jinen.

inoru_jun

Jinen, considered a way to indirectly experience the DNA of the world-renowned restaurant, Noma, is also a collaborative restaurant between the Sous Chef of the now-closed INUA and the Ishikawa Group (which operates several Michelin-starred restaurants such as Kagurazaka Ishikawa, Kohaku, and more). Among the hundred French restaurants in Japan, each with its own unique character, Jinen's identity stands out even more. The most memorable dish was a cauliflower dish that seemed to have been pounded with butter, offering an intense and rich butter flavor more overwhelming than spooning butter directly. Despite its potentially overwhelming taste, the dish was balanced with acidic sauce and risotto, making it memorably palatable. The venison steak filled with wildness was also unforgettable. Using the same meat source as SÉZANNE, which we visited the day before, the taste and texture were completely different. Jinen's venison dish was so tender and full of wild flavor that it nearly required no chewing, and the flavors of the venison bacon that accompanied the steak remain memorable. Worth the time to visit, and above all, the ability to book makes it particularly appealing to tourists. Reserving a spot more than three months in advance makes it accessible.