A collaboration between Shibuya Hikarie's cafe & restaurant (6th and 7th floors) and 6 famous chefs. "Shibuya Hikarie x CHEF-1 (Chef One) Star Chef's Shibuya Hikarie Gastronomy Revolution" is being held until February 29th. At the target stores, there is a lineup of 19 special collaboration menus that can only be enjoyed now.


Chef Philip Batton, Chef Hiromi Yamada, Chef Haruyuki Yamashita, Chef Hironobu Tsujiguchi, Chef Kentaro Chen, and Chef Hiroshi Motegi have teamed up with Hikarie. What's more, this time around, there are rare items that go beyond the boundaries of the "genre of cooking" and are hard to come by!

Therefore, from the collaboration menu of all 19 items, we will deliver 6 notable menus called "This is it!" Selected by the eating editorial department at their own discretion and prejudice.

● Chef Motegi's “Makanyokki”

The bistro & bar "Takonyocchi" is a collaboration with Chef Hiroshi Motegi, the third generation of the famous long-established Western restaurant "Taimeiken". What is offered here is "Taimeiken direct white sauce used! Awaji octopus ragout sauce and seafood" Makanyokki "gratin with prosciutto ham" (1,944 yen, tax included, same below).


The gratin using Taimeiken's "secret" bechamel sauce and the store name "Takonyocchi" are combined. Macaroni is a macaroni (flour) gnocchi.

Makanyokki is fluffy and fluffy, and the ingredients such as octopus and shrimp are perfect for eating! Prosciutto ham, which gives the melted sauce a moderate saltiness and umami, is also a perfect match.

● Chef Chen's “Japanese style” dandan noodles

"Saryo Ise Tojiro" is a Japanese, sweet and banquet restaurant in collaboration with Chef Chen, a Chinese (Sichuan) cook. The collaboration menu "Ise Tantan (soupless pot fried)" (1,480 yen) offered here is especially recommended for people who like spicy foods.


When you hear "dandan noodles," you might think of medium-thick noodles with minced meat on top, but this is not the case. So to speak, Japanese dandan noodles with plenty of Ise beef simmered in Ise udon, which is a specialty of Ise.

The extra-thick udon is smooth and smooth, and when you chew it, it's fluffy! The light taste goes well with the sweet and spicy shigure boiled. The more you eat, the more the authentic Sichuan's unique "spicyness" chases you, and your chopsticks won't stop!

● Batton Chef's “Western-style pork cutlet”

"Tonkatsu Maisen" in collaboration with "French master" Batton chef. The collaboration menu is "Mille-feuille and Sauce Van Rouge" (1,600 yen). Millefeuille pork cutlet with emmental cheese, shiso and plum, and finished with van rouge (red wine) sauce.


A luxurious dish that makes you think, "Tonkatsu has such a fashionable taste ...!" The taste of juicy meat spreads and the shiso scents refreshingly. Although it should be Japanese, it has a Western-style finish. The crispy garment and red wine sauce go well together.

● Chef Yamashita's “foie gras motsunabe”

Ramen dining "Hakata Umauma" in collaboration with Chef Yamashita, the owner of "HAL YAMASHITA" in Tokyo Midtown. The collaboration menu is "Gorotto Yuzu and Foie Gras Shin Hakata Motsunabe" (1,980 yen).


A luxurious pot that combines rich beef with "foie gras". Kyushu soy sauce soup stock made with yuzu is also included. Foie gras is thick and smooth, and is as rich as Toro Toro. But thanks to the refreshing scent of citrus, I don't feel persistent. The soup is so delicious that you'll want to drink it all up!

● Chef Tsujiguchi's "Refreshing Annin Tofu"

Korean food "Suranje" in collaboration with Chef Tsujiguchi, a pastry chef that Japan is proud of in the world. The collaboration menu is "Midwinter Fruit-Rubus (Rubus) Annin Tofu-" (580 yen), which looks gorgeous.


Chef Tsujiguchi arranged the popular Suranje dessert "Annin tofu". The bright red raspberry sauce and mousse are layered on top of each other. A superb mariage that mixes the sweetness of milky apricot kernel and the sourness of refreshing berries in the mouth, as well as the melting in the mouth.

● Chef Yamada's "upside-down sushi"

"Maguro wholesaler Miura Misaki Port Megumi" is a conveyor belt sushi restaurant that collaborated with Chef Yamada, who is said to be an "Italian pioneer in Japan." The menu offered is "Hiro Sushi Three-Point Assortment" (1,522 yen), which was named "First Collaboration in History!".


There is only sushi devised by the Italian chef, and it looks new! Salmon and salmon roe "upside-down sushi" with sushi rice on top of the ingredients, squid sushi seasoned with charred butter, and truffle-flavored gunkanmaki made from tuna into tartar are served on the plate.

Actually, I missed eating this much at the tasting party ... (I'm sorry ...), but I think there is no doubt that Chef Yamada himself said that it was "insanely delicious."

In addition, the menus offered by each store are as follows.

・ Motegi chef collaboration menu
Cafe & Grill SIZZLe GAZZLe "Dandelion omelet rice and various mushroom risotto truffle scent" (1,880 yen)
iBeer LE SUN PALM "It goes well with beer! MAX spicy! Pork ginger" (1,491 yen for lunch, 1,167 yen for night)

・ Chen Chef Collaboration Menu Hakata Fisheries Isogai Shirasu Kujira "Kujira Tatsuta Fried-Fried Asaten Chili Pepper-" (950 yen)
Yokohama Chinatown Shofukumon "Douhua Beef Noodles" (1,566 yen)

・ Batton Chef Collaboration Menu Papaya Leaf Tokyo "Bouillabaisse Pho Subtle Tom Yum Flavor" (1,680 yen)
LA LOBROS "Mashed potatoes baked in an oven with Tokachi herb beef in meat sauce" (1,490 yen)

・ Yamashita chef collaboration menu
CAPRICCI "Winter seafood and Kujo green onion sauce Homemade charatielli kneaded with white miso flavored yuzu" (1,512 yen)
Bar Espanol LA BODEGA "Fugu and Roasted Shirako's Blanco Paella Yuzu Parmesan Flavor" (2,300 yen per person)

・ Chef Tsujiguchi collaboration menu Teppanyaki Okonomiyaki Kashiwa "Ash Custard Monaka" (630 yen)
Kyoto Western Food Akatsuki "Japanese Chocolat Parfait" (1,180 yen)

・ Yamada chef collaboration menu
Rice people, Nice people! "Pad Thai with cod milt and coriander" (1,480 yen)
SESTO SENSO H "Cold capellini of fruit tomatoes from Kochi prefecture with seafood frit" (1,950 yen)
FLOWERS Common "Domestic beef ragout sauce omelet rice w / Gruyere cheese sauce" (1,706 yen)

I'm curious about any menu and can't narrow down to one! Please be assured even if you say. The collaboration menu is available until the end of February, so you can go to eat as many times as you like. Please take this opportunity to taste the gastronomic menu that is filled with the passion of each chef.