La Blanche (ラ・ブランシュ) Tokyo

Sauce, overall.It leaned more towards meat juices than broth, and more towards olive oil than butter.There are opportunities to ask the chef questions, but that’s the impression I got.In classic French cuisine, this is quite different.It enhances the ingredients and creates a synergistic effect while remaining a supporting role.The only time I sensed dairy was in the cauliflower mousse.Even that was intentionally crafted as a bridge to the main dish, perhaps a palate cleanser?Strong uniqueness.The accompanying vegetables were delicious enough to surpass their supporting role.The flesh was fluffy and perfectly cooked.The preparation of the stalks and leaves was unconventional.I suspect they held the flesh by hand and fried the stems.It was a complex cooking method (this is just a guess).GazpachoThis was packed with summer vegetables and quite different from a traditional tomato gazpacho.It was a cross between soup and dressing.The simmered eggplant was incredibly delicious, and the cucumber seemed to be lightly pickled.I didn’t get the impression of any raw vegetables. Each vegetable was prepared differently, showing great attention to detail.Foie Gras and PeachI was surprised by its appearance; it was completely charred.However, it was intriguing to eat, with no bitterness.The richness of the foie gras was balanced by the sweetness of the peach, creating a harmonious effect.Balsamic vinegar was also used, adding a different acidity compared to the peach.It strongly evoked the essence of summer.Baked Sardines and Potatoes,Anchovy Cream, Sardine Cappuccino.The sweetness of the potatoes and the aroma of truffles were prominent.The sardines contributed a strong umami flavor.The sardine cappuccino was similar, with the cream dominating.While the sardines were subtle, they had a depth of flavor that was not apparent in the cream alone, making it delicious and easy to eat.It was truly a masterpiece.Cauliflower MousseThis was not sweet, resembling whipped cream, and the cauliflower flavor was mild.With just the right amount of saltiness and a smooth texture,it seemed excellent as a bridge or palate cleanser for fish and meat dishes.Sweetfish with Cucumber SauceThe cucumber was used herbally, with a strong aroma.I felt a sense of uniqueness.The refreshing sauce had a light finish, reminiscent of mussels with white wine and olive oil.The sweetfish was prepared with crispy scales, giving it a fragrant quality.The flesh was fluffy and had a refined fat content.Kawamata Shamo Wrapped in Black Rice, with Liver and Burdock Truffle SauceThe pastry was baked strongly, giving it a fragrant quality.When bitten into, the black rice absorbed the meat juices, overflowing with flavor.Both burdock and truffles had earthy aromas, but the balance was good.Although it was breast meat from Kawamata Shamo, it didn’t feel bland.Thanks to the bacon, it had a rich flavor, leaning more towards dark meat.You can feel the difference between shamo and regular chicken.Peach CompoteA whole peach with the pit still in.Passion fruit granita served as a sauce.As you eat, it melts and changes texture.It’s not overly sweet, so even though it’s a lot, you can finish it. Less

I visited "La Blanche," renowned as the pinnacle of classic French cuisine, which has been leading the Japanese French scene since its opening in 1986.Reservations can be made by phone for one or more guests.The restaurant has only about 18 seats, maintaining a classical and warm atmosphere that has remained unchanged since its establishment in 1986, reminiscent of a hidden bistro in Paris.**Menu** - Pork Rillettes - Red Shiso Jelly and Onion Sorbet - Summer Vegetable Gazpacho - Baked Sardines and Shamo Chicken with Potatoes - Mussel Soup - Duck Pie - Poached Peach - Custard Pudding **Thoughts** The flavors were robust and straightforward, allowing the natural taste of the ingredients to shine through.The service was delightful, making for a truly enjoyable experience. Less

It was a lunch in August 2026.On this day, I visited a long-established French restaurant in Shibuya for lunch. It’s located even closer to Roppongi Street than the French places I usually go to.I was drawn in by a review from a fellow reviewer showcasing their delicious gazpacho, so I made a reservation for a weekday lunch. Despite it being a weekday, the place was nearly full, proving that a restaurant with real talent can attract customers even without a website or social media presence.Next to my table was a cookbook by Chef Tashiro, and I found myself engrossed in it while waiting for the dishes to arrive.The dishes served were not your typical classic French with heavy cream or stock. It seems the chef has created his own unique style.The course for the day was as follows:◇ Amuse-bouche - Pork Rillettes - Red Shiso Jelly - Onion Sorbet The rillettes were delicious right from the start. The pork flavor was intense, and the baguette disappeared in no time.◇ Appetizer - La Blanche-style Gazpacho The second dish was the much-anticipated gazpacho. Unlike the usual versions, this one had finely chopped vegetables like seasoned tomatoes, onions, eggplants, and herbs in the soup, giving the sensation of eating vegetables. The eggplant, in particular, was outstanding.◇ Appetizer - Poached Foie Gras with Peach The peach was grilled until crispy, pushing the limits of sweetness and aroma to perfection.◇ Appetizer - Cauliflower Mousse with Sweet Potato Chips This dish is also quite popular. The cooking method was intricate, and once in my mouth, the subtle flavor of cauliflower spread pleasantly. It had just the right amount of saltiness and a smooth texture.◇ Appetizer - Sardine and Potato Terrine Layers of sardines and potatoes packed tightly together, topped with anchovy cream. The combination of the sweetness of the potatoes and the umami of the sardines was delightful. The sardine potage had a distinct sardine flavor within the cream.◇ Fish - Grilled Sweetfish with Scales The skin was crispy, the flesh was tender, and the fat was refined. The cucumber sauce had a strong herbal aroma. I remember them mentioning they used olive oil. The turnips were prepared differently for the flesh, stems, and leaves—how did they do that?◇ Meat - Kawatama Shamo Chicken Wrapped in Black Rice With liver, burdock, and truffle sauce. It was grilled to a strong finish. The rice absorbed the meat juices, enhancing its flavor. Although they say shamo chicken is breast meat, it had a rich taste. Truly impressive.◇ Dessert - Poached Peach A whole poached peach with the pit still in. The passion fruit granita served as a flavor enhancer. This was quite filling and very satisfying.Looking through the book, the seasonal dishes looked delicious, and I know I have to come back again.It was a great meal. Less

This was my 17th visit to La Blanche, a French restaurant in Aoyama that has been proudly serving since 1986, celebrating its 40th anniversary this year. It is owned by Chef Tashiro, one of the four kings of Japanese French cuisine. Another of the four kings, Chef Saisu, will be closing his restaurant, "Côte d'Or," in February 2025, while "Kitajima-tei" and "Le Mange Tout" are still in operation.Today, I came to enjoy Chef Tashiro's summer specialty, peach compote!I visited for lunch on a Sunday with a friend.◾️ Restaurant Atmosphere As always, it was fully booked. Despite not having a website or Instagram, the clientele ranged from young women enjoying girls' parties to older patrons.◾️ Impressions Once again, I was super impressed! The food was incredibly delicious and the portions were generous, leaving me completely satisfied! Even though I've been coming here for years and have had the same dishes, each time feels like a new experience filled with excitement! The standout for me was the gazpacho. La Blanche's gazpacho is entirely different from the usual. It features finely chopped vegetables in the soup, with whole pieces of eggplant, tomato, onion, and Italian parsley included. Each ingredient is seasoned with care, creating an extraordinary harmony of flavors! I can't remember how many times I've had this dish, but this was the most moving experience yet! Chef Tashiro's exceptional use of vegetables truly shines here! The deliciousness left me speechless, unable to move, and almost brought me to tears (laughs). Additionally, the caramelized peaches, charred to a deep black, showcased the limits of flavor that only Chef Tashiro could achieve, reflecting the mastery of a seasoned chef who is now 76 years old. And the highlight was the peach compote! Without a doubt, it is the best dish I've ever had in my life! The joy of being able to enjoy it again this year, mixed with the sadness of finishing it, is something I always experience (laughs). Ah, I was truly moved! I have nothing but respect for Chef Tashiro, who continues to evolve and never spares any effort.◾️ Today's Special Course Menu 1st Dish - Pork Rillettes - Onion Sorbet - Red Shiso Jelly 2nd Dish - La Blanche-style Gazpacho 3rd Dish - Pan-seared Foie Gras with Peach 4th Dish - Wild Sweetfish from Takatsukawa, Shimane Prefecture, with Watermelon and Passion Fruit 5th Dish - Baked Sardines and Potatoes, Anchovy Cream, Sardine Cappuccino 6th Dish - Grouper with Cucumber Sauce and Turnip 7th Dish - Kawatama Chicken Wrapped in Black Rice, Liver, Burdock and Truffle Sauce, Corn, Beets 8th Dish - Peach Compote Rooibos Tea Sweets - Plum and Butter Cookies - Corn Crème Brûlée - Star Anise Granita - Chocolate Cake Rating: 3.88 Less

Located in front of Aoyama Gakuin's west gate, this classic French restaurant has been in business for 40 years. Chef Tashiro and Chef Mikuni both mention it in their autobiographies, and although it took me a while to find a date to visit, I finally made my first trip here. Upon arrival, I was greeted by the chef, who turned out to be surprisingly tall. The menu offered three options, and I chose the most affordable standard course. The flavors were well-balanced with a nice touch of butter and salt. Overall, the dishes were on the richer side, which paired perfectly with the bread and wine. The selection of glass wines was good, but they were just placed on the table without much ceremony, and the timing for serving the bread was a bit off. However, the generous portions definitely earned high marks from me! (//∇//) Less

The restaurant is easily accessible from both Omotesando and Shibuya stations. It is located on the second floor, up a flight of stairs. The interior has a calm atmosphere and was bustling with many customers. The dishes were all elegantly flavored and visually appealing. Looking back at the photos, it seems there were many dishes featuring red and brown colors, along with desserts. I enjoyed the meal so much that I indulged in champagne and wine. There was also a wide variety of desserts. It was a great meal! Less