Top Chef Selection ~Pioneers~
Ariake: "Japanese Cuisine Jigi"
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
This will be my third year at this restaurant, and I've been evolving my cooking to match the changing times under the keyword "Shin-Shin-Shin" (new, heart, progress) - three characters all read "shin." My focus is on cooking that keeps guests from getting bored, built around a sense of excitement. Since the pandemic, I've become more conscious of what it means to cook food that stimulates all five senses, and I make a point of constantly gathering information. Going forward, I'll keep working to create food that satisfies as many guests as possible. I use tableware flexibly rather than sticking to its original intended use, and I adjust the coloring of the dishes to match the mood of the restaurant, all with the aim of delighting our guests.
Signature Dish
Signature Dish
December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani
I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a show…
DETAIL
Fugu shirako soup bowl
This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…
DETAIL
Restaurant information
Restaurant information
The restaurant has a total of about 50 seats. In addition to booth seating, it also offers private rooms for 4, 6, and 8 people, as well as a special private room with a terrace.
(Members only)
〒135-0063
3-1-15 Ariake, Koto-ku, Tokyo, Tokyo Bay Court Club Hotel & Spa Resort, 24th Floor
TEL: 03-6700-1111
Weekdays: Breakfast 8:00-10:30 (last order 10:00), Dinner 17:30-22:00 (last order 20:30)
Saturdays, Sundays, and holidays: Breakfast 7:30-11:00 (last order 10:30), Lunch 12:00-15:00 (last order 14:00), Dinner 17:30-22:00 (last order 20:30)
Want to check the seasoning blend before you cook?
COMMENT
Get off at Tokyo Big Sight Station on the Yurikamome line, and walk about five minutes toward Aomi with the park on your left; a building of gorgeous design comes into view on your right. This is the Tokyo Baycourt Club Hotel & Spa Resort, home to "Japanese Cuisine Jigi." Head chef Takagi worked at the Palace Hotel Tokyo and at Nihon Ryōri Yoshimura, before taking up the post of head chef at "Japanese Cuisine Jigi" within the resort. Day after day, he pushes forward to create food that satisfies even the most discerning of guests.