Shumokuchou Shimizu
(橦木町 しみず)- Nearest station：
- Categories：
- Budget：
-
Specialities
Chef
Yosuke Shimizu: A man who expresses the four seasons of his hometown on his plates
Food
Incorporating the flavors of home and visually expressing the changing seasons
Space
The sophisticated space and fine tableware enhance the excitement of selection cuisine.
Review
-
Review 1,593casesFollower 1,095PeoplePick-up reviews
高い志の清水大将の世界の進化は間違いなし♪
『橦木町 しみず』さん♪ 大阪&岐阜の名店から名古屋和食界に颯爽と現れ、瞬く間に予約困難店になり、既に食べログシルバー…これまでに何度か？有難いお誘いを頂きつつも、なかなかタイミングが合わず、お伺い出来ませんでしたが、今回有難いお誘いを頂き、ようやくお伺いする事が叶いました(^^)幹事様には本...Find out more
2023/11 Visitation
1times
-
Review 1,812casesFollower 4,618People料理と向き合う真摯な姿勢は唯一無二です。。。
Instagram pateknautilus40 https://www.instagram.com/pateknautilus40/ ご覧いただき有難うございます...Find out more
2024/04 Visitation
10times
-
Review 1,129casesFollower 382People春の食材を大満喫♡
名古屋のお気に入り和食、橦木町しみずさんに訪問。 去年より新しくお弟子さんも加わりよりクオリティの高い御料理が戴ける進化もお伺いする度に感じている次第です。 18:00...Find out more
2024/03 Visitation
10times
Restaurant information
Details
| Restaurant name |
Shumokuchou Shimizu
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
052-890-5515 |
| Reservation Availability |
Reservations Only |
| Address |
愛知県名古屋市東区橦木町3-24 プランドール橦木 1F |
| Transportation |
741 meters from Takaoka. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
12 Seats （ 8 seats at the counter, 4 seats in a private room） |
|---|---|
| Private dining rooms |
OK For 4 people |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter |
Feature - Related information
| Occasion |
|
|---|---|
| The opening day |
2022.1.17 |
| Remarks |
Apparently it's forbidden to take photos of food. |
閉じる
ChefYosuke Shimizu: A man who expresses the four seasons of his hometown on his plates
Born in Gujo Hachiman, Gifu Prefecture. After studying Japanese Cuisine at Tsuji Culinary Institute, he spent 11 years training at the two-star Michelin Japanese Cuisine restaurant Honkogetsu in Osaka Minami. He then spent six years training at the renowned Japanese Cuisine Takada Hassho in Gifu City, deepening his knowledge of ingredients from his hometown of Gifu and his connections with producers. After much deliberation, he opened Shimizu in Tsurumakicho, Nagoya in January 2022. Under the tutelage of Honkogetsu owner Anami Hideo, he also has an eye for aesthetics when it comes to choosing tableware for dishes.
Food Incorporating the flavors of home and visually expressing the changing seasons
Shimizu's commitment is to offer seasonal flavors from his hometown of Gifu. For a comparison of sweetfish, a summer specialty, he serves both charcoal-grilled Wara-ayu fish raised in the pure Wara River in his hometown of Gujo Hachiman and wild sweetfish from other areas of Gifu. Another of Shimizu's beliefs is to express the four seasons through the appearance of the food. This is the essence he learned from Anami Hideo, the owner of Honkogetsu. For example, in a winter bowl of Echizen crab simmered in sweet potato, daikon radish is used to represent thin ice.
SpaceThe sophisticated space and fine tableware enhance the excitement of selection cuisine.
The interior design of "Kuremachi Shimizu" was done by architect Kijima Toru, who has worked on many famous Japanese Cuisine. The clean, yet warm wooden space allows you to relax while enjoying Shimizu's cuisine. Shimizu, who was mentored by Anami of "Honkogetsu", has a considerable collection of tableware, and as selection course is served, ceramics by Eiraku Myozen and lacquerware by Suzuki Omotesaku are sometimes on display. One of the joys of visiting is the chance encounter with famous tableware.
He brings the changing seasons of his hometown, Gifu, to the table using Japanese Cuisine skills he has inherited from famous restaurants.
The Tsurugicho area of Nagoya boasts beautiful streetscapes and remains of modern architecture. Tsurugicho Shimizu opened here in January 2022 and quickly became one of the most popular restaurants. O
...wner Yosuke Shimizu spent 11 years at the Michelin two-star Japanese Cuisine restaurant Honkogetsu in Osaka's Minami district and six years at the renowned Japanese Cuisine restaurant Takada Hassho in Gifu City before finally going independent. His selection course menu, which makes use of the seasonal flavors of his hometown Gifu, such as sweetfish in the summer and matsutake mushrooms in the fall, has been highly acclaimed.