This is a revisit. Last time I visited, the exhaust system wasn't working properly, and the food got completely smoked. However, after the renovation was completed, I was able to fully enjoy the delicious food and wine. Chef Masatsugu Suzuki has experience working at prestigious restaurants such as "Stella Maris," "Gerard Besson," and "La Perouse" during his two trips to France, giving him a sense of stability and reliability. Additionally, the manager, Atsushi Ogawa, has a seasoned appearance and has worked as a sommelier at places like "Auvergne de Lille" before returning to Japan. With a career that includes working at "Beige Alain Ducasse" and "Esquisse," his experience is evident. I thoroughly enjoyed the French cuisine that showcased the flavor of wood fire and the wine pairing selected by Mr. Ogasawara. The omakase menu with wine pairing costs 44,000 yen (including tax). The courses included: 1. Amuse-bouche: Four items served on a rectangular plate, including new autumn swordfish, venison fillet with foie gras, crab tart with avocado, and salmon with salmon roe from Rausu. - Champagne: Carte Or Brut Champagne Grand Cru 'Le Mesnil-sur-Oger' Cazals 2. Secret: A special dish with a steamed bun filled with foie gras. - Sake: Kuro Ryu Kijoshu 3. Hokkaido sea urchin with tofu made from green soy milk from Tofu Kobo Yu, served with purple plum from Tanba. - White wine: Condrieu Les Terrasses du Palat 2019 Francois Villard 4. Stick Ash: Premium black wagyu tartare steak with a maximum egg. - Red wine: Cotes de Bourg 2014 Roc de Cambes 5. Charcoal-grilled red sea bream from Kyoto aged for one week, served with oyster and sake lees sauce. - White wine: Pessac-Leognan 2019 Chateau de Fieuzal 6. Venison loin with golden chanterelle mushrooms, served with boar br...

In September 2023, for dinner, I visited a restaurant called "Metis" in Roppongi, Tokyo. The restaurant offers a unique blend of Japanese and French cuisine, featuring a wood-fired French menu starting at ¥18,000. The cozy atmosphere and luxury feel of the restaurant added to the dining experience. I opted for the "OMAKASE" course with wine pairing, priced at ¥44,000, which included a variety of dishes. The meal started with a delightful array of amuse-bouche, featuring dishes like wagyu beef tongue with foie gras, smoked eel with caviar, and salmon with salmon roe. Each dish was a burst of flavors and textures, setting the tone for the evening. One of the highlights was the "Secret..." course, which consisted of a foie gras and chestnut steamed bun. The combination of flavors in this dish was exceptional. Another standout dish was the Hokkaido sea urchin with green soybean tofu milk and black soybeans, beautifully presented with a touch of chrysanthemum flowers. The meal also included dishes like French artichoke with carabinero prawn and mascarpone cheese, as well as red snapper from Nagasaki with sake lees and purple yam skin. Each dish was expertly prepared and presented, showcasing the chef's skills and creativity. Overall, the dining experience at Metis was a true culinary journey, blending the best of Japanese and French cuisine in a luxurious setting. The wine pairings complemented each dish perfectly, enhancing the overall dining experience. It was a memorable evening filled with exquisite flavors and impeccable service.

Visited at night. The location is near Azabu-Juban Station and Roppongi Station, close to the intersection of Iikura Katamachi, where there is an Apa Hotel & Resort nearby. The exterior of the restaurant is predominantly black, giving off a very chic atmosphere. The luxury is off the charts!! Upon entering the restaurant, you will find only counter seats, where you can enjoy your meal while chatting with the chef. The high-end but warm service helps to relax any nerves. It feels like a luxurious French restaurant where you can unwind. The course I had today was the chef's special course with wine pairing. Here are my thoughts on the dishes I ate: 1. Amuse-bouche part 1: The beginning of the feast, with four stylish dishes! Each dish had a unique taste: -1: Mackerel and grilled eggplant. The mackerel was fatty, and the eggplant was refreshing. -2: Beef tongue foie gras cutlet. Delicious! A perfect French taste! -3: Smoked eel with caviar. The smokiness was excellent, and the caviar added a salty kick. -4: Salmon and salmon roe. The texture and flavor were exceptional. 2. Amuse-bouche part 2: A secret appetizer, with foie gras and chestnut bun. The combination of sweetness and richness was amazing! 3. Appetizer part 1: Hokkaido sea urchin with edamame, and premium tofu with plum. The combination was exquisite! 4. Appetizer part 2: Artichoke tempura with prawn and Américaine sauce. A delightful mix of flavors! 5. Homemade bread: The aroma of the bread was amazing, and the cream sauce was delicious. 6. Today's fish dish (red tilefish): Grilled red tilefish with oysters and sake lees sauce. The richness and flavors were incredible! 7. Today's meat dish (Miyazaki A5 Wagyu beef): Grilled "Kurimi" cut with onion sauce. The meat and sauce were exceptional! 8. Final dish: Abalone and Italian rice risotto. A satisfying end to the meal! 9. Dessert part 1 (peanut): Peanut ice cream. Rich and delicious! 10. Dessert part 2: Fig and fromage blanc. Sweet and flavorful. Coffee, tea, and herbal tea were available, and the selection of sweets was delicious! Overall, it was an amazing experience at this high-end French restaurant. The ingredients and the way they were combined were outstanding. The chef's creativity and skills were impressive. The chef is like a magician of combinations! The price may be high, but it's worth it for the excellence of the dishes. The setting at the counter, where you can interact with the chef, adds to the overall experience. It's a place where you can truly appreciate the art of fine dining.

◼️Previous Tabelog Score: 3.57 (Sep 2023) Genre: Innovative French Steak ◼️Overall Impression: Everything was delicious! The dishes were elaborate and well-crafted, showing great taste! The pairing was also excellent! ◼️Dishes Tried: - Amuse Bouche: A delightful start to the meal - Secret...: A surprise dish with a sweet steamed bun filled with foie gras and chestnut, paired perfectly with sake - Royal d'Ursin with Soy Milk and Soy: A beautiful and delicious dish featuring Hokkaido sea urchin and green soy milk - Artichoke and Tiger Prawn Beignet: A tasty dish with fried artichoke and large prawns - "AKAMUTSU" cooked with charcoal and Sake Lees Oyster Sauce: A light and refreshing dish featuring red tilefish and oyster sauce - "KURIMI" Beef cooked with a log: A refreshing dish made with lean Miyazaki beef - Ormeau Risotto with New Ginkgo: A flavorful dish with black abalone and Italian Carnaroli rice - Japanese Peanuts "OOMASARI": Delicious peanuts from Chiba - Black Fig, Violet Solliès, and Raisins Sorbet with White Cheese: A visually stunning and tasty dessert - Mignardises: A trio of delicious sweets including pistachio roll, Mont Blanc tart, and black honey cream puff - Coffee/Tea: A choice of coffee, tea, or herbal tea to end the meal ◼️Counter Seating Available ◼️Crowdedness: Make a reservation! ◼️Service: Excellent service! Overall, a highly satisfying experience with delicious food and excellent pairing! Thank you for the wonderful meal!

Visit on September 8, 2023, Location: Roppongi Station, 8 minutes walk, Reservation: Yes, Invitation: Unclear, Waiting: No, Number of people: 2, Price: 44,000 yen per person, Order: OMAKASE course, Menu: - Appetizers (fresh sardines with red shiso, wagyu tongue with foie gras, bonito carpaccio, Italian Mantova melon gazpacho, ayu pate with watermelon jelly) - Secret... - Nagasaki prefecture bluefin tuna belly charcoal-grilled with seasonal vegetables, French artichoke with carabineros, Ohm dairy mascarpone with micro coriander, Chiba prefecture swordfish charcoal-grilled with sake lees, Zennahamaguri clams from Kujukuri with tea beans, Yagishita farm salted lemon - Kumamoto prefecture BMS12 black birch beef "Crimi" with French girolle mushrooms charcoal-grilled, "Gokkenjo" hitomebore Hokkaido flower crab soup, Okinawa Keyts mango with passion fruit and shikuwasa, Yamanashi Kasugai peach from Hiratsuka Yokota garden "Ethical Rose" fromage blanc, Desserts (maximum egg creme brulee, pistachio roll, fig tart), Coffee wine pairing, J.L. Vergnon Conversation Blanc de Blancs Brut Champagne Grand Cru 'Le Mesnil-sur-Oger', Kokuryu precious sake, Marcel Deiss Burg 2016, Jean-Michel Gerin La Loye Condrieu 2018, Château de Fieuzal Pessac-Léognan (Grand Cru Classé de Graves) 2019, Archambaud Aux Réas Vosne-Romanée 2016, Mansuisen Junmai Daiginjo 2018, Domaine Gentile Doux naturel Muscat du Cap Corse 2021. Notes: A charcoal French restaurant in Roppongi. 8 minutes walk from Tokyo Metro Hibiya Line Roppongi Station. Also 8 minutes walk from Roppongi-itchome Station and Azabu-Juban Station. Located on the 1st floor of the FORCE building. Opened on January 20, 2023. Chef: Masatsugu Suzuki. Suzuki trained in France at Stella Maris, Gerard Besson, and La Perouse, among others, before returning to Japan to work as the sous chef at Keisuke Matsumura and to help launch the LIGNIS charcoal grill restaurant. In 2023, he became the head chef of Métis. Manager: Atsushi Ogasawara. Ogasawara worked as a sommelier at bistros in France such as Bistro du Sommelier and Auvergne de Lille, and after returning to Japan, he served as the deputy manager at Beige Alain Ducasse and Eskis, and then as the manager at Dominique Bouchet before becoming the manager of Métis in 2023. Closed on Sundays and holidays. Opening hours are from 5:30 pm to 11:30 pm, with last order at 8:30 pm. Only 8 counter seats available, no table or private rooms. Reservation only. Accepts reservations by phone and online through websites like Tabelog. Private reservations available. 10% service charge. Cards accepted, electronic money not accepted.

A restaurant located about a 10-minute walk from Roppongi Station, quietly standing. I was surprised to see the staff waiting outside in the rain. Instead of welcoming me after I arrived, they were waiting for me more than 10 minutes before I arrived. I was very happy with their thoughtfulness. I enjoyed the wood-fired course in a chic and solemn space with elements of Japanese style! The course I had this time was the "OMAKASE" course at Métis Roppongi, which included 17 dishes and 8 wine pairings. The theme is "Japanese spirit and Western talent," an innovative fusion restaurant where you can enjoy the presence of wood-fired cooking with a complete reservation system. Each dish is paired with wine, analyzing the food from various angles such as ingredients, production area, cooking method, seasoning, and texture, and the sommelier coordinates the wine for each guest. The amuse-bouche included 2 items: Pacific saury with shiso flowers, and beef tongue with foie gras and lukrus eel smoked with caviar. The appetizers included salmon and ikura from Hachimori, and gazpacho with red-fleshed melon. The secret was foie gras and chestnut tea steamed bun. The first course was Hokkaido sea urchin with green soybean tofu and Kurosaki soybeans. The second course was French shrimp with Omu Dairy mascarpone and micro coriander. The third course was charcoal-grilled Nagasaki red snapper with sake lees. The fourth course was premium Kurokawa beef from Kumamoto BMS12 with Girolle mushrooms from France. The fifth course was Hokkaido Hanasaki crab soup de poisson. The sixth course was Chiba peanuts with Oomazari ice cream. The food was delicious, and I even had seconds of the Hanasaki crab soup de poisson because it was so good. The rice was cooked with a slightly firm texture, and the flavor of the rice was also distinct. The ice cream made with Oomazari peanuts was delicious, with a strong peanut flavor. It was a parade of my favorite things, including gingko nuts.

The wood-fired French restaurant that opened in January this year. The main meat dish was particularly delicious.〜Order details〜 ■ [Newly baked French Metis Roppongi] "OMAKASE" course (17 items/11 dishes) + wine pairing (8 glasses) ¥44,000 The beginning of the feast Red snapper, red shiso, wagyu tongue, foie gras, Luxus new saury carpaccio, Italian, Mantua melon gazpacho, ayu pate, watermelon jelly secret foie gras, black sugar manju Nagasaki prefecture tuna, medium fatty tuna, grilled seasonal vegetables, French artichoke, carabinero Ohm dairy mascarpone, micro coriander Chiba prefecture swordfish, charcoal-grilled, gin acid powder Zennahamaguri from Kujukuri, soybeans, Yagishita farm salt lemon Nohomoto prefecture black birch beef BMS12 Creame, French girolle mushroom, wood-fired Piraf d'HANASAKI "Crabe Soupe de Poisson Extremely dedicated Hitomebore Hokkaido Hanasakigani Soup de Poisson Okinawa Keyts Mango Passion Fruit Shikuwasa Yamanashi Kasuga Peach Flat Peach Yoko Tadenen Peach Ethical Rose Fromage Blanc Petit Four Maximum Egg Brulee Pistachio Roll Fig Tart Café

Roppongi Station is an 8-minute walk away, near the Iidzuka-Katakura intersection, and the atmosphere is enchanting with the best wood-fired dishes. This time, as always, our group of 4 friends gathered for a girls' night out to enjoy delicious food! The staff's demeanor and conversation were lovely, and the interior of the restaurant had a perfect blend of Japanese harmony. We ordered a 17-course meal with alcohol pairings. We started with champagne for a toast, which was smooth and delicious. The appetizers, including gazpacho and various other dishes, were beautifully presented and tasty. The combination of eel smoked with caviar was luxurious and paired well with champagne. The wagyu tongue and foie gras dish was rich and flavorful, and the melon gazpacho from Italy was incredibly delicious. The anchovy sauce with parsley and zucchini trumpet mushrooms were unique and flavorful. The French artichoke and carabinero dish was elegant and paired well with a French wine. The bread made from fermented tofu and yogurt was refreshing, and the grilled belt fish was succulent. The dessert featuring rose and fromage blanc was fragrant and delightful. Overall, every dish was impressive and delicious. The menu changes every two months, so we are looking forward to our next visit. Thank you for the wonderful meal.

◆Access (personal experience)◆ Walk from Roppongi Station towards Iidabashi-Katamachi while looking at Tokyo Tower, about a 7-minute walk in low-heeled shoes. ◆Usage time and atmosphere inside the restaurant◆ Used in the evening. 8 seats with 4 of us and 1 other person. ◆Recommended usage scenes◆ Great for dates (even first dates), dining with friends, colleagues, or entertaining guests with peace of mind. ◆Order◆ □Amuse・Bouche ・Japanese horse mackerel ・Smoked eel ・Ossetra caviar ・Wagyu beef tongue ・Foie gras roulade ・Italian Mantova melon gazpacho ・Ayu pate wrapped in watermelon jelly □Secret... Foie gras and chestnut steamed bun ♡ The Metis branding is cute, but it packs a punch in terms of flavor. And pairing it with Kurojyu's noble sake... irresistible ♡ □Nagasaki prefecture bluefin tuna belly, new grilled Arno vegetables □French artichoke, carabinero Om Milk Industry mascarpone, micro coriander The Om Milk Industry mascarpone is delicious, connecting the artichoke, carabinero, and coriander. ※ Rice koji bread, tofu and koji sour cream The texture and sweetness of the brown rice koji, along with the moist finish, was incredibly delicious and a hit ♡ □Charcoal-grilled Tachiuo from Takeoka, Chiba, Ginjo sake lees Mont Saint-Michel mussels, tea beans, salted lemon Delicious enough to make you want to eat it on rice, and the rice koji bread goes really well with it. □Green plum red perilla □Aomori "Silver Duck" male, charcoal-grilled fig It looks like beef at first glance. The sweetness of the fig and the aroma of the charcoal-grilled duck go really well together. □Italian Carnaroli rice, Kuro-awabi from Boso, Ginkgo □Yamanashi "Kasugai Peach", Heike Kidanen "Ethical Rose", Fromage Blanc The refreshing sweetness of the peach and the aroma of the ethical rose spread throughout the body, making you feel like a lovely woman with the scent of roses ♡ The wine pairings were superb, with selections that made you think, "This wine goes perfectly with this dish." ◆Overall impression◆ Chef Suzuki and Sommelier Ogasawara have experience in France and have impressive backgrounds. They deeply understand the goodness of French cuisine and Japanese cuisine seen from outside Japan. Enjoying their meticulously calculated dishes and service is the ultimate luxury. I felt the uniqueness that cannot be experienced elsewhere, including the charcoal grilling. Thank you for the feast (*´꒳`*)

Restaurant Name: Metis Location: Roppongi, Tokyo Metis is an innovative French restaurant located near a crossroads in Roppongi, just a short distance from Roppongi Station towards Iidabashi-katamachi. As you enter the restaurant, you will see the logo of Metis, and the entrance is right there. The restaurant has a stylish and luxurious atmosphere with a spacious counter seating area for eight people. From the counter seats, you can see the flames of the wood-fired oven, creating a wonderful ambiance. Metis, named after the Greek goddess of wisdom, Athena, translates to "mixed" in French. The concept of the restaurant is to express a new culinary culture by combining Japanese seasonal ingredients with French tradition and philosophy. On this particular day, four women who love delicious food enjoyed a dinner consisting of a 17-course omakase menu for ¥27,500 including tax, with a pairing option for ¥16,500 including tax. The meal started with a delicious champagne toast, setting high expectations for the rest of the evening. Each dish, from the amuse-bouche to the main courses, showcased intricate preparation and seasonal ingredients that left us amazed. One of the highlights was a special steamed bun filled with chestnut and foie gras, a delightful fusion of French and Japanese flavors. The presentation and taste of each dish, such as the grilled swordfish and seasonal vegetables, were exceptional. The main course featured a beautifully cooked "Silver Duck" with figs, which was the most delicious duck dish we had ever tasted. The meal concluded with a refreshing plum and red shiso granita and a cheese blanc sorbet. The wine and sake pairings complemented the dishes perfectly, enhancing the overall dining experience. Chef Suzuki's innovative fusion of Japanese and French cuisine at Metis is sure to be loved not only by Japanese diners but also by food enthusiasts from around the world. The combination of Japanese and French culinary techniques creates a unique and exceptional dining experience that is deserving of accolades.

Thank you for always reading ✨ If you liked it, please try bookmarking the shop with the "Save Shop" button. A shop in Roppongi, Tokyo. I went with a friend. When we arrived at the shop, the staff was waiting at the entrance, which made me a little shy (^^;; When we entered the shop, it was a stylish place with a luxurious counter and a wood-fired grill in the kitchen where you could see everything. My friend, who had been there many times, chatted happily, while I was a bit nervous (laughs). Eating delicious food made me excited to see what would come next, and with the delicious sake pairing, I was captivated in no time ✨ Instead of me talking too much, I want you to feel the wonderful shop once (*'▽'*) The A5 rank BMS12 wagyu beef was truly delicious ✨ Especially when it's grilled over wood fire, it's amazing ✨ ▼ [Miyabi French Metis Roppongi] "OMAKASE" course (17 items/11 dishes) + wine pairing (8 glasses) 44,000 yen An innovative fusion restaurant with a theme of "Japanese spirit and Western talent", where you can enjoy the excitement of wood-fired cooking in front of you with a complete reservation system. Enjoy the chef's omakase course, delivering Japanese seasons and ingredients on the tradition and philosophy of France. Brand brand true sea bream, water eggplant * a combination of fluffy and chewy, incredibly delicious ✨ Wagyu beef tongue * rich and deep in flavor, extremely delicious ✨ Melon * rich in flavor and incredibly delicious ✨ Sweetfish * rich in sweetfish flavor, refreshing with watermelon, incredibly delicious ✨ Secret foie gras steamed bun * rich, sweet, and meltingly delicious ✨ Delicious with sweet sake ✨ Bonito tuna belly, grilled over wood fire, specialty * excellent aroma and flavor, very fresh vegetables, incredibly delicious ✨ Wine spotted prawn * crispy like potato, plump and rare prawn, delicious with coriander, incredibly delicious ✨ Homemade rice malt bread, hot, with Tosa natural salt, delicious flavor * sweet, refreshing, crispy, incredibly delicious ✨ Tachinoka from Chiba Prefecture, locally caught fish, larr * crisp, flavorful, delicious ✨ Tachinoka * good aroma of wood, plump and moist, incredibly delicious ✨ Elegant aroma and flavor of shellfish, salt lemon refreshing sauce, palate cleanser, plum and red shiso granite * very delicious ✨ Red wine * wild ✨ Duck offal, liver * joy ✨ Heart * plump, incredibly delicious ✨ Liver * crispy, incredibly delicious ✨ Crispy skin, surprisingly tender meat, meaty and incredibly delicious ✨ Black abalone and ginkgo risotto * incredibly delicious like the liver sauce at a sushi restaurant ✨ Creamy black hair bms12, impressed and excited, I didn't take good notes but I took good pictures, so please understand. It was an amazing shop (*^▽^*) Thank you very much for reading until the end ✨ If you leave a comment, I will reply ✨ I hope that even a little bit of everyone's gourmet information can be helpful. I also update Instagram. Hide Gourmand【@hide06_21】

A cozy French restaurant located at Iidabashi Kata-machi intersection, specializing in charcoal-grilled dishes. The intimate setting allows diners to observe the cooking process, including the charcoal grilling, which adds to the overall experience. Chef Suzuki and Sommelier Ogasawara both have extensive experience in France, and they incorporate elements of Japanese cuisine into their dishes. The presentation of the food, the conversations with the staff, the beautiful menu made of washi paper - all create an impression of respect for both French and Japanese culinary traditions. The most expensive course at 27,500 yen and the juice pairing at 8,250 yen were indulgent choices that showcased the high quality of the restaurant. The elderflower, grapefruit, lime, and tonic juice was refreshing, served in an elegant Zalto glass. The amuse-bouche was a sophisticated start to the meal, with dishes like red snapper with red shiso jelly, wagyu tongue with foie gras, and eel smoked with caviar. Each dish was a harmonious blend of flavors and textures, showcasing the creativity of the chef. The grilled tuna belly with seasonal vegetables was a work of art, both visually and in taste. The artichoke from France was deep-fried and paired with charcoal-grilled shrimp, creating a dish that was both familiar and innovative. Overall, the experience was luxurious and refined, reflecting the sophistication of the Roppongi area where the restaurant is located.

Sommelier and manager Mr. Ogasawara used to be the assistant manager at Esquisse and the manager at Dominique Bouchet. Chef Suzuki trained in France and the United States, earning Michelin stars and developing many concept dishes. Based on the concept of combining Japanese spirit with Western talent, they opened Metis in February of this year. Metis means "mixed" in French when translated directly. Recently, there have been many French restaurants opening with a collaboration between chefs and sommeliers, but the partnership between these two is incredibly strong. I couldn't contain my excitement from the moment I made the reservation. We headed to the restaurant from Roppongi 1-chome Station. The entrance is very chic, with the wall and door blending seamlessly. Forget about everyday life and open the door to a world of luxury in this hidden gem in Roppongi. If he opens the door for you, your eyes will turn into hearts. The interior is slightly dim, with vintage brandy bottles shining brightly. It exudes a sense of luxury, but the enchanting flames from the wood stove lift your spirits. There are 8 seats at the counter. It was an innovative fusion experience just for the two of us, chatting with Sommelier Ogasawara and Chef Suzuki. We started with a toast of Grand Cru! The omakase course consisted of a total of 17 dishes (11 plates) for ¥27,500 (including 10% tax and service charge) and wine pairing for ¥16,500 (including 10% tax and service charge). The evening began with saury, red shiso jelly, wagyu tongue, and foie gras lucullus. The eel smoked with caviar, Italian Mantova melon gazpacho, ayu pate with watermelon jelly were all so beautiful that you couldn't help but be mesmerized. The combination of the alluring flames from the wood stove and the jewel-like brilliance and luster was stunning. Not only the appearance but also the ideas behind the dishes were fantastic. The "Secret..." was a tea bun with chestnut paste and foie gras inside, served hot. The sweet chestnut paste in the bun and the melting foie gras complemented each other perfectly. The restaurant's stamp is pressed onto the bun. The charcoal-grilled Nagasaki bluefin tuna belly with seasonal vegetables was presented beautifully, resembling a garden with the vegetables. The tuna, which is difficult to cook just right, was incredibly delicious. The French artichoke with Tōkai shrimp, Omu Dairy mascarpone, and micro coriander was a harmonious blend of flavors. The thick hairtail from Chiba's Takeoka, charcoal-grilled with sake lees, served with Zennahama clams, tea salt, and lemon was not too heavy but had a refreshing yet rich taste. The palate cleanser was a half-finished Kochi green yuzu with champagne poured over it, a slightly bitter adult version of shaved ice. I preferred it with champagne. The Sendai A5 beef crimée with French girolle grass and freshly baked onion puree had a crispy skin and juicy meat with concentrated meat umami. The homemade bread was served with tofu and yogurt sour cream. The Hokkaido Hanasakigani crab soup with Koshihikari rice from Yamanashi's "Kasugai no Miyako" was presented in a paella style instead of the expected Japanese style. The rice was cooked firm and finished with crab risotto-style soup. The dessert, a Fromage Blanc made with ethical roses from Hiratsuka Yoko Tanen, Yamanashi, was also made by Chef Suzuki. The petit fours included a Maximum egg brûlée and a pistachio roll tart. The coffee and Japanese red tea were served. The glasses were Zalto Denk'Art. The moment you touch them, the lightness, thinness, and beauty are unparalleled. The drink menu included Conversation Blanc de Blancs Brut Champagne Grand Cru 'Le Mesnil-sur-Oger', Kokuryu Kijoshu, Meursault Premier Cru 'Goutted' Or' 2019, M. Chapoutier Condrieu Invitare 2020, Château de Fieuzal Pessac-Léognan (Grand Cru Classé de Graves) 2015, Château Soutard Saint-Émilion Grand Cru (Grand Cru Classé) 2010, Mansui Junmai Daiginjo, and Boland Gewurztraminer Vendanges Tardives 2015.

I visited this restaurant again with my friends because the ambiance, food, and pairing were all fantastic last time. We had a wonderful surprise at the end, and I am grateful to my kind friends and the restaurant. The menu included dishes like Spanish mackerel, smoked eel with caviar, Wagyu beef tongue with foie gras, Italian melon gazpacho, and more. We also enjoyed a dish with foie gras and chestnut bun, grilled tuna belly with seasonal vegetables, artichoke with carabinero shrimp, and more. The meal ended with desserts like peach and rose sorbet, brulee with pistachio, and an original coffee blend.

I was captivated by the wood-fired cuisine at "Metis" in Nishi-Azabu. The scent of wood is sensually innovative. Naturally, the charcoal-grilled Sendai beef was a hit, but the Aomori silver duck was a critical hit for me. Chef Suzuki's cooking over the fire was elegant, showcasing the potential of Miyako Island red snapper aqua pazza and Mackeral poêlé. The rice dish at the end, using plenty of Hanasaki crab, was oddly enticing. The ability to enjoy flavor changes by adding soup de poisson towards the end was a plus. The wine selection mainly featured Grand Vins, and the way they incorporated Japanese sake and whiskey selection was impressive. Indulging in these after the meal was a luxury. Japan's productivity as a nation has already been surpassed by Indonesia, but in terms of food, it is undoubtedly world-class. While many company employees can only talk about what has been said, chefs who challenge new values daily will become the driving force of the Japanese economy in the future. Japan's unique food expressions and techniques are competitive content that can win globally. Apart from the memorable dishes, the overall essence of Japanese culture was carefully woven throughout. The amuse bouche of red snapper carpaccio had a seductive texture, and the Italian Mantova melon gazpacho had a refreshing intensity. The charcoal-grilled bluefin tuna for the appetizer was accompanied by the freshness of the vegetables, showing high completion. The domestic artichoke fritters with coriander and the Yamanashi Kasugai peach and ethical rose fromage blanc were also excellent. The stage has been upgraded to a level where there are no urban legends about the wood smoke causing eye irritation.

Visited again in July and tried the non-alcoholic pairing, which was well thought out with a refreshing sweetness of mocktails and a rotation of bitterness and umami of tea-based drinks, making it easy to drink without getting tired. The highlight this time was the first time I tried the "Silver Duck" female grilled over fire at this restaurant! Menu: - Gaspacho of red meat melon from Mantua, Italy - Flower crab and lotus root - Wagyu tongue and foie gras with lucrus - Beef tartare with caviar - Foie gras and chestnut steamed bun - Natural striped horse mackerel from Kagoshima with cucumber - Yellow passion fruit from Okinawa - Artichoke from Ibaraki with carabineros shrimp - Mascarpone from Ohm Dairy - Grilled swordfish from Chiba with sake lees - Mussels from France with edamame and salted lemon - Yuzu sorbet from Kochi - Female silver duck grilled over fire from Aomori with apricot and apricot paste - Homemade bread with ancient wheat - Maximum egg brulee, pistachio roll, black sugar tiramisu for dessert Non-alcoholic pairing drinks: - Elderflower, grapefruit, lime, tonic - Roasted tea with shiso, guava, mandarin, lemon, ginger - Royal beauty with jasmine, lemongrass, pear, apple, lemon - Oolong tea with Wuyi rock tea - Aged roasted green tea from Yame, Fukuoka with peach, rose, guava, grenadine, milk (for the night) Price: 38500 yen per person About the restaurant: A innovative restaurant with the theme of "Japanese spirit in French cuisine" where you can enjoy charcoal grilling in front of you. The name comes from the Greek goddess of wisdom, meaning "mixture", symbolizing the fusion and sublimation of French tradition and philosophy with the rich seasonal ingredients of Japan. The head chef, Masatsugu Suzuki, who has trained at Michelin-starred restaurants, and the manager, Atsushi Ogasawara, who has experience in various restaurants in Tokyo and France, lead the restaurant. Opened in January 2023. Order: The omakase course with 17 dishes (11 plates) costs 27500 yen, and the non-alcoholic pairing is 7500 yen. A 10% service charge is added separately. Ambiance: The restaurant has a chic atmosphere with subtle Japanese elements. The space with only 8 counter seats where you can watch the flames of the firewood is truly luxurious.

On this day, I was invited to a banquet in Roppongi and visited a newly opened restaurant. The restaurant is filled with the aroma of wood fire and has a cozy dining atmosphere with only 8 seats surrounding an open kitchen counter. The highlight is the wood fire grill in the center, which adds a calming effect as you watch the flames dance in front of you. I arrived just in time after rushing from the station. The course for the evening was priced at 25,000 yen with a wine pairing option. The theme was "Japanese soul with Western creativity" and the cuisine was labeled as "innovative French". The chef and veteran sommelier provided a seamless dining experience, with a focus on a variety of seafood dishes that were gentle on the stomach. The main meat dish, "Creme", was cooked to perfection and the duck was a personal favorite with its exquisite texture and sweet sauce. The desserts were also exceptional, all prepared right in front of us, adding to the lively atmosphere of the restaurant. It is a place where you can have a great time with close friends or partners.

Today's visit was to Metis Roppongi. Metis Roppongi is a restaurant located in Roppongi, Minato-ku, Tokyo. Metis Roppongi is themed as "Japanese spirit with Western talent" and offers an innovative fusion of French and Japanese cuisine, where you can enjoy the live feeling of charcoal grilling from the counter. The restaurant is located in a quiet alley near the Iikura intersection, with a sophisticated exterior that exudes luxury. The interior is a refined urban space, and as I sat at the counter, the course began. The dishes included Akamachi Carpaccio with passion fruit, Wagyu tongue and foie gras, Italian Mantova melon gazpacho, Ayu paté with watermelon jelly, foie gras and chestnut steamed buns, Nagasaki bluefin tuna with anchovy sauce and seasonal vegetables, Ibaraki artichoke and grilled shrimp with mascarpone and micro coriander, rice koji bread, Chiba swordfish with sake lees and clams, Macu butter sauce with sea urchin juice, Aqua Pazza with delicate fish, Sendai beef BMS12 grill with apricot, Aomori silver duck with caramelized giroles and bamboo shoots, premium Hitomebore rice with Hanasaki crab, fish soup and bouillabaisse, Kochi green yuzu with Yamanashi peaches, Kasuga peach with ethical rose and fromage blanc, Maximum egg brulee, and Pistachio roll. Overall, the dishes were delicious and the experience in the exquisite space was enjoyable. The course cost 25,000 yen and is recommended for those who appreciate a luxurious dining experience. Thank you for the meal.

Metis Roppongi (Roppongi) Blog: The beginning of a feast (Akamachi Carpaccio, Wagyu Tongue Foie Gras Crust, Italian Mantova Melon Gazpacho, Ayu Pate Suica Jelly) / Secret...Foie Gras Tea Bun Chestnut / Nagasaki Prefecture Bluefin Tuna Chutoro Charcoal Grilled Seasonal Vegetables / Artichoke from Ibaraki Prefecture Shrimp Ome Mascarpone from Ohm Dairy Micro Coriander / Homemade Rice Koji Bread / Charcoal Grilled Swordfish from Chiba Prefecture Sake Kasu Zennahamaguri Edamame Salt Lemon / Macb Butter Sauce Seacass Juice / Akamachi Aqua Pazza / Aomori Prefecture 'Silver Duck' Female Charcoal Grilled Apricot / Sendai Beef BMS12 'Creme' French Giroles Charcoal Grilled / 'Gokukonjo' Hitomebore Hokkaido Hana Saki Crab Soup de Poisson / Kochi Prefecture Aoyuzu Shaved Ice Champagne Pour / Yamanashi Prefecture 'Kasugai Peach' Hiratsuka Yokota Garden 'Ethical Rose' Fromage Blanc / Maximum Egg Brulee Pistachio Roll / Herbal Tea

Located about a 7-minute walk from Roppongi-itchome Station, this newly opened restaurant offers a delightful experience of wood-fired French cuisine. Opened in January 2023, Métis is a sensational new spot that has been receiving rave reviews! The concept of "Japanese spirit meets Western talent" is embodied in this unique wood-fired French cuisine, with a premium counter seating for 8 people overlooking the open kitchen. The chef, Masatsugu Suzuki, honed his skills at a Michelin-starred restaurant in Paris, while the manager, Atsushi Ogasawara, is a sommelier with a degree from the prestigious Bordeaux University in France. The combination of these two talents is truly exceptional! The tasting menu starts with four delicate and visually stunning amuse-bouches. The highlight of the menu is the "Secret" chestnut and foie gras steamed bun, which offers a delightful contrast of flavors. The wood-fired dishes are a true standout, with the use of premium ingredients like Nagasaki bluefin tuna and seasonal vegetables. The grilled belt fish, cooked over charcoal, is paired perfectly with Setouchi salted lemon, offering a harmonious blend of flavors. The main course features the rare "Crimi" cut of Sendai beef, cooked to perfection and served with a selection of accompaniments. The meal concludes with a luxurious soup de poisson made with Hokkaido snow crab, providing a satisfying end to the dining experience. The dessert, featuring seasonal peaches, is a delightful treat to finish off the meal. Overall, Métis offers a top-notch dining experience with impeccable food and drink pairings in a stylish setting. It is sure to be recognized with awards and become a must-visit destination. Make sure to secure a reservation before it becomes too difficult to get a table! Highly recommended for a memorable dining experience.

Metis is a cutting-edge French restaurant that combines charcoal grilling and French cuisine. Located in the middle of Azabu-Juban and Roppongi, the restaurant is situated on the first floor of a building behind where a Ferrari is parked. The interior features an L-shaped counter with eight seats where you can enjoy the live atmosphere of charcoal grilling. The set course menu includes dishes paired with wines, such as amuse-bouche, grilled maguro tuna, Saga beef, and more. The chef, Suzuki, is a pioneer of the charcoal grilling trend in Japan and has been leading the way for the past five years. The fusion of charcoal grilling and French cuisine is unique, with the charcoal aroma complementing the flavors of the dishes without overpowering them. The selection of wines and sake to accompany the dishes is impeccable, curated by the sommelier, Ogasawara. Overall, Metis offers a one-of-a-kind dining experience that combines the best of charcoal grilling and French cuisine.

Metis Roppongi Tokyo Minato-ku Roppongi 5-18-22 FORCE Building 1F Metis Roppongi is located about 8 minutes away from Roppongi and Azabu-Juban stations. I visited with a friend on a weekday night after making a reservation. The interior of the restaurant is a chic and sophisticated space with a black and Japanese theme. There is a wood-burning stove inside the counter, and the flames immediately catch your eye with their powerful presence. This innovative fusion restaurant offers a unique dining experience with a theme of "Wa-Yo Sai," combining French and Japanese cuisine with wood-fired dishes cooked right in front of you. The refined and artistic dishes created by Chef Suzuki showcase his sense of style. The wine pairings selected by Ogasawara, who was a sommelier at a famous restaurant in Tokyo, are exceptional. Metis, named after the Greek goddess of wisdom, offers a luxurious dining experience in the bustling city of Tokyo, where various cultures and people come together. It is the perfect place for a special dinner with loved ones, celebrations, or a romantic date.