CHIUnE
Moving from Ginza to Tokyo Garden Terrace Kioicho, Chef Furuta Satoshi keeps all the hallmarks that made his minimalist cuisine famous intact.
Restaurant Details
Cooking is in Chef Furuta Satoshi's blood. Not far from where his father set up his Chinese restaurant in Ginza after a 30-plus year career — the famed Furuta — the younger Satoshi soon moved his restaurant from his native Gifu to Ginza as well in 2016, where it was listed in Tokyo's 50 Best Restaurants for a time.
However, CHIUnE now finds itself a new home in the Tokyo Garden Terrace Kioicho, where it continues all the hallmarks that first shot it to prominence. A single counter seats just six guests, with a dramatic white backdrop that drives home the minimalism of the restaurant.
It's the perfect stage for Chef Furuta to practice what he calls culinary minimalism; where other chefs might try and make spectacular, elaborate combinations of ingredients, Chef Furuta instead believes in the philosophy of subtraction. From appetizer to dessert, Chef Furuta lets natural flavors shine through.
His cuisine cannot simply be categorised into a single type; but of course, with his emphasis of natural flavors, Chef Furuta is especially particular about his ingredients. He pays homage to his familial roots by including some Chinese inspirations in his menu, like Shaoxing wine gelato, as well as to his native Gifu Prefecture by sourcing wild fowl, game, shiitake mushrooms and ayu sweetfish from it, among others.
CHIUnE Phone Number
CHIUnE Business Days
CHIUnE Address
Tokyo Garden Terrace Kioi Tower 3F, 1-3 Kioicho, Chiyoda-ku, Tokyo 102-0094
CHIUnE Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
CHIUnE Remarks
The restaurant does not accept reservations from guests who are allergic to seafood or shiitake mushrooms.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
10 meals
SEAT RESERVATIONNobu Tokyo
World-famous chef Nobu Matsuhisa brings his vaunted Japanese fusion cuisine home at the Tokyo outlet, where both omakase course menus and a la carte options delight.
COURSE MENURequinquer
At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.
COURSE MENUAzabu Asai
Located in one of Tokyo’s most glamorous districts, this 21-seater Nishi-Azabu establishment transforms ingredients sourced directly from head chef Taichi Asai’s hometown into a masterful mixture of French-tinged Kyoto culinary tradition.
COURSE MENUTOHAKU CHAKAN
Within the Tokyo National Museum, this 270-year-old heritage building has been transformed into a creative fusion teahouse, where one of Tokyo’s most influential chefs proves that originality still has a place among traditionalists.