ASAHINA Gastronome Tokyo

【DINNER】MENU DégustationI visited this restaurant again for my birthday dinner this year.This time, I was delighted to encounter corn in the amuse-bouche, paired with whipped white and foie gras terrine on a sablé.I was also honored to enjoy the specialty I loved last year, Polenta & Comté! ✨What truly impressed me this time was one of the desserts from the dessert cart, the Lotus ice cream. It was made with Lotus and mascarpone, and the flavors of caramel and cinnamon from the Lotus were perfectly captured—it was absolutely delicious!!The hospitality was outstanding, and I love this place. ♡I would love to visit again in a different season. Less

Beautiful dishes and a charming dessert wagon✨Perfect for celebrations, this French dinner is a delight.JPY 20,000 - 30,000✔︎ Course dining✔︎ Reservations recommended✔︎ Ideal for birthdays and anniversaries◎✔︎ Great for dates◎Located in Nihonbashi Kabutocho, this French restaurant was the perfect choice for a birthday celebration✨Every dish was visually stunning, and I was captivated by each plate.I was especially looking forward to the dessert wagon✨I could choose from a variety of desserts, and I ended up indulging in quite a few!For those who love sweets, it was simply irresistible…♡The birthday plate was incredibly cute, and it seemed like many other guests were also celebrating special occasions.This restaurant is a wonderful choice for a special meal, offering a vibrant and lovely atmosphere✨ Less

A French restaurant opened in 2018 by Chef Satoru Asahina, who honed his skills under the renowned Joël Robuchon, often regarded as one of the greatest chefs of the 20th century. The theme here is "Inheritance of Tradition and Modern Innovation." This Michelin two-star establishment offers dishes that honor classic French cuisine while incorporating contemporary sensibilities and unique interpretations. ⭐️ The interior, featuring a palette of white and platinum silver, creates a quiet and sophisticated atmosphere. It’s elegant without being overly flashy, and from the moment you take your seat, anticipation for the upcoming course builds. I enjoyed the lunch course this time. First, we were served an impressively crafted amuse-bouche. Sweet shrimp bisque, Tartare of horse mackerel with myoga, Corn sablé. Each bite-sized piece offered different aromas and textures, setting high expectations right from the start of the course. Next, we had two appetizers. Square bean & tuna: This dish features square beans prepared as a terrine, combined with tartare and thinly rolled tuna. The colors are vibrant, and the cross-sections of the ingredients are beautifully presented, allowing for a delightful variety of textures and flavors with each bite. King crab & raspberry: The king crab is finely shredded and elegantly arranged, encased in a translucent jelly. The crab is artfully placed throughout the dish, with plenty of crab meat even within the jelly. It’s fascinating to enjoy the crab meat, which is neatly assembled like crab sticks. The refreshing acidity of the raspberry lightens the sweetness of the crab. Sweetfish & bottarga: The fish dish features sweetfish grilled to perfection, with crispy scales to enjoy. It is topped generously with bottarga and served with a white wine sauce. The refined umami of the sweetfish, the crunch of the scales, the rich saltiness of the bottarga, and the flavor of the white wine sauce create a delightful experience with each bite. Shizuku duck & fig: The meat dish features the breast of duck grilled to a savory finish, paired with caramelized figs. Additionally, the dish is surrounded by a decorative cage made of spices, honey, and wheat, with duck that has been slow-cooked in a Moroccan tagine. The robust umami of the duck, the sweetness of the figs, and the aroma of the spices create a complex array of flavors in this dish. As we approached the end of the course, we were treated to a series of uniquely themed desserts. Mango & coconut: This dessert features a rich mango ice cream that highlights the intense sweetness of mango, accented by the aroma of white rum. Delicate cookie decorations on top add visual appeal, making this dessert enjoyable not just in taste but also in presentation. ✨ Chocolate & vanilla: This dessert showcases a luxurious cream puff made with rich chocolate and Tahitian vanilla. Two types of cream puffs are provided, each offering a different flavor experience, which is simply delightful. The rich chocolate and fragrant vanilla aromas create a fittingly indulgent finale to the course. Finally, we were treated to beautiful mignardises (petit fours). ✨ The presentation of each dish is meticulously crafted, resembling a work of art or architecture. It’s so beautiful that you might hesitate on where to start, with layers of ingredients, sauces, aromas, and textures intricately combined. But the allure doesn’t end with the visual splendor. At the heart of the dishes lies a profound umami and depth, with new discoveries in every bite. Building on classic French techniques, Chef Asahina refines them in a modern context, connecting them to the future. This course allowed us to feel his culinary philosophy in each dish. The food, the tableware, the ambiance, and the attentive service all come together to create a truly artistic experience. This restaurant beautifully merges tradition and innovation, leaving a lasting impression. ─────────────── 【LUNCH】MENU Dégustation JPY 24,200 *This was the price at the time of my visit. ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/Db4X0EXBfHL/?igsh=b3pndTh2d3RubnN3 Less

■Situation on the Day I made a reservation about a month in advance and visited with my wife. We had a reservation for 7 PM, but the restaurant was already nearly full.■Dishes Ordered on This Day We chose the JPY 38,500 course.The atmosphere in the restaurant was pleasant, and overall, the food was very delicious.What stood out to me first was the amuse-bouche served by hand. The dish featuring shrimp had a rich umami flavor reminiscent of shrimp miso, which I really enjoyed. The dish with horse mackerel tartare combined with myoga (Japanese ginger) also had a hint of Japanese influence and was delightful.The foie gras terrine was exceptional, topped with truffles and wrapped in a jelly. It felt like a complete dish, not just foie gras with truffles, but rather a harmonious creation that included both.The blue lobster appetizer was perfectly cooked, and the sauce was delicious. The warm appetizer of roast beef had excellent meat quality and paired wonderfully with the Madeira sauce.On the other hand, the kinmedai (golden eye snapper) dish felt a bit lacking. I believe the intention was to encourage us to enjoy the kinmedai, which is in season during winter, even in the less fatty summer, but personally, I would have preferred a bit more richness from the fish.The main dish of lamb did not leave a strong impression on me, partly because I am not particularly fond of lamb.While the dishes were clearly well-crafted and quite good, I had some concerns about the service.During the explanations of the dishes, I felt a slight casualness in the posture and mannerisms, such as when the staff leaned on the chair while speaking. When I stepped away from the table, the napkin was left as is, and I had to open the heavy door myself.These might not be issues in a typical restaurant, but considering it is a two-star establishment, I expected a bit more attention to detail in the service.Including the manner of placing cutlery, I felt that the service was slightly lagging behind the level of the cuisine.In the end, both the chef and the service staff saw us off at the exit, but the chef appeared quite tired. While I appreciated the polite farewell, I wondered if it was necessary to maintain such formalities.Regarding the food, especially from the amuse-bouche to the appetizers, there were many wonderful dishes that I would love to have again.That’s why, when considering it as a two-star restaurant, I believe that if the service and the overall dining experience, including the wine, were a bit more refined, it would have resulted in an even more satisfying time. Less

This restaurant is a representative of French cuisine in Japan, consistently earning two Michelin stars.Owner-chef Mr. Asahina, who previously served as the head chef at La Table de Joël Robuchon, opened his own establishment in Nihonbashi Kabutocho in 2018. (For more details, please refer to the website.)I visited for lunch this time.The interior has a sophisticated yet calm atmosphere, with ample service staff ensuring that guests are seated in a staggered manner to prevent any delays in food and service. The flow of the course was very smooth, allowing us to enjoy our meal comfortably throughout. Reservations are only accepted through OpenTable.The course began with amuse-bouches served on a tea stand. Each delicate dish showcased meticulous craftsmanship, not only in their vibrant presentation but also in the high quality of each bite.Next came the blue lobster, foie gras with black truffle, whiting, and Shizuku duck, featuring classic French ingredients. This is traditional French cuisine that excels in its use of ingredients, cooking techniques, and sauces.Among them, the blue lobster was the standout dish of the day. The cooking technique maximized the sweetness of the meat, and the rich shellfish sauce was simply magnificent.The foie gras and black truffle also demonstrated exceptional quality. It had a rich texture without feeling heavy, allowing us to fully appreciate the allure of classic French cuisine.The main dish, Shizuku duck, was wonderful as well, featuring not only the roasted breast but also the thigh meat prepared in a tagine style, along with a consomme made from duck broth, allowing us to enjoy every part of the bird.Dessert was a refreshing finish with mango and coconut, complemented by a "choux à la crème" made with Tahitian vanilla, and a selection of mignardises. There was no compromise throughout the meal, leaving us thoroughly satisfied.While I often enjoy Italian cuisine, this experience reaffirmed the high level of skill in top-tier French cooking. The mastery in extracting the essence of ingredients, the quality of the sauces, and the overall structure of the course were overwhelming. It’s easy to understand why this restaurant is regarded as one of the best in Tokyo, and I was able to fully enjoy the depth of classic French cuisine. I believe this is a must-visit for French cuisine lovers and even for those who don’t often eat French food.◯ Course Details- Amuse-Bouche Shrimp bisque Aji tartare with myoga Carrot mousse - Blue Lobster & Sumac Red daikon cannelloni with sumac spice, coated with lobster cream - Foie Gras & Black Truffle Celery root panna cotta in a marbled style, with perigourd sauce - Whiting & Tarragon Steamed with flower eggplant, served with vermouth-scented cream - Shizuku Duck & Fig Roasted breast with caramelized figs in a cage style, served with braised thigh meat in a tagine - Mango & Coconut - Chocolate & Vanilla "Choux à la crème" generously made with Tahitian vanilla, served with a glass - Coffee - Mignardises Less

We visited ASAHINA Gastronome for my husband's birthday dinner. This was a restaurant I had wanted to try for a while, and it exceeded all my expectations, providing us with a wonderful experience.Each course was beautifully presented, and I found myself captivated every time a new dish arrived. The colors and the combination with the tableware were thoughtfully designed, making it feel like we were admiring a piece of art.Of course, the taste was just as remarkable, with each dish delicately crafted to highlight the natural flavors of the ingredients, keeping our spirits high until the very end.One dish that particularly stood out was the foie gras with black truffle. With just one bite, the rich depth of the foie gras and the exquisite aroma of the black truffle blended perfectly, making it a dish that surpassed our expectations in both appearance and flavor.The staff provided warm service, and their detailed explanations of the dishes made our dining experience comfortable and enjoyable throughout.My husband was very pleased, and I truly felt it was a great choice for his birthday celebration. I heard that the menu changes with the seasons, so I look forward to visiting again in a different season to discover new dishes.**Notre tour d'Amuse-bouche** * Corn Sablé * Carrot Mousse * Potato and Ham Pressé **Homard bleu & Sumac** * Blue Lobster & Sumac A cannelloni of red daikon infused with sumac spice, wrapped in lobster cream **Foie gras & Truffe noire** * Foie Gras & Black Truffle Marble presentation with celery root panna cotta and Périgueux sauce **Bœuf & Bresaola** * Wagyu Beef & Bresaola Roasted with bresaola, served with Yorkshire pudding **Kisu & Estragon** * Kisu & Tarragon Steamed with chive flowers, accompanied by vermouth-scented cream **Agneau & Artichaut** * Lamb & Artichoke Roasted lamb saddle from Sisteron, served with artichoke barigoule and its fritters **Mangue & Noix de Coco** * Mango & Coconut **Matcha & Mascarpone** * Matcha & Mascarpone Matcha cheesecake dome with mascarpone and lotus cookie glass **Café ou Thé** * Coffee **Mignardises** * Miniature Sweets Less

Reservation at 12:15 on Saturday.Lunch is only available on weekends.I was unsure which French restaurant to choose, but I decided on ASAHINA Gastronome at the request of my companion, known for its exquisite French cuisine crafted by Chef Satoru Asahina.Opened in October 2018 in a corner of Japan's prestigious financial district, ASAHINA Gastronome is a remarkable restaurant that has captivated many since its inception. With Chef Asahina, who served as head chef under the late Joël Robuchon, this unique establishment earned its first Michelin star within just a year of opening, making it a highly talked-about gastronomic destination.The restaurant is known for its delicate and beautiful dishes that incorporate a modern touch, and it is highly praised in the Michelin Guide Tokyo for its high-quality French cuisine.The use of fine tableware and cutlery from the renowned French brand "Christofle" enhanced the presentation of the dishes, making them even more visually appealing.The service was pleasantly attentive, and the sophisticated atmosphere, characterized by white and silver tones, provided a luxurious dining experience. Each dish was a feast for the eyes, and the delicate flavors were delightful. (It was a bit disappointing that the duck meat had sinews, making it difficult to cut with a knife.)I left feeling completely satisfied after a fulfilling French meal.The course ended with an abundance of desserts, which is a dream come true for any sweets lover.It was a great meal.I look forward to visiting again when the menu changes. Less

The entrance sign, interior design, cutlery, and staff all wore black suits with silver ties. The stylish total coordination centered around the silver color was thoroughly executed. You could feel the chef and staff's exceptional dedication.The presentation of the dishes was nothing short of artistic. Unlike the extravagant plating at L'Oiseau, here I sensed a refined beauty with an emphasis on straight lines. Each dish was intricately prepared, and I struggled to keep up with the explanations. It was a pity that my palate wasn't refined enough to fully appreciate the level of craftsmanship involved. Less

Located across from the Tokyo Stock Exchange in Kayabacho, ASAHINA Gastronome is a grand establishment. Chef Asahina, renowned for his time at Robuchon, has become a representative figure of French cuisine in Japan and Tokyo. Although prices have increased since opening, the quality across all aspects has improved tremendously. The experience promises bliss that far exceeds expectations, truly befitting a Michelin two-star restaurant.The dining area features a silver theme, exuding luxury while maintaining a calm atmosphere. The service staff, more numerous than the guests, provide not only polite but also confident and stylish service. Tonight, I opted for the dinner course (JPY 38,500) with a wine pairing (JPY 25,300) to fully enjoy this culinary world.The amuse-bouche, resembling a sculptural work, features corn, carrots, ham, and potatoes—ingredients that are familiar yet prepared with exceptional skill. The glazed carrots, shaped like carrots and enhanced with acidity, and the multiple layers of braised ingredients left me in awe. The champagne, made exclusively from Grand Cru Chardonnay, pairs beautifully with the well-seasoned dishes.The first appetizer, prepared at the table, features lobster and caviar served with a foie gras preparation and blinis. This is truly painting a picture on the plate. The plump lobster is delicious on its own, but even better when combined with the jelly and cream sauce. The caviar, with its large, soft pearls, is irresistible, showcasing exceptional quality that reminds me of the prestige of top-tier ingredients. The light and smooth blinis harmonize perfectly with the aroma and texture of the caviar, making me wish to indulge in them with champagne.Next comes an artistic dish that will leave French cuisine lovers in ecstasy: a ballotin made entirely from quail. Inside, it contains duck foie gras, truffles, and shiso, topped with a jelly, pairing well with both a sweet white wine and a light, complex Gevrey. The side dish is also remarkable, especially the vibrant green edamame cake, which leaves a strong impression with its fresh flavor.For a warm appetizer, we have roasted black wagyu beef, accompanied by a meticulously baked Yorkshire pudding in a canelé shape. The melt-in-your-mouth bresaola adds to the rich flavor of the wagyu, making it easy to understand why it’s served as an appetizer rather than a main dish. The wine is Pichon Comtesse Réserve. Although a second wine, its fruitiness and bitterness perfectly complement the richness of the wagyu fat. The sauce, made from stock and wine, resembles a refined beef stew, making it a feast even with just bread.The fish dish features a rare find: a sole, prepared with tarragon, wrapped in spinach and chive, and steamed with a vermouth cream sauce. The previous and upcoming dishes showcase an impressive level of craftsmanship, creating flavors that surpass the individual ingredients. This dish is also luxuriously paired with Grand Cru Chablis.The main course is a lamb shoulder, intricately combined with chorizo and caul fat, resulting in a dish that is almost laughably elaborate. The shoulder is so tender that the knife glides through, while the chorizo tantalizes the appetite like a curry, with each component shining brightly on the plate. The pairing reaches its peak, with the earthy and spicy notes of Hermitage expanding endlessly. According to the sommelier, it’s at its perfect drinking age. The sauce made with tomatoes and the crisply finished artichokes are light enough to allow for a comfortable progression to the next course.After a siphon-brewed mushroom consomme soup, we move on to another delight: vibrant and intricate desserts. First, a refreshing watermelon granita and Chartreuse jelly to blow away the muggy night. Next is a matcha and mascarpone cake, boasting a level of fragrance and beauty that would leave other establishments in the dust. The lightly caramelized top with a sprinkle of salt is a key point, allowing for enjoyment without becoming overwhelming.The grand finale is the mignardises wagon, where you can choose as much as you like. I held back on the cheese to indulge in these delights, creating a wonderfully cheerful table. Of course, there’s no skimping here: jasmine tea macarons, opera cake, and madeleines served in real shells—there’s no end to the deliciousness. I concluded with an adult vintage Armagnac reminiscent of oranges and cigars, along with espresso.With minerals and service charges added, the final bill came to just under JPY 75,000 per person. This is undoubtedly the pinnacle of dining, an experience that left me overwhelmed by the immense effort and endless creativity throughout the evening. Such an artistic culinary experience is hard to imagine, and including the wine pairings, this restaurant enriches life. I fell asleep looking forward to my next visit, having enjoyed the perfect night. Less

The meal is offered as a course only.The non-alcoholic sparkling drink is pleasantly low in sweetness and delicious.They provided half portions for the wine pairing.The presentation of the dishes is outstanding.It has a three-dimensional quality and artistic flair, making it vibrant.There’s a sense of specialness about it.The main ingredients are, of course, excellent, but even the side dishes are beautifully presented and tasty.The appetizer featuring Ise lobster with potato pancakes,the green mousse next to the quail,the Yorkshire pudding beside the Wagyu beef,the three-dimensional potato next to the flounder,and the artichoke next to the lamb,all of these supporting roles were beautifully crafted and delicious.The soup served with the main dish was prepared right next to our table, making it visually enjoyable and tasty to drink.For dessert, the watermelon & chartreuse was a bit too strong in alcohol aroma for me, a non-drinker.The lemon cake had a distinct bitterness from the lemon, giving it a sophisticated adult flavor.I also enjoyed the mignardises, leaving me 120% satisfied.It was a truly fulfilling meal.I wanted to try the cheese, but I couldn't manage it.I would love to visit again.It was a great meal. Less

This is a regular visit to ASAHINA.It's summer, and I'm excited to see what dishes they have in store.The appetizer featured Ise lobster with caviar served on pancakes, which was delicious and vibrant.The Wagyu prepared like roast beef was light and paired well with Yorkshire pudding.I used to dislike Yorkshire pudding when I lived in London, but this was something entirely different and incredibly tasty.Since it's summer, the light fish dish with whiting was fantastic—truly a seasonal delight.The lamb was also complemented by a light sauce that matched perfectly.For dessert, the watermelon charlotte was impressive, with chocolate resembling seeds.The attention to detail is truly astonishing.And the main dessert, the lemon, looked just like a real lemon.The aroma was wonderful. Less

This was my first visit to the restaurant. After a long time of keeping it on my "to-visit" list, I finally made it here. The meal, centered around salmon dishes, was highly satisfying. Instead of relying solely on the strong flavors of high-end ingredients, the dishes were elevated through creativity, effort, and presentation. The portions were generous, leaving me feeling full.〇 Amuse Bouche Trio: Beautifully presented finger foods.◎ Salmon Trout with Tomato Jelly: This is said to be the restaurant's specialty. I felt a sense of confidence in making a common fish like salmon a signature dish. The combination of the sweetness and acidity of the fruit tomatoes with the salmon trout was remarkable, and it was visually stunning as well.〇 King Crab: The boiled crab and crab cake were rich in flavor and delicious. Recently, many restaurants have started offering caviar, but the caviar here had the perfect saltiness and a melt-in-your-mouth texture.◎ Barracuda with Bottarga: I initially thought the combination of the mild barracuda and the strong-flavored bottarga would be odd, but it turned into a wonderful dish with a robust sauce.◎ Duck with Fig: Although the duck meat was a bit difficult to cut, both the sauce and the duck itself were incredibly delicious. The figs infused with foie gras were also to my liking. The tajine served separately had a flavor reminiscent of beef stew. Less

Visited in June 2026 Dinner course + 3 glasses of wine This visit was to celebrate my birthday. Every dish was beautifully presented, and I was impressed with each plate. The flavors were outstanding, allowing me to enjoy a truly happy time! I appreciate the thoughtful adjustments made to the course menu to accommodate my dietary restrictions that I had mentioned in advance. I learned that the menu changes with the seasons and that they also update one dish every two weeks. This means that even during the same season, I can discover new dishes with each visit, which makes me eager to return. The wines recommended for pairing complemented the dishes perfectly, especially the pairing with the salmon appetizer, which left a lasting impression. One of the desserts, the Chartreuse, had a strong liqueur flavor, which might be a matter of personal taste. Although it wasn't included in the course, there was a cheese cart available, and combined with the dessert cart, it offered quite a substantial selection. If I had more room in my stomach, I would have loved to try more varieties. The terrine I received as a souvenir was rich and delicious, allowing me to enjoy the meal until the very end. On the other hand, there were moments during the service that I found disappointing. We had a reservation for a 7:30 PM course and were the last to arrive. Consequently, we were also the last to leave, but as the evening progressed, there was a sense of urgency that made us feel a bit rushed. There was a slight delay before the appetizers were served, and I didn’t feel like we were the only ones taking our time with the meal. Additionally, when there was a misunderstanding during the dessert cart order, the staff responded with a half-smile, which left a less than favorable final impression. The food was truly exceptional, and I was moved by each dish. Since it was a birthday celebration, I felt a bit disappointed by the final service experience. As a top-tier restaurant, I hoped to enjoy a pleasant atmosphere not just during the meal but also in those final moments before leaving. Less

Beet Meringue with BottargaTomato TartCarrot GateauIse Lobster & CaviarServed with a foie gras preparation, accompanied by caviar on potato blinisGelée of shellfish brothQuail & Petit PoisBallotine with duck foie gras, served with a petit pois gateauCoated in beef consommeHairy Crab & MushroomRavioli with a light sauce Americain, infused with the aroma of Château ChalonSole & TarragonSteamed with chive flowers, served with a vermouth-scented creamLamb & ArtichokeRoasted saddle of lamb from Sisteron, served with artichoke barigoule and its frittersConsomme and fresh mushroomsWatermelon & ChartreuseLemon & HazelnutA modern interpretation of lemon tart, served with basil-scented sorbetCoffeeMignardises (served from a cart) Less

This is a restaurant I love so much that I can't even count how many times I've visited. I always choose this place for important occasions like my friends' birthdays and Christmas.Once again, it did not disappoint, as I was greeted with a stunning array of beautiful dishes filled with novelty and playfulness. The visual appeal was delightful, and the experience was enhanced by the wonderful aromas, flavors, and textures, making it a truly sensory journey.For those who enjoy French cuisine, this is a must-visit gem. I am already looking forward to my next visit. It was a great meal! Less

I visited for dinner, and it was truly worth the detour to this restaurant. From the moment I entered, the smooth service made it feel like the course had already begun. As the second door opened, I was welcomed into a bright, white-themed interior. I was handed the wine list, and the menu explanation started. From the first finger food to the last dish, I was filled with excitement about what would come next. The portions are quite generous, so I found myself full before reaching the dessert cart, but everything was delicious. And the chocolate cake served at the end was so exquisite that I wanted to buy it as a standalone item... haha. Less

A French restaurant located just a short walk from Edobashi in Nihonbashi Kabutocho.Since it's not a place you can casually visit, I took the opportunity to come here for a special occasion.Upon entering through the impressively tall door, you are greeted by a chic and elegant interior dominated by silver tones.As for the dishes, each plate is meticulously crafted, from the arrangement of ingredients to the presentation of sauces, showcasing overwhelming beauty that feels more like viewing a work of art than simply enjoying a meal.The main dish, the veal, was particularly delightful—rich in flavor, tender, and with a well-defined profile that brought pure bliss. The dessert was visually appealing and had a refreshing taste that complemented the course without overshadowing it. I felt pleasantly full, and I only sampled a few of the mini desserts.The service was exceptional, with the staff providing dishes and explanations in a smooth, flowing manner. Although it’s a Michelin two-star restaurant, the atmosphere created by the staff made it very comfortable.With high standards in cuisine, ambiance, and service, I was able to enjoy a special day here, and my companions were equally pleased. This is a place I would love to revisit for another celebration. Less

It had been about 6 years since my last visit, and it was indeed a special place.I returned to ASAHINA Gastronome after a long time.My previous visit left a strong impression, and even after 6 years, the beauty and concept of the dishes remain intact. In fact, they seem even more refined now.We started with the amuse-bouche.The presentation was vibrant, featuring beet meringue, tomato tart, and carrot gâteau, reminiscent of an afternoon tea, which really lifted our spirits.The salmon trout with tomato jelly was visually stunning and had a refreshing taste. The dish with caviar also highlighted the deliciousness of the ingredients.What stood out the most was the quail and foie gras ballotine. The combination of rich foie gras and green peas was exquisite, and it might have been my favorite dish of the day.For the fish course, we had the sea bass and clams.The delicately cooked sea bass paired beautifully with the concentrated flavor of the clam essence.The main dish, lamb, was astonishingly tender, and it paired perfectly with the spiced tagine. The aroma of black truffle was a luxurious touch.For dessert, we enjoyed a refreshing pre-dessert of watermelon and chartreuse, followed by a cream puff made with Tahitian vanilla. The entire meal was thoughtfully composed, ensuring high satisfaction until the very end.This restaurant allows you to enjoy "gastronomy" not only through the food but also through the use of tableware, presentation, and the overall flow of the course.While it is certainly not a cheap place, I believe it is well worth it for anniversaries or special meals.Even after 6 years since my last visit, I feel that I could be moved again if I return in a few years. Less

I hesitated about whether to come here until today, but I finally decided to visit after finding someone to join me.The location is familiar, as it’s near Teal and K5.The building and interior are not overwhelmingly luxurious, and the service is just right.We were the first customers, and by the end, the place was nearly full, though it doesn’t have a large number of seats.The presentation was beautiful, and the ingredients were high-end. However, the taste was different from what I expected, leaning more towards classic French cuisine that reminded me of the past.There were two clams served with the fish dish, and after tasting one, I was shocked. It was fishy and not tasty at all. The seaweed underneath the shell seemed to enhance the fishiness. My companion shared the same sentiment, so we decided to ask for them to be cooked a bit more.However, the second one was not much different from the first and was still unappetizing.I wondered how the other customers were faring. While we were observing, the Asian guests at the next table, who spoke Japanese, also left one clam uneaten. When an older staff member asked them what was wrong, they straightforwardly said, "It’s not tasty."The staff member then started explaining that it was prepared using the "mi-cuit" cooking method, and mentioned that while they eat scallops, they don’t eat clams raw. The conversation veered off in a completely different direction, and even though they understood Japanese, they seemed confused.In the end, they took the clams away without cooking them further, just like they did with us.As others have mentioned, some of the side dishes were oddly salty, and there were moments that made me question the choices made. It was disappointing in some aspects.Nevertheless, I had always wanted to try this place, so I’m satisfied to have experienced it and learned what kind of restaurant it is. Less

Lunch: Around JPY 25,000Visited on a Saturday, fully booked with reservations.Amuse-bouche:The tart crust and other elements were made with care, and it was reasonably tasty. However, nothing exceeded my expectations; it was just pleasantly good.Cold Appetizer:A luxurious plate featuring spiny lobster and caviar. The presentation was beautiful, reflecting the restaurant's quality. However, the composition was too conventional and lacked excitement, and the flavors didn’t surpass my expectations. It was slightly too salty.Hot Appetizer:This dish was a bit disappointing. It was quite salty, making it somewhat difficult to eat. I felt it was a waste to use hairy crab in this way.Fish:The cooking of the sea bass was exquisite, showcasing skill. The beurre blanc sauce was also quite good. The issue was with the side dish of clams; they were prepared sous-vide but had an overly fishy taste, which was frankly unpleasant. I was disappointed to find such a poorly executed dish at this price point.Meat:The flavor was exactly as expected, lacking any intrigue. There was nothing special about it. The side of potatoes was excessive, marking the third dish with potatoes.Pre-Dessert:You can fully enjoy the sweetness of watermelon. The jelly made with liquor has a sophisticated taste. I appreciated that they removed the alcohol. However, the cookie on top was more about appearance and detracted from the flavor.Grand Dessert:Personally, this was the best dish of the day. However, the overall sweetness might be overwhelming for some. The coffee cream puff could have benefited from a bit more bitterness.Overall Rating: 3/10An overrated restaurant. Just beautifully plated classic dishes. While visually enjoyable, there wasn’t a dish that was fun to eat. I recommend that anyone who really wants to go here should manage their expectations. Less

Located in Nihonbashi Kabutocho, this renowned restaurant has been awarded two Michelin stars for five consecutive years. The gastronomy crafted by Chef Satoru Asahina, who served as the head chef at La Table de Joël Robuchon in Ebisu for many years, offers a truly special experience from the moment you open the grand, heavy doors. I particularly enjoyed the ambiance, which is beautifully accented with white and silver tones.The dishes, based on classic French cuisine yet infused with modern elements, provided surprises with each course. The visual beauty, aroma, temperature, and texture of the food were all meticulously calculated, making each bite a delight. The service was exceptionally attentive, with pleasant explanations of the dishes and perfect timing, making it a restaurant I highly recommend for anniversaries and special occasions.**Thoughts on the Meal** This time, I enjoyed the Dinner 9-course menu (JPY 38,500).Asahina is known for its three-dimensional and charming amuse-bouches: semi-dried tomatoes, carrot mousse sablé, and potato and ham pressé.The standout dish was the lobster and caviar, which was finished right in front of me, creating an exciting moment. The delicate flavor of the lobster combined with the generous amount of caviar was pure bliss.The quail and butipois was another favorite, featuring a mixture of duck foie gras, mushrooms, and black truffles inside the quail. I was amazed at how delicious this unique combination was.The ravioli with hairy crab and mushrooms was enhanced by the Americain sauce, which brought out the sweetness of the crab.The veal main course was astonishingly moist and tender, and I particularly enjoyed the accompanying pastry.The lemon tart for dessert had a refreshing acidity balanced with the richness of hazelnuts, offering a taste I had never experienced before.This high-level gastronomy encompasses not only the food but also the space and service. While the price range is certainly not cheap, the experience felt worth much more. Each dish was a revelation, making it a place I encourage you to visit for special occasions with loved ones or as a treat for yourself.**Dinner 9-Course Menu - JPY 38,500** - Amuse-bouche - Lobster and caviar - Duck foie gras and green peas - Hairy crab and mushroom ravioli - Scallops and clams - Veal and chorizo - Watermelon and chartreuse - Lemon and hazelnut dessert - Mignardises and coffee (or tea) Less

A restaurant run by a chef from Robuchon.Upon entering, the stylish silver dining area contrasts beautifully with Robuchon's signature gold, creating a fantastic atmosphere.The size of the space is just right—not too big, not too small.**Amuse** The pairing of carrot cake and cumin is delightful.**Ise Ebi & Caviar** The service is dynamic and impressive.Both the texture of the Ise ebi and the flavor of the sauce are excellent and delicious.The warm potato blini pairs wonderfully with the caviar.This was the best dish of the day, or rather, the only dish I found truly delicious.**Bread** Surprisingly, it was not good at all.It lacked the flavor of wheat and had a dry texture.The round whole grain bread served separately was somewhat easier to eat, but still quite dry.The butter had the restaurant's name written on it, which was very stylish.**Quail & Petit Pois** The quail is stuffed with duck foie gras.The flavor was lacking, and I didn’t feel any synergy between the dry meat and the surrounding jelly.The petit pois cake had an interesting taste.The thigh part still had bones, making it hard to decide whether to finish it.**Hairy Crab & Mushroom** The colorful ravioli is very beautiful.The flavors of the crab and ravioli are good, but the bitterness of the Americain sauce is a bit strong, making it less enjoyable.The hairy crab is served whole, requiring skill to extract the meat from the shell, similar to the quail dish.**Sea Bass & Clam** The sea bass became monotonous halfway through, and I found last month's dish at "Hommage" to be tastier.The clam was undercooked, and the taste was lacking, with a fishy flavor from the seaweed inside, which didn’t pair well with the foam.The puree used to stick the clam to the plate was potato puree, which was less smooth than that from "Joel Robuchon."After three disappointing dishes, I awaited the main course with hope.**Veal & Chorizo** The loin on the left tasted like ham from a bistro and was dry, which was somewhat despairing.The pastry on the right was tasty, but the filling was lacking.I was pleased to see foie gras on top.The potatoes on the left were served as both puree and chips, providing a fun textural contrast.Underneath the potatoes was truffle puree, which had a rich flavor reminiscent of an appetizer from "Sheino," and I couldn’t help but internally shout, "This is what I wanted to eat!"**Mushroom Consommé** This is a consommé made right in front of you.It has a very mysterious aroma, and surprisingly, it tastes quite good.**Green Tea & Gin** The palate cleanser is also very beautiful.The green tea ice is refreshing and easy to eat, but then the intense flavor of the gin hits my mouth, almost making me choke.**Lemon & Hazelnut** A deconstruction and reconstruction of tarte au citron.Last month at "La Chure," I had a dessert inspired by tarte au citron, and I was impressed by the different interpretations by each pastry chef.**Mignardises** The honey sorbet was quite good.Seeing the sugar that comes with the tea reminded me of my meal at "La Bée."Overall, the dynamic service, including the gueridon and cart service, and the presentation of the dishes are excellent. In terms of visual beauty, it ranks at the top.However, many of the flavors were lacking. I usually finish all the sauce when I dine at restaurants that serve dishes with sauce spoons, but today, I left sauce on every dish.I felt the same at "Joel Robuchon," "L'Oiseau," and "Hajime." I believe it’s better to enjoy the service and atmosphere for special occasions with loved ones rather than focusing solely on the taste of the dishes. Less

The course I enjoyed on this day featured a composition that highlighted seasonal ingredients and innovative ideas.Amuse-bouche: Corn sablé, carrot mousse, potato and ham presséAppetizer: King crab & green peas (served with a cherry vinaigrette and caviar)Meat Dish 1: Kumamoto Prefecture's marbled sakura beef & garum (tartare style with garum aroma)Meat Dish 2: Black Wagyu & prosciutto (served with roasted bresaola and Yorkshire pudding)Fish Dish: Whiting & tarragon (steamed with flower blue and vermouth-scented cream)Main: Lamb & artichoke (roasted lamb from Cistron, with artichoke barigoule and its fritters)Dessert: Watermelon & chartreuse, accompanied by a "choux à la crème" generously made with Tahitian vanillaPost-meal: Coffee and mignardisesImpressions:The combination of each ingredient was incredibly delicate, and I was particularly impressed by the surprising marriage of "king crab and American cherry vinaigrette."Additionally, the dish featuring Kumamoto's sakura beef prepared with garum was a masterpiece that conveyed strength and depth.In the refined atmosphere of the restaurant, the attentive service with thorough explanations was exceptional, making it a truly luxurious experience worthy of the name "Gastronome." I look forward to visiting again in a different season.It was a great meal. Less

"A Michelin 2-star restaurant I've wanted to visit for a long time"ASAHINA GastronomeLocated about a 4-minute walk from Kayabacho Station!Michelin 2-star☆☆Today, I visited with a friend!I was a bit nervous since it had been a while since I had French cuisine, but the cute presentation and combinations of the amuse-bouche really lifted my spirits.The food, service, and atmosphere were all incredibly impressive throughout the meal!I was truly moved, and I look forward to my next visit with high expectations!Thank you for the wonderful experience! Less

Each dish was a work of art, and I was continuously amazed.Embarrassingly, one of the appetizers contained carrots, which I dislike. However, when I mentioned it, they kindly switched it to a radish dish just for me, and I was impressed as the course began.The salmon trout, which was neither raw nor grilled, was so delicious that I finished the caviar before I realized it was part of the dish (I forgot the name).I tried duck ham for the first time, paired with eggplant fondant (I learned that ham can be made from meats other than pork).The sea bass was incredibly tasty (I had to look up the kanji because I couldn't read it).The lamb was tender and flavorful, without any gamey taste, though it felt a bit cruel to eat.The green tea ice cream came with gin jelly, and I was surprised to find that there were two additional desserts included.I don't usually eat French courses, but this was quite substantial, and since I had to hold back on the drinks, I want to prepare my stomach better for next time.As we were astonished by what Michelin dining is all about, the warm and smart service from the staff, who kindly taught us various things, left a lasting impression.The food was delicious, the interior was beautiful, and it felt like a dream space, making me want to experience Michelin dining even more.Lastly, they print a photo taken with the restaurant's camera as a gift. As a camera enthusiast, I was thrilled with this service.I definitely want to visit again.Thank you! Less

It was my first visit in two years. The service was as wonderful as ever, and the dishes were breathtakingly beautiful. The wine was a bit on the expensive side, but every recommendation was delicious and paired perfectly with the food.What I particularly enjoyed was the salmon with tomato jelly and the main dish of lamb (I forgot to take a photo of this). The salmon was refreshing with a wonderful melting texture, while the lamb offered two options: a pure, mild roast and a rich, flavorful stew-like tagine.One thing I noticed was that the appetizers used a bit too much eggplant. While they were good, they weren't impressive enough, so a bit more variety would have been better.It was a great meal. Less