Takumi (Takumi) Tokyo

I enjoyed a special lunch course that included a baked pie. It was an incredibly satisfying meal! The quality of each dish was exceptionally high, and I found myself looking forward to what would come next. Additionally, it was fun to receive explanations and spices in small bottles between each course. I now have even more reasons to return to this restaurant.1. Amuse-Bouche: Three dishes of horse meat, caprese, and prosciutto with melon. The horse meat was particularly impressive—light yet packed with flavor, making it a perfect start.2. Appetizer 1: Two dishes of raw conger eel and conger eel with cep mushrooms. This was my first time trying raw conger eel, and the cep mushrooms were delicious; they could easily be mistaken for the main fish dish.3. Appetizer 2: Foie gras with corn. The sweetness of the corn paired beautifully with the foie gras and balsamic vinegar, creating a perfect combination.4. Fish Dish: Grilled striped jack. The smoky aroma from the charcoal was delightful. The sauce, which was a paste served over pasta, was innovative.5. Palate Cleanser: Arugula sorbet with sheep cheese.6. Meat Dish: Baked pigeon pie. This was what I had been looking forward to! It’s something I often fail to make myself, and other restaurants require a minimum of two orders, making it hard to find. First of all, it looked stunning! The cooking was perfect, and the fragrant spices and Madeira sauce were spot on!7. Pre-Dessert: Rose. The chef's specialty was of undeniable quality; it was visually stunning and had a delicious sweet and sour flavor.8. Grand Dessert: Muscat French toast. Less

This French restaurant is about a 10-minute walk from Nogizaka Station. I made a reservation through Tabelog and visited the place.It's also located roughly the same distance from Roppongi Station, but given the number of train lines in Tokyo, the access is somewhat less convenient.Drinks are priced around JPY 2,000 each, which is typical for a high-end establishment.They provide a sheet with descriptions of each course, which is great for looking back at later. It allows you to focus on enjoying the meal, haha.The amuse-bouche was Kumamoto horse sashimi.All the dishes were creative and interesting, yet delicious.At the end, the chef came out to greet us.Such hospitality is always appreciated.It was a great meal! Less

In a word, it was an experience that far exceeded my expectations. Every dish served was incredibly creative, filled with ideas and techniques I had never seen before. You can truly feel the chef's rich sensibility and exceptional skill.One dish that left a lasting impression was the combination of conger eel and porcini mushrooms. Inspired by the traditional Japanese pairing of conger eel and matsutake mushrooms, it was beautifully elevated to French cuisine with the use of porcini, showcasing an exquisite sense of flavor and presentation.Moreover, in a time when French restaurants are continuously raising their prices, I was genuinely surprised to find such a high-quality course at JPY 19,800 (food only), maintaining the same price range as before despite its prime location and exceptional dishes.This is a restaurant I definitely want to visit again in a different season. It was a great meal! Less

The staff greeted us at every table when we first arrived. Here are some highlights of the dishes we enjoyed:Amuse Bouche: ★ Four varieties including a sablé with ripe mango and parmesan cheese, and horse meat with grilled green onions.Appetizers: ★ A bite-sized sashimi of conger eel, ★ Conger eel with tarragon, ★ Pan-seared foie gras with choux pastry and corn.Main Course: ★ French pigeon wrapped in pastry.Desserts: ★ Rose-flavored blancmange, ★ Kiwi confit with chartreuse jelly, ★ Raspberry pâte de fruit.It had been a while since I enjoyed a full French course, and I left feeling completely satisfied! The courses progressed slowly, and I was surprised to realize that four hours had passed. However, I think taking the time to savor French cuisine is wonderful on days when you have the luxury of time.As expected from a French restaurant, the beloved baguette was delicious! The rose blancmange was unscented and uncolored, yet it had a lovely rose aroma. I was thrilled because I love rose desserts.I will definitely return on a day when I can take my time! Less

I visited this restaurant on a special day. I had been curious about it for a while, but due to its location, I hadn’t been able to visit until now. It’s quite a walk from the station, and it has a hidden, cozy atmosphere… Here we go!! Upon entering, I was greeted with excellent service. After a short while, the chef came to greet us and explained the concept of the course, which only heightened my expectations! What impressed me was the chef's consideration; he mentioned that if we wanted to enjoy the main dish, we could reduce the portions of the other dishes, which was reassuring since my wife has a small appetite. Honestly, every dish was fantastic, and the fresh conger eel was at a level you could almost drink! The main dish, a pastry-wrapped creation, was nothing short of a work of art! It was visually stunning and delicious. What surprised us even more was the rose dessert! It was so good that my wife couldn’t help but exclaim in delight!!! I love French cuisine and have been to many restaurants, but my wife declared this one her absolute favorite! It seems we’ll be coming here for our wedding anniversary! It was a great meal! Less

Before each dish is served, a menu detailing the ingredients and the chef's thoughts is placed on the table. Additionally, some of the ingredients are presented right in front of you, allowing you to appreciate their aroma and essence before the dish arrives. This creates a wonderful experience where you not only savor the food but also learn about the ingredients, enjoy their fragrances, and let your imagination run wild.Every dish we received was meticulously prepared and incredibly delicious, showcasing the true flavors of the ingredients.It was a delightful moment where even the waiting time became part of the feast, leaving a lasting impression with such thoughtful attention to detail. Less

Nestled in a tranquil residential area of Nishiazabu, this sophisticated French restaurant offers a modern space dominated by white decor, with ample distance between tables, creating a luxurious atmosphere to savor the dishes in peace. It’s the perfect spot for anniversaries, special meals, or simply enjoying gourmet cuisine at a leisurely pace.This time, I indulged in the seasonal course. From the very first amuse-bouche, the experience exceeded my expectations. The offerings included anchovy and Japanese radish toast, edamame and aged pork tartlet, a mango-infused sablé, and a bite of horse meat—each dish showcased its own unique character while beautifully contributing to the overall flow of the meal.The appetizer featured hamo (pike eel) from Awaji and cepe mushrooms. The delicately cooked hamo paired wonderfully with the rich cepe mushroom sauce, showcasing the essence of Japan's seasonal ingredients through French techniques. Next, the foie gras and corn dish was a perfect match, with the sweetness of the corn complementing the richness of the foie gras, while the light texture of the choux pastry and the aroma of tonka beans elegantly tied the dish together.The fish course featured striped jack, perfectly cooked to highlight its natural flavors, and the chef's signature "Osso Ilarati" with arugula was also memorable. The main dish, pigeon, was moist and tender, harmonizing beautifully with the rich sauce. The seasonal theme was thoughtfully expressed all the way to the final dessert, showcasing the high level of craftsmanship throughout the entire course.The homemade bread was exceptionally delicious, so much so that I found myself wanting to refill it multiple times, simply paired with olive oil or butter. Each dish was explained with care, and the service was consistently pleasant, with impeccable timing.This restaurant is a unique gem where respect for ingredients, the essence of Japan's seasons, and solid French techniques come together beautifully. The quality of the food, ambiance, and service is all at a high level, providing satisfaction that exceeds the price. I wholeheartedly recommend this outstanding restaurant to anyone looking for a special French dining experience in Nishiazabu. Less

Takumi opened in 2017 after gaining experience at a Michelin-starred restaurant in France. Here, you can enjoy modern gastronomy that incorporates the seasons and ingredients of Japan, all based on traditional French culinary techniques. This restaurant allows you to appreciate the logic behind the dishes, asking questions like "Why this combination?" and "What is the intention behind this composition?"The atmosphere inside is elegant, with white tablecloths reminiscent of a grand hotel banquet hall. I noticed a couple at the table across from me celebrating a special occasion, making it a perfect place for memorable celebrations where guests can leave satisfied.【Special Dinner Course including the signature puff pastry 】◾️ Amuse-Bouche (4 varieties)1. Toast with anchovy and Japanese radish Cream flavored with olive oil2. Tartlet with edamame and aged pork Seasoned with black pepper3. Parmesan cheese sablé with ripe mango Presented with a bouquet of special herbs4. Horse meat with grilled green onions Crispy Achilles tendon chips◾️ Appetizer 11. Awaji Island conger eel with tarragon 2. Sauce made from conger eel broth and green yuzu 3. Sautéed cepe mushrooms 4. Cepe mushroom sauce◾️ Appetizer 21. Pan-seared foie gras 2. Choux pastry with corn and tonka bean aroma 3. Fermented cream and balsamic vinegar sauce◾️ Fish Dish1. Grilled striped jack 2. Saffron-flavored pasta 3. Paprika and sun-dried tomato paste 4. Artichoke and lemon◾️ Palate Cleanser1. Arugula sorbet 2. Sheep's cheese◾️ Meat Dish1. Puff pastry with French pigeon 2. Madeira wine and foie gras sauce 3. Seasonal vegetables◾️ Avant-Dessert1. Rose blancmange◾️ Grand Dessert1. Granola and cream cheese 2. Light vanilla mousse 3. Blueberries and their sauce◾️ Four types of tea sweets1. Vanilla-flavored macarons 2. Orangettes (chocolate-covered orange peels) 3. Kiwi confit and chartreuse jelly 4. Raspberry pâte de fruit◾️ Birthday plate【Overall Evaluation】Every dish was delicious, surpassing anything I had ever tasted before, with combinations I had never even imagined. The standout dishes were the Awaji Island conger eel with tarragon and the pan-seared foie gras. The conger eel was thick and had an irresistible smoky aroma reminiscent of charcoal grilling, complemented by a sauce that tasted as if it had been seasoned with butter. The pan-seared foie gras was firm, and when bitten into, it released a burst of meat juices and the rich flavor of the foie gras in my mouth. The sauce beautifully enhanced the umami of the foie gras, making it a remarkable dish. Less

The reason this restaurant is selected by Michelin is not just the perfection of each dish. This place cooks the very essence of a special day like an anniversary.After a toast, we received a message from the chef: "I expressed my experiences from training in the South of France through the flavors of a Japanese summer."At that moment, the course transformed from a mere "meal" into a "story."From the very first amuse-bouche, the craftsmanship is remarkable. Edamame, aged pork, anchovy, Japanese radish, horse meat, mango... With each bite, the aromas and textures change, and I brace myself, thinking, "Today, my stomach is in for a busy ride."What left a lasting impression was the conger eel. Reimagining the classic Japanese pairing of "conger eel and matsutake" using cep mushrooms instead. The umami is layered with broth made from the bones of the conger eel, and even though it employs French techniques, the essence of Japanese cuisine lingers beautifully. This concept is fascinating.The foie gras with corn is also exquisite. The corn is cooked just right, retaining its moisture and sweetness. Paired with rich foie gras, crispy choux pastry, and the rare tonka bean with its almond-like aroma. The sweetness, fat, and fragrance come in waves, yet the dish remains light—a true testament to the chef's skill.The fish dish, striped jack, is prepared as a poêlé rather than sushi, showcasing the chef's cooking technique. The surface is perfectly crisp while the inside remains moist. A paste of bell pepper and sun-dried tomatoes serves as a sauce, adding a summery acidity that lightens the fish's richness.And then, the restaurant's specialty. A mousse of sheep cheese "Ossau-Iraty" paired with arugula sorbet.Typically, a palate cleanser resets the taste buds. But this is not a reset. It gently persuades the stomach, saying, "You can still enjoy the next dish, right?"The meat course features a pigeon wrapped in pastry. A culmination of meticulous layers of craftsmanship. The rosy pigeon meat is filled with a hazelnut stuffing, encased in a light, crispy pastry, and served with a Madeira sauce infused with foie gras. Even with such complexity, the flavors remain harmonious, a skill only a chef with a clear blueprint in mind can achieve.The dessert does not disappoint either. The rose blancmange is free from artificial colors and fragrances. Instead of the flamboyance of perfume, it offers a delicate aroma that can only be appreciated when experiencing real flowers up close.Finally, the anniversary plate appears.It doesn’t just end with a simple, "Oh, congratulations." It beautifully incorporates the memories of the day into the presentation.The dishes are true to their ingredients. The atmosphere is elegant yet relaxed. And above all, with each plate, you can feel the thoughtfulness behind the question, "How can I surprise them even more?"An anniversary is about gifts, but surprisingly, what we remember years later often revolves around the dining table.At this restaurant, those memories will surely last a long time. Less

We used this restaurant to celebrate a special occasion. Although the space is limited, the arrangement of each table provided ample comfort, allowing us to enjoy a relaxing time throughout our visit. This time, we paired the lunch course with wine, and each dish was thoughtfully crafted, impressing us with the exquisite harmony between the food and wine. In particular, the seasonal conger eel dish was outstanding, and we were able to savor the delightful messages on the cards accompanying each plate, engaging all our senses. Less

Solo lunch.I appreciate that this restaurant accepts reservations for individuals, as there are not many places that do.I had originally booked a regular lunch, but they recommended the specialty dish, the baked pie, and I decided to try it.Currently, it features French pigeon.I thoroughly enjoyed the rich flavor of the pigeon.The thickly sliced truffle paired perfectly with it.Each dish comes with a description, allowing you to identify the spices and herbs used.Eating while gaining knowledge about the dishes adds to the enjoyment.My favorite was Appetizer 1, which included eel and cep mushrooms.The tender eel was served with an eel sauce, tarragon, and yuzu.The sautéed cep mushrooms (porcini) had an exquisite aroma and flavor that was simply delightful.The fresh eel and zucchini I had just before were also great.The smooth texture of the fresh eel was a first for me.The main dessert, a combination of granola, cream cheese, and blueberries from Okayama, was delicious.First of all, the blueberries were huge!They were soft and sweet without any bitterness.The granola had a pleasant sweetness, making it a perfect match with the rich cream cheese.Every dish was crafted with care and attention, and the service was equally kind and attentive.Considering the quality, the cost performance is excellent.I highly recommend this restaurant to others. Less

I was truly impressed by the concept, service, and cuisine. Cards describing each dish were placed on the table, detailing the spices used. There was an exciting anticipation for what dishes would arrive, and it turned into an enjoyable experience when they were presented. Since the course included many dishes, they kindly offered to adjust the portion sizes, allowing my dining companion to savor every dish without feeling overwhelmed. The beauty of the dishes was remarkable—how do they come up with such ideas? Of course, everything tasted delicious as well. I was genuinely moved. Less

I visited a restaurant I had been curious about for a birthday celebration. The interior is very sleek, making me feel like I'm in an art museum. The dishes are incredibly delicate and artistic! They feature very unique combinations and flavors that are hard to imagine. Each dish comes with a card updated with comments from the chef. The sommelier's stories were also very enjoyable, creating a cozy atmosphere. At the end, the chef personally brought out the birthday plate, and we took photos with a carefully considered angle. This might just be the number one restaurant I've ever been to! Less

Located an 8-minute walk from Roppongi Station, I visited the French restaurant "Takumi," which has received a BRONZE AWARD and is listed among the top 100 French restaurants.I went for their afternoon tea on a weekday at 2 PM. While dinner and lunch can be reserved through Tabelog, afternoon tea requires a phone reservation.I was guided to a special private room that felt quite exclusive.I ordered the afternoon tea set for JPY 3,850.The welcome drink options included mango juice, coffee, tea, and chamomile, all available as free refills.Each dish came with a description card.The first item was the chef's specialty: a delicate rose blancmange. It arrived in a vibrant box filled with beautiful roses, instantly elevating my mood with its stunning presentation! Beneath the airy rose mousse was a layer of rose sauce, complemented by a rich blancmange. The aroma was fantastic, and the balance of sweetness and acidity was delightful.Next came the savory course: a salad of seasonal fruits and vegetables featuring apricot, prosciutto, and arugula, served with freshly baked homemade bread and olive oil. The sauce had a perfect balance of umami and saltiness, and the olive oil infused with olive puree was exceptional. This dish truly reflected the level of quality expected at dinner.Following that was the grand dessert: a combination of granola, refreshing cream cheese, and a light vanilla mousse topped with large, delicious blueberries.Finally, there were four types of tea sweets, which paired perfectly with the warm coffee.I enjoyed every bite until the end.Despite the low price, the seating was spacious in the private room. The chef, who humbly mentioned that he enjoys hosting afternoon tea as a hobby, provided outstanding hospitality. I look forward to returning for a meal next time.【Today's Menu】① Avant-Dessert ・Chef's Specialty Delicate Rose Blancmange ② Savory ・Seasonal Fruit and Vegetable Salad Apricot, Prosciutto, Arugula ・Freshly Baked Homemade Bread ・Olive Oil Olive oil infused with olive puree ③ Grand Dessert ・Granola and Cream Cheese ・Light Vanilla Mousse ・Blueberries and their Sauce ④ Four Types of Tea Sweets ・Vanilla-flavored Macaron ・Orangette (Chocolate-covered Orange Peel) ・Kiwi Confit and Chartreuse Jelly ・Raspberry Fruit Paste Less

I visited for the weekday-only afternoon tea at 14:00, thanks to a reservation made by a friend over the phone.In short,I was quite satisfied with the experience.【During the Visit】Michelin Selected 2026Gault & Millau 2026 3 Toques (15.5 points)Tabelog 2026 Bronze (3.88)【What I Had】■ Afternoon Tea (Weekday Only) JPY 3,850 (tax included)*Afternoon tea is cash only.(Menu)Welcome DrinkAvant-DessertSavory DishesGrand Dessert4 Types of SweetsDrinks(Coffee, Tea, Chamomile Tea, etc. - Free Flow)The interior has a cohesive feel with the floor and walls, creating a refined atmosphere without any unnecessary elements. The chef greeted us warmly at the beginning, and he seemed to have a wonderful personality.Each table had a menu guide that conveyed the chef's thoughts and the story behind the meal, enhancing the immersive experience.From the welcome drink to the final tea and sweets, everything was delicious. The specialty rose panna cotta and blueberry grand dessert were particularly delightful. What stood out the most was the fruit and vegetable salad—it was surprisingly delicious. The homemade bread served with olive oil and olive puree was also excellent.At the end, the chef kindly said goodbye to us. I was amazed at the great value of the meal, and I left feeling humbled when he mentioned it was just a hobby for him.It was a great meal. Less

I visited "Takumi," located about an 8-minute walk from Roppongi Station and Nogizaka Station, in a quiet alley near the Nishiazabu intersection.Owner-chef Takumi Otsuki, a unique logical thinker, graduated from a national university and honed his skills at renowned Michelin-starred restaurants in France.With the concept of being a restaurant that accurately understands and enjoys the art of combination, Takumi has consistently earned one Michelin star for five consecutive years, making it a place that piques culinary curiosity.♦︎ A minimalistic Japanese-modern space that enhances the main dishes ── The interior is a very sleek and sophisticated monochrome space, intentionally devoid of any paintings or decorations, allowing for a noise-free dining experience.The restaurant features a calm main floor with about 12 seats and fully private rooms, enabling deep focus on the dishes presented before you due to the absence of extravagant decor.Just before serving, a "detailed explanation card" is placed on the table, meticulously outlining the intentions and logical background of the ingredients, creating a unique and sophisticated atmosphere.♦︎ The menu we enjoyed ── 【Horse Meat Amuse】 【Prosciutto, Melon, and Young Ginger】 【Hamo and Flower Zucchini】 【Foie Gras and Corn】 【Sea Bream and New Tea】 【Wagyu and Green Asparagus】 【Osso Ilarati and Arugula】 【Pigeon and Madeira Wine】 【Rose】 【Pistachio and Celery】 【Tea Sweets and Post-Meal Drinks】♦︎ Logical construction and overall impressions ── The experience strips away any vague sensations, relying on a calculated construction based on the origin, color, texture, and temperature of the ingredients, much like a science.By savoring the dishes while reading the provided cards, the overlapping flavors intended by the chef and the roles of herbs and spices become clear and understandable.The presentation does not veer too much into entertainment, adhering to the solid fundamentals of classic French cuisine, ensuring that the meal remains enjoyable and engaging until the end.The service was also attentive, with staff considering the air conditioning and our comfort levels, providing kind hospitality.This is a remarkable establishment in the Nishiazabu French scene, where you can encounter solid logic and discover new flavors. It was a great meal.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

On special occasions like birthdays and anniversaries, I want to celebrate with Chef Takumi's exquisite dishes! I heard they recently celebrated their 10th anniversary, and I admire their constant pursuit of new challenges, which makes me want to support them even more. They always come up with creative dishes, ensuring that I never have the same meal twice. Once again, the course was incredibly delicious and did not disappoint. The venison, in particular, was outstanding. Even though I've struggled with venison for decades, I willingly chose it here. I had a fixed idea that only Rhône wines would pair well, but the sommelier suggested a 2022 Burgundy, and it was a perfect match. This lunch was truly satisfying! Less

I found out that they offer afternoon tea on weekdays through Tabelog, and I was intrigued to visit. The restaurant is located in a quiet alley in Nishiazabu, giving it the feel of a hidden gem for adults. This time, I was guided to a luxurious private room that offered a lot of intimacy.The system is set up as a free-flow drink style, allowing you to enjoy your favorite beverages at your own pace while waiting for the desserts.When the desserts arrived, they truly showcased the skill of a top-notch French restaurant. Each one was delicate and beautifully presented, delivering a wonderful taste that left me impressed with every bite. Moreover, not only were the flavors exceptional, but the service from the chef and the staff was also very attentive and pleasant, leaving a strong impression of warm hospitality.Although this visit felt like a light trial, the quality of the dishes and the overall comfort of the restaurant were outstanding. I definitely want to return to experience a full dinner or lunch course next time, as this place has truly left me wanting more. Less

✎ A French Summer Menu Reflecting the Season with Beautiful Pairings ✎ Unique Dishes that Leave a Lasting Impression: Overhydrated Bread, New Tea, and Roses ✎ A Renowned Restaurant Where Honesty Shines Through in Every Aspect: Cuisine, Wine, and Service ꪔ̤̮ Restaurant Atmosphere ꪔ̮ ◼︎ Perfect for Anniversaries and Dates ◼︎ Highly Recommended for Pairing Enthusiasts ◼︎ A Delight for Classic French Cuisine Lovers ◼︎ Exceptional Hospitality from the Sommelier ᯽ 【Amuse-Bouche】 Horse Meat Achilles Tendon with Marinated Leeks Prosciutto and Melon with Vichyssoise and Pickled Young Ginger 【Appetizer 1】 Osetra Caviar Squid White Asparagus 【Appetizer 2】 Baby Bamboo Shoots Sakura Shrimp Clam Broth Overhydrated Bread 【Fish Dish】 Sea Bream Scallop Mousse New Tea Almonds Apricot 【Meat Dish】 Pigeon Pie Madeira Sauce Foie Gras 【Pre-Dessert】 Rose Blancmange 【Grand Dessert】 Pistachio Financier Celery Strawberries 【Tea Sweets】 Orange Zest Fruit Jelly Pairing Bruno Paillard Première Cuvée Extra-Brut Grüner Veltliner Hinter der Burg Bandol Rosé 2024 Domaine du Gros’ Noré GRACE Misawa Koshu Akeno 2022 Châteauneuf-du-Pape 2017 I came for the pigeon pie. Yet, I found myself surprised by the overhydrated bread, feeling the essence of early summer with the new tea and sea bream, and captivated by the rose blancmange. The dishes and wines complemented each other beautifully, and by the end of the night, I had fallen in love with the restaurant itself. This is just a summary. —————o̴̶̷̤ ̫ o̴̶̷̤————— Now, let me share a detailed review and my thoughts. First, the amuse-bouche. Fried Horse Meat and Achilles Tendon with Marinated Leeks. The strong umami and texture left a lasting impression, capturing my heart from the very first bite. The other dish was prosciutto and melon with vichyssoise and pickled young ginger. The contrast of temperature and aroma was delightful, naturally heightening my anticipation for the course. ① Bruno Paillard Première Cuvée Extra-Brut A popular champagne that leans towards the "expert" side. It has the sharpness typical of Extra-Brut while also being rich, pairing perfectly with the horse meat. My spirits lifted from the very first glass. ① French Osetra Caviar Squid and White Asparagus The seasonal white asparagus and squid were a perfect match. The crunchy and sticky textures harmonized beautifully, with the osetra caviar enhancing the umami. The contrast of white and black was visually stunning, making it a fitting start to the evening's story. ② Grüner Veltliner Hinter der Burg This wine pairs excellently with delicate umami flavors. It beautifully highlights the subtle umami of the asparagus. ② Baby Bamboo Shoots and Seaweed Sakura Shrimp and Tomato Clam Broth Sauce Overhydrated Bread As a bread lover, I couldn't overlook the "overhydrated bread." Steamed instead of baked, it retains moisture, resulting in an astonishingly moist and chewy texture that surpasses even high-hydration bread. Paired with the rare baby bamboo shoots that are only available for a short time, this dish offered both an interesting concept and a sense of the season. The homemade bread was truly impressive—so incredibly chewy. While the baby bamboo shoots were delicious, I found the presence of the sakura shrimp particularly memorable. ③ Bandol Rosé 2024 Domaine du Gros’ Noré A beloved rosé from Provence. It pairs wonderfully with the flavors of the sea, making this dish even more enjoyable. Natural Sea Bream Steamed Lightly Scallop Mousse New Tea Almonds Apricot The fish dish of the day felt like it captured the essence of early summer. The sea bream, gently steamed, was astonishingly delicate, with the scallop mousse subtly complementing it. The aroma of the new tea leaves spread beautifully, blending surprisingly well with the French cuisine despite being a Japanese ingredient. The richness of the almonds and the gentle acidity and sweetness of the apricot created a refreshing aftertaste. And above all, the cooking of the sea bream was exquisite. This rare doneness was simply irresistible. ④ GRACE Misawa Koshu Akeno 2022 The Koshu paired with the new tea was truly remarkable. This glass moved me and opened my eyes to the charm of Japanese wine. It was the bottle that sparked my interest in Japanese wine. French Pigeon Pie Madeira Sauce with Foie Gras I visited this restaurant specifically for this pie. The crispy pie encased beautifully cooked pigeon meat, perfectly pink. While it had a strong umami, it was surprisingly delicate, harmonizing beautifully with the minced hazelnuts and pie crust. The Madeira sauce, infused with foie gras, was rich and deep, seemingly made just for this dish. It was an unforgettable plate filled with the charm and craftsmanship of classic French cuisine. ⑤ Châteauneuf-du-Pape 2017 And it was from 2017. A king-class wine from Southern Rhône. Its presence matched the richness of the pie, making the highlight of the night even more special. Rose Blancmange The finale was the restaurant's specialty. A dish created by the chef during his student days, which has been made since the restaurant opened. Without any coloring or fragrance, the natural delicate and elegant aroma of the rose stands out. This dessert captivates not with flamboyance, but with beauty. The rose is not overpowering, yet it is certainly fragrant. What a golden ratio this is. No wonder it has become a specialty. Pistachio Financier Celery Strawberries The freshly baked pistachio financier takes center stage. The thinly baked dough stands out with its toasty aroma, spreading a rich fragrance with every bite. The refreshing taste of celery and the juicy acidity of seasonal strawberries combine for a refined flavor that doesn’t rely solely on sweetness. Its pancake-like appearance is charming, making it a perfect light dessert to end the course. Orange Zest Raspberry Fruit Jelly The vibrant aroma and fruit acidity spread pleasantly, slowly concluding the course. Until the very end, it conveyed the restaurant's signature delicacy. When I mentioned to the sommelier that I was studying wine, he treated me with great care. This restaurant is not exceptional just because it is listed in the Michelin guide. The honesty in the cuisine, wine, and service is what makes it truly special. That’s why I felt this restaurant is genuine. After a long time, I strongly felt, "I want to come back again." No, to be precise— I want to experience this lingering feeling once more. Less

A Michelin-listed French restaurant just off the Nishiazabu intersection. Upon entering, I was greeted by a sophisticated monochrome space. While some may find it a bit lacking in decoration, the chef intentionally chose a minimalist approach to encourage diners to focus on the food. You can truly feel the chef's passion for cooking. As for the food, the highlight was undoubtedly the baked pie, which was absolutely delicious! Both before and after cutting, it looked stunning, revealing multiple layers inside, showcasing the effort put into this dish. I had a plate featuring venison, which had no gamey taste at all, and I finished it in no time. Less

I visited this restaurant about a 10-minute walk from Roppongi Station.I came here because it was highly recommended by food enthusiasts and chefs from other establishments, but it ended up being quite disappointing.**Amuse Bouche**Kumamoto Prefecture horse meat with marinated green onions.The horse meat lacked flavor, and the marinade was very subtle.Marinated Sayuri with a Parmesan cheese flan.Squid and white asparagus in a white wine butter sauce.Bamboo shoots, sakura shrimp, and tomato with clam sauce.It was quite difficult to eat since the ingredients were placed on steamed bread.Pan-seared sea bream with Comté cheese soufflé.The sauce was rich and flavorful, making it the best dish of the day.Rose blancmange.Pistachio financier.After all this, the total was JPY 14,000.The non-alcoholic sparkling drink was JPY 2,000, which felt overpriced.The overall atmosphere was quite noisy, possibly due to the size of the restaurant or the clientele, making it hard to have a conversation and creating an uneasy impression.The timing of the dish service seemed off, as it felt like they were trying to serve all tables at once, leaving us and other tables waiting with finished plates still on the table.I wondered if it would be better to start all at once.Overall, the cost-effectiveness was poor, and I felt that visiting Alchemist for the same price would likely provide a higher level of satisfaction in various aspects.I also noticed a difference in the sommelier's attention between customers who ordered alcohol and those of us who did not, leading me to think this might be a restaurant more suited for drinkers.It's a shame because the food was truly wonderful. Less