Chef Shiroichiro Hamano's sensibility overflows at the French restaurant "Le Musee du Poisson Plage," which has recently opened. Chef Hamano, a veteran who has served as a head chef at New Otani Hotel and Hotel MiraCosta for a long time, is now finally becoming an owner chef and serving dishes full of originality. He has transformed his own home into a stylish French restaurant, releasing various ideas he has been wanting to try for a long time. Based on his solid classical French techniques, the dishes created by Chef Hamano, with his youthful sensibility and passion, are wonderful. The beautiful avocado and tuna tartare is made by breaking down tomatoes into pulp and juice, using the pulp for the sauce and flavoring the tartare with the juice, served with shiso and passion fruit sauce. The beef tongue simmered in Nishin miso is accompanied by yuba sauce and daikon simmered in balsamic fondue, which would go well with sake. The "Beniharuka Soup" special consomme is made using only Beniharuka to maximize its sweetness and stickiness, served with consomme jelly at the bottom. The dessert includes a Mont Blanc cream puff filled with plenty of autumn ingredients. Chef Hamano is a delightful person, full of energy and friendly, making it easy to become a fan. For those who love beautifully original modern French cuisine, this is a highly recommended restaurant.

We visited for our anniversary ❤️. The chef's dishes were all delicious, and the bread baked by the wife was also very tasty. We had a very satisfying time and the atmosphere of the restaurant was cozy and fulfilling. We would love to visit again with our family next time. Thank you very much for the wonderful meal.

I visited for the second time after being told that even one person is welcome. Looking at the menu, I was puzzled by the words "Furofuki Daikon and Kochujang Dore". The dishes were brought to me with even more unexpected flavors than last time. Amuse-bouche [Ice Vinegar Jelly and Mozzarella] The ice vinegar jelly was so delicious that I wanted to eat more of it. The sweetness of the Shine Muscat grapes paired well with the flavor of the ice vinegar, and the pink pepper added a nice accent. Cold appetizer [Seared Marinated Tuna and Avocado Tartare with Tomato Deglaze and Dried Persimmon Vinaigrette] Deglaze apparently means reconstruction. The seared tuna's fatty richness, the refreshing reconstructed tomato embedded in the jelly, avocado, and a dressing-like dried persimmon sauce all tasted delicious on their own, but when combined, they created an even more delicious mystery. Warm appetizer [Grilled Tripe with Furofuki Daikon and Yuzu Miso] The softest tripe I've ever had in my life. It was pre-processed for 18 hours, making it tender and grilled to add a fragrant bitterness. The aroma of yuzu and miso sauce was irresistible. Eating the crunchy consomme furofuki daikon together made me feel nothing but happiness. Soup [Chilled Mushroom Soup with Consomme Jelly] The rich and creamy soup, when combined with the consomme jelly, created a refreshing taste. It was very enjoyable to experience the change in taste hierarchy based on the ratio of soup to consomme jelly. As I was exploring the best ratio for myself, both the soup and consomme jelly disappeared. Fish [Aurora Salmon and Shrimp Sauté with Braised Hakusai and Matcha Van Blanc Sauce] The salmon skin was crispy, but the flesh was moist and full of flavor. When the matcha sauce was added, the first thing that came was the richness and sweetness, followed by a moment of bitterness. The beautiful sauce paired not only with the salmon but also with clams, shrimp, and hakusai, which had different textures at the root and tip. Meat [Domestic Lamp Roast Beef with Kochujang Dore] The meat itself was delicious, but the unexpectedly refreshing Kochujang Dore added a nice touch. I was surprised because I had imagined a Korean barbecue-style Kochujang. The sauce did not interfere with the deliciousness of the meat but had a strong presence, which was truly commendable. Dessert [Japanese-style Mont Blanc with Seasonal Fruits] I was wondering what Japanese-style meant when I encountered a crispy Monaka. Persimmons and matcha were the same ingredients used in the previous dishes, but the deliciousness was completely different. As I pondered why, I remembered that the origin of deliciousness lies in the word "sweet". Once again, I was very satisfied with the food and drinks. I was told that the soup will be served warm starting next month, so I am looking forward to visiting the restaurant again!

I have only had French cuisine a few times, but the restaurant I visited this time was different. The food was so delicious that I didn't even feel the need for water during the meal. The dishes, all made with ingredients like shiso and other Japanese elements, had amazing sauces. The red miso sauce was rich but not overpowering, and the plum wine sauce had a perfect balance of sweetness and acidity. The meats, fish, and vegetables were already delicious on their own, but the sauces elevated them to a whole new level. I couldn't help but exclaim in amazement throughout the meal. The chef's recommended sake also paired perfectly with the dishes. I was told that if I come back this month, I can have the same course again, but I was also tempted by the idea of trying the autumn flavors. Since they welcome solo diners, I've decided to come back for the autumn seasonal course.

Course 7,700 yen. I ordered the wine pairing for an additional 3,000 yen, which seemed interesting. The pairing included sake, and it was quite adventurous with dishes like eel and a meat and potato stew. However, the flavors were simple and not trying too hard to be innovative. It felt more like a cozy bistro rather than a high-end restaurant, with reasonable prices for wine bottles. The restaurant had a lively atmosphere with Disney merchandise, reflecting the owner's background in Disney-related hotels. The service was friendly and attentive, making it a comfortable place to dine. It's a unique spot in the Shina-machi area, different from the elegant vibe in Mejiro. I hope they continue to thrive in the local community for a long time.

I used a course. A chef who used to work at Disney owns this new restaurant! The owner is friendly and fun! Of course, the food was delicious too!! I will definitely go back!