Located on the 7th floor of the Four Seasons Hotel Marunouchi Tokyo, this Michelin three-star French restaurant continues to captivate food lovers worldwide. It was ranked 7th in the "World's 50 Best Restaurants" in 2025 and 16th in the "Asia's 50 Best Restaurants" in 2026, making it a top-tier establishment in the culinary world.Starting in April 2026, Stephen Lancaster from the UK will take over as the executive chef. His dishes, based on classic French cuisine, delicately highlight seasonal ingredients from various regions of Japan, with a meticulous balance of temperature, acidity, aroma, and texture, creating a unique experience with each plate.This time, I enjoyed the weekday lunch-exclusive short course "MENU DU JOUR." Although more compact than a full course, it maintained an uncompromising level of quality from amuse-bouche to dessert and petit fours.● 48-Month Aged Comté Cheese The rich depth and nutty aroma from the long aging process are impressive. The umami of Ebisu beer and the acidity of sherry vinegar blend together, drawing you into the world of SEZANNE from the very first dish.● White Shrimp and Cucumber A spoonful of white shrimp is topped with hidden cucumber. The sticky sweetness of the shrimp, the refreshing crunch of the cucumber, and the subtle kick of espelette pepper create a delightful aftertaste.● Amaou Strawberries and Foie Gras The rich foie gras pairs beautifully with the vibrant sweetness and acidity of amaou strawberries, along with the depth of port wine, blurring the lines between appetizer and dessert in a stunning dish.● Brioche Feuilletée The lightness of the flaky layers and the aroma of fermented butter are remarkable. The rich flavor of the butter spreads delightfully, offering a simple yet memorable taste.● Hokkaido Hairy Crab, Green Asparagus, Crystal Caviar The elegant sweetness of the hairy crab, the fresh aroma of asparagus sauce, and the saltiness and umami of caviar harmonize beautifully. Each ingredient stands out while coming together as a cohesive dish. The presentation of the raw hairy crab before cooking heightened the anticipation.● Chiba Prefecture Kinmedai (Red Snapper) Perfectly cooked with a moist texture. The sauce made with mussel umami and vin jaune is rich, and despite being a fish dish, it leaves a creamy aftertaste.● 100-Day Aged Ozaki Beef This dish also has a moist texture, with concentrated umami. The depth of the aging aroma and the classic richness of the Bordelaise sauce, combined with the sweet freshness of snap peas, create a beautiful balance without being overly heavy.The dessert, mille-feuille, impresses with the lightness of its delicate pastry layers. The refreshing aroma of orange and the gentle sweetness of vanilla intertwine, allowing for an elegant aftertaste until the end. Even the closing mini desserts were thoughtfully prepared, making the entire course feel like a cohesive story.By the way, the menu is blank before the meal. After finishing, you receive a menu with the names of the dishes, which is a lovely touch.The interior, designed by renowned Hong Kong designer André Fu, is sophisticated. The high-quality decor in soft colors and the view of Marunouchi from the large windows create a luxurious yet relaxed atmosphere, allowing time to flow slowly.The food, ambiance, and service all meet world-class standards. If you want to experience the pinnacle of contemporary French cuisine in Tokyo, this is a must-visit establishment.✨─────────────── MENU DU JOUR 27,830～ Le Brun de Nuville 4,500 *Prices at the time of visit ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/DYYZPBmBxBP/?igsh=MXEwNTZrbzF5Y25iZQ==