The restaurant uses fresh and delicious Japanese ingredients and enhances them with French techniques, making the dishes even more enjoyable. The explanations for the dishes and pairings are thorough, and the menu clearly details the cooking methods, which is fantastic. It's a newly opened place that isn't widely known yet, but once people discover it, I believe reservations will fill up quickly. I think it would be perfect for special event dinners, like Christmas or birthdays, so if you're still deciding on a restaurant, I highly recommend it.

Four women went to a fancy restaurant for a celebration, and we arrived easily near the Gaienmae Station. As we entered the venue, the beautiful night view and great atmosphere made it the perfect place! The Japanese-French fusion dishes were incredibly delicious, and the pairing with the food was wonderful! I had non-alcoholic drinks, but the non-alcoholic gin they offered was so tasty that I fell in love with it. The four of us enjoyed our time together, savoring the delicious food in a cozy setting, and we ended up staying longer than planned. I definitely want to come back for a special occasion in the future!

I visited VANKA in Gaienmae. I had the omakase course with a total of 11 dishes. After enjoying all 11 dishes, I was quite full. Each dish was meticulously prepared, and I enjoyed every single one! Thank you for the meal. All the courses were delicious and it was hard to pick a favorite, but personally, I really loved the Hyogo Seikogani risotto. It was amazing! The atmosphere in the restaurant is quiet, making it a great place for a date.

Just a 3-minute walk from Exit 3 of Gaienmae Station, I revisited this restaurant last month, moved by the deliciousness of the dishes. ■ What I had: An omakase dinner course: - Tomato tart - Consommé jelly of Hokkaido Kushiro's hairy crab with cauliflower mousse - Salad with ankimo (monkfish liver) and turnip - Beef tartare on butter toast with oysters - Chawanmushi (steamed egg custard) with Hokkaido pumpkin and Parmigiano cheese - Lobster with Américain sauce - Sautéed Sawara (Spanish mackerel) and cod milt with Matsutake mushroom pool blanc sauce - Risotto with Akizuki pear finished with katsuobushi dashi - Lightly cooked Hokkaido autumn salmon with smoked new salmon roe - Palette cleanser: yuzu lemonade - Charcoal-grilled A5 Saga beef from the coupling and cheeks in miso stew - Chestnut pudding with autumn fruits and cognac cream - Tea and baked sweets (madeleine) Once again, I found myself smiling at the deliciousness of every dish. The highlights for me were the hairy crab jelly, the sautéed sawara with milt, the risotto, and the cheeks of beef in miso stew – they were exceptionally delicious. I could really taste the wonderful flavors of seasonal ingredients like crab, pumpkin, and autumn salmon. I had another joyous dining experience and look forward to visiting again soon! Thank you for the wonderful meal!

A newly opened restaurant offering a fusion of Japanese and French cuisine. The clean and modern interior design adds a stylish touch, creating a special atmosphere. The carefully curated course meal features a variety of flavors throughout, making it enjoyable alongside the ambiance. I had the option to choose whether to pair the dishes with wine, and I opted for the pairing this time. The explanations about the wines were thorough, and I was very satisfied.

I had a very delicious meal and a wonderful time. Personally, I liked the Western-style chawanmushi (savory egg custard) the most. However, the portion might be a bit large for women, but it's so delicious that you can enjoy it while adjusting the amount you eat. If you're going with a partner or someone special, it's recommended to inform the restaurant in advance!

Evaluation Ranking: 5 points: God-level (only one in each genre) 4.5 points: Addiction level (unforgettable) 4 points: Treasure level (want to book myself and take someone) 3.5 points: Regular level (want to come again! Want to try different menu items) 3 points: Friend level (would want to eat if not waiting nearby) 2.5 points: Probably won't go again. A bit of regret level.

I really wanted to visit this place, so I went for my first time alone. Reservations were made through TableCheck, and it was convenient since I could also pay there. As soon as the elevator opened, I was in the restaurant. The main seating is at the counter, but there were also four-person tables available. I had ordered the wine-pairing omakase course (meal 16,500 yen, pairing 8,800 yen). They first showed me the ingredients and wines, which heightened my excitement. The menu featured seasonal ingredients from late summer and early autumn. The dishes included: - A tomato observation of Kumamoto red eggplant - A self-made brioche toast with Wagyu tartare - Katsuo carpaccio from Kesennuma paired with grilled Matsutake mushrooms - Ise lobster chawanmushi and fresh fish bouillabaisse - Specially cultivated rice, Hikogin's Mikazuki, with autumn salmon, mushrooms, and new salmon roe - A palate cleanser of rose and white peach soup - Charcoal-grilled A5 Saga beef - Compote of Yamanashi Fuji grapes and Shine Muscat with almond blanc-manger - Tea and baked sweets Each dish was very delicious, showcasing the natural flavors of the ingredients! The first dish, the tomato (蕃茄), shares its name with the restaurant and is an old name for the tomato. The dashi and tomato soup had a rich dashi flavor. The next dish, the red eggplant and memories of summer sea, featured red eggplant mousse topped with a rich seafood jelly, sea urchin, and crab. The combination of the eggplant's umami and the seafood was incredibly delicious. The Ise lobster chawanmushi and sweet tilefish bouillabaisse also included clams. The lobster had a rich flavor, and the crispy skin of the sweet tilefish was delightful; this was also very delicious. The risotto with autumn salmon, mushrooms, and new salmon roe could be adjusted in portion size and I had the regular size, which came with a lot of new salmon roe on the side. The main meat course could also be adjusted, but I asked for the regular amount and received quite a lot, which filled me up. It was tender and delicious. Desserts were plentiful with two selections. For the final drink, I got to choose from eight aromas. The alcoholic pairings were delightful and complemented the dishes well. Although they offered to refill my drink, I decided not to this time as there had already been a generous amount. The menu changes approximately every two weeks, reflecting Japan's 24 solar terms. The concept of blending Japanese and French cuisine is evident in the dishes, tableware, and decor throughout the restaurant. I definitely want to visit again!

I heard rumors about a French restaurant that incorporates elements of Japanese kaiseki cuisine, which opened just a three-minute walk from Tokyo Metro Gaienmae Station. I decided to check it out. Here’s what I had: **Dinner Omakase Course** - Tomato Observation - Kumamoto Red Eggplant: A Taste of Summer - Homemade Brioche Toast with Wagyu Tartare - Lobster Chawanmushi (steamed egg custard) and Fresh Fish Bouillabaisse - Special Cultivated Rice: Hida GIn no Mikazuki (Risotto) - Eel from Mikawa and Autumn Mushrooms - Aoyama Flatfish Baked in a Puff Pastry - Palate Cleanser: Rose and White Peach Soup - Charcoal Grilled A5 Saga Beef Ichibo and Seasonal Vegetables - Compote of Yamanashi Fuji Muscat and Shine Muscat with Almond Blancmange - Tea and Special Egg Baked Sweets Every dish was delicate and elegant in flavor, and the essence of each ingredient was beautifully extracted, making it all incredibly delicious. My favorites were the Lobster Chawanmushi, Eel Risotto, and Ichibo Charcoal Grill, each of which left me with an unprecedented level of delight. I will definitely visit again! Thank you for the meal!

This is a new high-end restaurant that opened in April this year in Tokyo's Gaienmae, showcasing innovative cuisine that blends French techniques with traditional Japanese kaiseki elements, all while featuring luxurious seasonal ingredients. Chef Atsuki Katayama, who honed his skills at the three-Michelin-starred restaurant Jean Georges Tokyo, is at the helm. The restaurant offers a single course consisting of ten dishes, perfectly paired with six different alcoholic beverages ranging from champagne to after-dinner drinks. One standout dish is the steamed lobster chawanmushi, topped with a rich fish bouillabaisse, showcasing a unique and concentrated flavor profile. Another highlight is a bowl of eel from Mikawa, presented as a risotto with specially cultivated rice and autumn mushrooms, infused with the aroma of porcini. The flounder baked in a pastry is served with a delicate Japanese-style sauce made from wheat flour kneaded with mirin, along with roasted sake, pickled plums, and a reduction of sake and bonito flakes, finished with abalone liver—a truly exquisite pairing. The A5 Saga beef, paired with a luxurious wine, offers a decadent blend of Japanese and French flavors. The modern counter space features elements of traditional Japanese decor, such as noren curtains and bonsai trees, where the dining experience beautifully intertwines elements of kaiseki and fine dining. The restaurant's name, "Banka," is an ancient term for tomato, symbolizing the merging of Japanese culinary arts and culture with a unique Western aesthetic, providing a truly remarkable dining experience.

The observation of seasonal ingredients like tomatoes, sweet corn, and summer sea rock oysters, accompanied by butter and Wagyu beef, was exceptional. The steamed egg custard with sakura shrimp and the red snapper bouillabaisse were highlights. The restaurant's smoked burrata cheese and golden pineapple granita were also delightful. The charcoal-grilled Saga beef rump paired with red wine sauce and the special cultivated rice from Hida called "Ginnomikazuki," along with eel from Mikawa, truly impressed me. I was particularly moved by the Yamanashi peaches and almond desserts, as well as the carefully crafted tea and egg-based baked goods. Every dish exceeded my expectations in terms of flavor. After learning about the chef's impressive background, I completely understood the quality of the food. I also discovered that they change the menu every two weeks, which is exciting!

**Points of Interest** ✔️ A trendy new restaurant opened in Kitahiroo, Aoyama in July 2024, championing the fusion of Japanese spirit and Western techniques! ✔️ Focused on domestic ingredients, guests can enjoy genre-less dishes that fuse French cooking methods with traditional fermented seasonings! ✔️ The beautiful presentation of French cuisine paired with traditional Japanese tableware creates stunning dishes that are sure to impress the ladies! ✔️ The stylish space primarily features counter seating where Japanese and Western styles beautifully merge! A must-visit restaurant! **Repeat Rate** ★★★★★ **Usage Scenarios** Perfect for dates or special girls' gatherings. **Reservations** Via TableCheck or phone. ****** **What We Tried** The seasonal monthly omakase course featuring 10 dishes with alcohol pairing for ¥19,800. - **Tomato Observations**: 1. The amuse-bouche includes two dishes inspired by the old name for tomatoes. The first is a cold tomato consommé made with plenty of dashi. The rich stock really shines through! The second is a delightful tart shell filled with homemade sun-dried tomatoes, burrata cheese, French prosciutto, and topped with tomato powder. It’s compact but packed with flavor! 2. The second dish is an extravagant delight served in a cocktail glass. A mousse made without water from Golden Rush corn topped with shrimp, soft-shelled crab consommé jelly, and purple sea urchin. The moment it hits your mouth, the aroma of soft-shelled crab bursts forth! The mousse’s sweetness is enhanced by fragrant purple shiso. Absolutely delicious! 3. The third dish features a fascinating combination of white peach and eel for the first time! Accompanied by a passion fruit sauce and swirls of white wine foam, it brought to mind the perfect pairing of melon and prosciutto—a refreshing summer delight. 4. I was particularly excited about the bread! It came with whipped butter and generous shavings of fresh black truffle. The buttery flavor dissolved in my mouth, releasing the wonderful aroma of truffles! Pure joy! 5. The fried abalone served with yuzu mayonnaise and black garlic sauce was exquisite! This was my first time trying fried abalone, and it was lavish! The dill on top added a lovely touch, and the sauces provided various flavor dimensions to enjoy. Visually delightful too! 6. The cold pasta featured a broth base from clams topped with fresh cheese and tuna served as carpaccio, finished with caviar. I appreciated that they asked about the pasta portion beforehand! Since carbs appear throughout the course, it was nice to adjust accordingly! Although stylish, eating it was a bit challenging, haha! 7. The grilled Saga beef rump steak was cooked to perfection—very juicy and simply delicious! The marbling wasn't too much, and the truffle sauce paired beautifully, making it hard to resist. The Napa wine pairing was very drinkable! 8. The finale featured a risotto made with "Inochi no Ichi" rice topped with grilled rain eel. Finished with balsamic sauce and black shichimi, it provided a refreshing and spicy summer flavor! The rice, larger than koshihikari, was chewy and showcased its inherent sweetness. Paired with Dassai, it included the cutest rose-shaped ice made of ginger and lime. Such a charming touch! I was totally enamored by the delicate hospitality! 9. Dessert was a delightful refreshing dish featuring Shine Muscat grapes. A milk gelato topped with mascarpone espuma, fragrant Shine Muscat grapes, and white wine jelly made for a light, summery treat that I could enjoy even after a full course meal… 10. The finale featured lovely petite sweets made with egg—a smooth pudding served in an eggshell and a financier. The attention to detail remained exquisite until the very end. While there are table seats, I recommend the counter seats where you can view the cooking process! It’s exciting to see the ingredients they'll use for the day at the start. The wine pairings complemented the dishes perfectly. The overall presentation of the food was charming, with the cutlery being beautiful as well. The blend of Japanese and French styles is beautifully executed. The menu changes every two weeks, allowing you to enjoy seasonal flavors! This place is ideal for special dates or girls' gatherings. I would love to visit again—thank you for a wonderful experience!

The atmosphere and the food were both wonderful!

Anyway, the pairing is absolutely delicious!