2026.07.22
Visiting "Restaurant Celaravird" nestled in the residential area of Yoyogi-Uehara 🌿 Gained experience at the world-famous "El Bulli", at Mandarin Oriental...
Nestled in the residential area of Yoyogi-Uehara,
welcome to "Restaurant Celaravird" 🌿
Chef Koichi Hashimoto, who honed his skills at the world-renowned "El Bulli"
and served as the head chef at the "Tapas Molecular Bar" in Mandarin Oriental Tokyo, creates modern gastronomy.
This time, we enjoyed a course that intertwined seasonal ingredients with stories ✨
The dishes served at the table are like small pieces of art that transcend the realm of cooking.
Expressions that remind one of natural landscapes such as branches, soil, morning dew, and seaside are scattered throughout, sparking excitement about what will come next 🥺
Domestic ingredients like seasonal fish, Wagyu, and vegetables are crafted into completely new flavors through unexpected combinations and delicate techniques.
The remarkable changes in appearance along with aroma, temperature, and texture in each dish are striking.
The non-alcoholic pairing is also thoughtfully crafted to match the culinary universe, adding depth when experienced together.
Even the birthday plate seemed to capture a small world in the forest 🌳
Perfect for anniversaries or special occasions, or when you want to step away from the ordinary to enjoy a new dining experience 🏠🌃
From the first dish to dessert, it was a special time filled with surprises and discoveries ✨
📍Celaravird
2-8-11 Uehara, Shibuya-ku, Tokyo, TWIZA Uehara 1F
━━━━━━━━━━━━━━
welcome to "Restaurant Celaravird" 🌿
Chef Koichi Hashimoto, who honed his skills at the world-renowned "El Bulli"
and served as the head chef at the "Tapas Molecular Bar" in Mandarin Oriental Tokyo, creates modern gastronomy.
This time, we enjoyed a course that intertwined seasonal ingredients with stories ✨
The dishes served at the table are like small pieces of art that transcend the realm of cooking.
Expressions that remind one of natural landscapes such as branches, soil, morning dew, and seaside are scattered throughout, sparking excitement about what will come next 🥺
Domestic ingredients like seasonal fish, Wagyu, and vegetables are crafted into completely new flavors through unexpected combinations and delicate techniques.
The remarkable changes in appearance along with aroma, temperature, and texture in each dish are striking.
The non-alcoholic pairing is also thoughtfully crafted to match the culinary universe, adding depth when experienced together.
Even the birthday plate seemed to capture a small world in the forest 🌳
Perfect for anniversaries or special occasions, or when you want to step away from the ordinary to enjoy a new dining experience 🏠🌃
From the first dish to dessert, it was a special time filled with surprises and discoveries ✨
📍Celaravird
2-8-11 Uehara, Shibuya-ku, Tokyo, TWIZA Uehara 1F
━━━━━━━━━━━━━━
#Celaravird #GourmetYoyogiUehara #Omokoro #Innovative #MolecularGastronomy
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いいね！
いいね！
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Gurutto Tokyo Reporter
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