A fantastic Michelin 2-star French restaurant with direct access from Roppongi Station. Chef Shimomura gained experience at overseas grand maison and opened our restaurant in 2007. He has maintained 2 stars for 14 years. You can enjoy a body-friendly French cuisine that minimizes oil and butter. Gluten-free chips, crab and chickpea croquettes, young ayu fritters with Serrano ham and red bell pepper sauce, cherry trout with tofu and tomato mousse, oyster jelly, bluefin tuna and shellfish tartare with beet and black plum sauce, rice flour-grilled ayu with chrysanthemum and yuzu sauce, lobster and zucchini with tomato sauce, Iberico pork and foie gras, perilla and pineapple sorbet, lemon and tangerine granita, chocolate caramel ice cream, tea sweets. The crab and chickpea croquettes surprise with a cream overflowing with crab sweetness and spicy chickpea paste. The young ayu fritters with Serrano ham and red bell pepper sauce have a pleasant aftertaste of hamon serrano nuts after the bitterness of the young ayu. The cherry trout with tofu and tomato mousse combines the gentle acidity of tomato and the sweetness of tofu in a smooth texture, enhancing the richness of the fish. The oyster jelly, a specialty, masks the rawness of the oysters with a salty jelly enhanced by lemon and lime, spreading a milky umami throughout the mouth. The aroma of seaweed is rich, and the scent of the sea fills the nostrils. The bluefin tuna and shellfish tartare with beet and black plum sauce harmonize the iron-rich tuna and the sweetness of the shellfish with a refreshing sauce. The texture of the shellfish and the accent of hijiki are enjoyable, making it a wonderful dish following the oysters. The rice flour-grilled ayu with chrysanthemum and yuzu sauce has an irresistible chewy texture due to the rice flour, complemented by the strong bitterness of the liver. The bitterness of the chrysanthemum enhances the bitterness of the liver, while the yuzu creates a refreshing aftertaste. The lobster and zucchini with tomato sauce features a spicy tomato sauce that highlights the outline of the lobster. The Iberico pork and foie gras, roasted with the highest quality part called the "angel's wings," has a richness and exoticness comparable to beef when bitten into, despite having less marbling. When dipped in yogurt and caramel cream, a moderate sweetness enhances the umami. The overflowing fat from the foie gras can also be mixed with the sauce. In conclusion, I love foie gras. The perilla and pineapple sorbet with lemon and tangerine granita is a pre-dessert made with refreshing ingredients that leave the mouth feeling refreshed. The chocolate caramel ice cream has a rich chocolate flavor complemented by sweet caramel, creating an adult taste. The subtle sweetness and rich aroma touch the senses, making it a sensual dessert. The tea sweets include three miniardises. The popular pecan nuts from department stores exude elegance from the cocoa in the chocolate, making them irresistibly refined. I received them as a souvenir! Olive financiers, infused with olives, have a pleasant olive flavor that emerges from the sweetness of the butter, becoming addictive. The cookies, though small, have a strong wheat aroma. They do a great job of enhancing the flavor of coffee.

First visit. It feels like a fusion of classic French cuisine from a Michelin 2-star restaurant and innovative dishes. There were a lot of sour dishes in the middle, which made my throat a bit tight, but I was impressed by trying new dishes for the first time. The dessert was especially outstanding.

【Date & Availability】I visited around 12:30 PM on a Sunday. Reservation is required.【Food】Lunch Edition【Impressive Points】The chilled oysters are divine. The oysters are surrounded by a jelly of seawater and lemon, along with a concentrated liquid made from oysters, which enhances the delicious elements of the oysters by many times over. If oysters were humans, it's like their muscles throughout the body have doubled and they've powered up to become incredibly strong. Every dish had some kind of impressive element without fail. The dish with bluefin tuna, clams, okra, etc., and the dish with salmon, daikon radish, tomato, etc., allowed us to savor the impressively harmonious balance of different flavors from various ingredients. The Iberico pork has a lean red meat similar to beef.【Final Words】At one point, the chef kindly added an extra dish outside of the course, saying it was their whim. This kind gesture made us happy. 〜Star Rating Criteria〜 4.5 stars: Would make time and revisit with loved ones even if it's far away. 4 stars: Would love to frequent if it's nearby. Will revisit with friends. 3.5 stars: Had a great time. 3 stars: Neither good nor bad. 2.5 stars: Some drawbacks.

Edition Kouji Shimomura in Roppongi, a French restaurant with two Michelin stars ⭐️⭐️. The menu features visually stunning dishes using ingredients with no strong flavors. Highlights include dishes such as firefly squid fritters, abalone, lobster, and Wagyu beef. The dessert, a "reconstructed strawberry tart," looks different but transforms into a tart flavor in your mouth. I enjoyed it so much that I would like to visit again. Thank you for the wonderful meal! 🌟 #TokyoGourmet #Gourmet #Foodies #FoodieGirls #FoodieGram #GourmetTravel #FoodieAdventures #DeliciousFood #FoodieFinds #Instagrammable #InstaWorthyFood #FoodieCommunity #GourmetReview #TabelogTokyo #FoodReviewGram #Michelin #MichelinTokyo #MichelinGuide #TwoMichelinStars #2MichelinStars #FeaturedInMichelinGuide

Edition Koji Shimomura is a French restaurant located in Roppongi, Edition Koji Shimomura, which has won 2 Michelin stars for 13 consecutive years. This time, I ordered the lunch course (Edition) priced at 14,300 yen (tax included, service charge not included). The amuse-bouche had a crispy texture, creamy softness, and a contrast of textures with the crab fibers, making it interesting. The leaf was held in place by a strong magnet, making it fun to remove. The leaf had a good scent of cumin and felt like a snack. The dish of firefly squid fried in bamboo charcoal coating was crispy and had a nice charcoal aroma. The squid was juicy, and the paprika sauce had a refreshing acidity and a hint of spiciness that paired well. The oyster dish with sea water and citrus jelly, flavored with black seaweed, was a specialty. The lemon and lime jelly had a strong acidity that balanced well with the flavorful oyster mousse. The scent of seaweed was a nice touch. The dish with tuna, onsen egg, black plum sauce, and beet sauce was a perfect combination. The hijiki seaweed added a good aroma and texture. The black plum sauce was rich and had a gentle acidity that paired well with seafood. The half-cooked egg was a great addition. The dish with red snapper and broccoli showcased the excellent quality of the ingredients and cooking technique. The red snapper was tender and flavorful even without additional seasoning. The broccoli sauce was tasty, and the addition of a spicy sauce brought a nice change in flavor. The dish with baby duck from Auvergne had a wonderful aroma. The juicy texture of the meat and the crispy skin were delicious. The sauce complemented the duck meat without overpowering it. The garnishes were carefully prepared and delicious on their own. The pre-dessert had a lemon and tangerine granita with pineapple and perilla ice cream. The transition of flavors from perilla to pineapple was intriguing. The reconstructed strawberry tart was delightful. The course was light overall, showcasing the chef's creativity and skill without using heavy cream or butter. Each dish had a thematic approach, evident through the attention to detail in the presentation and tableware.

I was able to make a reservation on the same day and used it for lunch with friends. It's located on the 1st floor of Roppongi T-CUBE, and I was happy to see that there is a parking lot underground. I heard that the most popular dish, [Oyster Cold Dish with Sea Water and Citrus Jelly Flavored with Black Seaweed], was exceptionally delicious. The atmosphere of the restaurant is like a hotel, making it a very relaxing place to spend time. I would like to visit again when the timing is right.

I finally went to the restaurant I've been curious about and had lunch there. The portion was just right, and I enjoyed the creative presentation and attention to detail typical of French cuisine. I went for lunch this time, but I would like to try dinner next time. Thank you for the meal.

I visited Edition Kouji Shimomura near Roppongi during Christmas. Each dish had a unique and intriguing flavor, making it an interesting French course. The soup with truffle-covered potatoes was delicious. Then, the flavors gradually shifted to more classic tastes. It was nice to have small wine pairings available. Both desserts were very tasty. Thank you for the meal.

I came with my son. I have used this restaurant several times over 13 years, and it positions itself as a French restaurant that is light yet satisfying. Compared to before, it seems like they have reduced the amount of butter even further. I was disappointed that there was no butter served with the bread this time (there is a possibility I forgot about the butter since they also did not offer a water pitcher this time). The amuse-bouche was enjoyable as always (like mini hamburgers), and I was happy to see that not only the presentation but also the taste was satisfying this time. The oysters had a strong scent of the sea, almost like eating the ocean (like Atalanta Beach). I don't remember much about the other dishes, but I vividly remember how delicious the bonito was. It had no fishy taste and was more like meat, reminding me of the tartare steak I had in Paris. The acidity and iron content of the bonito were almost imperceptible, making me wonder if it was really bonito. Nevertheless, I really liked it. The sauce has always been light (I personally prefer rich and heavy sauces like Ambroise or Ludovician), so it's a mystery how the dishes are still delicious despite the light sauce. The precise cooking technique must be exceptional. There was no pigeon on the menu that day, so I ordered duck instead. I had the impression that pigeons were always served at this restaurant, so I asked why there were none that day. I was told that pigeons are only served a few times a month. By the way, the pigeons are from France. Previously, they probably used pigeons from Ibaraki Prefecture, and I liked their pigeons as the third best after Ryugin and HAJIME, so it's a shame they switched to French pigeons. The dessert was always unsatisfying in the past, but this time everything was good. I used to think why the strawberry tart was so light and not satisfying, and that just eating strawberries would be better, but this time I was satisfied. We changed the main dish in the 10,000 yen lunch course and only ordered Perrier, so it was around 25,000 yen for two people. It was my first time choosing the lower course, so I was a little worried, but we thoroughly enjoyed the food. It's not a stuffy restaurant, so I especially recommend it to those trying Michelin-starred French cuisine for the first time. Note: The noise from the air purifier was too loud to hear the food explanations, the hand towel still feels like a hospital, and they don't notice when the glass is empty for over 30 minutes (which makes the Perrier warm up quickly, sadly). There were many other things that bothered me a bit, so I deducted a little.

Creamy oysters - I've never tasted anything like it before. From the first scent to the texture, and the aftertaste, there are layers upon layers of various elements that overlap. However, in the end, the oysters were incredibly creamy. It's almost like art! For those who love sweet things, the variety of desserts and appetizers is also delightful. Looking back, it was truly a wonderful restaurant where attention to detail could be felt in every aspect. Not only was the food delicious, but the presentation was also lovely. Shimomura-san truly rules over time and space!

The restaurant offers a creative and artistic world of Nouvelle Cuisine, with a focus on accommodating various dietary needs including gluten-free options. It is a Michelin two-star restaurant known for its low-calorie and vibrant French dishes. During the French Restaurant Week, we enjoyed a special menu that featured unique specialties. The chilled oyster dish combined the refreshing citrus jelly with a rich blend of black seaweed and low-fat cream. The main dish of Iberico pork melted in the mouth, accompanied by a vivid puree of butternut squash and a touch of the traditional South of France Socca. The dessert was a mix of whole pepper that was cracked and sprinkled on the spot, creating a spicy experience with fig and plum sorbet, and a banana presentation. The artistry extended to the chef's collection of tableware and interior design, creating a warm and energetic atmosphere filled with fantasy-inspired items. The course included gluten-free leaf and crab and vegetable falafel, chilled oyster with seawater and citrus jelly, scallop and potato potage, fried sea bream with kataifi, broccoli puree and lemon confiture, Iberico pork as an additional main dish, fig and chocolate spiral, olive oil and Japanese plum sorbet, sablé with Honduran cocoa, and an original pecan nut chocolate drink. The wine selection featured Chanson Chassagne-Montrachet Premier Cru Les Chenevottes 2017 for white and Les Griffons de Pichon Baron 2014 for red. We look forward to immersing ourselves in this world of culinary creativity again.

Visited for my wife's birthday celebration. Tried the first-time-only lunch course. There were only 6 groups of customers, including us, and the seating was spacious. However, it felt like 2-3 chefs had collapsed because the food was not coming out at all. The conversation was lively for the first 2-3 dishes, but after that, time dragged on and even when the food arrived, it didn't taste good at all. Despite it being lunch, we spent 2 hours and 45 minutes there. When we finally left, we overheard other customers complaining about the slow food service. Looking back, the oyster dish was indeed delicious, and each dish had a visually appealing presentation, but the vegetables were extremely salty, which left a bad impression (the chef came to apologize, blaming it entirely on the staff) ... It ended up being a memorable meal for all the wrong reasons.

Roppongi's "Edition Koji Shimomura," a prestigious restaurant maintaining two Michelin stars. Grateful for the private room provided by the restaurant. Chef Shimomura, who has achieved great success in the French culinary world, presented dishes that were as beautiful and delicious as paintings. There was no menu, and explanations were given verbally during service. The first and second photos show the lobster. The third and fourth photos show abalone and Ozaki beef. The fifth photo features Chef Shimomura's special dish: "Chilled Oyster with Seawater and Citrus Jelly, flavored with Sea Lettuce." The most delicious oyster I've ever had. It felt like elevating the act of squeezing lemon on raw oysters to a sharp and refined level in French cuisine. A dish that makes you grateful for encountering it. From the amuse-bouche finger food to the final petit fours, every course was fantastic. Perfect from the lingering taste after the meal. It was great to be able to talk to Chef Shimomura at the end. Thank you for the meal. I will visit again.

~Inside the Restaurant~ - The restaurant has a small number of seats. There were only 3 tables occupied, including mine on that day. - One table had a single woman dining. The atmosphere is calm, making it easy for solo diners. ~Food~ - The course meal was seafood-heavy, perfect for summer with its refreshing and easy-to-eat dishes. - From the beginning to the end of the course, there was attention to detail, with unique and artistic plates that matched the menu beautifully. - The portion size of each dish was generous, leaving me quite full. ~Other Points~ - The dishes were served at a good pace, which was nice. However, due to the numerous dishes, I ended up staying for about 2 and a half hours. - The service from the staff was polite and attentive, likely due to the small number of seats available.

The restaurant is located on the first floor of a high-rise building called Roppongi Tea Cube, right near the entrance facing the road. You enter through a hole-like opening in the wall. Inside, the space is spacious with high ceilings and a chic interior that exudes a sense of calm. The tables are generously spaced apart. There were two couples with elegant ladies at tables a bit further away, and then there were two middle-aged men on a date, which was a bit unexpected. We were seated and consulted with the elder sommelier for wine pairing. They also served sparkling water, and the course began. The amuse-bouche consisted of two dishes, starting with crab and avocado wrapped in corn choux. It was a visually pleasing presentation. Next came fried oysters in a garlic sauce with prosciutto and sunflower sprouts. We started with champagne. The elder sommelier seemed a bit intimidating at first glance, but he poured the wine generously and made excellent, classic choices. After champagne, we had Chardonnay. The next course was three appetizers. First was a chilled soup with white asparagus and abalone. The wine was a New Zealand Sauvignon Blanc, "Clos Henri," followed by chilled oysters with jelly and dried seaweed, which paired perfectly with the Sauvignon Blanc. It was a moment of bliss. The last appetizer was bonito with various herbs. The wine was a white Burgundy, perfect with the dish. Before the main fish and meat dishes, we were served some high-level dishes, beautifully paired with wines. The fish was paired with a California Seventh Bench Vineyard, and the main meat dish was lamb with a Bordeaux wine, "Le Griffon de Pichon Baron." After that, we enjoyed dessert, coffee, and petit fours, spending over three hours in a relaxed atmosphere, feeling pleasantly tipsy. Bon appétit. Menu découverte includes: - Amuse-bouche: 2 dishes - Appetizers: 3 dishes - Fish dish - Meat dish (main is lamb) - Dessert: 2 dishes - Coffee or fresh herb tea - Petit fours

Usually, when I have a full French course meal, I end up feeling full before the main dish, but as advertised with the claim of "using very little cream and butter," each dish was not heavy and I was able to enjoy it until the end. However, despite the delicious food, the service was a bit lacking. I didn't really feel that sense of hospitality. It might be a good place to visit with close friends where you can joke about having to ask for a chaser every time at a French restaurant that doesn't pour it automatically.

I had been very interested in this restaurant for a while. I was looking forward to it because I thought the chef's background and the dedication to the cuisine were very beautiful. It wasn't just an ordinary day, we visited to celebrate my husband's birthday. The restaurant is very simple, but there are lovely colored objects everywhere. However, there are also very innovative and beautiful decorations with wood. I chose the "Temptation" course since I was treating. The amuse-bouche was a corn choux with snow crab and avocado cheese sablé, I think? The appetizers included chilled oysters from Hyogo with green seaweed, nori, and citrus jelly, and seared bonito with various herbs on top. The fish dish was perhaps fried Matoudai wrapped in gluten with broccoli sauce on the side. The palate cleanser was a sorbet of Kochi's Iyo mandarin and Meyer lemon, I believe? The meat dish was roasted Ezo venison with Kyoto bamboo shoot, smoked duck, and carrot purée. The dessert was dark cherry with amaretto aroma, I think? I chose herbal tea and espresso. We started with champagne for a toast, then my husband had red wine while I had the house-made health drink. The tea sweets included black olive and butterbur financier, Yambaru cinnamon leaf cookie, and pecan nuts with ganache. There were too many ingredients to remember, but it was very educational to see how they were paired. Now, about the food. It was incredibly beautiful and moving, to put it simply, it felt like divine cuisine with an infinite clarity and high transparency. Every dish was perfect, and they were all flavors I had never experienced before. Each dish had a citrus scent, which I thought added to the overall transparency of the food. Oysters, both my husband and I usually prefer fried oysters, but the quickly boiled oysters with citrus jelly were so delicious and surprising. It was probably the best oyster dish I have ever had. The Matoudai was crispy on the outside, fluffy on the inside, and very delicate. It was like silk. The bonito was elegant, and it made me forget it was bonito because of its richness. The Ezo venison was incredibly delicious. I love game meat, and this venison dish was exceptionally tasty. The texture and flavor of the bamboo shoot were outstanding! It was delicate in being venison yet not overly focused on being venison. The dark cherry dessert had large chunks of cherries, and there was something like a chewy white cheese underneath. I loved this dessert so much that I wanted to keep eating it forever. The cherry's deliciousness stood out more than its sweetness. The house-made drink was amazing. It felt like something I would want to drink every night before bed. The butterbur financier was a fantastic idea, the olive was also delicious, and the cinnamon cookie with large pecan nuts and ganache flavor was impressively delicious. The food was even more delicious than I imagined. If I were to describe the food at this restaurant in one word, it would be endlessly transparent. It's a feeling of becoming transparent in the heart. That one word sums it up. I can't recall another restaurant that incorporates citrus ingredients into dishes as skillfully as this one. I thought it was a wonderful restaurant that I would definitely want to visit again in a different season. The music box reindeer playing the birthday song was very cute and made me feel happy. The wine was a bit pricey, so I hope they can offer more affordable options in the future.

A French restaurant located near Roppongi-itchome Station. The interior has a simple and calm atmosphere. I visited for lunch this time. We ordered the 11,000 yen course. The dishes are all visually stunning. The use of cream and butter is minimal, with an overall light taste. The cooking methods are creative and eye-catching, but the combination of ingredients is also exquisite. The aftertaste is refreshing. It was a French cuisine of high perfection.