The exquisite interaction between the couple
Surprising and impressive items that you can never find at other stores.

“Kun” celebrated its 25th anniversary in March of this year. Located in the basement of an alley about XNUMX minutes from Akasaka Station, there is a calm space that could be described as a hideaway for adults. The owner-chef, commonly known as Kuma-san, and the sommelier, Miharu, have been a husband-and-wife duo since its founding. Courses are the basics, and most of the dishes, which are rich in variety, are smoked at a low temperature called ``cold smoking.''

"Cold smoking" is a method of smoking meat, fish, tofu, cheese, etc. using cold smoke of less than 30 degrees Celsius. The temperature is low, so it's not cooked hot, but when you grill it over charcoal afterwards, you'll be surprised by the faint smoky aroma and the concentrated flavor of the ingredients. Even the soy sauce and olive oil are smoked, but they are all original to the owner and chef.

The ``omelet,'' which everyone rave about, was born out of a request from a regular customer who wanted to try the world's three greatest delicacies: foie gras, truffles, and caviar all at once. The caviar that had been topped on the eggs was turned into a special sauce and served as an omelet with two delicacies, which has now become the restaurant's specialty. Chef Joel Robuchon, who visited the restaurant, highly praised this masterpiece, which consists of a rich, aromatic risotto with plenty of foie gras and black truffle wrapped in a fluffy egg with a gentle taste.

Another characteristic of smoking is pairing. There are approximately 10 courses, and each dish is served with a drink that makes the dish even more delicious. The sommelier, who values ​​the food more than anyone else, selects a wide range of alcoholic beverages, from classic Bordeaux wine to rare vintage Scotch whiskey and Japanese sake from local breweries that are difficult to obtain. ``Kuma-san's cooking is highly complete on its own.But by pairing it with alcohol, it takes it to the next level.Once I learned about this, I couldn't help but try it.'' It can only be completed by combining the genius talents of two people.

On this day, the omelet was served with a 1988 "Terrantes," which the sommelier recommended, saying, "It has a really nice aftertaste." Madera wine is produced on Madera Island, a small Portuguese island off the coast of Morocco. It's sweet, but the acidity of the grapes supports it, so it's not too sticky. It's even more special when you take a sip and eat an omelet with the aroma lingering in your empty mouth and nose.

Whether it's food or alcohol, we believe in only offering what we think is delicious to our customers. ``I haven't trained anywhere, and I don't have a master. I just love cooking, and I've lived my life just for the fun of it.'' I think I'm a really happy person.'' People who have had a lot of delicious food at other restaurants may be happy to come to this restaurant because there are things that can only be found here. Delicious food and delicious drinks. This is a restaurant where you can enjoy surprising and moving dishes every time you go, created by the exquisite care and consideration of the couple.

smoked (kun)

Art Masters Akasaka Building, 16-19-XNUMX Akasaka, Minato-ku, Tokyo

03-5570-4117

Business hours: 18:00-23:00 (LO)

Regular holidays/Sundays/Holidays

Budget: 29,000 types: A course (around 34,000 yen), B course (around 50,000 yen), K course (3 yen) (drink included, tax and service charge included)

*In order to prevent the spread of the new coronavirus infection, the restaurant information posted on this site may have changed. Please check the latest information from the store.