Top Chef Selection ~Pioneers~
Kagurazaka: 'Tanimoto'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
"Tanimoto" is about a 4-minute walk from JR Iidabashi Station toward Kagurazaka. It opened in Araki-cho, Tokyo in 2017 and relocated to its current location in Kagurazaka in September 2023. We visited the restaurant, which has earned high praise from many food connoisseurs over the years. Opening the wooden door, a dignified, quiet counter of white wood spreads out before you. Owner Tanimoto has practiced tea ceremony since childhood, and it was a visit to a tea-kaiseki restaurant at the invitation of his tea teacher that moved him and set him on the path of cooking. He honed his skills at kappo restaurants, sushi restaurants, and a tea-kaiseki ryotei in Shiga before opening his own restaurant, "Tanimoto," in 2017. He relocated to the current location in September 2023.
〒162-0825
Karukozaka Place 3F, 3-1 Kagurazaka, Shinjuku-ku
TEL: 03-6380-5797
18:00-23:30
Closed: Sundays, irregular
Kuruma Prawn and Fig Mizore-Ae
This is a dish where the balance between grated daikon and the other ingredients is extremely import…
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Softshell Turtle and Lotus Root Shinjo
The softshell turtle's simmering liquid is drawn out with sake and water for 30 minutes, skimming of…
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Eel and Agedashi Tofu
It's important to time the eel's grilling to finish together with the tofu's frying, so guests can e…
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Herring and eggplant
Herring and eggplant is a classic summer combination in Kyoto. I finish it thoroughly and carefully,…
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Ayu Nibitashi Spring Roll
Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it …
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Pike conger and matsutake, gently simmered
This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season togethe…
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COMMENT
It started when I took up tea ceremony as a hobby, which led me to encounter cha-kaiseki cuisine, and I found myself drawn to the beauty of Japanese cuisine — that's how it began. From my very first year of training I wanted to go independent, so wanting to build up a wider repertoire of knowledge, I also trained at izakaya, French restaurants, and fugu restaurants, among others. It goes without saying, but I cook so that hot dishes can be enjoyed hot and cold dishes cold. I also take care to weave dishes with a moderate touch of acidity into the tasting menu, so guests don't tire of eating. And so that the meal can be enjoyed right to the end, for the closing course we prepare several kinds each day beyond plain white rice, such as seasonal takikomi gohan or ochazuke. It's been seven years since I went independent, and it will soon be a year since we relocated, but I work hard day by day, valuing my ties with fellow chefs and with guests. The menu incorporates even unusual ingredients and is built around dishes that stick to what's in season, so I hope guests can slowly enjoy the aroma and umami that each ingredient has.