Located at 4-1 Kioicho, Chiyoda-ku, Tokyo, in the lobby of Hotel New Otani Tokyo, this French restaurant is the only branch of the prestigious grand maison TOUR D'ARGENT, which boasts over 400 years of history in Paris, France. The dining room resembles a French noble's mansion, offering a view of a beautiful Japanese garden spanning 10,000 tsubo. The signature dish is the young duck, prepared with a traditional sauce passed down from the Paris headquarters. Each duck served comes with a numbered card. The restaurant has 60 seats, is available for private reservations, and is non-smoking. A service charge of 15% applies, and credit cards are accepted. Parking is available. Dress code: Smart elegance. Operating hours: Lunch from 12:00 PM (last seating at 1:30 PM), Dinner from 5:30 PM (last seating at 8:00 PM). Dinner service only on Wednesdays. Closed on Mondays and Tuesdays (open for lunch and dinner on public holidays that fall on Mondays). (Website) [https://tourdargent.jp/] In the afternoon, I checked out of Hotel New Otani Tokyo and headed straight to TOUR D'ARGENT Tokyo. The approach is long and windowless. The interior is luxurious and breathtaking. This elegant grand maison, now in its 42nd year, is the only branch of the prestigious Parisian restaurant. I heard that the dining room is inspired by the "Hall of Mirrors" at the Palace of Versailles. I was seated at a round table and opened the menu on the welcome plate. The executive chef is Renaud Augier, a recipient of the prestigious M.O.F. (Meilleur Ouvrier de France) title in French cuisine. Lunch is available only from Thursday to Sunday and on public holidays. There are two course options priced at JPY 15,000 and JPY 25,000. ◆ VIE PARISIENNE LOUIS XV JPY 25,000 (tax excluded) - Marinated scallops with Meyer lemon - Snow crab and veal blanquette with ivory sauce - Pan-seared red snapper with Maltaise sauce - Peking duck crusted with Bordeaux sauce or - Roasted young duck with Marco Polo sauce - Vacherin with strawberries and pistachio ice cream - TOUR D'ARGENT blend tea or coffee In this luxurious setting, the service staff, including the maître d'hôtel, chef de rang, and commis de rang, ensured high-quality service. After hearing the menu explanations, I chose the specialty duck for my main course. I started with a glass of champagne. - Bollinger Special Cuvée Brut JPY 3,400 (100ml, tax excluded) As the show plate was removed, the first dish was served. The scallops from Mie Prefecture were cooked sous-vide to lock in flavor and marinated with lemon. The green bavarois was accompanied by cauliflower ravioli made with black radish and boiled egg. The bread served is the renowned Pain à la Pierre, a perfect complement to the dishes. Accompanied by unsalted butter, this bread is baked in a traditional stone oven, with a crispy crust that is thick and satisfying to bite into. The crumb is moist and chewy, with a natural sweetness and a hint of pleasant acidity. The warm bread is available for refills. The second dish was revealed with a cloche. Inside was a chicken mousse filled with boiled hairy crab and veal belly, garnished with root vegetables and veal belly. The warm ivory-colored ivory sauce is based on the almond sauce. This dish has a delicate yet rich flavor that maximizes the deliciousness of the crab and chicken. I enjoyed a glass of white wine. - Pouilly-Fuissé Autour de la Roche J.A. Fillioux JPY 4,200 (tax excluded) The third dish was also revealed with a cloche. The fragrant red snapper and the vibrant orange aroma of the Maltaise sauce filled the air. The side dish was steamed endive. This fish dish is a true delight of French cuisine, engaging all senses: sight, smell, and taste. For the main meat course, I opted for a glass of red wine. - Château du Tertre 2021 JPY 3,600 (tax excluded) The roasted young duck with Marco Polo sauce is a signature dish that symbolizes the pinnacle of French cuisine at TOUR D'ARGENT. This historical signature menu has made duck synonymous with TOUR D'ARGENT. The cloche was lifted before me. They poured the essence of duck and cream sauce over the dish, and freshly ground four types of pepper were added. The carefully roasted young duck was juicy and incredibly tender. The skin was crispy and fragrant, while the meat was a perfect rosy color. With a hint of peppery spice, the rich and creamy sauce enveloped the duck's concentrated flavor. Though it may not be proper etiquette, I savored the duck sauce, a hallmark of TOUR D'ARGENT, with the Pain à la Pierre, relishing every last drop. There is a unique tradition of assigning a serial number to each duck served. On this day, I received a commemorative numbered card, marking my experience of enjoying a special dish just for me. While I was satisfied with the main course, the cheese service began, available for an additional charge. I communicated my preferences and received two small portions, accompanied by toasted fig and walnut bread. I took my time enjoying the remaining wine with the cheese. After the table was tidied with a dustpan, it was time for dessert. Inside a meringue dome, I enjoyed the combination of pistachio ice cream and the tartness of strawberry sauce. Cutlery was set with each course, keeping the table neat and smart. The cutlery was from Christofle, a prestigious French silverware brand founded in 1830, adding to the grand maison's charm. As I was the last guest for lunch, I had time to ask various questions, including about the magnificent marble table in the main dining room. This table was crafted from a massive 5-ton block of marble, skillfully carved into a single piece by artisans. With no seams, the beautiful natural marble pattern flows uninterrupted. Its overwhelming presence and weightiness enhance the overall ambiance of the space. Though I have no photos, I encourage you to take a look when you visit the restaurant. Finally, I moved to a separate room for tea. I enjoyed a cup of coffee, poured right in front of me. Accompanying the tea were madeleines and sablés. In this elegant space filled with the spirit of Paris, I savored a delightful afternoon. It was a wonderful experience.
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