I made a reservation with a friend to have a luxurious lunch. We went to a famous restaurant in Azabu-Juban that serves modern French cuisine, which was also awarded the 2020 Tabelog Bronze Award. The restaurant had a cozy atmosphere with enough staff to provide attentive service. We chose the "Menu saison" (8,000 yen) which was a full course lunch with dishes selected by the chef. Each dish was unique and beautifully presented, showcasing seasonal ingredients. The standout dish was the "7. New Zealand lamb", which was tender and flavorful. The combination of veal and swordfish in the fish dish was also interesting and delicious. It was a delightful experience to taste the carefully crafted and unexpected flavor combinations of modern French cuisine.

I was taken to this restaurant by a friend for my birthday. The food was delicious and all the dishes were so cute that I felt bad eating them. The sommelier was very attentive and I really appreciated it. The red wine recommended by them was also very tasty.

The definite repeat factor, cost performance, appearance, and customer service are all great. The creativity is interesting, with thorough explanations. We tried the wine pairing and it was spot on. Each dish is unique in appearance, aroma, and taste, making it a meal that can be enjoyed with all five senses. The appetizer was particularly beautiful, and the main dish of duck was both hearty and reasonably priced. Who knew there was such a hidden gem in Azabu-Juban? We will definitely be coming back again.

A French and Spanish three-star restaurant-trained chef creates elegant and modern French cuisine in a lovely space with a salon-like atmosphere. We were almost the only guests when we visited, allowing us to have a luxurious dinner experience with a set course menu. We enjoyed a variety of dishes, from amuse-bouche to dessert, with around 10 courses in total. The dishes were creative and played with our senses. The amuse-bouche included marinated sardines, corn and grapefruit with cocoa butter, and lamb wrapped in bread with hinoki powder. The cold dish featured cucumber and ayu fish with Chartreuse liqueur flavor. The crispy sesame seed dish had ginkgo nuts, avocado, edamame, blue cheese, and whiskey cream with laurel oil. The homemade bread was crispy on the outside and fluffy inside. The warm dish was ravioli with mokuzugani crab and roasted chestnuts in a crab broth with hojicha tea aroma. The fish dish was swordfish and okahijiki with Champagne sauce. The meat dish was Hokkaido wagyu beef with mizuna and porcini mushrooms. For dessert, we had ground cherry with cream and sauce, osmanthus dessert, pear and sansho jelly with coconut sauce, and a coconut-shaped maple coconut tuile. The meal ended with chocolate and coffee. The dishes were not only visually appealing but also delicious, leaving us satisfied.

I used this place for a friend's birthday celebration. I chose it because the birthday plate is cute. - It was quite small, with only one table for the two of us, which surprised me. - There were many innovative and creative dishes. - The food came out in small portions, which was just right.

The course meal was delicious. The total cost was 13,200 yen per person, including an 8,800 yen meal, 1,800 yen champagne, and 1,900 yen mimosa. The presentation was cute, the taste was great, and overall it was worth the price. The decorations in the restaurant were also cute, and there was enough personal space. I would like to visit this restaurant again in the future.

Lunch course ¥5500, white wine ¥1200. The mushroom-shaped sablé for the amuse-bouche was delicious. The white square had fig jelly inside, with a unique taste from the gray base. The appetizer was small, with ayu fish and cucumber on a stone. The bread was chewy and tasty, with a slight sourness. They brought another piece of the same size after we finished eating. The scallop and veal appetizer was tender and disappeared quickly, with yogurt sauce. The fish course of amberjack and mussels was the most delicious. The meat dish included fried vegetables and grilled vegetables, which were so tasty that we wanted more. They prepared a lovely plate for my friend's birthday. The dessert was just right, not too sweet, with chocolate to finish. The petit fours included a sablé-like treat and black sesame, with no specific explanation.

The interior of the restaurant is not very spacious, but it has a cozy and calming atmosphere. I had the omakase menu for lunch, and the dishes were like art pieces that were enjoyable to look at. I couldn't tell the difference between the food and the decorative stones on the plates, I almost tried to eat the stones! The main dish, duck meat, was tender and delicious without any unpleasant smell. The overall portion sizes seemed a bit small, so even women can easily finish their meal. It might not be filling enough for men though. I recommend this place for a girls' night out or a meal with female friends. The birthday plate made of candy sculpture at the end was beautiful. The staff were friendly and allowed us to take photos, and the service was excellent.

I visited this stylish restaurant with a friend for lunch. The interior and the dishes were both stylish and satisfying. We enjoyed the lunch course, which was delicious. It's great that we could enjoy it at a relatively reasonable price.

I visited the restaurant for the Menu Saison course. The dishes were visually appealing and delicious. Perhaps due to COVID, we were the only ones there that day, so we were able to enjoy the food in peace. Each dish featured crispy ingredients, which seemed to be a signature of this restaurant, and I enjoyed all of them. The plates were also lovely, and I liked the cozy atmosphere of the small restaurant. I would love to visit again!

Of course, the taste is delicious, but the presentation on the plate was so cute that it made my eyes happy ☺️☺️ I was a little bothered by the fact that the employees were not dressed appropriately for the restaurant, but the cost performance is good and I would like to visit again. However, the portion size is not very large, so I think it may not be satisfying for men who eat a lot.

It's been a while since I visited a restaurant. I finally went to "Grigri," a modern French restaurant in Roppongi that I've been wanting to try. As a special treat, I opted for the wine pairing (Champagne + 5 wines). The modern and innovative dishes were a delight. The dishes included: 1. Twig-shaped grissini with plum-flavored flower (crispy and delicious), 2. Stone, 3. Snap peas from Kagoshima with green peppercorn, 4. Herring, hibiscus, and cherries which was the most modern and creative dish. This dish consisted of herring and hibiscus jelly balls, and cherry and pistachio balls. The combination of herring and hibiscus was very unique. 5. Shellfish and vegetables with a beautiful green sauce that captured the essence of the ingredients. 6. Red snapper, bamboo shoots, and orange with a flavorful sauce. 7. Swordfish from Miyagi, veal, and black olives with an interesting texture. 8. Burgundy duck from France, cooked rare and tender. 9. Basque chili pepper ice cream, 10. Cassis, blueberry, and violet with coffee and petit fours. Overall, the experience of enjoying a course meal at a restaurant after a long time was delightful and the dishes were visually appealing, innovative, and delicious. Thank you for the wonderful meal!

[Summary] Modern French cuisine featuring excellent sauces and beautiful plating. Those who enjoy it will really enjoy it. [Impression] ☆3.4 I made a reservation online about 2 weeks ago. I visited for the 8000 yen dinner. It's about a 7-8 minute walk from Azabu-Juban Station, on the second floor of a building with a beauty salon on the first floor. The restaurant is quite small. The interior was unexpectedly cute and fancy, which was interesting in contrast to the modern dishes. There is also a higher course available, with the same number of dishes but different ingredients and quantities. Here is what I had this time. ■Amuse 1: Branch ■Amuse 2: Veal and Camembert ■Amuse 3: Snap peas with green Sichuan pepper Three fantastic finger foods with unique flavors. The second one was a bit too innovative for my taste. ■Anchovy, Hibiscus, Cherry A ball-shaped appetizer with anchovy paste covered in hibiscus jelly, paired with cherries and pistachios. It felt like a series of appetizers. ■Shellfish, Wild Vegetables, Spring Vegetables Scallops and fava beans cooked together with a tempura of butterbur sprouts on top. A dish that allows you to fully taste the flavor of the shellfish. ■Red Snapper, Bamboo Shoots, Orange The best dish of the night. Crispy skin-seared red snapper with the sweetness of bamboo shoots. The acidity of the orange also adds to the flavor. The sauce is so delicious that even dipping it in homemade focaccia is amazing. ■Swordfish, Veal A bold combination of fish and meat, with a foam-like sauce made mainly from alcohol. ■Lamb Shoulder Tender and moist lamb shoulder, smoked to remove any gaminess. The morel mushrooms and sauce paired with it were also excellent. By this point, I was convinced that the sauces were really delicious. ■Hay Ice Cream This was incredibly delicious. The ice cream had a creamy texture and a rich milk flavor that didn't feel like ice cream at all. ■Cassis, Blueberry, Violet A dessert with layers of violet-scented cream, cassis granita, blueberries, and nut crumble inside a transparent outer frame that can be eaten crispy. The creativity was evident and satisfying. Finally, we finished with coffee, Breton galette, and sesame mousse. We each had one drink, totaling around 22,000 yen for two people. Considering the location, it's relatively affordable. Some dishes were too avant-garde for me to fully understand, but I was impressed by the delicious sauces on each plate and the beautiful plating. The portions of the main dishes were surprisingly generous, which I liked. However, I was a bit disappointed by the service. The dishes were cleared too quickly, which dampened the experience. It was surprising how quickly they took away the dishes even as we were still eating. The service didn't seem very enthusiastic, which was a shame. While there were dishes I enjoyed, my overall impression was that I might not necessarily want to revisit. Perhaps the timing of my visit wasn't ideal, but I think there are plenty of elements for those who really enjoy this style of cuisine. Thank you for the meal.

Visited for lunch on a Sunday and was highly impressed by the food. The small restaurant is run by a chef and a server, who are a married couple. Despite being just the two of them, everything from the taste, presentation, concept, and hospitality was perfect! And the cost performance was also amazing. They incorporated a natural concept into the plating and cooking, with a cute and delicate touch that is perfect for women's taste. Thank you for the meal. Definitely want to come back again! (❁´◡`❁)♡

When I was in my early twenties, I visited gri-gri in Nagoya several times. It was one of my favorite restaurants in the city, known for its delicious food. The chef, I later found out, had an impressive background working at Michelin-starred restaurants in France and Spain. Recently, I visited the restaurant in Tokyo, where it had relocated 8 years ago. The lunch course I tried was light and perfect for women. The dishes were beautifully presented and tasted amazing. From the amuse-bouche to the dessert, every dish was a delight to the senses. The fish and meat courses were particularly outstanding, with unique flavors and textures. The dessert, inspired by Normandy, was not only cute but also delicious. Overall, I had a wonderful dining experience and regret not coming back sooner. I highly recommend this restaurant for anyone looking to enjoy visually appealing and delicious food.

[Tokyo, Minato-ku] A modern French restaurant located in Azabu-Juban (former Azabu 3). The location is southeast of Roppongi Hills. Exit Azabu-Juban Station (Exit 3) on the Oedo Line and turn left at the Torii slope intersection. Turn right at the next traffic light, walk a bit, and it will be on the left side of the building on the 2nd floor. Just before the fresh hormone rambo. 3 minutes walk from Azabu-Juban Station. 12 minutes walk from Roppongi Station (Exit A2). Closed on Mondays, but open for private reservations. The chef trained at three-star restaurants in France and Spain. Originally from Aichi Prefecture, the chef had a restaurant there before moving to Azabu-Juban. As someone from Aichi, I felt compelled to support them. I made a reservation for two and visited. The lunch menu includes three options: Menu Midi (6 items for ¥6,050), Menu Saison (10 items for ¥9,680), and Menu Grigri (10 items for ¥15,730). Additionally, wine pairing (from ¥6,655) and non-alcoholic pairing (from ¥4,840) are available. The restaurant is very small, with seating for 3 at the counter, and 2 two-seater tables. There is also a private room for 3-7 people in the back. All seats are non-smoking. Jazz music plays in the background, and the chairs are Italian-made with decorative elements. The first thing you notice is a cute apple ornament. Today's menu is "Plantan," reflecting early spring. ------------------------------- ■ Rosé Wine (Glass ¥1452) I chose a sakura-colored wine to match the early spring theme. It was my first time having rosé in about a year. It was dry with a pleasant acidity, perfect as a meal accompaniment. -------------------------------------------------- ■ Menu Midi (6 items for ¥6050) ◎ Amuse-bouche of plum branch, lily root, and smoked cod. Presented in a jewel-like box. The "plum branch" is a grissini (breadstick) with a plum-flavored puree. It resembles a delicate and cute Japanese confectionery. The slight sweet and sour taste hints at the arrival of spring. The "lily root and smoked cod" is shaped like white Go stones. An arrangement of Brandade, a traditional dish from southern France made with dried cod and mashed potatoes, but using lily root instead of potatoes. The paste is coated with almost tasteless white cocoa. When you take a bite, the outer shell crumbles, revealing the rich aroma of dried cod. ◎ Carrot, orange, bay leaf yogurt as the second amuse-bouche. A dish where carrot and orange jelly is rolled with thinly peeled carrots. Served in bite-sized portions on a spoon. When you take a bite, a refreshing and herbal aroma passes through. The jelly melts instantly on the tongue. The acidity of tomatoes, sweetness of oranges, and richness of olive oil blend perfectly. The bay leaf, usually associated with meat dishes or stews, surprised me with its refreshing scent. The outside of the dish features a simple Jomon pattern, while the inside is a vivid emerald green. The selection of dishes shows a high level of taste. ◎ Squid, celery, Granny Smith, Chartreuse as the first appetizer. A complex dish with diced Granny Smith apples, squid, and celery tossed in a tartare, topped with a cocktail of Granny Smith apples and Chartreuse (herbal liqueur) in foam form. When you scoop through the foam, you'll find generous amounts of squid. The crispy and muscular texture of the squid blends with the sweet and sourness of the apple. The celery's fresh aroma and hazelnut's nuttiness add an accent. While squid and celery are common ingredients, cutting them into small pieces creates a fresh texture, and the unexpected combination of ingredients is brilliantly executed. Truly a unique French culinary experience. ◎ Bread Homemade country bread (a large, round loaf) served with butter and olive oil. The olive oil is infused with orange peel, and the citrus flavor is prominent.

Visited the restaurant for a pairing course. The atmosphere inside was relaxing and spacious. - Ume no Eda: Lily root and smoked cod A crispy amuse-bouche resembling a plum blossom. - Snap peas from Kagoshima with sansho pepper Snap peas and sansho pepper arranged alternately, offering a refreshing taste. - Carrot and orange, laurel yogurt A jelly served on a spoon with a sweet and sour flavor. - Squid, green apple, Chartreuse A slightly bitter mousse topped with green apple sauce, with hidden squid inside. - Scallop, oyster, spring vegetables, mountain vegetables Scallop and oyster snacks accompanied by fried mountain vegetables, boiled vegetables, and grilled scallops, with a soup base for various textures. - Swordfish from Miyagi, veal Grilled swordfish and veal served on the same plate. - Flounder, truffle, cauliflower, yuzu Sautéed flounder with yuzu and truffle sauce. - Aomori duck from Kagoshima Grilled game meat with rich flavor and firm texture. - Green chili pepper ice cream A refreshing and tangy ice cream. - Apple dessert inspired by Normandy A rich and refreshing apple dessert with an adorable presentation. - Coffee and petit fours to finish A satisfying meal with generous portions. The homemade bread was also hearty. Each dish was not only delicious but also visually appealing, making it a great dining experience.

I made a reservation for the lunch course and visited the restaurant located just before you exit the Juuban shopping street. The first dish was grissini made with plums. It was surprising to see plums used in French cuisine, and the appearance resembling a plum branch was impressive! The following dishes were also enjoyable both in terms of appearance and taste. The duck main dish left a lasting impression. It had no gamey taste, was tender, and truly delicious. The restroom had hand towels and beautiful flowers placed in view from the table, making the overall experience delightful. Thank you for the wonderful meal!

Shop Name: Guriguri Location: Azabu-Juban Cuisine: French I had been curious about this restaurant for a while. Located in the Azabu-Juban shopping street, towards the Hills direction, you just need to go straight ahead from the entrance of the Juuban shopping street, with the building on your left. It's on the second floor, so it's easy to miss, but look for the sign! I must have passed by this street thousands of times, but this was my first visit to this place. The interior of the restaurant is relatively small, but each seat is spacious and well-arranged, giving a sense of luxury. The design is cute and would appeal to women. Since it was Christmas Eve, the restaurant was filled with couples. We started with champagne for drinks and the food was beautifully presented. Overall, the dishes had a healthy flavor profile, with ingredients like grass-fed beef. It's French cuisine, but not heavy or overwhelming, using body-friendly ingredients which was pleasing. The Christmas menu included dishes like purple shiso and lily root with dried cod, foie gras with hibiscus, carrot and orange roll, yogurt, squid, Granny Smith apple, angel shrimp with pistachio, snapper from Ehime prefecture with truffle, cauliflower, and yuzu, beef fillet with Jerusalem artichoke and burdock, and a dessert inspired by Normandy called "Bush de Noel". The meal ended with coffee and small sweets. It was delicious.

Today is the annual French gathering for women only at "gri-gri". The combination of ingredients at this restaurant is so interesting that guests still visit even after moving to different regions. Chef Ken Ito, who trained at famous French and Spanish restaurants, opened his own restaurant in Nagoya and then relocated to Tokyo in 2012. "gri-gri" means lucky charm or amulet. The lunch menu includes a 6-7 course full course meal. The dishes include creative and delicious items like lemon gressini, quail egg wrapped in crispy kadaifi, veal in a pond soup, homemade bread with orange oil, veal in a meadow, swordfish and shellfish from Chiba, and Aomori duck. The dessert features a hydrangea-themed jelly with jasmine mousse and homemade blackcurrant jam. The meal ends with a Breton galette and ganache.