I visited "TAIAN TOKYO" located in Minato-ku, Tokyo. It took about a 9-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line. The restaurant is located in the basement of an apartment building in a residential area. The interior is simple yet stylish, with an atmosphere fitting for a hidden gem. There are counter seats and private rooms, making it suitable for dining alone or with a group. The chefs at this restaurant are said to be members who honed their skills at the renowned "Joël Robuchon" group, so I was very excited to try the food. The dishes I had this time were as follows: -Caviar and marinated firefly squid -Bluefin tuna and truffle salad with watercress, tomatoes, and potatoes -Wagyu tail soup with organic turnip -Sautéed tilefish with spinach, ginkgo, champagne sauce, and butter -Wagyu harami with truffle, green onion, and jus sauce -Sea urchin and homemade salmon roe with ginger butter rice -Strawberry and custard cream ice cream with organic yogurt I have attached photos. Before trying the food, I had the impression that it would be authentic French cuisine, but there were also Japanese-style presentations with traditional dishes, which added to the anticipation of "what's next?" I particularly enjoyed the second dish, the salad. Despite using tuna, it had a French flavor, which was a delightful surprise. On the other hand, I assumed the dish with sea urchin and homemade salmon roe would be Japanese-style, but I was surprised to find butter rice. Since it was the start of the new year and I was dining alone, I felt like I was at a chef's table, which was truly luxurious. It was a delight to be able to talk to the chef about various topics. Thank you for the wonderful meal. I would love to visit again in the future.

Innovative cuisine restaurant located in the basement of the apartment building, not a French restaurant. The name of the restaurant is derived from the national treasure tearoom "Machiya" created by Sen no Rikyu. Despite the lack of reviews from trusted reviewers, I decided to go because the chef had worked at Robuchon for over 20 years. Excerpt from an article at the time of the opening in 2018: "The chef's omakase course (18,000 yen) includes about eight dishes from appetizers to desserts, using plenty of high-quality ingredients such as caviar, truffles, and lobster, typical of French cuisine, as well as abundant seasonal Japanese ingredients. The chef's other focus is on French Rouen duck." Prices have gone up due to price increases, but the course includes no truffles and the main meat dish is beef stew. Rather than thinking of it as French cuisine, let's go to enjoy the dishes with no concern toward the price and appreciate the creative Japanese cuisine that occasionally outshines the salt. There was no bread served. Good job. - Corn soup Beef consommé Caviar - Striped jack marinated with red onions - Crab, avocado, and apple tartare Burrata cheese - Lobster with Parmesan cream sauce - Beef cheek stewed in beer, with shiitake and girolle mushrooms - Hair crab and sea urchin risotto with pepper - Melon, yogurt, vanilla dessert The courses cost around 30,000 yen, so I was expecting more.

I visited a restaurant where I had a private seat next to the chef I know. The chef, Morinao, is a veteran who spent 20 years at Robuchon. The restaurant is located in the basement of a quiet residential area in Hiroo, and it may be a bit difficult to find. The name of the restaurant, TAIAN, comes from a tea room called Maitan in Kyoto, and it accommodates only two parties a day. The atmosphere is calm and relaxed, with no hustle and bustle of French dining. The food was delicious, and I would recommend it to anyone looking for authentic French cuisine. #ThankYouForTheMeal #Chef Morinao #Gourmet #French #Hiroo #FirstVisit #JustBetweenUs #StaffEnjoyedTheMeal #That'sAllFromTheScene

It was delicious. I attended a banquet and the semi-private space was nice. It cost less than 40,000 yen per person. I had about 3 glasses of sparkling, white, and red wine. The ingredients were cut large in each dish, allowing you to feel the flavor of the ingredients. It looks like Japanese cuisine but tastes like French with a fusion twist. Overall, the dishes are filling. Bread is not served but it's enough.

The chef is a veteran who has honed his skills for 20 years in robuchon style cuisine! I've been curious about this place for a while and finally had the chance to visit. It's located about a 10-minute walk between Nishi-Azabu and Hiroo. It's tucked away in a residential area, and you wouldn't even notice it's a restaurant from the outside - a hidden gem. Inside, there are counter seats and private rooms with a chic and stylish atmosphere for adults. I tried the 24,000 yen course. I had the following dishes: - Hairy Crab, Apple, Caviar: The Hairy Crab meat is mixed with eggs, apple, and caviar. The honey and butter-cooked apple adds a unique sweetness and richness that pairs well with the caviar's saltiness, with hints of balsamic and ginger adding depth. - Horse Sashimi: Served with a salad of dry prunes, watercress, and a horseradish dressing. The slightly Korean-inspired sesame oil dressing complements the watercress' bitterness and the intense sweetness of the prunes. - Oxtail Soup: Simple and French-style, with diced Kaga Daikon and a hint of ginger and pepper. - Alfonsino with Spinach Saute and Ginkgo Nuts: The Alfonsino fish with a red wine sauce pairs beautifully. - Japanese Beef: A well-marbled Kuroge Wagyu beef dish with porcini mushrooms and Negi green onions. - Matsubagani Crab and Salmon Roe Butter Rice: Luxurious butter rice with a rich mixture of Matsubagani crab and salmon roe. - Vanilla ice cream with strawberries and champagne jelly. - Black tea. The food is consistently excellent, with a perfect balance of flavors in each dish. The presentation is elegant, and the atmosphere is refined yet comfortable. Despite being a one-man show, the service is efficient and friendly. Conversations with the chef add to the enjoyable experience, making it a lovely time spent at the counter.(*^o^*)

I heard about an amazing restaurant in Roppongi and decided to give it a try. It's located a 10-minute walk from Nishi-Azabu and Hiroo Station. The restaurant has 5 counter seats and a few tables, but currently operates with just one staff member, serving only 2 groups of 6-7 people per day. The name "Tain" comes from the national treasure teahouse "Tai-an". The chef, Meg, wanted to provide straightforward dishes without embellishments. The menu includes Champagne cream oysters with caviar, a salad with cold amberjack from Imizu, truffles, and Cavalo cheese, a truffle-flavored Japanese-style consommé soup with burdock and Lily bulbs, Kinmedai with Japanese leeks and broccoli in an anchovy-shallot sauce, angus beef with French asparagus and truffles, braised beef cheek with butter rice, and a dessert of pastry, strawberries, and champagne jelly. Meg, who worked at Robuchon, Sugarabo, Asahin Gastro-Lom, and Nabenism, showcases a unique style at Tain by creating completely different dishes. Tain offers simple, unadorned French cuisine made with Japanese ingredients and bold yet not overwhelming original sauces. The restaurant truly impressed me from the very first dish. The Japanese-style soup was exceptional, and the red-haired Japanese beef showcased its excellent texture and flavor with a perfect sauce pairing. This restaurant felt like a great find, offering a fusion of Japanese and French cuisine.

Chef Nobuyuki Mori, who worked at Chateau Robuchon for over 20 years, opened Taillant Tokyo in Hiroo, seeking his own unique dishes and ambiance. The restaurant, with only two groups served per day, offers a spacious and sparkling counter where guests can enjoy classic French cuisine with a focus on rich sauces. The highlight of the meal was a dish featuring a large rock mushroom from Iwate, fried and served with luxurious Oma Blue lobster and a rich sauce. The deep, rich sauce, a specialty of Chef Mori, paired perfectly with the lobster and giant mushroom, blending French and Japanese flavors harmoniously. From the appetizer to the dessert, featuring Nagano Purple grapes, high-quality ingredients were expertly prepared with delicious sauces. It was a pleasure to interact with Chef Mori and feel the aura of this talented culinary artisan. The set course menu for 24,000 yen included dishes such as crab and caviar, tuna with black fig and blue cheese, and Wagyu harami with veal jus. A delightful dining experience overall.

Every year, a gourmet guy hosts a grand birthday party with white truffles. There is no event that makes me more nervous than celebrating his birthday. As it's just two guys who love to eat, we decided to go to "TAIANTOKYO" in Nishi-Azabu. It has been 8 months since our last visit. Chef Noboru Mori has nearly 20 years of experience at Robuchon. Last time we had lunch, but this time we will enjoy the full power of the 24,000 yen dinner course. The restaurant's name is derived from the cherished tea room "Waiting Hut," a national treasure that still exists in Kyoto. We brought two bottles of wine. The chef is a fan of Burgundy wines, and the wine list has a high percentage of Burgundy and Champagne. Pricing is reasonable, and there is no specific wine pairing, so it's best to order by the bottle. Look at the amount of caviar on this dish. Giant chunks of Ise shrimp topped with caviar on top, with fresh cheese on the bottom holding it all together. The anxiety about whether this can match the annual white truffle festival as an answer song vanished at this moment. Next was horse meat. The rich, muscular meat blends with the intense sweetness of mango. The truffle also adds a needed aroma. Look at the amount of caviar on this dish. Tonight, there is a risk of consuming a whole can between the two of us, these fish eggs that would make someone with Trypophobia faint. The fish is a fatty yellowtail. It is juicy and the saltiness of the caviar blends well. Bamboo shoots and white asparagus provide a rich taste, and dipping it in the sauce makes it even more delicious. "Next is lobster," I heard, but there is a bomb-sized abalone as a side dish that goes beyond a laugh. With a simple seasoning that accentuates the natural flavors of the lobster and abalone, it was truly delicious. The main dish was Rouen duck. The Emo Body was well over 100 grams per person. It is a duck even higher than Challandais, full of wild flavor and richness. The taste is delicate yet intense. The sophisticated flavor of the crispy skin and the elegant fat pair well with the Chambertin. For dessert, there was uni risotto. But this is more of uni than risotto. It has an unbelievable amount and quality of uni, and the sweetness of corn goes well with the creamy rice. The dessert, rather than being light, is as rich as the earlier uni. This vanilla ice cream is topped with a strawberry that is unbelievably large, probably twice the size you are imagining. We finished with tea. As always, or perhaps even more so, it was a course that left a lasting impression. Although not using devilish techniques or complicated cooking, this kind of power can only be achieved through French cuisine. The box can fit 10 people, but limiting the number of guests to about 2 pairs a day is a great touch as a guest (though I'm not sure about the business side of things). Pursue gourmet dining with your male friends who are not swayed by trends.

Located in a building in the maze of alleys and backstreets between Hiroo and Nishi-Azabu, "TAIAN TOKYO" is a restaurant I had been planning to visit after seeing it in 'GQ JAPAN'. Right after that, a respected friend recommended it as a must-visit spot for this year. The name of the restaurant is derived from the national treasure tearoom "Tai-an", which was personally entertained by Sen no Rikyu. The concept is not only focused on cooking but also on the chef personally hosting the guests. The chef, Naoyuki Sakari, who sharpened his skills for nearly 20 years at "Joël Robuchon". The restaurant only has table (private room) and counter seats. For lunch, it's an omakase course. 【Cheers】"Orrezzua" tastes even better in Baccarat glasses. The Christofle cutlery is beautifully patterned. 【Amuse】"Zuwaigani, Caviar" - A consommé jelly of snow crab, caviar, and lobsters with a white cheese base. Topped with piment d'Espelette and gold leaf. Enjoy the aroma of caviar and crab, along with the hidden "caramelized apple and orange" in the creamy white cheese. 【Starter】"Lobster with Roquefort cheese" - Lobster from Brittany poached in a cool bouillon. Served with figs, pears, fruit tomatoes, pink grapefruits, and topped with roquefort cheese and white truffles. The sauce is a combination of honey-vinegar reduction and aged 20-year-old balsamic. An homage to Robuchon's "Langoustine Ravioli". 【Main Course】"Kue with Uni" - Lightly seared kue with garnish of Jerusalem artichoke puree, butter-sautéed spinach, and ginkgo nuts. Topped with uni marinated in Sauternes white wine and Shaoxing wine. The richness of uni compliments the mild flavors of the kue, creating a profound and balanced taste. 【Main Course】"Wagyu Beef Steak" - Wagyu beef striploin with fine marbling. Served with romaine lettuce, watercress, and large shimeji mushrooms from Tango. Topped with white truffles. Precise cooking extracts extra fat from the beef, enhancing the meat's flavor and emphasizing the essential role of the sauce in French cuisine. 【Closing Dish】"Risotto" featuring homemade ikura marinated in Sauternes, white truffles, chicken broth, cream, and parmesan cheese. It's an opulent risotto with intense flavors and exceptional texture. 【Dessert】"Baked Apple with Vanilla Ice Cream" - Baked apple (compote?) with various brandies, Shaoxing wine, and salt-infused vanilla ice cream. Served on a bed of Champagne jelly. The perfect combination of textures and flavors. 【Drink】"Coffee" The restaurant's concept of hospitality, inspired by Sen no Rikyu's tea room "Tai-an", creates an intimate dining experience where the chef personally serves and interacts with guests. With a focus on French cuisine that both women and men can enjoy, sitting at the counter and engaging in conversation with the chef while savoring the dishes is a unique experience. The pace of the meal, with a limited reservation system, is carefully managed to ensure an enjoyable dining experience without unnecessary embellishments. This direct approach, with a touch of classical French influence, was truly appealing to my taste.

"Château Restaurant Maian" is a French restaurant where a chef who worked for over 20 years at "Joël Robuchon" and staff who also worked at Robuchon operate the restaurant in a 2-person team. The name of the restaurant comes from the national treasure tea room "Maian" created by Sen no Rikyū. They aim to provide hospitality like a tea room at the chef's table. The tableware, cutlery from "Christofle" and "Ryusen", plates from "Imari" and "Arita-yaki", and glasses from "Baccarat" play a role in complementing the high-quality ingredients used in the dishes. The restaurant is located about an 8-minute walk from Hiroo Station Exit 4 in a quiet residential area on the basement floor of a building. The interior of the restaurant has a calm atmosphere with a dark color scheme, pendant lights, and pleasant background music. There are 7 seats at the chef's table and 6 seats in a semi-private room. We visited with 4 people for lunch on a Saturday and used the semi-private room. (Lunch service is irregular) Lunch consists of only one chef's choice course with no specific menu, and the course starts without any explanation of the flow. They prefer not to serve small dishes as amuse-bouche, so the meal starts directly with appetizers. The course includes 2 appetizers, a seafood dish, a main course, risotto, dessert, and coffee. There are no bread or mignardises, which gives a slightly lonely impression. The dishes are simple, focusing on bringing out the characteristics of the ingredients. They seem to adhere to the philosophy of "Simple is best", avoiding unnecessary embellishments like flowers on dishes. The flavors are well-balanced, offering a light and satisfying post-meal feeling without heaviness. However, some dishes like the fish course felt lacking, and the saltiness of the main meat course was a bit overwhelming. It may have been a different experience if enjoyed with wine. == Chef’s Choice Lunch Course == ◆ [Snow Crab, Caviar]: Snow crab meat with caviar, lobster consommé jelly, fromage blanc, and gold leaf. Accompanied by caramelized apple, mandarin, olive oil, and Esplette pepper for a complex taste profile. ◆ [Lobster, Burrata Cheese]: Large lobster with burrata cheese, pink grapefruit, fig, pear, fruit tomato, Roquefort cheese, and white truffle. The semi-dried fruit tomato provides a strong punch of acidity, while the Roquefort cheese has a bold saltiness and unique aroma. ◆ [Kue Fish]: Thick-cut kue fish with sea urchin and Jerusalem artichoke purée marinated in Sauternes and Shaoxing wine, accompanied by spinach and ginkgo nuts. The kue fish is tasty but slightly under-seasoned. The butter-sautéed spinach is delicious. ◆ [Roasted Wagyu Beef Loin]: Roasted wagyu beef loin with calf jus, simple but delicious meat with great cooking. Served with shimeji mushrooms, watercress, romaine lettuce, and white truffle. ◆ [Risotto]: Autumn salmon and ikura (salmon roe) risotto with Parmesan cheese and white truffle. The ikura is a bit hard due to its late season, causing a slight discomfort when eating with the risotto. ◆ [Dessert]: Baked apple, vanilla ice cream, and champagne jelly. The vanilla ice cream has a rich flavor with elements of Shaoxing wine and salt. ◆ [Coffee]

It's a rare gem near Kogai Park, where only locals would know about. This cozy spot is perfect for those who want to enjoy their meal quietly and peacefully. The omakase course, priced around 21,000 yen, consisted of: - Button shrimp, sea urchin, caviar, fromage blanc - Marinated medium fatty tuna, prosciutto, potatoes, cherry tomatoes - Matsutake mushroom and kujo green onion soup - Sea bream, Kamo eggplant, chorizo, pickles - Lobster, foie gras, mango - Roasted Japanese beef, cep mushrooms - Matsutake mushroom and salmon belly risotto with salmon roe - Nagano purple, vanilla ice cream, champagne jelly The portions were a bit large for my liking, but the dishes were top-notch, reflecting the chef's extensive experience at Robuchon. The Burgundy wines on offer satisfied my love for them, and the chef's personal touch and hospitality created a comfortable atmosphere. This restaurant, where the chef's stubbornness and hospitality blend seamlessly, is perfect for those seeking unfailing French cuisine in a cozy and peaceful setting.

Located in Nishi-Azabu, nestled deep in a hidden alley where only residents and Yamato Transport are allowed access, this French restaurant is situated in the basement of a building that resembles a mansion. The name of the restaurant comes from a famous tea room in Kyoto called "Mai-an," which is a national treasure. The restaurant features a counter facing the open kitchen with 6 seats and one private room. They only accept 1-3 groups per day, avoiding overcrowding deliberately. Most of the wines on the list are from Burgundy. The chef, Masanori Sakimaru, is a veteran who has worked at Robuchon for over 20 years. Accompanied by his fellow Robuchon colleagues, they bring their culinary skills to Nishi-Azabu. Despite the initial intimidating impression, the atmosphere inside the restaurant is cozy and inviting, with the chef being welcoming and friendly. The lunch course costs around 10,000 yen, offering a high-quality dining experience. Each dish is meticulously prepared, with the ingredients complementing and enhancing each other's flavors. Overall, the experience at this restaurant is impressive, with delicious and well-crafted dishes that leave a lasting impression.

The restaurant opened in 2018, but I didn't know about it until my recent visit. It's a bit hard to find, but being located in an upscale residential area gives it a hidden gem quality. On my way there, I even encountered a famous person! The chef has worked at Robuchon for many years, so I thought the cuisine might be similar to Robuchon's, but it had a slightly different taste. The restaurant was empty when I visited, as it seems to not get many customers yet. I had a 18000 yen course that included dishes like Botan shrimp with sea urchin and caviar, Iberico ham with marinated tuna, and abalone and matsutake mushroom risotto. The overall menu had robust and flavorful dishes. It might feel heavy for older diners, but for those who enjoy French cuisine, I recommend it.

A new fusion restaurant run by two chefs from Robuchon. I visited on Akasaka, but the atmosphere was calm and pleasant. The restaurant's name, TAIAN, comes from the oldest Japanese tea room building, Matsukanoyama Taian. The hospitality is limited to around two groups at a time. The ambiance is quite different from Asahina Gastronome, which is also run by a Robuchon alum. The dishes were surprising and interesting, with unexpected combinations of ingredients. Unlike Robuchon, they don't serve bread unless requested by regulars. This is great for those avoiding gluten. The portions were satisfying, especially the risotto. There may or may not be a sommelier, so it's best to ask. We opted for non-alcoholic drinks. The Orezza sparkling water was a nice touch. I would love to visit again. Thank you for the wonderful meal.

When it comes to French cuisine in Tokyo, there is a recent trend towards avant-garde French restaurants, with classic ones fewer in number. However, this particular restaurant, founded by a chef who trained at Robuchon and is a member of the Robuchon team, is expected to embody classic French cuisine. We visited for lunch, opting for the 10,000 yen course, and were impressed by the generous portions of luxurious ingredients from the very start. The uni, caviar, and crab dish was a feast for the senses, followed by an impressive platter of prosciutto, Jamón ibérico, and fatty tuna. The main course of lamb was simply exquisite, and the meal ended with a rich and filling uni risotto. For 10,000 yen, the quality and quantity of food at this French restaurant are truly unmatched and make it one of the best in Japan. Highly recommended for a memorable dining experience.

Chef had been at the restaurant for about 20 years since the Tyuyuban Robushon era. The restaurant, located underground, has a dark, spacious atmosphere with a counter and table seats that can also be private rooms. The dinner course costs ¥18000 and higher courses are also available. Menu: - Purple sea urchin, caviar, Fromage Blanc, caramelized apple, orange. - Iberico ham with marinated medium tuna, aged soy sauce, awakening of Inca, fig, Italian melon, tomato, Mimolette, honey vinegar, anchovy. - Chicken and Jinhua ham soup with roll mushrooms, Bordier butter, Australian black truffle. - Red snapper with Kamo eggplant, Basque pork Chorizo, pickled chili peppers, plum juice. - Brittany lobster with Landes foie gras, Miyazaki mango, lobster and Civet sauce. - Anjou salted raw pepper, spicy, romaine lettuce, juice sauce. - Lacan pigeon with corn and Parmesan risotto, honey and soy sauce, Bordier butter, Australian black truffle. - Muscat melon with vanilla ice cream, Sauternes jelly. - Coffee or tea (Maruyama coffee). - Birthday cake ♡ The portions are generous, with each dish having a substantial amount. The chef adds a touch of playfulness to the solid French base, showcasing well-honed techniques without being ostentatious. The dishes are prepared using fresh ingredients of the day rather than pre-prepared items like pate en croute, and the chef enjoys experimenting with new culinary creations. The staff create a welcoming and enjoyable dining experience.

I knew that this place opened last year, but for some reason I didn't feel like going there. It seemed very dignified and imposing. It's about a 5-minute walk from the Nishi-Azabu intersection, in an area close to Minami-Aoyama with barely any shops around. The restaurant is located in the basement of a building. When I opened the door, there were counter seats and semi-private rooms. I had made a reservation for two on this day, but the chef warmly welcomed us to the counter seats saying, "It's reserved just for you today." Chef Morishita, who had been at Robuchon for a long time, greeted us with a friendly smile and chatted with us throughout the dinner, making the experience very enjoyable. The name of the restaurant "TAIAN" means "waiting hut," which is a tea room of Rikyu. The concept is to create a "men's hideaway." Chef Morishita mentioned that many male customers tend to visit the restaurant, and I could see why. He is aiming to go in the direction of Japanese cuisine, but initially, the tableware was set up in a Japanese style, however, the dishes presented were traditional French cuisine without the intricate details similar to Robuchon, served in a simple and minimalistic style. The dinner course for 18,000 yen included: 1. Blancmange with Purple Sea Urchin, Caviar, Apple Caramelized with Cheese, in a ceramic dish. It looked like a Japanese dish at first, with vinegared rice, sea urchin, hairy crab, caviar, but it was actually blancmange with apple and gold leaf. A beautiful start to the meal. 2. Marinated Iberico Ham with Fatty Tuna, Fig, Italian Melon, Roquefort Honey Vinegar, and Anchovy. It had a perfect balance with the flavor of Roquefort cheese tying everything together. 3. Chicken and Jiro Enoki Mushroom Black Truffle Butter Soup with Ramen noodles. It had a rich and comforting flavor, resembling a ramen soup. 4. Wild Ayu Sweetfish and Kamonasu Eggplant with Basque Pork Chorizo, Pickled Chili, Plum Juice Sauce. The saltiness of the chorizo paired well with the sweetfish. 5. Lobster Blue Pate de Foie Gras with Mango in a Vanille Sauce. An indulgent and delicious dish. 6. Roasted Lamb from Limousin with Romaine Lettuce and Watercress Salad in Bone Jus Mustard and Sea Salt Marinade. The lamb had no gamey taste and was perfectly cooked. 7. Rizotto with Rock Dove from Lacaune, Corn, Parmesan, Black Truffle. The dove was glazed with honey and soy sauce. 8. Musk Melon and Vanilla Ice Cream Sauternes and Champagne Jelly. The meal ended with a glass of red wine, Chateau Margaux 2015. The chef's originality shines through with the use of soy sauce as a secret ingredient and creating dishes that resonate with Japanese diners but are interpreted in a French style. Chef Morishita, who comes from a family of a traditional Japanese cuisine restaurant, had no intentions of entering the culinary field at a young age, but after trying French cuisine for the first time and falling in love with it, he called Robuchon without any formal training and was hired based on his determination. Despite years of working in the kitchen, the chef was very friendly and engaging in conversations, and the casual atmosphere pleasantly surprised me, breaking the stereotype of a formal and imposing restaurant. It was a delightful experience to witness Chef Morishita's passion for culinary arts and his ability to create extraordinary dishes based on his unique perspective and influences.

First time visiting for lunch. The lighting is just right, bright but calming like dinner. Started with TAIAN TOKYO's classic dish, with hairy crab, sea urchin, caviar, fromage blanc, caramelized apple, and gold leaf that sparkled as it was opened. Followed by chu-toro, aged ham, fruit tomato, Inca bean, limolette cheese, and honey aroma. Then came the lobster blue, land foie gras, Miyazaki mango, with a red wine sauce. Followed by lamb from Limousin, black pepper, and jus sauce. Wagyu beef cheek in red wine stew, with Australian black truffle, edamame, and corn risotto. And for dessert, Shizuoka musk melon, vanilla ice cream, and Sauternes jelly. Didn't capture all in photos, but the lobster dish was particularly outstanding. Lucky to have fish that day. There was a nice selection of wines by the glass, thanks to the chef's recommendations. The lunch was also very cost-effective. Thank you, will visit again.

I visited this restaurant on the recommendation of an experienced connoisseur, and I must say it was a hidden gem. Located in a quiet residential area in Nishi-Azabu, not far from Hiroo, the restaurant offers a serene and intimate setting. With only six seats at the spacious counter facing an open kitchen and a private room, the ambiance is warm and inviting, with a dark brown color scheme and soft lighting. The chef, who has honed his skills at Robuchon for over 20 years, has created a menu that showcases his expertise in French cuisine. Each dish, from the decadent caviar and gold leaf-topped sea urchin to the perfectly cooked main courses, features premium ingredients and exquisite flavor combinations. The modern French dishes are paired perfectly with Burgundy wines carefully selected to complement the flavors of the meal. The attention to detail extends to the cutlery, with a variety of Christofle silverware provided for each course. The chef's passion for creating a memorable dining experience is evident in every aspect of the meal, from the exquisite food to the impeccable service. Despite not being much of a drinker himself, the chef has curated an impressive wine list that includes a range of Burgundy wines, from affordable options to more luxurious selections. The sommelier, who was not present during my visit, ensures that each wine perfectly complements the dishes served. Overall, dining at this restaurant was a delightful experience. The chef's talent, warm personality, and dedication to creating an enjoyable dining experience set this restaurant apart from others. I highly recommend visiting this establishment to enjoy a truly exceptional dining experience.