I revisited Rafinage in Ginza for a private birthday party for a friend who I always rely on. The restaurant has earned 1 Michelin star in Tokyo 2023 and is in the top 1000 on Tabelog. It is located at 5-9-16 GINZA-A-5 2F, Chuo-ku, Tokyo. Chef Yasuyuki Takara worked at Hotel Metropolitan before going to France in 1989. After training in various regions in France, he returned to Japan and worked as a sous chef at Le Maestro Paul Bocuse Tokyo in Akasaka, and as a head chef at Nanbutei in Hibiya. In 2002, he became the head chef at Brasserie Lecan, and after working as the executive chef at Ginza Lecan, he opened his own restaurant, Restaurant Rafinage, in Ginza in October 2018. On this day, all the drinks were magnums, and the lineup was excellent, showing the chef's skill in pairing them with the dishes. I enjoyed: - White asparagus from Kagawa Prefecture - Slightly warm Hokkaido salmon and green pea coulis - Composition of conger eel and wild rice from Haneda - Roasted Iwate pork loin with new onion lyonnaise sauce - Dobe of completely pastured beef fillet - Houjicha blancmange with salted ice cream - Petit fours and coffee The champagne and wine lineup included: - Champagne Taittinger 2006 - Champagne Bollinger 2016 PN VZ16 MAG - Goliardo A Teixaira 2017 Rias Baixas MAG Albarino - White Peas SALERES 2015 Alfredo Arribas MAG Grenache White - Gantos del Diablo Himeanes Randi 2017 MAG Grenache - Domaine Henri Minot Charmes Chambertin 2005 Pinot Noir - Chateau Mouton Rothschild 2006 Pauillac Bordeaux The dishes made with Iwate pork loin and completely pastured beef fillet from Sakae-ya, a butcher shop in Shiga, were incredibly delicious and I was blown away. When top-notch ingredients are paired with top-notch skills, it's truly amazing. I look forward to enjoying more delicious food in the future! Thank you for reading until the end! If you could like, follow, or save the restaurant, it would be a great motivation for me. Thank you!

Accompanied by a friend's request, I visited a high-class French restaurant for the first time. I opted for the chef's choice course, using seasonal ingredients, with a counter where you can converse with the chef, reminiscent of a high-end Japanese restaurant style but with authentic French cuisine. The restaurant is run by a chef who has worked at Ginza Lecan for a long time, and it exceeded my expectations in a good way, making it a must-visit again. The total bill for the night, including the chef's choice course at 20,000 yen per person, a pair of wines for 9,000 yen, my beer, sparkling water, a glass of red wine, and a 10% service charge, came to a total of 59,290 yen. The chef mentioned that they change the menu daily based on the day's ingredients, showcasing the flexibility that comes with being an owner-chef's restaurant, which may not be possible in a large-scale establishment. The dishes, made with a variety of ingredients, cooking methods, and seasonings, highlighted the strengths of French cuisine to the fullest, providing a blissful dining experience. Some of the standout dishes included a chilled corn soup with sea urchin, king crab with bell pepper mousse and tomato droplets, grilled ayu fish with risotto, quail and summer cep mushroom marmite, braised flounder with Champagne sauce, roasted summer deer from Hokkaido with foie gras sauce, and passion fruit and salt ice cream composition with a Shizuoka melon cocktail and honey ice cream for dessert. The service and atmosphere were impeccable, with the restaurant conveniently located near Ginza station, making it a delightful dining experience overall.

Chef Yasuyuki Takara, who served as the head chef of the renowned French restaurant "Ginza Rekan," opened his own restaurant called "Restaurant L'affinage" in a building next to Ginza SIX in 2018. The lunch course includes a finger amuse-bouche, foie gras pate, chilled gazpacho, confit salad with crispy ayu, almond-crusted scallops, pan-seared Suzuki fish with orange caramel sauce, lemongrass-scented roasted lamb loin, and white peach and mint ice cream dessert. The dishes are light yet flavorful, with a perfect balance of richness and freshness. The restaurant staff, including young chefs, work seamlessly together to create an exceptional dining experience. This restaurant is a must-visit for those looking to enjoy high-quality French cuisine in Japan.

Located near Ginza SIX, "Restaurant L'Affinage" has been selected as one of the Top 100 restaurants on Tabelog for 2023. During my visit in August 2023, the Tabelog rating exceeded 3.9, making it a strong contender for the Tabelog award. I was honored to be invited to dine at this prestigious establishment. The restaurant is situated in a building that also houses KENZO ESTATO on the first and basement floors. I have visited this building a few times before. Upon entering, the staff greeted me and escorted me to the counter seating area. The counter has 6 seats, while there are also 3 tables and private dining rooms available. The kitchen is right in front of the counter, allowing guests to enjoy the live cooking experience. The chef was attentive to the air conditioning and moved me to a seat where the airflow was less direct. This thoughtful gesture warmed my heart. For lunch, the price was set at ¥9,900, with a pairing option available for ¥6,000, making it a reasonable choice for a French restaurant in Ginza. The amuse-bouche included a foie gras terrine and tomato gazpacho, which was a delightful surprise. The crispy confit of ayu salad with watermelon and hikuri, and the almond-crusted scallops were both exquisite dishes. The pan-seared sea bream with caramel orange sauce and the roasted loin of lamb with lemongrass were cooked to perfection. The meal ended with a peach soup with mint and honey ice cream, a refreshing and seasonal dessert. Overall, the dishes were meticulously prepared and served fresh, showcasing a harmonious blend of flavors and textures. The experience left me curious about what dinner at L'Affinage would entail. Thank you for reading until the end.

I had a wonderful dining experience with a great food and wine pairing. The ambiance of the restaurant, the chef's explanations, and the timing of the service were all very educational. It was a fantastic experience to finally visit Palais Z, a place I had been admiring for a long time. I definitely want to visit this restaurant again!

I used it on August 5th. It was a return gift for hometown tax payment, with a main course of Hokkaido Shiranuka Town Wagyu fillet meat, a total of 6 items + 2 appetizers. The taste was so luxurious that I wondered if it was okay to indulge like this. The wine pairings were perfect, and it was a wonderful holiday.

I visited this restaurant for lunch. The interior is tastefully designed with a limited number of seats, making it feel cozy and well-managed. I sat at the counter today, so I couldn't see my food being prepared, but it was nice to watch Chef Takara cooking right in front of me. The kitchen was very clean and compact, with all the necessary cooking equipment neatly arranged. The sommelier was also very polite and professional, living up to the Michelin 1-star standard of the restaurant. The lunch course was priced at 9900 yen, with options for wine pairing and tea pairing at an additional 6600 yen for 4 glasses each. The wine selection was carefully curated to complement each dish, and I appreciated the unique choices made by the sommelier. The food was exquisite, with visually appealing dishes and delicious sauces. The orange-infused sauce on the poached dish and the red wine sauce on the sirloin were particularly memorable. The overall experience was fantastic, and I was even escorted out by the chef and sommelier, making it a truly fulfilling lunch.

7/19 Ginza "L'affinage" (1 Michelin star) Tonight's unbelievable guest is... Shihoko Okouchi, who has been active in the entertainment industry and as a model. It has been about a year since her last visit to L'affinage, and it was an exciting start to the evening. The amuse-bouche consisted of two dishes. One was some kind of corned beef with corn soup and a hint of sea urchin. It was not listed on the menu, and even after hearing the waiter's explanation, it was hard to grasp. I just wanted to gaze at Shihoko's beautiful face, but I had to talk about something, take photos of the food, and it was getting overwhelming. The side view of her face made my heart race, like my first date in high school. I can't focus on writing a food review today. The next dish was a revelation - langoustine ravioli with red pepper mousse and tomato droplets. The langoustine's flavor, the sweetness of the red pepper and tomato, and the changing temperatures created a delightful experience. It felt like being in "Alice in Wonderland." I surrendered to the chef's delicate flavors. The dish that followed was zucchini flower stuffed with white shrimp mousse. The zucchini flower is not widely known in Japan, but it is a common ingredient in French cuisine. Today, it was filled with white shrimp mousse from Toyama. The dish was delicate, and the sauce made with vegetable broth and white wine complemented the flavors perfectly. The next course was green asparagus and Ezo abalone with black truffle coulis - a dish that showcased the chef's unique style. The coulis was made by straining vegetables and fruits to create a thick sauce. The combination of flavors and textures was harmonious. The dish was paired with a red wine from Cotes du Rhone. The main course featured braised Suziara fish from Nagasaki with an orange-scented caramel sauce. The Suziara fish had a deep umami flavor, which paired well with the caramel sauce. The dish was cooked using a difficult technique called "braising." The caramel sauce had a citrusy tang, balancing the dish perfectly. The final dish was roasted summer deer from Betsukai-cho, Hokkaido, with Poivrade sauce. The chef's expertise in cooking over fire was evident in the different preparation of male and female deer. The female deer's roast had a pure umami flavor, enhanced by the Poivrade sauce. The dish reminded me of a fine sake, with its pure flavors and perfect balance. The sauce embraced the deer meat, creating a harmonious blend of flavors.

I update my Insta every day. https://instagram.com/ginzagourmet7.4, a night to be grateful for furusato nozei (hometown tax payment). This year, I had a dinner at Rafinage, where furusato nozei covered the cost. The restaurant is well-known for its Michelin stars and has a counter where you can dine comfortably even if you're alone. The menu featured ingredients from Betsukai-cho, a town facing the Sea of Okhotsk in eastern Hokkaido. The meal started with a sharp AYALA and a refreshing cheese and citrus amuse-bouche. The first pairing showcased the restaurant's expertise. The following course was a creamy cold soup with shaved foie gras, demonstrating classic cooking techniques and attention to detail. The main dishes, such as snow crab with fennel sauce and Ezo abalone with green asparagus, were paired with fresh and powerful white wines selected by the sommelier. The fish main course, served with an orange sauce, was enjoyed with a silky and elegant Syrah, alternating with the white wine. The venison from the Daisetsuzan Mountains, with its clean flavor and crispy texture, was a highlight. The dessert trio - Avant-dessert, Grand dessert, and Petit four - along with mint tea, provided a sweet ending to the meal. The mango and honey ice cream were particularly delicious. The wine prices were reasonable, and I left the restaurant feeling satisfied. It was a wonderful dining experience with delicious food and excellent service. I started using ChatGPT for practical purposes at work, starting with creating additional ad copies to refresh underperforming ads. By providing ChatGPT with product/service overviews, digging deeper into key points, and setting constraints for copywriting, we were able to generate 15 copies in just 10 minutes. By entrusting AI with the creative process and focusing on providing precise constraints, we were able to efficiently move forward. Let's all take a step forward together (even the free version of ChatGPT can handle today's task 100%)! Where will you go tomorrow?

After the challenges of the pandemic, the number of customers has recovered. It has become difficult to make reservations. I made a reservation a few months ago and finally visited. It's a miracle to be able to enjoy Chef Takayoshi's full course meal for less than 10,000 yen in this day and age. This is a restaurant I want to visit every season.

Located on the second floor of a building near Ginza SIX, this French restaurant is run by the former head chef of Ginza's "Lecan." The interior is chic and sophisticated, with counter seats, table seating, and private rooms. I tried the 9000 yen course menu, which included: Amuse-bouche - pate with bread. Scrambled eggs topped with sea urchin in a shellfish sauce. Scallop tartare with paprika mousse and tomato droplets. Zucchini flower wrapped in white shrimp mousse, served with white wine sauce. Matoudai fish fillet wrapped in kataifi, with a creamy sauce. Hokkaido Wagyu beef cheek roast with cinnamon aroma. Dessert consisted of blancmange, melon, and vanilla ice cream composition. Petit fours included pistachio macaron, honey madeleine, and berry jelly. Each dish was meticulously prepared with attention to detail, and the flavors were well-balanced. The service was attentive and the overall dining experience was pleasant. Considering the quality of food and service, the price point in Ginza is reasonable.

I visited Palais de Z for the first time after watching Chef Takara on Remote Chef and wanting to try his food. When I visited, I learned that the staff from the show had all changed except for one sommelier. The course menu included fish (Golden Threadfin Bream) and beef (Grass-fed Beef Rump) for 9,000 yen. The bread was made by a shop in Nihonbashi where a former colleague had opened their own shop, which turned out to be the same shop as Omajyu. The rye bread had a more distinctive flavor compared to Rafinage. The onion cold soup and pate de campagne that I had recently at NOURA tasted significantly different when made by different chefs. The standout dish for me was the "Zucchini Flower with White Prawn Mousse." The cheese and fig were also delicious. It was my first time trying grass-fed beef, but it wasn't to my liking. The wines I had were CH.GISCOURS Margaux 2011 and Sancerre Grand'Chaille Domaine Thomas 2021, served in Kimura Glass Tsuru and Piccolo series. It was my first time drinking Bordeaux wine from a Tsuru glass, and I felt it took a while to open up. I learned that the shape of the glass can determine whether decanting is necessary. The coffee cup was the same as the one at Le Musee. The total cost for the meal for two, with one red wine, one white wine, one sparkling water, and one mineral water, was 62,000 yen, which was surprisingly high. I would rate the overall experience a 3.5 out of 5 in terms of wanting to visit again, based on a standard rating of 3.0, and have provided objective observations.

"Ginza Rekan" head chef Takara, who has opened his own restaurant, meaning "mature" in the name of the restaurant, showcases the culmination of Chef Takara's various experiences. Michelin 2023 1 star rating. - Cream cheese and grapefruit - New onion potage, sea urchin - Snow crab ephyrosh and avocado cream - Iwate prefecture eel and wild rice composition - Asparagus and Ezo abalone compote, summer truffle harmony - Vermouth-scented kihata present, Albert sauce - Roasted baby pigeon from the land, Calvados aroma - Hojicha blancmange and salt ice cream - Mango pudding cocktail and honey ice cream - Tea confectionery - Cream cheese and grapefruit: The acidity of grapefruit and the rich aroma of olive oil complement the creamy cheese, enhancing the sweetness. The herbs sprinkled on top add a pleasant touch of freshness. - New onion potage, sea urchin: The refined sweetness of sea urchin and onion harmonize beautifully, creating a simple yet delicious dish that reflects the chef's true essence. - Snow crab ephyrosh and avocado cream: The full-bodied sweetness of snow crab, the saltiness of caviar, and the smoothness of avocado's acidity and sweetness blend in perfect balance, mingling on the palate. The saltiness of caviar adds depth to the flavors of snow crab and avocado. - Iwate prefecture eel and wild rice composition: The eel spreads a rich flavor, blending with the ancient taste of wild rice and the sauce. A dish with an Oriental atmosphere, with just the right amount of spice adding depth to the flavors. - Asparagus and Ezo abalone compote, summer truffle harmony: The moist abalone coated in liver sauce reveals its sensuous texture, exuding a rich umami flavor with the fragrant aroma of summer truffle. The deep flavor reminiscent of asparagus adds a sensual touch to the abalone. - Vermouth-scented kihata present, Albert sauce: The kihata is plump and firm, revealing a beautiful white flesh along the fibers when bitten into. The vermouth-scented sauce enhances the overflowing allure, spreading a gentle sweetness and leaving a lingering, full-bodied finish. - Roasted baby pigeon from the land, Calvados aroma: The delicately cooked pigeon gives the illusion of eating raw meat, with a moist texture and a firm bite releasing a rich, liver-like flavor with each bite. The sauce, finished with a refreshing touch, elegantly refines the rustic baby pigeon. - Hojicha blancmange and salt ice cream: The strong aroma and flavor of olive oil elevate the hojicha-scented blancmange, while the creamy salt ice cream adds a perfect amount of sweetness. - Mango pudding cocktail and honey ice cream: The bright sweetness of mango combined with honey creates a tropical flavor that uplifts the mood. - Tea confectionery: A course that can only be described as exceptional. Each dish is refined and exudes a sense of elegance that reflects the chef's journey. A wonderful restaurant that can be recommended to everyone as a textbook example of French cuisine.

Second visit. This time I visited for dinner. The food did not disappoint at all and was very delicious. The sauce in particular had an indescribable deliciousness. Unfortunately, I couldn't drink alcohol this time, but I was pleasantly surprised to find out they offer tea pairings, which allowed me to truly enjoy my meal with the drinks. It was a pairing that was not inferior to wine.

"Restaurant Rafinage" A restaurant where the head chef, who used to be the head chef of the representative grand maison "Rekan" in Tokyo, opened his own restaurant in 2018. The interior is a sophisticated and calm adult space. I had the lunch course, which included: - Amuse-bouche of green pea and white shrimp soup - Amuse-bouche of onion and firefly squid cold soup - Bread with Échiré butter - White asparagus and scallop sauté with Béarnaise sauce - Grilled Misaki-caught whole Japanese amberjack with ratatouille salad - Suzuki braised in white wine with Dugléré sauce - Roasted Kyoto duck meat with Calvados fragrance - Strawberry variety - Petit fours, coffee Each dish skillfully brings out the flavor of domestic ingredients, and the sauces are incredibly delicious. The flavors from the amuse-bouche onwards are surprising. Having such high-quality French cuisine at this price in Ginza is great value for money. I was able to enjoy classic and delicious French cuisine. - Restaurant name: Restaurant Rafinage - Google Maps: Restaurant Rafinage 03-6274-6541 - Nearest station: 5 minutes on foot from Ginza Station, 212m from Ginza Station - Business hours: [Tue-Sun] 12:00-13:30 (L.O) 15:30 (close) 18:00-20:00 (L.O) 22:00 (close) Open on Sundays - Closed: Mondays, 3rd Tuesday of the month - Reservation: Reservations accepted. For cancellations made two days before, 25% of the meal price will be charged. For cancellations made the day before, 50% of the meal price will be charged. For cancellations made on the day, 100% of the meal price will be charged. - Number of seats: 20 seats (8 counter seats, 12 table seats) - Budget: Dinner 30000-39999 Lunch 10000-14999 - Other information: Private rooms available for 2, 4, and 8 people (it is also possible to turn a table for 8 people into a private room, and private dining for 12 people is also possible), private dining available, all seats non-smoking, no parking available. #Rafinage #GinzaGourmet #GinzaLunch #FrenchCuisine #GinzaFrench #TokyoFrench #DeliciousFrench #ConnectWithGourmetLovers #GourmetInstagram #Gurunavi #ConnectWithGourmetLovers #FoodPornGram #FoodTerrorGram #EatingStar #EatingStarGram #FoodieTravel #DeliciousIsHappiness #GourmetFriendsWanted #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation"

The beginning of the amuse-bouche was a pleasant start with pickles and the tang of vinegar, along with a slight bitterness that slowly whetted the appetite. The hot toast with plenty of butter had a rich buttery aroma that was tantalizing. The cooked white asparagus seemed to have captured all the moisture, fragrance, and flavor of the ingredient at that moment. I could feel that the ingredients were being handled with care. Although it was lunch, there were two types of fish dishes - sea bream and red snapper - both allowing the natural flavors of the fish to shine. The duck breast was unexpectedly tender and had a sweet, melty fat. The light sauce added a nice touch. "La Raffinerie" is rooted in traditional French cuisine, but it shines with quality and precision. All of this filled the diner's heart with satisfaction.

The atmosphere of the restaurant and the chef's attention to detail are excellent. The spacious counter faces a beautifully maintained kitchen, which is very pleasant. The wine pairing selection is not overpowering, allowing for a wonderful harmony with the delicious dishes. It was a delightful experience from start to finish.

I also visited this restaurant using the hometown tax payment system. I had been wanting to go there for a while, so I was a little nervous when I went, but the atmosphere was elegant and not too formal. We were seated in the back where we could see the chef in the kitchen, which was open and exciting. The food was all delicious without any complaints. The white asparagus and scallops were amazing. The dessert with strawberries was also delicious! It was very disappointing that I had to leave early due to a sudden errand on the day. Next time, I would like to try wine pairing as well.

Delicious. It was really delicious. Every day, carefully selecting ingredients and serving dishes, the menu is unpredictable. I could understand the chef's feelings through the food. The cooking was truly perfect...the deliciousness made me sigh. It's been a long time since I've tasted such delicious fish and meat (usually the appetizers are the highlight). The crispy asparagus with plenty of shrimp and the double asparagus mousse were cold and refreshing, with a juicy texture! The plump cherry snapper with vermouth sauce was so delicious. The strong sauce didn't overpower the snapper. The sauce was so delicious, it made me cry with laughter. The fragrant Kyoto duck meat was not only aromatic but also finely textured, a truly elegant duck with no strong odor at all. The chef, who is too cool, entertained us with fun stories while scooping up the strawberry sorbet from the chilled creamer. Always attentive and considerate. Enjoying the strawberry cocktail and mini desserts while chatting made for a very enjoyable time. The satisfaction level is amazing, I'm captivated! French cuisine is really delicious!!...that was the experience. Thank you for a wonderful time!

I visited the restaurant "Raffinage" with a rating of 3.86 on Tabelog's Top 1000 list in 2023. It is located in Ginza on the second floor of a beautiful mixed-use building. The interior is stylish with a white color scheme, and it offers both counter and table seating. The chef, Yasuyuki Takara, trained in the Savoie region of Paris and has experience as the head chef at the renowned restaurant "Ginza Lecan." I had a course meal for lunch, which included amuse-bouche, appetizers, fish and meat dishes, dessert, and petit fours. The traditional French cuisine with rich flavors and use of ingredients like butter and cream was truly delightful. It was a great dining experience that made me feel like I had gained something valuable. I highly recommend this restaurant.

I discovered a new French restaurant at a friend's birthday party! It's located next to Ginza Six, near Café Tricolore. It was a lovely surprise, starting with an amuse-bouche, followed by appetizers, fish, meat, and dessert, each dish prepared with great care. The sauces were particularly delicious! I never knew French cuisine could be so exciting! The chef, Takayoshi, was very friendly and attentive to the customers, even seeing them off personally. Many people become regular customers because of his personality. We had been favoring Japanese cuisine lately, but after this experience, we decided to include a Western restaurant in our dining rotation at least once a year. Thank you for the wonderful meal!