I made a reservation on the restaurant's website for a Saturday night after checking out the place through word of mouth. The reviews mentioned that the portions were generous, which is important to me as I often find course meals to be lacking in quantity. The restaurant had a coin parking lot next to it. The menu allowed you to choose the number of courses in a prefix format. The amuse-bouche was served on stylish plates instead of traditional dishes, and there were two servings. Both came with bread, which filled me up a bit. The taste was delicious. The appetizers were so filling that they almost felt like main courses, and the quality was high. I ordered a fixed amuse-bouche, two appetizers, a fish dish, a main course, and two desserts. Bread was served in addition to these dishes. By the time I finished the two appetizers, I was already worried if I could eat more. The menu seems to change monthly, making me want to come back every month. The seating at the counter and tables had no partitions, which was a bit disappointing. However, the quantity for the price was exceptional, and the quality and taste were top-notch. Being able to choose what you want to eat in a prefix format was a plus. The only downside was the lack of partitions and the similarity in taste between different main courses, which seemed like they used the same sauce. Despite this, the quality and taste were comparable to high-end restaurants at a lower price. The cost performance was the best I've experienced. I would rate it around 7.0 on a scale of 5.0 on Tabelog. I would definitely want to revisit soon. Just be mindful of the portion sizes; the amount of food served is quite substantial, and you might need the appetite of someone who can eat a large serving of ramen with extra vegetables to finish everything.

Thank you for your hard work (￣^￣)ゞ Due to the discharge of treated water, China has completely stopped importing seafood, causing impacts in various places. Since China accounts for 22% of the seafood export destination, scallops, sea cucumbers, and tuna are looking for new export destinations. As a sushi lover and drinker, I would like to see more seafood shipped domestically, but it seems difficult due to various issues such as supply and demand. Anyway, let's have a chat. The latest installment of Danmachi, known as DanKuro, was released last month. It's hard to accumulate the materials needed for gacha, and since it's a dark pot gacha, it's difficult to get strong characters... The battles are exhilarating when using a PS5 controller, but the game suddenly crashes during long missions... I'm currently contacting the operating company to see if it's a bug specific to the iPad. Since the game has just started, I will continue to play patiently. Today, I visited Lien in Ikejiri Ohashi. Actually, I was planning to visit a sushi restaurant today, but I cancelled it because I wanted to eat Chef Uehara's cuisine once a month. I'm surprised that I prioritize French cuisine over sushi myself (・・;) I will introduce the restaurant below. Lien is located quietly in a residential area. The name of the restaurant means "connection" in French, and it values a friendly space where guests can feel close. The chef, who has trained at top restaurants in Tokyo and Paris, has finally opened his own restaurant. The ingredients used in the restaurant, such as meat and seafood, are carefully selected with the awareness of being able to see the faces of the producers. Vegetables and fresh herbs of Western varieties grown without chemical fertilizers or pesticides at a farm in Nagano are used. Red apples grown by natural farming methods at a farm in the chef's hometown of Aomori are also available. The charm of Lien lies in the delicate work done on these abundant natural ingredients to entertain guests. In addition to French wines, the restaurant also offers domestically selected wines from vineyards in Japan by a sommelier. The restaurant has an open kitchen and counter seats, allowing guests to feel the chef's commitment to dialogue. In fact, a new store will be opened in "Toranomon Hills Station Tower", a prime location. I'm curious about what kind of style it will be, so I would like to visit when it opens. The chef is Hirokazu Uehara, and the following is his profile. Born in Aomori in November 1980, he was inspired to pursue a culinary career by his father, who was a cook. Growing up watching his father, a Japanese cuisine cook, it was only natural for him to choose the path of food. Although the genre is different, his style of sticking to local Aomori ingredients is inherited from his father. After graduating from the Aomori Culinary School, he moved to Tokyo and learned the basics of French cuisine under Chef Kaneko at "San le Sue" in Nishi-Ogikubo. He wanted to experience the atmosphere of the home country, so he went to France and knocked on the door of the famous restaurant "Helene Darroze" in Paris. After honing his skills, he returned to Japan and opened "Lien" in December 2014. There are the following lunch courses. Appetizer 6 items, main course 6 items to choose from in the prefix style A course 3,900 yen (tax included) Appetizer, soup, main course, dessert, after-meal drink B course 4,900 yen (tax included) Amuse, today's appetizer assortment, today's fish dish, main course, dessert, after-meal drink C course 5,950 yen (tax included) Seasonal ingredients, 8-course chef's choice course Today, I made a reservation for the C course. You can enjoy different dishes each time you visit. I am grateful to Chef Uehara for valuing each customer (^^) I got off at Ikejiri Ohashi Station on the Hanzomon Line and headed to the restaurant. This is my fourth visit, so I'm not nervous anymore. It seems that this drinker is the type who wants to visit the same restaurant regularly... I try to visit a new restaurant once a month. I arrived 5 minutes early and waited outside the restaurant. A staff member appeared at the entrance and guided me to my seat. I appreciate Chef Uehara, who values each customer and provides a warm atmosphere.

I made a reservation for lunch and visited the restaurant. The course costs around 5000 yen and you can enjoy dishes like fish cooked with a hat-shaped skin or thinly sliced roasted pork with a gentle texture. It's quite a bargain for just over 5000 yen. I would like to visit this restaurant at least once a month. Nowadays, young people may not eat French cuisine often, but I think this restaurant is a great choice for a first-time lunch visit. Even those who are used to French cuisine would be satisfied with the effort put into these dishes at this price. The service is also good.

Since a bakery opened in the neighborhood, Lien had been curious about it. It had been popular and difficult to make a reservation. Finally, this summer, Lien made a reservation and visited for the first time. The prix-fixe menu was very appealing, even though Lien could only finish the smallest course due to being a light eater. There were many dishes with corn, which Lien loves, making it hard to choose. The main course was deer meat, which was surprisingly not gamey and had excellent lean meat. Lien's husband ordered the wine pairing, and all the wines were delicious and reasonably priced. Lien realized they should have started going to this place earlier to make up for lost time.

It's been a while since I last visited Lien. My daughter and I had a day off together, so we made a reservation after seeing that there was availability the day before. We sat at the counter and ordered Menu B course with a wine pairing of 3 glasses. The first glass was sparkling, followed by white and red, all of which were easy to drink and delicious. The menu had generous portions and we were completely satisfied!! It's such a happiness to eat delicious food. Thank you for the wonderful meal ☺️

I wanted to celebrate with a friend who had been very helpful, so I decided to visit this restaurant that I had been curious about. I had made a reservation for 12 o'clock, but I arrived early and had to wait outside the restaurant until it opened, which was quite hot. I thought it might have been better to arrive closer to opening time. I chose the lunch C course, which had a lot of dishes and was very filling. I felt bad because I couldn't finish everything before getting to the fish and meat dishes. The wine pairing started at 2,200 yen for two types, which I found to be very reasonable and appreciated. Since I visited in August, there were a lot of dishes featuring corn. Two dishes that I found particularly delicious were the grilled corn mousse and seafood cocktail (the combination of consommé jelly with seafood and corn mousse made the wine go down smoothly) and the grilled scales of wild red snapper (the crispy scales and the adjacent mousse and corn sauce had a delicious creamy and crispy texture that really captured the essence of summer with the corn). The peach parfait dessert was also really delicious, but I was too full and felt uncomfortable, which I regret. I would definitely like to visit again.

Everyone, thank you for your hard work this week (^人^) During the Obon holiday, there were double typhoons and sudden torrential rains, so it seems that there will be more water-related disasters this summer as expected... It seems that the number of people being taken to the hospital due to heatstroke is increasing year by year. Just like wearing masks all the time during the COVID-19 pandemic, it seems that we need to always be conscious of staying hydrated regularly (・・;) By the way, in the Edo period, there was a business of selling water, and they served sweet water with shiratama in it. In modern times, we take ice and cold water for granted because we have refrigerators, but in the Edo period, even sugar was precious. Now, here's my usual exaggerated story. I tried the gacha in FGO yesterday just once, and miraculously, I got my target wife in one try!! The gacha where you can spend 100,000 yen without getting it even once if you're unlucky, but this time, it seems like I attracted incredibly good luck!! Tonight, I will start by spinning with free stones. I decided to wait and see before purchasing paid stones d(^_^o) I said goodbye to Kabukki, which had been continuing for a while, and now I only play FGO and Snow Break. I'm looking forward to the new release of Danmachi this month. I can't wait to see you, my dear God!! Alright, I'll stop here... I will write it down properly below (^◇^;) Now, on the third day of the Obon holiday, I visited Lien in Ikejiriohashi. I visited the restaurant with a follower from Tabelog last time, and they were very pleased, so I was relieved (╹◡╹)♡ It's my third visit, so I will introduce the restaurant here. "Lien" stands quietly in a residential area. As the name of the store means "connection" in French, a friendly space that values the distance between guests welcomes you. The chef, who has honed his skills at top restaurants in Tokyo and Paris, finally opened his own restaurant. The ingredients used in the restaurant, such as meat and seafood, are sourced from producers where the faces of the producers can be seen, with Western variety vegetables and fresh herbs grown in Nagano without chemical fertilizers or pesticides. Apples grown using natural farming methods in the chef's hometown of Aomori are also available. The charm of Lien is that these ingredients full of nature's blessings are carefully prepared and enjoyed. In addition to French wines, the restaurant also offers selected domestic wines from vineyards across the country by a sommelier. The interior of the restaurant has an open kitchen with counter seats, allowing you to feel the chef's commitment to dialogue with customers. In the fall of 2023, a new store will be opened in "Toranomon Hills Station Tower", and I am curious about what style it will be, so I would like to visit when it opens d(￣ ￣) The chef is Koichi Uehara, and the following is his profile. Born in November 1980 in Aomori Prefecture, he decided to pursue a career in cooking after being inspired by his father, who is also a chef. Although the genre is different, his style of focusing on local Aomori ingredients is inherited from his father. After graduating from Aomori Culinary School, he moved to Tokyo and learned the basics of French cuisine under Chef Kaneko at "San Le Sue" in Nishi-Ogikubo. He went to France to experience the atmosphere of the home country and knocked on the door of the famous Parisian restaurant "Helene Darroze". After honing his skills there and returning to Japan, he opened "Lien" in December 2014. For lunch, there are the following courses available: - A course: 6 appetizers, 6 mains to choose from, 3,900 yen (tax included) - B course: Amuse, assorted appetizers of the day, fish dish of the day, main, dessert, post-meal drink, 4,900 yen (tax included) - C course: Seasonal ingredients omakase 8-course, 5,950 yen (tax included) I have reserved the C course today. The overall portion is generous, but since it includes a lot of vegetables, it doesn't cause stomachache after eating (╹◡╹)♡ Get off at Ikejiriohashi Station on the Hanzomon Line and head to the restaurant.

Conclusion: Quality over quantity, service is below average, but the cost performance is the best in Japan. Each dish is delicious, but there is no surprise or excitement beyond what is expected from the menu. The chef and sommelier focus on their respective tasks, while other kitchen staff handle serving, but their explanations of the dishes were lacking, and there were two mistakes in serving despite specifying dietary restrictions. The sommelier also pointed out the lack of efficiency, which contributed to the low service rating. Course C (including service charge 6,195 yen) Amuse-bouche --- 3.5 Mushroom chiffon cake, seared yellowtail from Kagoshima with green pepper flavor, ham mousse tart, Parmigiano croquant with potato chips. The mushroom chiffon cake had a good flavor, the yellowtail was not fishy and had just the right amount of salt. The ham mousse was gentle in flavor, and the croquant provided a nice texture. Appetizer 1 --- 3.3 Duck pate with plum chutney and mustard. Typical dish without any meaty odor. Appetizer 2 --- 3.0 Tartare of Aomori salmon on top of corn with lightly smoked salmon. The corn lacked sweetness, and the compatibility with the salmon was questionable. Appetizer 3 --- 4.7 Sauteed Hiroshima oysters with corn veloute. The oysters were flavorful, and the scallop mousse was soft and complemented the dish well. The corn was steamed and sauteed with onions and blended veloute added sweetness to the dish. Appetizer 4 --- 3.7 Miyagi squid risotto. Perfectly cooked squid, al dente rice and vegetables, and the texture of salami were enjoyable. However, Parmesan cheese did not go well with seafood, and the balsamic sauce was confusing. Fish --- 3.3 Grilled natural sweet sea bream from Miyazaki. The fish was cooked well without any unpleasant smell, but having grilled fish every time can become monotonous. Meat --- 3.7 A5 grade Wagyu beef hamburger. The portion was larger than expected, but the meat did not fall apart and lacked juiciness. The quality of the meat was good, but the inclusion of nuts was puzzling. Dessert --- 3.6 Peach parfait. The dessert featured various flavors of acidity and sweetness through compote, jelly, mousse, and sorbet. However, the mascarpone at the bottom was too heavy and unnecessary. A refreshing and invigorating dessert would have been more enjoyable.

It was about a 5-minute walk from Ikejiri Ohashi Station. I had been curious about it for a while but hadn't been able to go, so I visited for a birthday lunch. Great value for money! Everything I ate was delicious!!! The staff at the counter were very efficient, which left a strong impression on me. I definitely want to go for dinner next time.

I was invited by one of my followers to enjoy French cuisine on a holiday lunch. I usually go to various restaurants alone, but French cuisine has been a bit intimidating for me, so I was grateful for the invitation. The person who invited me is someone who enjoys solo activities on weekends and always writes interesting reviews. Recently, they have discovered the charm of French cuisine as well. They suggested revisiting Lien, a restaurant they have been enjoying lately, and I was happy to join them. The restaurant is located about 5 minutes from Ikejiri-Ohashi station. It's in a quiet residential area with a cozy atmosphere. The interior is quite small, and we were seated at the counter near the open kitchen. The chef was very friendly and chatted with us a lot, making me feel comfortable and relaxed. We ordered the C course (5,950 yen) with a wine pairing of 4 types. The course was fantastic, and here's what we had: - Champagne for a toast - Mushroom chiffon cake and marinated sardines - Hokkaido venison pate - Melon cold soup with prosciutto - Aomori salmon tartare with mayonnaise sauce - Aomori Italian rice risotto with squid and shrimp - Miyazaki sweet sea bream scales grilled - Hokkaido Shiranuka sweet sea bream scales grilled Each dish was beautifully presented and delicious. The chef's creativity and use of local ingredients made the experience even more enjoyable. I especially loved the unique dishes like the melon soup and the Aomori specialties. It was a delightful dining experience, and I'm grateful for the invitation to try something new.

Today, my wife invited me to celebrate my birthday at a restaurant. We sat at the counter and watched the chefs skillfully prepare the dishes in front of us. The presentation of the food was beautiful and appetizing. For dessert, we had a peach parfait which was delicious. The chef also chatted with us about the new branch opening in Marunouchi and other business plans. The food was amazing and I look forward to visiting again. Thank you for a wonderful meal.

Hello everyone, good job on making it through the week! It suddenly got hot this week, so it was tough! I've been working remotely from home, trying to save on air conditioning costs by wrapping a towel soaked in water and chilled in the fridge around my neck while working. Please be careful of heatstroke and dehydration! Today, I visited Lien in Ikejiri Ohashi. I had a great meal there last time, so I made a reservation for today right away. I went with a follower I met on Tabelog, and it's always nice to dine with people you meet online. The concept of the restaurant is to prioritize interaction with guests, which is quite unique for a French restaurant. The chef, Koichi Uehara, has a background working in Tokyo and Paris, and sources ingredients from local producers for a delicate touch in his dishes. The atmosphere is warm and welcoming, with an open kitchen and counter seats for a close interaction with the chef. Today, I ordered the 8-course seasonal tasting menu, which was full of delicious and healthy vegetable dishes. The chef has plans to open a new branch in Toranomon Hills Station Tower in fall 2023, which is something to look forward to. I got off at Ikejiri Ohashi Station on the Hanzomon Line and walked to the restaurant in the quiet residential area. It was scorching hot, feels like summer is here! Met up with my follower outside the restaurant, and we had a great time chatting before going in. Sat at the counter close to the chef, and had a wonderful dining experience. Looking forward to the new branch opening in the future!

- Menu C - ◆ Ham Mousse Tart ◆ Smoked Sardine Chiffon Cake ◆ Potato Chips ◆ Chilled Melon Soup with Prosciutto and Couscous ◆ Baked Corn Mousse with Seafood and Consommé Cocktail ◆ Fromage Dotted Brick-Wrapped Baked Cheese ◆ Pan-Seared Sea Bream with Beet Sauce ◆ Aomori Shamorok with Mozzarella Mushroom Pie ◆ Rich Baked Cheesecake ◆ Tea Snacks - Review - ◆ Ham Mousse Tart A subtly sweet tart with a good balance of ham's saltiness. ◆ Smoked Sardine Chiffon Cake Sardines have a good amount of fat and a savory flavor that pairs well with the cheese cookie. The chiffon cake is moist and has a great texture. ◆ Potato Chips Exactly what you would expect in terms of saltiness. ◆ Chilled Melon Soup with Prosciutto and Couscous A refreshing soup with the acidity of olive oil and the saltiness of prosciutto complementing the sweetness of the melon. ◆ Baked Corn Mousse with Seafood and Consommé Cocktail The first appetizer is a seafood cocktail. The corn mousse has a sweet flavor followed by a hint of smokiness. The diced smoked salmon, seared yellowtail, and shrimp add a nice texture and abundance to the dish. ◆ Fromage Dotted Brick-Wrapped Baked Cheese The second appetizer is a brick-wrapped dish filled with various pork parts and mustard. The richness of the pork fat and the kick of mustard make it incredibly delicious. ◆ Pan-Seared Sea Bream with Beet Sauce The fish dish features pan-seared sea bream with a delicate sweetness and a beet sauce that complements the fish's flavor. The corn and chrysanthemum add a nice touch. ◆ Aomori Shamorok with Mozzarella Mushroom Pie For an additional fee, a favorite pie dish was chosen. The chewy mozzarella complements the mild Shamorok cheese, and the red wine-based sauce enhances the dish. ◆ Rich Baked Cheesecake The dessert is a baked cheesecake made with washed cheese. It has a unique aroma that cheese lovers will appreciate, a satisfying weight, and can also be taken home by pre-ordering. ◆ Tea Snacks Kiwi compote and canelé for a perfect ending. The meal costs 7,500 yen and offers a generous portion with rich flavors. Anyone who dislikes this place is not human.

Located in a residential area about 5 minutes from Ikejiri Ohashi Station, this restaurant stands quietly. It is easy to find as there is a unique tuna specialty shop next door. The interior of the restaurant is divided neatly into counter seats and table seats, creating a cozy atmosphere. The course menu I ordered for 4900 yen included an amuse-bouche, assorted appetizers, fish dish, meat dish, and dessert. Overall, the food was tasty, but the satisfaction level was just average for the price. It is affordable and well put together, but when you consider each dish individually, it may feel a bit lacking. The restaurant seems to be more suitable for gatherings with close friends rather than for a date, as there were various groups of women having a get-together in different seats.

I was looking for delicious French cuisine and stumbled upon this popular restaurant that is even listed in the Michelin Bib Gourmand. I liked the system where you can choose the number of courses and dishes according to your preference. The portions were generous and the food was delicious! I would love to visit again if I have the chance.

The course at Rian costs 8,900 yen, which is still great value for money. There were three appetizers, each resembling a main dish in size. The foie gras stick was not bad in taste. Then there was a dish of fish and a dish of meat, both served as mains. Finally, there were two desserts - both of which were good. The volume of food made me feel like running home. Thank you for the meal. I will visit again!

Lien at Ikejiri Ohashi is a French restaurant quietly nestled in a residential area. When I visited during lunchtime, it was a popular spot with reservations fully booked. I opted for the Chef's Choice lunch course on that day. 【MENU】 - Fried young ayu, cake salad, tart - Ezo deer pate - Chilled melon and cucumber soup with prosciutto - Green pea mousse and seafood cocktail - Lobster and vegetable terrine - Grilled sea bream scales with cherry shrimp sauce - Roasted Australian lamb with Madeira wine and basil sauce - Mascarpone mousse with strawberries The course was very generous in portions and the number of dishes, with the price set quite reasonably. I left feeling full and satisfied. Thank you for the delicious meal.

The owner, Mr. Uehara, went to France in his late 20s for training and opened this restaurant as an owner chef while still in his 20s. He offers the best dishes at reasonable prices. There are 5 counter seats and 4 tables. For lunch, you can order courses priced at 3200 yen, 4200 yen, or 5500 yen, with the middle course being popular due to the generous portions of meat and fish. On this day, 80% of customers ordered this course. The menu included shrimp tartare, salted shortbread, chiffon cake with fava beans, pork pate, grilled amberjack, pate de campagne, vegetable salad, smoked salmon, tomatoes, carrots, marinated cauliflower, and potato and white fish mousse. There was also grilled white sea bream, Japanese knotweed and spring cabbage, seafood mousse, and sakura shrimp sauce. The meal ended with braised lamb breast in gorgonzola sauce and milk ice cream with strawberry dessert. It's hard to believe the quality of the food for the price. The white sea bream was delicious, and the lamb stew was excellent. If you want to enjoy Italian cuisine sensibly, this restaurant is a great choice.

Hello everyone, great job on getting through the week (╹◡╹)♡ As a drinker, it was a busy week for me after Golden Week... with earthquakes happening in various places, we need to stay alert (・・;) Today, I visited Lien in Ikejiri-Ohashi. After watching a video by YouTuber Ikko, I immediately decided to make a reservation as many other followers had visited and left positive reviews. This is my first visit, so let me introduce the restaurant to you. Lien opened in 2014 and received a Michelin Bib Gourmand in 2022. The name "Lien" means "connection" in French, and you can see the cooking process in the open kitchen. The concept of the restaurant is to cherish the distance between guests. The chef, Koichi Uehara, sources ingredients from local producers, such as organic vegetables from Nagano and apples from Aomori. The restaurant offers French cuisine, and the chef's profile indicates his passion for local ingredients. I chose the C course for lunch, which includes a seasonal 8-course meal. The restaurant is located in a quiet residential area near Ikejiri-Ohashi station. The staff kindly opened the restaurant a bit early, and the menu for the C course was presented at the counter. The ambiance was welcoming, and the service was impeccable. Now, I'm excited to enjoy the meal and experience the chef's culinary skills.

In a residential area in Ikejiri, there is a French restaurant, and right nearby is Prive de Lian, which is part of the same group, creating high expectations. Upon arriving 5 minutes before the reservation time, we were told to wait outside until the time. However, we noticed that other guests who arrived after us were immediately seated inside. After bringing this up to another staff member, we were promptly seated inside, but it was not a pleasant start. The interior has 10 table seats and 6 counter seats, with an elegant atmosphere complemented by white tablecloths. We opted for the prix-fixe course on the day of our visit, which included appetizers, soup, main course, dessert platter, and a post-meal drink. For the appetizer, we chose cauliflower mousse and seafood cocktail soup, which had a refreshing taste with shrimp, salmon, and scallops. The mushroom soup had a good flavor and was smooth and delicious. For the main course, we selected the beef fillet hamburger from the 8 options available, and it was incredibly tasty as expected. We also opted for wine pairing, which complemented the dishes perfectly. While the food was delicious overall, the service was better at Prive de Lian, so for important occasions or business meals, I would recommend dining there instead. 2023.5.30 ☆3.74

I had lunch at a French restaurant in Ikejiri that is quite difficult to make a reservation for. I chose a prefix course with appetizer, soup, main course, and dessert, and selected the appetizer and main course. For the appetizer, I chose spring vegetable and shrimp risotto. It had a refreshing taste and the flavors soaked into the rice nicely. The soup was a creamy mushroom soup with great mushroom flavor and texture that paired well with the cream. The main course was braised lamb shoulder. The meat was so tender that no knife was needed, and it matched perfectly with the cream. For dessert, there was a selection of four kinds of ice cream and cheesecake. The wine pairing included a Muscadet white and a Beaujolais red, which were reasonably priced and complemented the dishes well. Each dish was meticulously prepared and delicious.