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幻想的外観
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デニーロの父親の絵
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バーコーナーで食前酒
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レンコンのピンチョス
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雲丹のショットグラス
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魚3種
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鰹のカルパッチョ風サラダ
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肉のサラダ(by TK)
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豆腐ステーキ
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河豚野菜添え
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鮭干瓢巻きby TK
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和牛グリル
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林檎鮃巻by TK
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カリフォルニアロール
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巻き寿司by TK
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和風？
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鳥海握り
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これはフレンチ（by TK)
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ムニエルby TK
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肉料理はアメリカ風by TK
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サーロインステーキby TK
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デザートのチーズケーキとシャーベット
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コーヒーゼリー
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
今や世界のNobuとなった、松久信幸シェフの東京店。オークラの近くに移転して7周年とのことで友人と訪問。和食レストランとしての新しいコンセプトを確立した店の自信にあふれている。まずデニーロの父親の絵が飾られたバーコーナーで食前酒。落ち着いた雰囲気で対応の女性もフレンドーリーでくつろげる。そのあとカウンターに。料理は鮨懐石が基本であるが、上手に洋風のアレンジを加えておりワールドワイドに受けるのが良くわかる。しかし、基本となっている和食は本格的な修業を積んだ日本人の板前が担当しており不安はない。前菜をいろいろな種類でお願いしたが、バラエティの富んだ美しい料理が続き、楽しめる。〆に太巻きとアナゴとアボガドのカリフォルニア巻を頼んだがアボガドの鮨はもはやワールドスタンダードになった感がある。鮨の握りは鳥貝のみ頼んだが、ネタは新鮮な良いものを使っている。小ぶりな江戸前でシャリは酢を薄くしてあり柔らか目。今回の板前さんの握りこみもかなり柔らか。カウンターではかなり若手の板前連中が何人かで握っており、鮨だけのレベルで考えれば一流の鮨屋には及ばないが。。全体的に客を楽しませ良い気分にさせる日本料理、サービスを心得ており客の半分は外国人であるのが納得。コストも食事の質と量、ワインと日本酒、ビールをくわえてを考えれば、リーズナブル。
2015年ロンドンを訪れたとき、この店を手本にしたと思われるWASHOKU店がたくさんできているのに驚いた。その先駆者として日本でももっと評価されるべきだろう。