Aspire to be a Top Chef! Young Chef Support Course
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Kagurazaka Kurosu ushigome-kagurazaka
Young Chefs' Restaurant Week Exclusive Lunch Course (7 Courses)
Head chef Hikaru Yamazaki
Siamo noi jiyugaoka
Siamo noi Okayama Edition [1/25 only]
Head chef Rikuto Yoshii
Pick Up
A one-day-only special course featuring Sous Chef Rikito Yoshii showcasing his skills as chef. While Siamo noi typically uses ingredients from producers near Tokyo under the concept of “cucina tokionese,” this day incorporates the bounty of Chef Yoshii's hometown, Okayama Prefecture, as a theme. The planned menu is as follows. ■Aperitivo ■Takoyaki of Ocellated Octopus ■Zikoku Shamo with Garden Fig Leaves ■Sawara Fish Cotelette with Garden Amanatsu ■Tagliatelle with Duck Ragu ■Kumezakura Sake Brewery's Sake Lees Ravioli ■Cingiale in Umido ■Dolce
Pick Up
Kagurazaka Kurosu offers a Restaurant Week exclusive lunch course by young chefs. Featuring sturgeon, known for its beauty and health benefits, this course lets you savor not just caviar but the deliciousness of the fish itself. This special experiential course features young chefs, who have honed their skills behind the scenes, standing at the counter. They finish dishes while engaging in conversation with guests. Within the refreshing space highlighted by a cypress counter, you can savor “contemporary Japanese cuisine”—a fusion of ultimate subtlety and playful creativity.