Restaurant Raffinage (レストラン ラフィナージュ) Tokyo

A Perfect Cross-Section That Takes Your Breath AwayIn the center of an elegant white porcelain plate, adorned with delicate mosaic patterns, sits a perfectly cooked piece of meat (venison or premium red meat). The surface is evenly roasted to a delightful crisp, and the cross-section reveals a consistent rosy hue all the way to the center. As you take a bite, the silky fibers unravel, releasing a rich yet pure iron flavor that fills your mouth with its essence.The Art of Sauce Balancing Tradition and Modern LightnessBeneath the meat flows a glossy sauce made from the meat juices, clear as a mirror, with a robust depth and sharp acidity coexisting harmoniously. When you bite into the fresh pepper (or juniper berry) on top, a refreshing spiciness enhances the richness of the meat, evoking the classic French culinary tradition while leaving an exceptionally elegant aftertaste.The Distinct Presence of the GarnitureGolden roasted Inca potatoes, fresh broccoli, and Brussels sprouts accompany the dish. Each vegetable's sweetness and aroma are carefully drawn out, serving as the perfect companions to absorb the rich sauce and the meat's umami. Less

A French restaurant located in Ginza. With counter seating available, it’s easy to visit alone. The cuisine leans towards classic French, and while enjoying the course, I could really feel the chef's dedication to the sauces. Many of the dishes featured rich butter-based sauces that paired beautifully with the bread, making it hard to resist asking for more (I ended up refilling my bread twice!). Every dish was delicious, with no misses, but the sweetfish risotto and the grouper were particularly outstanding. Overall, I can confidently recommend this place if you’re looking for high-level classic French cuisine at a relatively reasonable price for a fine dining establishment. Less

5 points: Exceeded expectations significantly.4 points: Exceeded expectations.3 points: Met expectations.2 points: Fell short of expectations.1 point: Fell significantly short of expectations.I compared the dinner and lunch menus and decided to visit for lunch, as it seemed more substantial for the price. Personally, I find that I am less drawn to the dishes after the main course in French cuisine, so I tend to choose lunch when possible.From the counter, I could see the kitchen, which was beautifully arranged. The chef, who was incredibly calm, prepared the dishes with care and kindly chatted with me in between.The Fromage Blanc with aromatic vegetables was delightful. The moment it entered my mouth, I was greeted by the vibrant aroma of fresh cheese. The fresh pepper added a nice kick that lingered on my tongue.Along with the corn soup that followed, I was pleasantly surprised to receive two additional amuse-bouches that were not listed on the menu. What a wonderful surprise!The bonito with beets had a thickness reminiscent of steak. It felt like a carpaccio or a marinated dish, but the presentation made it feel upscale. Beets are not commonly served in Japanese cuisine, so I found them refreshing. They were used in the sauce and as thinly sliced fritters.The sautéed foie gras with pistachio oil had a crispy surface. It was coated in flour and cooked to perfection with attentive care. The sauce was exquisite, though I couldn't quite identify the ingredients—just delicious. Perhaps it was the magic of the pistachio oil? When paired with the small figs from Kagawa Prefecture, known as Hazama Ichijiku, the foie gras truly stood out. It was incredibly tasty.The sautéed fish also had a wonderful sauce made from early-harvest grapes. It resembled beurre blanc, but perhaps due to the grapes, it had a gentle acidity.The duck paired beautifully with Burgundy wine. The peppery flavor harmonized well with the green pepper sauce. The richness of the duck meat melded perfectly with the full to medium-bodied wine.I’m not very familiar with French cuisine, but overall, I felt the flavors were calm and straightforward, without being overly complicated. The way the sauces were made was exactly to my liking.I would love to visit again when the opportunity arises. Less

We visited for my daughter's birthday celebration with our family of four. We opted for the lunch course with wine pairing. Every dish and wine was delicious, but the pan-seared sea bass paired exceptionally well with the young grape verjuice sauce, and the apricot side complemented it beautifully, making it my favorite flavor of the meal.As we were leaving, the chef personally came to see us off at the elevator, and we received a printed photo taken with our family as a keepsake. The level of service was outstanding, and our satisfaction was very high. I would love to visit again in the future.*I have a small appetite, so I requested petite portions. Please consider this when looking at the photos.*Lunch Course (JPY 11,000, tax included, service charge included)Composition de Bonite aux betterave en salade Bonito and beet composition Foie gras de canard poêlé, sauce aux Madère Pan-seared duck foie gras with Madeira sauce Filet de Bar poêlé, sauce verjutée Pan-seared sea bass with young grape verjuice sauce Suprême de Canard rôti, sauce poivre vert au Cognac Roasted Kyoto duck breast with green pepper sauce Pudding Pamplemousse et glace miel Grapefruit pudding with honey ice cream Petits-Fours et Café Petit fours and coffee Today's glass wine pairing course (4 varieties, JPY 8,800, tax included, service charge included)Léon Beyer Riesling 2024 Alsace Chateau Virant Rosé Syrah 2024 Provence Domaine Chantal Lescre La Rente Giron 2022 Bourgogne Domaine Michel Gros Hautes Côtes de Nuits 2022 Bourgogne Less

I wanted to visit for lunch, but it was so popular that there were no available slots at all...I finally managed to make a reservation and was able to visit!The restaurant is located on the second floor of a building very close to Ginza SIX.As soon as I sat down, I was greeted by a large block of Échiré butter right in front of me! I love Échiré, so I asked the chef about it, and he mentioned that they receive 5 kilograms every two weeks! It was apparently the first use of a new batch, and he even showed it to me from above. Haha.All the dishes were delicious, but the foie gras was particularly impressive. It was crispy on both sides and tender inside. The portion was quite generous, and I think it’s rare to find a place where you can enjoy such a hearty lunch.It seems that dinner reservations are easier to get than lunch, so I quickly made a reservation for lunch in August! ✨ Haha.I would love to visit for dinner as well!- Composition of Fresh Bonito and Beets- Pan-Seared Foie Gras with Madeira Sauce- Sea Bass with Vongole Sauce- Roasted Filet of Wagyu Beef with Green Pepper Sauce- Soup of Red Melon and Vanilla Ice Cream- Petit Fours and Coffee Less

Owner Chef Yasuyuki Takara trained for two years in the Savoie region of France starting in 1989. After returning to Japan, he served as the sous chef at "Le Maestro Paul Bocuse Tokyo" in Akasaka and as the head chef at "Nanbutei" in Hibiya. In 2002, he became the head chef at "Brasserie Lecain" and later served as the executive chef at "Ginza Lecain" before opening "Restaurant Raffinage" in Ginza 5-chome in October 2018.The restaurant has 14 seats, with Chef Takara preparing all the dishes himself (which is truly remarkable), supported by a staff of two.Their lunch course is very popular. The flavors are well-defined, highlighting the natural taste of the ingredients with a light sauce. Despite being reasonably priced, the portions are generous. Everything was delicious from start to finish.The atmosphere of the restaurant is calm, with an elegant design that also feels a bit homey and relaxing. There are both counter and table seating options. The sommelier does not engage in sales talk, making it an ideal place for adult dates or casual meals with friends and family without any pressure.Omakase Lunch Course:1. Amuse 1: Fresh cheese from Hokkaido, fromage blanc2. Amuse 2: American cherry gazpacho3. Appetizer 1: Young rabbit prepared with a jelly coating4. Appetizer 2: Foie gras poêlé with Madeira sauce5. Fish: Sea bass poêlé with asparagus and vin jaune sauce6. Main Meat: Roast of Hokkaido's fully grass-fed gibier beef fillet with green pepper sauce (poivre vert, brandy, green pepper, and cream)Hokkaido Gibieef (gibier + beef) is an extremely rare breed, shipped only once a month. It is the only forest-grazed beef in Japan. The meat is lean with less fat due to the animal's active lifestyle. The wild flavor and richness of the meat burst forth with each bite, filled with the aroma of fresh grass, revealing the taste of the meat as you chew. It is reminiscent of venison.7. Dessert: Floating island of coconut with coffee and passion fruit sauce8. Petit four and coffee. Less

I have visited various restaurants, but my trust in Chef Takara remains unwavering. He uses quality ingredients like butter and wine, crafting rich sauces and garnishes with great care. There’s a refreshing clarity and solid foundation in his classical French cuisine, which provides a sense of reassurance. The cooking technique captures every essence of the ingredients perfectly. Even when high-end ingredients like caviar and foie gras are served, they come across with a grounded elegance, as if they were meant to be used in this way. Some might find the classical beauty of the dishes lacking in excitement, but there’s no doubt that Chef Takara’s creations pair beautifully with wine. As someone who started dining out due to a love for wine, this pairing is an essential aspect for me. This restaurant offers a primitive enjoyment of French cuisine, featuring expertly cooked ingredients and meticulously crafted sauces, all paired with the right wines. The pairings on this day were among the best I’ve experienced. I plan to continue visiting regularly.◇ Amuse Bouche 1: Turnip Blancmange ◇ Amuse Bouche 2: Chilled Soup of New Onion and Sea Urchin Wine: Champagne, Collet, Ay Brut Art Deco 1er cru Both dishes were refreshing and pure. The turnip blancmange, which incorporated the unique aroma of turnip as an essential flavor component, paired wonderfully with the Champagne. The sea urchin served with the sweet chilled soup of new onion could have been fishy on its own, but it was perfectly balanced.◇ Appetizer 1: First Bonito and Beet Composition Wine: Provence, Chateau Virant Rose Syrah, 2024 The marinated bonito was thick and had an interesting texture when bitten into. While I could say the bonito alone was delicious, it was accompanied by fried potatoes cut into small pieces, adding a salad-like feel. The dish was enjoyable not only for its flavor but also for its texture. The Provence rosé complemented the iron-rich bonito and its moderate acidity beautifully.◇ Appetizer 2: White Asparagus and Snow Crab Combination Wine: Loire, Domaine Thomas et Fils Le Pierrier Sancerre, 2024 The snow crab meat was piled in the center, topped with caviar, and surrounded by boiled white asparagus. This is how caviar should be used, enhancing the crab or white asparagus without overshadowing them. The same goes for the foie gras; under Chef Takara’s skillful hands, these classic French ingredients fit seamlessly into the dish without feeling out of place.◇ Appetizer 3: Pan-Seared Foie Gras with Morel Mushroom Sauce Wine: Bourgogne, Domaine Michel Gros Hautes Cotes de Nuits 2022 The pan-seared foie gras was served with amanita mushrooms. This paired perfectly with the Burgundy red wine, showcasing the chef’s remarkable technique and the well-known compatibility of foie gras and wine.◇ Fish Dish: Pan-Seared Isaki from Bungo Suido with Caramel Orange Sauce Wine: Bourgogne, Butterfield Bourgogne Blanc Les Vaux, 2023 The isaki had a crispy skin and tender flesh, served with a sweet sauce bursting with citrus aroma. The rich buttery flavor of the sauce and the delicious white fish complemented each other beautifully with the Burgundy Chardonnay.◇ Meat Dish: Grass-Fed Beef Fillet Roast with Poivrade Sauce Wine: Bordeaux, Chateau Cap de Mourlin, 2012, St-Emilion Grand Cru It had been a while since I had grass-fed beef. The fillet was roasted and served with a peppery poivrade sauce, a classic sauce made with plenty of wine. This dish showcases the chef’s excellent cooking technique; when bitten into, the juices flowed out. Paired with a 14-year-old Bordeaux from the right bank, this was a classic pairing that perfectly matched a guaranteed successful dish. Upon further research, I found out that this vintage was highly praised by Robert Parker. It seems they are now casually serving such exceptional wines.◇ Pre-Dessert: Red Melon Soup with Vanilla Ice Cream ◇ Dessert: Grapefruit Pudding with Honey Ice Cream The desserts served here are classic and not overly delicate, which makes them comforting and enjoyable.◇ Mignardises Less

We went out for an anniversary lunch.The restaurant is located on the second floor of a building just a short walk past Romaia, around the corner from Ginza 4-chome.There were no signs in front of the building, and we could only identify it by the mailbox.We arrived at 12:15.After getting off the elevator, we found the hall at the end of a corridor about five meters long.The first thing we saw was the counter seating.There were 6-7 seats in total, and two groups of three were already seated.Turning around, we saw two tables.One was for four people, and the other for six, with the six-seat table occupied by an elderly couple and their son.We were seated at the four-person table.A large Western painting hung on the wall.From our seats, we could see the kitchen behind the counter, with the hall in front.The decor was unified in white and very tidy.On the table was the menu.Lunch was priced at JPY 10,000 (tax included, service charge extra).The menu was printed on pink paper, clearly showing it was made with a copier.Since the lunch service is limited to about 15 guests, this seemed like a reasonable choice.The chef came to greet us first.My companion hadn’t mentioned that they didn’t like foie gras, and when we spoke about it, the chef explained that due to sourcing issues, it would be difficult to change to another ingredient. However, he returned shortly after and said, "I will prepare something made with fond de veau instead."There was also a young female sommelier and a hall staff member, all three of them were managing the service.The course began with two amuse-bouches that were not on the menu.One was a cracker topped with cheese, onion, and bacon, baked until crispy, and the other was a potato soup.Both were delightful introductions, extending the flavors we usually enjoy.The first appetizer was a white asparagus and scallop soup, with the asparagus hidden at the bottom of the bowl. The foamy surface was intriguing, and the scallops were fresh and plump. The remaining soup had a rich green oil floating on top, which created a fascinating sight as each droplet burst into large, light green circles.The second appetizer was a risotto made with foie gras and bamboo shoots.The foie gras was fluffy and melted in the mouth.The fish dish was a pan-seared sea bream, seasoned with Japanese flavors that enhanced the bream's umami.The main course was roasted Kinka pork.It was baked in a cocotte and presented to us before being plated. The cooking was perfect, and the mustard sauce was exquisite.For dessert, we had a soufflé and ice cream. The vanilla-flavored ice cream was particularly delightful.The petit fours included small macarons and two baked sweets, served on a container filled with marbles. I never knew marbles could be used like this.When I ordered an espresso, I was asked, "Would you like it double?" and I agreed.As we were discussing our plans to return home, we ended up being the last guests.The chef and sommelier kindly escorted us to the elevator.Thank you for a wonderful time filled with great conversation. Less