CHiUNE, Tokyo

CHiUNE is a restaurant serving innovative cuisine in Tokyo. Previously located in Shintomicho, they frequently held Tabelog Gold award. They moved to Kioicho and even though their score was reset, they managed to score a Tabelog Silver as a best "newcomer" this year.

I've always been interested in this place since a long time ago, and after reading TheTokyoGourmet's rave review of it, my curiosity cannot be contained anymore. Unfortunately they are pretty much introduction-only but fortunately, I was able to get a cancellation in Omakase.

They are actually located just in front of Maz, but is hidden behind a signless door. And once you enter there is yet another door where you have to go an intercom to ask them to let you in. Once inside you will be transported into a pure-white, tranquil corridor and waiting room that feels like another world. The dining room itself is a long 10? seat counter. Probably the most impressive counter I've been to.

The course price is 55000 yen + service. Wine starts from around 4000 yen per glass.

• Fugu shirako: Lucsious umami and creaminess
• Yurine Risotto: Addictively fragrant, with the oil and sweetness from the fried yurime cutting through the rice.
• Hotate Capellini: Refreshing and again, nice umami
• Gensuke Daikon: Half is plain, and half is adorned with a bit of salt, resting on consommé. This dish is the essence of purity but IMO a smaller portion would be better for "just" a daikon
• Chorizo, Champignon, Eggplant Purée: The aroma of the chorizo is so irresistible and the purée is very sweet. Although IMO the taste left less impact than the aroma
• Mushroom consommé
• Hirame: Marinated briefly, then grilled over charcoal, served with broth from hamaguri clams. Overall perfect execution but didn't exactly blow my mind
• Shiitake, Egg yolk on Jagaimo Purée (1st pic): Incredibly sweet puree, paired with rich egg yolk and incredibly aromatic and mushroom full of umami
• Gifu Duck: Served with nameko mushroom sauce, and a sauce from the duck's bones. The best, if not the best duck dish I had. The duck is very tender and is served almost blue, with a rich iron flavor
• Amagi Kurobuta Pork : Honestly a slab of pork without any garnish or anything doesn't look like it belongs in a fine dining establishment. The sauce is like sweet spicy yakiniku tare, and it is very nicely charred and fatty. I need more!
• Taiza Crab Nyumen Noodles: An umami-rich comfort food
• Shaoxing Wine Ice Cream: One of the absolute best ice cream I've had. Impossibly smooth, nicely paired with that tingle from the wine
• White tea

I'm trying my best not to overuse the word umami here but all their dishes had such a satisfying umami despite the minimal use of seasonings. I must say some dishes fell a bit short of my expectations but these are just because of the impossibly high expectations I set from reading all those reviews (particularly you tokyogourmet). But I must say the meal is perfect or very near-perfect and IMO is one of the very few places worth spending 60k yen on.