Home

Downloaden

Nova Circle is your single space for saving and sharing top recommendations around the world while getting inspired by likeminded people.

Nova Circle - No Bad Recommendations

Toevoegen

Enjoy exclusive travel partner discounts with Nova Circle.

Nova Circle Benefits - Travel Partner Discounts

Voordelen

Shinjuku

Jfree is celebrated for its innovative fusion of French and Japanese cuisine, utilizing seasonal ingredients from Miyazaki Prefecture. The intimate counter seating and attentive service enhance the dining experience, making it a sought-after destination for food enthusiasts.

Jfree in Shinjuku: Een culinaire juweel in Japan}]}},{

Ontdek Jfree, een exclusief restaurant in het hart van Shinjuku, Japan, waar Franse en Japanse keukentradities samenkomen voor een unieke eetervaring.

Asia

Japan

Ontdek Jfree, een levendige eetgelegenheid in het hart van Shinjuku, Japan, waar culinaire verfijning en een gezellige sfeer samenkomen. Deze restaurantlocatie is een must-visit voor foodies die op zoek zijn naar authentieke Japanse smaken met een moderne twist. Met een uitnodigende ambiance en een menu dat zowel lokale als internationale gerechten omvat, biedt Jfree een unieke eetervaring die je niet snel zult vergeten.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUR2Njd6cTBBRRAB&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChdDSUhNMG9nS0VJQ0FnSUR2Njd6cTBBRRAB

フロリレージュ、カンテサンスを経て独立したシェフという事でオープン時から気になっていたJfree（ジェフリー）さんに訪問。
一枚板のカウンターテーブルでシェフとの会話も楽しめる柔らかい空間の中、宮崎の食材を中心に展開される料理に舌鼓。地鶏の骨済汁やクエなど好みの味だったが、特にデザートで出てきたクレープサレの美味しさには脱帽。普段あまりデザートに反応するタイプではないが、これはクレープオブザイヤーに決定です。
神楽坂まで足を運ぶ価値有りでした。

I visited Jfree, who I had been interested in since the restaurant opened, as he is an independent chef after working at Florilège and Quintessence.
In a soft space where you can enjoy conversation with the chef at the single-board counter table, you can enjoy dishes made mainly from Miyazaki ingredients. I liked the local chicken bone broth and kueh, but I was particularly impressed by the deliciousness of the crepe salé that came as dessert. I'm not usually the type of person who reacts to desserts very much, but this was decided to be Crepe of the Year.
It was worth the trip to Kagurazaka.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUM3dGVDZ05nEAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUM3dGVDZ05nEAE

飯田橋駅から徒歩2分。ゴエミヨ2024で『期待の若手シェフ賞』を受賞した陣内シェフとソムリエの奥さまのお店️です。名だたるフレンチの名店や日本料理のお店で修行をされた陣内シェフのお料理は、フレンチ料理の枠組みにとらわれず、日本料理のテイストを感じる和風なフレンチ。食べ疲れず、滋味深い味わいで、はじめから終わりまでずっと美味しくてしあわせでした〜♡

おまかせコース
▫️ふ　自家製味噌
▫️宮崎 ひなたのトマト､あおりイカ､水なす､素麺
▫️淡路島　鱧
▫️宮崎　妻地鶏の骨炭汁
▫️静岡下田　金目鯛、茨城　マルタマ真レンコン
▫️徳島　すだち鮎
▫️宮崎牛、京都万願寺唐辛子
▫️沖縄恩納村のパッションフルーツ
▫️クレープサレ
▫️神楽坂楽山八女茶のアイス
▫️宮崎 チーズまんじゅう

陣内シェフの地元"宮崎"の食材や料理がコース内でたくさん出てきて、郷土愛を感じます。はじめはクリスピーに焼いたお麩で、バーニャカウダ風に仕立てた自家製の味噌をはさんだアミューズから。

ひなたの高糖度トマトから抽出したスープとあおりイカ、水茄子を合わせた一品は、下に素麺も隠れていて爽やかな組み合わせ。爽やかな組み合わせや見た目からはギャップのある出汁の効いたトマトのスープとアオリイカの甘みが印象深くて、しみじみおいしかったぁ、、

鱧の上にはXO醬をイメージした貝柱と鱧の卵がのっています。鱧自体もレアめなぷりっとした身の仕上がりで、骨抜いてるのかな？ってくらい骨を一切感じなくて驚きました。こんなに鱧自体の味がしっかり感じられたのも初めてかも。

金目鯛は皮目パリッと、身はレアに仕上がっていて
、生でも食べられるシャキシャキ食感のマルタマ真蓮根と炊き立てのごはんと一緒にいただきます。このお料理もほんとおいしかったぁ、、

鮎はなんと春巻き仕立て！
鮎の骨せんべいを骨格にして、鮎の身を魚の形に形成し、揚げた春巻き！オリジナリティあって面白いし、ふんわりした鮎の身と肝ソースもおいしい。
自家製のパンもとってもおいしくて、つい3回もおかわりしちゃいました！ライ麦のカンパーニュのように外側はザクっとしていますが、中はバターが香るふわっとしたブリオッシュ。なんやこの合わせ技は、、はじめて食べる不思議な感覚のパンで絶品でした。

最近シュガーバタークレープにハマっていて色々と食べ歩いているんですが、ここの『クレープサレ』を一口食べた瞬間に自分の中のシュガーバタークレープランキングが一瞬で更新されました✨
こんがりカリじゅわ！均一に生地にバターが染み込んでいて、内側にはさまれたジャリっとした砂糖とほのかな塩味、どこを切って食べてもおいしい完璧なクレープでした。

パッションフルーツの果汁のグラニテの上にはシロップ漬けになった種がのっていたり、八女茶のアイスはムース状のふわっと軽くとろける口溶けで、デザートも一味変わってました。最後には宮崎の名物『チーズまんじゅう』で完。ワインだけじゃなく、ノンアルコールの飲み物も種類があって、大好きなアランミリアのブドウジュースもあったのもうれしいポイントでした。絶対にまた訪問したいお店です！

2 minutes walk from Iidabashi Station. This is the restaurant run by Chef Jinnai and his sommelier wife, who won the ``Promising Young Chef Award'' at Goemiyo 2024. Chef Jinnai, who trained at famous French restaurants and Japanese restaurants, creates Japanese-style French cuisine with a taste of Japanese cuisine, without being bound by the framework of French cuisine. I didn't get tired of eating it, it had a rich and nutritious taste, and it was delicious from start to finish and I was happy~♡

Omakase course
▫️Fu Homemade miso
▫️Miyazaki Hinata tomato, Aori squid, water eggplant, somen
▫️Awaji Island conger conger
▫️Miyazaki Tsuma chicken bone charcoal soup
▫️Shizuoka Shimoda Kinmedai, Ibaraki Maltama True Lotus Root
▫️Tokushima Sudachi Ayu
▫️Miyazaki beef, Kyoto Manganji chili pepper
▫️Passion fruit from Onna Village, Okinawa
▫️Crepe sale
▫️Kagurazaka Rakuyama Yame tea ice cream
▫️Miyazaki cheese manju

Many of the ingredients and dishes from Chef Jinnai's hometown, Miyazaki, are used in the course, giving you a sense of his love for his hometown. We started with an amuse-bouche of crispy baked wheat flour sandwiched with homemade miso made in the style of Bagna Cauda.

A refreshing combination of soup extracted from Hinata's high-sugar tomatoes, Aori squid, and mizuki eggplant, with somen hidden underneath. The refreshing combination and the sweetness of the tomato soup with a strong dashi stock and the sweetness of the bigfin squid left an impression on me, and it was deeply delicious.

On top of the conger conger, there are scallops and conger eggs that resemble XO sauce. The hamo itself has a rare plump flesh, so I wonder if it's made without the bones. I was surprised that I couldn't feel any bones. This may be the first time I've been able to really taste the conger eel itself.

The golden sea bream has crispy skin and rare flesh.
It is served with Marutama lotus root, which has a crunchy texture that can be eaten raw, and freshly cooked rice. This dish was really delicious too.

Ayu is made into spring rolls!
Spring rolls made with ayu bone crackers as a skeleton, ayu meat formed into the shape of a fish, and fried! It's original and interesting, and the fluffy ayu meat and liver sauce are delicious.
The homemade bread was so delicious that I ended up having to refill it three times! The outside is crunchy like rye campagne, but the inside is a fluffy brioche with a buttery scent. The combination technique was amazing and it was the first time I had eaten bread, and it was exquisite.

Lately, I've been addicted to sugar butter crepes and have been eating them all over the place, but the moment I took a bite of the "Crepe Sale" here, my sugar butter crepe ranking was updated in an instant.
Crispy and crispy! The batter was evenly soaked with butter, the inside had a crunchy sugar and a slight salty taste, and it was a perfect crepe that was delicious no matter which way you cut it.

The passion fruit juice granita had seeds soaked in syrup on top, and the Yame tea ice cream had a light, mousse-like texture that melted in your mouth, making the desserts a bit different. Finish off with Miyazaki's famous "Cheese Manju". In addition to wine, they also had a variety of non-alcoholic drinks, including my favorite Aranmilia grape juice, which was a nice touch. This is a store I definitely want to visit again!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURGOTdQaFR3EAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSURGOTdQaFR3EAE

フレンチ✕和の、重すぎないフレンチ。
大好きなお店。
定番のお料理から、季節のメニュー。
最後のチーズ饅頭は宮崎のお菓子をアレンジしています。
冬の穴子は美味しくて感動したので、時期が合えばぜひ食べて欲しい！
パンも毎日焼かれていて買いたいくらい美味しい。
シェフの人柄もよくて楽しいお店です。

French x Japanese, not too heavy French.
My favorite shop.
From standard dishes to seasonal menus.
The last cheese bun is an arrangement of Miyazaki sweets.
I was impressed by how delicious the conger eel was in winter, so if the time is right, I definitely recommend trying it!
The bread is baked daily and is so delicious that you'll want to buy it.
It's a fun restaurant with a friendly chef.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUM5dFAzMlJ3EAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUM5dFAzMlJ3EAE

【話題の新星フレンチへ】

オープンしてちょうど一年。グルメさんたちが称賛する話題のフレンチレストランへお誘いを受けて初訪問。

陣内シェフは宮崎県生まれ。この日も宮崎食材がそこここに使われていた。カンテサンス、フロリレージュ、L'EAU、Hiroya、赤坂しょう山など一流店で経験を積み、神楽坂に自分の店を2023年にオープン。

18時半に集合して、僕は泡でスタート。
一枚板のカウンターテーブルに座る客から丸見えのオープンキッチンスタイル。勝負してくるなぁ〜。隠し事なし。

最初の【アミューズ】は「自家製のバーニャカウダソースをベースに揚げたお麩で挟んだ一品」…和食とフレンチを修行して来たからこその、陣内シェフのご挨拶代わりの一品。

続いては今回の被災地能登の近くの氷見から手に入った「氷見鰤」を使ったひと皿…ソースはネギと生姜を和えたモノ、上にアクセントとして松の実と花穂を添えてある。合わせて食べるとジェノベーゼの構成要素（チーズ・ハーブ・ナッツ）になるように仕立て上げている。チーズの代用は鰤の脂身が担う。ハーブはネギと生姜、ナッツは松の実で。複雑でありながら爽やかな味わい。

「宮崎妻地鶏骨炭汁」…骨を使って出汁をとったスープに最後にベルモットを加える。そのスープの中に炭火で仕上げたモモ肉が入っている。…丁寧に作っていることが伝わって来て、食べるとほっこりする味わい。この上品なスープで麺を入れてラーメン食べたくなっている自分もいた。

「宮崎 アオリ烏賊」…宮崎県の日向灘で獲れたアオリイカ。厚みのあるアオリイカをギリギリ限界まで切り込みを入れて、食感と甘みを最大限に活かし、ニンニクを少し入れてソテーしたひと皿。

パン…外側のクラスト(耳の部分)はサクサク、内側のクラムの部分は熱々でふわっと仕上がってかなり美味しいパン。普通に店で売りだしたら買うのに…と思ってしまった。
出ていたアオリ烏賊料理のソースをパンで掬って食べたが、もちろん美味しい。

「白子」…見ただけだとなんだか分からないが、トリュフとジャガイモガレットの下に熱々の白子が隠れている。パクッとひと口でいただく。黒七味が隠し味的に使われていて味を複雑に楽しませてくれる。

「三重の鰆」…三重のトロ鰆と呼ぶらしい。1週間寝かせて、身はしっとり、皮目に細かく切り込みを入れ、炭火で火入れをしていて香ばしい。ソースは九条ネギの緑の部分のみで作ったモノ。白い部分はサッとバターでソテーし、ホッキ貝と一緒にいただく。鰆と九条ネギの相性の良さをシェフは強調していたが、なるほどクセなく美味しくいただけた。

「京都 七谷鴨」…窒息鴨。ソースは鴨からとったお出汁に焦がしバターと焦がしニンニクを加えたモノ。
添えられた宮崎県産のほうれん草も焦がしバターでサッとソテーされたモノ。
肉は旨みたっぷりで柔らかく、全体に見事な仕上がり。七谷鴨もこうして調理されたら本望かも、と思ってしまう。

ここからデザートへ。
「福島 あんぽ柿、焙じ茶アイス」…渋みを強くするようミキサーで茶葉も入れて作ったアイス。アクセントにあんぽ柿とドライレーズンが入り、これらが味と食感に変化を与えて楽しませてくる。デザートもチカラが入っていて嬉しい。もちろん美味しい。

「苺クレープ」…いわゆるブリュレクレープ。使っている苺はあまおう。アルマニャックも入れて、バーナーで炙ってキャラメリゼしている。高カロリーそうで怖いが苺の程よい酸味とクリーム部分のろ〜り食感と甘さがバランス取れていて美味しい。

そして最後にこれでもか、と「小菓子」。
これがまた宮崎土産で有名な「チーズ饅頭」（実は今までご当地モノを食べた事はないので比較はできないが…）のシェフ独自のインスパイア版。…ふむ、なるほどクッキー生地にチーズが入ったモノ。

〆のコーヒーを飲みつつ、今日参加メンバーがチーズ饅頭を土産として売り出せば売れる、いやいや怒られる、宮崎名物に東京から参入、などと勝手なことをワイワイ話しながら会はお開き。

人見知りだと自称するシェフを最後まで喋らせ続けさせる今回の幹事のD女史の話法もさすが。

楽しく美味しい一晩になりました。
シェフは若く、多分伸び代部分もまだまだ余裕がありそうだし、これからさらに人気になって予約困難になっていくはず。注目しておいて間違いはない。また伺います。

[To the rising star of French cuisine]

It's been exactly one year since we opened. This was my first visit to a popular French restaurant praised by gourmets.

Chef Jinnai was born in Miyazaki Prefecture. Miyazaki ingredients were used here and there on this day as well. After gaining experience at prestigious stores such as Quintessence, Florillege, L'EAU, Hiroya, and Akasaka Shozan, he opened his own store in Kagurazaka in 2023.

We met at 6:30pm and I started with bubbles.
The open kitchen style is fully visible to customers sitting at the single-panel counter table. I'm going to fight. Nothing to hide.

The first [Amuse] is ``a dish made with homemade bagna cauda sauce and sandwiched between fried wheat gluten.'' This is a dish that serves as a greeting from Chef Jinnai, who has trained in Japanese and French cuisine.

Next was a dish using ``Himi yellowtail'' obtained from Himi near Noto, an area affected by the recent disaster...The sauce was a mixture of green onions and ginger, and pine nuts and flower spikes were added as accents on top. . When eaten together, they are designed to form the components of Genovese (cheese, herbs, and nuts). Yellowtail fat serves as a substitute for cheese. The herbs are green onions and ginger, and the nuts are pine nuts. A complex yet refreshing taste.

``Miyazaki Tsuma chicken bone charcoal soup''...Vermouth is added at the end to the soup stock made using bones. The soup contains thigh meat cooked over charcoal. ...You can tell that the food is carefully made, and it has a heartwarming taste when you eat it. I found myself wanting to eat ramen with noodles in this elegant soup.

“Miyazaki Aori Squid”…A aori squid caught in the Hyuga-nada Sea of ​​Miyazaki Prefecture. A dish of thick bluefin squid cut to the limit to maximize its texture and sweetness, and sautéed with a little garlic.

Bread...The outer crust (ear part) is crispy, and the inner crumb part is hot and fluffy, making it quite delicious. I thought I would buy it if it were on sale at a store.
I scooped up the sauce from the Aori squid dish with bread and ate it, and of course it was delicious.

"Milk"...It's hard to tell just by looking at it, but there's a piping hot milt hidden beneath the truffle and potato galette. Enjoy it in one bite. Black shichimi is used as a secret ingredient, making the taste complex and enjoyable.

"Mie no Toro mackerel"...It seems to be called Mie no Toro mackerel. After being left to rest for a week, the meat is moist, and the skin is finely incised and cooked over charcoal, giving it a fragrant aroma. The sauce is made only from the green part of Kujo green onions. Quickly sauté the white part in butter and serve with the surf clams. The chef emphasized the good compatibility between the mackerel and Kujo green onions, and it was indeed delicious without being addictive.

“Kyoto Nanaya Kamo”…suffocated duck. The sauce is made by adding browned butter and browned garlic to the dashi stock from the duck.
The accompanying spinach from Miyazaki Prefecture was also quickly sautéed with burnt butter.
The meat is full of flavor, tender, and perfectly finished. I think Nanaya duck might be a favorite if it was cooked like this.

Now on to dessert.
"Fukushima Anpo Kaki, Hojicha Ice Cream"...An ice cream made with tea leaves in a blender to make it more bitter. Anpo persimmons and dried raisins are added as accents, and these change the taste and texture to make it enjoyable. I'm glad that the dessert also has some power. Of course it's delicious.

“Strawberry Crepe”…So-called Brûlée Crepe. The strawberries I use are Amaou. I also added Armagnac and roasted it on a burner to caramelize it. It might seem high in calories, but it's delicious because the just right amount of sourness from the strawberries and the smooth texture and sweetness from the cream are well-balanced.

And finally, I thought, ``Small sweets''.
This is the chef's own inspired version of the famous Miyazaki souvenir ``cheese manju'' (actually, I've never eaten the local product before, so I can't compare...). ...Hmm, I see. It's cookie dough with cheese in it.

While drinking coffee to finish off the meeting, the meeting started with the members talking about random things like how if they sold cheese buns as souvenirs, they would sell well, how they would get scolded, and how Tokyo would be introduced to Miyazaki's specialty.

The way this event's organizer, Ms. D, kept the self-professed shy chef talking until the end was amazing.

It was a fun and delicious night.
The chef is young and probably has a lot of room to grow, so I'm sure it will become even more popular and difficult to make reservations in the future. There's nothing wrong with keeping an eye on it. I'll visit you again.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUR4cnVtck9nEAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUR4cnVtck9nEAE

飯田橋から徒歩1,2分、神楽坂登る道を右に入った突き当たりにある建物の2階にあるお店。
カンテサンスやフロリレージュなど有名店にいらっしゃった方が独立オープンした新しいお店です。

平日の夜に予約して伺いました。

お店はカウンター横並びと、個室が一つあります。
カウンターの雰囲気いいです。スペースも広くてゆったり座れる。

コースは14,300円のおまかせコースのみ。
7品とパン、小菓子、デセール
ボリュームとしては標準的かな。

序盤から魚介の料理が多めに続いて、しっかり旨みのある品が続くのでずっと美味しいが続く感じが良いです。
北寄貝と九条ネギも美味しかったし、
鮎を丸々揚げたやつも好きでした。

最後はメインのお肉で、宮崎牛のシンタマ。
粒マスタード新玉ねぎでいただきます。
赤身と脂身のバランスがめちゃくちゃ良いし、玉ねぎの酸味あるソースがさっぱりしててしっかりお肉食べてる感はありながらも重くなくいただけます。
フレンチのメインのお肉としてはかなりクオリティ高い。

空間がとても良くてシェフもお話好きで面白い。

ご夫婦2人でやられてるのでこれから頑張って欲しいけど勝手にかなりの人気店になりそう。

This shop is located on the second floor of a building at the end of the Kagurazaka climbing road on the right, a 1-2 minute walk from Iidabashi.
This is a new store opened independently by a person who used to work at famous stores such as Quintessence and Florilage.

I made a reservation and visited on a weekday night.

The shop has a counter side by side and one private room.
The atmosphere at the counter is nice. The space is large and you can sit comfortably.

The only course available is the 14,300 yen Omakase course.
7 items, bread, small sweets, dessert
Is it standard in terms of volume?

From the beginning, there are a lot of seafood dishes, followed by dishes with a strong flavor, so it feels like it continues to be delicious.
The Kitayori shellfish and Kujo green onions were also delicious.
I also liked the whole fried sweetfish.

Lastly, the main meat is Miyazaki beef shintama.
Served with mustard and fresh onions.
The balance between lean and fatty meat is very good, and the sour onion sauce is refreshing, making it feel like you're eating a lot of meat, but without being heavy.
The quality is quite high for a French main meat.

The space is very nice and the chef likes to talk and is interesting.

It's run by a couple, so I hope they do their best in the future, but it looks like it's going to become a very popular restaurant.

Jfree Restaurant in Shinjuku, Tokio – Authentieke Japanse Eetcultuur

Opened in December 2022 by Chef Tsubasa Jinnai, Jfree has quickly gained recognition for its unique blend of French and Japanese culinary techniques, earning a selection in the 2024 Michelin Guide.

Jfree, een culinair juweel in Tokyo, heeft zich snel ontwikkeld tot een must-visit voor fijnproevers en liefhebbers van innovatieve gastronomie. Sinds de opening in december 2022 door chef Tsubasa Jinnai, heeft deze restaurant een opmerkelijke reis gemaakt die de culinaire wereld heeft weten te verrassen.

Dine In

Restroom

Reservations

Serves Beer

Serves Wine

Serves Lunch

Serves Coffee

Serves Dinner

Serves Dessert

Jfree is a hidden gem in Kagurazaka, Tokyo, offering a delightful fusion of Japanese and French cuisine. Located on the 2nd floor of the AY2 Building, it provides an intimate dining experience with a menu that showcases local flavors and innovative techniques. The ambiance is warm and inviting, making it a perfect escape from the bustling energy of Shinjuku City.

Jfree

A thoughtfully curated seven-item tasting menu delivering rich and balanced flavors, showcasing seasonal delights from Miyazaki Prefecture.

Amuse-bouche

Clams with Butterbur Butter

Miyazaki Tama-dori Chicken Soup

Conger Eel with Butterbur

Firefly Squid with Bel Paese

Mackerel with Kujo Negi

Miyazaki Beef with White Asparagus

Miyazaki Kinkan with Olive Oil Cheese Mousse

Crepes

Miyazaki Specialty Cheese Manju

Chef's Omakase Course

Ontdek de culinaire rijkdom van Jfree in Shinjuku

Begin je culinaire avontuur met onze verfijnde selectie van Japanse delicatessen. Proef de rijke smaken van huisgemaakte miso en de knapperige textuur van gefrituurd tarwegluten. Onze clam met butterbur boter biedt een perfecte combinatie van zilt en boterachtig, terwijl de Miyazaki Tama-dori kippenbouillon je smaakpapillen verwent met een harmonieuze mix van citrus en hartige tonen. Voor de liefhebbers van unieke eetervaringen is onze conger eel met butterbur een must-try, met gedroogde paddenstoelen en sherry-azijn duxelles die een diepe smaaklaag toevoegen. Tot slot brengen de firefly squid met Bel Paese een zeevruchtenfeest dat je niet snel zult vergeten.

Voor de hoofdmaaltijden biedt Jfree een rijke selectie van Japanse specialiteiten. De gegrilde makreel met Kujo ui combineert de frisse, zilte smaken van Itoshima met de scherpe, knapperige uien. Voor vleesliefhebbers is de Miyazaki rund met witte asperges een ware traktatie, geserveerd met een saus van hele graanmosterd en rode Kirishima shochu voor een extra smaakdimensie.

Sluit je maaltijd af met onze verrassende desserts. De Miyazaki Kinkan met olijfolie kaas mousse brengt de zoetheid van rijpe kumquats in harmonie met een romige kaastextuur, verrijkt met Hebesu saus. Voor de liefhebbers van traditionele Japanse zoetigheden serveren wij onze crêpes gevuld met adzuki bonen, botercrème en verse Amaou aardbeien. Als ultieme traktatie bieden wij de Miyazaki Specialty Cheese Manju, gevuld met rijke Miyazaki kaas, een perfecte combinatie van zoet en hartig.

Ontdek Jfree in Shinjuku, Japan’s culinaire parel! Geniet van authentieke smaken en levendige sfeer. Bezoek nu en laat je smaakpapillen verrassen.

Jfree Kagurazaka: Smaakvolle eetervaring in Shinjuku, Tokyo

Shinjuku City Municipality

A seven-item tasting menu featuring seasonal ingredients from Miyazaki Prefecture, including dishes like clams with butterbur butter, Miyazaki Tama-dori chicken soup, and Miyazaki beef with white asparagus.

Ontdek de culinaire parel van Shinjuku bij Jfree in Japan.

Een exclusieve smaakervaring met Chef's Omakase Course.

Geniet van een zeven-gangen proeverij met seizoensgebonden ingrediënten uit Miyazaki Prefecture, inclusief heerlijke gerechten zoals schelpdieren met boterburrie, Miyazaki Tama-dori kippensoep en Miyazaki rundvlees met witte asperges.

Luxe proeverijen met verse seizoensproducten.

Jfree in Shinjuku biedt een unieke Japanse culinaire ervaring met een focus op hoogwaardige seizoensproducten en een verfijnde presentatie. Perfect voor fijnproevers die op zoek zijn naar authentieke smaken en een exclusieve eetervaring.

Located in the heart of Kagurazaka, Tokyo, Jfree offers an exceptional dining experience that beautifully blends French culinary techniques with Japanese flavors. This innovative restaurant is helmed by Chef Jinnai, a Miyazaki native whose impressive background includes training at top-tier French and Japanese establishments such as Florilège and Quintessence. The chef’s passion for seasonal ingredients shines through every dish, particularly those featuring delicacies from Miyazaki Prefecture, providing guests with a taste that is both authentic and refined.

Jfree’s intimate setting features a cozy and sophisticated space with only 11 counter seats, allowing diners to engage directly with the chef throughout their meal. This personalized atmosphere enhances the enjoyment of the meticulously crafted omakase courses, which often include standout items such as Miyazaki chicken bone broth, fresh seafood like Aori squid and conger eel, and the much-lauded dessert "Crepe Salé," praised as a top crepe experience by guests. The restaurant’s open kitchen design invites diners into the culinary process, creating a warm and engaging environment.

Innovative French-Japanese fusion cuisine

 that balances rich flavors with subtlety.

Seasonal ingredients sourced from Miyazaki Prefecture

 that reflect the chef’s regional pride and dedication to quality.

Intimate counter seating with direct interaction with the chef

 providing a uniquely personal dining experience.

 ideal for food lovers and those seeking a refined Tokyo dining outing.

Highly acclaimed by the Michelin Guide and positive customer reviews

 confirming its status as a must-visit destination for gourmets.

While Jfree delivers an exceptional dining experience, some practical factors should be noted. The restaurant offers a limited seating capacity of only 11 seats, making it essential to book well in advance to secure a reservation. Additionally, the pricing excludes service charges and taxes, so budgeting accordingly is advised. The lack of takeout or delivery options means dining in is the only way to enjoy the menu, and there are no on-site parking facilities, which might require visitors to use public transportation or nearby parking alternatives.

Jfree stands out as a culinary jewel in Tokyo’s vibrant dining scene, inviting food enthusiasts to savor innovative Japanese-French fusion dishes borne from expert craftsmanship and regional pride. Its intimate counter seating and warm ambiance make every visit a special occasion. Despite practical limitations such as limited seating and the need for advance reservations, the restaurant’s quality and unique flavors offer a rewarding experience for those who plan ahead. Whether you are a local foodie or a global traveler seeking authentic Tokyo dining, Jfree promises a memorable journey into sophisticated cuisine inspired by the heart of Miyazaki.

Tokyo

Experience exquisite Japanese-French fusion at Jfree in Kagurazaka, Tokyo. Savor Miyazaki ingredients in an exclusive setting. Book now!

Discover Kagurazaka's Jfree: Tokyo's Luxury Japanese-French Cuisine

Enjoy innovative French-Japanese dishes at Jfree in Tokyo's Kagurazaka. Intimate atmosphere, high-quality Miyazaki ingredients. Reserve your table!

Luxury Dining at Jfree, Kagurazaka - Tokyo's Premier French-Japanese Fusion

Learn about Jfree, a Michelin Guide-recognized restaurant in Kagurazaka, Tokyo. Chef Tsubasa Jinnai's mastery in blending French and Japanese cuisine.

Jfree Restaurant in Shinjuku, Tokio – Authentieke Japanse Eetcultuur

Mojo Coffee Kagurazaka

ラ・セーヌ

リンズトウキョウ

Jfree Restaurant in Shinjuku, Tokio – Authentieke Japanse Eetcultuur

Mojo Coffee Kagurazaka

ラ・セーヌ

リンズ トウキョウ

リンズトウキョウ