It's been about a year since my last solo reservation visit. When I come here, I remember getting lost and circling around the area of Coredo Nihonbashi 2 on my first visit. At 11:30, I arrived at the restaurant and a staff member opened the door for me. I was led to a semi-private table, separated from others, and I couldn't help but ask if it was okay for me to be alone. I had made a reservation for the Chef's Omakase Dinner Course, 8 dishes for 11,000 yen (including tax and service charge). I decided to have the dinner course for lunch. Due to the state of emergency, alcohol service was suspended, so I opted for the non-alcoholic pairing for 4,400 yen (including tax and service charge). The first dish of the dinner course was a fun presentation of smoked fried potatoes. Opening the white bag released a cloud of smoke, with a nice smoky aroma and crispy fried potatoes inside. It seemed like it would go well with beer. The next dish featured a variety of vegetables from different farms, including fresh and colorful produce. The roasted shiitake mushrooms, a classic dish, had a delicious flavor with fermented rice koji and sour cream. The way the mushrooms were cut was distinctive, and I enjoyed savoring the sauce with focaccia bread. The dish with sea bream, peaches, ripe nanko plums, radishes, endives, and pink peppercorns was a surprising combination that balanced the flavors well. The rustic corn soup made with Chiba's Gold Rush corn was refreshing and had a strong sweetness. The highlight of the day was the grilled tilefish with turnip sauce and clam, incorporating Japanese cooking techniques. The perfectly cooked tilefish scales were crispy, and the turnip sauce with grated turnip and clam broth had a traditional Japanese flavor. The dish with Ezo deer straw-grilled with olive oil, fresh black pepper, thyme, red shiso, was beautifully cooked and paired with a simple yet flavorful sauce. The deer meat was lean and had a great texture, complemented by the olive oil, black pepper, and red shiso. The aroma of the straw-grilled meat added to the overall experience.

One of the few restaurants that overturn the concept that delicious food is bad for your body. The visually beautiful dishes are very satisfying from a visual standpoint. The meat was cooked perfectly, juicy and very delicious! The fondant chocolate served after coffee, made to look like takoyaki, was as hot as takoyaki itself, and I burned my mouth laughing.

I wanted to try the dishes of Chef Nakamura that I had seen on YouTube, so I requested a pairing course for my mother's birthday. Each dish was delicious. They were all dishes I had never tasted before. The seasoning was just right, and the balance of the dishes was perfect. We enjoyed everything. As mentioned in the reviews, the service was also very good, and we had a wonderful time that flew by in just 2 and a half hours. Of course, it is not cheap, but it was so fulfilling that I couldn't help but wonder if it was worth the price. I will definitely visit again. Thank you very much.

The dishes were carefully prepared and very delicious, with prices that were more than reasonable. The staff's hospitality was impressive. I also had the opportunity to speak with a chef whom I admire for a brief moment, which was surprising and delightful. Thank you for providing my husband and me with an extraordinary experience. We would love to visit again.

Located on the 1st floor of Coredo Nihonbashi. The appetizer of vegetable and scallop carpaccio style stands out with the freshness of the vegetables and the sweetness of the fruits. The taste of the ingredients themselves is delicious. The autumn salmon pie and the grilled Seven Valley chicken with rice stalks allow you to feel the umami of the ingredients without being too heavy in seasoning. The interior of the restaurant has table seats and is relatively popular among female customers. The staff are friendly and provide concise explanations of the dishes. It is a place where you can spend special moments, such as anniversaries.

The restaurant reopened and I visited for lunch on the opening day. It is located on Namiki Street, with large windows and high ceilings, creating a welcoming and cozy atmosphere. The appetizers were delicious, and the warm dish of Kihaata with saffron sauce was also tasty. I particularly enjoyed the white peach jasmine ice and the dessert Riole. All the desserts were delicious. Meeting Chef Nakamura at the end was a great experience. I will definitely come back. Thank you for the wonderful meal.

With the renovation of the sofa seats, the lunch menu has also been revamped. Prices have increased slightly from 5000 yen to 6800 yen, but now the full course style includes both meat and fish. In the midst of a price hike trend at French restaurants, the price increase is unavoidable, but I believe that the value has also increased. In the future, I hope to see a completely new core competence by reevaluating the initial vegetable dish, rather than just adding fish to the previous lunch course. I look forward to seeing the new La Bonne Table and Chef Nakamura on my next visit.

The appetizer vegetables, sea bass with peaches, corn risotto, and main pork dish with sansho pepper were paired with a great wine (Dr. Konstantin Frank) and enjoyed deliciously. The staff's service and the atmosphere of the restaurant were excellent, making it a high-quality yet casual and welcoming place to visit.

I had the lunch course here, even though it might be a bit extravagant for my 25-year-old brother, haha. For the appetizer, we had vegetables, peach and fish, and corn risotto. For the main dish, we chose grilled ayu (sweetfish) and scallop mousse in a pie crust. It also came with dessert, so we were completely satisfied. Every dish was really delicious, but the grilled ayu was especially amazing. My brother loved it too! I'm glad he enjoyed it!

It was a wonderful fusion of French and Japanese cuisine. The use of dashi added a refreshing touch perfect for summer. The dishes were visually appealing, aromatic, and delicious. One of the specialties, the roasted shiitake mushrooms, was particularly impressive with its fragrant sauce. I would love to try recreating it at home. This is a definite must-visit restaurant with great service, food, and atmosphere. The dessert as a souvenir was a nice touch.

La Bonne Table at Coledo Muromachi is a restaurant owned by Chef Nakamura, who has worked at restaurants such as Chez Matsuo and Le Feu Levant. The seats, whether on a sofa or not, are extremely cozy. The French cuisine has a slight touch of Japanese elements, allowing you to fully appreciate the freshness of the vegetables in a light course. It was really good. My childhood friend made a reservation for a birthday celebration, and we were able to enjoy our meal while having a leisurely chat. The dessert plate was very stylish. The cake that looked like takoyaki was cute and delicious. The service was also fantastic. It's a restaurant I'd like to visit again. #LaBonneTable #ColedoMuromachi #TokyoGourmet #TokyoFrench #TokyoBistro #GirlsNightOut #BirthdayCelebration #Let'sHaveLunchAtAGreatPlace

This was my first visit. It's said to be a casual version of a Michelin three-star restaurant. I made a reservation for the 5500 yen lunch course and visited. There were three appetizers. Each one allowed me to enjoy different flavors carefully, and it was truly impressive. It's not the traditional French style, but a new, light French cuisine. For the main course, I chose the rice straw-grilled Oyama chicken. The aroma and texture were also truly impressive. When you visit a restaurant with such high quality, all you can say is "impressive." It feels like you're in a place that wouldn't be out of place in Paris, and I feel grateful to be able to enjoy it at this price and location for lunch. I had a momentary feeling of sophistication, but... Soft drinks cost around 800 yen, while alcohol starts at around 1000 yen. I ordered sparkling water, which was Fuji Sparkling (I wish it was imported). The paintings on the walls change with time, which I found interesting. The service was also friendly in a comfortable way, making it a pleasant place to be.

I was making a fuss about how my intuition is always right when it comes to delicious food at this restaurant. The location is inside Coredo Muromachi 3. I came here to have lunch while giving my friend a birthday present. The result was that my intuition was spot on. The dishes were carefully prepared with seasonal vegetables and fruits, each tailored to their individual characteristics. In particular, the corn risotto, with an equal amount of corn and rice, was rich, sweet, and incredibly delicious. The lunch prix fixe course was a bit on the smaller side, more suitable for those with a smaller appetite. For those with a bigger appetite, a course with a bit more variety might be better. However, the food was truly delicious, the service was good, and the cost performance was great. This is a restaurant where I would want to come back at night! I can confidently recommend it to colleagues and friends. Thank you for the meal!

I made a reservation about 3 weeks ago and visited. The conclusion was very good♪ I visited with a 5000 yen course, but every dish was delicious with seasoning that brought out the goodness of the ingredients! The atmosphere of the restaurant was also stylish and calm. I will definitely go again!

La Bonne Table at Coredo Muromachi 2 in Nihonbashi is a highly rated restaurant on Tabelog (3.78 at the time of visit, also listed in French Tokyo's top 100 restaurants). The location is convenient and I have used it frequently for business dinners. On this occasion, I visited with a colleague and opted for the chef's special dinner course with a pairing of champagne and other drinks (total of 22,000 yen including tax, 18,000 yen without champagne). The menu included the restaurant's signature dish, the shiitake mushrooms, which were presented on a log-shaped plate and cooked to perfection. The lamb roast was also delicious, tender and not too gamey. The variety of dishes and drink pairings, including sake, made the experience unique and enjoyable. The sommelier's selections were spot-on, and the value for the quality of food and drinks was excellent. Although there were minor issues like unclear server voices and a slightly casual atmosphere, I still confidently recommend La Bonne Table as a top French restaurant in Tokyo. (I was too engrossed in the food and drinks to take more than one photo, so the additional images are from a previous visit.)

I watched the episode of the BS Fuji program "Remote Chef" featuring Chef Nakamura, also known as GENEI WAGEN's Hidehito Irie, and decided to make a reservation at COEDO in Machiya. It was difficult to secure a lunch reservation for one person, but I managed to get a spot at the exact time I wanted. However, on the Sunday of my visit, there was a long line at the COEDO parking lot, causing me to arrive about 30 minutes late. The seat that was prepared for me was a box seat with a view of the kitchen through glass, providing the best view of Chef Nakamura and the staff in action. The service level of the waitstaff was excellent, and the explanations of the dishes served were satisfying. It was easy to understand why this Michelin-starred restaurant, part of the "Le Reflet de Sons" series, was so highly praised. The omakase course for the day included the following dishes: Farm to table amuse bouche, Potato-incorporated bread, Sea bass with peach, radish, and yuzu, Whole grain bread with cane sugar, Chiba corn risotto, and a choice of three main dishes. I chose the Matsusaka pork pie, which was served with Madeira-wine sauce and beets. For dessert, I chose the apricot, yogurt sorbet, Delaware, and fennel dish. I also enjoyed a Fukuoka-made Japanese black tea iced tea. The price of ¥5000 was surprisingly reasonable for the rich and beautifully presented course. I was so impressed that I immediately made a reservation for late August before the price increase in September.

We made a reservation for two at 11:30 am for lunch on Saturday. The appetizer of fresh vegetables from the field was seasoned only with olive oil and salt, allowing us to fully enjoy the natural flavors of the vegetables. The second appetizer had an impactful taste with yuzu pepper as a hidden ingredient. The corn risotto was delicious, highlighting the sweetness of the corn. Everything was delicious. The waiter's explanations of the dishes were smooth, the atmosphere was pleasant, and we had a luxurious lunchtime experience!

This is my fourth visit. It was my first time having lunch. I opted for the lunch course with wine pairing. Despite it being lunchtime, there were two sommeliers who provided excellent service. As always, the vegetables were delicious. There are regular and special wine pairings, and I'm glad I chose the special option. It's a great feeling to have unique wines paired at this price. So happy! ♡

I used it for a commemorative lunch with friends. The atmosphere of the restaurant was not too formal, making it easy for us who don't usually go to such places to enter. However, it was a bit disappointing towards the end when a small child was running around. It's not a problem that there are children, but since the child kept running around and even peeking at our table, it would have been nice if the staff had said something to maintain a certain level of behavior. As for the taste, the dishes were not heavily seasoned, allowing us to enjoy the natural flavors of the ingredients. The highlight of the lunch menu, the pie wrap, was also satisfying with its generous portion. Since the prices are high at night, I would like to visit again for lunch.

Enjoyable course meal. The shiitake mushroom roast using rice koji is outstanding, highlighting the deliciousness of the vegetables. The high satisfaction lineup is delightful. While I think the wine pairing is very affordable, I felt like I wanted to drink a slightly better wine, so next time I plan to order a bottle.

First visit. I made a reservation about two weeks ago. It was a weekday, but it seemed to be fully booked. I reserved the 5,000 yen lunch course. The coordination, attentiveness, and humor of the staff on the floor were outstanding. I enjoyed the meal very comfortably. From the appetizers to the dessert, the lovely dishes made me feel the season and added a refreshing touch. The beef pie wrap was truly amazing as rumored, but the fondant chocolate served at the end, resembling takoyaki, was playful yet incredibly delicious without deceiving the eyes. It was a restaurant that I definitely want to visit again.

I visited for dinner on a regular day. Out of the four times I have visited, three were in the middle of summer. La Bonne Table always lingers in the back of my mind, but especially in summer, it increases my excitement. They bring out the deliciousness of fresh vegetables and fruits, and offer a variety of combinations with fish and meat. It seems like the chef and the service staff are able to share and understand the concept of the day's dishes very well. I feel happy as the deliciousness is carried from the kitchen to the table with full force. The chef's omakase dinner course is 10,000 yen excluding tax. The menu includes: Amuse Bouche with field vegetables, Roasted shiitake mushrooms, Brioche, Snack peas puree with sweet shrimp, horse mackerel, monkfish liver, young summer vegetables, wood sorrel, White asparagus with butter and cheese, Pan-seared blowfish with chickpea and spice tomato soup, couscous, sakura shrimp arissa, pistachio, Roasted baby lamb with merguez, lemon confit, sansho, Chocolate mousse with banana and lime sorbet, passion fruit, mango, pineapple, macadamia, and Herb tea. From roasted shiitake mushrooms to sautéed white asparagus, there are straightforward cooking methods as well as surprising proposals like the spiced blowfish. Today, the pan-seared blowfish left the deepest impression and was to my liking. The energetic flavor with Moroccan couscous and spicy seasoning arissa pairs well with the mild blowfish. Blowfish apparently increases its umami as it approaches the spawning season in early summer. Lunchtime offers natural light from large windows, while dinnertime has a subtle glow. The diverse lighting enhances the beauty of the dishes and creates a lovely atmosphere in the main dining area. Thank you for the wonderful meal.