Bistro Kifkif

The course is shared between two people, which keeps the price down and makes it cosy. This is not cheap French food, but authentic, far beyond the price, and the starter platter, salad and risotto are all generous. The ginger ice cream served at the end of the course had a strong character, and combined well with the gâteau chocolat, it left a lasting impression.

This was my first time ordering a course meal after several visits. Not only was it excellent value for money, but the carefully arranged salmon salad, the exquisitely grilled sea bream, and the beautifully coloured basil sauce were all superbly done. Unfortunately, it was a very rainy day, so it was just me in the restaurant, but that also made it feel luxurious. This is a restaurant with a conscience that makes you want to bring someone else.

The floor service man was talking loudly with the kitchen, and his voice reached into the restaurant. There is no reason why he should not be allowed to talk, but it is not desirable for the content to be heard up to the seating area, rather it would be better to talk to the seating area.
As usual, the dishes are cooked one by one, two order by two order, so they are served at just the right level of hotness, which is basic but not easy to get right.

It was an unusually busy day and time of day, but the skill with which the dishes were served one after another from the numerous menu items at the optimum timing and cooking conditions was impressive. I was impressed once again by the solid management, not only in terms of seasoning and cooking skills, but also in terms of the combination with table service.

Curry for lunch and a course meal for dinner are recommended.

When customers leave the restaurant, the chef comes out from the kitchen and greets them briefly. I admire his humble attitude, not taking advantage of the location or his culinary skills. I have only been here in the evening because it is always crowded during the day, but next time I will try to come during the daytime.

Even the ice cream for dessert is homemade and you can't feel any corners being cut.

The fact that it is located in a public building, the tables and chairs don't matter. The excellent culinary skills can be seen in the exquisitely tossed salads and the poivre's doneness. This is a wonderful restaurant that made me realise once again that this is what a restaurant should be like, and it is one of those rare restaurants that you can repeat and that makes you want to introduce your friends and acquaintances to it and ask their opinions.

I felt that because it is located in a public building and operates with simple equipment and crockery, the prices are remarkably low. I felt that for such a low price, you could easily enjoy high quality Italian food with a high level of frequency. It might not be a good place to eat out on a special occasion, but considering the cosmetics, I think it's remarkably good value for money. The food, however, is too basic and there are few surprises. I have never had a peperoncino with such a light and thin flavour. The peperoncino I ate out was so good that I could eat the leftover sauce smeared on a baguette. But maybe they are taking into account that I eat it frequently and on a daily basis. I would like to see JCB and American Express accepted in addition to Visa and MasterCard.

A taste that even French people like.
At the same time, the flavor does not escape into the sauce, making it a good match for the Japanese palate.
He has a deep understanding of wine and alcohol, and welcomes you to bring your own.
They will also be happy to discuss matters such as pairing preparation and course delivery speed.
The head of a wine qualification school and a leading figure in French cuisine also published their evaluations.
Reservations are required as it is not large. It is designed to fill up with ten people. The view is made of glass and opens in a direction away from other people, so it's very comfortable.
It is directly connected to Shirokane-Takanawa Station, but the route is in a way that would be unimaginable at other stations, so finding the entrance requires some effort. But that has nothing to do with cooking.

I was invited by a wine-loving friend to visit Shirokane Takanawa, a rich man's den.

I'm nervous that I might have to pay just to breathe in Minato Ward.

It is located on the second floor of a building called Takanawa Community Plaza, which is connected to Exit 1 of the subway.
In conclusion, is it a ward building? Because of this, the rent is low, so high quality can be achieved at a low price.
The closing time is 21:00, which is a little early.

There are several table seats inside, and the interior is simple.
Once you start drinking, you won't be able to see the beautiful night view or the interior design, so I don't put too much emphasis on it.

There is no charge for bringing in wine for the 6,000 yen course.
What is free in Minato Ward...I want to use it often even if it closes at 9pm...

Shimonita green onion and snow crab salad with fresh herp flavor and basil sauce
Unlike the green onions I know, they came out stylish.
It has a Chinese taste without the smell of green onions.

Sauteed Spanish mackerel with saffron and mussels in white wine cream sauce
The crispy skin and fluffy flesh go well with wine.

Beef cheek braised in red wine with fruit and carrot puree
Cheek meat falling apart.
The sweet carrot puree makes it a great snack.

Roasted deer with poivrade sauce
It is cooked well and comes out juicy.
It goes well with red wine.

Marquise au chocolat with vanilla bean ice cream and raspberry sauce
It was a dessert that would go well with a sweet wine.
It goes well with tea after a meal.

The lady in the hall is friendly, amiable and makes the meal enjoyable.

I've wanted to come here for a while, but now I want to use this place even every month for a bring-your-own-wine event.

I used to use it often about 10 years ago when I lived nearby. I only go there occasionally these days, but Kif Kif's risotto is absolutely delicious!! The gazpacho was also very delicious.