I visited a caviar restaurant located in the center of the prominent Omotesando street in the afternoon on a regular day. I didn't know there was a caviar restaurant on the second floor of this building, one of the Ralph Lauren stores on the west side. I was led up the stairs to the second floor, where there was a private room with a clear view outside. There were no other customers, perhaps due to the impact of COVID-19 or because the restaurant only gets busy at night. I ordered the Yosakoi Caviar Course (16g) for 18,150 yen, which included various dishes with caviar served in the middle. All the dishes were delicious, and the caviar, which was the highlight, was the best I've ever had. Yosakoi Caviar is a special caviar from high-quality fish raised in the underground water of the Niyodo River in Kochi Prefecture for over 8 years. It is known for its creamy texture, rich flavor, and refined taste due to its low salt content. This particular caviar is considered to be from Harajuku due to where it is processed. Overall, it was a delightful dining experience.

French caviar specialty store "MAISON DE CAVIAR BELUGA" in Omotesando, where you can enjoy a luxurious course using Yosakoi caviar while overlooking Omotesando. Yosakoi caviar is produced in Haruno, Kochi. It is a homemade fresh caviar extracted from sturgeon at the only caviar specialty store "Beluga" in Japan, where all processes are carried out. The second image is Caviar Vodka, a drink to enjoy with caviar. I'm not used to the combination of caviar and vodka, so I didn't understand the goodness, but I felt a luxurious feeling. The food was delicious, and the dishes were mostly designed in gold, making it a high-class and luxurious restaurant.

Memoir - Part 17: Omotesando - Maison de Caviar Beluga When it comes to the origin of caviar, the Caspian Sea and the Amur River are well-known, with caviar from Russia and Iran being famous. The size and taste of the caviar grains vary depending on the type of sturgeon. The caviar at this restaurant is called "Yosakoi Caviar" and is made using underground water from the Niyodo River in Kochi Prefecture. The course mainly features caviar, but not everything is caviar. Main dishes also include meat and fish. The caviar ranks from top to bottom as Beluga, Osetra, and then hybrid varieties. It's important to remember that most caviar-like dishes served at parties are actually lumpfish caviar. Foreign bottled caviar tends to be slightly salty, but domestic caviar is mild in taste as it is not frozen or pasteurized. However, whether it is really delicious is somewhat subjective. The course at this restaurant included a caviar tasting of three different types, so if you're interested, you might want to give it a try, but be prepared for the high price. Thank you for the meal. I will visit again if I have the opportunity.

I tried a caviar tasting at this restaurant, with Beluga, Ossetra, and Yosakoi varieties on a spoon. They also offer a unique dish of wagyu sirloin steak topped with Yosakoi caviar, which you may not find elsewhere. The wine selection is also excellent.

You can enjoy a caviar tasting at this restaurant, featuring Beluga, Ossetra, Sevruga, and Japanese Yosakoi caviar. We tried 2.5 grams of each type on a spoon to compare their flavors and textures, providing a unique and valuable experience. The tasting went well with Taittinger champagne. For the main course, we shared a dish of duck and wagyu sirloin topped with Yosakoi caviar, paired with Pinot Noir, and it was delicious.

I had a very rare experience of comparing and tasting multiple types of caviar, including the precious Beluga caviar. The experienced sommelier paired the caviar perfectly with my preferences and the ingredients. You can choose from a selection of main dishes, including fish and meat. It's highly recommended because you can enjoy various ways of eating caviar. I also enjoyed a cheese platter after the meal, which was delicious.

I was invited to a luxurious caviar lunch before and was deeply impressed. I had been wanting to go back for a more affordable lunch, but never had the chance until now! I finally made it for a White Day lunch as a Valentine's Day return gift. I ordered the casual course for 3,200 yen. I wasn't feeling up for alcohol that day, so I opted for Perrier. The glass was from a fashion brand like Lanvin, from 30 years ago when the restaurant first opened. The meal included a small dish before the main course with semi-dried tomatoes and some kind of blue fish, I think. The appetizer had caviar with shrimp and squid. The soup was a delicious carrot potage with crispy carrot leaves on top. For the main course, I chose the pan-fried sea bass while my companion had the venison. Both dishes were tasty, with the venison being surprisingly tender and flavorful. The dessert was a cherry blossom blancmange with a choice of coffee or tea. I opted for the Castleton Darjeeling tea, which is usually only served during dinner time. The restaurant had a classic and antique feel, with the manager being a friendly and talkative gentleman. Despite the bustling outside, the interior was quiet and serene. I enjoyed my lunch experience and would definitely visit this restaurant again.

I had known that there was a caviar specialty store in Omotesando for a while, but I finally mustered up the courage to go for lunch this year. Once I went there, I have been going back many times. That's how delicious the restaurant is. The inside of the restaurant is very luxurious, yet quiet, and you can enjoy your meal while looking out at Omotesando. For lunch, there are options like choosing a main course or a pasta lunch, but I always go for the special lunch where you can choose between meat or fish, and I upgrade the soup to a half portion of pasta for an additional fee. The course that starts with appetizers before the appetizers is just amazing, with every dish being carefully prepared and exquisite. The dishes may vary depending on the day, so I don't know what will be served, but there hasn't been a single disappointment! Everything is just delicious! The caviar, which is not something I usually get to eat, goes really well with the delicious dishes. The tea at the end is served in shiny gold dishes. Being able to experience delicious food and a sense of luxury is truly wonderful at this restaurant (*^^*)

I was surprised by the difference in caviar I had ever eaten at the first caviar specialty store. The staff kindly taught me many things. Thank you.

I suddenly craved caviar and visited this restaurant. The large caviar pearls were rare, but even the regular size was delicious. When you feel like eating caviar, it's easy to enjoy here, although it's expensive. Is it normal for Aoyama? Other dishes were relatively tasty too.

I visited for lunch. We were celebrating a customer's special occasion, so we had the lunch course along with caviar and champagne. We had Beluga caviar for two people, served separately from the lunch, and the timing of the service was perfect - not too slow or too fast. The only thing that bothered me was when I asked for a champagne with a Cognac float, the staff seemed unfamiliar with that style and ended up pouring it in a bit messily. The restaurant was not crowded even during lunchtime, and the atmosphere inside was fantastic. I would love to visit again.

A shop where you can try various types of caviar. The interior has a French atmosphere from the Showa era. It wasn't crowded when I visited, so I was able to enjoy my meal in peace. It seems like the shop is run based on the owner's hobby...? I think it's a place to go to enjoy caviar, but personally, I don't dislike it.

I tried a tasting of three different types of caviar.

Caviar is delicious and you can enjoy a calm time with delicious food in a prime location in Omotesando. Highly recommended. It's not easy to find a place where you can eat caviar.

High course, best seat by the window! Definitely worth checking out.

I visited the only caviar specialty store in Japan, Beluga, which has a 1920s Vienna Art Deco-style design inside and a luxurious feel with gold cutlery. I love French cuisine, and I have visited all the French and Italian restaurants in the Omotesando, Aoyama, and Shibuya areas, so I usually introduce new restaurants. However, this time I would like to introduce a long-established restaurant that has been in business for 29 years. 1. Harajuku - Meiji Jingu-mae intersection: There were many families and tourists on this weekend. You often see foreign families carrying their daughters on their shoulders, which is common at the Shibuya Scramble intersection as well. After walking for about 2 minutes towards Omotesando station... 2. Beluga exterior: Located on the 2nd floor of their own building along Omotesando. 3. Beluga entrance: The name Beluga refers to the highest quality sturgeon caviar. Although it was not on the menu, I had a course meal consisting of appetizers, soup, pasta, and a main dish. * Amuse-bouche 4. Aori Ika 5. Lift up: Appetizer with caviar 6. Grilled scallop and sweet shrimp jelly with caviar 7. Reverse: Beautiful and delicious dish with sturgeon meat in the jelly 8. Scallops lift up: Deliciously grilled scallops with a hint of butter 9. Caviar up: First domestic fresh caviar from Yasukoi Caviar, a unique and gentle taste and texture * Soup 10. Pumpkin potage 11. Lift up * Today's pasta (half) 12. Snow crab peperoncino 13. Lift up * Today's fish dish 14. Itoyori 15. Lift up 16. Dessert: Strawberry gelato, tiramisu, fruits 17. Lift up 18. Espresso: With a gold sugar holder in the background 19. Window decoration: Truffles and foie gras are familiar delicacies, but caviar seems to have more depth. I would like to try a course where I can taste various types of caviar next time. Thank you for the meal! ＼(^_^)／

I visited this place when I got into caviar. I had never experienced eating caviar on its own before, so when I searched for caviar, this place came up. I added a caviar tasting to my course. The restaurant was not crowded, and the sommelier was very attentive. The wine we had was delicious, and the dessert was amazing. The plate was also my favorite type, so that alone got me excited.

One weekend evening, I had dinner with friends who love delicious food at Maison de Caviar BELUGA, a caviar specialty restaurant in Omotesando. The restaurant had always caught my eye when passing by Omotesando, and this time I finally got the chance to visit. We dressed up and headed out excitedly. We climbed the beautiful spiral staircase adorned with wrought iron railings and opened the heavy black door, sighing in awe. I couldn't believe such a space existed in Omotesando! The elegant Art Deco interior of the restaurant felt like a different world compared to the bustling Omotesando outside. We ordered the Chef's Special Course (Amuse-bouche, Today's Appetizer with YOSAKOI Caviar, Today's Pasta, choice of Meat or Fish, Dessert, Coffee for 5,800 yen) for each person, and also a set of three types of Iranian caviar for comparison (2.5g each for 19,000 yen) to share. The Iranian caviar set was served on golden spoons, each shining like a black pearl. As we waited for our champagne to arrive, we gazed in admiration at the caviar shimmering on the golden spoons. It was a luxurious experience even before we had tasted anything. The caviar set included Sevruga, Ossetra, and Beluga caviar. We also had YOSAKOI Caviar, which is domestically sourced from Kochi Prefecture, as part of the course's appetizer. It was a fresh and transparent taste with a strong elasticity. Sevruga had a light and slightly blue cheese-like aroma, while Ossetra had a rich flavor with a hint of seaweed. Beluga, with its large pearls, had a mild and delicate taste. Each caviar had its own unique color, shape, texture, flavor, and intensity, making the tasting experience enjoyable. We tried different ways of enjoying the caviar, either on its own or with sour cream on buckwheat pancakes with a squeeze of lemon. The combination with champagne was surprisingly delightful, complementing the caviar's richness and cleansing the palate. We mainly drank champagne throughout the meal, and the pairing was perfect. The wines we had were Filipo and Pierre Gimonnet, both excellent choices. Filipo had a glamorous and lyrical taste, while Pierre Gimonnet was more refreshing with a strong effervescence. Overall, it was a wonderful experience enjoying caviar and champagne at Maison de Caviar BELUGA in Omotesando.

I had always been curious about this place whenever I visited Omotesando, but since I wasn't really interested in caviar, I never went. That day, with nowhere else to go, I suddenly remembered this place. I called and they said it was okay to come right away. So I went. This is supposedly the only caviar specialty store in Japan. I can't confirm if that's true, but I've never seen another store like it, so at least in my mind, it's true. Inside, there was only one other customer. The place was luxurious, with paintings by famous artists like Renoir. The person who served us said it was built during the peak of the bubble economy, and they spent a frightening amount of money on the interior. I didn't know anything about caviar, and I assumed it would be expensive. When I saw the menu, I was shocked by the prices! This was not a place you could casually visit. But since I was already there, I decided to order a course properly. I chose the "Yosakoi Caviar 16 grams" course, which cost 14,000 yen. Yosakoi Caviar is a domestic caviar that is apparently quite delicious and recommended. It is grown in Kochi and arrives at this store in a gravid state, where it is turned into caviar, an original product of this store. By the way, if you order the "Beluga" course, it costs 45,000 yen. I couldn't muster the courage to pay 45,000 yen for caviar, but I bet it's incredibly delicious. 16 grams may sound like a small amount, but it was just right. When eaten with pancakes, it was a blissful experience. The aroma was delightful, with no fishy smell at all. Even though I knew nothing about caviar, I was satisfied with the taste at this price. The other dishes included sturgeon meat and steak, which were good but nothing extraordinary. The steak was a bit thin, but considering the cost, it's understandable that the caviar would take up most of the budget. The service was excellent, with friendly and approachable staff. I'd like to visit again someday, maybe to try the Beluga course. I don't know when that will be, though (laughs).