It's been over 20 years since my last visit, back when the restaurant was in its old location! This time, it was for a birthday dinner, so we opted for a restaurant known for its consistently good food rather than something overly experimental. We chose the chef's omakase course (€24,200). The amuse-bouche was delightful, followed by the BONDABON 24-month aged Percheron and Villons cheese – apparently, this is only available in Nagoya at this restaurant now! It was incredibly fluffy and disappeared in an instant. The accompanying matsutake mushroom consommé was delicious. For the appetizer, I chose the pâté en croûte, which was excellent; my companion’s kadaif was also reportedly delicious. The fish course featured escolar with a saffron sauce. Unfortunately, the escolar itself lacked flavor, which was a shame as the sauce was wonderful. For the main course, while I considered the beef for a more feminine choice, I opted for the braised pig's trotters with homemade gnocchi in a red wine sauce – and that was the right decision! It had a subtle spiciness reminiscent of Southern France, and the incredibly tender pork was perfectly complemented by the gnocchi. The lemon dessert was also superb, showcasing different aspects of lemon flavor. The birthday plate was a wonderful touch. The wine pairing (full pairing for €10,000) was outstanding, and the service was impeccable. This restaurant is perfect for special occasions. A truly wonderful meal!

The service staff were calm and dependable, and each dish was prepared with care. The food was a delight to both the eyes and the palate. The final dessert was particularly exquisite and captivating. I'd love to visit again in a different season. Thank you for a wonderful meal.

I finally visited a restaurant I'd wanted to try for a long time! I went on a weekday for lunch. I ordered the weekday-only lunch menu A, which included: amuse-bouche, poached Nagoya Cochin egg with seasonal mushroom sauté and foam, fresh fish of the day with seasonal vegetables, roasted Mikawa pork, and dessert. The goat cheese and blueberry amuse-bouche was a fantastic combination – so delicious! The mushroom sauté was served in a flaky, crispy pastry, and the foam was intensely mushroomy. I visited in early October, and even though it was a hot day, I was delighted to have a pear and lemon dessert. Every dish was visually stunning and incredibly tasty; the wine was excellent too. The hospitality was also superb. I definitely want to go back!

It was my first time having dinner here, and everything was delicious. The wine pairings were perfect, and each course was wonderful. I wish I'd come here sooner! I'll definitely be back for dinner.

It's a bit hard to find, located in the basement level two of the museum, in the very back room. Both the fish and meat dishes were excellent. The small desserts were wonderful too. Everything, from the interior design to the waiters, felt very upscale and luxurious. While the quality was superb, the atmosphere felt a bit too formal for a casual meal with friends. It might be better suited for special occasions or important dinners. The staff were incredibly kind. Thank you for the wonderful meal.

We celebrated a friend's occasion with a lunch at Suichuten, enjoying the "Happiness Explosion Course," which left us thoroughly delighted from the very first dish. Each course was a tantalizing experience, making us eager for what was next. Every dish was delicious, creating a truly joyful full-course meal. My personal favorites were the amuse-bouche and the lobster with sea urchin jelly. We indulged in wine, enjoying a blissful holiday. Thank you very much!

When it comes to traditional French cuisine in Nagoya, this restaurant immediately comes to mind. Chef Uekui has been running his establishment in Nagoya for over 20 years, and he relocated to the current Mazak Building about 12 to 13 years ago. I was surprised by the change in atmosphere when he moved, but it seems that Chef Uekui's cuisine fits perfectly in this grand maison-style setting. He is always on the lookout for seasonal ingredients from around the world and beautifully prepares them using traditional French techniques, resulting in the incredible dishes known as "Tsu Kyu Ten Ryu." On this day, we enjoyed an amuse of gazpacho, a tart of sakura shrimp and pancetta, 24-month-aged Percheu, and a lobster and sea urchin consomme jelly, along with cauliflower cream, a natural sweetfish wrapped in kadai, French sea bream, and roasted lamb from France, finishing with a citrus coffee dessert flavored with sansho pepper and some petit fours. The highlight of the meal was Chef Uekui’s specialty that I always make sure to request: the lobster and sea urchin consomme jelly, which was breathtakingly delicious. This dish features half-cooked lobster meat paired with fresh sea urchin, topped with consomme jelly and cauliflower cream. While I've had similar dishes at other restaurants, none come close to this—it's like comparing stars to soil. The level of perfection can only be found here. After having this dish dozens of times, I still find it extraordinary every single time. This year, the sweetfish from the Waragawa River that Chef Uekui started sourcing was transformed into a complete French dish under his skillful hand. The sauce brought out a subtle bitterness characteristic of the sweetfish, and the way it was wrapped in kadai created a deliciousness that was different from what one typically experiences in Japanese cuisine. Every dish was truly outstanding. It’s no exaggeration to say this restaurant represents French cuisine in Nagoya, and I look forward to continuing my visits.

I visit on special occasions. The lobster and sea urchin consomme jelly is delicious every time I have it. I go just to eat this dish. The presentation of the料理 is beautiful, and you can feel the commitment to the quality of the ingredients. Everything is perfectly delicious. The service from the waitstaff has been outstanding from the moment I made the reservation.

Each season offers a different menu featuring the freshest seasonal ingredients, resulting in exquisite French cuisine. The sommelier expertly pairs each dish with the perfect drink, enhancing the dining experience. The tasting menu unfolds like a classical composition, delighting the palate with every course. The warm and attentive service provided by the owner and staff is impeccable.

I came here on the recommendation of a gourmet colleague. It's located in the basement of the Yamazaki Mazak building. I'm happy to finally have a chance to try French cuisine! I ordered the course menu: ⭐Amuse-bouche ⭐“BON DABON” (24-month aged Percheron beef and bouillon) ⭐Lobster and sea urchin consommé jelly with cauliflower cream and caviar ⭐Steamed scallops withシューファルシ (which I later learned is like a small stuffed cabbage roll – I could have eaten a dozen!) ⭐John Dory with white asparagus ⭐Roasted lamb (French) ⭐Hyūga-natsu (a type of Japanese citrus fruit) Drinks were paired with the dishes. My favorites were the consommé jelly and the steamed scallops withシューファルシ. The consommé jelly, a classic menu item, might feel a bit plain with just lobster, sea urchin, and jelly, but the addition of caviar was perfection! I thought a French meal would take a long time, but the dishes came out fairly quickly, and we finished in about two hours. The staff were attentive and kind. It was a wonderful experience.

I visited the French restaurant "Chokuten" located on the B2F of Mazak Art Plaza in Aoi, Higashi Ward, Nagoya. It's about a one-minute walk from Exit 1 of Shin Sakae Station on the Nagoya City Subway Higashiyama Line, and there's a dedicated passage connecting directly from the station to the Mazak Art Plaza, making it very accessible by public transportation. There's also a shared facility parking lot available for those arriving by car, which is convenient. The interior of the restaurant is bright, with high ceilings, creating a stylish atmosphere. There are 38 seats in the dining area, and they also have private rooms, making it suitable for various occasions. I chose the weekday limited Lunch Course Menu A (7,500 yen). The course included an amuse-bouche, an appetizer, a fish dish, a meat dish, dessert, coffee, and small sweets. The presentation of the dishes was vibrant and very beautiful. I enjoyed high-quality seasonal ingredients in their delicious state. Every dish was crafted with care and truly delicious. In particular, the steamed scallops in the shell and stuffed cabbage were cooked to perfection, and the mellow sauce paired exceptionally well with the scallops. "Chokuten" pursues and evolves traditional French cuisine. They offer delightful dishes along with a carefully selected wine list. I would love to visit again if the opportunity arises. Thank you very much! **Lunch Course Menu A** - Amuse-bouche - Steamed scallops in the shell and stuffed cabbage - Flounder and spring vegetables with red wine sauce - Turkey from Agin prepared in various ways with Vin Jaune sauce - Berry souffle

I recently revisited Tsubunoten, a long-standing French restaurant in Nagoya, after several years. I've been a patron since before their move to the current YAMAZAKI MAZAK building. In Nagoya, where hotel fine dining used to dominate, Tsubunoten appeared like a comet, quickly becoming a legendary establishment. They earned a Michelin one-star in 2019. Back in the day, they were one of only two restaurants in Nagoya (along with Auberge du Lierre) to use J.L. Coquet Limoges porcelain (founded in 1824) and Christofle cutlery – making them my most frequented restaurant in the city. I enjoyed their specialty course featuring lobster and sea urchin consommé jelly, paired with half-bottle wine pairings. The amuse-bouche included a unique offering: perfectly cured prosciutto from BON DABON in Gifu, the only producer in Japan with the title of Parma ham artisan. Only Tsubunoten serves it in Nagoya. The light, uncured prosciutto, and its flavorful broth with a cochin (Japanese breed of chicken) boulette, were incredible. My menu: Menu B + ¥13,500 (tax included, 10% service charge separate) * Three Amuse-bouches * BON DABON 2-month aged Persillade and soup * Lobster and sea urchin consommé jelly * Turbot with buerre blanc sauce * Venison with seasonal vegetables * Strawberry dessert * Coffee and petit fours Wine pairings: * Le Brun Servenay melodie en C * 2019 FRANCOIS MILLET & FILS Côtes du Jura * Saint-Aubin 1er Cru En Remilly 2019 * Domaine Saint Prefert 2019 * Volnay 1er Cru Santenots du Milieu 2018 * Carmes De Rieussec 2013 Their classic French cuisine with a modern twist, and especially the wine selection, were exquisite. I enjoyed the meal even more than I expected! It was wonderful to return after so long and be welcomed so warmly. I'll be back again soon! Thank you for a lovely meal!

As a French food novice, my experience with fine dining was limited to wedding receptions. This visit was a revelation. I checked the dress code beforehand – “no extremely casual attire” – so I wore a knit dress. The restaurant was stunning, with a high ceiling, chandeliers, and a relaxed atmosphere. The menu was exciting! I opted for the sommelier's wine pairing. The amuse-bouche was a delightful start. I almost used a knife and fork until they kindly explained it was meant to be eaten by hand! Each bite was exquisite, perfectly complemented by the sparkling wine. The pâté en croûte was unbelievable – apparently made by a world champion! I had no idea such a competition existed, let alone that a Japanese chef had won, and that I was eating the world's best! It was simply delicious, especially with the orange wine, which had a lovely floral aroma. The lobster and sea urchin consommé jelly was a highlight, apparently a dish that keeps regulars coming back. Served in a chilled bowl to prevent melting, the jelly melted delicately in my mouth, releasing an incredible flavour. The accompanying Côtes du Jura wine, with its subtle salinity, perfectly balanced the sweetness and brininess of the sea urchin. The Ezo deer main course was incredibly tender and completely lacked any gamey smell; it was divine. I had the 16,500 yen dinner course including: amuse-bouche, pâté en croûte, lobster and sea urchin consommé jelly with cauliflower cream, Loire Valley white asparagus with 24-month aged Perche cheese and citrus sabayon sauce, sea bass in a buerre blanc sauce, Ezo deer loin with poivrade sauce, and dessert or cheese. I also enjoyed the half wine pairing. Rating a restaurant like this feels presumptuous as a beginner, but the food, wine, and service were exceptional. I’ll definitely save up to celebrate birthdays and anniversaries here in the future.

I was treated to a wonderful French dinner at Tsuchūten. We enjoyed dishes such as: 24-month aged Percheron beef with consommé, lobster and sea urchin consommé jelly with cauliflower cream and caviar, sole meunière with sherry sauce, striped jack with bouillabaisse sauce, and roasted blue-necked duck from Niigata Prefecture with foie gras. We paired the meal with a Hyūganatsu wine. As always, it was delicious! Thank you! Tsuchūten French Restaurant Address: Mazack Art Plaza B2F, 1-19-30 Aoi, Higashi-ku, Nagoya-shi, Aichi-ken Lunch: 11:45 AM - 1:00 PM (L.O.) 1:00 PM Close Dinner: 6:00 PM - 7:30 PM (L.O.) 10:00 PM Close Closed: Mondays, 3rd Sunday, 5th Sunday

This is my go-to French restaurant – a place I've frequented for years. It offers a comforting consistency, never overly innovative, but also never relying solely on ingredients. They utilize the finest ingredients, prepared with classic French techniques – a rare find these days. Many recently opened restaurants offer dishes that make me question if they're even French, but this place consistently delivers satisfying, classic French cuisine. On my recent visit (after a long gap), the chef and his wife welcomed me warmly. The meal included four amuse-bouches, 2-month aged Parma ham (Bon Dabbon), lobster and uni consommé jelly with cauliflower sauce, monkfish whitefish meunière with sherry sauce, sea bream with bouillabaisse sauce, and roasted wild duck from Niigata Prefecture. For dessert, I had a kumquat sorbet. While most dishes were familiar, the execution was flawless; each bite was a revelation. The lobster and uni jelly, their specialty, surpasses anything I've had elsewhere. I couldn't find a single fault. Their Bon Dabbon prosciutto is now exclusively available in Nagoya at this restaurant. The paper-thin Parma ham was incredibly fragrant and flavorful. The highlight was the chef's recommended roasted wild duck, showcasing the rich, blood-like umami characteristic of the finest duck – the quality is unmatched. From start to finish, this meal was impeccable; the quintessential French dining experience. Perfect for everyday meals or special occasions, this is my most trusted French restaurant in Nagoya.

This was my first time at Tsuchūten, and it was a high-level French restaurant with delicious food overall. The cuisine was a sophisticated blend of innovative and classic techniques, leaning more towards the classic side. While nothing stood out as a singular "best dish," everything was delicious and left me wanting more. If I had to pick something, the lobster and uni consommé jelly was particularly good; light yet with a fantastic uni accent. I unfortunately forgot to take a picture of dessert, but it was the typical Japanese French style with a series of sweet courses – all delicious, of course. The wine pairings, while not perfectly matched, still complemented the dishes well. I'll definitely be returning regularly.

This restaurant serves French cuisine that's both traditional and innovative. The atmosphere is lovely, and the service is top-notch and luxurious, making it perfect for a special occasion. Many restaurants are overly focused on innovative techniques these days, but this one truly delivers a classic French dining experience. I was thrilled when they served fresh Percheron ham as an amuse-bouche! Highly recommended for anyone craving authentic French food. Definitely worth saving this review for future reference.

Four gentlemen dined here. It's a return visit, and my first review. The hospitality is top-notch, and the restaurant has a wonderful atmosphere. The food was delicious! The uni consommé jelly, their signature dish, lived up to its reputation. The wine pairing was excellent, and we even enjoyed a digestif of marc. We'll definitely be back. Thank you for a wonderful meal!

I unexpectedly attended a wine school event today, thanks to a last-minute opening. I saw their Instagram post about a vacancy and just had to go! The wine and food pairings were truly exceptional. I was also incredibly impressed by the warmth and knowledge of everyone in the class. Although I'm not a regular student, I'd love to attend another event in the future. Thank you so much!

I recently enjoyed a weekday lunch at a renowned French restaurant in Nagoya, a long-established establishment and a recipient of the Tabelog Hundred Excellent Restaurants award and a one-star rating in the 2019 Michelin Guide Tokai. The restaurant boasts a bright, high-ceilinged interior with a sophisticated white décor. I had the 7,500 yen (plus 10% service charge) Menu A. The meal began with a delightful amuse-bouche: a selection of beautifully presented finger foods including salmon mousse, sardine marinated with caramelized onions, and cheese cream in a nut-based choux pastry. Each bite was exquisitely crafted and delicious. The bread, served warm, was equally superb, and refills were offered. The appetizer featured a Nagoya Cochin egg yolk ravioli with mushrooms and a foam of mushroom broth. The rich, flavorful Nagoya Cochin yolk was expertly complemented by the spinach ravioli, mushrooms, pine nuts, and smoky notes. The fish course showcased perfectly cooked sea bream, its skin crisply seared while the flesh remained moist and tender. It was served with a delicious shellfish broth and a zucchini purée, alongside other vegetables, herbs, and mussels. The main course was a delightful roulade of black beef and eggplant, seasoned with herbs and spices like cumin. The subtle tomato purée added a refreshing touch. A refreshing palate cleanser of mandarin sorbet from Kumano Farm in Mie prefecture preceded the dessert: a Nagano Purple grape sorbet with a layer of Shine Muscat yogurt mousse and a Sauternes jelly. The meal concluded with a choice of coffee or tea (I chose Mariage Frères tea) and petit fours—an opera cake and a berry macaron. From start to finish, the meal was a testament to culinary artistry. The service was impeccable; the staff were friendly, attentive, and professional, even escorting me to the door upon my departure. A truly memorable dining experience.

Smoked salmon mousse, marinated anchovies with biscuits, sautéed onions, fried sakura shrimp choux pastry with sakura shrimp powder, Gruyère cheese infused with sakura shrimp aroma, 24-month aged Bon Dabon (Gifu Prefecture) Percheron beef, roasted ginkgo nuts, Percheron beef consommé with shrimp mousse, matsutake mushroom broth, sudachi citrus, poached lobster and uni (sea urchin), Wagyu beef shank consomme jelly, cauliflower cream, caviar, seared scallops, smoked Nagoya Cochin egg yolk ravioli with spinach purée pasta, sautéed Sanba shimeji, Daikoku shimeji, cha enoki, and shiitake mushrooms with bacon and pine nuts, mushroom foam sauce, steamed Kin Kimu shellfish broth sauce, dill, chervil, tomato, eggplant, zucchini, mint, zucchini purée, barley and herb salad, Nagoya Kogen Cochin chicken breast with black truffle and Cochin mousse in a pastry, carrot purée, Périgueux sauce, melon soup (fresh and compote), Dale's blancmange, Pernod jelly, honey ice cream, and melon granita.