This was my 17th visit to La Blanche, a French restaurant in Aoyama that has been proudly serving since 1986, celebrating its 40th anniversary this year. It is owned by Chef Tashiro, one of the four kings of Japanese French cuisine. Another of the four kings, Chef Saisu, will be closing his restaurant, "Côte d'Or," in February 2025, while "Kitajima-tei" and "Le Mange Tout" are still in operation.Today, I came to enjoy Chef Tashiro's summer specialty, peach compote!I visited for lunch on a Sunday with a friend.◾️ Restaurant Atmosphere As always, it was fully booked. Despite not having a website or Instagram, the clientele ranged from young women enjoying girls' parties to older patrons.◾️ Impressions Once again, I was super impressed! The food was incredibly delicious and the portions were generous, leaving me completely satisfied! Even though I've been coming here for years and have had the same dishes, each time feels like a new experience filled with excitement! The standout for me was the gazpacho. La Blanche's gazpacho is entirely different from the usual. It features finely chopped vegetables in the soup, with whole pieces of eggplant, tomato, onion, and Italian parsley included. Each ingredient is seasoned with care, creating an extraordinary harmony of flavors! I can't remember how many times I've had this dish, but this was the most moving experience yet! Chef Tashiro's exceptional use of vegetables truly shines here! The deliciousness left me speechless, unable to move, and almost brought me to tears (laughs). Additionally, the caramelized peaches, charred to a deep black, showcased the limits of flavor that only Chef Tashiro could achieve, reflecting the mastery of a seasoned chef who is now 76 years old. And the highlight was the peach compote! Without a doubt, it is the best dish I've ever had in my life! The joy of being able to enjoy it again this year, mixed with the sadness of finishing it, is something I always experience (laughs). Ah, I was truly moved! I have nothing but respect for Chef Tashiro, who continues to evolve and never spares any effort.◾️ Today's Special Course Menu 1st Dish - Pork Rillettes - Onion Sorbet - Red Shiso Jelly 2nd Dish - La Blanche-style Gazpacho 3rd Dish - Pan-seared Foie Gras with Peach 4th Dish - Wild Sweetfish from Takatsukawa, Shimane Prefecture, with Watermelon and Passion Fruit 5th Dish - Baked Sardines and Potatoes, Anchovy Cream, Sardine Cappuccino 6th Dish - Grouper with Cucumber Sauce and Turnip 7th Dish - Kawatama Chicken Wrapped in Black Rice, Liver, Burdock and Truffle Sauce, Corn, Beets 8th Dish - Peach Compote Rooibos Tea Sweets - Plum and Butter Cookies - Corn Crème Brûlée - Star Anise Granita - Chocolate Cake Rating: 3.88
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