Kitajima Tei (北島亭) Tokyo

4-Dish Course for JPY 16,500 Soft Drinks x3 Alcohol x2 Service Charge? Total: JPY 23,710 Located a 7-minute walk from Yotsuya Station, this French restaurant was visited after making a reservation by phone. "Cucumber Soup" A refreshing cucumber soup infused with mint. "Légumes à la Grecque" A dish of sautéed zucchini, carrots, burdock, and onions marinated in olive oil, white wine, and coriander. "Hokkaido Fresh Sea Urchin Consommé Jelly" A specialty of Kitajima Tei, featuring cauliflower mousse topped with consommé jelly and sea urchin from Nemuro, garnished with Akita's junsai (water shield). "Stuffed Red Bell Pepper with Mozzarella Cheese" Red bell peppers filled with mozzarella cheese, served with clams, mussels, asari clams, scallops, and turban shells, drizzled with a broth made from shellfish and basil oil. "Grilled Flounder with Potato" Flounder topped with shredded potatoes and baked, served with a fish broth combined with butter. Accompanied by sautéed broccoli, boiled okra, and mashed potatoes. "Ibaraki Black Wagyu Top Sirloin Steak" A dish featuring top sirloin steak and braised top sirloin, paired with a red wine sauce. Accompanied by green beans, carrots, lotus root, and Manji peppers. "Lime Granita" A palate cleanser. "Tea Pudding with Caramel Ice Cream" "Petits Fours" ◯ Dauphinois ◯ Croquant ◯ Chocolate Cookie ◯ Lemon Sablé ◯ Cheese Sablé ◯ Coconut Macaroon The course structure includes amuse-bouche, appetizers, cold dishes, hot dishes, fish course, meat course, palate cleanser, dessert, and petits fours. For the cold dishes, I chose the specialty "Fresh Sea Urchin Consommé Jelly" (+JPY 550) from 6 options. For the hot dishes, I selected "Stuffed Red Bell Pepper with Mozzarella" from 3 options. The fish course had only one option, and for the meat course, I chose the "Black Wagyu Top Sirloin Steak" from 3 options. This French restaurant has been in business for over 30 years. Despite its generous portions and bold presentation, the dishes are simple yet delicate. I was continually impressed by the straightforward focus on deliciousness, without any extravagant techniques or complex plating. It was a great meal. Less

1,719 characters ★- 4-course meal (JPY 18,150, tax included) Duration: Approximately 3 hours01. Chilled cucumber soup with a hint of mint 02. Légumes à la Grecque (marinated vegetables) 03. Marinated spiny lobster with garlic-flavored tomato salad (JPY 1,210) 04. Original bread and butter (refills available) 05. Stuffed red bell pepper with mozzarella cheese, served with clams, mussels, scallops, and whelk or Pan-seared foie gras from Hungary with corn galette (JPY 1,210) 06. Grilled flounder from Choshi, Chiba, with potato crust and sauce de poisson 07. Steak of black-haired Wagyu beef from Ibaraki with shallot butter sauce or Roasted duck breast from Miyagi, Zao deep mountain charcoal-fed duck with Madeira sauce 08. Lime granita 09. Banana and coconut tart with caramel ice cream 10. Post-meal beverages (coffee, tea, espresso, or herbal tea) | 6 types of petit fours (Dauphine, croquant, chocolate cookies, lemon sablé, cheese sablé, noix de coco / can be taken home as souvenirs)In search of rich and bold French cuisine, I revisited this restaurant (4.08). You can choose between a 3-course meal (JPY 16,940) or a 4-course meal (JPY 18,150), with the difference being the inclusion of a fish dish. I opted for the "4-course meal."The meal includes 2 amuse-bouches, a cold appetizer, bread, a hot appetizer, a fish dish, a meat dish, granita, dessert, and petit fours. You can choose your cold appetizer from 6 options (some dishes may incur an additional charge). For the hot appetizer, you can choose one, but unlike the cold appetizer, it is served in pairs. We were a party of four, but only one person could not choose a different dish, so we received two servings each.There was no choice for the fish dish, but for the meat dish, there were 3 options available, served in pairs. Since we were four, we could choose a maximum of 2 types (prioritizing the preferences of my companions, I chose beef and duck). For dessert, like the cold appetizer, each person can choose their favorite.I chose the spiny lobster for the cold appetizer at JPY 1,210, and we shared the foie gras, which was half the price at JPY 605. This was added to the course price, along with a 5-glass pairing (JPY 10,285). My total payment was JPY 30,250.As for the dishes, the amuse-bouche "cucumber soup" was immediately the highlight of the day. With refreshing notes from cucumber and mint, balanced with richness from salt and cream, the balance was exquisite. Unlike the trendy modern French preference for light soups, this was a rich one while still maintaining freshness.The spiny lobster cold appetizer was somewhat watery on its own, lacking a bit in flavor. However, it was surrounded by umami elements like tomato juice, garlic, and anchovy, which elevated the taste of the lobster significantly when eaten together. It was impressive how they boldly used garlic, which is often avoided in high-end restaurants.Seven years ago, the foie gras was from France, but now it has been downgraded to Hungarian. (Hungarian foie gras is said to be cheaper than French.) This may be a result of recent inflation. While the foie gras from my previous two visits was more impressive, I still enjoyed this rich and fatty version.The fish dish featured moist flounder paired with two types of potatoes: finely sliced and mashed. This was the opposite of the modern French approach that focuses on the ingredients. Using potatoes and sauce de poisson to elevate the ingredients is a classic French technique. Though it was a bit difficult to eat due to the bones, the flavor from the collar part surpassed that of the fillet.The beef was from the top sirloin, not the sirloin cap. It didn’t evoke the same excitement I felt when I had the sirloin cap here before. As for the duck, I think the one from "Tour d'Argent Tokyo (3.95)" was superior. Perhaps I should have chosen lamb at this restaurant instead.The final petit fours were not as voluminous as before, and I felt a bit unsatisfied with the latter part of the course compared to the past. However, the "rich and bold" flavors unique to Kitajima Tei remain intact, and the chef greeted each table. Less

【Yotsuya Station】2026 Bronze Tabelog Score: 4.06 (as of August 2026) I visited this long-awaited restaurant with three delightful foodie friends.Now, let me brag a bit (laughs). The first time I had authentic French cuisine was at "L'Espadon Ritz Paris" when I was 23. I remember wearing a long dress and high heels. The dishes were quite rich, which marked the beginning of my dislike for foie gras.In my late 20s to 30s, my experience was too limited. I visited places like Robuchon, the now-closed Queen Alice main branch, and L'Oiseau (which we oddly called Shiseido Parlor at home, haha), but I couldn't develop a love for French cuisine. In my 40s, I started to like French food a bit at the now-closed "Ozawa." I also enjoy dining at Le Manoir aux Quat'Saisons. Recently, I discovered my favorite restaurant in Mito, "Ootsu," which incorporates some "Japanese" elements. Thanks to "Ootsu," I learned to love foie gras, and my passion for French cuisine blossomed.I apologize for the lengthy introduction, but gradually, I started to appreciate French cuisine. In my 50s, I finally found a restaurant where I can genuinely say I enjoy classic French food. Although I had a strong aversion to it in my youth and still have limited experience, I feel fortunate to have discovered "Kitajima Tei" at this point in my life.We started with a refreshing cucumber cold soup. The smooth soup had a delightful mint aroma, capturing my heart from the very first sip.From the selection of cold appetizers, I chose the signature dish, sea urchin consomme jelly. The creamy cauliflower sauce was smooth and beautifully complemented the fresh sea urchin. The texture of the junsai (water shield) was also pleasant. It was a dish of high culinary excellence.And my favorite dish of the day was:✨ Grilled Flounder from Choshi, Chiba, with Potato and Sauce de Poisson The sauce was exceptionally delicious!! I've heard that sauce is the essence of French cuisine, and this seafood broth sauce was practically the star of the dish. This is what classic French cuisine is all about! The flounder paired perfectly with the potatoes. A rich seafood dish. Bravo!We also enjoyed plenty of small sweets, leaving us extremely satisfied.My companions, who have returned, mentioned that the restaurant maintains its traditional flavors while being properly updated. I now understand why Kitajima Tei has been loved for so long.~ Choose 4-Dish Course ~ JPY 18,150 (tax and service included)◆ Cucumber Cold Soup with Mint Aroma ◆ Légumes à la Grecque (Marinated Vegetables) ◆ Hokkaido Fresh Sea Urchin Consomme Jelly with Cauliflower Cream Sauce (+JPY 550) ◆ Original Bread and Butter (with extra bread available) ◆ Stuffed Red Bell Pepper with Mozzarella Cheese, Clams, Mussels, Scallops, and Whelk or Pan-Seared Foie Gras from Hungary with Corn Galette (JPY 1,210) ◆ Grilled Flounder from Choshi, Chiba, with Sauce de Poisson ◆ Steak of Black Wagyu Beef from Ibaraki with Shallot Butter Sauce or Roasted Duck Breast from Miyagi with Bamboo Charcoal with Madeira Sauce ◆ Lime Granita ◆ Nougat Glacé with Three Berry Sauces ◆ Post-Meal Beverage: Choose from Tea, Espresso, or Herbal Tea (I chose tea) ◆ Small Sweets (Dauphine, Croquant, Chocolate Cookies, Lemon Sablé, Cheese Sablé, Noix de Coco)This time, it was great to share various dishes with my close friends! While dates are nice, I highly recommend going with good friends!Including Champagne, we enjoyed a wine pairing of 4 glasses, totaling JPY 27,830 (tax and service included). The satisfaction exceeded the price‼️ For this price in Yotsuya, Tokyo, it’s a testament to their dedication. Simply wonderful.I hope this renowned restaurant continues for a long time. I will definitely visit again! Note: Four people was the right choice. Next time, I’ll order the lamb! Less

Revisiting after 14 years. This is my second visit, just a short walk from Yotsuya Station. A French restaurant known to anyone who loves French cuisine: Kitajima Tei.Fourteen years ago, this was where my journey into French cuisine began. Since then, I have visited various restaurants and experienced many different French dishes. I felt the urge to return to my roots and decided to visit again.We were a party of four for dinner.The course options are a 3-course or a 4-course prefix. The 3-course option is JPY 16,940, while the 4-course option is JPY 18,150. Since the difference is only JPY 1,210, we naturally chose the 4-course option.Here’s what we ordered: 4-course meal (JPY 18,150), additional charges for selected dishes (JPY 1,210) 4 glasses of wine (JPY 8,470) Total bill: JPY 27,830 (all prices include tax)The selected course included the following dishes: (★ indicates shared by two) (1) Chilled cucumber soup with a hint of mint (2) Légumes à la Grecque (marinated vegetables) (3) Cold appetizer: Lobster and scallop tartare with carrot salad (4) Hot appetizer: ★ Stuffed red pepper with mozzarella cheese or Hungarian foie gras poêlé (5) Fish dish: Grilled flounder with potato crust and sauce de poisson (6) Meat dish: ★ Black Wagyu top sirloin steak or roasted duck breast (7) Lime granita (8) Dessert: Nougat glacé with three types of berry sauce (9) Post-meal drinks and six types of petit fours Although it’s called a 4-course meal, (1), (2), (7), (8), and (9) are automatically included, making it a total of 9 dishes. The 4 counted courses (3), (4), (5), and (6) are substantial and impressive, so once again, I left feeling quite full. Kitajima Tei remains as strong as ever.The dishes reflect the essence of classic French cuisine. However, they are not merely nostalgic flavors; there are surprises that make you think, "Oh, I didn’t expect that!" The base flavors are robust, and the variations in ingredients, sauces, and seasonings create a delightful range of tastes. I was reminded once again of the complexity of classic French cuisine. I realized that I still have much to learn about classic French cooking and that there are many flavors I have yet to discover.The grilled flounder with potato crust and sauce de poisson was absolutely delicious. The sauce de poisson was outstanding, enhancing the flounder’s flavor significantly. Additionally, crispy potato shavings on top amplified the flounder’s skin’s crispiness, while a bed of mashed potatoes underneath connected the flounder and the sauce de poisson. This subtle technique came together to create a truly exceptional dish.Moreover, the chilled cucumber soup with a hint of mint was a standout, far surpassing similar soups from other restaurants. The refreshing taste of cucumber was beautifully expressed in this chilled soup, with no unpleasant cucumber odor, just pure freshness. The mint subtly enhanced the refreshing quality. I’ve had chilled cucumber soup at various places, but this flavor is truly unique.The cold appetizer of lobster and scallop tartare with carrot salad was also delightful. The lobster and scallop were perfectly integrated, and the sauce that connected them was intriguing. A hint of curry flavor added a surprisingly pleasant touch.However, while I was impressed by the vegetable and seafood dishes, I felt somewhat underwhelmed by the meat dishes this time.That said, classic French cuisine is still wonderful. It offers a sense of stability and reassurance backed by skill. In an era where light and glamorous French cuisine is in vogue, perhaps this classic style is, in fact, something new. Less

I made a reservation by phone and decided to go for the 4-course option since the price difference with the 3-course was minimal. Starting with the soup, the signature dish of sea urchin and consomme was absolutely delicious. There was also a fish dish, and the main meat course was perfectly cooked with a sauce that truly embodied French cuisine. However, the portions were quite large, so I ended up taking the meat and the final baked dessert to go.It was a shame not to fully enjoy the perfect pairing of the meat and red wine on-site. For those with smaller appetites, I recommend sticking to the 3-course option. Less

I haven't had the chance to enjoy authentic French cuisine in both my work and personal life lately, but I came here to celebrate my daughter's 20th birthday. Reservations are accepted starting a month in advance, and weekends fill up quickly, so I booked for Friday. It had been over twenty years since my last visit, and the chef has certainly aged since then.Knowing that the portions are generous, as they say "robust French cuisine," I opted for the three-course meal (though they serve plenty of amuse-bouches and desserts as well). The prices have roughly doubled since my last visit, but that’s just the way things are now. I chose a set of three glasses of wine to pair with the dishes, and in hindsight, I could have gone for four. The glass of Champagne was my favorite, Henriot.To start, we received an amuse-bouche before the appetizers: a refreshing cold cucumber dish with a hint of mint. I forgot to take a photo of it, so moving on to the specialty dish, we had sea urchin consomme jelly with cauliflower mousse. The sea urchin from Nemuro was of the highest quality, and the dish was truly exceptional. I know I could never replicate it at home, but I’d love to try. Next was a hot appetizer of scallops stuffed with bell peppers and whelk, followed by the chef's recommended main dish, the Kawamata Shamo chicken diablo, and for dessert, poached peaches.After dessert, we were served baked sweets, but I could hardly eat any and ended up bringing them home for my daughter. The entire meal was wonderfully structured, but I was definitely full by the end.The man next to us ordered the four-course meal and looked like he was in a food fight by the time the main dish arrived, sweating and reaching his limit.I had a great meal at this nostalgic restaurant. It was a wonderful experience. It was a great meal! Less

This was my first visit. I had heard rumors about how filling the dishes are, so I decided to go for four courses. For the cold appetizers, I ordered the signature sea urchin with consomme jelly, oysters, and a salad with asparagus and crab. The oysters were quite salty, but everything else was delicious. The asparagus salad was truly generous; there was so much that I couldn't finish it on my own. For the hot appetizers, the sweet bell pepper with melted mozzarella paired beautifully with the freshness of the surrounding shellfish and mitsuba (Japanese wild parsley). The fish was perfectly cooked, with crispy potatoes that had a great texture, and the meat was cooked to my liking with a very tasty sauce. I also had dessert, but I couldn't finish the baked sweets and took them home instead. I enjoyed a truly elegant moment. Less

Kitajima Tei @ Yotsuya ○ Tabelog Award 2026 Bronze Winner ○ ○ Selected as one of the Top 100 French Restaurants in Tokyo by Tabelog 2025 ○ ● Ordered Items 4-Dish Course ¥16,500 x 2 Cold Appetizer Charge + ¥550 Hot Appetizer Charge + ¥1,100 x 2 3-Glass Pairing Course ¥5,940 x 2 Service Charge (10%) ¥4,763 → Total ¥52,393 (for 2 people) ● Personal Rating: ★4.8 ● Introduction Founded in 1990, this classic French restaurant has been loved for many years. It has received prestigious accolades such as the Tabelog Bronze Award and being listed among the Top 100 French Restaurants. Owner Chef Motoyuki Kitajima, who has worked at renowned establishments in France like Troisgros and Georges Blanc, opened this restaurant in 1990. Now at 75 years old, he still visits the market every morning and continues to showcase his culinary skills in the kitchen during service hours. Located about a 5-minute walk from Yotsuya Station, it has a convenient location along San'ei Street. I made a phone reservation for the weekday 11:30 AM slot a few days prior. Reservations are only accepted by phone, and the cash-only policy reflects the classic style of the restaurant. The course duration is approximately 3 hours. The course is a prix fixe style, allowing you to choose between 3 or 4 dishes. On this day, the fish dish was fixed, while the cold appetizer, hot appetizer, and meat dish were chosen freely. Given the generous portions, I strongly recommend opting for the 3-dish course for those with an average appetite, as the 3 or 4 dishes refer only to the selectable items, excluding amuse-bouches and desserts. ● Taste Impressions ▪︎ Amuse-Bouche 1 Chilled cucumber soup. It eliminates the raw taste of cucumber, highlighting only its refreshing flavor combined with dairy, creating a summery taste. The mint on top adds to the freshness. Delicious. ▪︎ Amuse-Bouche 2 Puff pastry with a crispy texture topped with salted fish and tomatoes, seasoned simply to enhance the saltiness and umami of the seafood. The summer vegetables garnished on the plate also evoke the season. Delicious. ▪︎ Cold Appetizer From six options, I chose the restaurant's specialty: sea urchin in consomme jelly. The consomme jelly itself is incredibly delicious. While the saltiness is subtle, it encapsulates the umami of vegetables and meat, making me wish it were sold in a can for about ¥2,000. The jelly alone is exquisite, but when paired with generous amounts of fresh sea urchin, it becomes a true delicacy. There’s no fishy taste, just pure sweetness, creating a delightful experience. The addition of junsai and cauliflower mousse adds color. My companion chose the tartare of black-haired Wagyu beef. This dish also has a volume that could easily be mistaken for a main course, with unique seasoning using Tabasco and mustard. ▪︎ Bread Whole grain round bread. Moist and soft, it offers a deep flavor of wheat. The accompanying butter is also exceptional, delicious enough to eat on its own, but I restrained myself to save room for the subsequent courses. The quality of service was excellent, and I was offered a refill, so I ended up having two pieces. ▪︎ Hot Appetizer From three options, I chose the pan-seared foie gras. The hot appetizer and meat dish must be the same as those chosen by my companion. The Hungarian foie gras was impressively large, sitting atop a corn galette. The foie gras is delicious on its own, but pairing it with the corn galette balances the richness, making it incredibly enjoyable. The sauce made with shallots and sherry vinegar is refreshing, and the reasoning behind this combination becomes clear upon tasting. Absolutely delicious. ▪︎ Fish Dish This was a fixed menu item. The flounder from Choshi, Chiba, was sautéed with finely sliced potatoes. The flounder is moist and tender, while the crispy potatoes enhance the texture. The sauce is a fish stock-based soup de poisson, rich in umami that seeps into your body. Incredibly delicious. ▪︎ Meat Dish From three options, I chose the steak of black-haired Wagyu top sirloin. With a generous portion of 150-200g, the meat is perfectly marbled, and the juicy cooking technique is top-notch. Incredibly delicious. Not only the main dish but also the accompanying chicken liver mousse and various vegetables were exceptional. The presentation of the vegetables may not align with current trends, but the cooking technique highlights the quality of the ingredients beautifully. The sauce is simply made with shallots and butter, emphasizing the ingredients throughout. ▪︎ Palate Cleanser A lime sorbet was served as a palate cleanser before dessert. The size of the cocotte was surprisingly large, which made me laugh, and the presentation was somewhat haphazard, adding to the humor. Upon tasting, the refreshing aroma of lime and a herb-like fragrance were delightful, leaving me impressed. The contrast between the initial roughness and the exquisite flavor made me unable to stop laughing. ▪︎ Today's Dessert This was also a selectable item, and I chose the crème brûlée from six options. The cocotte was comically large, which made me burst into laughter. When I cracked the crispy caramelization, I found a custard filled with plenty of vanilla beans. The richness of the eggs and the perfect sweetness left a lasting impression, and despite being quite full at this point, it went down smoothly. My companion chose the chocolate mousse. It had a bold appearance, as if it was scooped generously with a cookie inserted! The flavor was rich, allowing for the enjoyment of cocoa bitterness and the creaminess of fresh cream. This was also incredibly delicious. ▪︎ Mignardises Since it was my birthday celebration, a birthday plate was presented with six types of baked goods. Many guests take some home. They were so delicious that I tried to take two home, but the coffee served as a post-meal drink was exceptional, and they kept bringing refills, so I ended up finishing everything on the spot. I had an amazing time, indulging in too much food and drink, while also enjoying a lovely afternoon nap. ● Overall Impression Simply put, this is a wonderful full course where you can enjoy delicious food to your heart's content. It’s a shame that the photos don’t do it justice, but each dish has a generous portion, allowing you to fully appreciate the chef's skills. While it may lack extravagant decorations or beautiful presentations, it perfectly fulfills the essential elements of taste and quantity, leaving nothing to be desired. This is exactly what I appreciate in dining. The staff generously offered refills for bread and coffee, and they adapted the pairing service by providing half portions for two glasses, showcasing impressive and efficient service. Chef Kitajima occasionally comes out to the dining area during the course to interact with guests, and his friendly demeanor left a great impression. His casual appearance, sometimes without an apron, may divide opinions, but it certainly contributes to the restaurant's atmosphere. To enjoy such a high-quality full course with generous portions and pairings for around ¥25,000 is quite a bargain. The atmosphere is not heavy, making it a place I would recommend even to French cuisine beginners, although the portion sizes may not be suitable for novices. I strongly recommend first-timers to opt for the 3-dish course unless they have special training like I do. Less

10 Consecutive Years of Bronze - Awarded Again in 2026! ❣️Every time I visited the nearby Tan Ninj, I couldn't help but be curious about this place, wandering in front of the restaurant multiple times. Haha! Finally, after two months, I was able to come here! ❣️Amuse Bouche - 2 Dishes○ Chilled Cucumber Soup The refreshing texture enhances the start of the meal.○ Summer Vegetable Pie with Sea Bream Dough A dough infused with sea bream, filled with plenty of summer vegetables.○ Sea Urchin Consommé Jelly A generous amount of sea urchin with a sweet and chilled jelly! ❣️○ Stuffed Red Bell Pepper with Mozzarella Cheese Bell pepper and cheese, surrounded by shellfish—amazing! ❣️○ Grilled Flounder with Potato and Fish Soup Is flounder really this plump? ❣️○ Bone-in Pork Roast, Grandmother Style The 500g pork is too much to finish, but it's delicious! ❣️○ Dessert: Yubari Melon & Peach Compote Summer, summer, summer—so refreshingly cold! ❣️○ Cookie & Milk Coffee The service staff provided detailed explanations for each dish. Chef Kitajima gave me a friendly pat on the shoulder, asking, "How is it?" to which I replied, "Delicious!" He joked, "It's just luck!" with a smile.Thank you, thank you! ❣️The portions were generous, and every dish made me feel the essence of summer—GREAT! ❣️A memorable quote: "Eating delicious food makes you forget the time."And just like that, about three hours flew by! Haha! Less

For our wedding anniversary, we visited Kitajima Tei in Yotsuya. This restaurant is famous for its "Hara Pan French" (literally "full-belly French"), and upon visiting, I was impressed not only by the generous portions but also by the deliciousness of each dish. Overall, it was a fantastic experience.Chef Kitajima, born in 1951, is still actively working in the kitchen at over 70 years old, which is quite remarkable. This time, we opted for a 4-course menu that included both fish and meat, paired with wine.【Ordered Menu】- 4-course selection: JPY 16,500- Wine pairing (3 glasses): JPY 5,940The cucumber soup served as an introduction was surprisingly delicious. It was light yet flavorful, raising my expectations significantly at this point.The pizza with eggplant and zucchini was also tasty, and the specialty dish of fresh sea urchin with cauliflower consomme jelly was exceptional. The shrimp tartare was delightful as well, making for a highly satisfying start to the meal.What stood out the most was the fish with crispy scales. The aroma and texture were truly excellent, and it was incredibly delicious. Since the menu includes both fish and meat, I highly recommend going for the 4-course option at Kitajima Tei.The foie gras was a massive portion, perfect for foie gras lovers. I chose duck for the meat course. After a hearty meal, we refreshed our palate with sorbet before moving on to dessert. Both the pudding and tart were delicious, and we were served plenty of petit fours after the meal.I had heard that the portions were large, but personally, I found it quite manageable. If you can handle Jiro-style ramen, you’ll likely finish this with ease. In fact, I felt like I could have eaten more, so I ended up enjoying extra bread. I was glad to have a strong appetite.I recommend this place for those who want to indulge in a hearty meal and drink while experiencing the grandeur of classic French cuisine on a special occasion. Less

I had the pleasure of visiting the renowned restaurant "Kitajima Tei" for the first time, a place that has been widely discussed among Tabelog bloggers.In the weeks leading up to my reservation, I eagerly browsed through the images of the menu shared by other bloggers, excitedly contemplating which dishes to choose.I ended up selecting four dishes, and each one was beyond mere descriptions like "delicious" or "impressive." Every bite brought joy that resonated throughout my entire being, including my mind and stomach, making each dish truly exceptional.For those who haven't been yet, I highly recommend experiencing these dishes that can only be described as a "zone of uncharted experiences"—they are truly memorable. Less

A Masterpiece of French Cuisine by Chef KitajimaThis restaurant is renowned for producing famous disciples in the French culinary world.Located just a 5-minute walk from Yotsuya Station, look for the yellow tent that says "Kitajima Tei".I made a reservation in advance for a weekend lunch.On this day, I opted for the course with hot appetizers, cold appetizers, and a meat main dish for JPY 15,400.Adding fish would bring the total to JPY 16,500.This is a so-called prix fixe course where you can select your favorite cold and hot appetizers, as well as the main dish.From the selection of cold appetizers, I chose the restaurant's specialty: Hokkaido fresh sea urchin with consomme jelly and cauliflower cream (an additional JPY 550).For the hot appetizer, I had the German white asparagus with hollandaise sauce, topped with sea bream soft roe and an egg pie (also an additional JPY 550).For the main dish, I selected the steak made from Ibaraki Prefecture's black-haired Wagyu top sirloin, served with shallot butter sauce.The amuse-bouche was a tart of summer vegetables!It was colorful and had a wonderfully flaky pastry, perfect to enjoy with champagne.This was followed by a tomato soup with basil cream.I paired three glasses of wine with my meal.The sea urchin consomme jelly was served on a plate, generously topped with sea urchin. When combined with the rich and flavorful cold consomme jelly, it felt incredibly luxurious.The asparagus was impressively thick, and when paired with the hollandaise sauce, the saltiness of the sea bream soft roe provided a delightful accent.For the main dish, the meat was served with a butter sauce made from shallots.I had expected a heavier sauce made with fond de veau, but surprisingly, it was light and delicious until the very end!For dessert, I had half of a tea pudding and half of a savarin.If you can't finish the final mignardises, they will pack them for takeout.I had heard that the portions were large, so I was concerned about finishing, but it turned out to be more than manageable.The dishes from this French master were perfectly calculated in both quantity and flavor, allowing me to enjoy every bite until the end.Occasionally, the chef would come out of the kitchen to chat with us.He was a lively and delightful chef, and I truly appreciated the wonderful dining experience.Finally made it to Kitajima Tei! Less

Although there was no background music, the sound of birds chirping could be heard. The three-course meal is priced at JPY 15,400, allowing you to choose from cold appetizers, hot appetizers, and meat dishes (or cold appetizers, fish dishes, and meat dishes). Wine pairing for three glasses is available for JPY 5,940. Tap water is served without needing to ask.- Amuse Bouche 1: Puff Pastry- Amuse Bouche 2: Soup- Cold Appetizer: Specialty Hokkaido Sea Urchin Consommé Jelly with Cauliflower Cream (+ JPY 550)- Hot Appetizer: German White Asparagus with Hollandaise Sauce, Sea Bream Soft Roe, and Egg Puff (+ JPY 550)- Meat Dish: Ibaraki Prefecture Black Wagyu Top Sirloin with Shallot Butter Sauce- Palate Cleanser: Sorbet- Dessert: Savarin with RumThe Champagne served is DM Brand Blanc. The white wines include Alsace Pinot Blanc and Burgundy Aligoté. The red wine is Burgundy Fixins Pinot Noir. The cutlery is from Todai, Noritake, and Laguiole.As a small eater, I opted for the three-course meal due to the portion sizes, but I found it to be just right and enjoyed every bite until the end. As expected from a long-established French restaurant, the taste was consistently excellent. Less

We celebrated our wedding anniversary by trying the renowned hearty French cuisine for the first time! It was incredibly delicious, and the course left us completely satisfied... simply the best.As we were leaving, Chef Kitajima shared a message for the younger generation: "Work hard, earn money, and spend it well." I loved his frankness! I ordered the 3-course meal (JPY 15,400) along with a glass of champagne (JPY 2,200) and Fuji gas mineral water (JPY 1,320). He opted for the 4-course meal (JPY 16,500) and a wine pairing with 3 glasses (JPY 5,940). Here’s what we chose: - Appetizer: Marinated raw oysters from Hyogo Prefecture with raspberry vinegar - Hot Appetizer: Domestic white asparagus with hollandaise sauce, soft roe of sea bream, and egg pie (+JPY 550) - Fish Dish: Pan-seared sweet sea bream from Yamaguchi Prefecture with clams and a presentation of fennel - Meat Dish: Steak of black-haired Wagyu top sirloin from Ibaraki Prefecture with shallot butter sauce - Dessert: Clafoutis with American cherries In addition to our selected dishes, there were plenty of extras like a pie with summer vegetables and fish, tomato and quail soup, bread, a refreshing sorbet, and baked goods that made great souvenirs. Every dish was incredibly delicious, but if I had to pick a favorite, it would definitely be the Wagyu top sirloin steak. The size and flavor of that steak were just extraordinary... I might not be satisfied with dainty French portions anymore! The volume was also noteworthy; even the 3-course meal was more than enough to fill us up. For instance, the oysters we ordered as an appetizer came with five pieces—definitely a luxurious treat! They even prepared a special plate for our wedding anniversary, making it a truly memorable day. Less

This is a long-established French restaurant with over 25 years of history, recognized as a Bronze restaurant on Tabelog and listed among the top 100 French restaurants.I enjoyed a JPY 16,500 prefix course this time. One of the charms of Kitajima Tei is the ability to choose your own dishes. The time spent pondering what to eat while browsing the menu is part of the enjoyment of dining here. Note that some popular dishes may incur an additional charge, so be sure to check.The first dish that left an impression was the white asparagus from Hokkaido.The thick white asparagus was juicy and had a rich sweetness. Paired with a classic hollandaise sauce, it was a traditional yet highly refined dish that showcased the quality of the ingredients.For the fish course, I had the sweet sea bream.The contrast between the crispy skin and the tender flesh was remarkable. The sauce was neither too heavy nor too light, perfectly enhancing the fish's flavor.The meat course featured beef steak and braised beef.The steak was cooked to perfection, with the flavor of the lean meat expanding with each bite. While it wasn't flashy, it delivered a robust taste of the meat itself, showcasing classic preparation.On the other hand, the braised beef was astonishingly tender due to long, slow cooking, and it paired excellently with the rich sauce. It had the depth characteristic of classic French cuisine, making it hard to stop enjoying the wine.I sampled several types of wine by the glass, starting around JPY 1,000 each, and there are also pairing sets available for three or four glasses.While modern French cuisine has been trending towards visual appeal, Kitajima Tei focuses on the quality of sauces, cooking techniques, and ingredient handling, making it a true classic French restaurant.It’s easy to understand why this esteemed establishment has maintained high ratings over the years. I highly recommend it for anniversaries, business dinners, or any day when you want to enjoy authentic French cuisine. Less

Kitajima Tei @ YotsuyaI returned for lunch after six months! This renowned French restaurant is famous for its generous portions and deliciousness. It is often considered the ultimate destination for French cuisine lovers.The lunch menu is the same as the dinner menu. I opted for the 4-course meal priced at JPY 16,500.First up was the amuse-bouche tart. It featured a paste made from sea bream spread on a pastry, topped with thin slices of zucchini, tomato, and eggplant, resembling a pizza. The concentrated flavor and aroma of the sea bream combined perfectly with the buttery, flaky pastry, creating a delightful balance. However, with such a substantial amuse-bouche, I began to worry about the volume of what was to come. A happy dilemma indeed.The second amuse-bouche was a tomato soup, which contained a soft-boiled quail egg, topped with basil oil and basil cream sauce. This dish was a perfect blend of richness and freshness, truly exceptional. It’s impressive how they elevated tomato soup to such delicious heights. I could drink this every morning.Now, onto the main course, starting with the first dish. I chose the sea urchin consomme jelly with cauliflower mousse, just like last time. This is one of their specialties. For sea urchin lovers, this dish is a dream come true, allowing you to indulge in sea urchin to your heart's content. The sweetness of the sea urchin, the umami of the consomme jelly, and the creamy flavor of the cauliflower mousse blend together in an incredible taste, and the portion is generous.The second dish featured thick white asparagus with hollandaise sauce. Accompanied by a paste made from the soft roe of sea bream, combined with herbs in a pastry, the moment you take a bite, the juice from the asparagus bursts forth. I’ve been overwhelmed by delicious dishes one after another, and it’s pure bliss. However, at this point, I was starting to feel quite full.The third dish was a meunière made from the head and collar of sweet sea bream. The outside was crispy and incredibly fragrant, seasoned generously with salt, making it a perfect match for wine. The flesh was plump and juicy, retaining moisture, and it was simply delicious. We found ourselves silently picking at it like crabs. You can also place a slice of lemon on top to infuse its aroma and change the flavor. At other restaurants, this dish alone would be substantial enough to serve as a main course.The fourth and final main dish was roasted black-haired wagyu top sirloin with shallot sauce. The beautifully pink cross-section was stunning. It was incredibly tender, yet the lean meat had a supple texture, and the richness of the fat was perfectly complemented by the fragrant sauce. The accompanying vegetables were also delicious. However, I was nearing my limit. My breathing was getting heavier.For dessert, I chose the chocolate mousse from a wide variety of options. It was quite bitter, with a hint of cocoa acidity amidst the sweetness, surprisingly light and easy to enjoy. Incorporating strawberries and cookies added a nice rhythm to the texture.I couldn’t finish the baked sweets, so I took them home. I’ll enjoy them slowly at home.The lunch lasted nearly four hours, but it truly flew by. The bill was around JPY 27,000 per person, which is unbelievably reasonable considering the quantity and quality. At a flashy French restaurant in Minato, it wouldn’t be surprising to be charged double. Thank you, Kitajima Tei.Chef Kitajima was also very engaging, greeting us and explaining the ingredients, and checking in with a smile to ask if everything was delicious. It was a truly enjoyable dining experience. The legend is incredible.It was a great meal. Less

A classic French restaurant located in Yotsuya, Shinjuku.Opened in 1990, it is a renowned establishment of authentic classic French cuisine.The owner is Chef Motoyuki Kitajima, a legend in the Japanese French culinary scene.The charm of this place lies in its ability to offer delicious French dishes in a relaxed atmosphere, allowing you to enjoy a hearty meal.∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ♡ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞ ∞This was my first visit in about 7 years and 8 months.The location is about a 5-minute walk from Yotsuya Station.The yellow facade is a notable landmark.The interior has a warm and calming ambiance.The menu features two options: a "3-Dish Select Course (JPY 15,400)" and a "4-Dish Select Course (JPY 16,500)."I was tempted by the additional dish for just JPY 1,100, but since this restaurant is also famous for its generous portions, I ultimately decided to go with the 3-dish course.For drinks, I chose a wine pairing with three glasses.== 3-Dish Select Course ==◆【Amuse Bouche ①】 ~ Tarte Flambée ~ A crispy pastry topped with eggplant, zucchini, and tomato, resembling a pizza. It was delicious from the start, raising my expectations for the upcoming dishes.◆【Amuse Bouche ②】 ~ Soup de Poisson ~ First, enjoy the seafood flavors by sipping it straight, then add the toast spread with aioli for a flavor change. Both were incredibly delicious.◆【Cold Appetizer】 (+JPY 550) ~ Hokkaido Fresh Sea Urchin Consommé Jelly with Cauliflower Cream ~ A specialty of Chef Kitajima. A mousse of cauliflower topped with consommé jelly and fresh sea urchin from Nemuro. The portion was generous, and the taste was outstanding.◆【Bread】 Served with butter.◆【Hot Appetizer】 ~ German White Asparagus with Hollandaise Sauce ~ Two large, thick white asparagus spears, simply boiled in salted water and served with hollandaise sauce. The white asparagus was sweet and very tasty.◆【Main Dish】 ~ Ibaraki Prefecture Black Wagyu Top Sirloin Steak ~ Perfectly cooked, tender, and rich in flavor. Served with chicken liver pâté and mushrooms, along with a curry sauce made with shallots.◆【Granité】 A refreshing icy dessert to cleanse the palate.◆【Dessert】 ~ Crème Caramel with Vanilla Ice Cream ~◆【Coffee】 Herbal tea.◆【Mignardises】 Four types of baked sweets. I was quite full, so I had them wrapped up for take away.== Drinks ==Wine pairing with three glasses. ★ Henriot Brut Souverain ★ Josmeyer Pinot Blanc "Mise du Printemps" ★ Marsannay Mogot Monopole Less

Located between Yotsuya and Yotsuya-sanchome, I visited Kitajima Tei on a weekday evening.As mentioned, they offer a 3-course and a 4-course option, and since the price difference is only about JPY 1000, I, being a bit frugal, opted for the 4-course meal.Even though it’s a 4-course meal, there are appetizers and soup served beforehand, which made me wonder if I could finish everything. You can choose from various options for the appetizer.The ingredients are high quality and the dishes are delicious, but what stands out is the portion size. For example, the white asparagus—while most restaurants serve just one piece, here they serve two as a matter of course. The portions for both fish and meat are generous (imagine double the amount you’d get at a typical restaurant), and I had to request a smaller dessert to finish everything.This long-established restaurant may have a concept that is rare in today’s dining scene. As a Tabelog Bronze-rated establishment, it certainly has its unique charm.It was a great meal! Less

This is a restaurant by Chef Kitajima, a true representative of Japanese cuisine, and there's no need for many words to describe it. It had been a while since my last visit, but the hearty dishes remain unchanged. I chose a four-course meal. For the main dish, I ordered the jidori (free-range chicken), and after being served a massive chicken breast, I was then presented with an equally large thigh, which I ended up taking home as a souvenir. The flavors and cooking of all the dishes were exceptional, and the portions were more than satisfactory. When you want to indulge in French cuisine, this place is truly the best. Less

I learned that Kitajima Tei can be enjoyed alone, and I wanted to visit while the chef is still around. The location is about a 5-minute walk from Yotsuya Station. In my memory, the restaurant was in a corner of a shopping street, but it seems that was a memory from decades ago, as the area has changed significantly. Despite the changes, the yellow awning with the restaurant's name still stands out as a good landmark. Upon entering, you immediately find the dining area. While the restaurant is well-maintained, it has a more casual feel compared to newer establishments. The course is a prix fixe, allowing you to choose either three or four dishes from the menu. However, I was advised that if I didn't include a cold appetizer, the wait would be long, so it's safer to add one. Initially, I planned for three dishes, but as expected, I was prompted to add a cold appetizer, bringing my total to four. I opted for wine pairing since I had the budget, but since this isn't a wine-centric restaurant, sticking to a cheaper glass might also be a good choice. After all, I made the effort to come here, so tap water or Perrier would suffice.The course consists of four dishes plus dessert, but it actually includes two amuse-bouches, making it quite a lengthy experience. The Tarte Flambée and Soupe de Poisson were both classic dishes, and of course, they were delicious. The cold appetizer was a sea urchin consomme jelly. While this dish is now quite popular, the cauliflower was well-seasoned and tasty. The hot appetizer featured impressive asparagus, perfectly complemented by butter! The firefly squid and clams also showcased the quality of the ingredients beautifully. The fish dish was sweet sea bream with crispy skin, served with a classic bouillabaisse sauce that was perfectly seasoned and delicious. The meat course was beef steak, which is a safe choice. It was cooked quite thoroughly, so if you prefer it rare, it might be wise to confirm that when ordering. I was surprised to see watermelon as an amuse-bouche, but it seems to be a staple here. It was quite sweet and unexpected. For dessert, I chose the strawberry tart from a selection of about four options. While it was delicious, given the portion sizes here, opting for a sorbet might be a lighter choice. The petit fours were also plentiful, but they mentioned it was fine to take some home.If you're looking for delicious French cuisine and wine, I believe this restaurant offers exceptional consistency. Less