Gastronomy Joel Robuchon (ガストロノミー ジョエル・ロブション) Tokyo

I often see various posts about Gastronomy Joel Robuchon in Ebisu on social media, and I’ve always dreamed of going there for my birthday. Finally, my wish came true! I made the reservation exactly two months in advance, starting at midnight. After some careful planning, I successfully secured a spot and was overjoyed. (I managed to book it for my birthday, just for me!) Dinner was out of my budget, and the lunch course is only available on weekends, so I planned to go on a holiday. I did a lot of research beforehand, as I heard the menu changes with the seasons, which made me a bit anxious. I was worried because the extra charges were only listed for the male options on the menu. I thought about how much it might cost if I ordered without thinking! However, since I made the reservation, both options had the extra charges listed. The interior made me feel like a princess, creating a dreamy atmosphere. I had heard about the course plus the bread wagon and dessert wagon, so I arrived with a big appetite. However, there was so much food! I was really looking forward to the mashed potatoes, and when I mentioned it, they asked if I wanted a larger portion. But I was already full from the bread, which I had eaten too much of by that point. Still, there’s always room for dessert! For lunch, the least expensive course is definitely the best choice! The only difference is that the main dish and appetizers increase in number, so if you want to enjoy the bread and desserts, I highly recommend going for the cheapest course! It’s not cheap, but it’s worth it. I also got to take many beautiful photos, creating wonderful memories! I had a fantastic time in this dreamlike space! Less

I was able to register my visit here, which is exciting. Since I’m moving in with my boyfriend, I wanted to express my gratitude to my mother, who raised me, and to my family, with whom I’ve lived, by treating them to dinner.The food speaks for itself, but the service was truly exceptional. The staff was very friendly and attentive, making us feel welcome, especially since we were there for such a special occasion. We might have been unusual guests compared to their regulars, but I’m really glad we came. I’m motivated to work hard again.It’s a blessing to be able to eat delicious food until I’m completely full. It was a great meal. Thank you for a wonderful experience!By the way, my decision to visit Robuchon was inspired by having heard about it during my university days and reading the book "BUTTER." I thought, if it’s that amazing, I’d love to visit someday.I’m just really glad I could come. I hope to return one day and will keep working hard! Less

I finally fulfilled my dream of dining at the renowned French restaurant, Gastronomy Joel Robuchon, with my close friends from middle and high school! It was an overwhelming experience to create lifelong memories together.We excitedly planned our visit, and at exactly midnight, the four of us logged on to secure our reservation, triumphing in the fierce competition that took place two months prior.We gathered early, filled with anticipation, and before we knew it, we had spent five hours at the restaurant! (The shock of eating for five continuous hours!)The dining area, adorned in champagne gold, exudes warmth and an overwhelming sense of luxury.I was particularly impressed by the warm hospitality of the staff. Sensing our mix of nervousness and excitement, they kindly offered to take our photos multiple times, allowing us to capture many memorable moments.The number of staff on the floor was impressive, and they quickly noticed when something was dropped, providing immediate assistance. Their high level of hospitality truly moved me.We enjoyed the Dégustation Course, *** Menu Dégustation *** JPY 58,000.I had a slight worry, thinking, "What if I don’t understand the appeal?" But from the very first bite, all my concerns vanished.The flavors were so distinct that even a novice could appreciate them, showcasing a series of innovative dishes with exquisite seasoning.The amuse-bouche, a gofrett, was an off-menu item. Its crispy texture and the delicate aroma of shrimp made for a perfect start.The most memorable dish was the Caviar Imperial. Finally, the rumored specialty arrived—"This is what Robuchon is known for!" For those with a fear of clusters, it might be a bit overwhelming, but the generous serving of caviar, combined with the deep flavors of seafood and the rich aroma of spices, created an unforgettable taste experience.The avocado and tomato tart featured an ultra-thin crust that was incredibly crispy.I tried ingredients I had never had before: the black chicken egg was adorably small and creamy, while the frog legs were surrounded by a crispy coating and were surprisingly delicious without any strong aftertaste.The seafood dishes included mussels, surf clams, and spiny lobster, allowing us to enjoy a variety of flavors rather than just one fish dish. I was particularly amazed by the delicious sauce accompanying the spiny lobster.The impressive wagon service included bread, cheese, and two types of desserts. The dessert cart alone featured two varieties! With cakes, macarons, chocolates, and ice cream, I found myself overwhelmed by choices and regretted taking too much from the first cart. Balancing my appetite was the most challenging part!I thought, "Has it been about two hours?" but when I checked the time, I was shocked to find that five hours had passed! I was truly astonished that we had been eating for five hours straight.At the end, we received lovely souvenirs, and the total bill for four, including drinks, exceeded JPY 300,000. While we’ll be on a luxury ban for a while (laughs), it was an experience worth every yen, filled with value and emotion.We vowed, "Let’s save JPY 1,000 each month and definitely come back together in ten years!" as we left the restaurant.As expected, it was the best French dining experience in Japan. I wholeheartedly recommend it as the ultimate grand maison. Less

I truly felt that French cuisine in Japan is quite challenging this time as well. Robuchon is considered the pinnacle of Japanese French dining, and it's notoriously difficult to get a reservation. The atmosphere was nice, and I went there to celebrate my girlfriend's special occasion, but the taste and service did not match the high prices at all. It was disappointing enough that I found myself wishing I could have French food in France instead.The presentation and appearance lacked a sense of specialness, resembling the quality you could find at much cheaper places.The second floor of Robuchon in Ebisu focuses entirely on ambiance, so I didn't have high expectations for the taste, but even then, I was still disappointed, which says a lot.To be frank, it wasn't delicious.I believe many people are already aware of this, so I won't dwell on it, but the real issue is that the presentation and service were also lacking.Given the beautiful decor and exterior that evoke the charm of Paris, I wish they would put in a bit more effort into the taste, service, and presentation.Ordinary Japanese people visit the esteemed Chateau Robuchon and wonder if this is what France and Paris are like. Please don't lower the image of French cuisine any further. Thank you. Less

As a once-in-a-lifetime experience, I participated in the midnight click war two months ago and finally made my visit after about a month.Despite telling myself not to eat, the bread cart was so tempting that I ended up ordering, and as expected, I found myself in a bit of a food fight towards the end.This place stands apart from the modern French cuisine that features trendy and quirky ingredient combinations, offering classic French dishes with delicate flavors.The highlight was definitely the main dish, the French veal.It was tender, juicy, and perfectly cooked!It seems like it will be difficult to return unless I put in more effort, but it was truly a wonderful memory.✨ Less

It was truly the best dinner ever.First of all, I heard that making a reservation is quite difficult, but I managed to secure one right at midnight!I was really looking forward to it until the day of the dinner, and I made sure to prepare my appetite!I chose the Degustation Course along with the Pairing Course.The first amuse-bouche was crispy on the outside and creamy on the inside. It was amazing. The famous caviar was incredibly delicious, bursting with the flavor of crab.It paired perfectly with the wine they provided. If you dine here, I highly recommend opting for the Pairing Course! I could go on and on about each dish, but everything was delicious all the way to the last dessert!However, by the end, I was so full that I felt like I was really pushing myself!They also prepared a birthday plate for us. The cake on the plate could be taken home, allowing me to savor the experience even the next day. I want to expand my stomach and come back again so I can enjoy it all over again! Less

I had the pleasure of visiting Gastronomy Joel Robuchon, a renowned three-star French restaurant that represents the pinnacle of culinary excellence. Located within Ebisu Garden Place, this restaurant is a striking landmark, often referred to as a castle, situated on the second floor. On the first floor, there is a casual French restaurant with a purple theme, which, despite its casual nature, still offers a lavish atmosphere. The second floor, however, is where the true splendor lies, adorned in gold and black, embodying words like majestic, beautiful, and luxurious with its stunning decor.While most reviews on Tabelog focus on the food, I would like to share my experience beyond just the cuisine.The restaurant opens at 6 PM, but I arrived a bit early and checked in. After arranging my belongings, I was escorted to the waiting area and bar on the second floor. The waiting area was spacious and luxurious, offering a level of comfort that would likely accommodate more than double the number of seats found in a typical café. This is what truly defines a three-star experience. Once seated, I noticed that the number of service staff seemed to exceed the number of guests, each assigned specific roles for serving, wine, and clearing tables. I was presented with the wine list, which was more akin to a hefty tome than a typical menu, both in volume and thickness. It was impressive. The French wines were listed in French, so for those unfamiliar, consulting the sommelier is part of the enjoyment at a three-star grand maison.When asked for my first drink, I perused the wine list. The lowest-priced bottle appeared to start at around JPY 18,000. For my toast, I chose the Champagne Andre Clouet Silver Brut Nature. I was pleasantly affirmed in my choice, which made me feel good. Later, around the time of the second appetizer, I requested a red wine bottle and was provided with the list again. I appreciated the thoughtful service of having a side table prepared for me to view the list while dining. I selected the Joseph Drouhin Gevrey-Chambertin 1999, and once again, I was told it was a wonderful choice, which brought me joy. The wine was indeed superbly aged, with remarkable aroma and fruitiness. I learned that it was sourced a few years before prices increased, making it a good vintage, yet still relatively affordable on Robuchon’s list.Every flower placed around the restaurant was fresh, the crystal lighting on the tables was Baccarat, and the cutlery was beautifully polished Christofle. Every single detail was of the highest quality, contributing to an elegant and luxurious social atmosphere. This foundation is what prevents the place from appearing cheap and allows it to shine as a refined venue.As I left, the waiter was waiting by the elevator with a gift in hand. Throughout my departure, I was accompanied by staff, ensuring that I left with a sense of satisfaction from the exceptional service and cuisine. This experience stands out as one of the best in my dining history. I now have a goal to return to this restaurant, motivating me to work hard. It was a great meal! Less

I made a lunch reservation to celebrate my mother's birthday at home. At first, I hesitated due to the price, but I decided to splurge for this once-in-a-lifetime occasion. We opted for the lunch-exclusive prefix course. Nestled deep within Ebisu Garden Place, the restaurant resembles a castle at first glance, and it didn’t look like a restaurant at all, but it certainly gave me a sense of excitement about experiencing the pinnacle of French cuisine. From the warm welcome to the detailed explanations of the dishes, the service was elegant and cheerful. I was amazed to experience the professional technique of "noticing that the cutlery had changed without realizing it." As for the dishes, I’ll leave that to what others have written, but each one was delicious, and I felt truly honored to enjoy authentic, classic French cuisine. We also enjoyed wine and a birthday cake, making it a memorable experience for the whole family, and I was extremely satisfied. The price ended up being about 1.9 times what I expected when I made the reservation, but it was such a wonderful time that I could see myself coming back for a second visit. Thank you very much! Less

I visited the reservation-only Gastronomy Joel Robuchon. From the very first amuse-bouche, the flavors were absolutely stunning. The caviar, which I had dreamed of trying, surprisingly had a light taste that paired perfectly with the bread. The salmon dish had an excellent combination of cream cheese and wasabi. The meat was incredibly tender and complemented the red wine beautifully. Since it’s Robuchon, a glass of wine was quite pricey at JPY 7000, haha. Two dessert carts came around. I was too full, but I managed to enjoy the chocolate, macarons, and cassis sorbet. Everything was delicious! Less

I was able to make a lunch reservation at Gastronomy Joel Robuchon in Ebisu two months ago, and I finally got to visit.The exterior is stunning, but once inside, I was overwhelmed by the luxurious and opulent decor, highlighted by a large, sparkling chandelier. In a word, it’s the pinnacle of French cuisine in Japan, offering a truly unforgettable dining experience.I chose a course that allowed me to select one dish each from the appetizers, main course, and dessert, along with an amuse-bouche and a specialty.First, the specialty, Caviar Impérial, was so artistically presented that I felt reluctant to disturb it. The luxurious caviar, smooth cauliflower cream, and crab meat created a remarkably refined flavor.The standout dish for me was the main course, the roasted lamb, which was undoubtedly the best lamb I’ve ever tasted. The meat was tender and finely textured, with no unpleasant gamey taste at all. The sauce, rich in the essence of the ingredients, was fantastic, and even the accompanying green pea tart was perfect and delicious.For the appetizer, I chose the ravioli, which was paired with a rich green asparagus soup and refreshing herbs and ricotta cheese. This combination was also excellent and very tasty.I wanted to try more from the bread cart, but I limited myself to two pieces to save room for the dessert cart, which was coming up next.The dessert cart featured one cake cart and one for mignardises, totaling two carts. They were incredibly cute and vibrant, truly impressive. By the end, I was completely stuffed.Although the course had a limited number of dishes, I felt that if there were any more, I might not have been able to finish everything.Every item, from the amuse-bouche to the dishes, bread, desserts, and sweets, was of exceptionally high quality and delicious. The whole cake plate was so adorable that I would love to visit again for a special occasion.It was a great meal! ♡ Less

Each dish shone like a star, creating a continuous sense of wonder from start to finish.One standout was the risotto made with Hokkaido sea urchin and Okinawan sea grapes. It was a luxurious plate that took me on a journey from the north to the south of Japan, with its rich, creamy flavors complemented by delightful textures and aromas.The thick sole fish was paired with Robuchon’s homemade pickled plum and beautifully crafted cucumber, adding a refreshing summer accent.For the main course, the beef fillet, foie gras, and truffle created a blissful marriage of flavors. The beef fillet was astonishingly delicate and tender, while the foie gras was rich yet light, and the sauce harmoniously layered on top.From dessert to the cheese cart, it was a dreamlike and blissful experience.Today, we enjoyed Burgundy "Chambolle-Musigny" and Bordeaux "Château Montrose." Less

A Dreamy Experience and the Aesthetics of Each DishThe three Michelin-starred French restaurant, "Joel Robuchon," has been a place I’ve longed to visit since my teenage years, captivated by its stunning presence.The space is overwhelmingly glamorous and elegant, with striking gold and black decor. From the moment you step inside, you feel as if you've stumbled into a noble party, enveloped in a thrilling atmosphere.Amidst this excitement, exquisite dishes are served one by one with great care.◯ Cherry Gazpacho with Ricotta CheeseFirst, American cherries and pistachios are beautifully arranged on the plate with herbs, and then a drizzle of gazpacho and flash-frozen ricotta cheese is added right before serving.The gazpacho, with its concentrated sweetness, pairs perfectly with the fruity flavor of the American cherries. The texture of the pistachios adds a delightful crunch, harmonizing the flavors of each ingredient.◯ Caviar and Lobster Jelly with Smooth Cauliflower CreamWhen you think of "Joel Robuchon," this dish likely comes to mind. It features a presentation style passed down from the original chef.From above, the evenly arranged dots create a beautiful pattern, reminding me that I am finally in the place I have admired for so long.As I scoop it up with a small spoon, the first sensation is its smooth texture. Following that, the rich flavors of lobster and caviar unfold.Though served in small portions, the depth of flavor is remarkable, lingering in the nose even after swallowing.◯ Hanasaki Crab from Nemuro, Hokkaido, and Tomato Mille-FeuilleThis dish is not only visually stunning but has been a summer specialty since the restaurant's founding in 1981.With a glossy, jelly-like texture, it feels as if you are enjoying a whole tomato in every bite.Layers of Hanasaki crab, apple, and avocado create a moist texture, each ingredient enhancing the others’ freshness.The sweet aroma of the tomato wafts up first, followed by the gradually unfolding umami of the crab.From the moment it enters your mouth to the lingering aftertaste, the layers of flavor are meticulously crafted, leaving you in awe.◯ Scallop and Caviar Ravioli with a Light Champagne SauceThis dish features scallops shaped like ravioli, with caviar tucked inside.The scallops appear incredibly tender, with the delicate texture allowing the caviar to be seen through.A generous amount of creamy sauce infused with champagne is poured over, topped with more caviar.The rich sweetness of the sauce melds with the saltiness of the caviar, deepening the flavor with each bite of the scallop.◯ Sole Meunière with a Plum-Infused Beurre Noir SauceThe sole is cut and served right in front of you.Even before it is filleted, the thick, fluffy flesh captivates your attention as it is beautifully sliced.Even after being cut, it retains its thickness and firmness, with a bounce that pushes against the skin.The sauce, with its moderate sweetness, is enhanced by the tartness of the plum, elevating the flavor of the sole.The accompanying cucumber pasta is soft and refreshing.◯ Roasted Beef Tenderloin with Foie Gras, "Rossini" StyleThe rounded silhouette and glossy surface are stunning.The mingling of meat juices and sauce creates a slightly reddish hue that whets the appetite.The moment the knife touches it, you feel its tenderness.As you take a bite, the rich umami of the foie gras spreads rapidly, followed by the increasing presence of the beef tenderloin.With each chew, the tender texture and refined flavor of the filet intensify, leaving a rich aroma in your nose.Accompanying this is the signature Pommes Purée (mashed potatoes) from Robuchon, which enhances the main dish with its smooth texture and gentle sweetness, never overshadowing it.Not only is the visual beauty remarkable, but the gradient of flavors that evolve in your mouth is also breathtaking, making it an unforgettable dish.◯ A Golden Caramel resembling a Canelé, Encasing a Glass of Rum and Pineapple CompoteFor dessert, this dish resembles a golden canelé.When you crack the hard caramel surface, you reveal a delightful filling of pineapple and sweet cream.The crunchy caramel texture contrasts beautifully with the smooth cream, complemented by the refreshing summer flavor of pineapple.This dessert offers not only visual splendor but also a unique experience of contrasting textures and flavors.The bread served from the start is delicious and varied, with the option to request refills as many times as you like, making the selection process enjoyable.After choosing, the bread is warmed, allowing you to enjoy it as if it were freshly baked.I boldly requested all varieties from the cheese cart, which included some quite unique and strong-flavored options, allowing me to savor them one by one.Additionally, the cart featured an array of cakes, baked goods, chocolates, cookies, and tarts.As I gazed at the beautiful desserts lined up before me, I found myself wanting to try them all, and despite being full, I ended up ordering more than I intended.Not only is the visual beauty captivating, but the harmony of ingredients, the balance of flavors, and the evolving aromas and aftertastes are all meticulously calculated.Each dish has a strong presence, making every course feel like a star, and time flew by in an instant.And supporting all of this is the exquisite atmosphere and attentive service.In a place I have long admired, I was able to savor a dreamlike experience that was indescribably luxurious and blissful. 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I visited the famous Joel Robuchon restaurant. Reservations are required two months in advance, and it’s nearly impossible to secure one without effort. I logged on right at noon and finally managed to book a table.From the moment I stepped inside, the atmosphere was delightful. The staff guided me to my seat.First, they explained the course, and we toasted with champagne. Perhaps it was the mood, but it tasted exceptionally good.Now, for the first dish: Cherry Gazpacho. I was familiar with carpaccio, but this was a cold soup. Topped with ricotta cheese, it added depth to the flavor.The second dish was Caviar and Lobster Jelly. It had a unique design that only Robuchon could pull off. The cauliflower mousse on top was incredibly smooth and delicious.Next, the bread cart arrived. I was told I could choose as much as I wanted, but I decided to be cautious and only selected the Bacon Épi, fearing I wouldn’t have room for more later.The third dish was Crab and Tomato Mille-Feuille. It was beautifully presented, and the flavors of crab and tomato harmonized perfectly.The fourth dish featured Scallop Ravioli. Instead of making the ravioli look like scallops, they made scallops resemble ravioli. In essence, it was a luxurious dish packed with scallops, each one delicately paired with caviar. The sauce was delightful, and I wiped my plate clean with bread.The fifth dish was Sole Meunière. They cut and served a magnificent sole right in front of me. The fish was incredibly delicious, and the cooking temperature and sauce were exquisite.The sixth dish was Roast Beef. It was a Rossini-style dish, but instead of having the foie gras on top, it was perfectly attached to the side. They cooked it at a low temperature to achieve this. The beef was among the best I’ve ever had—so tender and fluffy.For dessert, we started with a sugar sculpture resembling a canelé, filled with ice cream.Then, two dessert carts appeared. Although I was full, I couldn’t resist and managed to try the ice cream, fruit salad, and chocolate.As expected from a top-tier restaurant with a Michelin star, both the taste and atmosphere were exceptional. At JPY 100,000, it was quite a price, but I felt it was worth the experience. Less

－－－－Ordered Menu－－－◎Prefix Course JPY 33,000【Amuse】Langoustine Gaufrette【Specialty】Caviar Imperial Robuchon Style【Two Appetizers】Smoked Salmon Frivolité with Wasabi CreamRavioli stuffed with Ricotta Cheese served with "JET FARM" Green Asparagus Velouté【One Main + Specialty】Lamb Chop with Petit Pois and Pearl Onion RagoutPotato Purée【One Dessert】Setouchi Lemon Soufflé with Fromage Blanc Glass【Four Wagons】Bread WagonCheese WagonDessert WagonCoffee and Mignardises Wagon【Drinks】Non-Alcoholic Sparkling JPY 3,000Alan Milla (Grape Juice) Bottle JPY 2,800Mineral Water Bottle JPY 1,600【Anniversary Cake】Mango Mousse Cake JPY 8,000【Souvenir】Brioche Passion Ananas*Tax Included*Service Charge 12%－－－－－－－－－－－－－－－I visited the French restaurant "Gastronomy Joel Robuchon" located a short walk from Ebisu Station. I finally made it here.【Dishes】・Langoustine Gaufrette ▶︎Crispy bread filled with fragrant shrimp, incredibly delicious. The rich sea urchin sauce paired perfectly with the shrimp's firm texture.・Caviar Imperial Robuchon Style ▶︎This is a specialty that many people look forward to. The jelly made from crustaceans has a slightly spicy impression, and the cauliflower cream with crab salad is lavishly topped with caviar. It was delicious, beautifully balanced, and enjoyable both visually and in taste.・Smoked Salmon Frivolité with Wasabi Cream ▶︎Thinly sliced smoked salmon wraps around a mousse-like filling, and it’s best enjoyed with plenty of wasabi cream. The refreshing aroma of wasabi and the smoky flavor matched softly in my mouth, making it delicious.・Ravioli stuffed with Ricotta Cheese served with "JET FARM" Green Asparagus Velouté ▶︎The ravioli filled with ricotta cheese and mint offered a refreshing burst of flavor. The green asparagus velouté was smooth yet rich, enveloping the mint's freshness. It has a strong character, so preferences may vary.・Lamb Chop with Petit Pois and Pearl Onion Ragout ▶︎The roasted French lamb was incredibly tender and delicious. Enjoy it with plenty of the concentrated lamb jus. The accompanying green pea ragout was generously filled in a crispy tart shell, making it delightful both on its own and with the meat.・Potato Purée ▶︎Served at the same time as the main dish. This dish embodies the culinary philosophy of maximizing the quality of the ingredients, resulting in a rich and smooth purée made from simple ingredients: potatoes, butter, and milk. It was delicious!・Setouchi Lemon Soufflé with Fromage Blanc Glass ▶︎I wanted a lighter dessert since I was full, so I ordered this. The lemon soufflé had a direct sweet and sour lemon flavor, and its fluffy texture spread the lemon flavor even more in my mouth. The Fromage Blanc was also very lemony. Its cold and smooth texture paired beautifully with the warm soufflé. It’s quite tangy, so those seeking sweetness might prefer something else.・Bread Wagon ▶︎There were 12 varieties when I visited. You can have refills, so be careful not to overindulge from the start. I personally recommend the white salt bread! Enjoy it with the butter provided.・Cheese Wagon ▶︎There were 12 varieties when I visited. I asked for six types to be selected for me, just enough to finish. The simple Comté and Camembert were surprisingly easy to eat and delicious. Be cautious of the salt content.・Dessert Wagon ▶︎The quality here was astonishing—can I really choose anything? With options like mille-feuille, tarts, and gelato, I was close to my limit but ordered tarts, avoiding chocolate due to my fullness. The rich cream-filled mille-feuille and fruit tart were particularly outstanding. Delicious.・Coffee and Mignardises Wagon Each dessert was bite-sized. I couldn’t choose, but I focused on the cute-looking baked goods. Each dessert crafted by the pastry chefs was not only visually appealing but also tasted exceptional.I initially thought there weren’t many menu items, but the variety from the wagons left me quite full. Simply put, everything was delicious.This time, I was celebrating a birthday, and they prepared a cake for us. I took it home and it was quite delicious. I was also happy they took a photo for us!【Interior and Atmosphere】 There were table seats available. The interior had a luxurious feel, and I understand why there’s a dress code. I think men can simply wear a suit. The service was very polite and humorous, creating a surprisingly casual atmosphere that allowed me to enjoy my meal without too much tension. Since it was a holiday lunch, there were many young customers, which might have influenced the vibe. If you want a more formal atmosphere, I think the evening would be better for ambiance and clientele.【Summary】 Everything was delicious. I have no doubt about it.If you’re interested, please consider this as a reference! Less

A Michelin 3-star French restaurant. Since reservations could only be made for two or more, I invited another person to join me. As expected from a 3-star luxury restaurant, the service was exceptional. You could really feel the attention to detail in the taste, texture, and presentation of the dishes. I had the impression that high-end French cuisine doesn't usually fill you up, but here I was surprisingly satisfied. It was such an impressive experience that I wondered if there could be any better French dining in Japan. If you have the chance to go, I highly recommend this restaurant! Less

I have long dreamed of dining at Gastronomy Joel Robuchon, Japan's premier French restaurant, and finally had the chance to go for my 63rd birthday.The experience was truly exceptional, surpassing all expectations. The dishes were relatively light yet deeply flavorful, and the 14 courses, along with three types of cheese and a dessert cart, were perfectly designed to delight the palate.The service was also top-notch. The table setting and all the decor were exquisite.Of course, great wine and wonderful company are essential. We enjoyed Taittinger Champagne, a white from Pouilly-Montrachet, and a fantastic red, Chambolle-Musigny by the glass.It was the best birthday celebration ever. I sincerely thank my companions and the entire team at Robuchon. Less

One of the items on my "bucket list" was to dine on the specialties at Joel Robuchon. Making a reservation was quite a challenge. My partner tried to book online every night at midnight, and we finally managed to secure a spot on a weekday, so I took a day off work to go.We reserved the JPY 38,000 prefix course. In addition to the selectable dishes, the specialty "Caviar Imperial Robuchon Style" was included.Excitedly, we arrived at the stunning white castle towering over Ebisu Garden Place. They took our photo at the entrance, and upon entering the second-floor hall, we were greeted by a magnificent chandelier, making us feel like we were in a three-star restaurant in Paris.The waitstaff were well-organized, with clear divisions between those bringing dishes from the kitchen and those serving customers. The wagon service included bread, cheese, desserts, and petit fours, happening four times, which was even more enjoyable for me than a Disney parade!As for the food, it combined classical French cuisine with subtle elements of Japanese and modern influences. While the quality was high, I believe there are other restaurants that offer similar levels of cuisine.However, the specialty was not just visually stunning; the flavors of the shrimp broth, crab essence, and the quality of the caviar were truly impressive.Regarding the wine, there was no menu for glass wines. As soon as we were seated, a nearby sommelier approached us and asked, "Would you like champagne for a toast?" without mentioning the brand or price. When I replied, "Yes, please," I was surprised to see the label after it was poured—it was a bottle of Taittinger Prestige Vintage Champagne! (Comte de Champagne) I immediately realized it was expensive, so I was on high alert.As expected, it was incredibly delicious, and I wanted to drink it all! They served wines of a level that you rarely find by the glass, but you have to ask for the price to find out. (By the way, when I checked the receipt later, the champagne was JPY 9,000 per glass.)If you follow their wine recommendations, the bill can add up quickly, but it’s rare to find a place that serves such high-quality wines by the glass, so the wine was absolutely fantastic.Everything here—atmosphere, service, food, and wine—was top-notch, so when you come here, you have to enjoy it without worrying about the cost. I’m glad I was able to experience this in my lifetime. It became a cherished memory. Less

This restaurant is truly a pinnacle of French cuisine, deserving to be called a work of art. The signature dish, "Caviar Imperial," features beautifully arranged cauliflower cream and a rich shellfish jelly, topped with a generous serving of caviar that creates a perfect harmony, delivering a blissful taste with every bite. Additionally, the vibrant green soup adorned with gold leaf and delicate herbs showcases the rich sweetness and umami of the ingredients, making it an exquisite dish. In this refined and elegant setting, you can fully enjoy the essence of French cuisine for both your eyes and palate, making it a highly recommended spot for a special dinner. Personally, I realized that I prefer the precisely defined portions and menu of a course over the wagon service. Less

I visited Robuchon after a long time. Since I arrived a bit early, I enjoyed a drink at the waiting bar.Tonight, I indulged in the 《Menu Spécialité》 with wine pairing.It started with caviar from the Sologne region of France, followed by spring vegetables, sea urchin with dark roasted coffee, then came the surf clam, lobster with morel mushrooms, and finally, lamb wrapped in herbs.Each dish brought surprises and lingering flavors, as time flowed slowly with the wine.To finish, I enjoyed a golden, shimmering canelé-style dessert and cheese, along with coffee and mignardises.As I celebrate another year of life, I am grateful to have experienced such beautiful cuisine in this place once again.Dining alone allowed me to savor a quiet and luxurious moment.️ Menu Spécialité JPY 68,000 Pairing JPY 40,000️*** Menu Spécialité ***Caviar from Sologne, Joel Robuchon style***Two types of asparagus and spring vegetable primordials***Harmony of sea urchin and Kenyan dark roasted coffee***Surf clam with lemongrass and artichoke marinieres***Lobster and morel mushroom fricassée stuffed in a tambal, Château-Chalon style***Roasted French lamb wrapped in herbs, served with glazed bamboo shoots and sansho leaves***Golden caramel resembling a canelé, encasing rum and pineapple compote***Coffee and mignardises Less

I finally had the chance to visit the Château restaurant at Ebisu Garden Place, and it was a luxurious experience. The signature dish, caviar, was exquisite, and the duck infused with linden blossom aroma was a blissful delight, even though it took an hour to prepare. The wagon service offered bread, main dishes, desserts after the main course, and tea sweets. While I was thrilled with the variety, the bread was so delicious that I ended up eating quite a bit, leaving me with an overwhelming sense of fullness. Unfortunately, I had to be selective with the desserts and tea sweets. Additionally, the timing was a bit off, leading to considerable waiting periods, so I think it might be better to reduce the wagon service. Although there was a lively group of customers nearby, which prevented a completely elegant atmosphere, I was able to enjoy the intricate dishes and wine at a leisurely pace. Overall, it was a wonderful experience. Less

This is a restaurant I had always wanted to visit at least once in my life.I made a reservation to celebrate my girlfriend's birthday!Unfortunately, it was raining, but I enjoyed the beautiful exterior of the building first.Once inside, an even more wonderful space unfolded before us!We were seated on the second floor.Everything was incredibly smooth and elegant, yet there was no stiffness at all.We were explained the course menu and chose our dishes.At this point, I didn’t mind any additional costs!I selected my favorite ingredients and dishes!I’ll skip the details of each dish, but from start to finish, including dessert, everything was flawless.The attentive service, the timing of the dishes, and the quality of the food were all top-notch!Moreover, the staff's approach was perfectly relaxed, creating a wonderful atmosphere that didn’t make us feel tense at all!I truly realized how important it is to enjoy a meal in a cheerful environment!To put it mildly, it was the best experience ever!!I would love to visit this restaurant again if I have the chance!It was a great meal! Less

The B Course at JPY 33,000.The portion sizes were not as large as I had imagined. Many reviews mention feeling full, but I suspect that those who overindulge at the wagon might be the reason. If you manage your selections from the wagon, the overall amount for the course is just right.The desserts and cheese wagon are, of course, delicious, but I think it’s better to focus on the main dishes, which are naturally more exquisite.☆ Caviar Imperial A specialty dish with shrimp, caviar, and cauliflower.Bread Wagon I particularly loved the salt bread.☆ Smoked Salmon with Wasabi The wasabi sauce is delightful.Green Asparagus and Ravioli A very vibrant green sauce with a strong presence.Lamb Chops with Mashed Potatoes The mashed potatoes are a perfect 1:1 ratio of potato to butter, creamy and delicious.Cheese WagonCheesecakeDessert Wagon x2 The raspberry sorbet was especially good.It was a great meal.However, I experienced some aggressive remarks from one of the service staff (possibly French?), and the response was unacceptable. The other Japanese staff members were truly wonderful, making it all the more disappointing. Less

We visited for a special occasion. The food, atmosphere, and service all felt extraordinary, truly reflecting the three-star experience.The highlight was undoubtedly the Caviar Imperial, which left me in awe with its delicate seasoning.The amuse-bouche was also incredibly delicious. The choice of appetizers and the main dish of lamb were tender, and I was completely satisfied with the desserts as well.What makes this restaurant unique is the bread cart, cheese cart, and dessert cart. The joy of selecting what you like is delightful, and the dessert cart came around twice, keeping the excitement alive until the end. I ended up indulging a bit too much and left feeling quite full.The wine was recommended by the sommelier to pair perfectly with the dishes.Lastly, the anniversary plate prepared for us was adorable, making our special day even more memorable. This is a place I would love to visit again on another special occasion. Less

For her birthday celebration, we chose the JPY 33,000 prefix course.The total bill for two came to JPY 117,151, and we enjoyed five glasses of wine together.【Overall Review】- This was my first dining experience at a three-star restaurant, and I did quite a bit of research beforehand, but it exceeded my expectations in a good way. Every dish was delicious and surprising, making me truly understand the difference in quality at a three-star establishment. The service was incredibly attentive, allowing us to have a pleasant time. We ended up staying for about four hours, although the last hour was just me unable to move from being too full.- I was concerned about the wine prices, so I called ahead to request "reasonable options." This made it easier to trust the recommendations without worrying about the bill. The champagne was around JPY 9,000 per glass, and the wine started from JPY 5,000, which was reflected in the final bill.- Although the total was about JPY 120,000, I felt it was justified considering the quality of the food and service. If you are purely after the food and drinks, it might feel a bit pricey, but if you're looking for a special experience, I believe it offers value for the price. My girlfriend really enjoyed it, which was great.【Details】We arrived about 20 minutes early, and the entrance door opened.We checked in and waited at the bar counter on the second floor.We entered the dining room right on time, and I was amazed by the luxurious decor.⚪︎ Aperitif: Champagne (Taittinger Brut Réserve, JPY 8,500 excluding tax)- The price of one glass is equivalent to a whole bottle. If you're on a budget, it's better to skip the champagne.⚪︎ Mineral Water: Shizen (JPY 1,600 excluding tax)⚪︎ Sea Urchin and Shrimp Gaufrette⚪︎ Caviar Imperial⚪︎ Bread Cart- The croissants were particularly delicious. I held back on the bread since I wanted to save room for more mashed potatoes and dessert.⚪︎ Lobster and Root Vegetables with Honey Vinaigrette- The lobster meat was wrapped in daikon. The slightly sweet sauce was also delightful.⚪︎ Fried Frog Legs with Parsley and Garlic Coulis- There was no gamey taste at all. They were served hot, and the buttery aroma of the sauce was strong and delicious.⚪︎ French Squab Breast and Cabbage Wrap with Caramelized Quail and Herb Salad- This was my personal favorite. It had an intense umami flavor and paired wonderfully with the mashed potatoes. I also enjoyed the sweet preparation of the quail (caramelized).- Knowing Robuchon's joke ("The three stars were thanks to the mashed potatoes and herb salad"), I wanted to try the herb salad. The vinaigrette paired well with the herbs.⚪︎ Red Wine: Domaine de la Janasse (JPY 5,000 excluding tax)- They suggested a wine that complemented the main dish.⚪︎ Mashed PotatoesI ordered a refill and received a whole plate.⚪︎ Cheese Cart⚪︎ Sauternes: Château Guiraud 2009 (JPY 4,500)- They suggested a wine that paired well with the cheese.⚪︎ Strawberry Mousse and Champagne Granita with Yogurt Chantilly and Meringue Accents- The popping sound was quite amusing.⚪︎ Dessert Cart x2- I particularly liked the vanilla ice cream with plenty of vanilla beans, so I had two scoops.⚪︎ Fresh Herbal Tea (+JPY 2,500).- I heard they will resume the herb cart in May 2026. You can choose herbs from the cart to make your own herbal tea. My girlfriend chose a regular herbal tea (chamomile). Less

I finally had the chance to visit one of the famous restaurants that is a must for anyone on a culinary tour.The pairing of wines and dishes was truly exceptional.The service was particularly outstanding.I had the impression that it would be a high-end place, but the staff were very friendly and approachable, making for a truly enjoyable experience.The bread cart, cheese cart, and dessert cart offered a generous amount... It’s wise to heed the advice of those who came before.I believe it’s better to adjust your portions while keeping an eye on what you want to eat next! Less

After visiting over 15 high-end French restaurants, the day finally arrived for me to dine at Joel Robuchon. This was my third Michelin three-star experience. The exterior of the building is impressive, but the interior, adorned in black and champagne gold, is truly luxurious—a fitting stage for a grand maison.The dishes were intricate and delicious, with impressive presentations that matched the opulence of the setting.The standout dish for me was the surf clam with beurre blanc sauce, cooked to perfection. The signature dish of crab and caviar in the Joel Robuchon style made a strong initial impression, but the flavor was within my expectations. I think once was enough for that.I was very satisfied with the portion sizes. This was the fullest I’ve ever felt after a meal at any restaurant. Each dish was generously portioned, and with the variety of breads available, I found myself completely full before dessert. The dessert selection was also quite extensive, so it’s wise to save some room.I enjoyed a lovely botrytis wine with the cheese course. It seems that this restaurant can offer high-quality wines that are typically not served by the glass at regular establishments. This is one of the perks of dining at a grand maison.The service was more casual than I expected, but it was attentive and aimed at easing any tension. While the staff was friendly, they also kept track of the time, asking if I was okay with my departure time when I glanced at my watch, showing they were aware of the guests' situations.This is a place where you can truly savor a sense of specialness. I believe it’s an ideal spot to visit with a loved one on a special occasion.Lastly, although it’s unrelated to the meal, I did notice some stains (fading?) on the exterior walls of the building that caught my attention. Less

I had always wanted to visit this place at least once in my life! After multiple attempts to make an online reservation and finally mastering the input form, I was able to secure a lunch reservation. I read in several reviews that if you want to fully enjoy the dessert cart, it's best to choose a smaller course, so I opted for the JPY 28,000 prefix course. Please note that a 12% service charge applies.Since I’m not someone who frequents such establishments, I anticipated that I would be indecisive about the menu, so I decided on my appetizer and main course in advance. Based on reviews, I also chose grape juice for my drink. For the appetizer, I selected Tonato, the main was grilled Wagyu fillet, and for dessert, I went with seasonal citrus fruits.We were served one type of bread at a time, and they brought out warmed bread in two rounds. When I was hesitating for about 10 seconds at the dessert cart, they asked what I would like to do. I chose a few items that caught my eye, but I noticed that other tables were being suggested to try a little bit of everything. I realized later that this was a great approach! I highly recommend this to anyone planning to visit in the future.The total for two people was around JPY 85,000. The food was undoubtedly delicious, and I was completely satisfied with the overall experience! Less

From the moment I entered, I was transported to an extraordinary world where the service, ambiance, and cuisine were all top-notch. I was reminded once again that this is a prestigious restaurant suitable for special occasions or dining with loved ones.On this day, I enjoyed a course meal, and the appetizers were not only beautifully presented but also had an exceptionally high level of flavor. The chilled soup had a smooth texture and delicate umami that left a lasting impression, while the seafood appetizer showcased the quality of the ingredients perfectly.The main meat dish was cooked to perfection, with flavors that expanded with each bite. The pairing with the sauce was outstanding, and I was continuously amazed until the very end.Even the dessert was impeccable, resembling a work of art. The cuisine, along with the hospitality of the staff, was remarkable, allowing me to enjoy a truly pleasant experience. Less

Once a year, I treat myself to my favorite Robuchon.The signature caviar specialty is something that moves me every time I eat it…It's one of the foods I want to try before I die.Every time I visit Robuchon, I get excited about the selection of breads and sweets from the cart.I order a little bit of everything without thinking ahead, and every time I feel like my stomach is about to burst.No matter what I eat, the presentation is always impeccable.In my opinion, Robuchon stands out above the rest. Less

My friend made a reservation for me, and it was my first time at Joel Robuchon.I was a bit anxious about the drink prices, but I found out that champagne was JPY 4000 and glasses of wine started from the JPY 2000 range, which was a relief (though I wasn't recommended the options in the JPY 2000 range).So, I would say drinks are generally around JPY 4000 to JPY 6000.The most impressive part was the bread!There was a dessert cart, and although I didn't try all the varieties, I wish I had focused more on the bread because it was absolutely delicious.For the appetizer, I chose a summer-exclusive dish featuring tuna, but unfortunately, the tuna overshadowed everything else, which was a bit disappointing.(My friend really enjoyed it, so it varies from person to person.)For the main course, I had the lamb, and it was cooked to perfection.As for the caviar dish, it was just okay—nothing too special, as caviar is just caviar.The dessert cart was impressive, especially the second round of Petit Fleurs; it must have been quite a challenge to make them so small and intricate.Personally, I was disappointed that they allowed Instagram photography.Moreover, the surrounding people were clearly visible in the photos, which was a letdown since it was such a lovely space.I wish they would at least prohibit video recordings.One amusing moment was when a roast chicken was served at another table, and the entire restaurant was filled with the smell of a campfire, which made me laugh. Less

This year, dinner at Chateau 3F started at 5:30 PM, followed by a floor show at 7 PM. I always take a taxi to the Westin and love entering the Chateau 1F from the terrace of La Table. After enjoying the blooming flowers in the Westin's garden, I noticed that the flowers at La Table were also beautifully in bloom. If only it were easier to make a reservation, I would love to enjoy lunch there again with Beatrice, but it can't be helped. This dinner began with Robuchon's signature dish, 'Langoustine Gaufrette.' President Imai greeted us, mentioning that this French restaurant has maintained three Michelin stars for 19 consecutive years and that they prepared a 14-course meal for us. Chef Kenichiro Sekiya, who became the executive chef in 2021, moved to France in 2002 to gain experience under Joel Robuchon. At just 26 years old, he was promoted to sous-chef at Robuchon's recommendation. After returning to Japan, he steadily progressed and became the chef at L'Atelier de Joël Robuchon in Roppongi in 2010. In 2023, he received the prestigious title of M.O.F in the culinary field, making history as the first non-French recipient in 99 years! Following Chef Sake's introduction of the course, Sommelier Shimura explained the wines, and we toasted with a Blanc de Blanc made solely from Chardonnay. Following the gaufrette was Caviar Imperial! This luxurious dish featured crab meat and crustacean consomme jelly, presented in a Robuchon can resembling a crab can, topped generously with caviar. The fish course was a smoked salmon frivolité, enjoyed with ikura and gold leaf, accompanied by wasabi cream and a subtly sweet cauliflower mousse. The poached sea bass was served with a sauce verte made from broth extracted from the bones, seasoned with spices and simmered in red wine. The white wine was a 2022 Chassagne-Montrachet Premier Cru—what a luxury! Domaine Christian Bergeret was built in the 8th century, and its terroir dates back 150 million years to the Jurassic period. Indeed, Burgundy white wine is in a class of its own! The dish was elegantly presented with vegetables tied with scallions and adorned with small flowers, showcasing Robuchon's signature delicate touch. The roasted beef fillet topped with foie gras in the Rossini style was paired with a 2016 Château d'Armailhac from the Rothschild family—my favorite wine, bringing me joy! I savored the medium-rare beef with a rich red wine sauce made from the bones. For dessert, we enjoyed a cheesecake with meringue and a harmony of golden kiwi sorbet, concluding with mignardises and coffee. The delicious bread was also a significant highlight of the Robuchon course! Everyone agreed that the bread was delightful, and during the time to request seconds, I chose the bread infused with black olives. My neighbor, Ms. H, couldn't resist either, saying, "Only at Robuchon, with its own bakery!" This was truly a delightful experience! Less

I visited Gastronomy Joel Robuchon. The interior has a classic atmosphere, with a sense of grandeur in both the decor and lighting. There is ample space between the tables, creating a calm environment where you can leisurely enjoy the course meal. The dishes are based on French cuisine, with each plate showcasing thoughtful combinations of ingredients and precise cooking techniques. The use of sauces and temperature consistency throughout the meal created a harmonious flow. The presentation was vibrant yet not overly extravagant, maintaining a good balance with the dishes. The service was relatively attentive, with smooth explanations of the dishes and timely serving. While the space has an air of formality, it also fosters an atmosphere conducive to focusing on the meal, making it an ideal place for enjoying a leisurely course meal on special occasions. Less

I made a reservation to experience true excellence, thinking, "I want to taste the real thing at least once in my life." In the end, I’m so glad I went.What impressed me first was the top-notch hospitality; I was able to relax completely without feeling any pressure. The staff's sense of distance and atmosphere was incredibly comfortable.The dishes were all beautifully presented, resembling works of art in their colors. Of course, the flavors were outstanding as well, especially the sauces, which, despite being served in small amounts, had an astonishing presence. I was truly moved by the perfection of each plate.The cake I received as a souvenir was unbelievably delicious. I’m not usually a big fan of sweets, but it wasn’t overly sweet, allowing me to enjoy it happily until the last bite.I initially thought this would be a once-in-a-lifetime experience, but I definitely want to visit again.I kept the menu as a memento. Less

Ebisu Garden Place.2nd floor of Chateau.Thanks to the Ebisu Skywalk, it was quite convenient.On a certain day during Golden Week, I visited for lunch.Making a reservation can be quite challenging.A beautiful space unified in champagne gold and black.The staff were elegant and attentive.They created a pleasant atmosphere that was both lively and relaxed.Today's order:- Prefix Course (2 Appetizers, 2 Main Dishes, 1 Dessert) JPY 38,000 x 2- Entree Chaux JPY 3,000- Choice: Lobster JPY 6,000- Choice: Managatsuo JPY 4,000- Pear Juice JPY 2,800- Grape Juice JPY 2,800- Non-Alcoholic Champagne JPY 3,000 x 2- Shizen JPY 1,600Total: JPY 114,463I enjoyed the caviar that Gastronomy Joel Robuchon is famous for. The quality of the ingredients and techniques, the portion sizes, service, and ambiance were all exceptional.The light sauces, the brilliance of the techniques, and the beautiful presentation were truly impressive.The five dishes that stood out as particularly delicious are marked with ◎.Course Details:◯ Aperitif: Non-Alcoholic Champagne◯ Red Shrimp and Sea Urchin◯ Caviar Imperial, Robuchon Style ◎◯ Bread Wagon◯ Cold Appetizer:Smoked Salmon Frivolité harmonized with wasabi cream,paired with a salad of beets and apples with green mustard sorbet ◎◯ Pear Juice & Grape Juice◯ Hot Appetizer:Creamy Spelt Risotto with Hokkigai from Hokkaido and Udo ◎Ravioli stuffed with ricotta cheese, served with green asparagus velouté◯ Main Dish (Fish):Roasted Lobster with Chateau Chalon-flavored Lobster Sauce,moist steamed Managatsuo and artichokes with a hint of citronelle◯ Main Dish (Meat):Lamb Chops with Petit Pois and Pearl Onion Ragout ◎Breast of French Squab wrapped in cabbage with caramelized thigh and herb salad◯ Mashed Potatoes◯ Dessert:Seasonal Citrus Fruits paired with White Chocolate Mousse and Seimi Tango Sorbet,Exotic Fruit Cheesecake served with a vibrant Golden Kiwi Sorbet◯ Coffee:Regular CoffeeHerbal Tea (Lemongrass)◯ Dessert Wagon ◎◯ Mignardises Wagon◯ Post-Meal Mercy CandyIt was a great meal! Less

I finally visited the renowned Joel Robuchon. While the evening atmosphere can feel quite exclusive, I was pleasantly surprised by the relaxed ambiance during lunch.This time, I opted for the JPY 28,000 course. I believe this shorter course is just right for enjoying the wagon service. Regardless of the price range, it seems that Caviar Imperial is always included.The amuse-bouche featured a shrimp gofrett, which paired perfectly with wine. Since it's spring, the warm appetizer was a beautiful green asparagus ravioli, and for the main course, I chose swordfish and firefly squid. The seasonal ingredients and menu truly made my heart flutter.The level of hospitality here is unparalleled. Robuchon has established a unique brand, making it the perfect place for special occasions like anniversaries or proposals. Less

This was my first experience at Joel Robuchon.Since it was my first time having a course meal, I chose the one priced at JPY 33,000.For the appetizers, I selected cold salmon and warm asparagus, and for the main dish, I chose lamb.Although I was offered champagne and non-alcoholic sparkling wine, I opted for grape juice and white wine instead, as I’m not fond of bubbly drinks.As the course progressed, I enjoyed selecting my favorites from the bread and dessert cart, leaving me feeling quite full. Less

I managed to visit Robuchon just before turning 30, as it’s said to be a place for "good women" before that age.I finally got to enjoy my dream of having Caviar Imperial and a delightful anniversary cake, and of course, the service was top-notch, leaving me completely satisfied.When I was seated, they asked if I drink alcohol and suggested starting with a toast of champagne. I casually said yes, only to be shocked that the champagne was JPY 8,500 a glass, but it was truly delicious.For my second drink, I opted for a bottle of wine, but the wine list was so extensive that I was completely lost. Embarrassingly, I requested a recommendation for something under JPY 30,000.I made my reservation through Table Check, waiting at midnight two months in advance. If you forget to wait at midnight, you won’t get a reservation, but if you do wait, it’s manageable to secure a spot.The course I chose was a JPY 33,000 prefix menu with two appetizers, one main dish, and one dessert. I was worried it might not be enough, but as expected, the bread cart, cheese cart, and two dessert carts were so impressive that I ended up feeling completely full.I was relieved to find that Caviar Imperial was available in any course, so I could enjoy it!All the breads looked so delicious that I seriously considered asking for one of each, but since I could request more at any time and they would be warmed up for me, I made a selection. In the end, I was too full to order any extras.By the way, I had heard that the women’s menu didn’t list prices, but they were actually included. Many of the items I was interested in had additional charges, and my final bill ended up being JPY 6,000 more than the course price, but it was still less than the budget listed on Tabelog!I was able to request the anniversary cake for an additional JPY 8,000. Since I couldn’t finish it, I took it home and enjoyed it the next day. Less

I made a reservation for the cheapest lunch limited course. Even with this course, a famous caviar dish is automatically included. In addition, you can choose one appetizer and one main dish, along with a first dish of crustacean snacks, mashed potatoes, a bread wagon, and two dessert wagons. Also, women receive a complimentary brioche as a souvenir when leaving.Among the dishes I tried, the main dish of squab and the appetizer of apple and beet salad were particularly delicious. The flavors are truly satisfying and worth the price, something you wouldn't normally encounter in everyday life! On the other hand, I found the desserts to be not as exceptional (compared to specialty shops), so I think it’s fine not to overindulge in them. When I asked about non-alcoholic drink options, I was recommended grape juice, which I chose. It was served in a bottle, and any leftovers were kept chilled with ice at the table, treated like wine, which was amusing.The atmosphere was surprisingly casual, with friendly staff, making it a comfortable experience. Overall, while I wouldn’t say it’s the best value for money, it is a wonderful restaurant that justifies its price. Less

I went to celebrate my partner's birthday. The moment we stepped into the beautiful castle-like building at Ebisu Garden Place, a special time began. The dining area features a luxurious decor with gold and black tones, adorned with sparkling crystals.We ordered the prefix course. Among the dishes, the signature item featuring caviar atop a bed of crab meat and shellfish jelly was a true work of art, both beautiful and rich in flavor. The puree, rich in buttery flavor, was simple yet astonishingly smooth and creamy. Each dish was perfectly cooked, with beautiful colors and fragrant aromas that delighted all our senses.The impressive bread cart offered over ten types of freshly baked bread, allowing us to choose our favorites. The dessert cart also featured an artistic selection, providing a thrilling finale to our meal.We enjoyed a wonderful time with hospitality befitting a top-tier French restaurant that has earned the highest three-star rating for 19 consecutive years. Less

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【ガストロノミー ジョエル・ロブション】
一皿ごとに芸術を味わう、美食の殿堂

恵比寿ガーデンプレイスに鎮座する『ガストロノミー ジョエル・ロブション』。まずはこの名前を聞いただけで背筋が伸びるだろう。ジョエル・ロブション――フランス料理史に燦然と輝く、世紀の料理人。生涯で30を超える星を手にした唯一無二の巨匠だ。彼が残したのは単なるレシピや技法ではなく、美食の哲学そのもの。その思想を正統に受け継ぎ、東京で最高の形に結晶させているのが、この恵比寿の館である。

この空間に一歩足を踏み入れれば、ただの食事では終わらないことがすぐにわかる。重厚なインテリア、静謐なサービス、磨き上げられた皿の数々。そこは、完全なる食の殿堂。クラシックを深く理解しながら革新を恐れず、完璧な火入れと調和で素材の本質を引き出す。さらに盛り付けの美学は緻密で、料理は芸術的でありながら、口にすればただ純粋に旨い。

さて、ここからはいよいよ料理の幕開け。

最初の一口は「ラングスティーヌのゴーフレット」。香ばしい生地の軽やかな食感の中に、ラングスティーヌ（赤座海老）の濃厚な旨味が閉じ込められている。アミューズでありながら、一撃で場の空気を支配する力強さ。

続いて登場するのはスペシャリテ「帝国キャビア 〜ジョエル・ロブションスタイル〜」。ソローニュ産のキャビアを冠に、ズワイ蟹と甲殻類のジュレ、そしてカリフラワーのクリームが幾層にも重なり合う。黒と白のコントラストは視覚的にも劇的で、一口に収めれば海の塩味と大地の滋味が融合する。これは単なる料理ではなく、ロブションが築き上げたアートだ。

冷菜の「金華鯖と茄子のタルトレット」は燻製香を纏った鯖に、バジルと茄子のピュレを合わせたもの。パリパリとしたタルト生地が食感のアクセントとなり、濃厚さを軽やかに引き上げる。横に添えられた紅心大根にはタルタルを忍ばせ、酸味と瑞々しさが全体を引き締める。

温菜は「ホタテとスペルト小麦のリゾット」。パルミジャーノのコク、鶏出汁の旨味が穀物に染み込み、ミキュイで仕上げたホタテを優しく抱き込む。皿の上には鮮やかな緑のハーブや紫の花穂紫蘇が散りばめられ、黄金色に輝くリゾットと調和して華やかな景色を描く。

魚料理は「キンキ」。脂の乗った身を繊細な火入れで仕上げ、茗荷や蓴菜を添えて和のニュアンスを漂わせる。特にネギのアクセントが印象的で、フレンチでありながら日本料理の清らかさを宿していた。

肉料理は「牛フィレ肉のソテー」。赤ワインソースにキャラメリゼしたエシャロット、人参のオペラを添える。堂々たるクラシックの世界観でありながら、遊び心も織り交ぜるあたりがロブション流。正確な火入れが肉の力を最大限に引き出していた。

そしてフィナーレを飾る「モンブラン」。栗のグラッセとコニャック香るソース、黒すぐりのソルベを重ね、繊細な飴細工を纏わせた造形美。甘美さと酸味の対比が口の中で踊り、最後の瞬間まで舞台を華やかに締めくくる。

パンのワゴンサービスもこの店の象徴だ。クロワッサン、エピ、独創的な練り込みパンがずらりと並び、思わず選びすぎてお腹が満たされる。ロブションにおいてはパンですら主役のひとつであることを実感する。

そして、この夜を彩ったワイン。ルイナールのブラン・ド・ブランから幕を開け、ルーロのムルソー、ロックのニュイ・サン・ジョルジュ。そして極めつけはDRCが手掛ける「コルトン」。DRCの名を冠するだけで場の空気が張り詰め、その奥行きと果実味はロブションの料理に堂々と寄り添った。正直、かなり背伸びしたラインナップだが、この殿堂で味わうに相応しい相棒だったと胸を張れる。

偉大なるジョエル・ロブションの哲学を、東京で追体験できる唯一無二の場所。格式と遊び心、伝統と革新、その全てを圧倒的な完成度で示す。美食を語るなら、この館を避けて通ることはできない。ご馳走様でした。
#ガストロノミージョエルロブション #恵比寿 Less