A Culinary Haven for Food Enthusiasts**French Cuisine****Restaurant Name: APICIUS****Awards:** - Tabelog Award 2026 Bronze - Selected Restaurant in the Michelin Guide 2026 Founded in 1983, the restaurant is named after the ancient Roman gourmet, Apicius.You can earn and use Tabelog points here.The nearest station is Hibiya Station, conveniently located near The Peninsula Tokyo, Hibiya Park, and the Imperial Palace. The restaurant is situated underground.**Lunch** I made a reservation at **APICIUS**.The drink menu wasn’t particularly displayed, but I was asked, "Would you like champagne?" I replied, "Yes," and received a glass of champagne. I didn’t see the menu, so I’m not sure about the price.● **Olives** 14 salted olives were served. (The number may vary depending on the day.) I was told to enjoy them between courses.● **Firefly Squid** Underneath the firefly squid was ratatouille. It wasn’t on the menu, but perhaps it’s an appetizer before the appetizers.● **Bread** I could choose from three types of bread. I requested all varieties. Butter was served on a separate plate.I wanted to eat the bread, but I felt hesitant to do so with unwashed hands. The restaurant doesn’t provide wet towels, but you can request them.**Choose from two appetizers:** - "White Asparagus and Potato Velouté with Sweet Shrimp and Fresh Fish Quenelle" or - "Rabbit Leg with Enoki Mushrooms and Mushrooms, accented with Sour Cream"● **White Asparagus and Potato Velouté** I chose the dish with sweet shrimp and fresh fish quenelle. The dish highlighted the creamy texture and sweetness of the sweet shrimp tartare.● **Salmon Trout Coulibiac** Fresh herb-infused Chalon sauce Oh, it came in a pastry! I expected a regular fish dish, so this was an unexpected delight. Coulibiac refers to a pastry-wrapped dish. When I cut into the pastry with a knife, a wonderful aroma wafted out. The sauce was made by gradually adding clarified butter and whipping it.● **Pan-Seared Veal Noisette** Served with pain d'épices and nuts The loin was sautéed. It had a distinct blue cheese flavor due to the use of blue cheese. Madeira wine and ginger were also included. Topped with hazelnuts.● **Pastry Chef's Small Crème Brûlée** Despite its small size, it was an authentic crème brûlée. The cream was smooth and delightful.● **Dessert Selection** Seasonal cakes, ice cream, and sorbet. You can choose from the dessert cart. Dessert carts really elevate the mood! You can order everything! I ordered all the cakes (laughs). The ice cream and sorbet had a wide variety, but I only ordered the pepper ice cream. When I tried it, it truly tasted like pepper. Pepper ice cream is surprisingly good.● **Mignardises and Coffee** I ordered all six types of cakes, but there were still mignardises (laughs). There were three types of mignardises. So many desserts! (happy scream) Including the initial crème brûlée, I finished a total of 10 desserts: all six cakes and one ice cream.The service was attentive, calm, and relaxed. It was a lunch that satisfied both my stomach and my spirit.
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