EdiTion Koji Shimomura (エディション・コウジ シモムラ) Tokyo

Bronze Award 2026 WinnerI've been visiting Roppongi more frequently lately. This Bronze restaurant has my name in its title! I was curious about it and finally got the chance to visit!From the amuse-bouche to the main course, every dish was creatively prepared.The detailed explanations from Mr. Garson Dandy were impressive. He mentioned that they source the best ingredients from across the country that day. The Hiroshima oysters were plump and absolutely GREAT! Chef Koji Shimomura even came to our table to thank us and see us off.Thank you, thank you! Less

Upon entering the simple entrance, you are welcomed by the elegant interior and attentive staff in sharp suits. The course is light and refreshing, built on the solid foundation of French culinary techniques, utilizing the natural flavors of seafood and vegetables without relying on butter or cream. The delicate cooking of the fish and duck, along with the exquisite sauces, made for a refined French dining experience that was enjoyable even in the hot season.**Amuse-Bouche** Starting with a bite-sized dish featuring scallops and caviar, a beautiful array of small items with varying textures, including rice flour, corn, and cassava chips, is presented. The crispy and light textures allow the umami of the seafood and refreshing acidity to shine, creating a vibrant start that heightens anticipation for the course. The playful presentation and meticulous attention to detail are evident in every aspect.**Chilled Oysters / Takimizu and Citrus Jelly / Nori** As expected from a signature dish, the rich umami of the oysters is enveloped in a light jelly infused with refreshing citrus acidity, making it a perfect summer plate. The oysters retain their delicate flavor and texture, with no off-putting aftertaste, leaving a clean finish. The crispy nori adds an aromatic and textural accent, resulting in a beautifully crafted dish.**Spanish Mackerel / Black Plum / Beets** The Spanish mackerel is prepared with a rare center, resembling a tataki style, maintaining a moist texture. The fish's flavor is prominent, and the seasoning is exquisite. The onion paste combined with anchovies, along with the black plum and beet sauce, adds acidity and depth, showcasing a creative combination of ingredients.**Grouper / Cabbage** The grouper is impressively cooked to preserve its plumpness and juiciness. It is gently finished in a soup made with clams and vegetables like cabbage and edamame. The umami of the seafood is pronounced, yet the dish maintains a lightness without relying on butter or cream, making it a very delicious plate that harmonizes beautifully with the body.**Duck** The cooking technique is outstanding, with the surface perfectly roasted while the inside remains surprisingly juicy. The refreshing citrus sauce pairs wonderfully with the meat. The baby corn on the side, appearing dark not from burning but from a black sesame paste with a hint of spice and chili, enhances the robust umami of the duck. This main dish allows the quality of the ingredients and the skill to shine without being overly extravagant.**Dessert of the Day** A refreshing dessert that highlights the aromas and natural acidity of fruits like melon and black cherries. The sweetness is restrained, ensuring it doesn’t feel heavy after the meal, while the vivid fruit aromas blend elegantly with the ice cream and sauce.**Mignardises** The small sweets made with coconut, cacao, and pecans offer a delightful progression of textures and sweetness. Initially, the slightly bitter aroma of cacao emerges, gradually giving way to the sweetness of chocolate in the mouth. The crispy and crunchy textures are pleasant, allowing for a meticulously calculated aftertaste to be enjoyed until the end.Overall, the impression was that the wonderful Japanese ingredients were transformed into very gentle and delicious dishes using refined French techniques, resulting in high satisfaction. I felt a similarity in direction to the early dishes of my friend, Jean-Georges Vongerichten. I was thoroughly satisfied. It was a great meal. Less

Located about a 4-minute walk from Roppongi Ichome Station, this restaurant is on the first floor of the Roppongi Tea Cube Building.I had been wanting to visit this place for a while, and this time my friend made a reservation to celebrate their birthday. Here’s what we enjoyed in our course:- Amuse-bouche - Chilled Oysters with Sea Water and Citrus Jelly, topped with Nori - Sawara (Spanish Mackerel) with Black Plum and Beets - Hata (Grouper) with Cabbage - Pork from Shimotsuma, Ibaraki Prefecture - Dessert of the Day - Mignardises I was impressed right from the amuse-bouche! The presentation was beautiful, and each dish was delicious, showcasing meticulous attention to detail. It truly felt like food art! The highlight of the course was the chef's specialty, the chilled oysters. I love raw oysters, and these were large and rich in flavor. The jelly paired perfectly with the nori, making it incredibly tasty. I could eat this over and over again!The Sawara and Hata that followed were both firm and delicious, and the Shimotsuma pork had a lovely sweetness, complemented by the tasty vegetables on the side.Both desserts were outstanding! The palate-cleansing sorbet was refreshing, with a strong fruit flavor and a smooth texture, and I was pleased with the generous portion. The cherry compote was also very delicious.To top it off, they brought out a music box elephant along with the mignardises to celebrate. The freshly baked financier was delightful!Every dish was truly delicious, and the service was excellent. I definitely want to return to this wonderful restaurant. Less

I finally had the chance to visit a restaurant I’d been wanting to go to for a long time!Knowing they serve French cuisine with restrained use of butter and cream, I was looking forward to an innovative course.The menu was built on classic French techniques, yet carried a deep sense of Japanese delicacy throughout.The Puligny-Montrachet Les Combettes 2020, with its expansive aroma, beautifully filled the quiet spaces between the dishes.The service was not only elegant but also warmly welcoming, creating a uniquely refined French atmosphere.From the tuna to the oyster and abalone, each preparation expressed a style of "quiet French cuisine" that could only exist in Japan. Thank you for a wonderful meal.The warmth and humor of the sommelier, waitstaff, and chef left a lasting impression, just as much as the delicacy of the dishes. I will surely never forget that atmosphere!Thank you for the wonderful meal! Less

I made a lunch reservation about two weeks ago and visited the restaurant. Although it was a holiday, it felt quite spacious, allowing us to enjoy our meal at a leisurely pace.The amuse-bouche had a unique visual appeal. I experienced pani puri for the first time. It was crispy, and the chickpeas inside provided a delightful texture. Additionally, there was another amuse-bouche featuring young sweetfish. It was perfectly fried to a crispy texture, and I thoroughly enjoyed the rich flavor of the fish.The chef's specialty featured oysters from Iwate Prefecture. These oysters were creamy and rich, and the jelly that evoked the taste of seawater paired with the black seaweed was simply outstanding. I almost wondered if this was the main dish!For the fish course, we had madai (red sea bream). I was impressed by its appearance and texture, which felt like a new experience. The madai was firm and had a satisfying chew, bursting with umami.The meat course featured pork from Ibaraki Prefecture. I heard they source it through a unique route, and I had the privilege of tasting the rare shoulder and thigh cuts. This was the most refined pork I’ve ever had… The accompanying vegetables and sauce were fresh and had a natural sweetness.For dessert, we enjoyed a melon shaved ice with cherry compote, among other items. The fruity desserts were refreshing, which was delightful. Most importantly, the presentation was lovely, and the ingredients were showcased beautifully.We also had three types of mignardises. The popular chocolate cashew nuts were served on a unique plate. This was truly a one-of-a-kind experience. Each baked good highlighted the flavors of the ingredients, showcasing their quality. Delicious coffee was also available for refills.The non-alcoholic options were abundant and original, making the selection process enjoyable. The koji drink was particularly delicious.The explanations of the dishes were very thorough, enhancing our overall experience.I would love to visit again. It was a great meal! Less