Located on the first floor of a building less than 10 minutes walk from Hatchobori Station towards Ginza (2 minutes walk from Shintomicho Station), this unique French restaurant offers delicious and healthy dishes made with ingredients that are kind to the environment. The owner and chef uses delicious local ingredients from Okayama Prefecture, known as a treasure trove of ingredients. During our visit, we enjoyed the lunch course as part of French Restaurant Week for two people. The course included: Amuse-bouche (finger food using seasonal ingredients): pork rillettes (sandwich style), Rockfield cheese and red azuki petit four Appetizer (homemade pate using pork from Okayama): marinated Aomori mackerel and eggplant, dill sauce, served with vegetable salad Fish dish (seasonal fish dish): pan-fried Kyoto sea bass, ginger-flavored Everi barley risotto, accompanied by okahijiki Meat dish (seasonal meat dish): roasted Oyama chicken, tomato sauce flavored with sherry vinegar, grilled vegetables (including Hokkaido red potatoes) Dessert (seasonal dessert): fondant chocolat, caramel ice cream and cubed fruits (persimmon, pear, fig) After-meal drink (coffee or tea) Petit fours: homemade mini canele, mini hoozuki coated with white chocolate Bread: baguette (made by Eclair de Jour in Toyocho) Everything was quite delicious.

This is a favorite restaurant known for its delicate cuisine. Appetizer - Choshi-produced marinated mackerel with raspberry vinegar. The mackerel, marinated in raspberry vinegar, is delicious with its rich flavor. Fish - Nagasaki-produced saddlefish with ratatouille. The skin is crispy and the flesh is tender, cooked perfectly. The delicate flavor of the ratatouille on the side is also delicious. Meat - Duck Galantine. A chicken breast roll with minced duck meat inside. It goes well with mustard sauce. The grilled vegetables on the side have a rich flavor and are delicious. Dessert - Melon, white chocolate, coconut. Layered with melon sorbet on top, coconut mousse, white chocolate blancmange, and melon sauce. Mixing them together creates a fantastic flavor. Petit fours - Mini canelé, gimob. It was a delicious experience from start to finish.

We used it for a farewell lunch. The menu explanations were detailed, and all the dishes were delicious. What impressed me was that the rose on the dessert message plate was not a pattern, but drawn with chocolate and strawberry sauce, and matcha sauce. I felt it was perfect for a special event lunch. The time taken was also less than 90 minutes, which was good as it didn't drag on too long.

Everything was very delicious! The appetizer of firefly squid was the most delicious I've ever had in terms of seasoning, texture, and everything else. It's definitely in season! The Boudin Blanc meat was a first for me, as I only knew Noir before. It had a sweetness, was tender, and had a very gentle flavor. I could have kept eating more and more. I was completely satisfied. I want to go back again. Thank you for the meal. I forgot to take a picture of the meat.

I took my wife to the hidden French restaurant "Plenitude" in Niifumachi for a Valentine's Day meal. The entrance door is unique and requires some clever opening technique, creating a feeling of stepping into a different world. We were greeted warmly and then seated at a table in the back. We decided to celebrate with champagne, served in elegant glasses. The amuse-bouche included croquettes made with pork rillettes and blue cheese on rice crackers, as well as a marinated mackerel dish. The bread and butter served were delicious, with the crusty bread having a rich flavor. We each ordered a different red wine - a 2018 Bourgogne Chardonnay and a 2016 Cahors, which had a fruity blueberry flavor that we enjoyed. The Miyagi oysters with spinach in brown butter were exceptional, as was the Shizuoka sea bream with beurre blanc. The granité was refreshing, made with yuzu. For the main course, we had Kagoshima Wagyu beef cheek stewed in red wine, which was tender and flavorful. For dessert, we enjoyed a fondant au chocolat for Valentine's Day. We ended the meal with coffee. The wonderful dishes and attentive service, including a photo with Chef Imada, left us impressed and grateful. Thank you for a fantastic dining experience. We will definitely be back!

It's been a while since my last visit. I love the chic and calming atmosphere here. The Salmon Mille-Feuille was amazing with its rich texture and umami flavor, definitely a specialty here. The Sea Bass with Beurre Blanc sauce was cooked perfectly, with a light and modern twist to the classic sauce. The Chicken Ballotine made with minced chicken breast was packed with flavor and paired perfectly with the tomato sauce. The Purple Sweet Potato Parfait was as excellent as always, highlighting the aroma, color, and deliciousness of purple sweet potatoes. It was a truly satisfying and exciting course. Thank you for the wonderful meal.

I visited the restaurant on a regular evening. The interior was small but stylish. Personally, I prefer this type of restaurant over the glitzy ones in hotels. It seemed like many people were using it for business or special occasions. I was also brought here for my birthday. When we sat down, the menu was placed in front of us, but it was the first time I saw a menu with only ingredient names written on it! The waiter explained each dish, and it felt like they really cared about the ingredients. The dishes and plates were all cute, making it a fun and enjoyable experience to look at and eat. I'm sure the menu changes seasonally. The appetizers were plentiful, with small portions but a variety to enjoy. It was a luxurious course. The price was around 9,500 yen. Not cheap, but not overly expensive either, a restaurant with good value for money. I would definitely like to use it again if I have the opportunity.

I took a day off and went to lunch with my friend for a belated birthday celebration. We found a lovely restaurant that I had noticed before while passing by. It was a quiet weekday lunchtime, and the restaurant only offered set courses, so there were only three groups including us. We were seated in a semi-private area and had a relaxing time. The chef mentioned that the sea bream carpaccio was made with herbs and dried capers, which was a new ingredient for me. The fish and meat dishes were not too large in portion but all tasted delicious and satisfying. However, the highlight of the day was the dessert! A beautiful mini melon parfait with four layers. My friend even said, "I want to have another one of these!" The tea cake canelé was exceptional, with a crispy outer layer and a chewy inside. It was one of the best I've had recently. I wish I could have had about five more canelés (laughs).

Located near the center of Shin-Tomi-cho, Takara-cho, and Hatchobori stations is "Plenitude." Chef Kazuyuki Imada is originally from Okayama Prefecture. He honed his skills in Lyon, France, and upon returning to Japan, he became the head chef at "Lugdunum Bouchon Lyonnais" in Kagurazaka, earning a Michelin 1-star rating. The restaurant opened in December 2016 and was also featured in the Gault et Millau guide. The interior of the restaurant has several table seats and two private rooms, totaling around 20 seats, creating a cozy atmosphere. The walls are adorned with Chagall paintings collected by the chef's in-laws, adding a generous touch to the decor. The presentation plates also feature Chagall designs. The wine selection mostly consists of bottles priced around 10,000 yen, primarily French wines. Glass wines are reasonably priced starting at around 1,500 yen, and they also offer a variety of beers and non-alcoholic beverages. The meal starts with a vegetable terrine, visually appealing and made with pesticide-free vegetables, making it a healthy and delicious appetizer. The homemade beet mayonnaise adds a tangy flavor, complemented by the umami and bitterness of the firefly squid. The bread, made by the chef's friend from Éclat des Jours, is rich in wheat flavor, rustic, and has a distinct presence, reminiscent of French bread. The fish dish is sea bream, with a crispy and fragrant skin contrasting with the mild and flavorful flesh, served with a delicious risotto cooked in the fish broth. The meat dish is roast beef, with a light and delicate flavor that pairs well with sparkling wine or white wine. The thinly sliced pieces are presented in three servings, and while the presentation is reminiscent of ham, some may prefer a more substantial chunk of meat. The dessert is themed around cherry blossoms, with a delightful combination of white chocolate and cherry blossom blancmange. The sweetness is subtle and approachable, making it easy to enjoy, and one might even want to eat a bucketful with a spoon. The meal concludes with small sweets and tea. The canelé is exceptionally well-made, of such quality that one could open a specialty store dedicated to it. With the course priced at 4,300 yen and enjoying some wine, the total bill per person is around 7,000-8,000 yen. Considering the number of dishes and the quality, this is a great value. It is undoubtedly authentic French cuisine, and I look forward to returning for dinner to try their most indulgent course.

This dish is carefully prepared and very appealing. The flavors of the ingredients are maximized and cooked simply, resulting in a gentle and direct taste. The specialty, Salmon Miki, stands out with its moist and tender texture. The cooking of the fish is superb, and the mackerel has a fluffy texture. The desserts are also thoughtfully prepared according to the season. In this season, the apple-based Chausson aux Pommes is exquisite! Served hot and fresh out of the oven. The pie crust is crispy and the apple is soft and delicious!

French recommended by work colleagues in Niihata-cho. Despite being a plain office district, it's a mysterious town with stylish and delicious restaurants. Ordered the 3,500 yen lunch course. The appetizer was smoked salmon. Thick slices of salmon smoked at low temperature with cream cheese and bonito flakes. The moist texture is surprisingly delicious. The fish was sautéed sea bass. Crispy skin with fluffy meat. It seems to be sautéed on high heat and then cooked in the oven. Absolutely delicious! Grilled local chicken. Crispy skin with juicy meat inside. Served with a fresh tomato sauce. Dessert included fondant chocolate, figs & persimmons, and probably roasted green tea ice cream. The Japanese touch was comforting. Finished with coffee and canelé. A very luxurious lunch that left me completely satisfied. Never underestimate Niihata-cho...

I always look forward to enjoying the simple dishes here that bring out the flavors of the ingredients. Appetizer: Marinated mackerel and organic vegetable salad The mackerel with a soft texture is exquisite! The simple vinaigrette salad is also delicious. Main course: Pork confit with mustard sauce The tender pork has an amazing flavor. It goes perfectly with the mustard sauce. Romanesco and Selvatico add a nice touch of color. Dessert: Fondant chocolate and raspberry ice cream Looks beautiful!! The bitterness of the chocolate paired with the sweetness of the fruit. The contrast between the warm flowing fondant chocolate and the cold ice cream is great. A dessert for adults.

Once again, I had the pleasure of visiting for lunch. To start, the appetizer was grilled spear squid. The tenderness of the squid and the perfect grilling were impressive! The refreshing scent of yuzu was exquisite! Next, the main course was sautéed flounder with risotto. The outside was crispy and fragrant, while the flesh was moist and delicious! The risotto was a bit bland, which was disappointing. For the meat dish, it was mustard sauce with Odate chicken. The rich flavor and creamy mustard sauce were delightful. The organic vegetables on the side had a deep umami flavor that was also wonderful. Lastly, the dessert was apple and sweet potato clafoutis. The gentle sweetness was deeply satisfying! Ending with their always outstanding desserts is truly a blissful moment.

I am always excited to see what will be served for lunch at this place. Appetizer: Smoked ayu and tade couscous - The smoked ayu fish with a fluffy texture and the couscous colored green with tade make a delicious combination. Fish: Saury with beurre blanc sauce - The saury with a delicate texture and the smooth beurre blanc sauce with a hint of green yuzu are excellent together. Meat: Three-layered pork confit with mustard sauce - The tender pork that melts in your mouth is packed with flavor. The mustard sauce complements the dish perfectly. Dessert: Fig and black rice crepe - The presentation is stylish, and the honey ice cream and raspberry sauce go well with the chewy rice crepe. This course was truly satisfying and wonderful. Thank you for the meal.

I always look forward to seeing what comes out today. The hidden house-style interior is calming. Appetizer - Duck terrine has less fat than pork but is packed with the flavor of duck and is delicious! Main - Kinmedai (Golden Eye Snapper) with pea shoot soup. The vibrant green and red contrast of the pea shoots and Kinmedai is beautiful! The light pea shoot soup enhances the flavor of the Kinmedai and the clams. The cooking is exquisite and the dish is outstanding! Dessert - Mango mousse in a glass. The dessert is perfect for summer. The texture and aroma of the mango, along with the coconut ice cream, are exquisite! It has a refreshing and delicious taste. Today's course was also very satisfying. Thank you for the meal.

Today, I visited this French restaurant in Niitomicho again. The simple and elegant French cuisine is always delicious here. The marinated horse mackerel and grilled eggplant go well together! The subtle aroma of dill is excellent too! The sea bream with beurre blanc sauce is moist and flavorful with a light and fantastic classic beurre blanc sauce! The tomato stewed with Daisen chicken, served with a small side dish, reminds me of a French bistro. The comforting taste of the tomato stew is lovely. The chocolate mousse is beautifully presented with cute berries, flowers, sorbet, and mousse all mixed together for an exquisite taste! It was a satisfying lunch.

This is a French restaurant located in Shin-Tomi Town. The chef, Mr. Ichino, is originally from Okayama. After working at a local hotel, he moved to Tokyo. He trained at "Hotel Nishio Ginza" and "Faro Shiseido" before going to Lyon. Upon returning to Japan, he worked as a chef at "Lugdunum Bushon Lyon" for 7 years before opening his own restaurant here. The interior of the restaurant is spacious, with mirrors cleverly used to create a sense of openness. There are also partitioned table seats, making it a safe choice during this season. The plates on the tables and the paintings on the walls are all by Chagall, as the chef's wife's parents are fans of his work. I had already tasted the chef's dishes when he first opened at "Lugdunum", so I was excited to visit this new restaurant. On this day, I had the lunch course, which comes in four options: 1750 yen, 2600 yen, 3500 yen, and 5000 yen. I chose the 2600 yen Olive course. The first course was a choice of appetizers, and I had the Campanié pate. It was a delicate and juicy pate made with pork and chicken liver. The salad and pickles served alongside were made with organic vegetables from Noto's Kounouen farm. For the main course, I had the tomato stewed Oyama chicken, which was a unique and beautifully presented dish with green vegetables and yellow couscous. The dessert was a Barona chocolate mousse with raspberry sorbet, marinated American cherries, and edible flowers. The Barona mousse was particularly delicious. The meal ended with a chamomile and mint herbal tea, served with sparkling water. The baguette was from "Eclat de Jour" and was incredibly tasty. The service was excellent, with the staff being very friendly and helpful, although the initial phone call to make a reservation was a bit questionable. Overall, I highly recommend this restaurant for a delightful French dining experience.

I was craving for delicate French cuisine, so I visited this restaurant in February 2020. For the appetizer, I had a salad with tenderly cooked mackerel. The texture of the mackerel was amazing and the fish was cooked perfectly. The main dish was a white sausage called Boudin Blanc, made with chicken and pork, which was surprisingly delicious. It had a light and moist texture that was addictive. For dessert, I was lucky to have a cute baba with kumquat and ice cream. I added some rum for a rich flavor. Overall, it was a lovely lunch course. Thank you for the meal.

The first visit was about 2 and a half years ago when I asked a French cuisine enthusiast in Tokyo for recommendations, and they mentioned a few places, one of which was Prunier in Shintomi-cho. I wanted to hear from someone with a refined palate who is always trying new places. This time, I visited to congratulate the staff member who was leaving, as well as to treat myself to a special lunch. I arrived at 12:00 and was the third group to be seated. The table was set with a cute display featuring the date and the menu for the day. The food was delicious, with the flavors of the ingredients shining through in the appetizer, main course, and dessert. The delicate presentation of the French cuisine was visually appealing as well. French cuisine is known for stimulating both the taste buds and the eyes in all genres. The special atmosphere felt like an escape from reality, allowing me to savor the luxurious time spent enjoying the food. I love such moments. Thank you, Otsu-san, for your hard work. Lastly, Chef Imada also greeted me, surprising me that he remembered me! Thank you for the wonderful meal.

It's been a while since my last visit. This place is great for enjoying high-quality casual cuisine. Appetizer - Salad with young yellowtail. The lightly fatty young yellowtail goes well with the special vinaigrette. Fish - Pan-fried sea bass. The plump flesh and tomato sauce are a perfect match! Meat - Grilled Osendori chicken with mustard sauce. The strong umami of Osendori chicken and the punchy mustard sauce combination is also great. Delicious!! Dessert - Chausson aux Pommes with caramel ice cream. The piping hot freshly baked apple pie is exquisite! The bittersweet caramel ice cream also has an adult taste and is excellent!! Once again, I was very satisfied with the course meal. Thank you for the meal.

The restaurant has two private rooms and about 5 table seats, making it a cozy little place. I reserved the 7000 yen course. The decorative plates and glasses were color-coordinated, and the drink menu had the prices hidden for both the payer and the guest, showing great attention to detail! The 7000 yen course was quite filling, so a lower course might be enough as well! The dishes all highlighted the flavors of the ingredients, which were fresh. You can eat heartily! I would love to visit again if I have the chance!