TOUR D'ARGENT Toukyou (トゥールダルジャン 東京) Tokyo

The taste, the sense of tradition, the service, and the elegance—all of it was truly satisfying.This is classic French cuisine that is simple and has been around for a long time, without any pretentiousness.I was thrilled to receive a postcard that counted the number of ducks served, starting from the first one enjoyed by Emperor Showa at the original restaurant in France. It made me realize what true hospitality is all about.While it seems they no longer prepare the sauce made with duck blood at the marble counter, they shared stories from that era with us.Through this meal, I felt incredibly fulfilled.Thank you very much. Less

I stayed at the Okura.It was incredibly delicious.This was the most impressive French meal I've ever had.I would love to come here alone (though it might not have the right atmosphere for that, haha), and if I wanted to enjoy French cuisine in Tokyo with my partner or someone special, this place would be the first that comes to mind.The hospitality was top-notch, and I was treated exceptionally well. I felt like I was living a dream, experiencing such an exquisite time.The duck dish... was unbelievably delicious.It was unlike any duck dish I’ve ever known.I might find it hard to go to other French restaurants after this, haha.Thank you very much. Less

I visited TOUR D'ARGENT Tokyo, located in the Hotel New Otani Akasaka.- Lobster Carpaccio with Osetra Caviar- Refreshing Summer Vegetable Velouté- Golden Black Truffle and Celery Root Soufflé- "Imperial Egg"- Rouget Poêlé with Provence-style Red Wine Sauce- Roasted Young Duck Marco Polo- Passion Fruit Soufflé with Coconut Ice Cream- Cheese WagonThe lobster with caviar was visually stunning, and each sauce complemented the dish beautifully.I never knew lobster could be this delicious.The duck was incredibly tender and juicy, offering an exceptional taste.The price is definitely worth it.It was a great meal! Less

During my last visit, I was captivated by the elegance and beauty of the private room, so this time I decided to use it. The fee for the private room varies depending on the time and number of guests, but I felt it was well worth the cost.During the day, soft sunlight streamed through the windows, creating a warm and calming atmosphere. I’ve heard that during dinner time, the ambiance transforms completely, offering a different charm. The beautiful chandeliers and paintings adorned the space, making it feel like I was visiting Europe.The food was even more delicious than I remembered from my last visit. The signature duck dish at Tour d'Argent was exceptional, just as I had hoped, and the numbered card given at the time of serving was a lovely keepsake.This time, I also ordered a cake to celebrate a birthday, and I learned that it can be taken home as well. The service staff were consistently polite and warm, and they kindly assisted with taking photos, creating wonderful memories.I believe it’s rare to find a private room that captures such a European atmosphere. Next time, I definitely want to visit during dinner to enjoy a different ambiance. It was a great meal. Less

Today, I was taken to this restaurant to celebrate my birthday. As soon as I stepped inside, it felt like entering a different world. It was as if I had stepped into a storybook, with everything feeling extraordinary and raising my expectations. We started with a toast over champagne. The attentive and meticulous service from the staff was exceptional. The dishes were not only visually appealing but also incredibly delicious. The highlight was the lobster carpaccio appetizer, which was simply exquisite. The main course, roasted young duck, was astonishingly tender and had no gamey taste at all; it was the best duck I’ve ever had. My perception of duck has completely changed. I felt truly happy to experience such a wonderful time. This course featured refreshing dishes perfect for summer, and I would love to try the seasonal offerings in the future. Less

Perfect service, classic luxury, and a spacious, quiet dining area... You might feel tense and uncomfortable, but that was not the case; I felt completely at ease and relaxed.**Cuisine:** French **Chef:** Renaud Augier (Michelin One Star) **Price:** JPY 23,000 for lunch (tax and service included, with pairing) including the aforementioned "Ume" drink. **Menu:** Available **Atmosphere:** It has a super high-end French feel reminiscent of the Showa era, and I believe this level of luxury is unmatched in Tokyo. **Pace:** Medium pace. **Service:** The staff feels like the elite from Hotel New Otani, and I think it has the highest level of formality in Tokyo. **Occasions:** Suitable for various occasions, but it may not fit well with a casual atmosphere. **Wine:** While the budget-friendly pairing plan may not showcase the restaurant's true potential, it is still quite decent. Additionally, the variety of after-dinner drinks is a great attraction.1. "Nisoires of Spaghetti Squash with Sea Urchin Nuage"... A salad-style dish topped with sea urchin espuma. 2. Baguette and butter 3. "Chilled Turnip and Potato Velouté"... The chilled soup is poured at the table. After pouring, only a small part of the head is visible, but decorative pieces made from turnips and mini mushrooms are hidden at the bottom of the bowl. 4. "Grilled Sea Bass with Black Olive Sauce"... The black olive sauce with squid ink is more suited for summer, but the sea bass from Chiba Prefecture was dry and bland, not particularly enjoyable. 5. "Roasted Young Duck with Haskap Sauce"... A refreshing and tangy sauce perfect for summer. The skin is crispy and delicious. 6. Optional: Cheese... An additional charge of JPY 1,500 per piece (tax included, service separate), delicious but pricey. The wagon offers eight varieties (two soft-ripened, two blue, Comté, washed, and two goat cheeses), and the bread with figs, raisins, and nuts is also delightful. 7. "Mojito-style Melon and Watermelon with Hibiscus Sorbet infused with Spices"... While the pastry chef has changed, and I believe the previous chef had a better sense of design in harmony with the dishes, this dessert is aggressive and incredibly delicious. It features a refreshing summer dessert combining Yubari melon, green melon, and watermelon granita. 8. "Petits Fours and Fresh Herbal Tea"**Additional Information for First-Time Visitors:** If you enter through the main entrance of Hotel New Otani, the restaurant entrance is a little further on your right. If you come from the Garden Tower, pass the Garden Lounge and continue a bit further on your left; the entrance is in a dimly lit hall. There is no one standing at the entrance, but as you enter the blue-black corridor, you will see the reception ahead. From there, you will be guided, and to the left of the hall, there is a bar and private rooms, while to the right, there is a white piano and other historical furnishings displayed like a museum. A magnificent flower arrangement greets you at the front, making it a wonderful place alongside the entrance flower arrangement of the hotel. Entering from the right leads you to a retro and luxurious dining area as described on the website.1. **Dress Code:** Like other establishments, a "jacket required" policy is in place, but please adhere strictly to the dress code. Previously, a necktie was required, but now a tailored jacket without a tie is acceptable. However, during events, a suit with a necktie is still the norm, possibly due to remnants of the previous dress code. 2. **Age Restriction:** 16 years and older. While many high-end restaurants now allow "10 years and older" or at most "middle school students and above," this restaurant has a strict "16 years and older" policy, so please be aware. 3. **Courses:** There are three courses available: Sho, Chiku, and Ume, with two options for lunch (Chiku and Ume) and two options for dinner (Sho and Chiku). Naturally, the higher the course, the more dishes it includes, but the dishes are not merely additions to the Ume course; they are distinct dishes structured around Sho, Chiku, and Ume. You can enjoy three visits even on consecutive nights, and it’s also good to choose a course based on the dishes that catch your interest rather than just price or number of dishes. Note that those who cannot eat poultry should choose the Chiku course, which has options other than young duck, or consult the restaurant. 4. **À la carte:** It seems there will be no à la carte menu after August 26, 2026. 5. **Young Duck:** While the restaurant strongly promotes the young duck as its specialty, this is both its strength and weakness. The meat is tender, but the portion is small, and it is paired with a delicate amount of sauce, which may limit the choice of red wine. It’s just right for lunch, but for dinner, you might crave another meat dish and a heavier red wine. 6. **Cuisine:** This is common with French chefs; the dishes may satisfy your palate but not necessarily your hunger. In other words, the dishes are not designed to fill you up, nor are they meant to be enjoyed with water or soft drinks; they may inherently be inseparable from wine. 7. **History:** Detailed information is available on the website. The "Tour d'Argent: Traditional French Cuisine" published in 1984 upon the opening of the Tokyo branch includes fascinating details about its 400-year history and recipes from 40 years ago, but it is clear that the owner has changed, and the cuisine has transformed entirely from what it once was. Less

A colleague who is retiring wanted to indulge in a final luxury meal, so we researched various high-end restaurants. Unfortunately, every place was fully booked on the dates that worked for us. As a last resort, we ended up here.This is a classic French restaurant with a wonderful ambiance.Since it was a special occasion, we opted for the course menu. The dishes on the menu were somewhat unclear at first glance, but each beautifully presented plate arrived one after another.I usually have a good appetite, but the sauces were a bit on the heavier side. I even had to leave a little of the dessert behind.However, there’s no doubt that everything was delicious, especially the duck. Less

I visited for a birthday celebration ( ˶ˆ꒳ˆ˵ )♡. I love duck and French cuisine, so it felt like a perfect experience for me.The lunch was overall very well-balanced, with each dish meticulously prepared. The duck was particularly rich in flavor, with a perfect balance of smokiness and tenderness that left me in awe (´꒳`). The veal was elegant and gentle in taste, yet it had a strong presence, making it a memorable dish.The final dessert was not only visually stunning but also tasted amazing, leaving me completely satisfied. ♡ I had requested a seat that would be good for taking photos in advance, and I was delighted to find that they had prepared the exact spot I hoped for (｡ᵕᴗᵕ｡). The food, service, and atmosphere were all wonderful, making it a birthday lunch to remember! Less

For two people, including wine and a 15% service charge, it came to JPY 120,000.Hmm... Nostalgia...I felt inadequate in understanding the beauty of things that remain unchanged. The artistry of the presentation, the depth of the sauces, the richness and quality of the ingredients, the care and cooking techniques—all of these seem to fall short compared to modern, refined top-tier restaurants.The famous duck is no longer imported from France, but instead sourced from Iwate—what does this mean? Unless there is a strong conviction and story behind the claim that the duck from Iwate is so exceptional that it justifies this change, it risks diminishing the prestige of this establishment.The recommended Syrah wine was smooth and of high quality, successfully dispelling any negative perceptions of Syrah.The weightiness of the silverware and the overall decor was overwhelming, providing a wonderful experience. Overall, I felt this was a place to experience traditional artistry. Less

Today, I had lunch at TOUR D'ARGENT for the first time in a while. I don't have the knowledge or authority to comment on the taste, atmosphere, or service here. Perhaps I'm just buying time to see my wife happy... When it comes to my favorite French restaurants in Tokyo, it's either TOUR D'ARGENT or Apicius. I really love the duck here. I heard that the Showa Emperor enjoyed it at the main branch. They have a cheese cart, and today the Roquefort was in perfect condition! The after-dinner drinks included a nice selection of sherry, port, and Madeira. I was very satisfied once again today. The approach to entering that restaurant always excites me. It was a great meal. I will definitely visit again! Less

Located at 4-1 Kioicho, Chiyoda-ku, Tokyo, in the lobby of Hotel New Otani Tokyo, this French restaurant is the only branch of the prestigious grand maison TOUR D'ARGENT, which boasts over 400 years of history in Paris, France. The dining room resembles a French noble's mansion, offering a view of a beautiful Japanese garden spanning 10,000 tsubo. The signature dish is the young duck, prepared with a traditional sauce passed down from the Paris headquarters. Each duck served comes with a numbered card. The restaurant has 60 seats, is available for private reservations, and is non-smoking. A service charge of 15% applies, and credit cards are accepted. Parking is available. Dress code: Smart elegance. Operating hours: Lunch from 12:00 PM (last seating at 1:30 PM), Dinner from 5:30 PM (last seating at 8:00 PM). Dinner service only on Wednesdays. Closed on Mondays and Tuesdays (open for lunch and dinner on public holidays that fall on Mondays). (Website) [https://tourdargent.jp/] In the afternoon, I checked out of Hotel New Otani Tokyo and headed straight to TOUR D'ARGENT Tokyo. The approach is long and windowless. The interior is luxurious and breathtaking. This elegant grand maison, now in its 42nd year, is the only branch of the prestigious Parisian restaurant. I heard that the dining room is inspired by the "Hall of Mirrors" at the Palace of Versailles. I was seated at a round table and opened the menu on the welcome plate. The executive chef is Renaud Augier, a recipient of the prestigious M.O.F. (Meilleur Ouvrier de France) title in French cuisine. Lunch is available only from Thursday to Sunday and on public holidays. There are two course options priced at JPY 15,000 and JPY 25,000. ◆ VIE PARISIENNE LOUIS XV JPY 25,000 (tax excluded) - Marinated scallops with Meyer lemon - Snow crab and veal blanquette with ivory sauce - Pan-seared red snapper with Maltaise sauce - Peking duck crusted with Bordeaux sauce or - Roasted young duck with Marco Polo sauce - Vacherin with strawberries and pistachio ice cream - TOUR D'ARGENT blend tea or coffee In this luxurious setting, the service staff, including the maître d'hôtel, chef de rang, and commis de rang, ensured high-quality service. After hearing the menu explanations, I chose the specialty duck for my main course. I started with a glass of champagne. - Bollinger Special Cuvée Brut JPY 3,400 (100ml, tax excluded) As the show plate was removed, the first dish was served. The scallops from Mie Prefecture were cooked sous-vide to lock in flavor and marinated with lemon. The green bavarois was accompanied by cauliflower ravioli made with black radish and boiled egg. The bread served is the renowned Pain à la Pierre, a perfect complement to the dishes. Accompanied by unsalted butter, this bread is baked in a traditional stone oven, with a crispy crust that is thick and satisfying to bite into. The crumb is moist and chewy, with a natural sweetness and a hint of pleasant acidity. The warm bread is available for refills. The second dish was revealed with a cloche. Inside was a chicken mousse filled with boiled hairy crab and veal belly, garnished with root vegetables and veal belly. The warm ivory-colored ivory sauce is based on the almond sauce. This dish has a delicate yet rich flavor that maximizes the deliciousness of the crab and chicken. I enjoyed a glass of white wine. - Pouilly-Fuissé Autour de la Roche J.A. Fillioux JPY 4,200 (tax excluded) The third dish was also revealed with a cloche. The fragrant red snapper and the vibrant orange aroma of the Maltaise sauce filled the air. The side dish was steamed endive. This fish dish is a true delight of French cuisine, engaging all senses: sight, smell, and taste. For the main meat course, I opted for a glass of red wine. - Château du Tertre 2021 JPY 3,600 (tax excluded) The roasted young duck with Marco Polo sauce is a signature dish that symbolizes the pinnacle of French cuisine at TOUR D'ARGENT. This historical signature menu has made duck synonymous with TOUR D'ARGENT. The cloche was lifted before me. They poured the essence of duck and cream sauce over the dish, and freshly ground four types of pepper were added. The carefully roasted young duck was juicy and incredibly tender. The skin was crispy and fragrant, while the meat was a perfect rosy color. With a hint of peppery spice, the rich and creamy sauce enveloped the duck's concentrated flavor. Though it may not be proper etiquette, I savored the duck sauce, a hallmark of TOUR D'ARGENT, with the Pain à la Pierre, relishing every last drop. There is a unique tradition of assigning a serial number to each duck served. On this day, I received a commemorative numbered card, marking my experience of enjoying a special dish just for me. While I was satisfied with the main course, the cheese service began, available for an additional charge. I communicated my preferences and received two small portions, accompanied by toasted fig and walnut bread. I took my time enjoying the remaining wine with the cheese. After the table was tidied with a dustpan, it was time for dessert. Inside a meringue dome, I enjoyed the combination of pistachio ice cream and the tartness of strawberry sauce. Cutlery was set with each course, keeping the table neat and smart. The cutlery was from Christofle, a prestigious French silverware brand founded in 1830, adding to the grand maison's charm. As I was the last guest for lunch, I had time to ask various questions, including about the magnificent marble table in the main dining room. This table was crafted from a massive 5-ton block of marble, skillfully carved into a single piece by artisans. With no seams, the beautiful natural marble pattern flows uninterrupted. Its overwhelming presence and weightiness enhance the overall ambiance of the space. Though I have no photos, I encourage you to take a look when you visit the restaurant. Finally, I moved to a separate room for tea. I enjoyed a cup of coffee, poured right in front of me. Accompanying the tea were madeleines and sablés. In this elegant space filled with the spirit of Paris, I savored a delightful afternoon. It was a wonderful experience. Less

A Wine Dinner Featuring the Renowned Burgundy Domaine "Joseph Drouhin"Maison Joseph Drouhin was founded in 1880 in the heart of Burgundy, Beaune, and has been consistently family-run. Export Director Christophe Thomas explained the current initiatives and the philosophy of the Maison, while six different wines were served during dinner, including the flagship Pouilly-Fuissé Clos des Mouches Blanc 2022 and a special back vintage of Échézeaux 2002 from the local cellar.~Les Vins~SéminaireChampagne Taittinger Brut Réserve in MagnumDînerChablis 1er Cru Montmains 2023 Puligny-Montrachet 2022 Beaune 1er Cru Clos des Mouches Blanc 2022 Gevrey-Chambertin 2022 Échézeaux 2002 DINNER ON JULY 3, 2026 MENU SEA URCHIN LANGUAGES with a cloud of spaghetti squash Niçoise and a bouquet of bagna cauda Spaghetti squash Niçoise with sea urchin cloud BLUE LOBSTER with a soufflé masked by its carpaccio, julienne of sugar snap peas, and white butter sauce Lobster soufflé with beurre blanc sauce VEAL KIDNEY with Madeira sauce, potato cannelloni filled with fennel Veal kidney with Madeira sauce DUCKLING with parsley mushrooms, stuffed artichokes, and Swiss chard condiment Roasted duckling with mushroom condiment PEACH in a Sangria jelly, verbena supreme & ginger ice cream Refreshing peach in Sangria with ginger ice cream. Less

【#TOUR D'ARGENT Tokyo/Nagatacho】JPY -20,000 per person I visited for a celebratory lunch for my family's birthday. Located on the lobby floor of Hotel New Otani, the interior sparkles with a Beauty and the Beast theme, creating an exciting atmosphere. ✨ The main dish, duckling steak, was exquisite—tender, juicy, and completely free of any gamey taste. No complaints here! Pair it with some wine for the perfect experience. The butter served with the bread had a slight tang, reminiscent of cheese, making it irresistible to eat on its own. It melted beautifully in the mouth and was delicious. You can enjoy an extraordinary experience in this prestigious and historic setting. ✨ The French president of the restaurant visits Japan about twice a year, and I was fortunate enough to meet him during my visit. My grandmother commented on how handsome he was! ♡ 4-1 Kioicho, Chiyoda-ku, Tokyo, The Main Lobby Floor. Less

During my stay at the New Otani Tokyo Garden Tower, I visited this restaurant for a special anniversary dinner with my wife.As we made our way through the hotel to the main building where the restaurant is located, I noticed that over 80% of the guests we passed were foreign visitors. Upon entering TOUR D'ARGENT Tokyo, a staff member kindly guided us to our table.At the back of the entrance, a massive floral arrangement illuminated by spotlights welcomed us into a fantastical, extraordinary atmosphere.Unlike the hotel, the dining area was filled entirely with Japanese guests, totaling four groups of eight people. The chandelier beautifully adorned the ceiling, and as the sun set, the candles on our table created a warm, inviting glow.We had reserved the following course:■ PARFUM DE PARIS LOUIS XVWe started with a toast with champagne! ■ Fish-based thin chips A cookie-like chip served in a glass that wasn’t on the menu. ■ Amuse Bouche: Ombre Chevalier’s Chou-Fleur At first glance, it looked like a pumpkin stew on a cold plate, but Ombre Chevalier is a popular ingredient in France, and its taste resembles salmon. The part that looks like pumpkin skin is actually a sauce prepared using the Chou-Fleur method. This amuse bouche was surprisingly impressive.■ Veal Presentation à la Cardinal with Aromatic Bisque Sauce Its appearance reminded me more of a pastry than a stew, yet it was a concentrated masterpiece of beef flavor.■ Poêlé Loup de Mer Grenobloise The skin was crispy and fragrant, perfectly complementing the sauce. I could truly appreciate the depth of French sauces here.■ ① French Milk-Fed Lamb Cannon with Seasonal Vegetables à la Montpellier ② Roasted Young Duck with Chateaubriand Sauce For the main dish, we could choose either ① or ②. We opted for ②. It turns out that one duck provides enough meat for two people, and we enjoyed the thick, rare duck meat with a Chateaubriand sauce made from red wine and onions.■ Chocolate Raspberry Mousse Petit Trianon This dessert was so beautifully presented that it felt almost too good to eat.■ TOUR D'ARGENT Blend Tea or Coffee I chose coffee to finish off the meal. Here, another sweet dessert was served! The coffee was exceptional, with a delightful balance of acidity and sweetness.We thoroughly enjoyed our meal. It was a great meal! Less

During Golden Week, my family of three visited TOUR D'ARGENT Tokyo. Actually, we had our wedding at Hotel New Otani, and we visited TOUR D'ARGENT for our first anniversary (back then, the hotel invited us for a dinner to celebrate our first year✨). This was our first visit since then. I never imagined that we would return together with our youngest daughter, who has now turned 22... I am grateful that our family is healthy. Let me introduce this wonderful restaurant, which represents not only Paris but the world... TOUR D'ARGENT, a prestigious French restaurant with a 400-year history, has a deep connection with Emperor Showa. It was established in 1984 as part of the 20th anniversary celebration of Hotel New Otani. It was created as the only branch of TOUR D'ARGENT in the world, overlooking the historic Kato Kiyomasa residence, which has a 400-year history in the Otani Garden. When it comes to TOUR D'ARGENT's signature dish, it has to be the "Duck Dish"✨✨. This tradition, which has been passed down since the 19th century, was created by Frédéric Durelle, the owner of TOUR D'ARGENT at that time, who is also the originator of the 'Roasted Young Duck,' which is still a specialty today. He was confident that this duck dish would be passed down to future generations, and in 1890, he numbered each young duck and presented a commemorative card with the number alongside the dish. At "TOUR D'ARGENT Tokyo," in honor of the 53211 number enjoyed by Emperor Showa, who was then the Crown Prince in 1921, the numbering began from 53212, and it is expected to reach 300,000 by 2025. Since it was lunch, we ordered a set of three non-alcoholic drinks to pair with our dishes. Let me briefly introduce the dishes. The first drink was a carbonated drink with pineapple syrup. ☆Marinated Milk Clam and Top Shell It also included clams and turban shells, enhanced with fennel for a refreshing taste. ☆Pan-Seared Ainanme with Persillade Emulsion Though the name is complicated, it was seasoned with garlic, herbs, and olive oil. The Ainanme was from Aomori. The plate looked like a flower garden with asparagus and two types of zucchini✨. The next drink was grape juice from white wine and clam broth (this drink felt a bit strange since it was clam broth, but I appreciate the creativity, even if I couldn't quite taste its goodnessˆˆ;). ☆Green Pea Velouté (Soup) The third drink was a blend of red wine and rooibos tea. ☆Roasted Young Duck with a Rich Red Wine Valois Sauce Our young duck was numbered 30521 and 305216. What a luxury to share one duck between two of us✨✨! The meat was thick and juicy, completely changing my usual perception of duck, with a wonderfully crispy and fragrant skin✨. The accompanying carrots were stuffed with cream and young chicken. ☆Confit of Ananas with Spiced Avocado Ice Cream Though the name is complicated, Ananas refers to pineapple. It was served with grilled pineapple and lemon cream, topped with avocado ice cream. ☆Petit Fours (Pistachio Orange Madeleines and Palmier) ☆TOUR D'ARGENT Blend Tea or Coffee We spent a blissful time in an incredibly luxurious interior with refined, top-notch service✨(*˘︶˘*).｡.:*♡ I occasionally visit New Otani, and the main building remains unchanged, which gives me a sense of comfort. After our meal, the three of us took a stroll through the Japanese garden before heading off to our next plans. TOUR D'ARGENT Tokyo offers an unforgettable experience that stays with you long after your visit✨. Thank you for the delicious meal!✨✨❣️ Less

In a beautifully decorated interior illuminated by a luxurious chandelier, we started with Champagne.The lobster carpaccio, air-freighted from France, was incredibly fresh and delightful. The seasonal white asparagus was also very tasty.Even as someone who isn't particularly fond of fish, I thoroughly enjoyed the sole meunière.The Imperial Egg, wrapped in gold leaf, made quite an impression.The white asparagus soup was to my liking as well. The signature roasted duckling was exceptionally tender and delicious.As a light eater, I thought the pistachio soufflé might be too heavy for me, but it was so fluffy that I finished it in no time.Although I didn't take any photos, I enjoyed the mignardises and coffee at the bar while listening to live piano music.Since I'm not a heavy drinker, I learned that all red wines are served by the bottle, so I opted for Champagne and white wine. I wish they had red wine available by the glass. Less