HOMMAGE Tokyo

I enjoyed a wide variety of dishes, each offering different flavors, colors, aromas, and textures. The fish dish featured a side of charred black tomato that was surprisingly bitter-free and packed with umami, which was a revelation. The meat dish also had a beautifully prepared zucchini on the side. The jasmine ice cream for dessert was incredibly fragrant and left a lasting impression.The sommelier passionately explained the reasons behind the selected wines, which elevated the experience and made the flavors even more enjoyable.However, the layout of the restaurant felt a bit cramped compared to others, with narrow table spacing and aisles.As we were leaving, the chef came out to greet us, which was a nice touch.My companion was equally impressed. It was a wonderful restaurant. Less

I had been wanting to revisit this place for a long time, and although some time had passed, I finally returned after a while. I remembered how delicious the financier shaped like ningyo-yaki was during my previous visit, and I was delighted to have it again this time.This French restaurant is charming for its incorporation of Japanese elements throughout. The female staff members wear kimonos, there are gifts of chopsticks, and the financier modeled after ningyo-yaki is served, creating a distinctly Japanese atmosphere. I believe this restaurant would be greatly appreciated not only by locals but also by visitors from abroad.The dishes are overall rich in flavor yet elegantly presented, leaving no heaviness after the meal. Among them, the appetizer featuring luxurious Osetra caviar was particularly memorable for its vibrant appearance. At the end, a staff member elegantly poured the sauce right in front of me, allowing me to enjoy the process of completing the dish.After the meal, I had the opportunity to chat briefly with the chef. He was a wonderful person with a gentle demeanor.I highly recommend this restaurant not only for those who love French cuisine but also for anyone looking for a special place that embodies Japanese charm. I look forward to visiting again in a different season. Less

Although the access from Asakusa Station is a bit inconvenient at about a 15-minute walk, I had a great impression from my previous visit, so I returned for lunch. I enjoyed the cold corn soup with tomato sorbet and consomme jelly, the beautifully presented tartare of blackthroat seaperch adorned with yam, daikon, and caviar, and the zucchini flower stuffed with scallop mousse and served with tendon. The salad was abundant with root vegetables drizzled with aged balsamic, paired with tender strip loin. For dessert, I savored the thunder rice cracker and mousse, along with a melon dessert, and the crispy financier inspired by Asakusa. Once again, I was treated to delicious dishes. The meat course was paired beautifully with a Pinot from a Domaine recommended by a Japanese woman who took over the establishment. Less

Honestly, I was disappointed. This was the most underwhelming experience I've had at a two-star restaurant. The seasonal soup was average, the Kuro-mutsu fish was overwhelmed by a sauce that was too strong, and while the Tajima beef sirloin was good quality, the sauce was overly sweet and became tiresome halfway through. The snacks were just for show. It felt more like an ordinary Western-style restaurant than a two-star establishment. I’m not sure what went wrong, but I don’t think I’ll be returning after this experience. Less

This hidden gem is located a bit deeper into a residential area off Chizuka Street.The quality of the food, service, and atmosphere is incredibly refined, making it easy to understand why it has received a Michelin star.The wine pairings are exceptional, enhancing the deliciousness of each dish.It might be the first time I've felt that the experience of enjoying a meal can be so much fun, not just the taste itself.This is a wonderful place I would love to visit for special occasions or when I want to spend quality time with someone important. Less

I visited this restaurant with some colleagues from work.The first floor has the restrooms and payment area, while the second floor is the dining hall.On Saturday evening, it coincided with the Sumida River Fireworks Festival, so there were only about four groups of customers, including us.Since the restaurant isn’t very large, we were able to enjoy our meal in a relaxed atmosphere.Every dish was beautifully presented and delicious.They even provided takeout chopsticks, and the dress code isn’t too strict, so even those who might be uncomfortable with the unique ambiance should feel at ease.Although a good number of dishes were served, they were light enough to enjoy until the end.The speed of service was satisfactory, and while the staff's attentiveness varied a bit, it was generally good.They also offer wine pairings, which is reassuring for someone like me who isn’t very knowledgeable about wine (laughs).It’s a bit of a walk from the station, but it’s a charming hidden gem.I think it would be great for special occasions or family dinners with older relatives!I made a reservation through "OMAKASE," but please note that the payment for the course is charged to the person who made the reservation, while drinks are paid for at the restaurant. If you plan to split the bill, it can get quite complicated, so be careful! Less

It was a truly wonderful restaurant. This time, I added appetizers to the lunch course, and I would love to come back for the full course next time.Located near Senso-ji Temple, it was nestled in a charming Asakusa neighborhood. The interior had a warm atmosphere, and many of the other guests seemed to be quite relaxed.The meat dishes were very tender and delicious, but what left the biggest impression on me was the additional oyster dish. There was no unpleasant taste at all, and the oysters were packed with flavor. Less

Hommage is a French restaurant located in Asakusa.It boldly incorporates Japanese ingredients into French cuisine.The interior is simply decorated, a common sight in Tokyo's dining scene. However, it attracts many foreign tourists, and the staff is well-equipped to communicate in English and Chinese.There are three course options, and I chose the middle one.The amuse-bouche is crafted with care. The croissant infused with sardines offers an interesting texture.The soup made from chicken and other ingredients is rich in flavor, showcasing the chef's skill.The squid (partially hidden by the leaves in the photo) is complemented by a delightful sauce.Surprisingly, several finger foods were served again here.The chocolate topped with karasumi (dried mullet roe) creates an unexpected yet harmonious combination.The marinated Japanese radish has a pleasant crunch.The sushi made with sweetfish adds a unique twist.The mousse-like corn has a smooth texture.The grilled gurnard is lightly cooked, preserving its subtle firmness."Yokoyama's eel" is quite an adventurous dish.Instead of steaming, the eel is grilled to maintain a chewy texture.While this could easily be classified as Japanese cuisine, the sauce and tomatoes elevate it to French culinary standards."Taniyoshi Farm's Awa Wagyu Marushin" is prepared with high-quality ingredients and precise cooking.The sauce is light yet memorable.The three desserts are of high quality, but their flavor profiles are quite similar; a bit more variety would enhance the experience.For my post-meal drink, I chose herbal tea.The accompanying sweets were plentiful, but they were so delicious that I finished them all.The baked goods also reflect meticulous craftsmanship.This restaurant skillfully combines unexpected ingredients with remarkable technique.It is a pioneering establishment in modern French cuisine that actively incorporates Japanese ingredients. Less

I believe this restaurant offers a wonderful blend of refined classic French cuisine and innovative touches, much like Nabeno-Ism in Asakusa, while also showcasing a love for the local area. Every dish was expertly delicious, but I was particularly impressed by the pistachio dessert and the perfectly cooked Kinmedai (red snapper) served with a buttery sauce, basil sauce, and dill sauce. Moreover, many of the dishes are finished with great care right at the table, adding a lively touch to the dining experience. Despite the cozy interior, the atmosphere is relaxed, thanks to the high level of hospitality from the staff. Thank you very much! Less

On June 4th, for my birthday, I had to choose Kanedachuan since Hommage was closed, but I visited Hommage on the weekend. Today, I brought my favorite 2005 Léoville Poyferré. As usual, I ordered the course as à la carte. The amuse-bouche included croissants, grissini, olives, and hummus, served with a vegetable soup. For appetizers, I had the blue lobster salad, while my wife enjoyed the squid wrapped in caviar with white asparagus velouté. For the main course, I had lamb from Sisteron, and my wife had roasted squab from Aquitaine. For dessert, I had Amazon cacao sorbet with cream, biscuit, and craft cola, while my wife had goat cheese bavarois with sorbet and rhubarb consomme. Today, there was the Torigoe Festival, and when I got home, there were lots of my daughter's friends, so I shared the pound cake we received with the kids. Less

HOMMAGE in Asakusa offers a delightful culinary experience.The caviar harmonizes beautifully with the sweetness of the Kaminari squid and the white asparagus sauce, providing a fun twist in flavor with each bite, enhanced by finger lime.The charcoal-grilled Kinmedai from Nemuro has a crispy skin and tender flesh, with the rich flavor of the fat perfectly complemented by the smoky aroma.The large abalone is wonderfully chewy, and the moist, sweet duck is exceptional.For dessert, the chèvre cheese ice cream paired with a vibrant rhubarb and raspberry sauce leaves a refreshing aftertaste.Additionally, the dessert inspired by Kaminari-okoshi showcases the playful spirit of the chef, who hails from Asakusa. Less

I visited this restaurant with a friend.Nestled quietly in a residential area of Asakusa, the concrete building stands out. Upon ascending to the second floor, a cozy space with around 10 seats unfolds before you. The atmosphere is surprisingly casual.Unlike many grand maisons, the relaxed vibe here allows you to truly appreciate the quality of the food.~Overall Review~ The lunch menu offers an accessible price range while providing overwhelming satisfaction in both variety and quality. Despite its seemingly disadvantageous location in Asakusa, the restaurant delivers a unique experience that cannot be found elsewhere. It strikes a perfect balance, avoiding any sense of outdatedness or excessive modernity, while the entire course is well-executed and features charming creative touches.~Cuisine~ The highlight here is undoubtedly the abundance of amuse-bouches. A series of refined, salty bites that pair perfectly with champagne, making it hard to stop. In particular, the croissant is remarkable; it has no unnecessary air pockets, with layers densely formed and just the right moisture, leaving a lasting impression as a dish in its own right.The most impressive item was the oysters, which can only be added to the course when available. Served in three forms—boiled, mousse, and sorbet—each showcases the texture, flavor, and aroma of the oyster beautifully. The sorbet is particularly rare; it might seem like a gimmick, but it retains the rich flavor of the oyster, concentrated and punchy. When you scoop a little of each oyster and savor them together, it feels like conquering the world. I want to commend myself for adding this overwhelming dish.The fish course features a seasonal catch with a curry-like spiced sauce that tantalizes the appetite. The accompanying white asparagus is prepared in three ways: fried, boiled, and grilled, presenting a simple ingredient in a challenging manner. The fried asparagus, in particular, was astonishingly juicy while being fried. The sauce is addictive, yet the asparagus holds its own, showcasing the chef's skill.The variety of desserts is proportional to happiness. A visually stunning ice cream based on lightning rice crackers, a pistachio ice cream that you finish yourself, canelé, and lemon jelly—all are individually impressive and full of character, sparking conversation. The financier shaped like an Asakusa motif is a prime example, guaranteed to create a buzz with its cuteness. Typically, baked goods are allowed to cool slightly after baking to let the dough settle. However, the thrill of enjoying a hot baked good directly from the mold is a delightful transgression. The crispy exterior gives way to a buttery explosion inside. It was the first time I felt that such a simple baked good could be so hard to resist.~Service and Other Aspects~ The staff, dressed in kimonos and jackets, bring a sense of individuality that is refreshing. Their varied demeanor and speech add to the restaurant's unique charm. The space is not very wide, so the staff's movements are quite noticeable. The clientele is calm, and while the tables are close together, it wasn't bothersome.The pairing options come in three price ranges, and I opted for the most affordable one at JPY 12,000. The first Premier Cru champagne was pleasantly vibrant and delightful. The dishes themselves are so flavorful that even the lowest pairing was more than sufficient.I definitely want to return to enjoy the oysters again. Less

This was my first visit to the restaurant, which has been awarded 2 Michelin stars and is a recipient of the Tabelog Award BRONZE 2026.I chose the most affordable course for lunch.Each dish was uniquely creative, unlike anything I've seen at other restaurants. Not only were the flavors excellent, but many dishes were also visually stunning. The sauces were perfectly balanced—not too heavy and not too light.- Soup Bistou: The original is a vegetable soup, but here, they extracted a rich broth using only basil without any added ingredients or water. It has a flavorful profile distinct from consomme, and surprisingly, it leans towards the sweeter side.- Vichyssoise: This dish features caviar, sturgeon rillettes, beets, and a sauce made from two types of green onions. It beautifully balances the saltiness and aroma of the caviar.- Abalone: The texture of the tender abalone was fantastic, releasing its delightful aroma with each bite. The liver sauce was lighter than expected, and the unique toppings added a fun twist, enhancing the dish with acidity and texture.- Sendai Beef Kainomi: The Kainomi was cooked perfectly and delicious on its own, but the unique accompaniments (egg yolk, yogurt, morel mushrooms, wild vegetables, etc.) transformed the flavor when enjoyed together with the meat, making it a delightful experience.- Salad: Made with herbs from Hiroshima and aged balsamic vinegar.- Kaminari Okoshi: The Kaminari Okoshi is placed at the bottom, topped with two sauces at different temperatures.- Amazon Cacao: A dessert that showcases cacao in various forms, beautifully presented.- Tea Sweets (Financier, Canelé, Lemonade Jelly): The hot Financier served was aromatic. It was interesting to have the sweet tea sweets paired with the tart lemonade.Both lunch and dinner offer three types of courses, with the higher-priced options featuring a greater variety and substantial portions. They prepare multiple courses simultaneously, and the dishes were served at a great pace, showcasing their excellent operation. Less

My wife's birthday.Even though I hadn't visited in a while, I noticed significant improvements in the show plates, stair lighting, glass cases, refrigerator, and more. Not only the dishes but the entire restaurant has evolved greatly.I have visited Hommage dozens of times, but I have never eaten the same dish twice.The dishes we enjoyed this time were yet another evolution, even more delicious than before.Chef Arai's creations are truly unique, with flavors that are hard to imagine just by looking at them.Dishes we had:- Anchovy Croissant, Kuromoji- White Beans, Hozuki- Soup extracted from Southern French vegetables with Basil Extract- Isidai (Sea Bream) with Dill Sauce, served with 2cm cubes of Daikon and Yamaimo in three layers- Foie Gras with Iburi-gakko (smoked daikon)- Herring with Sour Cream- Kirapika Strawberries with White Soybean Cream- Firefly Squid and Ruban Jam with Kinome (Japanese pepper)- Setoka Citrus with Cheese- Morel mushrooms with Scallops- Akazai Shrimp from Suruga Bay- Chorizo from France- ClickFIELDS Ricotta Cheese with 25-Year Balsamic Vinegar and Strawberries marinated in Honey- Sauvignon Sauce with Coffee- Extract of Burnt Vegetables- Salad with 20 types of herbs- Dessert: Baked Sweets- Birthday CakeWhite Wine:Sancerre Jadis Henri Bourgeois 2022This was the wine I had when I flew with JAL.We always make it a point to visit Hommage for birthdays and anniversaries. It is a beautiful, delicious, and wonderful restaurant.I will definitely visit again.Thank you for a delightful time!LUNCHJPY 16,000 (tax included, service charge separate)JPY 28,000 (tax included, service charge separate)JPY 38,500 (tax included, service charge separate)DINNERJPY 28,000 (tax included, service charge separate)JPY 38,500 (tax included, service charge separate)JPY 55,000 (tax included, service charge separate) Less