I visited "kiki harajuku," a shop located in the youth district of Harajuku. The shop opened in August 2011 and is easily accessible from Meiji-jingumae Station on the Tokyo Metro Chiyoda Line, just a 5-minute walk away. It is also within walking distance from Harajuku Station on the JR Yamanote Line and Omotesando Station on the Tokyo Metro Chiyoda, Ginza, and Hanzomon Lines. Located in a residential area off Meiji Street, "Avneir Omotesando" is on the 1st floor. The interior of the shop is bright and stylish, with large windows from floor to ceiling. The walls are decorated with the signatures of famous people like art. From the counter seats, you can enjoy the chef's performance. Here is the course menu I had today: - American cherry nastacheem soy sauce - Grilled seaweed with foie gras, banana, and simmered shiitake mushrooms - Sweetfish and eel with hojicha churros - Jade eggplant with green yuzu and fermented tomato, avocado and Delaware - Fried squid from Karatsu, Saga, with lettuce basil, green apple and green tomato sauce - Edamame cacio e pepe, dried shiso, marigold - Scallop and white peach with salt koji and coconut soup - Blackfin tuna with plum jelly, rice cooked in red wine - Fig tempura, soba tofu, watermelon dashi sauce, brown rice tea sauce - Cold sambal with luparb and fall harvest, hand-stretched somen, caviar - Camomile and fermented butternut squash, amberjack nanbanzuke - Dolce dream black truffle - Warabi miso pepper rice, Shizuoka-grown garlic koji - Lamb and lamb bone broth with katsuobushi and okawakame - Hamanasu flower shaved ice, Miyazaki lychee - Matcha, marjoram, pistachio, Danba black beans - Grapefruit kumquat, geranium, habushu - Herbal tea non-alcoholic pairing - Roasted hojicha and soy compote black beer - Chamomile flower, lemon verbena, and sansho pepper champagne - Milk toriryu and lactic acid fermented rice calculation pina colada - Red wine with beets and Yomeishu - Brown rice Campari orange - Homemade plum wine with cherry and Earl Grey rosé wine - Minakoume flower and Chinese jasmine tea - Lemon marigold Four Seasons and deep-steamed green tea mojito My personal impression is that I enjoyed the refreshing menu with herbs and tea. The dishes served in the vessels are presented more like French than Japanese cuisine. The flavors are delicate and meticulously crafted. It's a fun course menu that can be enjoyed with all five senses. The non-alcoholic drinks are exceptionally delicious and highly recommended. I would definitely like to visit again. Thank you for the wonderful meal.

An innovative course incorporating a harmony of flavors. Each dish was a delightful surprise for both the eyes and the taste buds. The variety of appetizers was exciting. The female sommelier was lovely and exuded a passion for wine. The cloudy white wine she recommended was exceptionally delicious. Unfortunately, I couldn't try the dessert due to circumstances, so I would love to come back for a rematch.

A shop on the first floor of a house in Omotesando. Each course dish includes fruits, making it a very stylish French-based innovative cuisine. They also pay attention to non-alcoholic drinks. The staff are very friendly and easy to talk to, especially appealing to young women.

Starting with a glamorous terrine, the young bamboo shoot salad was a big hit. The foam of fermented white cabbage, wakame seaweed, green daikon instead of red, pickles, and moon peach oil - at first glance, it may seem simple without using many colors, but it's filled with attention to detail. Using an apple's acidity from Gram Smith instead of vinegar for a vinegar rice-style dish, and soaking nori in apple sauce instead of soy sauce. We didn't just roll it up right away, but spent time exploring different herbs together. The tomato water and berries, the bitterness and sweetness of two types of cooked daikon - it felt like making a new discovery! The roasted puntarella on top of the matcha orecchiette was another hit. Italian vegetables like Tartibo are sourced from Yoshino Herb Farm in Chiba Kashiwa City, and when my friend mentioned they were vegetarian, they specially ordered some items for us, showing a level of care that was truly moving. The cotton candy served with a hint of plum jam, presented with a mix of cultural references and a touch of humor, was delightful. The dishes from mushimegane were also adorable.

Experience a new aspect of Japanese flavors through "Harajuku Cuisine," where unique creative dishes combining elements of Japanese, French, Thai, Italian, and more are showcased. Dishes like "Esperance Kasujiru" and "Fermented Mushroom and Hojicha Sukiyaki" incorporate fermentation techniques and Western mushrooms, balancing health benefits with rich flavors. Ingredients like dried gourd rolls and "Ankimo & Banana" are layered with seasonal fruits for a beautifully harmonious presentation. Personally, I love the "Hand-Cut Pasta with Botan Shrimp, Kombu, and Mandarin" in the top image. This pasta, made with Peruvian chili paste (Aji Amarillo), is hand-torn and bursting with unique flavors. The gentle aromas of kombu and citrus blend perfectly with the vibrant colors. The single-course menu is adorned with flowers and herbs, with a focus on both alcoholic and non-alcoholic pairings. Led by Chef Yuki Noda, who has experience in top French and Japanese restaurants, the team at Kiki in trendy Harajuku offers a dining experience filled with innovative ideas.

Recently, a stylish French restaurant in Harajuku that is often seen on Instagram. Initially, they offered light lunches for around ¥1000 and casual à la carte dinners. But now, it seems like they have raised the bar with set course menus for both lunch and dinner. The restaurant has a modern and open atmosphere with full glass windows and a natural interior design with wood accents, which still looks stylish. The opening hours start at 6:30 pm, which is a bit late, but it gets fully booked right away, showing its popularity. The dishes on this day included: - Shizuoka Black Hanpen: A fried dish made from all parts of the fish, topped with caviar, representing the chef's hometown flavors. - Smoked Bluefin Tuna Sashimi with Strawberry and Port Wine Grated Daikon: A refreshing dish with a unique sauce made from Port wine, strawberries, and red wine. - Epoisses Miso Soup: Miso soup made with Epoisses cheese instead of white miso, served with roasted radish and sliced daikon. - Fermented Mushroom and Hojicha Sukiyaki: Sukiyaki made with Wagyu beef, shiitake mushrooms, and bamboo shoots, flavored with hojicha and fermented mushroom broth. - Fried Bread: A unique dish featuring fried bread coated with cob mikan and prawn extract, served with fennel slices and prawn américaine. - Buri Teriyaki: Buri fish grilled with a sesame sauce, served with a matcha and gyokuro sauce, caramelized pear, persimmon, and onion. The menu also included dishes like Ankimo Roll, Scallop Salad, Shirako Tofu, Hand-Cut Pasta with Shrimp and Kombu, and more. The dessert selection featured items like Persimmon and Apple Ice Cream, Truffle Chocolate, and Turnip Compote. The restaurant's innovative approach to French cuisine, incorporating elements of Japanese and other cuisines, was truly impressive.

Kiki Harajuku Goemiyo 2022 2 Tokkaku Kaku-ten This is a French bistro that opened in Harajuku, Tokyo in August 2011. You can enjoy dishes that explore the newness of Japanese flavors with the concept of "Harajuku Cuisine." Reservations are by appointment only. They serve lunch and dinner. It is a 2-minute walk from exit 7 of Meiji-Jingumae Station. The interior is a calm space with table seating. The menu consists of only one chef's choice course. The chef trained in Shizuoka, then in Paris, and returned to work as a sous chef at "Lugdunum Bouchon Lyonnais" in Tokyo, followed by a year of training at the Japanese restaurant "Shigeyoshi" in Meiji-Jingumae, Tokyo. They offer fresh and innovative dishes that incorporate Japanese ingredients and flavors. They use a variety of domestic and international ingredients. The non-alcoholic drinks are unique and made with fruit. It is a wonderful restaurant where you can enjoy elaborate creative French cuisine that reflects the seasons. Thank you very much. Bon appétit.

I went for a lunch reservation. I wouldn't recommend it for any celebrations, considering it's 15,000 yen per person for lunch, I'd rather spend my money elsewhere for this level of quality. We had a reservation for 12:30, but the food didn't come out until 13:05. It seems like the people here don't understand the meaning of reservations, as there was no apology. Looking at other reviews, it seems like this is normal here. They had a pairing course, but I couldn't figure out what to pair with this food. It felt like they were experimenting with creative dishes, but most of them tasted the same, either sour or bitter. I couldn't taste any umami. There were a lot of young people, I wonder if they have ever had a proper meal at a restaurant before. I don't understand why this place has such high ratings. Are there actually regular customers here? The only good thing was the water. We left the restaurant at 15:50, it was a hellish 3 and a half hours.

At 6:30 pm, I visited the restaurant feeling nervous. The atmosphere was very comfortable. They explained each dish and casually talked to me when my friend left the table, making me feel special. It's an expensive place, but the warm atmosphere was my favorite. The dishes were so beautiful and delicious, making me want to just gaze at them. The lovely glasses, colors, scents, and flavors made me feel the arrival of spring. It was a wonderful time. I would like to visit again as a treat. Menu: Dinner course with alcohol pairing for 24,640 yen

I celebrated my friend's birthday at a restaurant I had always wanted to visit. The atmosphere of the restaurant was just as I had hoped, and the staff were very attentive and provided detailed explanations of each dish. The food was beautifully presented with a lot of colorful fruits, making it visually appealing and delicious!

※I forgot to post about my visit at the end of last year... I had heard that this was a popular restaurant, so I made a reservation in advance. The only option for dining was a set course menu! Straightforward. No need to hesitate. On the day of our visit, there were a total of 5 groups and 14 people, including us, making the interior of the restaurant feel a bit cramped. It seems like they packed us in a little bit (laughs). Once seated, the menu for the day was placed on the table, and the number of dishes listed got me excited⤴ In reality, there were more dishes served than listed on the menu, so I was surprised. The dishes included unexpected combinations like banana and caviar in a pastry shell, and grilled mackerel with fruit. They must have gone through a lot of trial and error. It's easy to imagine the time and effort put into the preparation of the sauces, so in that sense, the cost performance is high. The chef and about three other staff members provided excellent service with a pleasant attitude, which made the overall service GOOD! It's easy to see why this place is popular. The seasoning is strong and on the sweeter side. It's natural since they use a lot of fruit, but still. The journey to the main meat dish was long (laughs). It felt like we were served a mountain of appetizers and desserts. I don't know much about wine, but the selection of alcohol was lacking. I reluctantly ordered a non-alcoholic drink, which turned out to be quite sweet. There was no suitable drink to pair with the food, so I ended up drinking a lot of water (laughs). Water is recommended! With such strong individuality, it's good to have varying opinions, right? Breakdown of costs: - Course menu x4 = 54,252 yen (including tax) - Champagne x4 - Glass of wine (red & white) - Non-alcoholic drink ===================== Total: 71,269 yen The prices for the wine are listed by price range, so the actual prices are a fun surprise at payment (laughs). I wonder if there is a service charge in addition to the consumption tax? It would be reassuring if that was clearly stated on the menu. The customers at the next table were given a receipt with a breakdown of the charges, so I share the same sentiment... probably.

My daughter had always wanted to visit this restaurant. We arrived earlier than our reservation time, so we waited outside for a while. The dinner course is 12,000 yen, with a drink menu offering wine pairing for 8,000 yen (non-alcoholic options available). There were many items without prices listed, which made me hesitate a bit. They said they could adjust the portion if I couldn't drink much, but my concern was more about the price (I'm just an ordinary person, haha). Since we were there, I opted for the pairing and my daughter ordered two glasses of wine. The total bill, including tax and service charge, came to 39,457 yen. The first persimmon royale was incredibly delicious, I wanted more of it! The spiny lobster was shown to us in its live state, freshly caught in Shizuoka that day, and the perfect rare cooking was delightful. The eggplant dish was so tasty that I almost couldn't believe it was eggplant! The fruit sushi, not listed on the menu, was also delicious. I would have preferred more normal desserts out of the three options. The overall impression was that the portions were on the smaller side, with a lot of vegetables and fruits. The pairing included unique items like sake, doburoku, and beer, but they weren't really to my taste, and the overall quantity was lacking. My daughter's first glass of wine was left to the staff's choice, but it wasn't to her liking, so she specifically requested what she wanted for the second glass. The course menu changes every two months, so I hope to visit again when they have a different selection.

I used to go to this restaurant often for work lunches before Corona! I have also tried their course menu once. The dishes are so amazing that I don't even know what to say... I was wondering if there was a combination of fruits and rice, and this restaurant had it... The plates and dishes are beautifully colored, and eating them is so exciting. I was shocked that such food exists in Tokyo for the first time. I love this restaurant so much!! I want to go for lunch again!

This is a French restaurant that is soothing to the body. It's a fusion of French cuisine with Japanese techniques and ingredients. The wine pairing consists mainly of natural wines. The menu on the table only reveals part of the ingredients, adding a mysterious touch to the dining experience. The restaurant has a glass facade, allowing guests to enjoy the view from outside, creating a casual and cozy atmosphere. I definitely want to visit this place again.

I went to a creative bistro lunch at Doka. The price is 10,000 yen per person for the course and a drink. The menu is as shown, but each dish has a strong and complex flavor. It was hard to tell if it was right or wrong, delicious or not. The abalone Genovese was easy to eat and delicious, but the meat and bonito wrapped dish had a lingering aftertaste. Overall, it was a good experience, but perhaps it was a bit ahead of its time.

A female chef acquaintance recommended a wonderful restaurant in Harajuku called Kiki Harajuku, known for its French cuisine. The food and service were fantastic, making it the number one spot in July. The course menu costs 12,000 yen, with the option to add oysters and wine pairing. The wine selection leaned towards natural wines. The staff, including a California-raised woman who spoke English, provided excellent service, checking in to ensure satisfaction. The food was delicious, with a perfect balance and intricate flavors. The wagyu sushi with butter and red wine-infused rice, fried corn, soba, and fish were all outstanding. It was a truly delightful dining experience.

Visited for the 7th time after a year, unfortunately this time there were no peach dishes available. However, other dishes were delicious so it's worth making a reservation. Currently, they only offer a course starting at 18:30. Today's course included: - Crispy ayu fish and hojicha snack, both enjoyable - Cherry, fermented plum, and striped jack mackerel tartare, interesting combination but not overly impressive - Nigiri sushi with wagyu beef, delicious but wished for more quantity - Corn and polenta kadayif roll, the best dish of the day with sweet corn and crispy kadayif texture - Uni and sudachi green soba, a delightful combination for the warm weather - Botan shrimp bouillabaisse with omal, curry-flavored sauce was tasty but lacked depth - Grilled eggplant in basil-flavored broth, tasty but slightly underwhelming - Duck with sansho pepper, a reliable dish but forgot the sauce - Dessert trio: herb ice cream, watermelon jelly, blue cheese and blueberry monaka, not as impressive as the peach dessert - Red bean crepe (additional charge), delicious but would have appreciated being warned about the cinnamon flavor The total cost for drinks and food was around 23,000 yen for a 3-hour stay. Overall, the food was delicious but slightly less impressive than previous visits. The increase in price and number of dishes was fair considering the quality. Despite the slight disappointment, I am grateful for the restaurant's efforts during the pandemic and hope they improve their dish explanations in the future.

This was my 4th or 5th visit. I have lowered my rating compared to before due to the cost performance. The taste is still delicious, but they no longer offer a la carte options, the course prices have increased, and the portion sizes have gotten bigger, making it difficult to finish the meal. As a result, it feels a bit less accessible for everyday dining due to the higher prices. I understand that this may be due to the pandemic, but I hope it becomes a more casual dining option again.

Snack: Ayu and hojicha tea snack, cherry fermented plum shimaaji, wagyu sushi, corn polenta, sea urchin sudachi citrus soba, shrimp mango char, duck with mountain pepper. Desserts: Assorted desserts.

On a regular weekday around noon, there were already about 3 groups of customers in the restaurant. It seemed to be popular among women as there were many female groups. The a la carte options included Pate de Campagne for 1100 yen and Milanese-style cutlet for 1320 yen. I decided to go with the cutlet as it came with bread. Surprisingly, even for lunch, it was a one-drink minimum requirement, and all drinks were priced at around 1000 yen. Dessert was not an option without ordering a drink. I ordered the Pear and Fennel Kombucha for 990 yen. It tasted like a regular pear soft drink, nothing special. The portion was small and the cost-performance ratio was not great. After about 20 minutes, the Milanese-style cutlet arrived. It was topped with a strawberry and tomato sauce, which looked fancy. It came with potato salad as a side, which was average. The cutlet was tender and well-cooked, with a good balance of acidity and sweetness in the sauce, making it easy to eat. At first, I thought the small bread might not be enough, but surprisingly the cutlet had a decent portion and left me feeling satisfied. Most customers in the restaurant were ordering set courses. In the end, the a la carte option seemed overpriced considering the mandatory drink. For around 2300 yen, there are other restaurants where you can get a salad or dessert with your meal. The taste was indeed delicious, but I was a bit disappointed by the lack of flexibility in the service. I left feeling a little let down, saying thank you for the meal.

Enter the side street next to Ichiran on Omotesando, and you'll find a hidden gem bistro in front of an elementary school. I had seen this place a lot on Instagram and had been wanting to go for a while. I made a reservation about 2 weeks in advance by phone, and the staff's response was very polite, with thorough pre-visit communication. The interior of the restaurant has a cozy atmosphere with dim lighting and a wood-based design. During the day, the impression may be different, but at night, it exudes an adult atmosphere. There are table and counter seats, with adequate spacing between each seat. They offer 2 course options for lunch on weekdays, and only one omakase course for dinner, with the option of pairing (alcohol/non-alcohol). The non-alcoholic drink menu also has a variety of unique options, such as golden orange and radish juice, and pear and fennel kombucha. The dinner omakase course consisted of 11 dishes and included a drink: Koji sparkling, olive tapenade, and charcoal bresaola. The dishes were beautifully presented and delicious. Each dish had its own unique flavor and was a delight to the palate. The staff were friendly and the whole dining experience was enjoyable. The menu changes every 2 months, so I'm already looking forward to what new dishes they will offer next month.