About 10 years ago, I used to frequent a French elegant interior, mansion-like restaurant in Hanzomon called Emevibair. The chef at Emevibair has now opened a casual and modern restaurant, which I visited upon the invitation of a gourmet friend. From the amuse-bouche finger foods to the delicious oysters with a refreshing sour cream-like acidity, a bit of creaminess added, and a sparkling seaweed jelly on top, I felt like I was transported back in time while still staying true to the classic French cuisine. The highlight of the day was the ham of duck on shellfish! The fusion of the slightly creamy sauce and truffles with the shellfish showed the French technique of incorporating essences and recreating dishes that you can only enjoy at the restaurant. A big fan of food, I was amazed by the excellent dishes, and I complimented them by opting for the wine pairing course of 5 kinds. Pairing truly is the best way to enjoy wine! It teaches you how to match flavors and broadens your horizons. I went with the intention of thoroughly enjoying the food and wine, but every time my glass emptied, the server would quickly pour me another, and I ended up having the usual amount of wine (about 1.5 bottles). I apologize for that. The person who provided the initial information to my friend inviting me must have been a sommelier. The wine pairing was fantastic, and it was really impressive. Once a refined Emevibair has transformed into a fantastic French restaurant.

French cuisine in Kagurazaka. The sign was not very noticeable and I almost passed by it. The atmosphere in the restaurant was calm, and all the dishes were surprisingly delicious. I enjoyed the wine pairings as well, and had a great time. The prices were actually quite reasonable for the level of food and drinks we enjoyed! I would love to go back again!

I have always wanted to try this place, where one non-alcoholic drink costs between 8,000 and 9,000 yen. I was extremely satisfied with the quantity and quality. Since it's summer, there were a lot of citrus-based sauces, but the balance was great. The venison was cooked perfectly and delicious. It was after Massimo, so you can really see the high level of Japanese French and Italian cuisine. However, about half of the restaurant was empty. I wonder if there are any places that could help Japanese chefs brand their restaurants and expand overseas. It's really a shame.

- Chef's Course - ◆ Parmesan Cheese Crème ◆ Sardine Terrine Tart ◆ Red Pepper Chiffon ◆ Red Shrimp Marinated with Fennel ◆ Amberjack Ceviche ◆ Foie Gras Pan-seared with Buckwheat Galette ◆ White Snapper in Pine Needle Grilled with Sauce Antiboise ◆ Roasted Wagyu Sirloin with Jus Sauce ◆ Mango Verbena Sorbet ◆ Tea Confections Parmesan Cheese Crème A classic amuse-bouche. The fragrant cheese flavor is perfect for snacking. Sardine Terrine Tart Though bite-sized, the sardine's richness stands out with the refreshing plum cream. Red Pepper Chiffon The cream on the chiffon complements the paprika's flavor perfectly, with a hint of mayonnaise adding richness. Red Shrimp Marinated with Fennel Three generously-sized prawns are accompanied by lobster jellies and fennel cream, creating a refreshing and flavorful dish. Amberjack Ceviche Smoked amberjack has a firm texture and citrusy lime notes, complemented by buttercream and kumquat for a summer-ready dish. Foie Gras Pan-seared with Buckwheat Galette A rich morel mushroom cream sauce enhances the flavors of the foie gras, paired with Madeira sauce and sautéed morel mushrooms and green beans. White Snapper with Sauce Antiboise The sweet white snapper marries well with the tangy Sauce Antiboise, with artichoke mousse and hijiki seaweed adding depth and texture. Roasted Wagyu Sirloin with Jus Sauce Well-marbled Wagyu sirloin with a rich aroma and sweet fat, served with a savory jus sauce and garnished with potato galette and green beans. Mango Verbena Sorbet Refreshing sorbet with the clear sweetness of mango and verbena, perfect for ending the meal. Tea Confections White chocolate tart and lemon tart, both delightful and well-balanced. The lemon tart, especially, with its citrusy flavor and melt-in-your-mouth crust. Each dish is well-structured and delicious, making for a satisfying dining experience. While the dishes lack surprises due to their cohesion, lovers of modern French cuisine would appreciate the impeccable execution of all four courses. Bringing anyone here is sure to leave them satisfied.

The beautifully crafted dishes were served in a polite manner. The service was pleasant and the selection of non-alcoholic beverages was impressive. The cost performance is amazing! Even men can be fully satisfied with the generous portion sizes. The casual atmosphere made it easy to enter, but the dishes were authentic and delicious.

Florezon @ Iidabashi A Michelin one-star French restaurant. This time, I visited for lunch to celebrate a special occasion. The interior of the restaurant is casual, like a stylish café. You can enjoy authentic French cuisine in a relaxed atmosphere. The amuse-bouche consisted of three dishes: - Sardine pâté with chickpea crackers - Duck prosciutto on fluffy pastry - Parmesan cheese tuile The combination with Champagne was fantastic. The appetizer was grilled horse mackerel, lightly seared on the surface and mostly raw inside, with a vinaigrette viand sauce. It was fresh, flavorful, and lacked any fishiness. The pairing with a local Koshu wine was amazing. The warm appetizer was a pâté en croûte, with well-spiced meat and a perfect pastry. The white wine pairing was surprisingly good and reasonably priced. The bread was a standard baguette, perfect for soaking up sauces. The fish course was red seabream with beurre blanc sauce, refreshing with a hint of tomato acidity and rich buttery flavor. The main course was roast venison with perfectly cooked meat and no gaminess, paired perfectly with red wine. For dessert, basil ice cream, shiso granite, and peach compote were served, refreshing and cleansing after the rich flavors of the main dishes. The petit fours included a nutty chocolate cake and banana cake, the banana cake leaving a lasting impression. The bill came to about 14,500 yen per person, surprisingly reasonable for a full-course, one-star quality meal with wine pairings. This is truly a hidden gem in Kagurazaka. I look forward to visiting for dinner next time. Thank you for the wonderful meal! #French #Florezon #Kagurazaka #Michelin #OneStar #Lunch #Wine #Pairing #Venison

The restaurant offers a casual French full course for 9000 yen, perfect for anniversary celebrations. There is no dress code and the atmosphere is relaxed, with a counter where you can also sit. The appetizers were especially delicious, with a fantastic pairing of horse mackerel and water eggplant. The terrine was also rich and tasty. Truly a Michelin-starred restaurant. I left feeling satisfied and full. I would love to try their lunch menu next time.

I was surprised by how good the special course at this Michelin one-star restaurant was in terms of value. The course, which combines modern and classic elements, was very satisfying. I opted for the wine pairing with the dishes. Each dish was unique and delicious, but when paired with the wines, the flavors enhanced each other. I was impressed by the sommelier's wine pairing skills. The entrance of the restaurant has a hidden-gem feel, and the interior is stylish with a great atmosphere, making it a very comfortable place to dine. I would love to visit again. (I forgot to take a picture of one dish... tears)

I finally visited a restaurant that I had been curious about for a while after finally securing a reservation. It is located on the second floor of a building just off Kagurazaka Street. The restaurant has an open kitchen with table seating and a counter, creating a calm atmosphere. The amuse-bouche consisted of duck ham and brioche, vegetable mousse with clams, and cheese chips, each offering a different texture to enjoy. The appetizer included three types of pate - venison, pork, and chicken liver - which combined to create a wonderful harmony of flavors. The fish dish featured crispy-skinned soy and scallops in a beurre blanc sauce that was incredibly delicious. The meat dish was black wagyu beef cheek stewed in red wine, tender and full of flavor. It paired perfectly with the Merlot recommended by the sommelier. For dessert, almond sabayon with salted ice cream provided a nice balance of flavors. Overall, the restaurant presents classic French cuisine in a simple yet impressive way. While the appetizer was outstanding, I wished the main course had a more modern touch.

I had the Chef's special course with wine pairing. Both the quality and quantity of the dishes were sufficient. Considering the Michelin one-star rating, the 14,000 yen course seems like a great value. The dishes not only looked beautiful and original, but even more common dishes like steak had excellent preparation. I would like to make a reservation in advance and revisit this place.

Night revisit, as crowded as ever. The course menu included: - 3 types of amuse-bouche - Foie gras and spring vegetables espuma - Smoked bonito and white asparagus - Red deer benie with Persian fen aroma - Ainame poached with kudzu powder - Murakoshi shamorok breast meat farce with Volaille juice - Murakoshi shamorok cheeks Marengo-style with Coralline sauce - Griotte clafoutis with Savayon sauce and Fenuil glass The amuse-bouche consisted of the usual choux and chickpea tartlet with trout tartare and egg, topped with homemade duck ham. The second amuse-bouche was a fusion of shellfish, fraigra, and spring vegetables espuma. The fish appetizer featured bonito and white asparagus. The warm appetizer was Red Deer benie, flavored with eight-spice Madras sauce. The fish dish was marinated in the style of aimen, pleasantly combined with clam and chicken broth, and Morel mushroom farce. For the main dish, we had Murakoshi Shamorok from Aomori. The breast meat farce was cooked at low temperature and then seared for a crispy finish. The second main dish featured Murakoshi shamorok thighs stuffed with rice and pan-fried with Colarine sauce and fried egg, reminiscent of a chicken Marengo. Dessert was Griotte clafoutis, a creative twist on the classic clafoutis dish. The crispy texture of the sugar was maintained, and it was served with an excellent Savayon sauce. The pairing with the Fenuil glass was also delightful. Overall, the restaurant has shown remarkable evolution since the first visit. The quality was exceptional, and the pricing was fair. Thank you as always for the wonderful experience.

Located on the second floor of a building in Kagurazaka, this restaurant is easy to miss if you're not paying attention (I almost passed it myself). With high ratings on Tabelog, it's no surprise that the restaurant was fully booked when I visited. I arrived for my 7:30 reservation and the limited options for course meals were already being offered. I was impressed by the excellent and affordable wine list, and the wine I chose was in great condition, conveying the restaurant's intention for guests to enjoy both food and wine reasonably. The dishes I enjoyed included Parmesan tuile, choux pastry with pate de campagne, Niçoise salad with quail egg, risotto with clams and butterbur, octopus, bamboo shoots, and takenoko with clam foam, and roasted deer from Tottori with red wine sauce and gnocchi topped with summer truffle. For dessert, I had almond milk sherbet, ricotta cheese sorbet, and a combination of hyuganatsu and chocolate. While there were a few instances of inconsistent service, it was clear why the restaurant is so popular. Thank you for a great experience today.

I celebrated my child's birthday and my promotion with a Michelin-starred French restaurant. We reserved the chef's special course (¥14,000 excluding tax, 10% service charge). The bread was surprisingly delicious, my child even said, "I would buy this if they sold it." The highlight was the Aomori's Kuraishi beef lamp steak, which won an honorary award at the National Beef Cattle Association, making it the best in Japan. It was incredibly tender, perfectly fatty, sweet, and extremely delicious. Despite being a French steak, it was quite generous in portion, making it incredibly cost-effective.

I visited Opium in Fukuoka, recommended by Mr. Harada, a wine lover. I've always wanted to come here but reservations were difficult to get. I finally got a chance to visit and I'm so happy! I didn't know that the sommelier, Mr. Sasaki, is the owner! As everyone writes in their reviews, the prices are really reasonable! The omakase course was 14,000 yen, and the pairing was 7,000 yen. The dish with fish, mushrooms, and scallops was amazingly delicious.

I visited this restaurant after having a full-course meal at another place. It was incredibly crowded. I ordered three dishes a la carte: -Salmon fume (small) -Murakoshi Shamo Rock - Roasted chicken breast and leg with sauce and morel mushroom sauce -Shibusto The salmon was perfectly cooked with crispy skin and tender flesh, served with a refreshing lemon sauce. Despite being an appetizer, it was satisfying like a main fish dish. The main course featured two different preparations of Shamo Rock chicken with two types of sauce. The chicken breast was incredibly juicy, almost borderline rare, while the leg was cooked just right with a slightly pink center. The texture contrast between the crispy skin and tender meat was excellent, and the meat itself was delicious. It was said that this was one of the last shipments from the producer of this Shamo Rock chicken, as they were discontinuing production. The dessert, Shibusto, was a cream Shibusto paired with citrus fruit. Although they don't have a dedicated pastry chef at the moment, the dessert quality was high. Overall, it was a great dining experience. I will definitely come back. Thank you for the meal.

I visited the French restaurant "Floreson" on the 2nd floor of a building located about a 5-6 minute walk from Iidabashi Station around 6 pm on a certain day in March 2023. The restaurant had a good atmosphere and there were no other customers at that time. I had made a reservation for the ¥8,500 full course menu and requested a champagne and wine pairing. I was first served the "Bosch Champagne Origin Brut," which had a refreshing aroma and a nice mineral feel, making it a suitable first drink. The amuse-bouche consisted of seaweed and whitebait, and wild boar and carrots, with crispy cheese crackers, all of which were beautifully presented and delicious. This appetizer set a high expectation for the upcoming courses. The Aomori Fukaura salmon with crispy skin was my choice from the selection of appetizers. It was accompanied by a lemon vinaigrette, tuna belly, and horseradish cream sauce that complemented the salmon and vegetables well. I enjoyed this dish with the rosé wine "Limited series Gumza Rosé," which paired nicely with the dish. The main course was a hearty dish of Saga white asparagus, shiitake mushrooms, and scallop stuffing. The sauce made with morel mushrooms and white wine enhanced the flavors of the dish. I paired this dish with the white wine "Côtes du Jura Blanc Tradition," which had a refreshing aroma and a noble taste that worked well with the dish. The marinated Mazoi fish with bamboo shoots and horsetail was cooked perfectly with a slightly sweet sauce, creating a dish with a delightful texture. I paired this dish with the white wine "Beltonne Montagny les Cœurs," which had a high aroma and a robust flavor. The New Zealand lamb roast was my choice for the main course, which was served with roasted vegetables and a sweet sauce that highlighted the lamb's natural sweetness. I enjoyed the different textures of the lamb while pairing it with the red wine "Château Livran." For dessert, a marinated pineapple and Chartreuse parfait was beautifully presented, offering a refreshing and sophisticated taste. The dessert was satisfying, and I ended the meal with coffee and petits fours. Overall, I was surprised by the quality of the meal at this price point. The wine pairing was excellent, and although the staff's explanations of the dishes were a bit hard to understand, the restaurant's ambiance was serene and enjoyable. "Floreson" in Kagurazaka is a French restaurant where one can have a satisfying meal in a pleasant atmosphere, and I look forward to returning regularly.

We found ourselves looking for a reasonable authentic French restaurant during this age of inflation, and ended up at Coco in Kagurazaka. As expected from the chef who used to work at the unfortunately closed Kojimachi Emé Vibre, the food was truly wonderful. Moreover, in this day and age, it's impressive that you can dine with alcohol included for under 15,000 yen per person for dinner. The value for money is outstanding. We'll definitely be visiting again. We dined with a total of 2 people, with all dishes included, it was 8,500 yen tax included for each person, I chose an additional appetizer for 1,200 yen, making our course 9,700 yen, we had 4 glasses of wine for 5,900 yen, a service charge of 2,410 yen, for a total of 26,510 yen. The course was a perfect full course, with amuse-bouche (first snack), appetizer, warm appetizer, fish main course, meat main course, dessert, coffee, and mignardises (after-dinner sweets). The Paté en croûte (featuring Kishu duck, Ezo deer, chicken, and foie gras) was an optional dish, a terrine-like dish filled with rich flavor that was all wrapped in pastry. The White asparagus with shitake mushrooms and scallops was a stuffed dish featuring the lovely fragrance of Morel mushrooms and unique White asparagus. The New Zealand lamb roast was a tender pink lamb loin, unlike any lamb I've had before. The dessert, Pineapple marinated with Chartreuse parfait, was rich in flavor yet had a refreshing citrus acidity that made it enjoyable till the end. The restaurant is located in a calm area behind Kagurazaka's Sogatei, on the 2nd floor of a building. The atmosphere is casual, like a standard Western restaurant. The wide windows offer a sense of openness, especially during the day. The open kitchen is manned by three staff, with one sommelier primarily handling the service. The sommelier, though unassuming, pairs each dish perfectly with wine. They are flexible, even offering to split glasses for tasting different wines, which we appreciated.

Kagurazaka is a stylish town. The entrance of the shops is lovely. You can have a meal in courses or stop by for a wine drink at a restaurant ^_^ This time, I stopped by for a wine drink. I ordered champagne and dessert, and it was so delicious ^_^ I will visit again.

A French restaurant known for its excellent technique of cooking over high heat and keen selection of ingredients. The chef, who previously worked as a sous chef at a Michelin two-star restaurant, now showcases his skills at this establishment. The main dish is roasted duck made with rich-tasting Kishu duck from Wakayama Prefecture. The 4kg duck breast is cooked at low temperatures, resulting in a beautifully prepared dish that is complemented by a light sauce. The duck sauce is perfectly balanced and doesn't overpower the dish. The amuse-bouche includes three varieties, including wild boar rillette served with champagne, blue sea lettuce and bacon topped with white fish, and Parmesan cheese tuile. The cold appetizer features Brittany veal tartare with grilled strawberries, sun-dried tomatoes, and plenty of caviar. The warm appetizer consists of lobster from Saga prefecture, white asparagus, shiitake mushrooms, scallop farci, and generous black truffles. The dish is accompanied by a sauce made with lobster, which pairs perfectly with the other ingredients. Pan-seared red snapper from the Seto Inland Sea is served with a creamy lily bulb and lily bulb foam cappuccino, along with snow peas and green peas. The balance of flavors with the well-cooked red snapper is excellent. Following the roasted Kishu duck, the dessert is a parfait with marinated pineapple and Chartreuse jelly, accompanied by passion fruit mousse and black sugar tuile. The meal ends with a double espresso and petit fours such as banana and caramel chocolate and lemon cream. The extensive wine selection curated by the owner-sommelier, who once focused on Vanaillateurs, includes traditional Champagne, wines from Vanzon and Bordeaux, and Burgundy Fissand and Pinot Noir for the duck. This French restaurant in Kagurazaka epitomizes high-quality ingredients, skilled cooking techniques, and light flavorful sauces that enhance the dining experience. The impeccable wine pairings further elevate the overall dining experience. This popular French restaurant in Kagurazaka is constantly evolving and has become a must-visit destination for food enthusiasts.