ROPPONGI HILLS
GOURMET RESTAURANT
Kushiage/Kushikatsu
A famous premium kushikatsu restaurant that overturns the common sense of kushikatsu with a casual image. On the table in front of the counter, there is also a sheet where you can see a glass object by Mr. Taizo Yasuda, an up-and-coming craftsman who is fantastically lit up, and it is a special space where both eyes and mouths come at the same time. The menu is a course where kushikatsu is served one after another. Since you can stop at any time, you can enjoy it according to your hunger without making the dinner partner feel stressed. If you refer to the owner's book "kushinobo" written in Japanese and English bilingual, you can entertain foreigners perfectly.
When the owner encountered this work, the object in front of him was inspired by "I want to create a store with an interior suitable for this work," and decided to renovate Roppongi Hills The interior design is by Yasumichi Morita.
Box seats with high partition partitions to maintain a sense of privacy. This space is recommended for dinners that welcome guests who are concerned about the scent of frying oil. Kushikatsu is served at a nice tempo like the counter.
In addition to the seasonally changing skewer cutlets, we have about 40 types of special skewers with elaborate ingredients and preparations. In addition to the course, you can add one by one as you like. "240 Million Eyes-Heisei Ver" with quail eggs half-heated and fried like eyes and caviar on it, and "Konbu Kombu Horse Manure Untan" with plenty of sea urchin on Kombu Then, a popular menu that cheers. The glass champagne also has a lineup of the favorite "Henri Giraud Esprit" (¥ 2,200). In addition, 20 kinds of sake and 40 kinds of bottled wine are always available.