l'algorithm (アルゴリズム) Tokyo

Hello, I’m the NBA Gorilla Sommelier!I visited l'algorithme in Shirokane for lunch and ordered the course with a non-alcoholic pairing.An iPad at the counter displayed an explanation of the restaurant's name, "Algorithm," along with that day's menu.The menu featured minimal descriptions such as "Corn, Jelly, Beets," "Spanish Mackerel, Egg Yolk, Eggplant," and "Ibaraki, Hitachi Beef, Porcini." The anticipation of how these dishes would be presented became part of the experience as I waited.The meal began with a small bite-sized dish, beautifully plated with vibrant colors, naturally raising my expectations for the upcoming courses.The course was beautifully arranged, considering the empty spaces on the plates. Each dish left an impression without overwhelming the palate, focusing on the balance and combinations of the ingredients.The dish featuring Spanish mackerel, egg yolk, and eggplant was particularly striking, layering rich elements onto the fish. The subsequent meat dish also showcased a beautiful sear, sauce, and garnishes that captured my attention.One standout was the dish combining Hitachi beef and porcini. While the meat took center stage, the sauce and accompanying ingredients created a layered aroma, making it a fitting highlight for the latter part of the course.This time, I chose the non-alcoholic pairing instead of wine. The drinks transformed from a clear glass to herb-infused options and deeper red tones, adapting to the flow of the meal.It didn’t feel like a mere substitute for alcohol; the colors, aromas, and even the glassware were thoughtfully integrated into the course. As someone who usually opts for wine pairings, I enjoyed experiencing the relationship with the dishes from a different perspective.For dessert, I had a rich caramel crème made with premium eggs. Its glossy, elegant appearance was beautiful, and I concluded the meal peacefully with a small sweet treat and herbal tea from the Algorithm Farm.True to its name, the restaurant meticulously layered ingredients, cooking techniques, plating, and beverages, guiding diners toward a cohesive experience.Experiencing not just the food but also the non-alcoholic pairing conveyed the restaurant's philosophy even more clearly. I look forward to exploring the differences with a wine pairing next time. Less

It's a bit difficult to get to this restaurant since it's far from any station, but that adds to its hidden gem atmosphere, allowing for a truly special experience.I heard that the chef here was a sous-chef at Quintessence, and you can definitely feel hints of Quintessence in various dishes.The lunch course is priced at JPY 9,800 just for the food. There are many dishes, each with careful attention to detail, and I was truly satisfied.The fried conger eel was indescribably delicious. The exquisite cooking of the Spanish mackerel also reminded me of Quintessence.The meat dish featured tender beef, but I would have been thrilled with a classic steak instead.Even the initial finger food and the corn jelly appetizer were impressively crafted, leaving me in awe. The cucumber tart among the finger foods was particularly remarkable, as it didn't taste like cucumber at all in a good way, and I was amazed by such a unique way to enjoy it.The restaurant itself has only about six seats, creating a slightly tense atmosphere, but I found that sometimes a more formal French dining experience can be quite enjoyable.With this level of quality and quantity, including drinks, it costs about JPY 12,000 per person, which I think is quite a bargain. I look forward to visiting this place again at a different time. Less

I mainly visit Tabelog Award-winning restaurants, prestigious establishments, and Michelin-starred places, but occasionally I explore other spots as well.I hope this information is helpful.I appreciate the connection and it was a great meal.Awards:Tabelog BronzePrestigious EstablishmentNoneConvenience of transportation and parking:A short walk from the station.Duration of stay:2 hoursCuisine:Course mealImpression:The cost-performance was excellent and the food was delicious, but I felt pressured by the sommelier to order drinks, which made the atmosphere less comfortable. Less

A French restaurant run by a former sous-chef from Kanteisense.Located in a corner of a building in Shirokane, the entrance is a bit tucked away, making it somewhat hard to find.The restaurant operates with just two staff members: the chef and the sommelier, with only 8 counter seats available. Lunch starts at the same time for everyone, and it was fully booked when I visited.Once seated, we were asked in order whether we wanted a wine pairing or a non-alcoholic pairing. Everyone around me opted for some form of pairing.Lunch course: JPY 9,900 + non-alcoholic pairing- Amuse-bouche: Two types of finger food, including zucchini tart and sauerkraut croquette.- Corn Jelly: The corn was sweet and rich, served cold, and the jelly was refreshing.- Fish with Aged Bisque: I believe the fish was called Mejina. It was aged, resulting in a smooth texture. The bisque-style sauce paired with crunchy bell peppers was exquisite.- Hokkaido Venison with Jus: I’m not usually fond of game meat, but this venison was tender and flavorful without any gamey taste.- Iberico Tongue with Red Wine: Braised to a melt-in-your-mouth tenderness, it was packed with umami. I think the sauce had figs in it.- Melon Crème D'Ange: A smooth cream with juicy melon. Although it was dessert, its light texture made it refreshing and not heavy.- Tea and Sweets: Herbal tea from Algorithm Farm, accompanied by pâte de fruit.Surprisingly, the portion sizes were just right, and I was able to finish everything without feeling stuffed. Usually, after a French meal at lunch, I can’t eat dinner, but on this day, I was able to enjoy dinner normally. (laughs)The non-alcoholic pairing was also impressively interesting and delicious. Less

The atmosphere inside the restaurant was very pleasant, making it a wonderful place to enjoy a relaxing meal. The food was excellent, but what stood out even more was the exceptional service from the staff. They even saw us off at the end, which was a thoughtful touch that we appreciated. I was grateful that they adjusted the portion sizes according to our appetites, showing a remarkable attentiveness to our pace. The non-alcoholic wine was delicious and paired perfectly with the meal. Among the dishes, the fried conger eel was particularly outstanding and left a lasting impression on me. Overall, I was completely satisfied with the atmosphere, food, and service! Less

I wanted to have a special meal in Shirokanedai, so I visited l'algorithme, which I had been curious about for a while. The interior has a calm atmosphere, and with only eight counter seats, it creates an intimate space where you can truly savor each dish.I opted for the omakase course, and it was clear that each dish was thoughtfully crafted, considering the combination of ingredients, cooking methods, and temperatures. The flavors left a lasting impression, not just the presentation. There were also combinations of ingredients that I don’t usually eat, and I was pleasantly surprised by how well they paired together.I believe the structure of the meal, where you enjoy the dishes while listening to their explanations, enhances the overall experience.The portion sizes for each dish were just right, allowing me to enjoy the meal without getting bored until the very end. I think this place is perfect for special occasions or meals with loved ones when you want to spend a little different time together. I look forward to visiting again when the seasons change to enjoy different dishes. Less

Nestled quietly in the residential area of Shirokanedai, l'algorithme is a restaurant I revisited for a birthday dinner, just like last year. While it’s fun to change venues for special occasions each year, there’s something nice about returning to the same place. As expected, we opted for the wine pairing again this time.The interior, primarily featuring a counter, remains minimalistic. You can watch the dishes being prepared in the open kitchen, which is heavily adorned with stainless steel, creating a close connection with the chefs. The menu for the day included intriguing items like "Corn / Jelly / Beets", "Foie Gras / Fig / Crouton", "Hamo / Battered / Egg Yolk", "Octopus / Ravioli / Squid Ink", "Hokkaido / Venison / Jus", and "Hitachi Beef / Blue Meat / Red Wine", all cryptically described in ten chapters. True to its name, the dining experience involves solving the culinary puzzle as you progress through the meal.From the start, small finger foods topped with caviar layered flavors of acidity, saltiness, and texture in each bite. The foie gras paired with fig created a classic yet powerful combination, balancing the rich fat with the sweetness of the fruit. The dishes, such as the battered hamo and the octopus with squid ink, showcase French techniques while keeping the ingredients approachable and not overly complicated.The meat courses in the latter half were also memorable. Transitioning from Hokkaido venison to Hitachi beef, the latter was cooked to a beautiful rosy hue. The umami of the meat was enhanced by a red wine sauce, skillfully allowing the fresh flavors of the blue meat to shine through. Generous use of truffles added a celebratory touch fitting for a special occasion.Moreover, the wine pairing here is truly enjoyable. The selection ranged from Champagne to Sauvignon Blanc, Gewürztraminer, Pinot Noir, Chianti Classico, and Napa Merlot, effortlessly crossing borders and varietals. Rather than simply "pairing" the wine with the dishes, the design of the pairing reveals different aspects of the food, making the selection of wines meaningful.Dessert featured rich eggs and crème caramel, culminating in a birthday plate at the end. Even though I sat at the same counter with the same person on the same day as last year, the plates presented a distinct experience for this year. A restaurant that can withstand the test of revisiting for special occasions holds inherent value. I find myself wanting to return next year to solve this algorithm once again. Less

As the name suggests, this beautiful French cuisine is built on meticulous calculations, from the layering of ingredients to the perfect pairings. Each bite bursts with vibrant flavors, making you instinctively want to take a deep breath. The serene counter seats create a pleasant tension, yet the warm hospitality keeps you at ease, allowing your mind to find tranquility. Considering the overwhelming quality and rich experience, the satisfaction you gain is more than worth the price. This is a remarkable establishment with undeniable skill, making you want to return with someone special. (Rating: 4.2) Less

Every year, I make it a point to visit my favorite restaurant during the Obon season.French lunch course with wine pairing.1. First, I took a bite of the zucchini.This was completely different from what I imagined—it was a warm dish.I was won over with the first bite! ♡2. Corn jelly with lemon oil.The rich corn flavor was hiding a jelly underneath, making for a delightful texture and an incredible flavor combination!Each component was delicious on its own, and they paired beautifully together without clashing. ♡I wonder if I was the only one who felt a hint of Chinese flavor in this dish?3. Fish aged bisque.Wow! This was unexpected!The fluffy fish was wrapped in a crispy texture.When paired with crunchy bell peppers, it was absolutely delicious! ♡It also went well with the hearty bread. Again, I felt a slight Chinese flavor—was it just me?4. Ibaraki Hitachi beef jus.I’m not a big fan of game meat, so I requested something other than game when making the reservation.Thank you for accommodating my request!It was sirloin! ♡The tender meat paired with sweet summer vegetables like eggplant was fantastic.The sauce was simply delicious! ♡This was best enjoyed with soft, sweet bread.5. Hitachi beef cheek with red wine.The braised cheek meat was incredibly tender.The meat was delicious, but the ravioli surrounding it was chewy and delightful! ♡Also, there was a pâté with pistachios inside, which was wonderfully tasty.6. Rich egg crème caramel.This is what you’d call a firm pudding.I absolutely love firm pudding! ♡The bitter caramel was a perfect match.7. Tea sweets with herb tea from Algorithm Farm.What is this sweet treat?!It was sweet, poppable, and incredibly delicious! ♡It paired perfectly with the fragrant herb tea!Once again, I was thoroughly satisfied with the course. Chef Fukaya’s skills never cease to amaze me. Thank you to the sommelier for always choosing wines that complement the dishes. This time, the Chinese wine was a rare find.I will definitely come back again.It was a great meal! Less

I came to enjoy a French course for lunch, invited by a friend.Since it was my first time, I was excited about the upcoming courses.■ First, a bite-sized treat:Zucchini tart and sauerkraut salt cake.The presentation and flavor were impressive right from the start, raising my expectations for the dishes to come.■ Corn jelly with lemon oil:As I enjoyed the subtle sweetness of the corn, the contrasting sweetness of the beets layered in, and with a pairing wine, I was able to experience even more diverse flavors.■ Fish aged bisque:The crispy coating enveloped the fluffy texture of the eel.The sauce was prepared in a bisque style, with a hint of bitterness from the bell pepper, creating a delightful combination of flavors.I wanted to eat more, but it left me eagerly anticipating the next dish, striking a perfect balance.■ Ibaraki Hitachi Beef Jus:While venison is usually served, my friend requested something other than game, so we had Hitachi beef.It was so tender that the knife glided through effortlessly.The sauce that coated the beef enhanced its deliciousness.■ Hitachi Beef Cheek Braised in Red Wine:The final dish of the course was a braised cheek.The meat was so tender that it seemed to fall apart at the touch of a knife, infused with the flavors of red wine, creating a perfect concentration that made the cheek enjoyable.■ Rich egg crème caramel:The dessert served was a crème brûlée.With a firmer texture, the crème brûlée had a hint of bitterness from the caramel.Ending the course with this combination left me thoroughly satisfied.I enjoyed the meticulously crafted course with herbal tea and sweets from l'algorithme farm, savoring the aftertaste of the meal.I would love to come back again if I get the chance! It was a great meal! Less

Why did I come here?I’ve been intrigued by the name "l'algorithme" since my visit three years ago.It’s a French equation: [Ingredients x Unique Logic x Balance = Deliciousness].The sauces and dressings are the key.Every sauce is uniquely delicious—GREAT❣️It’s a true "Winning Equation" of flavors.I had the chance to hear directly from the owner-chef, who has a background in science, about the origin of the name "l'algorithme."This keyword inspired me to incorporate it into my new company name.Thank you, thank you❣️Thank you for the company name❣️I will do my best as a representative! (laughs) Less

l'algorithme: Unraveling the "Beautiful Equation of Taste" on a Quiet Night in Shirokane.Entering the restaurant and taking a seat at the counter is not merely about enjoying delicious French cuisine. It’s about surrendering oneself to the "Algorithm of Unexperienced Flavors" crafted by the chef.The true essence of this place lies in its artistic approach, where every dish and wine (or non-alcoholic pairing) is meticulously calculated to achieve perfect harmony.The combination of ingredients in each plate, the cooking temperature, the aroma of the sauces... All of these elements are served at the perfect moment, and when they blend with a drop poured into the glass, a new dimension of deliciousness opens up. It truly feels like "1 + 1 can leap to 3 or even 4."The quiet tension of the artisans in the open kitchen and their precise movements create an atmosphere of focus.Backed by the chef's meticulous theories, there is no sense of pressure; instead, a pure sense of surprise and delight in the "deliciousness" washes over you.In this hidden gem of Shirokane, you sharpen your senses to decipher the logic behind each dish. It offers a "luxurious intellectual sensory experience that only food-loving adults can savor," making it an exceptional establishment. Less

We visited for lunch as a party of two.This restaurant offered a wonderful balance and cohesion throughout the course.What stood out the most was the inherent deliciousness and strength of the main fish and meat dishes, as well as the overall visual beauty of the food.Additionally, we enjoyed corn after the amuse-bouche. I truly love corn.The refreshing acidity of the translucent tomato jelly enhanced the sweetness of the corn. When paired with a generous amount of lemon oil, it transformed into something reminiscent of a citrus dessert.The fried abalone was cooked to perfection, and the vibrant gnocchi paired beautifully with its texture.It matched well with the aromatic Albariño wine.The egg yolk sauce was also exceptional. Personally, I believe abalone pairs best with rich flavors like butter or cream. This was the most delicious abalone I have ever had.The venison had a mustard sauce that I preferred for the lean parts, but dipping the pâté in the orange carrot sauce completely changed the flavor. It wouldn’t be an exaggeration to say that the carrot sauce was made just for that small portion.The yuzu jelly served as a small sweet was like a jelly that melted in my mouth, providing a new texture experience.The sommelier informed us that the galette was made solely with butter, without shortening, which contributed to its moist texture.My companion ordered a non-alcoholic pairing, and I was truly impressed by how beautiful each one was. They included frozen fruits, herbs, and flowers, and during the abalone dish, there was a warm abalone soup. It was delightful to watch.It turned out to be a wonderful weekend.Thank you for the lovely dishes and your kind hospitality. Less

A French restaurant located in Shirokanedai.It has impressive achievements, including being listed among the top 100 restaurants and receiving a Tabelog Award Bronze.It's great that you can enjoy lunch at a reasonable price.Even though it was a Saturday lunch, the restaurant was fully booked, and I was the only man among all the women.The quality of the dishes is high, and everything is delicious.The portions are substantial, which adds to the value!However, I found it a bit off-putting how they encouraged pairing drinks with the meals.I was informed that I could order a la carte, so I opted for that.I was so impressed with the food that I would love to come back for dinner.I definitely want to visit again! Less

I celebrated my birthday here! This is a place I’ve wanted to visit for a long time! It’s about a 15-minute walk from Shirokanedai, and taking a taxi from Ebisu might be easier.The restaurant has a quiet atmosphere, and the entrance was lovely.Lunch seems to start at the same time for everyone, and I sat at the counter.They recommend pairing drinks, but you can also order a la carte.The menu changes with the seasons.I was satisfied with both the fish and meat dishes. The amuse-bouche was stylish, and it felt like a place that would be popular with women.The red wine-braised tongue was delicious and truly impressive that day.I’d love to come back for dinner next time! Less

I visited l'algorithme for lunch, just a short walk from Ebisu.The dishes served in this sophisticated space were truly delicious from start to finish!Here are the standout items:○ Free-range chicken wings and thighs: They were astonishingly tender and packed with flavor, which left me in awe!○ Houbou (fish): The cooking was perfect, enhancing the quality of the ingredients.○ Iberico pork: Juicy and bursting with flavor with every bite.Given the quality and portion sizes, I felt the price was incredibly reasonable.However, there was one slight disappointment regarding the atmosphere after the meal.We started at noon and finished around 1:30 PM, but the tea cups were swiftly cleared away, creating a sense of urgency as if we needed to settle the bill and leave quickly.I usually enjoy a leisurely French lunch that lasts about two hours, so I would have appreciated a bit more time to savor the experience.That said, the food was absolutely satisfying! Overall, it was a highly enjoyable lunch.Thank you for the wonderful meal! Less

On the weekend, I visited this restaurant for a birthday lunch with a friend.The restaurant is located on the first floor of an apartment building, and the entrance is a bit hidden, making it somewhat difficult to find. Upon opening the door, we were greeted by a calm and serene atmosphere. Only the chef and two male servers were working that day.Since there is only one person preparing the dishes at the counter, they offer only an omakase course. They prefer to start all at once, so it's important to be punctual. When we called to inform them that we might be a little late, the server's tense yet composed response made us realize we needed to hurry, so we rushed over (laughs). However, a foreign couple arrived about 20 minutes later, clearly late, which seemed to complicate things for the staff.In front of the counter, there was a tablet displaying a brief greeting and the menu. The menu was quite simple, listing only the ingredients, which didn’t provide much detail. However, it reminded me of the high-end French restaurant Es◯s in Ginza, known for its bold flavors (I personally find it fascinating, so I recommend checking it out, haha). Unlike Es◯s, the presentation here felt welcoming.First, the amuse-bouche of choux pastry and tart was not only adorable but explosively delicious, confirming that we had come to a great restaurant!Next, the spring carrot mousse with basil jelly showcased an incredible sense of flavor that left both of us wanting to eat it every day. It was outstanding. The presentation was unique, resembling sea urchin and seaweed, which added an element of surprise.The fish dish was perfectly cooked and very tasty, though I felt the squid ink sauce lacked a strong squid ink flavor (perhaps my high expectations were due to my love for it).The chicken from Hokkaido was served in two different cuts. The simple seasoning of burnt garlic allowed the differences in cuts and the quality of the ingredients to shine through, making it a fantastic main dish for someone like me who loves to savor the flavors of the ingredients.The Iberico pork tongue braised in red wine was also exceptional! The sweetness and acidity of red wine braises can vary greatly from restaurant to restaurant. As a fan of this dish, I usually enjoy a wide range, but this one stood out as particularly delicious.The dessert was unique. Since I had mentioned it was a birthday celebration, they prepared a plate for us, but first, they served a refreshing tomato crème d'Anjou. When the plate arrived, it surprisingly contained no dessert, just a candle and an adorable small bouquet of flowers. It was my first time receiving a bouquet presented on a plate at a restaurant.The homemade herbal tea that followed was incredibly delicious, and the finale was a stark contrast to the trend of overly rich desserts, offering a clear and warm conclusion that left a lasting impression.I’ve found a restaurant I definitely want to visit again in a different season. Less

Located just a short 15-minute walk from Shirokanetakanawa Station, this calm and serene restaurant is a hidden gem. (It might require some determination to walk here in the peak of summer... haha)The interior features only counter seating, creating a very relaxed atmosphere that feels almost like a casual bar.This time, I opted for the course meal (JPY 8,000) paired with a non-alcoholic pairing (JPY 4,400).【Course Details】Amuse-bouche: A fried bread-like dish filled with snap peas and pork rillettes.Appetizer: A mousse made from spring carrots, topped with tomato jelly, and drizzled with shiso and basil oil. The balance of sweetness from the carrots and acidity from the tomatoes was exquisite, making it a refreshing combination perfect for the hot days we’ve been having.Fish Dish: Koshoudai (Japanese sea bream). The skin was crisped with a layer of bread, and it paired wonderfully with the squid ink sauce.Meat Dish (Chicken): Akabira Hi-dori. This brand of chicken is produced in Akabira City, Hokkaido, and is packed with flavor.Meat Dish (Pork): Iberico Pork, served with a red wine sauce and vibrant green pea puree.Dessert: Tomato compote with cream cheese.Amidst the rising prices of French cuisine lately, it’s astonishing to enjoy such high-quality dishes at this price point. I encountered a truly remarkable restaurant with exceptional cost performance. Less

I went for lunch.Although the transportation is a bit inconvenient, it wasn't too difficult if you manage to catch the bus from Ebisu Station.The restaurant has only a counter, with just the chef and the sommelier as staff. There were two pairs of diners today. Surprisingly, this setup wasn't bad at all.I opted for the lunch course at JPY 8000, added a pairing of five wines for JPY 7500, and included a dessert wine.The pairing wines were all rich in flavor, and I could truly appreciate the wonderful combinations.The meal included an amuse-bouche, appetizers, a fish dish, two meat dishes, and dessert, leaving me very satisfied. The highlight was definitely the lamp steak and Iberico pork tongue.For two meat dishes at this price, it was quite a great value! I've been to various French restaurants, but I highly recommend this one!!! Less