Ristorante Hamasaki
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¥¥
/ Price RangeTokyo
Italian
Ristorante Hamasaki Description
Located in the trendy neighborhood of Harajuku in Tokyo, Ristorante Hamasaki is a sophisticated Italian restaurant that offers a unique dining experience. Led by renowned chef Ryuichi Hamasaki, this restaurant specializes in refined Italian cuisine that brings out the true flavors of seasonal ingredients.
The restaurant's interior is designed to create a serene and comfortable atmosphere, with large windows that offer a view of the beautiful garden outside. The menu at Ristorante Hamasaki is carefully crafted, with each dish showcasing the chef's expertise and attention to detail. One of the standout dishes is the 'Caviar Cold Pasta,' a specialty that perfectly combines the richness of caviar with the freshness of pasta.
What sets Ristorante Hamasaki apart from other dining establishments is its commitment to using only the finest ingredients and its dedication to creating innovative and memorable dishes. The restaurant offers a variety of set menus, including the 'PRANZOA' lunch course, where guests can choose their own pasta and main dish, and the 'MENUdellaVACANZA' course, which features the chef's recommended caviar cold pasta.
Whether you're looking for a special occasion dinner or a memorable lunch experience, Ristorante Hamasaki is the perfect choice. With its refined cuisine, elegant ambiance, and impeccable service, this restaurant is sure to leave a lasting impression on every guest.
The restaurant's interior is designed to create a serene and comfortable atmosphere, with large windows that offer a view of the beautiful garden outside. The menu at Ristorante Hamasaki is carefully crafted, with each dish showcasing the chef's expertise and attention to detail. One of the standout dishes is the 'Caviar Cold Pasta,' a specialty that perfectly combines the richness of caviar with the freshness of pasta.
What sets Ristorante Hamasaki apart from other dining establishments is its commitment to using only the finest ingredients and its dedication to creating innovative and memorable dishes. The restaurant offers a variety of set menus, including the 'PRANZOA' lunch course, where guests can choose their own pasta and main dish, and the 'MENUdellaVACANZA' course, which features the chef's recommended caviar cold pasta.
Whether you're looking for a special occasion dinner or a memorable lunch experience, Ristorante Hamasaki is the perfect choice. With its refined cuisine, elegant ambiance, and impeccable service, this restaurant is sure to leave a lasting impression on every guest.
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Ristorante Hamasaki Overview
Nearby Stations
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Meiji-jingumae Station
Tokyo Metro Chiyoda Line
Tokyo Metro Fukutoshin LineHarajuku Station
JR East Yamanote LineOperating Hours
Sun: 12:00PM-1:30PM
Mon: Closed
Tue: 6:00PM-8:00PM
Wed: 6:00PM-8:00PM
Thur: 12:00PM-1:30PM, 6:00PM-8:00PM
Fri: 12:00PM-1:30PM, 6:00PM-8:00PM
Sat: 12:00PM-1:30PM, 6:00PM-8:00PM
Mon: Closed
Tue: 6:00PM-8:00PM
Wed: 6:00PM-8:00PM
Thur: 12:00PM-1:30PM, 6:00PM-8:00PM
Fri: 12:00PM-1:30PM, 6:00PM-8:00PM
Sat: 12:00PM-1:30PM, 6:00PM-8:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Craft cocktails
Upscale
Private Dining Room
Non-smoking
Ristorante Hamasaki Reviews
Ristorante Hamasaki Google Average Rating
4.4
5
Google
If you want to experience Italian food perfection, Ristorante Hamasaki is the restaurant you make a reservation.
5
Google
Excellent!
5
Google
[Ayu risotto is a delight at this time of year and is exquisite]
Third visit in a year.
A dinner for four people in a private room overlooking the lush garden of Togo Shrine.
Last time it was melon, but this season we started with a toast of ``champagne with mango.''
...The rich and sweet pulp enters the shower. I'm always looking forward to seeing what comes in.
One dish of ``Amuse'' is the classic ``Parmigiano Reggiano Cheese Crocante''...the rich cheese flavor goes well with an aperitif.
“Entrata” is a snack.
``Cold appetizer''...consists of Kagoshima black Satsuma chicken consommé jelly, vegetables, lightly pickled shrimp, and abalone. A refreshing taste perfect for early summer.
Next up, this is still “Entrata”…
``Cold caviar pasta''...This time we also have cold pasta made with caviar from Latvia. ...This is a standard menu item that I eat every time, but I feel lonely if it doesn't come out.
The ``assorted appetizers'' that we saw last time were like a kaiseki meal...the appetizers are rich in variety and fun to look at.
① “Mousse with squid ink crocante”…This is where my eyes first fall.
② “Sajima octopus in tomato sauce”…Incredibly soft octopus. Delicious.
③ “White fish and potatoes”…A paste made with potato Inca Mezame, mantecato, which means “whipped”. The net-like thing is Parmigiano Ledger sable.
④ Inside the transparent bowl is ``Caprese (Italian buffalo mozzarella and fruit tomatoes)''...and on top of that is Panecalasau, a traditional thin bread from Sardinia. I'm happy to be able to eat fresh mozzarella and sweet fruit tomatoes.
⑤ “Maitake mushroom frit from Hinohara Village, Tokyo”…Try this first. Served hot, it has a nice aroma and is delicious.
⑥ “Fran”…Chawanmushi in Japan.
⑦ “Bagna Cauda” is a transparent frying pan filled with several kinds of vegetables…It has a crunchy texture, and unlike other dishes, you can enjoy it as a snack.
⑧ “Red snow crab and turnip salad”…The taste feels familiar and soothing.
“Sakura shrimp pasta”…Pasta topped with plenty of fried sakura shrimp. It's so fragrant and delicious that I want to scream. I hear there will be a good catch of sakura shrimp this year, so you can eat them with confidence.
After a palate-cleansing ``granita,'' move on to the main course.
For the main course, choose one out of seven types.
❶As a fish dish, make ``Akodai'' into a light soup like aqua pazza.
As a meat dish
❷A classic: ``French quail''...marinated with herbs, balsamic and honey, then grilled over charcoal.
❸“Milan-style cutlets”
❹``Tsunan Pork'' raised on Koshihikari rice from Niigata is grilled over charcoal.
❺ “French veal sauté”…with a slightly sweet Italian Marsala sauce.
❻ “French bone-in lamb”
❼“Kuroge Wagyu Beef”
And...the menu has so many variations that it's hard to choose.
On my first visit, I got the ``Milan-style cutlet'', and on my second visit, I got the standard specialty ``quail'', but this time I was thinking of ordering something else, so I went back to the ``Milan-style cutlet''. ...It's salty based, but it's still delicious. I'll definitely ask for it next time...
The final dish was ``risotto using sweetfish from the Nagara River''...the surface was grilled crispy and fragrant. Once you've eaten about half of it, pour the sweetfish soup over it and enjoy the rest.
I had this last year as well, and both the first half and the second half were so delicious that I was willing to come all the way to the store just to try it. I'm grateful for what I've been able to do this year.
Lastly, the dessert was ``ice cream, ricotta cheese, American cherry, pineapple, and raspberry''...good balance and consistent deliciousness.
``Jelly'' came out as coffee and mignardise, but as expected, I had no room in my stomach and passed it... Excuse me.
Nowhere on the course is impeccable. When I come here, the taste is stable and doesn't waver. It's located within the grounds of Togo Shrine, which is known for its victory and protection, so you can also use it for a competitive meal.
Third visit in a year.
A dinner for four people in a private room overlooking the lush garden of Togo Shrine.
Last time it was melon, but this season we started with a toast of ``champagne with mango.''
...The rich and sweet pulp enters the shower. I'm always looking forward to seeing what comes in.
One dish of ``Amuse'' is the classic ``Parmigiano Reggiano Cheese Crocante''...the rich cheese flavor goes well with an aperitif.
“Entrata” is a snack.
``Cold appetizer''...consists of Kagoshima black Satsuma chicken consommé jelly, vegetables, lightly pickled shrimp, and abalone. A refreshing taste perfect for early summer.
Next up, this is still “Entrata”…
``Cold caviar pasta''...This time we also have cold pasta made with caviar from Latvia. ...This is a standard menu item that I eat every time, but I feel lonely if it doesn't come out.
The ``assorted appetizers'' that we saw last time were like a kaiseki meal...the appetizers are rich in variety and fun to look at.
① “Mousse with squid ink crocante”…This is where my eyes first fall.
② “Sajima octopus in tomato sauce”…Incredibly soft octopus. Delicious.
③ “White fish and potatoes”…A paste made with potato Inca Mezame, mantecato, which means “whipped”. The net-like thing is Parmigiano Ledger sable.
④ Inside the transparent bowl is ``Caprese (Italian buffalo mozzarella and fruit tomatoes)''...and on top of that is Panecalasau, a traditional thin bread from Sardinia. I'm happy to be able to eat fresh mozzarella and sweet fruit tomatoes.
⑤ “Maitake mushroom frit from Hinohara Village, Tokyo”…Try this first. Served hot, it has a nice aroma and is delicious.
⑥ “Fran”…Chawanmushi in Japan.
⑦ “Bagna Cauda” is a transparent frying pan filled with several kinds of vegetables…It has a crunchy texture, and unlike other dishes, you can enjoy it as a snack.
⑧ “Red snow crab and turnip salad”…The taste feels familiar and soothing.
“Sakura shrimp pasta”…Pasta topped with plenty of fried sakura shrimp. It's so fragrant and delicious that I want to scream. I hear there will be a good catch of sakura shrimp this year, so you can eat them with confidence.
After a palate-cleansing ``granita,'' move on to the main course.
For the main course, choose one out of seven types.
❶As a fish dish, make ``Akodai'' into a light soup like aqua pazza.
As a meat dish
❷A classic: ``French quail''...marinated with herbs, balsamic and honey, then grilled over charcoal.
❸“Milan-style cutlets”
❹``Tsunan Pork'' raised on Koshihikari rice from Niigata is grilled over charcoal.
❺ “French veal sauté”…with a slightly sweet Italian Marsala sauce.
❻ “French bone-in lamb”
❼“Kuroge Wagyu Beef”
And...the menu has so many variations that it's hard to choose.
On my first visit, I got the ``Milan-style cutlet'', and on my second visit, I got the standard specialty ``quail'', but this time I was thinking of ordering something else, so I went back to the ``Milan-style cutlet''. ...It's salty based, but it's still delicious. I'll definitely ask for it next time...
The final dish was ``risotto using sweetfish from the Nagara River''...the surface was grilled crispy and fragrant. Once you've eaten about half of it, pour the sweetfish soup over it and enjoy the rest.
I had this last year as well, and both the first half and the second half were so delicious that I was willing to come all the way to the store just to try it. I'm grateful for what I've been able to do this year.
Lastly, the dessert was ``ice cream, ricotta cheese, American cherry, pineapple, and raspberry''...good balance and consistent deliciousness.
``Jelly'' came out as coffee and mignardise, but as expected, I had no room in my stomach and passed it... Excuse me.
Nowhere on the course is impeccable. When I come here, the taste is stable and doesn't waver. It's located within the grounds of Togo Shrine, which is known for its victory and protection, so you can also use it for a competitive meal.
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