Higashiyama Ward, Japan
Sekisenincho, 396
N/A
+81 5031961433
Kerbside pickupDine-in
Toilets
AlcoholWine
This is the best meal I’ve had in Japan in the past two years. And that is saying a lot when you can swing a dead cat and hit a dozen Michelin starred restaurants. The entire experience is just fantastic. Booking was super easy via the website. Upon arrival you are seated at the counter centered around the kitchen, which is a hub of energy that translates to the guests. This is nothing like a traditional kaiseki experience, it’s so much better! With each course you find yourself getting a little bit giddy waiting to see what comes next. This is creative, high quality dining but totally unpretentious in its delivery. At the end of the meal, the staff have already called for a taxi for you- so you can just roll on right out! I can’t say enough good things and can’t wait to come back!
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This place is next level. Really enjoyed the dishes, very creative and very very very good. The service is great and you feel (by the end of it) life you have been on a journey with everyone together. I won’t forget my time eating here.
Perfectly well cooked and executed Michelin-esque meal, if a bit pretentious. Main quibble is with price. There is a mandatory wine pairing and a bunch of not-insignificant service fees and taxes (including taxes on the service fees lol) due to the venue outsourcing reservations to a 3rd party (which btw doesn’t handle USA credit cards - extremely frustrating) which brings dinner to just under 300 per person. This despite the lack of any particularly premium ingredients or wines (mostly some funky sake, bio-dynamic wines from the south of France, and their own infused liquors). Also, in a desire to squeeze in two seatings before 9 pm when corona rules dictated that restaurants must close, everyone was asked to shift to a somewhat “cozy” group table towards the end of the meal so they could prepare the main counter space for the next round of diners. The last two courses were served here amid the bustle of prep for new folks arriving. You’re left in the end feeling like you’ve taken part in a money-optimization experiment where the owners have researched just how much they can get away with However, the veggies were fresh and well presented! Dining at high-end restaurants of course has its cost but when the price and product don’t quite match it impacts your overall impression of the experience. YMMV
I had a wonderful experience at Lurra. Everything was done with such attention to detail as well as passion. Great open kitchen, so you can see your food being made, at one stage the open fire got really smoky, not for long tho and the smell is not irritating. It just added another element of sensory experience. A reminder of the process of how your food was made. Staff was lovely and friendly! 3 hours went by so fast, didn’t want the meal to end. Thank you Lurra. And thanks to Yusuke that translated everything for me !
おそらく特別な食材選び、特別な調理法やプレゼンテーション？を見ていると、なんだか気持ちが盛り上がり、おいしいと言わなくちゃ！と心が叫ぶ。経営者が、イノベーティブクイジーンと言ってのけるほどのものかどうかはさておき、高すぎる。2人で6万以上出して、これ？ ペアリングの飲み物も、珍しいが安いもの。味はまあまあ。ペアリングとして正解かは疑問。 最後のデザートは、場所を移動して見知らぬ人とテーブルを囲い食べるというスタイル。次のお客さんの準備があるからでしょうが、楽しみにしていた最後のデザートを、見知らぬ人とひしめきあって食べたくなかったな。 とにかく、値段に見合わない食事は、悪い印象ばかりが残る。本当の美食家は、ここへまた行くだろうか？
キラ星のように現れ、あっという間に一つ星を獲得。話だけ聞くと、目新しさだけを狙ったお店のように思えたのですが、実際に訪問してみると… たしかに変わっています。お料理も、飲み物も、そしてお店のスタイルもとてもユニーク。けれど、目新しさを求めたものではなく、美味を追求した結果の必然なのです。これは本当に新しいスタイルだと思いました。 お料理はいずれも繊細ですが、とても香りを大切にしていると感じました。 お料理はおおよそ3ヶ月ぐらいで完全に変わるとのこと。四季折々に訪問したいお店です。
久しぶりにすごいなと思う感動ありのお店。 三人の料理人がかっこいい。三本の木に自分たちを表す表現も全てがストーリーになっている。 もちろん、料理とペアリングもかっこいい。 大原の野菜たちもかなりのメイン料理で驚愕でしたね。 すべてのパフォーマンスが素晴らしい。美味すぎでした。 感動‼️
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