Specialities
Chef
Satoshi Furuta - Maximizing the Flavor of Ingredients
Food
"Eliminating the Unnecessary: Creating Dishes that Allow Diners to Engage in Dialogue with Ingredients"
Space
"Without Extravagance, the Bright Store Interior is Filled with Comfort"
Review
-
ガンマGTP400
Tokyo
Review 382resultsFollowers 1,407peopleA New Era of Cuisine Begins in Nagat...
As a Tabelog user keen on top-ranking restaurants, I finally had the chance to visit CHIUn...View details
2024/06 visited
1 time
-
Review 2,146resultsFollowers 5,627peopleEnjoying simple cuisine at the last ...
Thank you for visiting my Instagram: pateknautilus40 https://www.instagram.com/pateknautil...View details
2023/08 visited
8 times
-
♡akn♡Tokyo
Review 2,281resultsFollowers 2,417peopleHighlights the ingredients
Since there is only one dish shown in the photo, I assume it's shiitake? Here are my thou...View details
2023/07 visited
1 time
Restaurant information
Details
| Restaurant name |
移転CHIUnE（CHIUnE）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner |
| Categories | Innovative, Creative |
| Address |
東京都港区西麻布4-9-11 |
| Transportation |
Hiroo Station 573 meters from Hiro o. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private rooms |
Unavailable |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is paid parking nearby |
| Space/facilities |
Stylish space,Relaxing space,Counter seating |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Service |
,Sommelier available |
| Dress code |
smart casual |
| Website | |
| Remarks |
In February 2009, we opened as Restaurant Satoshi.F in Gifu City. In December 2016, we opened under our current name in Higashi-Ginza. In August 2021, we relocated and reopened in Higashi-Ginza. |
Find Similar Restaurants （Area)
Hiro o Sta.
Hiroo
Roppongi
Tokyo
Minato City
Categories
Rankings in nearby areas
閉じる
ChefSatoshi Furuta - Maximizing the Flavor of Ingredients
Born in Gifu in 1984. His family runs a famous Chinese restaurant called "Kaikatei," and he is the son of the renowned chef, Hiroshi Furuta. In 2009, he opened a French restaurant called "Satoshi.F" in Gifu City, and in 2016, he changed the name to "CHIUｎE" and relocated to Higashi-Ginza in Tokyo. In 2021, he moved to his current location in Hiroo. The restaurant operates with two seating times at 5:00 PM and 8:30 PM, serving only at the counter.
Food "Eliminating the Unnecessary: Creating Dishes that Allow Diners to Engage in Dialogue with Ingredients"
One embodiment of Mr. Furuta's cooking is the rice vermicelli made with seasonal ingredients. In the autumn during the interview, matsutake mushroom rice vermicelli was featured. To maximize the aroma of the matsutake and consider its compatibility with the rice vermicelli, the matsutake is finely sliced to increase the surface area of the ingredient. With this simple yet meticulous work, the moment it touches the palate, the distinctive aroma of matsutake wafts through the nostrils, instantly evoking the image of autumn in the mind. The aim is to create a dish that embodies the ultimate subtraction, avoiding unnecessary seasonings and techniques.
Space"Without Extravagance, the Bright Store Interior is Filled with Comfort"
The interior design crafted by Masamichi Katayama of Wonderwall, one of Japan's leading interior designers, is characterized by a focus on comfort without being extravagant or pretentious, primarily using white and cream colors. From the wine cellar integrated into the walls to the ventilation duct with an R-shaped curve, every detail is thoughtfully considered without being overly assertive, teaching visiting guests the joy of dining.
The Ultimate Minimalist Cuisine That Brings Out the Potential of Ingredients: Chef Yushi Furuta's Mastery
Simple is best. This phrase succinctly expresses the culinary philosophy of Chef Yushi Furuta. His risotto made with edamame and Yumepirika rice is seasoned with just a pinch of salt. If it were serve
...d in a bowl instead of a white plate, it could easily pass as a Japanese dish. This principle applies to everything he creates. His dishes, free from genre constraints, highlight the inherent potential of the ingredients he sources with his own eyes, taste, and feet. The essence of flavor resides in the depths of his pursuit.