Amandier (Amandier) Tokyo

Awards

Tabelog

2024 Bronze

All Tabelog in Tokyo All Tabelog in Japan All Tabelog Bronze in Tokyo All Tabelog Bronze in Japan

Ratings from the web

Tabelog

3.94

Cuisine

French, Innovative cuisine

• 2023

Dinner at Tokyo Japan

on 10 Apr 2023

by Reisa Jiang

Amandier アマンディエ 1st visit — French/Japanese innovative cuisine by Hasegawa Minoru group. A few gimmicky dishes which are expected at this type of restaurant. Overall a pretty decent meal, abalone bamboo shoot risotto was a great idea, veal was very well cooked. Good service, wine list was not super interesting. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty... More

Amandier アマンディエ 1st visit — French/Japanese innovative cuisine by Hasegawa Minoru group. A few gimmicky dishes which are expected at this type of restaurant. Overall a pretty decent meal, abalone bamboo shoot risotto was a great idea, veal was very well cooked. Good service, wine list was not super interesting. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #amandier #tokyo #japan #frenchcuisine #japanesefood #アマンディエ #東京 #日本 #日本料理 #フランス料理 Less

8 / 10

Dinner at Amandier アマンディエ

on 02 Mar 2023

by Gerhard Huber

Fairly new French-Japanese Fusion restaurant delivering some stunning dishes.
The cold Hot-Pot (!) is a super creative application of innovation which actually works (unlike some others). The same taste in the mouth without the heat, pure genius.
A signature, the Cote de Veau Katsu, breaded veal in a Comte sauce, delicious.
The main, a deer from Hokkaido in pepper sauce. I recently became a convert to Hokkaido deer. They are farmed there and thus killed without creating any stress to the animal,... More

Fairly new French-Japanese Fusion restaurant delivering some stunning dishes.
The cold Hot-Pot (!) is a super creative application of innovation which actually works (unlike some others). The same taste in the mouth without the heat, pure genius.
A signature, the Cote de Veau Katsu, breaded veal in a Comte sauce, delicious.
The main, a deer from Hokkaido in pepper sauce. I recently became a convert to Hokkaido deer. They are farmed there and thus killed without creating any stress to the animal, the Ikejime equivalent for land animals. So soft and tasty with a slight hind of savage. Excellent.
A perfect front-office delivers competent and friendly service. Go for the cheese trolley and be patient for the Patisseriere to come and entertain you with her creations which are wonderful without loading you at the end of the meal with sugar. Less