セララバアド

A sprig of this, a morsel or dollop of that does not make a memorable, nor satisfying meal. The gastronomic creations are for the eye, not the palate. As for the alcohol pairing the champagne was decent, the Japanese wines mediocre, the sake excellent and the meal-ending grappa unnecessary. With al...l the wonderful culinary venues available in Tokyo you'd be wise to go elsewhere.

August 2017に訪問

We had waited what seems like forever to get a reservation, we were looking forward as this restaurant came highly recommended to us. Maybe, my expectation was too high?!!? Some of the food was really delicious, some good, however, no dish really stood up. The plating was gorgeous, each dish was cre...atively and beautifully presented. There was wine/sake paring with the dinner, which surprisingly was good - I do not drink sake nor Japanese wine - I have yet to find Japanese wine that's decent, however, the two white wines, were really good. The red was "flat", not that tasty. The sake - also surprisingly to me, was smooth and tasty. This wasn't a molecular gastronomy as I had in mind, not many items were reinvented. There was a potato that looked like a rock, an edible branch with horse meat on it, and that's it. I expected more. There was also no meat course, which is unusually (especially considering the price) - only meat was a chicken course. I feel bad for talking my husband into going to this place, for the price, we could have gone to 1 Star Michelin restaurants and enjoyed tremendous meals. And for truly molecular gastronomy experience, I would have gone to The Tapas Bar at the Mandarin Oriental.

April 2017に訪問

It was an interesting experience but a bit disappointing at the same time; disappointing for two reasons. First, as mentioned in the title, is the price policy which is not very transparent. We chose the pairing, and by the way it is not optional, you can only choose with or without alcool(one frien...d didn't want any pairing, but it wasn't possible). The meal started by some amuse bouche with champagne. Which is good, I like to start with champagne. But surprisingly, the glass of champagne wasn't included in the pairing and nothing was mentioned about it, we discovered that at the end when we noticed 2,300¥ extra on the bill, for Champagne and water; total 11.600Y/pers. I won't complain too much about the value, even if it starts to be expensive for a lunch, but I prefere to know up front what I pay for, what it is included and not.. Second thing : even if it was a good experience, original plates, interesting wine, good quantity (I was full and bit tipsy); it wasn't really at the level of the expectation you have when you have been waiting 6 months to get a reservation. That remains a good restaurant, but slightly overpriced and I don't really understand why it is so popular.

October 2016に訪問

This shop is very very very popular. If you try to book the place via website, You'd be disappointed looking at all "booked" calendar. I was fortunate to have a call from chef notifying me for the available table. The course was structured with story of "celaravird" -traveling with a little goat, ...He founds refreshing glassy high land with this goat, walk down to the sea, admires beautiful sunset ... Each dish would represent this story. •Amuse -petit olive oil pie ....tho it was very clean and light extra virgin olive oil, I did not enjoy oil X oil feelings in my mouth.. -marinated mountain vegitable "udo" Udo itself dose not carry much taste, it was plesently lightly marinated refreshing nibble, making my mouth ready for the course. -sliced smoked duck marinated in miso; This was pretty meaty feeling with rich flavor -enhanced by miso, not chewy but this one was not my fav.. Thought it was way too strong for amuse. -Sliced dark plum, lightly comported This was another refreshing nibble, Good combination of sourness and sweetness, "right" concept as a amuse. -caramelized corn mouse molded in liquid nitrogen Normally I'm not so crazy about caramel taste, But this size was just right for my mouth to enjoy very different flavor before the course, Caramel sweetness goes pretty well with natural sweetness of corn, fluffy mouse feeling with solid caramel texture was pretty enjoyable. -morning dew This was such an excellent piece. Water shield sealed into transparent seaweed based umami jelly with hint of Japanese plum -on the lotus leave, (See the picture) We were instructed to lift the leave pinching edges with both hand, then make jelly rolling into the mouth. It was eye pleseant and fun to eat! This is, the joy of gastronomy :) • •course started - floral nectar, concentrated tomato essence water drop We were instructed to chew a garden nasturtium nectar directly from the root of pistil, reminding us how we played this when we were child. The concept was very nice and poetic, however, in reality there were very very little portion of nectar in it that you can't taste.... Observing all the guests, I could tell no one actually truly tasted its nectar, But it was bunch of nice folks - no one has complained. We were instructed to sprinkle its petal on the jelly - it was very beautiful, The jelly contains intense umami flavor of Tomato, pretty impressive. -warm home made 5? Grain bread Served in warm iron container, crunchy skin, fluffy inside, nice aloma of grains, great stuff to wiping out the sources;- -summer highland Homemade goat cheese in its milk -milk has a hint of lemon glass, olive oil from Kagawa prefecture, topped with very thin pie. Neat, present light flavor cheese, good combination with milk, a hint of lemon glass aloma was a smart circulation. Was bit surprised to learn Japanese olive oil is this "clean", thought could go pretty well even with Authentic Japanese cuisine. Another thougjt -pie could be bit thinker so that it would brings up more story on the dish as to performing different texture. Pie was way too fragile -it completely sank away in milk and cheese that you wouldn't remember it. -beach Beautiful and fun presentation -using a clear plastic box as a canvas, Drawing white sand and white waves(milk added clam jus), accompanied with mussel, sea grape. One of the mussel shel was artificial one -its edible, created by bamboo charcoal powder and xylitol, wow. We enjoyed white waves with white sand combination very much wiping them off with home made bread. Artificial shel was interesting too. However mussel with milk souce wasn't really go well to me. I thought milk aloma overtook mussel. Finishing the dish on the box, you'd open its box, seeing there is a letter in the bottle in side of the box, Menu of the day, and story of the course is written on it. Poetic.... -deep ocean Steamed Squid, edamame, squid ink capsule, fennel flower and squid ink chips in clear shellfish broth - beautiful presentation. Broth itself taste good, but disolving capsule with broth takes taste to another level- more structured. Very enjoyable. Well carculated delivery. -conger fish fritto, cereals and corn risotto with balsamic vinegar source Probably my fav dish of the course, loved the cruncyness of the fritto, crispy yet not oily skin, fluffy clean white meat was very tasty with good quality salt, Balsamic vinegar flavor was good plus too. Cereals with corn risotto was perfectly al-dente, portion was just right. -smoked sweet fish They use a technique so called "flash smoke" (kindly correct me if I were wrong..), when it started, pleseant smoke was filling the room, pushing up our expectations. presentation was interesting. Upon opening up sealed glass container - pleseant smoky aloma comes up. Rolled smoked sweet fish was tender, flavorful, goes really well with smoked eggplant purée. Deep fried sweet fish head and born were ebible, crunchy and making good comparison with soft textured dish, Attached picked myoga ginger was refreshing, loved this dish! -Sous vide brand beef Burdock fritto, potato purée, soy souce powder and broad beans as a side dish. I had to say, it is hard to excel over the meat "pros" when handling a meat. Meat was chewy, totally unplesant to eat. (by the way, I came to recal that I never liked sous vide beef...) -Piña colada sorbet Fresh Pineapple juice, coconuts, Rum mixed in riquied nitrogen. When squeezing fresh fruits- it often produced scum -as you know, And scum taste pretty unpleasant. Unfortunately this sorbet carries that scum taste with bubble, also, although chef tried hard to mix all the ingredients well, I tasted pretty heavy concentration of the Rum at the bottom, not quite well done.... -summer sunset Loquat comport, red basil syrup, tonka bean powder on stick shaped thin cookie. It was beautiful red purple color, and ....Mixing tonka bean powder with syrup would change its color into blue- purple color. A beautiful sunset to night. Comport was soft and good balance of sweetness and sourness very enjoyable dish. -Sweets Yomogi herb macaron, corn and white chocolate mousse, Japanese plum financier .... I had to say, they are not able to beat good patchier... Especially the financier was terrible, very dry.. White chocolate with corn combination was interesting tho, not my favorite. •drinks We paired with alcohol, They were supporting Japanese winery, All of them are not my favorite.. (See the pictures for your ref) And one Sake to pair with conger fish, which was not satisfying pairing to me. And my companion couldn't finish the sake. I loved the French apple brandy they provised at the end. Overall- seem most of the folks are not so exposed to gastronomy, reading how other folks rare this resto is over complemented, in my opinion. The idea, story telling of the journey is nice, but not convincing to me. Plus the selection of wine were not worth it for the price, honestly, I was slightly disappointed on most of the glasses. Patchier technique was not the best. I thought their fish meat handling was great, use of unexpected materials were very much fun, However it still not convincing for me to come back here with that amount of money. (Approx 17,000 yen per person)

August 2016に訪問

Reservations for this place are practically impossible to get, that being said, I've been fortunate enough to get two reservation in the past half a year. Although the menu has remained the same winter-styled menu for both my visits, the taste never ceases to amaze me. The 10-12 course meal is serv...ed over a 2.5-3 hour time, during which the head chef will explain each of the dishes and the best way to enjoy each of them. Having trained with a variety of famous chefs from Europe, Chef Hashimoto gastronomic cuisine mixes various European cuisines together with science to make the dining experience much more interesting, and delicious. While the signature celeriac made paper crane, is most amazing to look at, I personally loved the lily truffle foamed soup the best. The flavour was hidden deep within the simple, white, foamy substance. Be sure to op for either the wine matching or non-alcoholic drink match with the food course. Overall, for the price, it is an amazing experience, one that can rival most michelin star restaurants in Tokyo.

February 2016に訪問