A new hideaway French restaurant in my neighborhood, @frenchnosetokyo. This course was in late August.
Seats are all at a single counter wrapping around a compact kitchen. Chef is combining classic tastes and techniques with modern touches. Very nice ingredients are presented whole before several of the courses, such as lobster and abalone.
I started the post with dessert — what a treat to get a baked Alaska these days. The duck press was another great throwback, but since duck was out of season, he used it to make soup from the lobster we’d enjoyed earlier in the course.
Very warm service, a clearly experienced and talented chef, and a fun combination of tastes. Looking forward to going back.
@frenchnosetokyo is in Azabujuban, not far from Roppongi Hills.
