This is a restaurant in Kagurazaka. I visited for the first time as Chef Ito, who supervised the restaurant, was back in Japan temporarily. On this day, I had the evening course. The difference between lunch and dinner is the ingredients used. The number of dishes is the same, but dinner includes luxurious ingredients like truffles and caviar. - Saitama / Steamed and fried chicken skin, dried chicken meat at 68 degrees, served with broth, roasted cocoa foam - Hokkaido / Hairy crab from Funka Bay, crab miso sauce, semi-dried tomato paste tart - Yaizu / Beltfish, Yui / Sakura shrimp sparkling water fritters - Yaizu / Horse mackerel, pickled lotus root, ribes sauce - Densuke eel, pig's feet, spelt wheat - Yaizu / Kammasu, Madagascar black pepper mashed potatoes - Charcoal-grilled bread - Awaji beef, summer truffle, burnt leek, fermented garlic sauce - Pasta with summer truffle, marinated magic egg, Awaji noodles - Vacherin and exotic sorbet - 24-month aged Comte cheese cake - Financier - Truffle chocolate I had lunch last time and dinner this time. The number of dishes is the same, but the quality of ingredients is upgraded for dinner. The service was a bit disappointing as the drink service was lacking. The restaurant has a counter and semi-private rooms. If you like caviar and truffles, dinner is recommended, otherwise, lunch seems like a good option.

Retail-san, who I visit regularly, has become even more delicious and I was impressed. Not only the food here, but I also like the warm personalities and service of the chef and sommelier. The menu and presentation seem to change depending on the quality of the ingredients that day, so it's always enjoyable whenever I visit. It's great to enjoy a meal while chatting with familiar people, or for a stylish date. It's currently one of my favorite restaurants.

I used to think that if I went to France, I had to go to L'Arpege to enjoy Chef Yoshiaki Ito's cuisine, which I had experienced at a pop-up event before. However, when I heard that Chef Ito had opened a restaurant in Japan, I was thrilled. This time, I had the opportunity to visit the restaurant when Chef Ito was back in Japan. The website of L'Arpege in France describes him as a "chef who loves terroir," and the ingredients he uses are sourced from reputable fish shops like "Sasue Maeda Uo-ten" and butcher shops like "Sakaeya." These shops are well-known nationwide and even featured on television. The style of the restaurant involves incorporating familiar ingredients used in France little by little. The two chefs, who have a solid foundation in classic French cuisine, create wonderful dishes. For more details, please check out the blog post (link provided). I have created a reel on Instagram as well (link provided). The highlight of our meal was a giant chicken that was roasting in the oven when we visited. It was carved and finished over charcoal. We enjoyed a dish that combined chicken breast, thigh meat, and Brittany lobster with a rich broth made from chicken. The fish dish featured a 6-kilo grouper with a firm texture, paired with a flavorful beurre blanc sauce. The balance was maintained with Nagano purple. The fried sea bream was crispy with a light batter made with carbonated water. The anchovy from Getaria added a unique touch. The risotto, with different textures from rice and pasta, was delightful, with clams and edamame adding flavor. The dish was served with meat, creating a flavorful and enjoyable risotto. Although the dishes that day focused on combining fish and meat flavors, the risotto was a last-minute addition to the menu, showing that the key is the quality of the ingredients. The dishes I tried were unique and full of flavor, showcasing the chef's creativity and skill. The dehydrated golden eye snapper, grilled over charcoal, was served with caviar from L'Arpege. The dessert included red shiso jelly, granita, financiers, and chocolate, all of which were delightful. The bread was from a bakery in Kagurazaka, and the butter was from Maison Borniambuc, not yet available in Japan. The stable and lively atmosphere of the restaurant, combined with the high-quality ingredients, made for a delightful dining experience. The fusion of Japanese and French ingredients, unique to L'Arpege, created a dining experience like no other. Enjoy French cuisine at this lovely counter in Kagurazaka.

In 2023, there was a recommendation for a restaurant called "Gateist" by Hidetoshi Nakata, which is said to be the sister store of a French restaurant in Paris. They source their fish from the famous Sasue Maeda fish shop in Yaizu, known for their fish dishes. The atmosphere is casual, with a counter seating arrangement that is comfortable for men as well. The dinner course consists of 10% service charge, 3 amuse-bouches, 3 fish dishes, 1 meat dish, risotto, and dessert. Overall, the fish dishes were delicious, with highlights being the black rockfish and gurnard. The gurnard had a rich flavor when paired with the sauce. The risotto and freshly baked financiers were also impressive. While the service charge may not make it the best value, the lack of predictability is a plus. I would like to visit again in the future. The lunch course is priced at 18,000 yen.

◆Outstanding Dish: Grilled Hamamatsu Kamasu From the amuse-bouche of grilled Hamamatsu Kamasu to the petit fours, this full course meal consists of 10 dishes, with 5 fish dishes and 1 meat dish, allowing you to thoroughly enjoy the variety of fish. Among the fish dishes, those labeled "Hamamatsu" in the menu are sourced from Sasue Maeda Fish Market, showcasing exceptional quality. One of the standout dishes is the grilled Hamamatsu Kamasu. The Kamasu is plump with a thick flesh, devoid of any wateriness, offering an elegant and rich flavor, complemented by the smoky aroma from the charcoal grilling. The burnt butter sauce enhances its umami, while the lime and herb sauce provides a refreshing finish. This dish is not overly elaborate, but rather showcases the chef's skill in selecting quality ingredients and balancing flavors in a classic yet sophisticated French style. Chef Ito's cuisine is characterized by its meticulousness and elegance. ◆Menu Highlights: - Cold soup with roasted cocoa foam - Grilled sardine tart with red eggplant and semi-dried tomato sauce topped with red shiso leaves - Tempura of Hamamatsu Tachiuo with ripe lemon puree and sudachi zest - Grilled Kinmedai with olive oil, salt, red onion, mimoza, and tea beans - Grilled Anago with beef cheek broth, garlic sauce, and yellow chives - Grilled Hamamatsu Kamasu with burnt butter sauce and lime and herb sauce served on a bed of coarse mashed potatoes - Charcoal-grilled Awaji beef sirloin with butter-sautéed green beans and girolle mushrooms, sherry vinegar (Pedro Ximenez) sauce - Saffron risotto with Iwate saltwater sea urchin, peach compote, red shiso sorbet, Comte 24-month cheese - Jasmine ice cream with crumble financiers and truffle chocolate - Coffee and a cup of tea (lunch) for 21,450 yen per person ◆About the Restaurant: Opened in February 2023 by Chef Ito, who previously worked at Hiramatsu for 18 years before opening his own Michelin-starred restaurant, Larquest, in Paris. The restaurant features a small setting with 10 counter seats and one semi-private table, providing a lively dining experience with dishes served promptly after preparation. ◆Information Source: Nikkei Shimbun (April 2, 2023) The STYLE/Gourmet article Thank you for the feast!

A sister restaurant of the one-star Parisian restaurant "L'Arpege" has opened in Kagurazaka under the name "L'ETERRE." Chef Tanaka, who is known for his background at "Hiramatsu," is particular about using only carefully selected ingredients from producers he knows well. All the fish used in the menu are sourced from the renowned fish shop "Sasue Maeda Fish Shop" in Shizuoka. The menu is rich in seafood dishes, perfect for fish lovers. The desserts, including the "30-month aged Comte cheese cake" and "Truffle Chocolate," are said to be the same recipes as those from "L'Arpege" in Paris. In addition to compotes, ice creams, and financiers, the dessert selection is quite impressive. The French cuisine here combines authentic Parisian cooking techniques with Japanese ingredients, resulting in a wonderful fusion of flavors.

Tokyo is amazing after all. New trendy restaurants keep opening one after another, it's impossible to keep up with them all. But still, I couldn't resist visiting "Le Tail" which opened in February for one main reason - the fish by Chef Sasue Maeda. I was completely lured in by the fish, and my position was reversed (^^) Of course, I'm not expecting the same vivid impression as in Shizuoka, but even in Tokyo, if I can have it, I definitely want to try it! The fish is so attractive, and I've never had it prepared in a French style before. - Gold Rush - Sardine, Eggplant, Tomato - Yellowtail from Yaizu - Japanese Spanish Mackerel from Yaizu - Eel, Beef Cheek Meat - Flatfish from Yaizu - French Baby Pigeon - Finishing Risotto - Peach Compote Overall, the menu has a good balance between classic and contemporary dishes. If you're only going for the fish, then of course, it's much more impactful and cost-effective to have it locally. Here, the emphasis on quality may not be as noticeable to my insensitive palate (^^), but the high percentage of fish in the course is delicious. Besides the fish, to enhance the overall quality of the course, the other creative dishes and wines are what add that extra charm. Especially, the main dish of baby pigeon was amazing! I was impressed by this gem from the land. The variety of wine flavors is rich and well thought out. The pricing may seem a bit high, following the trend set by sushi restaurants and Japanese cuisine places. The cost of dining out is increasing. However, the atmosphere is pleasant overall, and I had a great time learning and enjoying myself! Thank you for the meal.

Retel is a place where you can quietly enjoy French cuisine. The menu here is beautifully colorful, with delicate flavors and a good balance of acidity. The pigeon dish had no unpleasant smell, and the sauce did not use blood, so it didn't have a strong gamey taste. Personally, it was the first time I was able to enjoy pigeon so much. I had a delicious meal once again this time. I look forward to visiting again when the seasons change.

"Le Taille" in Kagurazaka is the latest must-visit restaurant in the area. I visited three months after my last visit in March, wondering how the dishes might have changed. I was not disappointed. Chef Ito from Paris was visiting this time, ensuring that we were served with top-notch dishes. The progression from three amuse-bouches to appetizers, mains, and finally desserts was seamless, reflecting the new era of French cuisine. The desserts had a Parisian touch and were all delicious. The wines were also excellent today, and I left feeling fully satisfied. Thank you for the wonderful meal.

A French restaurant that opened in Kagurazaka in February this year. It is a sister restaurant of the one Michelin-starred "L'Arpege" in Paris. Many food enthusiasts have visited and the restaurant has received good reviews, also being featured in the media, so I decided to visit. Passing by the Japanese cuisine restaurant Ishikawayao Soba Sogakutei. Despite the narrow streets of Kagurazaka, it's impressive to see so many famous restaurants crowded together. The restaurant was located on the second floor, with counter seats overlooking the open kitchen. I started with champagne. The dishes using Mr. Maeda's fish were indeed delicious. I recently watched a TV program featuring Mr. Maeda, so I was even more impressed. Dishes like lightly seared squid aged for 5 days, fluffy red snapper beignets, and 500g of fresh horse mackerel sashimi were served. However, I couldn't help but feel a sense of déjà vu in the cooking methods. I wasn't completely satisfied with the sommelier service either, as customers had to pour their own paid water, causing the premium Aizu natural water to become warm. The alcohol was also on the pricey side, and coffee was an additional cost. I didn't quite feel the Parisian vibe during my visit. The lunch course (16000 yen + tax/service charge) included the following dishes: Kumamoto red eggplant, Yaizu lightly seared squid, Yaizu cherry snapper and Yui cherry shrimp, Yaizu horse mackerel, Densuke eel, pig trotter, spelt wheat, Choshi golden eye snapper, Garcia chestnut pork, rice dish, Vacherin, exotic sorbet/Comte 24-month cheese cake, financiers/truffle chocolate, and coffee (additional cost).

I changed my plans for Friday and ended up choosing this restaurant that I was curious about. And guess what, the owner, Chef Ito, was actually there by chance! He comes back about four times a year. The combination of Chef Tanikago and Chef Ito resulted in beautifully presented dishes served at a good pace. The pasta for the final course is unique to Japan, and indeed, it's not quite French. It was chewy and had an amazing texture. The flavors of the dishes, utilizing ingredients brought back from France by Chef Ito, were outstanding. The portions were also generous. Thank you for the wonderful meal!

I was able to enjoy various flavors of early summer in one dish ✨ The sea bass and horse mackerel were unexpectedly delicious with their firm texture~♡ I really like pigeon, and even the dessert was satisfying! #lettere #Leterre #French #French cuisine #Kagurazaka gourmet #Tokyo gourmet

L'ETERRE in Kagurazaka. A French restaurant that opened in February this year, it is a sister store of the Michelin one-star restaurant "L'Archeste" in Paris 16th arrondissement. Located in a residential area behind Zengokoji on Kagurazaka Street, on the second floor of the same building as a yakitori restaurant. I visited during dinner time and enjoyed the chef's wonderful dishes and wines. [ MENU ] - Bardane: Spring burdock soup with Madagascar vanilla bean foam. - Crevettes de Sakura: Tart with plenty of grilled Suruga Bay sakura shrimp, cream made with pancetta and new onions. - Poisson Kuroguchi: Meigo from "Sasue Maeda Fish Store" in Shizuoka, benié with ripe lemon sauce and plenty of cheese from Aso, Kumamoto. - Chinchard: Large and thick chinchard from Sasue Maeda, served with snap peas, young yams, radish pickles, and a cream with plenty of caviar. - Asperges blanches: Sautéed white asparagus with pig trotters and hairy crab, scrambled egg-like egg sauce, and summer truffles. - Dorade Kinme: Steamed kinme with zucchini confit and Inca mezzanine mashed potatoes, olive oil emulsified fish broth sauce. - Pigeon: Roasted pigeon with sauce made using Pedro Ximenez, served with plenty of beans, scorched onions, and anchovies. - Pastes: Pasta with bouillabaisse broth, saffron, a little cream, and plenty of Iwate saltwater sea urchin on top of Mochirini noodles from Awaji Island. - Vacherin aux Fraises: Vacherin with Nagano Alps strawberries, duck wafers, rhubarb jam, meringue, and mascarpone cream. - Comte 24mois Gateau au fromage: Basque-style cheesecake made with Comte cheese. - Sorbet exotique: Refreshing sorbet made from tropical fruits. - Financier / Truffe Chocolat: Freshly baked financier and liquid-like truffle chocolate. [ Wines ] - Chartogne-Taillet Cuvee Sainte Anne Brut - Sebastien Brunet Vouvray Sec Le Peu de la Folie 2018 - Peter Max Pinot Noir Cristallum 2021 Parisian spirit and Japanese ingredients. Chef's dishes that naturally and gently stimulate the appetite. The kindness... is a fitting expression. The dishes that make you want to eat them again, and the changing seasons will bring even more excitement. I would like to visit again. Thank you for the feast.

When you open the door, there is a staircase leading upstairs. On the second floor, there is a sunroom and a bright counter ahead. The restaurant was fully booked and started serving all at once. The food was all delicious, and we enjoyed it with the wine pairing. The paella was so tasty that even though we were full, we couldn't resist getting seconds. It's a place we want to visit again.

French restaurant "L'ETERRE" in Kagurazaka, Tokyo, is the sister restaurant of "L'Archeste" owned by Chef Yoshiaki Ito in Paris 16th district, which opened in February this year. "L'Archeste" is a restaurant opened by Japanese owner chef Yoshiaki Ito in Paris in 2016. After opening, it received a Michelin one-star rating in just 5 months. Chef Ito is known for his passion for exploring new ingredients from dedicated producers and using carefully selected ingredients to create dishes that appeal to the trend-sensitive people in Paris. He joined the prestigious Hiramatsu group, where he trained at the Harajuku, Hakata, and Hiroo branches before accompanying the representative, Hiromi Hiramatsu, to open the first Paris branch. He worked as a chef at the Sapporo branch after a year and a half of training and then moved to the Paris branch in the 16th district in 2004. He served as the head chef from 2004 to 2014, and in July 2014, he left the restaurant. In September 2016, he opened "L'Archeste" in Paris. The fish used in the restaurant is sourced mainly from the renowned fish shop "Sasue Maeda Fish Shop" in Shizuoka. I visited the restaurant with a reservation made by a companion and was looking forward to it. [Cheers] "Non-alcoholic champagne" Paris number 16. "Oku-Aizu water" [Awaji Island New Onion] A soup made with Awaji's new onion and Awaji beef fat broth, with Madagascar black pepper as an accent. [Toyama Firefly Squid] Toyama firefly squid is lightly grilled with oil at low temperature and then roasted over charcoal for a fragrant touch. Inside the tart crust, concentrated tomato sauce is placed at the bottom, followed by snap pea shoots boiled with rosemary for flavor, topped with Toyama firefly squid. [Yaizu Sweet Snapper] Sasue's sweet snapper is coated with batter while still having its scales on. The batter is made fluffy by adding carbonated water. Served with pureed ripe lemon and thinly shaved "Aso Mountain Cheese" from Kumamoto. The cheese melts tenderly with the residual heat. [Yaizu Spear Squid] The 3 kg spear squid caught in Yaizu is quickly seared with oil at low temperature, seasoned with salt and olive oil. Served with bergamot sauce, nagaimo (Chinese yam) pickles, radish pickles, and fresh radish. Finally, shaved Western sansho pepper and fresh bergamot peel are added. [French Loire White Asparagus, Yonezaki Oyster] Oysters from Yonezaki, Iwate are boiled with their shells on, using their juice, lightly searing Ninety-Nine Hamaguri clams and serving them with Loire white asparagus. Topped with clam chowder sauce for the clam's umami flavor. Wrapped around the white asparagus is lard (salted pork fat) from Spanish black pigs. [Bread] "Baguette Alpha" A high-hydration baguette baked crispy over charcoal. "Normandy Butter" Same butter used at L'Archeste. [Yaizu Flathead] Flathead from Sasue Maeda. Slowly cooked rare with a low fire. Crushed potatoes with butter and black pepper to retain some texture. Topped with butter, raw shallots, semi-dried tomatoes, and capers. [Goto Jidori Shimazanami] A whole roasted Goto Jidori chicken, a breed of fighting cock. The chef will butcher it in front of you using the décapage method. The knife used to choose the color is from Tamura Knife in Fukui. Further roasted over charcoal to keep it moist, served with butter-sautéed green asparagus from Yamagata, garlic sauce, and 50-year-aged sherry "Palo Cortado" sauce. This sauce has a more acidic profile compared to traditional truffle-less Périgueux sauce. [Closing Rice] The rice is cooked with chicken and clam broth instead of water, and the ingredients include diced chicken and snap peas.

Opened in February this year, "L'ETERRE" is a French restaurant founded by former Hiramatsu chef Ryo Akira Ito, who received a Michelin star at "L'ARCHESTE" in record time. The restaurant is located on the second floor of a house on a hill near the former location of Ecole de Paris. The lunch course costs 16,000 yen and includes three types of wine and water. The dishes are creatively prepared with strong flavors, focusing on texture and presentation. The main dish, roasted chicken, could use a bit more seasoning. The dessert is a highlight, especially the cheese cake made with 24-month aged Comte cheese. Overall, the experience is worth the three-hour course, despite feeling a bit heavy after the meal.

I visited Restaurant Retele in Kagurazaka on this day. It was my first time going there, as I had been curious about it for a while but had been avoiding eating out for some time. I made a reservation and went there as it happened to be available. It is located in a hidden spot in the back streets of Kagurazaka, feeling like a secret hideaway. Everything I ate was delicious. While there wasn't one standout dish, everything was tasty and well put together. The flavors were different from my usual preferences, but still very enjoyable. Thank you for the meal. I stayed for about 2 hours and the price was around 20,000 yen.

Chef Ito, who earned a Michelin star upon opening his restaurant "L'ARCHESTE" in Paris, has opened a French restaurant in Kagurazaka. The chef here is Akira Takago. Originally from Fukuoka, Chef Takago worked at the "Hiramatsu" group in Fukuoka for 18 years. He also worked in Paris with owner Ito. The restaurant in Kagurazaka is elegantly decorated with a counter and 6 private rooms. The chef is friendly and talkative, sharing details about the dishes and his experiences. The dinner menu included dishes like Awaji Island onion soup, Toyama firefly squid tart, and Suruga Bay cutlassfish. The highlight was the pigeon and risotto, showcasing the chef's skill. The meal ended with desserts like strawberry tart and 24-month aged Comte cheesecake. Overall, the experience was delightful and memorable.

I have been wanting to visit this restaurant for a while because the chef has a close relationship with the chef of L'Arpège and I heard about it opening in advance. The course consists of two parts with simultaneous start, and the dishes included are: Awaji Island - New Spring Onion, Toyama - Firefly Squid, Yaizu - Dotted Grouper, Yaizu - Bonito, Loire - White Asparagus, Ariake Sea - Oysters, Yaizu - Mackerel, Lakan - Baby Pigeon Risotto, Strawberry Tart / Comte 24-Month Cheese Cake / Exotic Sorbet, Financier / Truffle Chocolate. I was lucky that the main dish was baby pigeon from Lakan. Despite being a trendy type of restaurant, they pay attention to the desserts, which I appreciate. I accidentally deleted my previous review, so this one is brief, but I think this place will become even more popular in the future. I will definitely visit again. Thank you for the meal.

In Kagurazaka, a counter French restaurant run by Chef Yoshaki Ito, who earned a Michelin star in his first year at "L'ARCHESTE" in the 16th arrondissement of Paris, has opened. The atmosphere inside the restaurant is casual, but the French cuisine served is classical and emphasizes the use of high-quality ingredients. This restaurant is expected to become a reservation-only establishment. Here is a sample menu: - Amuse-bouche: Onion soup with Awaji Island new onions and beef broth, topped with Madagascar black pepper. - Grilled firefly squid from Toyama with Italian green peas, rosemary, and concentrated tomato sauce. - Fried tilefish from Yaizu with lemon sauce and Aso hard cheese. - Thick-cut bonito with smoked beets, citrus sauce, caviar, and fermented cream. - White asparagus and oyster dish with clam chowder-inspired soup. - Rare-cooked mackerel with mashed potatoes, burnt butter, sun-dried tomatoes, herbs, and capers. - Alpha baguette from Pain des Philosophes with clarified butter, grilled over charcoal. - Young pigeon with garlic sauce and 50-year-old Pedro Ximénez sherry vinegar. - Black truffle risotto with Tochigi brand "Maho Tamago Gold" eggs and 24-month-aged Parmesan cheese. - Strawberry tart with Madagascar vanilla custard, dacquoise, and Nagano "Oi C Berry" strawberries. - 24-month-aged Comté cheese cake. - Exotic sorbet with passion fruit, mango, banana, and orange. - Freshly baked financiers. - Truffle chocolate that melts in your mouth. Enjoy these delightful dishes at L'ÉTERRE!

Thank you for viewing. I hope to receive your likes, follows, and saves for the restaurant "L'ÉTERRE" in Kagurazaka, which opened in February 2023. This is a sister restaurant of "L'Arpege," owned by Chef Yoshiaki Ito, who achieved a Michelin star in record time in Paris in 2016. The chef at L'ÉTERRE is Atsushi Tanigomori, who worked together with Chef Ito at HIRAMATSU in Paris. The restaurant is located in a quiet area about a 5-minute walk from Ushigome Kagurazaka Station and an 8-minute walk from Kagurazaka Station. The restaurant has a chic interior with a 10-seat counter and an open kitchen, allowing you to see the food being prepared. The service is polite and excellent. The dishes, backed by the chefs' experience, were all delicious. I didn't encounter any dishes that made me think, "Hmm, not quite." Discovering such a restaurant while dining out always lifts my spirits. I had a very enjoyable time and would love to visit again. Thank you for the wonderful meal. Here are the dishes I had that day: "Awaji Island Fresh Onion," "Toyama Firefly Squid," "Yazu Sea Bass," "Yazu Bonito," "Loire White Asparagus and Ariake Sea Oyster," "Yazu Mackerel," "Bread and Fermented Butter," "Kishu Duck," "Strawberry Tart," "24-Month Comte Cheese Cake," "Exotic Sorbet (Passion Fruit, Mango, Banana, Orange)," "Financier with Hazelnuts," "Truffle Chocolate," "Black Tea." The desserts were visually appealing, not too sweet, and delicious.