Lunch revisit content is as follows: - Amuse-Gueule Caviar and Topinambour "Early Spring Colors" - Sea urchin Royale with clam and rapeseed sauce - Souffle "Coeur de Boeuf" - Early spring vegetable assortment with soy milk from Aso Village, Kumamoto Prefecture - Jean-Yves Bordier fermented seaweed butter and bread - Aqua Pazza of sardine from Hokuriku - Confit of natural giant clams from Kuwana, Mie Prefecture - Scottish mountain quail with Hokkaido pumpkin puree and Alba white truffle aroma - Granite Kiss Kiss Kiss - Honeycomb Maltrana "Baraka AOP Cheese" - Desserts: "Lady" dessert "Rose Ispahan" and "Gentleman" dessert "Rum Raisin Dome au Chocolat" - After-dinner Migraldise and herb tea from Volvic, Auvergne region The fixed main dish being Perdrix Rouge is amazing. As always, they are pushing the boundaries. Choosing Perdrix as the main dish in a restaurant that tends to appeal more to women is a strong statement of the chef's unique beliefs. While it is not the most popular game bird, this season seems to have a good supply of flavorful and aromatic Perdrix. The dish was stuffed and roasted, and surprisingly satisfying in terms of taste and portion for a Perdrix dish. Another remarkable aspect of this restaurant is the dessert. Although there seems to be a dedicated pastry chef, the desserts here are among the top 3 I have ever experienced in a restaurant. The tiramisu-like dessert this time was particularly outstanding. It was incredibly delicious. Last year, the restaurant changed its name, so it seemed strange, but the La Rochelle Group, which had a contract with this property, will be withdrawing by the end of March. While the restaurant may continue to operate, all La Rochelle Group employees will be leaving, so it will undoubtedly become a completely different establishment. It is regrettable that this restaurant, one of the few places I could visit at this pace, will change in less than a year since my first visit. It was truly wonderful to be able to directly convey to the chef that I had the opportunity to enjoy such wonderful dishes until the very end. I truly hope to meet this staff again in another place. Thank you very much. It was a feast.

La Grande Maison TOKYO on Kitazando. Originally owned by Monsieur Sakai, it has been renewed and is now under new management. They haven't done much external promotion yet. I had dinner here on this day. 【MENU】 Rose Droplets Herb-scented Olive Seasonal Vegetable Tartlet Bamboo Charcoal Chou with Caviar "Forgotten Vegetables" Foie Gras and Mango in Early Summer Colorful Summer Vegetables in Soy Milk Bordier Fermented Seaweed Butter and Homemade Bread Differentiated Sea Bass in "Vapor" Style Roasted Pork with "Grape Leaf Farce" "Summer Truffle" Potato Puree with Bordier Butter and Smoked Olive Oil A Rose Unique in the World for "Lady" Dessert "Le Chocolat" Dessert for "Gentleman" Petit Fours and Coffee I am grateful for the attentive service. I had a pleasant time and enjoyed the delicious food. Thank you for the meal.

I realized what it means to enjoy a dish with both your eyes and your taste buds through these amazing dishes. I had never experienced this feeling before, so I was really impressed! Particularly delicious were: - Caviar Plate: The plate, caviar spoon, and flowers were cute and my favorite. The taste was wonderful and paired perfectly with wine. - Foie Gras and Mango Galette: The combination was so amazing, it was breathtaking. - Bread Assortment: The bread was the most delicious I've ever had, with a taste I can't forget. - Chocolate in the shape of lips, rose sweets, and boxed sweets: The sweets were incredibly delicious! They looked amazing and each one had a delicious taste... the best.

The taste this time was exquisite. Not only is the appearance beautiful, but each petal has a different puree infused into it, creating unique flavors. Even the dots of sauce on the plate are meticulously prepared to enhance the taste. The effort put into this dish at such a reasonable price is amazing! Thank you so much!

I went to a ladies' lunch gathering and made a reservation through Ikyu for a course that includes one drink, overseen by Chef Sakai. The first dish that came out was a box with drawers, filled with many small finger foods like caviar on a mushroom mousse, served with a cute spoon made of abalone. The colorful root vegetable dish featured vegetables with yuzu and soy milk mousse. There were four types of bread and butter with seaweed mixed in. The winter bouillon soup with pheasant and vegetables had a very gentle flavor. The oyster confit with lemongrass sheet on top was a perfect match. The pheasant breast and thigh were tender and delicious. The palate cleanser was an orange sherbet with a cute lip-shaped design. For dessert, there was a Mont Blanc chestnut from Obuse. The finger foods in the box provided visual and gustatory enjoyment, making it a meal that women would appreciate. I would like to try wine pairing next time as well.

Located just a few minutes' walk from Harajuku Station and Meiji-jingumae Station, this French restaurant is a bit hard to find, but you can easily locate it by walking through the space between the Meiji Street side and the Meiji Square Building. Opened last year, this restaurant bears the name of Chef Hiroyuki Sakai, known for his culinary skills. I made a reservation for the six-course meal featuring carefully selected ingredients and seasonal flavors. We started with a toast with champagne and chose a tasting of four types of glasses for pairing. The first course, called "Mignardises," was presented in a jewelry box with various delicacies like persimmon and foie gras powder, Nagano ham, and a mix of cheeses. The amuse-bouche featured caviar and turnips, followed by a colorful root vegetable dish. The main course was a confit of Ehime-aged Onikita pheasant, with different preparations for men and women. The dessert, designed for ladies and gentlemen separately, included a Mont Blanc dessert and a White Chocolate Mikan Sorbet. The meal ended with a delightful selection of petit fours in a Christmas decoration, including creme brulee, amber sugar, Buche de Noel, stollen, fresh chocolate, and strawberry daifuku. It was a birthday lunch, and they even prepared a special message plate on the chiffon cake.

First of all, people who are visiting the restaurant for the first time may have trouble finding it. The restaurant is located in the basement of a huge apartment building, and there was a guide directing people towards it. The interior of the restaurant is surprisingly spacious, considering it's inside a building. We were lucky to get a table, as the sofa couple seats looked cramped. The restaurant was advertised as serving photogenic dishes, but the actual presentation did not live up to the hype. Some dishes, like the vegetable flowers made of root vegetables, were missing from the course we ordered, which was disappointing. The food, however, was delicious! The amuse-bouche and petit fours served in a jewel-like box were a nice touch, but the actual contents seemed simpler compared to what was shown in photos. The cheese cut into two pieces for the amuse-bouche seemed plain, although it tasted good. The appetizers, including a dish with caviar and another with fish roe, were tasty. The dish with fried orange balls was a bit tricky to eat, as the fish kept falling off the balls. The vegetable dish with soy milk sauce didn't quite match well, and some of the steamed vegetables were too soft and watery. The soup made from beef broth with beet powder was fun to watch but lacked depth in flavor. The grilled squid with squid ink sauce and the eel dish were both impressive and delicious. The wagyu beef fillet at the end was perfectly cooked and paired well with the sauces and truffle-flavored mashed potatoes. The dessert, including a lip-shaped sorbet and a cheese ice cream shaped like a honeycomb, was refreshing. However, the main dessert, which involved soaking bread in alcohol, seemed unnecessary after such a filling meal. The cost performance of the restaurant is incredibly good, considering the quality of the dishes served. The staff were friendly and the overall atmosphere was pleasant.

Located in the middle of the city, with a view of greenery from the window, the interior of the restaurant is cozy with a wood-tone decor. The staff are very friendly. The small and detailed dishes are served one by one, which is enjoyable. I used to think French cuisine was heavy, but I finished my lunch today. I would love to visit this wonderful restaurant again.

Second visit. The first time, I thought everything was delicious and had excellent value for money, but on my second visit after a year, the course flow was the same, and the seasoning was inconsistent, disappointing. The restaurant had no tablecloths, and the dress code seemed casual with a spacious interior and plenty of service staff. The meal started with an amuse-bouche in a finely crafted box, which would surely impress first-time visitors. The next dish was a spoonful of shrimp and jelly with various aromas, which, although glamorous, lacked surprise as it followed the same pattern as the previous visit. The summer-themed artichoke potage was served next, with a gimmick of pouring the potage over ice for flavor change, which also seemed familiar. The caviar and white beet appetizer was delicious, with a great pairing of flavors. However, the following dish of raw vegetables lacked seasoning and felt monotonous, unlike the carefully crafted vegetable plates at other French restaurants. The squid carbonara was unappetizing, and the squid fritters were underwhelming. The fish main course was decent but lacked the impact expected from a restaurant bearing the name "Grand Maison." The wine pairings suddenly escalated in quality, offering rare selections. The quail main course was juicy but overly salty. The desserts were tasty but forgettable, and the petit fours were mediocre. While the meal was not unpleasant, it felt average. I believe the chef has talent, as my previous visit was filled with excitement and delicious surprises. I would like to try again when the menu changes.

I recently visited a restaurant opened by the familiar chef Hiro Yukio Sakai, known as the strongest Iron Chef from my childhood watching "Iron Chef." The restaurant is located on the first floor of the luxury tower apartment "Park Court Jingumae," surrounded by greenery in a calm atmosphere. The menu for the day included: - Amuse-gueule: Long shrimp "ice flower" - Betelab and caviar - Jean-Yves Bolte fermented seaweed butter and bread - Root vegetables Christian and soy milk - Squid ink carbonara - "Quail" prepared with Bincho charcoal - Dessert "To the niece" [Raspberry] "To the gentleman" [Setouchi lemon] The preparation varies for men and women!! - Migraldise and Volvic herbal tea from the Auvergne region after the meal Each dish that came out was impressive and exciting. The Migraldise also appeared in a box with a gimmick, which lifted the mood. Highly recommended for important occasions such as dates, entertaining guests, or meetings with special people!

It was a long-awaited girls' night out with friends I haven't seen in years. When making a reservation, I found out that the restaurant was owned by Chef Sakai from Iron Chef. My friends and I usually meet for lunch every 2-3 months. It was a scorching hot day, so we took a taxi from Harajuku Station. However, the taxi driver didn't know the exact location and dropped us off quite far, so we ended up walking a fair distance. As we wandered, we arrived at an area with lots of greenery, almost like a forest in the middle of the city. It was so quiet and peaceful, we almost forgot we were in a bustling metropolis! (Great atmosphere) Initially, we were seated at a table in the back where we toasted to the occasion. However, a group of three loud ladies arrived later, making it hard for us to hear each other, so we were kindly moved to a different table. The dishes, creatively presented in jewel-like containers, were incredibly delicious. As we savored the food, Chef Sakai himself (in casual clothing) came over and was sitting at the table next to us, enjoying a cup of coffee ☕️. He chatted with us in a friendly manner and even took a photo with us. Dining in the midst of the forest created a relaxed and spacious atmosphere for us to enjoy. The sight of a whole roasted quail was a bit grotesque, but it tasted wonderfully savory. I look forward to revisiting in the fall.

My French wife and I visited this restaurant in the forest with a wonderful atmosphere. We ordered the course meal and were thrilled by the surprise of different appetizers coming out of multiple drawers being opened. It was innovative to have different menus for each of us. The meticulous presentation of the dishes was impressive. The service staff were all able to explain the dishes well. Thank you for choosing the perfect wine to accompany the meal. We will definitely visit again.

On May 27, 2022 (Friday), I had a joint birthday party with friends at "La Grand Maison Hiroyuki SAKAI," although it was almost a month late. I wanted to see various appetizers coming out of different drawers (laughs). There are so many dishes, so I will introduce them in two parts. The dishes that will be served later will surely tickle a woman's heart. #La Grand Maison Hiroyuki SAKAI #Jingu-mae #Togo Shrine On May 27, 2022 (Friday), I was drawn to the flower-like vegetables, which I wanted to visit here. The vegetables change depending on the season. And the dish that looks like an island resembling a turtle. It's nice to have a playful touch. The dishes are still continuing. #La Grand Maison Hiroyuki SAKAI #Jingu-mae #Togo Shrine On May 27, 2022 (Friday), until the very end, it was fun and exciting with the drawers (laughs). I took the whole cake home because my stomach was full! I was surprised when a cart of KAVALAN Taiwanese whiskey came out! It's rare, isn't it? And there are many types. I don't usually drink whiskey, but I feel like trying it. I can't stop being excited, and I want to visit this restaurant again. #La Grand Maison Hiroyuki SAKAI #Jingu-mae #Togo Shrine #KAVALAN #whiskey

@la_grandemaison_hiroyukisakai ❣️❣️⁡I visited for lunch last month and this time for dinner✨(haven't posted yet)⁡⁡It's an omakase course. I love this first dish of squid☺️I loved it last time, so I'm happy to eat it again⁡⁡All the dishes are visually appealing and I'm so excited⁡⁡⁡The main courses are different for men and women, with different flavors and attention to detail!!⁡⁡It was delicious.⁡⁡⁡⁡#HarajukuGourmet #HarajukuLunch #HarajukuDinner #TokyoFrench #HiroyukiSakai #FrenchFoodLover #CelebratoryMeal #CelebratoryDinner #InnovativeFusion #Innovative #ModernFrench #DailyVegetablePicking #FoodieGirl #TokyoFoodie #FoodieAdventure #LuxuryDinner #DateNightMeal

The meal was enjoyable from the appetizers, with dishes that were not only visually stunning but also delicious, making me want to eat them again. The course started with a surprise and ended with a surprise, and the dessert, which was different for men and women, was the best I've ever had as part of a course.

French cuisine in Harajuku. It is located about a 10-minute walk from Harajuku Station. This French restaurant is produced by Chef Hiroyuki Sakai, who was active on "Iron Chef". It is located on the first floor of "Park Court Jingumae", a large-scale condominium under the Mitsui Fudosan brand. It took me a while to find the restaurant within the condominium grounds, so I recommend heading there a little early. I visited with my family for a special meal. We went on a Sunday around 6:30 pm, and the restaurant was about 80% full. Today, we had the course menu priced at 7150 yen (excluding tax). The dishes we had included the following. We also enjoyed various drinks like Inedit and Nabeshima. Inedit is a white beer and it was my first time trying it, but it was incredibly delicious. It is said to be called the Dom Perignon of the beer world. The Miguardise was served from the beginning. A wooden box with 4 levels of surprises was very interesting. It kept us excited wondering what would come next. The amuse-bouche was a abalone mousse. Served in a cool ice ball-like sphere, the mousse was a novel sensation. The dish "Hydrangea and Caviar" was creatively presented with daikon shaped like a hydrangea flower with caviar hidden inside. Escargot was served separately with fermented cream. We were instructed to pour it over the hydrangea dish and enjoy. We also had bread with fermented seaweed butter by Jean-Yves Bordier. The main dish was supposed to be pork, but we upgraded (+3300 yen) to Kagoshima black wagyu beef fillet. It was cooked at a low temperature and was incredibly delicious. The dessert was different for men and women. The Basque cheese dessert for men was a chocolate dessert shaped like a Basque beret, with blood orange jam inside. The meal ended with Miguardise, starting and finishing with this creative and delightful treat. The total cost exceeded 10,000 yen due to the main dish upgrade, but the regular course at 7150 yen offers exceptional value for the quality and creativity of the dishes. Whether for a business dinner or a date, this restaurant is sure to impress. I found a truly wonderful dining experience here. Thank you for the meal!

Located a 6-minute walk from Meiji-jingumae Station, next to the Togo Shrine, is the upscale condominium "Park Court Jingumae," which offers a surprising tranquility that is hard to believe in the heart of Harajuku. This is the former location of "Monsieur Keisuke Matsumoto," a restaurant that I had been curious about but never had the chance to visit. Chef Hiroaki Sakai, who has been a leading figure in the French culinary scene in Japan, has been awarded the Agricultural Merit Medal "Chevalier" from the French Republic and has been known as the strongest Iron Chef in "Iron Chef." His latest venture, "La Grand Maison Hiroyuki SAKAI," is a culmination of his career. I visited the restaurant for the first time with a friend, as I had always wanted to go there after reading reviews from other reviewers. The restaurant features a wine cellar that will delight wine enthusiasts. The main dining room has 40 seats, with an additional 10 sofa seats on the mezzanine level and 10 private rooms, totaling 60 seats. The interior of the restaurant exudes warmth with a theme of "sustainability" being emphasized. Chef Sakai does not work in the kitchen but oversees the operations. Chef Seiji Watanabe, who worked under Sakai for about 20 years at "La Rochelle" in Minami Aoyama, supports the kitchen as the head chef. "La Grand Maison Hiroyuki SAKAI" offers a refined dining experience that is more portion-conscious and focuses on body-friendly dishes compared to "La Rochelle," which has three locations in Minami Aoyama, Yamate, and Fukuoka, embodying classic traditional beauty. We enjoyed a short course menu with seasonal dishes from February 3rd to April 4th. The dishes included a variety of delicacies such as Fuki-no-to tempura, bamboo shoots, cheese, and finger foods, all while feeling the arrival of spring. Each dish was meticulously prepared and beautifully presented, making it almost too beautiful to eat. The attention to detail and the delicate flavors made the dining experience truly memorable. The staff were also very friendly and attentive. I look forward to visiting again when the season changes. Thank you for the wonderful meal.

A wonderful French restaurant in a natural setting in the forest. I was surprised to find such a quiet place near Harajuku Station. The beautifully crafted dishes from start to finish were delightful. The prices were reasonable and the dishes were filled with plenty of vegetables. Not only were they visually appealing, but also delicious. It was a relaxing time that felt like experiencing art. I would love to visit again according to the seasons.

The dishes were all beautiful!! Every time a dish was served, my excitement went up. The food wasn't anything too unusual, but I was impressed by the high level of presentation and attention to detail. Each dish was designed to be enjoyed in several different ways, and the presentation and explanation of each dish made the experience even more enjoyable. I noticed that the fish dish and dessert were prepared differently for men and women (is this common at fine dining restaurants?). The women's dish had a soft and plump appearance, while the men's dish had a firmer texture. It was a new discovery for me to see such a unique way of serving. Another highlight was the non-alcoholic pairing, which was prepared right next to our table, creating a fascinating visual experience. The ambiance was also lovely, and I would love to try sitting in one of the semi-circular couple seats. From start to finish, the dining experience was enjoyable. I definitely want to go back!

I haven't been to "La Rochelle" in a while, but I remember it as a classical French restaurant. This new establishment can be categorized as modern French overall. It's natural to have a different concept. Chef Watanabe and Chef Sakai are still active, so they might not be the oldest in the French cuisine scene. I used to get excited watching Iron Chef. The deep red Gruyère dish with red and white beets, tomatoes with green apple purée and a hint of caviar. The main dishes like duck from Challans, sea bass with seaweed sauce, and bread with Bordier butter are made with quality ingredients and consistent cooking. The atmosphere inside the restaurant is relaxing and not like the traditional grand mansion setting.

La Grand Maison Hiroyuki SAKAI's menu for December is amazing. It was my first time visiting, and I had a bit of trouble finding the entrance, walking around the building for about 30 minutes (haha). For those of you planning to visit, enter from the side of Lotus on Meiji Street to find the restaurant. The manager, Mr. Tamura, is very friendly, and all the staff members make you feel like a pro with their explanations and enjoyable conversations. The taste of the dishes is absolutely delicious! Each plate is beautifully presented and makes you feel uplifted. A small note... the seaweed butter was so delicious that I ended up buying some. It is imported at the beginning of each month and is a favorite among the residents, selling out quickly. They also offer non-alcoholic pairings for those who don't drink (I prefer water or tea with my meal, so I had water).