It's been a while since my last visit. I had made a reservation before and was looking forward to it, but it was canceled due to the state of emergency. This time, I finally got the chance to revisit. The restaurant is still a bit hard to find, haha. It might be helpful to check out the exterior before your first visit. It's a small restaurant to begin with, but I believe they are spacing out the seats and taking reservations as part of their COVID-19 measures. It's quite difficult to make a reservation. When I visited, there were 2 tables (2 people each) and 1 group at the counter. We had amuse-bouche with beets and minke whale, water octopus and olives, and tart flambe with shrunken spinach and foie gras. For the appetizer, we had honeyed cabbage, red shrimp, and whole grain mustard fritters. The soup was mushroom soup with apios, burdock, baby carrots, and veal shabu-shabu. The fish was hirasuzuki with beets and saffron, and the meat was French Bresse chicken (breast, tenderloin, wings, thigh). For dessert, we had champagne jelly with amaou and blueberries, and choux cream with elderflower ice cream. We also had coffee and petit fours. We requested the champagne pairing with this course. It was my first time having all champagne pairings, but they all complemented the dishes beautifully. I think you can only experience this kind of pairing at this restaurant! I highly recommend enjoying the champagne with the dishes. The food and champagne were delicious, and the chef was very nice and talked to us openly. I would love to visit again in the future.

The chef is temporarily closing the restaurant to move to the UK. We support his new journey! We have visited many restaurants in Kantesansu, but this one stood out for several reasons: - Light and delicate flavors that don't leave you feeling overwhelmed - Perfectly executed dishes using luxurious seasonal ingredients - Excellent pairings, especially with Champagne from the region - A variety of Champagnes available, including vintage ones from the 1990s - Great sense of pairing and appreciation for Champagne - Champagne is not just for toasting, but for savoring slowly - Unique selection of hard-to-find Champagnes, which helped us learn more about quality and pricing Thanks to Orgueil, we have developed a better understanding of Champagne quality and fair pricing. We have become Champagne lovers thanks to this experience! We wish Chef Kase continued success in his future endeavors.

Chef Kase is moving abroad for a while, so I'm glad I was able to make a reservation before that! Tonight's meal was even more delicious than usual, and it's a shame to think that I won't be able to enjoy it for a while. The appetizers were tuna with caviar and sea urchin. Scallops with asparagus and morel mushrooms, fried eggplant with crab, black sea bass for the fish, and Nara Wagyu beef for the meat. I also love the dessert made by the chef's wife. Champagne pairing is a must. When will we meet again...

A shop that pours champagne generously. I was very happy. Naturally, I enjoyed a pairing of 6 bottles. One glass was red wine champagne, and the rest were champagne. With additional pours, I tried a total of 7 varieties. The dishes were also top-notch, with a chef apparently trained at Cante Sans. The prices were reasonable. It was a wonderful evening.

Oh my, this is a shop that champagne lovers will adore. The food and atmosphere are great, and of course, you can pair champagne with your meal instead of just having it as the first drink. The LANTZ2000 was especially amazing.

First-time visitor. As it is a Champagne restaurant, it seems to prioritize compatibility with pairings. The dishes are all delicate, with flavors that may be slightly lighter than the standard French cuisine. Every dish is very delicious. The appetizer paired fugu and firefly squid, a combination I had never thought of. The main fish dish was red snapper, fluffy and delicious, and the main meat dish was Nara-produced Japanese beef. This was also delicious. I would like to go again.

I occasionally checked the restaurant's availability but rarely found any open seats. However, I finally found an available date to visit and immediately made a reservation. The location might be a bit tricky for those unfamiliar with the area, but with some research beforehand, it shouldn't be too difficult. Upon entering the restaurant, I was impressed by the amazing atmosphere. The highlight here is definitely the champagne pairing. Enjoying the bubbles while learning about each pairing with the dishes was a delightful experience. The food was also above standard, especially the dishes featuring seafood like abalone and red shrimp. If I can secure a reservation, I would love to visit again.

Champagne is something I usually don't buy and drink, but the Champagne I had here was all amazing. I've really come to appreciate it. I plan to buy a few bottles when my cellar is empty. There were some vintage Champagnes with a taste similar to white wine that were outstanding. The bear cub meat was also delicious and very enjoyable. Thank you for the meal!

L'Orgueil in Minami Aoyama. Located in a quiet residential area near Sotoen Nishi Street. The entrance is on the second floor of a building that looks like a residence. Although the door doesn't give off a shop vibe, there is a sign next to it that reads "l'orgueil." Upon entering, it was truly a shop. The dimly lit interior creates a chic atmosphere, with the kitchen and seating area illuminated. I heard that they received a Michelin one-star rating within a year of opening. The owner and chef, Mr. Kase, trained in the Champagne region of France and honed his skills at "Cantessance" before returning to Japan. The unique feature of L'Orgueil is the wine selection, all from the Champagne region, expertly paired with the chef's creations. The cuisine is gastronomic French, with Champagne pairings. It was a delightful experience from start to finish, with seven different Champagne pairings, including dessert wine. The dishes showcased the chef's creativity and the deliciousness of Champagne as an accompaniment. Each dish was a perfect match for the wine, enhancing the overall dining experience. The meal was enjoyable from the amuse-bouche to dessert, and I had a great time. It's something I could get used to...thank you for the wonderful meal. 【MENU】 - Amuse-bouche: Ao-ika (firefly squid) and green olives, fried eggplant and tokobushi (mollusk) - Amuse-bouche: Corn puree, young corn, Comte cheese - Fish appetizer: Ayu (sweetfish) from Takatsugawa, Shimane Prefecture, stuffed with its innards and edamame puree. Served with a sauce made from green tomatoes, cucumber, and wasabi greens, with roasted edamame and cucumber on the side. - Meat appetizer: Tartare of wagyu beef from Saga Prefecture. Served with semi-dried tomatoes, paprika, and beef ham. Drizzled with paprika oil. - Fish dish: Grilled ama-dai (tilefish) with beurre blanc sauce. Ama-dai from Nagai Port in Kanagawa Prefecture, roasted after standing the scales over high heat. Served with beurre blanc sauce made from ama-dai dashi and butter, and a roasted Kagoshima potato puree. - Meat dish: Assorted cuts and preparations of French Bresse chicken. Roasted breast, fried thigh, confit leg and wing, liver and gizzard pate. Served with a sauce made from Bresse chicken broth and Seagrams Regal 12-year whiskey. Accompanied by asparagus. - Avant-dessert: Melon dessert. Kumamoto red-fleshed melon hollowed out and filled with melon sherbet, topped with Almaiyack jelly. - Dessert: Chocolate mille-feuille. Layers of baked chocolate pastry filled with mascarpone and pistachio cream, and American cherries. - Mignardises: Scones with green raisins, and homemade caramel.

I had decided to revisit this place because the food was so delicious last time, but it was hard to get a reservation. I checked the website to see if there were any openings, and occasionally I found some slots that seemed to be cancellations. After waiting eagerly for several weeks, the day finally arrived. Champagne pairing is a must. Once again, the dishes that followed reflected the chef's intuitive sense. They put a lot of effort into enhancing the flavors of the ingredients to the fullest. The fish dishes were especially delicious! The way they used vegetables was exquisite. The dessert was also incredibly delicious, I wonder if it was made by a pastry chef.

Limited to 2 groups per day, a French restaurant run by Chef Fumiya Kase, who graduated from Cante Sans, and received a Michelin star within 10 months of opening. They close during emergencies and cancellations, and even after reopening, it's hard to get a reservation. Finally got to visit. The combination of delicious Champagne and dishes that highlight the ingredients, with enjoyable sauces, was a perfect match. If you prefer rich and intense flavors, you might find it lacking. Among the many French restaurants, this one stood out. The desserts, made by the pastry chef, were not overly sweet. The stereotype that Cante Sans graduates struggle with desserts was shattered. Can't wait to go back! Reasons for high rating: 1. The explanations and results are connected, and it's reasonably priced without service charge. Compared to other restaurants in Hiroo like Silver and Innovative, this place offers a more enjoyable experience with both ingredients and sauces. And it's even cheaper than some other places that I haven't been to yet. It feels like there are too many expensive Innovative restaurants. 2. The service is efficient, with the chef personally serving and explaining everything (there are only 2 staff members in the kitchen). It reminded me of "Lafiness" in Shinbashi. The chef's personal touch and explanation make the experience even better. The chef mentioned that he doesn't want the restaurant to be exclusive to regular customers, so he treats everyone equally. 3. The Champagne pairing is enjoyable! Some customers don't realize there's no non-alcoholic pairing available until they arrive. It's important to understand the concept before visiting. The Champagne selection is excellent. The chef, who seems to be the owner, has the freedom to choose the best Champagnes. Ordered: - Chef's course menu for 13,000 yen - Champagne pairing for 12,000 yen - Water for 1,000 yen per person Dishes: - Amuse-bouche: Onion and caviar, fried lily bulbs and squid - Tarte flambée: Eggplant, sun-dried tomatoes, and squid ragout on a tart - Asparagus and green peas from Italy - Scallop with roe mousse, red abalone, and white bamboo shoots from Kyoto - Beltfish with black olive sauce - Pyrenean milk-fed lamb: Different cuts prepared in various ways

Located quietly in a residential area of Minami Aoyama, this restaurant is a hidden gem that can be hard to find even with a map. Climbing up a secret staircase with nerves tingling, you open the door to be greeted by the chef behind a dignified kitchen counter. The chef warmly welcomes you and pairs Champagne with the courses. As the chef explains the dishes, they also engage in interesting conversation, making for a delightful time. The amuse-bouche of sea urchin and caviar, asparagus and shrimp, red clam and shirako, baby lamb cooked in multiple ways, and baked goods with nuts and bananas are all full of the chef's creativity and passion, and are delicious and satisfying. The asparagus and bamboo shoots are vacuum-cooked to lock in flavor, the sea bream is nerve-shocked to avoid stress. The attention to detail and love put into each dish is evident. The Champagne selection ranges from mineral to rich vintage, all perfectly complementing the meal. The chef's direct interaction with guests is also charming. Although reservations are hard to come by, I can't wait to go back soon.

I made a reservation and visited on a regular day. It was a day with only 2 groups of customers, so it was quite difficult to get a reservation, but I finally managed to get one! I was excited to visit. I had always wanted to go here, but I hesitated because it is advertised as a Champagne restaurant, so I thought maybe they only welcome customers who appreciate the taste of Champagne. However, even though I can't drink, they warmly welcomed me! The dishes served by the friendly chef from Cannes showcase the beauty of a young chef's sensibility, with each dish having a delicious taste that can stand out on its own. To be able to enjoy this course at this price! (I'm really sorry for not ordering alcohol...) I asked for a birthday celebration plate, and the sense of it made me cheer. I recommend visiting for a celebration! The course is priced the same for both lunch and dinner. ★ Dinner Course 13,500 yen ★ Lily root and fresh sea urchin, wild boar gueule ★ Buckwheat crackers with carrot puree Baguette is hot and fresh ♡ ★ Italian green asparagus with Botan shrimp, wrapped in Piselli (Italian green peas) with sour cream, turmeric, lime, and herb liquor yellow sauce ★ Turnip gratin with shellfish broth, takenoko (bamboo shoots), udo (mountain asparagus) a spring-like dish ★ Red snapper, hiratake sauce with these two ingredients ★ Lamb loin, smoked with karashita (Japanese mustard greens), confit of belly, harami (skirt steak), fillet, shoulder balsamic stew, kidney ★ Lemon granita marinated in blood oranges, three types of citrus ★ Gâteau Basque with banana, pecan nuts, dark rum ice cream, caramel sauce

The restaurant is located between Nogizaka and Omotesando. It was about a 13-minute walk from Omotesando Station. The shop is located on a street one block back from Gaien Nishi Street, with no sign, making it hard to find. You go up the stairs and the shop is on the left. The interior has counter seats and table seats, with a stylish and simple decor. We had a course for 13500 yen. We had the following dishes: - Amuse: Uni and lily root with a gelee made without gelatin. - Amuse: Pizza-like dough with carrot puree and cheese. The dough was fluffy and warm, and the carrot puree was very sweet. - Botan shrimp and green asparagus: Italian green asparagus boiled in a vacuum pack, combined with botan shrimp and green peas. Served with sour cream, turmeric, lime, and sweet herb liquor sauce. The botan shrimp was cooked medium rare and tender. - Turnip and squid: Gratin with turnips, squid, wild garlic, butterbur, and udo mixed together. The gratin had a shellfish broth bechamel sauce. - Red snapper: Red snapper with crispy skin and rare, moist flesh. Seasoned perfectly with salt and served with a mushroom broth sauce. - Lamb: French milk-fed lamb with smoked cress, chili confit, lamb fillet, shoulder balsamic, lamb kidney, and mustard. The lamb was tender and flavorful. - Granita: Lemon granita with fresh crystal pomelo, buntan, and dekopon, mixed with blood orange juice. - Gateau Basque: Basque cake with rum ice cream and caramelized banana. - Coffee and petit fours. The dishes were delicate, beautiful, and delicious, showcasing the ingredients with well-balanced seasoning and cooking methods. The portion sizes were just right, and the cost performance was good. With only two groups per day, you can enjoy a leisurely meal. I had a wonderful time. ♡

Hello everyone. ZMA here. How about going for some French cuisine today❣️ Let's visit "L'Orgueil" in Gaienmae, a restaurant that opened in February 2016 and earned a Michelin star within a year❗️ They aim to provide gastronomy that pairs well with champagne. Chef Fumiya Kase, who trained at "Le Cordon Bleu" and "Cantessance," creates dishes based on his own sensibility and philosophy. They offer 4 types of red wine and the rest is all champagne✨. The 7-course menu costs ¥13,500 for both lunch and dinner. Let's go❗️ ★Amuse-bouche Three items including a dish wrapped in sweet potato and citrus, and beets. The harmony of sweetness from the sweet potato and the beet's acidity is delightful. Another item is a small pizza with seared horse mackerel. A satisfying selection for the amuse-bouche. ★Appetizer A dish of shrimp wrapped in cabbage core, served with a mustard sauce. The sweetness, crunchiness, and umami of the shrimp are well-balanced. ★Soup A soup made with root vegetables and beef. The beef is lightly boiled along with the vegetables. The beef is excellent, but the sweetness of the vegetables, earthy aroma, and mushrooms are not overshadowed by the truffle❣️ ★Fish dish Sawara fish with crispy scales, served with red turnip and shiso sauce. The crispy fish and the sauce are a perfect match. Light yet flavorful. ★Meat dish Duck served in various cooking methods for different parts - grilled, roasted, fried, and foie gras. A complex dish that is difficult to serve on one plate without getting cold, but it offers a variety of flavors and is superb. ★Dessert Two desserts - one is a strawberry daifuku, and the other is a citrus cream puff. Both visually appealing and delicious to taste. Thank you for the meal. There is a unique flow, style, and taste that sets this restaurant apart. I wrote "arrogance" in the title, but there is another meaning to L'Orgueil - "pride." Perhaps Chef Kase's "arrogant" course will eventually become a source of pride. If you want to experience Chef Kase's unique sensibility, be sure to visit. Alright, see you soon〜〜 ===========

I was interested in a restaurant that specializes in Champagne pairings, so I made a reservation after browsing their website. The location of the restaurant is a bit hard to find, a little far from Gaienmae Station. It's like a "hidden gem" restaurant. They only offer a set course meal and the only drink option is the Champagne pairing (full). The cuisine leans towards highlighting the flavors of the ingredients rather than traditional French sauces, with a delicate touch that incorporates a Japanese sensibility into French techniques. The Champagne pairings are carefully selected to complement the dishes, with some rare and aged Champagnes that are not widely known in Japan. The pairing was excellent and the price was quite reasonable considering the quality of the ingredients, satisfaction, and market value. I would like to come back again to experience the seasonal menu. Here are my thoughts on the dishes and pairings: - Amuse-bouche: Minke whale and beet rolls, black olive and octopus, mackerel with spinach and sesame Pairing: Paul Bara, Burt Reserve, Grand Cru, NV - Appetizer: Honey cabbage and red shrimp, tomato, mustard Pairing: Lelarge Pugeot, Honey Harmony, NV - Soup: Veal and mushroom consomme, seasonal root vegetables Pairing: Charles Heidsieck, Rose Millesime, 2005 - Fish dish: Sauteed cutlassfish, roasted turnip Pairing: Pascal Doquet, Vertus 1er Cru, Blanc de Blanc, 2005

Champagne, a carefully selected restaurant featuring wines from the Champagne region. Enjoyed a full pairing course at the counter, with the chef preparing the dishes right in front of us. The chef, Mr. Kase, was cheerful and made the experience very enjoyable and delicious. Will definitely visit again. Parmesan cheese, Gujer, Iberico pork with turnips, Fungo Bay, sweet shrimp, Armagnac, marinated with sherry vinegar. Buckwheat dough, Polonegi ignited with crab broth, blue squid and turnips in pasta form, Roilom, Tsukiyomi tangerine, fried squid legs. Hazeru beef tongue, smoked tongue, flat mushrooms, black truffle, puree of carrots and dried tomatoes. Mackerel, Chinese cabbage, mango vinegar, Kintoa pork rib roast, bamboo shoots, rillettes, spinach. Milk ice cream, strawberries, pistachio chocolate terrine, black sesame mousse, milk mousse foam financier, raw caramel.

I was treated to a meal for my birthday! The restaurant had no signs, so I walked around it completely before finding the entrance on the second floor. The atmosphere inside was like a hidden gem, with a chic and calming vibe that allowed me to relax and enjoy without any pressure. The food was amazing, with high-quality ingredients that were delicious on their own, but I wished the sauces had a bit more presence to create a better French dining experience. The desserts were simple yet delicious, and I enjoyed them until the very end.

The restaurant was not very conspicuous and I got lost for a while. After confirming the building name and going up, I found it! There was a large kitchen counter and tables. There were only two groups at the table seats. This means it's hard to get a reservation. I enjoyed chatting with the friendly chef and eating delicious food. The dishes of shirako, crab, eel, and saury were all amazing. The crispy skin and the gradual cooking of the fish inside impressed me. The duck was also incredibly delicious. Thank you for the feast. (*´ｖ｀)

Located in a quiet residential area in Minami Aoyama, just off Omotesando Street, is the French restaurant "Orgueil". The concept of the restaurant is "Gastronomy that pairs well with Champagne". The small door next to the entrance, with the restaurant name written discreetly like a doorplate of an apartment, gives it a hidden gem vibe. The name "Orgueil" means "arrogance" in French, symbolizing the pride that the chef, who trained in the Champagne region of France, puts into his dishes. The set course menu, priced at 19,500 yen, includes dishes like abalone and chanterelle, Hokkaido botan shrimp tempura, and deer loin with various exquisite pairings. The experience is enhanced with organic grape juice, sparkling water, and coffee jelly served as a post-meal treat.

I had always wanted to visit "Orugiyu". I had thought that people who can't drink champagne were not allowed, but a regular customer told me that it's okay even if you can't drink it. Finally, I was able to make a reservation after struggling to get one! Chef Kase, who trained in France and then worked at "Cante Sans", opened his own restaurant in 2016 and amazingly received one Michelin star within 10 months (2017-2022). The dinner course costs 13,500 yen, and I opted for a pairing of 6 half glasses of champagne! The 6-glass pairing costs 6,500 yen for half glasses and 11,000 yen for full glasses. There is also a 1,000 yen water charge, and no service charge it seems! Here is what I had: - Amuse-bouche with 3 varieties - Botan shrimp, Ezo abalone and chanterelle, buckwheat galette with foie gras and pumpkin puree - Whitefish milt and spider crab imitation (king crab family) with Poiré - Eel and yam tart, beet akayagara, white seaweed bouillabaisse sauce - Hazunohara beef with chili pepper and cheek meat, Fabrèton and caramelized pear, banana ice cream - Coffee jelly and mascarpone, post-meal drink and petit fours Everything was delicious, but the Hazunohara beef was particularly amazing! The chili pepper and cheek meat were also very tasty. And, good wine doesn't make you drunk, huh? (In the end, cheap wine is shipped by sea, so it contains a lot of preservatives?) I was surprised that I could drink 6 glasses and still be lively without getting drunk. Vintage champagne like this is truly precious! Money spent: 21,000 yen Rating: 4.5 points 5 points: Definitely want to visit again!! 4 points: Would like to revisit if given the chance! 3 points: Would be okay to revisit. 2 points: Once is enough. 1 point: No need to go.