APICIUS Tokyo

Lunch at APICIUS.It's delightful to have a short course where you can choose both an appetizer and a main dish at such a prestigious grand maison.The classic and elegant atmosphere is wonderful, and the food, along with the service, truly lives up to the reputation of APICIUS.Far from just being a "little indulgence," I believe this lunch is quite a bargain considering the quality of the space and the cuisine at this price.While it may not be a casual outing, I highly recommend visiting APICIUS for lunch, especially for first-timers.It was a lovely experience that makes me want to return. Less

I made a reservation and visited for lunch. This is a legendary French restaurant known throughout the industry. I enjoyed the sea turtle consomme and the golden peach parfait for dessert, both of which were delicious. However, the standout for me was the country bread and butter, which were exceptionally good. I had to be careful not to fill up on just the bread and butter. The sauce had a deep flavor that made me want to savor every drop. The Chariot, which I haven't seen in a while, also added to my satisfaction. It was a wonderful experience. Thank you for the great meal. I will definitely return. Less

I visited for lunch, and what stood out the most was the dessert.The seasonal cakes available from the dessert cart were not only visually stunning but also allowed me to truly enjoy the flavors of the fruits themselves.The peach cake was structured in a way that let me savor the taste of seasonal peaches side by side. The blueberry and cheese cake also showcased the blueberry flavor prominently without being overshadowed by the cheese. Including the mango, each cake was a delightful representation of "fruit-forward desserts."What impressed me particularly was not just the commitment to quality ingredients, but also the thoughtful preparation and combinations tailored to highlight each ingredient's unique characteristics. Whether it was the peach or the blueberry, the intention to showcase the natural flavors was clearly conveyed.On the other hand, the appetizers and main dishes I had this time did not leave as strong an impression of "this ingredient calls for this cooking method and sauce" as the desserts did. As a result, the excellence of the desserts and the attention to the ingredients felt even more pronounced.The ice cream and sorbet were also delicious, making this lunch a unique experience that truly reflected the charm of this restaurant, from the seasonal cakes to the dessert cart. Less

◆ Lunch Course (APICIUS) JPY 16,500 ◆ Pairing (Champagne, 3 Glasses of Wine, Dessert Wine) Visit Date: Weekend at 11:30 AM (Reservation) Number of Guests: 4 Duration: About 2.5 Hours I revisited this dream grand maison for the first time in about a year. Once again, every dish was delicious, and the paired wines were exquisite. The ambiance of the restaurant, along with the beautiful tableware and cutlery, made my time there truly enjoyable. I would love to visit this place again for special occasions or anniversaries. ◎ Less

The atmosphere inside the restaurant was elegant and truly wonderful. It had a sense of grandeur, creating a calm space that felt like an adult social venue. The service was attentive yet relaxed, which was just right. I was able to enjoy my meal in a well-mannered yet comfortable setting.The cuisine was classic French, exactly the taste I had been looking for. The sauces were incredibly delicious, and the cooking was impeccable.The dessert wagon was also outstanding. I tried six different cakes and six types of ice cream, and each one was delightful. While other places might offer just one cake and one ice cream for dessert, this restaurant provided a luxurious variety. I appreciated the thoughtful gesture of being offered a refill of tea as well. It was a thoroughly satisfying dessert experience.I definitely want to visit this restaurant again. Less

This restaurant excels in flavor, portion size, service, and interior design. The friendly and unpretentious service from the waitstaff pleasantly surprised me, allowing for a relaxed dining experience. I enjoyed the Marche Course, which was quite substantial for lunch, and I couldn't resist asking for a second helping of bread. I also ordered the sea turtle soup separately, which had a simple yet deeply flavorful taste. I look forward to visiting this wonderful place again when the lunch menu changes. It was a great meal! Less

During my previous visit, I had wanted to try the cheese wagon, so this time I ordered a course that included it. I was informed that I could sample small portions of all varieties, so I went ahead and ordered. I enjoyed four types of goat cheese, two kinds of blue cheese, and seven other cheeses including Camembert. Although I was already full from the main course, I paired the cheeses with bread and dried figs, and I was able to truly appreciate the different flavors and deliciousness of the cheeses for the first time. It was my first experience eating so much cheese, but I finished it all. For dessert, I could choose from ten options, but since I was full, I only had the peach cake and mango sorbet. Of course, the dishes in the course were wonderful, but this time it was all about the cheese. Less

APICIUSThe best grand maison in Hibiya.An authentic French restaurant recognized by Michelin and Tabelog's top 100.The dishes are truly simple, yet they showcase classic French techniques that are incredibly delicious. While contemporary French cuisine is also delightful, the unique techniques found here are unmatched.The service is delivered with exceptional etiquette, allowing you to experience a sense of the extraordinary, which is quite wonderful.The prices are reasonable for what you receive, and I believe this is one of those restaurants that everyone should experience at least once in their lifetime. Less

I visited the long-admired APICIUS for lunch. I chose the TRADITIONNEL dinner course, while my family opted for à la carte, and I appreciated the flexibility in accommodating our choices. Every dish offered the classic flavors that a grand maison is known for, making it a wonderful experience. The roasted lamb was particularly impressive—so tender and juicy, unlike anything I’ve ever had before! Additionally, they had a dessert wagon, which is becoming rare these days, allowing us to sample a little bit of everything. The gelato included unique flavors like black pepper, and everything was delicious. For lunch, you can enjoy a meal starting from JPY 10,000 per person, making it quite accessible! The hospitality and attention to detail were exceptional, leaving me truly impressed throughout my visit. Less

Since its establishment in 1983, there has been a grand maison leading the French culinary scene in Japan. That is "APICIUS." Here, classic French cuisine remains unaffected by trends. Rich sauces that have been slowly concentrated over time, traditional recipes passed down through generations, and modern sensibilities all come together in perfect harmony on a single plate. The space, adorned in the Art Nouveau style, is filled with numerous paintings. It creates a world that encompasses not only the cuisine but also the service and decor. This is what defines a grand maison. Moreover, what makes the name APICIUS even more special is its renowned wine cellar, housing over 30,000 bottles. From rare vintages to bottles that are just reaching their peak, the sommelier carefully selects wines to match the dishes and the guests' preferences. In an era that demands novelty, preserving tradition is no easy task. It is not about resisting change. It is about discerning what should be preserved and continuously refining it to suit the times. What APICIUS upholds is not the old French cuisine, but the pride of a grand maison in Japan. Less

It's been several decades since my last visit, and the restaurant was quite lively during the Obon season.This time, I opted for the Marche Course, adding the specialty sea turtle soup.The amuse-bouche was a chilled and smooth snow crab mousse, and for the appetizer, I chose the pâté en croûte from the prefix menu. The sea turtle soup was rich in flavor, with a delightful collagen texture lingering in the mouth, enjoyed by dipping the accompanying pastry stick.For the main course, I had the lamb ensemble, featuring a roll of lamb loin topped with a crispy crust and a beautifully roasted, juicy rack of lamb. The mashed potatoes and ratatouille were also delicious.The dessert was served from a cart, including peach clafoutis, crème caramel, corn ice cream, and tea ice cream paired with Assam.It had been a while since I dined at a place with a strict dress code, and the classic French cuisine was truly exceptional. It was a great meal! Less

A classical French restaurant with a Michelin star in Tokyo.The atmosphere and service are exceptional, as expected from a long-established French establishment.The food is delicious, but it lacks a bit of surprise.The meat portions are quite large and too oily, making it hard to finish.You can request all types of desserts, and most people around me were sampling a little bit of everything, so I did the same.However, some of the drinks were too strong or too sweet, and I regretted not just ordering one cake.It’s not good to be too greedy...That said, the gelato was all delicious, so I recommend ordering everything.I wish there had been more surprises in the dishes.By the way, the bread isn’t warm, and they don’t provide wet towels, so be aware of that.Some dishes come with a finger bowl.Honestly, I think local classical French restaurants offer better value and taste for less money, so I’m not sure if it’s worth coming here for the price.If you live nearby, it might be fine...It’s undeniably delicious, but considering relative value (taking into account living in the countryside), I probably won’t return. Less

I visited this highly-rated restaurant using my Tabelog points. The impressive atmosphere made me straighten up and tidy myself before entering. Upon arrival, I was asked if I needed to use the restroom, and I appreciated the thoughtful gesture. Perhaps due to the time being 12:45 PM, the place was nearly full with a diverse age range among the patrons. For the appetizers, I chose the salad with tuna and tomatoes from the two options available. It was fresh and delicious without any fishy taste. The overall dining experience felt reminiscent of a long-established restaurant. I requested a little bit of every dessert, but I regretted being too greedy. The staff's attentiveness was excellent, but since I was visiting on a trip, I probably won't be returning. Less

Before the summer break from August 12 to 17, I visited APICIUS for dinner to enjoy their summer menu.This year (2026) is marked by the "strongest El Niño in history." The world is facing severe heatwaves, droughts, and heavy rains, and I am particularly concerned about Bordeaux. (Note: Subsequent reports indicate that Bordeaux is expected to see a 10% increase compared to last year, which is a relief. However, Champagne may see a 50% decrease compared to last year?)Now, the summer menu features each dish adorned with spices and an oriental flair, and I consulted with Mr. Jono about the wines, ordering the following two:● Louis Roederer Collection 246 (JPY 18,700)First, the bubbles—it's been a while since I've had Roederer, a standard Champagne. The name refers to the 246th harvest (2021), and compared to the previous Collection 245, the blend remains 35% Pinot, while Chardonnay has increased from 41% to 54%, and Meunier has decreased from 24% to 11%.For red wine, I chose the renowned wine from Pomerol:● 2002 Château Trotanoy (JPY 50,600)Once again, Moueix delivers! APICIUS truly excels in cost performance. It was remarkably smooth and wonderful, pairing exquisitely with the lamb from Sisteron. ● Amuse: Gazpacho and Flatfish When you think of summer, you think of gazpacho. The flatfish with spaghetti squash and herb sauce was refreshing.● Appetizer: Traditional Foie Gras Terrine with Mango, Fruit Tomato, and Sauternes Jelly The combination of goose foie gras and mango is simply delightful.● Fish: Poached Canadian Lobster with Americane Sauce, Tarragon and Coriander Oil, Orange Flavor The acidity of the orange, combined with the tarragon and coriander seed oil, was delicious! The pasta and mushroom sauce were also interesting. This was the best lobster I’ve had recently.● Meat: Roasted Lamb Loin from Sisteron with Spiced Sauce This dish is available a la carte, but it is only included in the TRDITIONNEL course. I came specifically to enjoy this. The aroma of curry whets the appetite, but unlike during Chef Iwamoto's time, the spices were perfectly balanced, matching the high-quality lamb beautifully. Naturally, it paired excellently with Trotanoy! The side of summer vegetables like okra and eggplant was also a nice touch.● Cheese: I opted for only hard cheeses (Mimolette and Comté), avoiding the washed varieties.● Avant-Dessert: Peach Melba This Peach Melba was truly outstanding. I’ve had it several times, but it consistently surpasses the previous experience. Well done, Mr. Uehara!● Dessert: The roll cake is a must. The whipped corn sorbet was also delicious.On that day, I was lucky to see Mr. Tanimoto again after a long time. The clientele seemed to have changed dramatically; I was surprised to see so many young people. It seems that APICIUS is set for another 50 years of success, which is wonderful.It was a great meal! Less

A long-established French restaurant in Yurakucho. I noticed some changes in the decor, such as paintings and table lamps, since the owner changed two years ago, but the atmosphere remains elegant, and the staff, all seasoned professionals, provided excellent service.I chose the middle course:【GOURMAND】■ Sea Urchin and Caviar with Vegetable Cream Mousse and Consommé Jelly■ Eel and Foie Gras in a Baked Scallop Mousse Pastry "Montgolfier" with Port Wine and Verjus Sauce■ Main Dish: - Domestic Black Wagyu Beef Ground Steak, medium-rare, Apicius Style → Specialty■ Aged French Natural Cheese■ Dessert Selection: Seasonal Cake, Ice Cream, and Sorbet from the Dessert Cart■ Mignardises from the Cart■ Coffee, Tea, or Herbal TeaI slightly regretted not ordering the lobster later. For the main, I went with the specialty of the coarsely ground beef steak. Next time, I plan to reduce the portion from 100g to 70g so I can fully enjoy the dessert that follows. (I ended up leaving a bit of cake, my apologies.) Less

Very classic and traditional French fine dining!APICIUS — Classic French Cuisine in TokyoNestled in Yurakucho, "APICIUS" is a renowned establishment representing traditional French cuisine in Tokyo. Since its founding in 1983, it has captivated many food enthusiasts with its commitment to the beauty of classic French dishes, refined service, and elegant atmosphere.The dish features eel, foie gras, and scallops presented in a Montgolfière style. Wrapped in pastry and resembling a hot air balloon, the mousse of eel, foie gras, and scallops is complemented by a slightly sweet port wine sauce and the refreshing acidity of verjus.The dessert experience was also exceptional, unique to APICIUS. The dessert cart displayed an array of beautifully arranged cakes, ice creams, and seasonal sweets, making the selection process enjoyable.The following petits fours were delicate, each resembling a small work of art. It was an unforgettable finale that perfectly concluded the elegant aftertaste of classic French cuisine. Less

I enjoyed the GOURMAND course.■ Sea Urchin and Caviar with Vegetable Cream Mousse and Consommé Jelly■ Eel and Foie Gras in a Puff Pastry with Scallop Mousse, served with Port Wine and Verjus Sauce■ Main Course: - Medium-Rare Steak of Japanese Black Wagyu Ground Beef, Apicius Style - or - Pan-Seared Fillet of Japanese Black Wagyu with Bordelaise Sauce■ A selection of aged French natural cheeses from the cheese cart■ Dessert selection: Seasonal cakes, ice cream, and sorbet from the dessert cart■ Mignardises from the cart■ Coffee, tea, or herbal teaAn olive with anchovy, which was not on the menu, was served as an amuse-bouche, but its strong flavor might overshadow the subsequent dishes.The eel in puff pastry was cooked to perfection, and the sauce paired wonderfully, making it exceptional.I ordered all the desserts, and the view was delightful.The atmosphere of the restaurant was relaxed, and the service was just the right amount of friendly, allowing for a comfortable experience. I believe the best aspect of this restaurant is its service.For attire, during summer, men should wear a polo shirt with a jacket, and women should opt for a modest dress.The meal lasted about two and a half hours.It was a great meal! Less

I finally had the chance to visit APICIUS, a long-held dream of mine.The requirement to wear a jacket set a formal tone even before entering, making me stand up a little straighter. First, I was guided to the waiting area, where even the time spent waiting for my friend felt like a special experience.Afterward, I passed by a large, beautiful flower arrangement and entered the dining area. The space was both grand and calming, exuding the elegance that only a long-loved grand maison can possess.The cuisine featured classic French dishes, allowing me to fully appreciate their charm. Each plate showcased the skill and history behind the dishes, offering a taste of authenticity rather than flamboyance, resulting in an unforgettable experience.The service was consistently pleasant, with perfect timing and distance between the dishes.What stood out to me were the meticulous details, including the menu booklet. It wasn't just about the food; the ambiance, service, and presentation all came together to create a cohesive world. I truly realized what a grand maison is all about.This was an exceptional place where I could thoroughly enjoy the wonders of classic French cuisine. I definitely look forward to visiting again. Less

I visited APICIUS, a renowned French restaurant, for the first time. From the moment I stepped inside, I was captivated by the rich ambiance and classical atmosphere, which naturally elevated my spirits. The staff maintained a calm and pleasant demeanor throughout, providing a sense of formality without being overly stiff, allowing me to enjoy a comfortable dining experience.The dishes honored traditional French cuisine while showcasing exceptional quality in each plate. The depth of the sauces and the beauty of the cooking techniques reflected a high level of skill. The understated presentation, relying on the quality of the ingredients and craftsmanship, made each dish incredibly satisfying. The extensive wine list was also a delightful addition.What stood out to me was the restaurant's ability to maintain a high level of excellence while respecting its long-standing traditions, without feeling outdated. It offered a different charm compared to trend-chasing restaurants, allowing me to truly appreciate the essence of classic French cuisine.While the price range is certainly not cheap, the quality of the food, service, and atmosphere justifies it. I can confidently recommend this place for special occasions or important gatherings. It truly embodies the prowess of a grand maison representing Tokyo, and I look forward to returning in a different season. Less

I enjoyed a 6-course dinner at APICIUS in Yurakucho.As soon as you step inside, you are greeted by a classical and elegant atmosphere, setting the stage for a special experience. The calm ambiance allows you to savor your meal at a leisurely pace, making it perfect for anniversaries or dining with loved ones.The course, from appetizers to dessert, showcased meticulous craftsmanship in each dish. The delicate flavors and beautiful presentations, utilizing seasonal ingredients, were truly works of art. Each plate offered a unique expression, keeping the experience engaging until the very end.The main dish was expertly cooked to highlight the quality of the ingredients, and the combination with the sauce was remarkable. Not only the dishes but also the cheese and dessert carts were well-stocked, allowing for an enjoyable selection process.The staff provided exceptionally attentive service, with perfect timing and thorough explanations of the dishes, embodying the hospitality of a top-tier restaurant. The harmony of the cuisine, ambiance, and service created a memorable dining experience.I highly recommend this establishment for anyone looking to enjoy authentic French cuisine in Tokyo or celebrate a special occasion. I look forward to visiting again on another special day. Less

I finally visited APICIUS, a place I had been curious about for a long time.From the moment I stepped inside, I was enveloped in a classical and sophisticated atmosphere. The restaurant truly embodies the phrase "enjoying traditional French cuisine."What struck me first was the olives served at the beginning. They were simple yet incredibly delicious, making it easy to start sipping on wine right away.I was also amazed by the extensive wine list. Having seen many wine lists at various restaurants, I felt that I had never encountered such a wide selection before. Wine lovers will definitely find joy in this aspect.The dishes were not about being extravagant but rather focused on classic and authentic flavors. Each plate showcased the essence of French cuisine, with perfect sauces and cooking techniques, providing a consistently satisfying course from start to finish.The highlight of my experience at APICIUS came towards the end of the meal.The cheese cart offered about 15 varieties to choose from. The dessert cart featured around 7 types of cakes, and there was also a petite sweets cart with over 20 options.Even after a hearty meal, seeing all these choices laid out in front of me made me want to indulge.For dessert lovers, this moment alone was pure bliss. It felt less like just finishing the course and more like starting another luxurious course in the second half.While I thoroughly enjoyed the food this time, next visit, I plan to opt for a lighter course to fully savor the wine, cheese, and dessert carts.This establishment offers a unique charm that is distinct from modern French cuisine, showcasing the best of classic French dining.I highly recommend it to wine enthusiasts, cheese lovers, and dessert aficionados. Less

I was taken here to celebrate my birthday. From the moment I walked in, I was greeted by a wonderful atmosphere, and the escorting was smooth, making for a pleasant experience.**APICIUS Lunch Course**- Amuse-bouche - Choice of 2 appetizers - Grilled sweetfish and white squid with uni beurre blanc sauce - Wagyu cheek braised in white wine, Provençal style - A small crème brûlée from the pastry chef - Selection of desserts (seasonal cake/ice cream/sorbet from the dessert cart) - Mignardises and coffee or tea This course was incredibly fulfilling, especially with the addition of bread and APICIUS's famous anchovy olives! ❤️For my appetizer, I chose the chilled foie gras flan with pineapple jelly and pain d'épices, which had a refreshing summer vibe, just like the amuse-bouche.The foie gras was not heavy at all, and the spiced pain d'épices was delicious.As for the luxurious double main course, I personally preferred the fish. The sauce made with uni was delightful and paired perfectly with the bread.That day, there were three types of bread, and while I had two, it might be better to stick to one if you're thinking about dessert!For my post-meal tea, I chose rose tea, which was very fragrant and a great choice!They kept refilling my cup multiple times, but there was so much that I couldn't finish it all. Finally, the dessert cart had all the varieties! They even included a birthday plate, which was adorable.It turned out to be a truly happy birthday. Less

We came here at my daughter's request for her birthday.Since it's a once-a-year occasion, we decided to splurge, and the restaurant was truly wonderful with a very comfortable atmosphere.The interior was sophisticated, yet the staff guided us naturally without any hesitation. Other guests were casually chatting while enjoying their lunch courses.The food was exceptional, and everything was delicious. The anchovy-stuffed olives were particularly tasty, and I ended up keeping them until the end! For dessert, we were told we could choose any, so we tried one of each variety together.We also took plenty of photos with the birthday plate, so thank you very much for that! ✨This is definitely a place I want to visit again for a special occasion.It was a great meal! Less

I wanted to visit a renowned grand maison at least once, so I chose APICIUS for our wedding anniversary.The hospitality was evident right from the confirmation call after making a reservation on Tabelog.I initially thought the short lunch might be a bit small, but each dish was quite substantial and satisfying.They even prepared a dessert plate for us.Although I was pregnant, they were very considerate with the seating arrangements, the food, and their attentiveness, allowing us to celebrate our special day with great comfort. Less

I enjoyed the MARCHE course, which provided a very satisfying lunch experience. The staff's service was excellent, and every dish was not only beautiful but also delicious. I had high expectations for the anchovy olives and dessert cart after reading other reviews, and they did not disappoint. The format allowed me to choose both an appetizer and a main course, but I was surprised to find clams on the plate of the main fish dish. If I had known about the clams, I would have chosen a non-shellfish appetizer. That was the only downside. Overall, considering the cost-performance ratio, it was fantastic, and I definitely plan to visit again. Less

I visited for the first time since there was a seat available for one. It's a lovely Art Nouveau space located underground.I chose the lunch course at APICIUS and added the sea turtle soup. The dishes were as delicious as the reviews suggested. The sommelier recommended pairing the soup with sherry, and it enhanced the flavor beautifully, almost like a burst of flavor in my mouth, so I highly recommend it.However, despite only having three dishes besides the amuse-bouche and the additional soup, I ended up leaving quite a bit uneaten, including the main course and dessert. At other French restaurants, I usually leave feeling stuffed, but perhaps the generous portion sizes and the ample soup contributed to this.Additionally, I noticed a past review mentioned that the mignardises could be wrapped to take home, but it seems that is no longer an option.The service staff, likely due to the restaurant's long history, were of an older age group. They seemed to adapt their approach based on the customers rather than providing a strictly formal service.The wine chosen by the sommelier was also delightful. Since it was a selection, I didn’t look at the menu, but the total for a non-alcoholic aperitif, two glasses of wine, sherry, and sparkling water was about JPY 13,000.I believe this is a traditional French restaurant with a rich history in Japan, and I’m glad I had the opportunity to visit. It was a wonderful experience. Less

I visited on a weekday afternoon, and the restaurant was bustling with many customers. I enjoyed the three-course Marche menu, and after indulging in olives, appetizers, bread, and the dessert cart, I felt completely satisfied. The appetizers and desserts had a refreshing, sweet-and-sour summer vibe, and they were all delicious. Since it was a day when I couldn't have alcohol, I opted for a non-alcoholic sparkling drink, which was also delightful and made me feel a bit tipsy. The dessert cart had a wide variety, and each item was incredibly tasty, so if you're someone with a smaller appetite, it might be wise to resist the tempting offer of extra delicious bread. Less

■Restaurant APICIUS ■Visit Date July 4, 2026 ■Order Dej MARCHE JPY 9900 Fuji Sparkling JPY 1210 ■Dish Details Olives Amuse-Bouche Finger Food: Cheese, Corn, Bacon Campagne Bread, Baguette Appetizers Octopus with Seasonal Vegetables Gazpacho with American Cherries and Fruit Tomatoes Main Dish Baked Pie of Tanba Black Chicken and Foie Gras with Albufeira Sauce Dessert (Dessert Wagon) Mango Mousse Pudding Cherry Tart Peach Cake Crème Caramel Roll Cake (Pineapple) Ice Cream (Corn, Pepper) Coffee Less

I visited for dinner and ordered the PRESTIGE course. The menu listed only three dishes before the cheese, which made me wonder about the portion sizes. However, once I tasted each dish, I was amazed by their quality and satisfaction. I left feeling more full and happy than I had anticipated. While the menu may seem limited, each dish is substantial and well-prepared. The ingredients were, of course, excellent, but they didn’t come across as overly extravagant; instead, I was able to enjoy them in a natural way. The service was perfectly balanced, allowing us to enjoy our precious time together. Lastly, not only were the dishes outstanding, but the dessert cart with its various cakes was simply exquisite. Moving forward, I’ll need to find a way to save room for dessert! Less

For a milestone celebration of a friend who is much younger than me, I chose this restaurant to enjoy impeccable cuisine and service.Although our meeting was decided on short notice, I was relieved to easily make a reservation. I had the impression that grand maisons were generally easier to book due to their larger size, but it seems that trend has changed recently. I selfishly wish that such places would remain easy to reserve.I can't quite remember the last time I visited this restaurant... It must have been ten years since I was in high school, and I was excited to return.Considering my friend's age, I opted for a lighter course, the lunch course (JPY 16,500). While Apicius is known for its sea turtle soup, it wasn't included in the lunch menu, so I had to wait for another time.- Traditional appetizer: olives stuffed with anchovies- Smoked Spanish mackerel with a sauce made from eggs...- Foie gras flan with pineapple jelly, served with pain d'épices- Sweetfish and squid with uni beurre blanc sauce- Wagyu cheek meat braised in white wine, Provençal style- Crème brûlée- Dessert cart- MignardisesThe olives were served in a generous portion for us to nibble on, and they were delicious. I wish I could have them at home every day. They pair well with drinks, so we started with champagne to celebrate.For the appetizers, I chose the foie gras. It was an incredibly delightful dish. I started with a bite of elderflower jelly and foie gras, followed by a bite of pineapple jelly, then foie gras on pain d'épices, and back to pineapple. Occasionally, I added mint to the foie gras or enjoyed the tartness of the physalis, savoring the changing marriage of flavors with the white wine. I may have never spent so much time on a single dish before. The moist pain d'épices, with hints of cinnamon (and perhaps citrus?), was wonderfully aromatic and a key element. Although the dish may look simple, discussing our discoveries with my friend made it very enjoyable.The fish was sweetfish. You don't find that in France, do you? In Japanese cuisine, it's highly valued as a fragrant fish, but in French cuisine, it often gets overshadowed by stronger ingredients. Of course, it was delicious. The lightly grilled sweetfish and lightly fried squid were served with a hidden potato pancake underneath. It was topped with a beurre blanc sauce, which had a perfect balance of acidity and butter. The sauce was exceptional, with the richness of the uni and the sweetness of the sea, creating a stylish dish.For the meat course, I had the beef cheek. It's rare to see it braised in white wine instead of red. The presentation was a bit lacking, but unlike the heavy richness often found in red wine braises, the white wine allowed the natural flavors of the meat to shine through. The tomato-based sauce provided a refreshing finish.For dessert, we started with a small crème brûlée, followed by the dessert cart. I made it a point to try everything as a matter of etiquette, haha. There was a tart with Sato Nishiki cherries, pudding, an apricot tart, and something mango-like, along with a Sachertorte-style roll cake. I didn’t pay much attention to the introductions since I knew I would eat everything, haha.Everything was delicious, but overall, the Sato Nishiki and apricot desserts stood out for their sharp acidity and depth, while the others were less remarkable.There were many ice cream and sorbet options to choose from. The signature pepper ice cream used Madagascar pepper, allowing for a light and fragrant finish. Although pepper usually has a sharp impression, when used skillfully, it can create a delicate and floral aroma. The corn ice cream was also good, with a subtle sweetness and a hint of salt enhancing the rich flavor of the corn.It had been quite a while since my last visit, but I was extremely satisfied. The service was flawless and relaxed. The atmosphere was luxurious yet comfortable. Recently, French dinner courses have become quite heavy, so I chose a lighter course considering my friend's age, but there were clever touches throughout, allowing us to enjoy a continuously evolving taste experience from start to finish. One of my friends is a seasoned chef, and he smiled, saying that grand maisons are indeed wonderful. I'm glad I chose this restaurant. Less

【Tokyo, Yurakucho】With over 40 years of history, this traditional grand maison is renowned for its authentic French cuisine. The space, unified in an Art Nouveau style, is one of its many charms, and this time we utilized a private room.★Tabelog 4.26★1-9-4 Yurakucho, Chiyoda-ku, Tokyo, B1F, Sanshokai HallA la carte:◇Sea Urchin and Caviar with Vegetable Cream Mousse and Consommé Jelly◇White Asparagus Étuvée with a Light Emulsion Sauce Extracted from ShellfishThis dish featured a delicious sauce, which is fundamental to French cuisine!◇Warm Sandwich with Fresh Black Truffle from AustraliaAlthough recommended, it was a bit underwhelming compared to my expectations.◇Pan-Seared Veal Tenderloin with Creamy Fresh Morel Mushrooms and Noisette SauceBoth the ingredients and sauce were delightful, and I finished the entire dish.The portion sizes were generous, and I was full after just 3 or 4 dishes.The service level was exceptional, as expected.It was a great meal! Less

This was my third visit to APICIUS, and my first time for dinner. I ordered the GOURMAND course, which features their specialties.Before the appetizers, in addition to the usual anchovy olives, we were served two amuse-bouches.**Appetizers** The specialty dish of sea urchin and caviar, along with a vegetable cream mousse and consomme jelly, felt a bit understated in flavor for my taste.**Fish** The pastry wrapped dish, named after the Montgolfier brothers who developed the hot air balloon, contained steamed eel, scallop mousse, and foie gras. It was accompanied by eggplant purée (caviar d’aubergine). The sauce was made from port wine and grape juice. This was the standout dish of the evening.**Main Course** The specialty dish of Apicius-style beef tartare featured minced Kagoshima black wagyu ribeye, seared on the outside while remaining rare inside. It was served with butter rice and crispy potatoes, complemented by a mustard sauce for a tangy accent. While the contrast between the exterior and interior was nice, I found it a bit too salty for my liking.For cheese, I selected blue cheese, fromage blanc, washed rind, and Mote (goat cheese aged in chestnut leaves), paired with Graham port wine.The desserts were consistently delicious. I learned that eight types of ice cream are offered at night, so I tried them all. Finally, a cart of mignardises was brought out, but I was too full to have more than one.Since there were few customers, I had the opportunity to chat with the staff about various topics.Once again, I had a wonderful time. Thank you very much! Less

This was my third visit this year and my second time trying the spring menu. I ordered the horse meat tartare and the pan-seared veal fillet that I wanted to try last time, along with the beef consomme double, which I might have seen for the first time after visiting for seven years. For a drink, I chose the Ulysse Collin Les Maillons, which was recommended last time. Since it’s 100% Pinot Noir, I thought it would pair well with the meat, so I ordered a meat-heavy à la carte selection, and I couldn’t stop enjoying the champagne with every dish. The pairing with the double consomme was particularly excellent. The beef consomme was rich in flavor yet had a clear broth, and I believe the champagne, made from grapes that are typically used for red wine but crafted into a white, pairs well due to the coexistence of strong flavors and lightness. I learned that Ulysse Collin waits for the grapes to fully ripen before harvesting, resulting in a flavor that complements the meat rather than overpowering it, creating a beautifully balanced taste. For dessert, I had the apricot tart and grapefruit tart. Choosing desserts is one of the joys of dining at Apicius. I wanted to try the pudding as well, but I was already too full to continue. Once again, I was very satisfied. I plan to enjoy Ulysse Collin again in a couple of visits. Less

I visited the long-established grand maison, APICIUS, for lunch, which was founded in 1983. On this day, I reserved the lunch course 【APICIUS】 for JPY 16,500. The interior exudes a heavy atmosphere, and from the moment I entered, I was warmly welcomed by numerous staff members, creating a sense of special occasion.I started with a glass of champagne while nibbling on olives. The amuse-bouche was a delightful creation resembling a biscuit infused with cheese, layered with roasted corn and corn paste. The aroma of corn was rich, and it was a beautiful bite that evoked the season.For the appetizer, I chose "Lightly Smoked Spanish Mackerel with Apple and Fennel Salad." The gentle smokiness of the mackerel combined with the refreshing flavors of fennel made for a delicious dish. Additionally, I ordered the restaurant's specialty, the Blue Sea Turtle Consommé Soup, which was outside the course. It had a subtle saltiness, yet was clear and concentrated in umami, making it deeply satisfying.The fish dish was salmon meunière. The salmon was cooked to a moist and juicy perfection, coated in a burnt butter sauce infused with Pedro Ximénez, creating a fulfilling flavor. The main course, Roasted Japanese Top Sirloin with Gravy Sauce, was straightforwardly delicious.Dessert began with a small crème brûlée, followed by a cake wagon, where I could choose from six types of ice cream and sorbet. I concluded with coffee and mignardises.The glass wines were generally priced around JPY 3,000 to 4,000 per glass, and the prices were clearly stated on the menu, allowing for easy ordering. The staff were friendly yet maintained an appropriate distance, truly embodying professional service.This time, I added the consommé soup and four glasses of wine to the course, totaling about JPY 40,000 per person, including a 12% service charge. I thoroughly enjoyed the meal and had a wonderful time, but I have a feeling that I would experience even more of this restaurant's charm during dinner. I hope to return for dinner on some special occasion in the future.It was a great meal. Less

I had been curious about this grand maison, and since it was my birthday, I decided to visit. I thought a course might be too much, so I opted for a la carte, but I ended up wanting both meat and fish, and I was completely full! The service was incredibly attentive, and every dish was meticulously prepared, making for a truly delicious and satisfying experience. Although I couldn't remember the names of the dishes, the sea bream dish was particularly delightful. It was topped with fried bread and had a sauce mixed with caviar, which was absolutely wonderful. Less

We reserved a private room for 8 people.Before the first dish, we were served anchovy olives as an appetizer. They were delicious and made for a great start.【First Dish】Ayugai (sweetfish) and Isaki (snapper). It was tasty, but the subsequent dishes were so impressive that I honestly don’t remember much about this one.【Second Dish】Sea urchin and caviar with vegetable cream mousse set in consomme jelly. This is the restaurant's specialty. In the center of the plate, there was a cauliflower mousse topped with sea urchin, all laid on a bed of consomme jelly. The consomme was incredibly flavorful. The cauliflower mousse had a delicate taste, similar to tofu, but when paired with the sea urchin, it balanced out perfectly. This dish is unique and was created during a time when creative cuisine was still rare, giving it a sense of history.【Third Dish】Dover sole and scallop rolls, with hand-battered shrimp wrapped in kadaif, served with Albert sauce. The white fish and scallop rolls had a great texture and deep flavor. The kadaif-wrapped shrimp had a crispy texture, reminiscent of luxurious fried shrimp.【Fourth Dish】Medium-rare ground Japanese black wagyu beef steak, Apicius-style. This dish seemed to encapsulate the best aspects of meat dishes. It had the freshness of a hamburger while also providing the texture of a steak, yet it was distinctly different from either. Just this dish alone made me want to come back multiple times. Less

Memories at APICIUSI came to celebrate my mother's 90th birthday with my sister and her husband, who returned from the Netherlands.If Chef Takahashi were still alive, he would be turning 90 next month. We enjoyed a menu and course inspired by his legacy. For the final dessert, we had a birthday plate that captured a story from my mother's middle school days, when she borrowed pencils from Chef Takahashi, who was her childhood friend living next door. If he were here... I wonder if he would have celebrated like this.My mother is about to move into a senior home, and as the number of people who knew Chef Takahashi directly decreases, she reflected on how he rose in the industry, having known him since childhood. My sister and I also reminisced about the times we met Chef Takahashi at the restaurant while he was alive.The flavors of the grand maison felt like a blend of evolution and tradition in each dish. The desserts were particularly impressive, and we enjoyed them thoroughly.I express my gratitude and respect to everyone who has been preserving both the long-standing and new menus at this establishment.I wonder when I will be able to come again... I hope this place, filled with so many memories, will always be here, continuing to offer the same excitement without change. Less

⚫【Marche】Appetizer & Main Course Choice + Dessert Wagon | 3 Dishes JPY 9900 per person ⚫️ Ginger Beer JPY 1100 ⚫️ Elderflower and Awa Bancha Botanical Iced Tea JPY 1650 ⚫️ Service Charge 12% Founded in 1983, this long-established grand maison has been in business for over 40 years. It has received accolades as one of the Top 100 French Restaurants in Tokyo on Tabelog for 2021, 2023, and 2025, and has won the BRONZE award at The Tabelog Award from 2017 to 2023/2026, as well as the SILVER award for 2024-2025! It has also been selected as a Michelin Selected Restaurant. ✨️ APICIUS is committed to using only the finest ingredients to create the best dishes, while also cherishing traditional recipes passed down through generations, adding contemporary elements as needed. The entrance features a grand space unified in the Art Nouveau style, which truly reflects its elegant atmosphere. The menu changes every two weeks (the following day if it falls on a Monday or holiday), allowing for new and exciting experiences each time you visit. Enjoy a short course with one dish each from the appetizer and main course, tailored to your preferences. ✨️ The quality is impressive enough for formal occasions, making it suitable for business meetings or gatherings with time constraints. ☺️ On the day of my visit, I descended the red carpeted stairs, and even before the opening time, the staff welcomed me and had me wait in a cozy reception area. Despite its small size, the bar counter was inviting, and the atmosphere was excellent for dining. After about five minutes, I was escorted to the dining area with a courteous escort. ✨️ The luxurious ambiance heightened my excitement. The napkins were quite large; I wondered if they were meant to be folded for use. I was handed the drink menu and placed my order. Note that mineral water is also charged, so be cautious. ⚠️ The ginger beer had a refreshing taste, and although it was beer, it was easy to drink. I opted for the iced tea, and even before sipping from the wine glass, I could smell its delightful aroma. The flavor was fruity and light, making it very enjoyable. I savored it slowly until dessert, and it might even be considered the MVP of the meal! An anchovy-infused olive oil was served alongside the drinks, making for a perfect snack to accompany the drinks. Since I don’t drink, I preferred to enjoy it with bread! Although it wasn’t on the menu, I was also served fried Isaki fish with a sauce made from olives and garnished with shiso leaves. The crispy texture and light sauce made it easy to eat in one bite. The bread selection included French bread and ciabatta. The Calpis butter was mild, and I spread a generous amount on the bread, which was simply delicious and made me happy. ☑ Appetizers - Oxtail Braised in Red Wine with Ravioli - Octopus and Seasonal Vegetables with American Cherries and Fruit Tomato Gazpacho The carpaccio featured octopus cooked at low temperatures, providing a delightful firmness and an excellent texture. It was the best texture I’ve ever had! The gazpacho with tomato and cherry had a refreshing balance of acidity and sweetness, making it delicious. The ravioli was served with the plate opened in front of me, which was a nice touch. It was filled with oxtail and paired with aromatic vegetables, and the sauce was also delicious when dipped with bread. I accidentally spilled something on the table, but I appreciated the waiter who quickly covered it with a small cloth. ☑ Main Courses - Grilled Knife Fish with Clams and Aromatic Vegetables in a Chowder Style - Baked Pie of Tanba Black Chicken and Foie Gras with Albufeira Sauce The baked pie was wrapped in prosciutto, containing flavorful and firm local chicken, foie gras, and macadamia nuts. The sauce, named after a place in Spain, was rich and made with foie gras butter. Served with vegetables like kohlrabi, it had a crunchy texture from the nuts, and the pie was crispy on the outside and moist on the inside, perfectly complementing the sauce. The meat was tender and juicy, making it exceptional. The knife fish was steamed to a soft texture with a scallop mousse, and the black powder was made from black lemon, which is characterized by its strong aroma and acidity from aged salted lime! Different knives were provided for the meat and fish, showcasing attention to detail. ☑ Desserts - Seasonal Cake - Ice Cream and Sorbet from the Wagon When the desserts were served, my napkin was replaced with a beautiful light blue one, and I could order as many ice creams and cakes as I wanted, so I tried all the varieties! My sister only ordered two types, though! I decided to celebrate my sister’s job change that day, and I was pleased that the message plate could be taken home in a box! The cakes included a tart made with Sato Nishiki cherries, mango mousse, sweet and sour apricot tart, Okinawa peach pineapple and coconut roll cake, pudding, and grapefruit tart made from Japanese grapefruits. The pudding was jiggly and a classic dessert, but it was delicious. The grapefruit was sweet and sour, while the apricot had a strong acidity. Among the tarts, the Sato Nishiki was my favorite flavor, and the mango mousse had an incredibly smooth melt-in-your-mouth texture with an intense mango flavor that was simply the best. The ice cream flavors included black tea, matcha, and black pepper, while the sorbet featured island lemon, mango, and guava. The black tea ice cream had a strong flavor, and the popular black pepper flavor was surprisingly easy to eat despite its punchy taste. The guava was a bit sour, and the salt lemon sorbet had both acidity and a refreshing quality that I liked. In terms of flavor, the mango was also rich and delicious! ☑ Coffee, Tea, or Herbal Tea To my surprise, I could get a refill, and when my cup was getting low, the waitress asked if I wanted a refill, which was a pleasant surprise! The bill was settled at the table, and I was very satisfied with the smart service until the moment I left. There is a dress code, and men are required to wear jackets. Both men and women should be aware that casual attire such as jeans, sneakers, shorts, tank tops, sandals, and T-shirts may not be permitted for entry. For celebrations or anniversaries, they can prepare a message plate during dessert, and whole cakes can be ordered up to a week in advance, while bouquets can be arranged for an additional fee up to three days in advance! Private rooms are also available, with the Azure room costing JPY 6600 and the Garnet room JPY 13200. Less

Choosing a restaurant for business meetings or important guests can be quite challenging. While delicious food is essential, the atmosphere and elegance are equally important. In this regard, this restaurant was absolutely perfect.The staff were well-trained in customer service, and on the day of our meal, they called in advance to confirm details such as the guest of honor and the number of attendees. Such thoughtful attention truly provides peace of mind.On the day itself, the service was impeccable, and our guests were delighted, allowing us to relax as hosts. The ambiance of the restaurant was pleasantly calm, not overly formal, yet exuding a sense of quality.Every dish was prepared with care and tasted wonderful. The time spent choosing the final dessert and cheese naturally sparked engaging conversations, creating a lovely experience.I had heard great things about this place, and it exceeded my expectations. It was a very satisfying and successful dining experience. Less

As a French cuisine enthusiast, I felt it was essential to visit APICIUS for a family celebration.Upon descending the stairs to the basement, I encountered a heavy door that opened from the inside. I wondered how it was visible from the outside...The approach to the dining area featured staff members greeting us with gracious hospitality. The walls of the restaurant are a stunning hybrid of stone and wood.The art adorning the space includes works by world-renowned artists such as Chagall, Buffet, and Rodin, each piece compelling enough to make you stop and admire.This art-filled environment reminded me of the collection room at the Hiramaatsu Hiroo flagship store, where we were guided to our dining area.As I turned a corner, I was greeted by luxurious floral arrangements that could rival those found in a high-end hotel lobby, leading us to the dining space.Wow! The design of the dining room we were shown was simply magnificent!This is a level of ambiance that is hard to find elsewhere! If there are other dining places in Japan with such an atmosphere, I would love to know.The table lamps were, of course, by Gallé. In this exciting space, I felt like a child again, and my daughter remarked, "Dad, you look like you're having a great time," with a hint of sarcasm. Well, that’s just how it is.Today, we had reserved the Traditional Course, so we started with a glass of white wine. By the way, I’m not sure if there’s a drink menu, but since the prices are unclear, you’ll be deciding based on conversations with the sommelier, so beginners should keep that in mind.Typically, a glass costs around JPY 3,500 to JPY 5,000, but if you try to be fancy like I did, the price can skyrocket, so be cautious. Seriously, plan your spending wisely.The food itself is classic French cuisine, and while a JPY 20,000 course might seem like the decor and service take most of the credit, rest assured that the skills of this renowned establishment ensure a satisfying experience.One slight disappointment was the wagon of desserts. While the classic tarts and cakes were beautifully made with quality ingredients, they all had a rather heavy taste, so be careful not to overindulge.One of the highlights of French dining is the dessert, so if APICIUS could offer a grand dessert unique to their restaurant, it would elevate their reputation even further.That said, having the opportunity to dine in such a wonderful atmosphere is a rare experience in a lifetime, so I highly recommend visiting for special occasions. Less

It had been a while since my last visit.The food was still impeccable, with no complaints.However, the dessert cart had many items with questionable flavors.The bread and items from the cart were cut too large, making it difficult to enjoy a variety of tastes.What stood out the most was the male staff member in charge of our table.During the napkin change before dessert, he carelessly tossed the napkin from the tongs, and his handling of the finger bowl was rough, causing water to splash onto the table. His overall movements were clumsy, and his attitude was poor, which was quite unacceptable.Additionally, the young staff member's white jacket was noticeably dirty.The restaurant was cramped with too many tables for the small space, and it felt overcrowded, especially since it was fully booked.The tables were too close together, so even speaking in hushed tones could be overheard, and when the staff served the neighboring table, they bumped into my chair without even apologizing. Less

I finally had the chance to enjoy lunch at APICIUS, a restaurant I had wanted to visit for a long time. It has maintained a high reputation for many years, and my experience certainly lived up to that acclaim.What impressed me first was the exceptional quality of the service. The staff exhibited refined manners, and their thoughtful attention was both natural and pleasant, allowing me to experience the kind of hospitality expected from a prestigious grand maison. The timing of the dish explanations and serving was also spot on, making for a comfortable dining experience throughout.As for the food, it did not disappoint. Each dish, based on classic French cuisine, was meticulously prepared, showcasing solid techniques and high standards rather than flamboyance. Every dish had a sense of stability, reflecting the restaurant's long-standing expertise.While dinner requires a considerable budget, lunch is relatively accessible, and considering the quality, the cost performance is quite good. I believe this is a place I can recommend to anyone looking to enjoy a refined atmosphere, excellent service, and authentic French cuisine. Less

I dressed up and went to the restaurant to celebrate my anniversary with my girlfriend. ^_^The beautiful interior and the full-course meal made for a truly special night.You absolutely must try the sea turtle soup here; it’s exquisite! ^_^Although I don’t get to visit often, I would love to come back for another special occasion. ♪I apologize for not sharing any food photos.Instead of taking pictures of the dishes, I focused on creating memories.This is a wonderful place that makes you feel that way. ❤️ Less

This restaurant truly embodies the classic French cuisine reminiscent of the bubble era and early Tokyo. The wine is surprisingly affordable, and the quality of the cheese cart is impressive. However, the outdated flavors lack sophistication, and there aren't any dishes that can be called exceptional. I think one visit is enough to be satisfied.The corn mousse with shrimp broth jelly was the standout dish of the day, featuring a clear flavor profile that beautifully combined the sweetness of the vegetables with the essence of seafood.The appetizer was a foie gras mousse. The slight gamey taste is likely intentional. While it has a smooth texture that feels great on the palate, the accompanying bread is so fluffy, like chiffon cake, that it makes the overall texture a bit dull.The specialty, turtle consomme, is a rare dish that has been carefully simmered for several days. While it’s a unique experience, it feels more like consuming rarity rather than enjoying a delicious meal.The lobster lacked sufficient umami. The most disappointing part was the saffron risotto. It seems they intentionally kept the flavor light to highlight the lobster, but it ended up being too bland. When it comes to lobster, I can't help but compare it to nearby Le Saison.The main dish of lamb was simply delicious, with a sweetness from the fat that came through nicely.The dessert cart is exciting, but the flavors are rich and sweet, making them feel a bit overwhelming. This too reflects the old-fashioned taste.While the service is solid, I found myself questioning the reason to specifically come here, given the overall taste and experience. Less

This was my first experience with French cuisine in Tokyo.From the moment I entered, I was overwhelmed by the wonderful service and thoughtful attention to detail, realizing what true French dining is all about.Each dish was beautifully presented, showcasing a commitment to quality ingredients. The asparagus and spear squid with escargot butter were particularly exquisite and captured my heart.One of the highlights of my visit was the dessert wagon.Each dessert was crafted with great care, reflecting the high quality of French desserts, and I was very satisfied.A friend made the reservation for me, and as a surprise, I received a special plate and flowers, which made the experience even more delightful.I would love to visit again on a special occasion.P.S.On the day of my visit, I read a novel that mentioned Apicius, which surprised me and made me feel a sense of destiny. Thank you for a special experience. Less

---Restaurant Information--- I made a reservation online in advance and visited on a weekday evening. Despite the bad weather, there were a few customers present. The restaurant has a dress code, requiring men to wear jackets. ---Order Details--- Appetizer Specialties and Main Course with Japanese Wagyu, a total of 6 dishes JPY 39,424 ---Impressions--- The appetizers were meticulously prepared, and the service was top-notch. The atmosphere of the restaurant is elegant, allowing you to enjoy a classic ambiance. For the main course, you can choose between two types of meat, both of which are not greasy and easy to eat! The dessert cart is also a delightful touch, guaranteed to please the ladies. Less

A Culinary Haven for Food Enthusiasts**French Cuisine****Restaurant Name: APICIUS****Awards:** - Tabelog Award 2026 Bronze - Selected Restaurant in the Michelin Guide 2026 Founded in 1983, the restaurant is named after the ancient Roman gourmet, Apicius.You can earn and use Tabelog points here.The nearest station is Hibiya Station, conveniently located near The Peninsula Tokyo, Hibiya Park, and the Imperial Palace. The restaurant is situated underground.**Lunch** I made a reservation at **APICIUS**.The drink menu wasn’t particularly displayed, but I was asked, "Would you like champagne?" I replied, "Yes," and received a glass of champagne. I didn’t see the menu, so I’m not sure about the price.● **Olives** 14 salted olives were served. (The number may vary depending on the day.) I was told to enjoy them between courses.● **Firefly Squid** Underneath the firefly squid was ratatouille. It wasn’t on the menu, but perhaps it’s an appetizer before the appetizers.● **Bread** I could choose from three types of bread. I requested all varieties. Butter was served on a separate plate.I wanted to eat the bread, but I felt hesitant to do so with unwashed hands. The restaurant doesn’t provide wet towels, but you can request them.**Choose from two appetizers:** - "White Asparagus and Potato Velouté with Sweet Shrimp and Fresh Fish Quenelle" or - "Rabbit Leg with Enoki Mushrooms and Mushrooms, accented with Sour Cream"● **White Asparagus and Potato Velouté** I chose the dish with sweet shrimp and fresh fish quenelle. The dish highlighted the creamy texture and sweetness of the sweet shrimp tartare.● **Salmon Trout Coulibiac** Fresh herb-infused Chalon sauce Oh, it came in a pastry! I expected a regular fish dish, so this was an unexpected delight. Coulibiac refers to a pastry-wrapped dish. When I cut into the pastry with a knife, a wonderful aroma wafted out. The sauce was made by gradually adding clarified butter and whipping it.● **Pan-Seared Veal Noisette** Served with pain d'épices and nuts The loin was sautéed. It had a distinct blue cheese flavor due to the use of blue cheese. Madeira wine and ginger were also included. Topped with hazelnuts.● **Pastry Chef's Small Crème Brûlée** Despite its small size, it was an authentic crème brûlée. The cream was smooth and delightful.● **Dessert Selection** Seasonal cakes, ice cream, and sorbet. You can choose from the dessert cart. Dessert carts really elevate the mood! You can order everything! I ordered all the cakes (laughs). The ice cream and sorbet had a wide variety, but I only ordered the pepper ice cream. When I tried it, it truly tasted like pepper. Pepper ice cream is surprisingly good.● **Mignardises and Coffee** I ordered all six types of cakes, but there were still mignardises (laughs). There were three types of mignardises. So many desserts! (happy scream) Including the initial crème brûlée, I finished a total of 10 desserts: all six cakes and one ice cream.The service was attentive, calm, and relaxed. It was a lunch that satisfied both my stomach and my spirit. Less

I made a reservation in advance for lunch. The moment I entered the restaurant, I felt the high level of sophistication. As soon as I was seated, I was asked about drinks, so I ordered champagne. Anchovies with olives were served right away, which paired wonderfully with the drink. Next, I was presented with a small mousse before the appetizers, which had a delightful texture. I was able to choose my appetizers and main course; I ordered marinated Isaki (Japanese sea bream) for the appetizer and pan-fried Tai (sea bream) for the main. The lead veal in the warm appetizer had a robust flavor and was quite satisfying, while the marinated Isaki seemed like a great option for those looking for something lighter. I was tempted by the lamb for the main course, but I was drawn to the Tai and decided to go with that. The Tai was incredibly tender, and it paired well with the sauce, making it delicious. The firefly squid and canola flowers added a seasonal touch, which was also delightful. Finally, I was most looking forward to the dessert cart. Everything looked so delicious that I couldn't choose, so I decided to try one of each. They also prepared all the ice creams and sorbets beautifully. It was a luxurious moment, but considering my appetite, I felt that next time I should be a bit more selective with my choices. Overall, it was a wonderful experience. Less

This time, we invited the owner of a long-established French restaurant from France and the general manager of its Japan branch.In response to their request for a lesser-known Champagne, we chose BRUNO PAILLARD N.P.U. 2008 based on the sommelier's recommendation.We structured the menu around the signature dishes of APICIUS, as previously decided.1. Sea Urchin and Caviar Cream Mousse with Consommé JellyThe sea urchin and caviar are incorporated into a creamy mousse. The ingredients are top-notch, and the flavor is well-balanced, not overpowering. It pairs beautifully with the Champagne.2. Consommé Soup of Green Sea Turtle from Ogasawara, Flavored with SherryWe enjoyed a regular-sized serving of this rare soup, which can only be obtained from a research institute.Since the guests requested a Bordeaux red wine during our pre-meeting, we consulted with the sommelier and selected the 2004 Château Margaux.3. Domestic Abalone Steak in Rossini StyleThis ultimate seafood dish features abalone steak topped with foie gras and finished with a truffle sauce.4. Domestic Black Wagyu Beef Minced Steak, Medium-Rare, APICIUS StyleI debated whether to serve a regular steak or not, so I consulted with APICIUS and the guests beforehand, and we chose this specialty. This was my third time having it, and it was just as delicious as ever.5. Aged Natural Cheese from France served from a trolley6. Seasonal Cake, Ice Cream, and Sorbet served from a trolley7. Mignardises and CoffeeThe guests were very satisfied, and it turned out to be a wonderful dinner. Less

Today, I had the pleasure of enjoying lunch at Apicius, thanks to an invitation from someone.I have nothing but praise for this esteemed establishment.It truly feels like a place for the wealthy.Upon entering, I was transported to an entirely different world. The cuisine is top-notch, but if I had to highlight anything, the main dish featuring pan-seared sea bream and the dessert with pistachio were absolutely exquisite.It had been about 35 years since I was last here, brought by my parents for etiquette lessons during my childhood. I was surprised to find it had a somewhat hidden, cozy atmosphere, which made me realize just how small I was back then. Less

Despite "Roji" holding three Michelin stars, the absence of a star for "APICIUS" has led to speculation such as "the owner refuses the star" or "there are criteria against selecting underground establishments." This leaves us, as French cuisine enthusiasts, puzzled by the Michelin Guide's evaluation of "APICIUS."Even if being in a basement might be seen as a negative, the moment you step inside, you are overwhelmed by the extraordinary decor that feels like a private art museum—this is the essence of a grand maison.The service is not just polite but uniquely witty and perfect, making you forget to take photos of the dishes. Even during lunch, modern yet classic dishes are served, making wine an essential accompaniment. And to top it all off, the dessert cart is a delightful assault on the senses. It’s an elegant restaurant that never feels pretentious, and it’s astonishing that it has been a staple since 1983. Less

Located in Yurakucho, this renowned classic French restaurant represents the best of Japan. ✨The interior exudes a sense of grandeur, reminiscent of a prestigious grand maison abroad, providing a space to enjoy a special time in comfort.The dishes are based on traditional French cuisine, beautifully showcasing the allure of the ingredients. Each plate reflects a high level of skill, with classical yet delicate presentations, impeccable sauces, and meticulous cooking techniques.The traditional French touch, such as the dessert cart, adds to the charm. ✨The wine list is impressive, allowing you to leisurely enjoy pairings that complement the dishes, which is another delightful aspect.This is the perfect place for anniversaries, business dinners, or special occasions.I highly recommend it when you want to indulge in classic grand maison French cuisine in Yurakucho! ✨ Less

To celebrate our wedding anniversary, we visited "APICIUS," a renowned French restaurant representing Japan, which is also listed among Tabelog's top 100 restaurants and has received a bronze medal.We indulged in the luxurious lunch course "Marche" (JPY 9,900, service charge not included). Since we were a party of two, we ordered different options for the appetizers and main dishes, sharing everything to enjoy the full menu.Starting with the appetizers:The "Green Asparagus and Sweetbreads with Spiced Madeira Sauce" featured a rich and flavorful Madeira sauce, with spices adding a perfect accent that enhanced the delicate umami of the sweetbreads. The other dish, "Marinated Isaki with Niçoise Salad," showcased fresh Isaki fish paired with the refreshing flavors of a Niçoise salad, creating a visually stunning plate that evoked the early summer season.Next, we moved on to the main dishes:The "Pan-Seared Sea Bream with Sepia Pasta in Saffron Sauce" had a beautifully crispy skin and tender flesh. The vibrant aroma of the saffron sauce harmonized wonderfully with the umami of the squid ink (sepia) pasta. The "Pan-Seared Lamb Chops with Roasted Leg and Summer Vegetable Ratatouille" was cooked to perfection. The juicy flavor of the lamb was concentrated, and the freshness of the accompanying ratatouille further highlighted the deliciousness of the meat.For dessert, we enjoyed a luxurious style where we could choose from a dessert cart. We savored seasonal cakes, ice cream, and sorbet, paired with warm coffee (or tea) to our heart's content.The restaurant's traditional and elegant atmosphere, along with the exceptional quality of each dish, left us in awe, making it a top-tier culinary experience.However, there was one aspect that left us quite disappointed. Although we had informed them in advance that we were celebrating our wedding anniversary, we did not receive any congratulatory words during our visit. Additionally, while observing other tables, we noticed that the staff offered to take photos for them, yet our table was not approached for a photo opportunity at all. Moreover, I had informed them beforehand that my pregnant wife could not have raw food, yet the marinated Isaki was served to her.Given the restaurant's prestigious reputation and the wonderful ambiance, the lack of attention to these small details and the feeling of being overlooked was quite disheartening. Everything else, from the food to the atmosphere, was perfect, making this oversight particularly regrettable. While it is a lovely establishment, I am considering exploring other options for future wedding anniversaries.Lastly, for those planning to visit, please note that the dress code is quite strict (men must wear jackets, and sneakers are not allowed for anyone). The other guests were all elegantly dressed, so I strongly recommend dressing up for a special occasion to fully enjoy the experience.It is undoubtedly a memorable restaurant where you can savor the essence of classic French cuisine in a refined setting. It was a great meal. Less

Updated in May, 2023Before checking in at the Peninsula, I made a lunch reservation for four with my sons at 11:30 AM.On May 9th, I entered at 11:30 AM. While waiting for my sons at the bar, I chatted with Manager S (who mentioned he had been to Cascade). I spoke with Manager S, Sommelier Se, Maître d'Hôtel Ad, and Sommelier Ka (details omitted).Soon after, my sons arrived and we sat at the middle table in the back, with no other guests present. Our server was Mr. Ad and Sommelier Ka. My sons ordered à la carte, while I chose the MARCHE for JPY 9,900 (tax included, plus a 12% service charge) and added two white asparagus.Sommelier Ka promptly prepared ice, just like last time, and I had the same Antipodes.- □△ Olive - △□ Antipodes JPY 1,430 (tax included, plus a 12% service charge) - □△ MARCHE JPY 9,900 - □△ Amuse: Spring cabbage mousse topped with sakura shrimp - □〇 Green asparagus with seasonal shellfish and clams in hollandaise sauce (with a choice of eel and new burdock terrine with balsamic and watercress) ; The shellfish included three types: clams, asari, and hokke. "This is the best dish of the day. Nothing will be better than this," I predicted, and it turned out to be true. - □ White asparagus with hollandaise sauce JPY 1,870 x 2 ; The white asparagus here continues to satisfy. - □△ Veal steak topped with foie gras terrine (with a choice of sea bass bouillabaisse or panned wagyu top sirloin; I chose wagyu, but since it contained cumin, which I dislike, Mr. Ad kindly changed it to something I would enjoy. It seems nuts are usually included, but they were omitted for my preference.) ; Thick veal is rare. - □△ Cheese □ Camembert (Normandy), △ Robe de Garique, △□ Époisses, □ Séguin Regalis There was a pause. (Details omitted). A companion said, "We probably won't come back for a while," so I hadn’t thought much about it, but I considered it. (The Ten Ichi Peninsula branch might be a safer choice.) To save time, I called over a nearby waiter and requested the bill (adding a note to hurry). From the dessert cart: - △□ White asparagus ice cream - △(□) Grapefruit cake - △(□) Tarte Tatin Just as we finished dessert, Sommelier Ka prepared a glass with ice and surprised me by opening a new Antipodes. If the drinks were delayed and provided by the restaurant, they should have mentioned it. (Indeed, when I later checked the bill, it was from the restaurant.) - □△ Iced milk tea ; It was reasonably well made. Around 2:40 PM, I was seen off by Manager S and Mr. Ad, who disappeared from view as I exited. I headed to the Peninsula Tokyo. Less

I visited APICIUS for the first time, as Mother's Day was approaching. The restaurant's name is derived from the ancient Roman gourmet, Apicius. I felt a sense of anticipation as I descended the stairs. Since its establishment in 1983, it has confidently held a position as one of the top runners in Japanese French cuisine.Every dish showcased delicate techniques and was delicious, but the standout was the Dover sole with scallop rolls and shrimp wrapped in kataifi, served with Albert sauce. The richness of the sauce, the thick scallops, and the harmony with the sole were simply outstanding. It was my first time tasting the Dover sole, known as the queen of fish, and its finely textured flesh paired beautifully with the sauce—truly classic and educational.I also tried turtle soup for the first time, and the color and clarity of the soup were striking. Although I have never cooked turtle, I understand they are quite fatty. Yet, this soup had no oily taste at all, while still conveying the substantial essence of the turtle. The exquisite balance of turtle stock, consommé, and sherry was impressive.The desserts were all delightful, and I wished I could try them all, but I’ll save that for another occasion.I highly recommend visiting this restaurant on a special day! Less

I celebrated my girlfriend's birthday at the renowned long-established grand maison, APICIUS!Among the dishes, the legendary menu item (as Gemini called it), "Medium-Rare Steak of Domestic Black Wagyu Ground Beef, Apicius Style," was particularly delicious. It paired exceptionally well with the wine.The signature cheese cart, dessert cart, and mignardises cart were truly impressive.Although it wasn't a main dish, the large serving of olives that came out first was unbelievably tasty. I wanted to take some home!Next time I visit, I would love to try the Aoyama Turtle Consommé Soup à la carte.It was a great meal.【GOURMAND Course】- Sea Urchin and Caviar with Vegetable Cream Mousse and Consommé Jelly- Dover Sole and Scallop Roll with Prawns Wrapped in Kataifi, Albert Sauce- Medium-Rare Steak of Domestic Black Wagyu Ground Beef, Apicius Style- A selection of aged French natural cheeses from the cart- Dessert selection: Seasonal cake, ice cream, and sorbet from the cart- Mignardises from the cart- Pol Roger / Blanc de Blancs Vintage 2016- Saint Aubin 1er Cru Les Champlots Blanc Gilles Bouton 2022- Domaine de l'Aurage Castillon - Côtes de Bordeaux 2020 Less

【Number of Visits: 1】I wanted to indulge in the dessert wagon! So, I made a reservation through Tabelog for my first visit to this renowned grand maison famous for its dessert wagon. I appreciated that I could reserve just a seat and decide on the course based on the menu of the day.This restaurant has a dress code requiring men to wear jackets, but if you forget, they can lend you one! There are also other dress code rules, such as no sneakers, so make sure to dress nicely.Even the most affordable course at JPY 9,900 includes the dessert wagon, which is the most reasonable option if you’re primarily after the desserts. However, I felt that the number of dishes would be lacking, so I opted for the JPY 16,500 course instead.For the appetizer, we could choose between white asparagus with potato velouté or rabbit with mushrooms, and we chose the rabbit.The fish dish was sakura trout in a coulibiac (puff pastry), and the main was pan-seared veal.All the dishes had a classic and rich flavor.We started with a glass of champagne, followed by white wine for my companion and red wine for me. The wine prices were quite steep, with glass wines priced at JPY 3,300 or JPY 4,400.After a small crème brûlée, the moment we had been waiting for arrived: the dessert wagon! I chose a strawberry tart, chocolate cake, pineapple roll cake, and tarte Tatin. The tarte Tatin was served warm on a separate plate.My companion ordered pudding and gelato, and when I tasted the white asparagus gelato, I was surprised by how much the flavor of white asparagus came through. It tasted more like an appetizer than a dessert!The petit fours consisted of six different types, one of each for the two of us, so we shared them amicably.The total bill, including mineral water and service charge, came to JPY 55,809 for two. I look forward to returning when I want to enjoy the dessert wagon at this grand maison. Less

I visited a restaurant known as a grand maison for the first time!To sum it up, I had an incredible experience with top-notch elegance, cuisine, service, and luxurious decor. It was truly a wonderful time! All the guests were dressed impeccably, with men in jackets and women in dresses, perfectly adhering to the dress code.Even the olives served at the beginning had a flavor I had never tasted before! Every dish was absolutely delicious!I may have been a bit too greedy with the dessert cart, leaving me feeling quite stuffed. I slightly regretted not making a more sensible order.I strongly feel that I want to find an excuse to visit again! Less