Les Saisons (レ セゾン) Tokyo

Last month, when my daughter brought her boyfriend over, they mentioned wanting to register their marriage on August 8, 2026. So, we quickly arranged a meeting between both families today at the French restaurant "Les Saisons" in the Imperial Hotel.After the initial toast, I was deeply moved to see her boyfriend's father tear up and wipe his eyes with a handkerchief. Following that, we enjoyed delightful conversations along with exquisite dishes and wine. Each dish was elegant and absolutely delicious. As expected from the Imperial Hotel and Les Saisons, it turned out to be a truly wonderful day. Everything was delicious! Less

My family celebrated my birthday at Les Saisons. Since I have been a regular customer for over 10 years, they are all familiar with the place and seem to feel comfortable here.I visited for dinner after a long time, and unlike lunch, it was relatively quiet. The clientele seemed to be mostly hotel guests, creating a calm atmosphere. Given its position as the main dining venue of the Imperial Hotel, there were many seniors, and the dishes felt quite light. The use of butter and rich sauces was minimal, making it easy for my parents, who are over 60, to enjoy.This time, I chose the lightest course for dinner (JPY 27,000, excluding service charge).- Appetizer: Trout Tartare- Appetizer: Seasonal Hamo Tempura with Soba Bavarois- Fish: Grilled Sea Bass with Ripe Manganji Pepper Sauce- Meat: Pan-fried Sweetbreads with White Peach and Truffle Jelly- Dessert: Watermelon and Basil SorbetThe presentation of the appetizer has become a classic. The trout tartare is topped with pistachio mousse, accented with the aroma of soy sauce and crushed pistachios. There’s also a lightly fried gnocchi made from pureed green peas, which brings out the deliciousness of the peas—I could have eaten ten more of those.The appetizer featured hamo (pike eel) fried and served with a soup resembling a sauce. Although it’s French cuisine, it felt reminiscent of Korean sweet and sour pork. The soba bavarois was accompanied by sweet girolle mushrooms and topped with consomme jelly. The cube-shaped calamansi jelly added a nice touch. It was delicious, but quite complex! Was it necessary to use hamo? I couldn’t fully praise it; while the refreshing acidity and sweetness spread, I was left wondering what exactly it was… My culinary IQ couldn’t quite digest it.The fish was sea bass, caught by hook. It was cooked to a perfect medium and topped with a butter mixed with crushed olives and capers. This butter was incredibly delicious. The sauce made from fully ripe Manganji peppers was not spicy at all, but you could sense the essence of the pepper in the background—a subtle, gentle kick. It was a delightful flavor.For the meat course, we had sweetbreads (thymus gland of beef) served with diced white peach and truffle jelly. I missed the explanation of the green sauce surrounding it, but it might have been zucchini? It was garnished with zucchini flowers, which were stuffed with chicken and mushroom mousse, giving a slight liver-like taste. Although it wasn’t specified what kind of chicken it was. The sweetbreads were light, which was nice. Cuts like sirloin or foie gras can be quite heavy… (-｡-; I enjoyed the stuffed zucchini. I prefer dishes with stronger flavors that I can savor slowly.For dessert, we had a refreshing passion fruit cream to cleanse the palate, followed by basil sorbet as the main dessert. It was topped with diced watermelon and a pinch of salt. The sauce was jelly-like, but I felt it didn’t quite blend well. Combining the fresh and fragrant notes with salt made it feel like I was eating salted tomatoes, which didn’t quite give me the feeling of enjoying dessert.Afterward, we celebrated my birthday with a strawberry cake and some small sweets, finishing with herbal tea. Although the course had few items, the bread at this restaurant is delicious, so I felt quite full. The classic nori bread was delightful. It was taken away before I could have a bit more, though.This meal had many complex dishes. The restaurant is known for combining French cuisine with Japanese ingredients, and this time the complexity was even more refined.I personally enjoy classic French cuisine (though it can be heavy afterward), so I thought it would have been nice to have at least one traditional dish. Many men and younger diners might find it lacking. The chef seems to have a strong respect for Japanese ingredients, as almost every dish includes them, providing a unique experience that you won’t find elsewhere.The service was impeccable. Thankfully, I received "Congratulations" about 20 times during the meal. (Thank you!) Given that this is the Imperial Hotel, the high level of service is to be expected, but there were some discrepancies with the service provided to my mother. It seems that, not just at the Imperial, but even at grand maisons and five-star hotels, there is a noticeable shortage of service staff and a decline in service quality. I wonder if the shortage of personnel is also a reflection of a lack of educators.Despite that, the overall coherence of the experience was there. Perhaps I will return next year. I think I’ll request a richer meat dish next time. (I forgot that I thought the same last year!) Less

This time, I enjoyed a 4-course lunch. I heard that the menu has changed to a summer theme starting this week. Every dish was consistently delicious.The highlight of the day was the peach soufflé for dessert. It was fluffy, hot, and incredibly tasty. The dish was served with ice cream, allowing me to enjoy both warm and cold sensations. The main course, featuring a combination of shamo chicken and lobster, was also fresh and delightful.The restaurant has ample space between tables, so I could hardly hear the voices from neighboring diners, allowing for a peaceful dining experience. The clientele is pleasant, with no one speaking loudly. Additionally, the restaurant has few closing days, making reservations relatively easy.Compared to other places, there are more cream-based dishes, which suits my taste.Chef Thierry also came around to greet the guests, which was a nice touch. I believe this chef skillfully blends classical French cuisine with ingredients and flavors that appeal to Japanese palates.This is a place I would like to visit regularly. Less

Located in the Imperial Hotel, this is a place I’ve heard of but never visited until now.The atmosphere within the hotel is already impressive.The ambiance inside the restaurant is even better.The food is, of course, delicious, and the wine selection and service were top-notch.Since I chose the celebration course, they served a dish resembling the Japanese flag, featuring a boiled egg from local chicken. It was a thoughtful touch that made me happy.While the overall cost is on the higher side, making it hard to say it’s a great value, it’s definitely worth a visit. Less

A long-awaited visit to the Imperial Hotel.This spacious atmosphere is simply wonderful.As I climbed the stairs to the mezzanine, the deep blue carpet was a delightful touch.Now, it truly helps you forget the everyday hustle.The service at Les Saisons is top-notch.I believe it’s the best in Japan.The course is classical.It’s a bit rich, so pairing it with wine is ideal.However, I’ve not been feeling well lately, so I decided to limit my alcohol intake that day.The hospitality and service were absolutely outstanding.I found myself reflecting on the experience of waiting outside in the heat for a famous restaurant, only to start the meal at over JPY 50,000...It made me think. I felt that a more leisurely, elegant setting with first-class service suits me better.**Course**- Chilled Pistachio Soup with Trout A refreshing presentation with ice and green maple leaves. The rich and refreshing pistachio soup pairs beautifully with champagne.- Green Asparagus Étuvée with Truffle and Umeboshi Lime, served with Chilled Green Asparagus Soup The umeboshi turns a vibrant pink, creating a beautiful contrast with the green asparagus. The harmony of the umeboshi's acidity and the perfectly cooked asparagus is remarkable.- Green Asparagus Mousse and Marshmallow An interesting texture, and here came a sweet dessert-like dish. A delightful twist.- Grilled Spanish Mackerel Wrapped in Sakura Leaves, Seasonal Vegetables, and Vermouth Sauce The aroma and flavor reminiscent of sakura mochi. A truly Japanese experience. The mackerel was a bit challenging with the skin on.- Roast Black Pork with Bone, seasoned with Van Jonne, accompanied by Natural Mushrooms and Buckwheat A rich sauce with moist black pork roast, served with large natural mushrooms. The mushrooms absorbed the flavors beautifully. The dish had a unified brown color, reminiscent of a pig that wandered into the woods, drawn by acorns. The black pork roast was moist and elastic, with a substantial portion.- Refreshing Mango covered in Jasmine Tea Cloud Accented with vinegar and green pepper The green pepper adds a refreshing touch without being heavy. The jasmine tea mousse is light and offers a curious sensation.- Petit Fours Three varieties- Chocolates I enjoyed four types.- Coffee **Beverages** - Deutz Brut Classic - Riesling Cuvée Theo 2023 - OPIA Organic Non-Alcoholic Chardonnay - Beaune Premier Cru Bressand 2016 Albert Morot (I had a sip from a friend) Less

Located on the second floor of the main building of the Imperial Hotel, the main dining restaurant "Les Saisons" offers a unique French dining experience that honors traditional French cuisine while incorporating seasonal Japanese ingredients. Here, you can enjoy a calm atmosphere and warm service typical of a grand maison.On this day, I gathered with friends to visit one of Tokyo's renowned grand maisons. I had previously hesitated to come due to the high-end reputation, but I decided to give it a try for lunch.As soon as we were seated, the French chef, Thierry Voisard, came over to greet us. This was a first for me.The lunch course was relatively reasonable, so it might not fully represent the chef's vision, but I was able to enjoy a fresh take on French cuisine with carefully selected ingredients.I will summarize the details of the course later, but the rich aroma of the green asparagus and the perfectly cooked Spanish mackerel left a lasting impression.The selection of glass wines was diverse, showcasing notable grape varieties from famous wine regions in France. There were even options exceeding JPY 10,000 on the list, which would surely impress deep wine enthusiasts. Unfortunately, those prices were beyond my reach...The hospitality was exceptional, ensuring that guests felt at ease.This restaurant is definitely worth a visit for a special occasion.------------- Less

I had lunch at the Imperial Hotel Tokyo.The interior features a high-quality space themed around classical modern design. The Imperial Hotel is often associated with roses, and on this day, the restaurant was adorned with beautiful rose decorations, creating a vibrant yet serene atmosphere.What impresses me every time is the hospitality of the staff. Each member greets you with a natural smile and thoughtful service, making for a truly special experience that goes beyond just the food.The course began with an astonishing amuse-bouche of salmon and pistachio. This unexpected combination was surprisingly harmonious, heightening my anticipation for the upcoming dishes.The appetizer featured green asparagus étouffée paired with truffle, umeboshi (pickled plum), and lime. The vibrant colors were beautiful, and the thick, sweet asparagus combined with the refreshing acidity of the umeboshi and lime created a light, summery flavor.Next was the grilled Spanish mackerel, elegantly infused with the fragrance of cherry blossoms. Despite being out of season, the aroma reminiscent of sakura mochi (cherry blossom rice cake) was striking, enhancing the delicate flavor of the white fish. It paired excellently with the vermouth sauce.The main course was a roasted bone-in black pork. The beautifully roasted pork was tender and packed with flavor. The accompanying wild mushrooms were particularly impressive, adding rich aroma and texture that elevated the entire dish.For dessert, I enjoyed a dish combining mango and jasmine tea. The elegant aroma of jasmine tea, accented by green pepper, created a dessert that was not overly sweet and kept me engaged until the very end.I also savored coffee and chocolate, making for a thoroughly satisfying course.This time, I enjoyed champagne and wine alongside the meal, which paired wonderfully with the dishes, making it easy to keep refilling my glass. Additionally, Chef Thierry Voisin made a point to greet each table, leaving a lasting impression with his friendly and warm personality.The food, service, and ambiance all exceeded my expectations, and once again, I felt that this was an experience unique to the Imperial Hotel. I confidently recommend this restaurant for special occasions and celebrations. I look forward to visiting again. Less

This was my first visit to the restaurant. I enjoyed the dinner course (JPY 50,000 per person).I was a bit nervous since I’m not used to French cuisine, but thanks to the partitions, I could relax and enjoy my meal without being distracted by other guests.I was amazed by the deliciousness of the first amuse-bouche, and all the subsequent dishes were equally delightful.I had three non-alcoholic pairings (JPY 6,600 per person), each offering a unique flavor that complemented the food perfectly.The decor of the restaurant was beautiful, the food was delicious, and I left feeling completely satisfied. I believe it’s perfect for anniversaries or special celebrations. Less

It had been a year since my last visit to Les Saisons.This time, I enjoyed a lunch course with 4 dishes for JPY 15,000 (prices have increased).We toasted with Deutz Brut Classic champagne.The bread was a delicious country loaf, and the subsequent baguette and seaweed bread paired perfectly with the fish dish.The meal included an amuse-bouche, appetizer, fish course, meat course, dessert, petit fours, and a complimentary chocolate.I was truly impressed.4 PLATS JPY 15,000Deutz Brut Classic Champagne JPY 3,800Joie Organic Sparkling Chardonnay Non-Alcoholic Sparkling JPY 2,050White Wine Hirakawa Winery Ostraea Yoichi (grape variety undisclosed) JPY 3,800Rosé Bandol Rosé Cœur de Grès Château Romassan JPY 3,300Imperial Grace Discount - JPY 8,590 Less

First visit to Les Saisons.It’s been a while since I had a full-course French meal, so I was really looking forward to it! *I found the menu on the Imperial website, so I took a photo of it as well.*The dishes that left a lasting impression on me were:(Please refer to the menu for detailed descriptions!)- Squid and asparagus with lemon sauce- Sole and mushrooms- Two types of blue lobster- Pan-seared beef filletFirst of all, the sauces were absolutely exquisite. My personal favorite sauce was the one used in the asparagus dish. It was simple yet classic French, and I really enjoyed it. The sole was incredibly delicious, almost too good to handle. The pan-seared fillet was cooked to perfection, light yet flavorful with a delicious sauce.Every dish was a delight to savor.I may have overindulged, as I felt like I was about to burst by the end! Even if you have to leave something behind, I encourage everyone to try all the dishes! The food is truly outstanding.The only minor concern was that the serving of cutlery felt a bit casual, and the knife didn’t seem properly sharpened... but honestly, that’s all I can nitpick.I definitely want to visit again! Less

I had the pleasure of enjoying an exquisite French dinner course at the renowned "Les Saisons" located in the Imperial Hotel.In a time when many restaurants lean towards innovative and unconventional dishes, Les Saisons firmly upholds the tradition of classic French cuisine while incorporating modern elements. Each dish was a continuous source of delight.The ambiance of the restaurant is both classic and lavish, reminiscent of the interiors of the Palace of Versailles in France. The service was refined, and it truly exemplified what a top-tier restaurant should be.This establishment has long been a leader in the Japanese French dining scene.⚫︎ Amuse-Bouche "Pistachio and Trout" Served in a dish filled with ice featuring the restaurant's name, this dish was a delightful surprise. The flavor of seaweed was prominent. Although it wasn't on the menu, this might just be the MVP of the meal.⚫︎ Appetizer "Duck Foie Gras Finished with Saikyo Miso" Visually stunning, the vegetables were delicious. The foie gras was light and easy to eat.⚫︎ Cold Appetizer "Mud Squid (Aori Ika) and Asparagus" The caviar and lemon sauce paired perfectly with the squid. The asparagus had lemon inside its cuts, showcasing meticulous attention to detail. A beautifully completed dish.⚫︎ Fish Dish "Thick Dover Sole with Mushrooms" Dover sole is a type of flounder. The sauce was exquisite, perfectly seasoned. The mushrooms and vegetables were incredibly tasty.⚫︎ Meat Dish Roast Duck → Changed to "Special Wagyu Tenderloin" The fragrant Chilean truffle (JPY 800 per gram) matched beautifully with the tenderloin, creating a blissful experience with each bite, while simultaneously evoking a contradictory feeling of not wanting it to end. The cooking was impeccable, and the accompanying potatoes were crispy and delicious. A dish that did not disappoint.⚫︎ Dessert "Modern Pavlova" The refreshing citrus aroma was delightful, and the combination of the meringue's texture with the cream was exquisite. It was light and easy to enjoy.⚫︎ Coffee and Chocolate In addition to dessert, chocolates and cream puffs were served. I also received a birthday cake, leaving me happily full.⚫︎ Bread Three types of bread were served throughout the course. Each was firm and perfectly paired with the dishes at that moment. The butter was also delicious.Thank you for a wonderful culinary experience. Less

I made a reservation for the 4-course meal. From the moment I entered, I was greeted with perfect hospitality, which felt wonderful.The amuse-bouche was a pistachio mousse with trout, and it was incredibly delicious, making the wine flow easily.For the appetizers, I had asparagus soup and steamed asparagus. Both showcased the asparagus beautifully, with interesting accents from lime, pickled plum, and truffle, making them very tasty.The fish dish featured tender Spanish mackerel, cooked to perfection. It was garnished with cherry blossoms, and the sauce was vermouth. It was stylish yet retained its flavor, and the texture of the accompanying beans was excellent.For the meat course, I had Wagyu sirloin cap. Both the meat and the accompanying vegetables were delicious, leaving me completely satisfied.The bread and butter were also very tasty, so I ended up eating more than I had planned.For dessert, I enjoyed mango and jasmine. It had a sophisticated and adult flavor, which was delightful.Everything from start to finish was delicious, the service was excellent, and I had no complaints whatsoever. Less

I have had French cuisine on special occasions like birthdays, but this was probably my first experience at a true grand maison.The interior and the dishes were what I imagined: a calm and elegant atmosphere. However, the food was more urban and beautiful than I expected. It wasn't just innovative; it had a refined impression.What particularly impressed me was the dish served before the appetizers: a sole meunière with pistachio sauce and cream. The sole was rich in flavor and incredibly delicious—I could have easily eaten two more plates of it! It's obvious, but the depth of flavor in each dish is on a completely different level compared to seasoning with chicken consomme powder at home. I had a wonderful experience realizing just how different top-level French cuisine can be.I would love to visit again for another celebration.It was a great meal. Less

---Restaurant Information---- I made a reservation on the website and visited on a weekday evening.- The restaurant was lively with other customers and nearly full.- There are several types of courses available.---Order Details---【LE MENU DE THIERRY】 Main dish: Wagyu Strip Loin, 4-course meal JPY 32,600---Impressions---- Although the number of courses is limited, the atmosphere and the taste of the dishes are exceptional. The strip loin is of high quality, and the fat is rich without causing any heaviness.- The dessert was also delicious, leaving me completely satisfied at the end!- The bread served during the course was delightful, showcasing the restaurant's dedication to quality. Many guests were celebrating special occasions, making it a perfect place to visit with someone special! Less

I visited Les Saisons with high expectations based on its ratings and awards, but frankly, I did not find the food and service to match the price range. It was quite a disappointing experience.The dish that left the worst impression was the second course, which combined foie gras with wild vegetables. The strong bitterness from the vegetable stems overshadowed the rich flavor and aroma of the foie gras, making it hard to appreciate the combination. Personally, I found it quite unpalatable. For a restaurant in this price range, it raised significant doubts about the quality of the dish.Overall, the other dishes were also forgettable, and considering the prices, my satisfaction level was low. Although the dessert was delicious, it wasn't enough to elevate the overall experience. I don't feel inclined to return for the amount I paid.There were several concerns regarding the service as well. First, despite ordering mineral water, it took a long time for the staff to refill my glass even when it was empty. In a restaurant of this caliber, I expected more attentive service.Additionally, I was bothered by the audible conversations and instructions among the staff near the kitchen. Such exchanges at a volume that could be heard in the dining area negatively impacted the dining atmosphere.What surprised me even more was that, despite four tables still being occupied, the staff began clearing up in the back. I could see them handling tablecloths carelessly, which was disappointing, especially since they should have been aware that customers could see them. There was a lack of the poise and attentiveness expected from a high-end establishment.I also questioned the timing of the birthday cake presentation. It was served while we were still enjoying dessert, which made me wonder if the staff was properly observing the flow of our meal. Even though I was seated in a visible spot, it was hard to understand why it was presented at that moment.While it may have had a good reputation in the past, my recent visit did not reflect that standard. Recent Google reviews also mention issues like "the food not being to their taste" and "declining service quality," and I regret not checking those before my visit.I felt that the food, service, and ambiance did not justify the prices. It seemed as if there was no one managing the quality of the service and food, leading to a significant gap between the ratings and the actual experience.I will not be returning. Less

It may not be the era of enjoying breakfast at a grand maison anymore. Most people probably prefer the "Imperial Buffet"... However, I highly recommend starting your day here for the ambiance, quality of service, and overall satisfaction. The value for the price is definitely worth it. Spending this time while savoring the happiness of starting your day here is truly blissful. I left the restaurant feeling grateful to the staff who prepared such a wonderful breakfast. This time, I chose the truffle omelet, but I think a regular omelet would have been just fine (laughs). Including the fruits, it was an experience that truly embodied the saying "God is in the details." Less

This birthday is the most important one in my life, so I wanted to celebrate it at Les Saisons, a restaurant with special meaning for me located in the Imperial Hotel. Just this alone deserves a 5.0 rating.The atmosphere inside the restaurant is wonderful. The spacing between tables is generous, allowing for a relaxing experience.They served an appetizer that wasn't on the menu, and since it was my birthday, I received a four-leaf clover as a special touch.The squid was cut into large pieces and topped with caviar, making for a delightful one-bite experience.I was pleasantly surprised to find blue lobster on the menu, which I tried for the first time. It had a unique texture and was delicious, quite different from regular spiny lobster. I've always loved lobster.The main dish, pigeon, had a wild flavor and was cooked to perfection.To top it all off, I received a surprise chocolate cake at the end.It was a perfect birthday dinner. Less

I had always wanted to visit Les Saisons at the Imperial Hotel. Since I rarely choose French cuisine when dining out, I was excited to see what it had to offer.- Amuse Bouche Trout with Pistachio Cream- Appetizer Green Asparagus Étuvée with Truffle and Umeboshi, accented with Lime in Il Flottante- Fish Dish Grilled Spanish Mackerel wrapped in Cherry Leaves, served with Seasonal Vegetables and Vermouth Sauce- Meat Dish Roasted Black Pork, cooked on the bone, with a hint of Vin Jaune, accompanied by Wild Mushrooms and Soba- Dessert Refreshing Mango covered in Jasmine Tea Cloud, with accents of Sudachi and Green Pepper- Three Types of Petit Fours- ChocolateEven the course with the fewest dishes was quite substantial. While I lack the vocabulary to provide a detailed review, each dish created new value through the combination of ingredients!Despite having completely different flavor profiles on one plate, there was a remarkable harmony that enhanced each element, something I find lacking in Italian cuisine.The interior was chic and calming, filled with refined patrons, including elderly couples and families (I noticed a high school boy dressed in a suit). It was a pleasant surprise to find that the atmosphere was traditionally elegant, without the presence of those overly self-promoting individuals often seen on social media, eager to show off their "sparkling" lives.I will definitely return. It was a great meal! Less

I visited Les Saisons for our wedding anniversary. Since I mentioned this when making the reservation, as soon as we entered and provided our name, we were greeted with "Congratulations!" The menu was flexible, allowing us to decide on the spot. Since it was a special occasion, we chose our favorite drinks and main dishes. The food was exquisite, starting with appetizers that showcased seasonal ingredients in unique ways. My husband and I enjoyed discussing the dishes as we savored each bite. I was particularly impressed by the flavor, cooking level, and tenderness of the meat in the main course. Overall, the dishes had a well-balanced seasoning. Personally, I would have preferred the butter to be a bit creamier with a higher fat content. For wine, we ordered selections that suited our tastes for the toast, fish, and meat dishes. Even though I’m not very knowledgeable about wine, I was able to choose options that we both liked, thanks to the clear selection available. The cake came with an anniversary message, and we had the opportunity to take photos. Before the dishes were served, Mr. Thierry Voisin personally greeted each table, which showed their strong commitment to customer service. There was a minor issue during our meal, but I didn’t want it to affect our experience. When I communicated this, their prompt response truly demonstrated why they are a top-tier restaurant. The restaurant had a spacious and calm atmosphere, maintaining a comfortable distance between tables. While I could hear nearby conversations if I focused, it wasn’t bothersome at all. Less

- Bread made with rye- Trout tartare- Medium fatty tuna with yuzu confit and tofu cream- Red shrimp langoustine with watercress and calamansi accents, topped with Oscietra caviar- Bread infused with aonori (green seaweed)- Charcoal-grilled sweetfish with fragrant sansho pepper and seasonal vegetables- Roasted European blue lobster with shell, served with carrot, mimolette, and rib salt wine sauce(Main)- Wagyu fillet with Inca potatoes(Dessert)- A surprising chocolate tart- Yuzu and bonito flakes ice cream Less

I visited for my birthday.I had always wanted to try the French restaurant "Les Saisons" located in the Imperial Hotel.This time, in addition to the course meal, we also requested champagne and wine pairings.The dishes were based on classic French cuisine, yet incorporated elements of Japanese culture, such as cherry blossoms and plum blossoms, creating a uniquely Japanese experience.In particular, the sauces for each dish were truly delicious and left a lasting impression.The wine pairings were also excellent, with the sommelier providing thorough explanations and suggestions.Each wine complemented the dishes perfectly, allowing us to enjoy the meal with peace of mind.The service was as expected from the Imperial Hotel, providing a stable and comfortable atmosphere throughout our time there.I had a wonderful birthday filled with delicious food.I look forward to visiting again on a special occasion. Less

■ Access Just a few minutes' walk from Roppongi Station on the Tokyo Metro Hibiya Line. ■ Visit Frequency First visit ■ Purpose Anniversary dinner ■ Overview A modern French restaurant located within a luxury hotel in Roppongi. With a sophisticated atmosphere and calm service, it provides a fitting ambiance for special occasions and anniversaries. The restaurant offers dishes that incorporate Japanese ingredients and essences while honoring classic French techniques. ■ Menu On this occasion, I visited for an anniversary dinner. The dishes we enjoyed were as follows: - Japanese Tuna with Sudachi Confit and Wasabi-infused Soy Milk Cream - Langoustine with Watercress and Calamansi, Osetra Caviar - Grilled Striped Horse Mackerel with Bamboo Shoots Barigoule - Special Wagyu Strip Loin with Inca Potato and Aged Comté Cheese - Chocolate Tart with Yuzu and Bonito Flake Ice Cream ■ Impressions I used this restaurant for our anniversary dinner. The interior strikes a perfect balance between a pleasant tension and tranquility, creating an ideal atmosphere for a special day. The staff's service was natural and comfortable, allowing us to fully enjoy our meal. The first dish, Tuna with Sudachi Confit, was a perfect start to the course, with the umami of the tuna complemented by the refreshing acidity of the sudachi. The soy milk cream infused with wasabi was elegant, beautifully combining Japanese elements with French cuisine. The Langoustine was one of the standout dishes of the evening. The exquisite cooking brought out its sweetness and texture, while the saltiness of the Osetra caviar provided a delightful accent. The slight bitterness of the watercress and the citrus notes of the calamansi added layers of flavor to the dish. The grilled Striped Horse Mackerel was beautifully infused with the aroma of charcoal. The refreshing scent of the young leaves paired perfectly with the seasonal bamboo shoots barigoule, allowing us to fully enjoy the essence of spring. The main dish, Wagyu Strip Loin, met all expectations. The moist cooking technique maximized the meat's flavor, and it paired excellently with the aged Comté cheese and Inca potato. I felt that the dish was complete, including the beef jus sauce. The dessert, Chocolate Tart, was rich yet not overly heavy, and the unexpected combination of yuzu and bonito flake ice cream was outstanding. The refreshing yuzu and the umami of the bonito flake harmonized perfectly, making for a surprising course until the very end. Not only was the food delicious, but the overall experience, including the ambiance and service, made it a fitting celebration for our anniversary. I felt that choosing this restaurant for such an important milestone was the right decision. I look forward to returning for another special occasion. It was a great meal. Less

In May at Les Saisons, Chef Thierry was present, ensuring a consistently delightful experience. Perhaps due to recent trends, many dishes featured a tangy flavor.We started with the classic amuse-bouche: trout from the foothills of Mount Fuji, served with pistachio cream and soy sauce.For the appetizer, we had a plate of urui leaves with umeboshi mousse and asparagus, along with a refreshing green asparagus soup paired with lime-infused marshmallows. The cold soup was perfect for early summer, and the combination with the marshmallow created a unique and delicious flavor.The fish dish featured Spanish mackerel wrapped in cherry leaves, accompanied by cherry chutney and Pernod wine sauce. The mackerel was cooked to perfection, tender and flavorful, making it a delightful dish to savor.For the meat course, we enjoyed a bone-in pork loin, served with a sauce made from the juices extracted from the bone.Dessert consisted of mango sorbet, jasmine espuma, and green pepper. The pepper added a wild and intriguing twist.Unfortunately, the cheese selection was somewhat limited, but I chose Stilton and chèvre from the available options.It was a great meal! Less

Located within the famous Imperial Hotel, Les Saisons offers a warm atmosphere, often filled with families and older couples.Every dish was delicious, showcasing the quality of each ingredient. The sauces were particularly rich and exquisite. The seafood stood out with its strong flavors, making it truly enjoyable. The bread served was perfectly paired with the meal and was delightful.For dessert, all the treats were centered around chocolate, starting from bite-sized confections. They were rich yet did not leave an overly sweet aftertaste, making them very enjoyable.The service was warm and helped ease any tension. It truly felt like a top-notch experience at Les Saisons in the Imperial Hotel. Less

I was treated to a birthday lunch.Both the service and the food exuded a high level of sophistication and attention to detail, making for a truly satisfying experience. Starting with an amuse-bouche featuring trout hidden beneath a pistachio mousse, we enjoyed an appetizer of white asparagus and amberjack, followed by a dish inspired by the Burgundy region's Oeufs en Meurette. The combination of canola flowers and shrimp was surprisingly fresh, and the main course of strip loin was exceptional. Every dish, including the birthday cake for dessert, showcased the chef's remarkable skills.This experience has motivated me to work hard so that I can return again. Less

【Visit Situation】Weekday Lunch【Wait Time】0 minutes (Reservation made)【Selected Menu】Lunch 5-Plate【Taste Impression】The meal was very filling and satisfying! My personal favorite was the first dish featuring pistachios, which was rich and delightful. The meat and fish dishes also had great depth of flavor.Since it was my birthday, I received a special dessert plate and two four-leaf clovers! I was also pleased that they provided an envelope for takeout.【Atmosphere of Other Guests】All around me were couples celebrating their birthdays as well.【Staff Atmosphere】There were many young male staff members who were very polite. The French head chef even came over to greet us.【Parking and Bicycle Parking】Available. Free for 3 hours. Less