Food log rating ☆3.52 * Visit date: January 2023 National holiday Lunch "Restaurant TOYO Tokyo" is a Japanese branch of "Restaurant TOYO". "Restaurant TOYO" is a restaurant opened by Chef Toyomitsu Nakayama in Paris, France in 2009. Chef Toyomitsu Nakayama used to be the personal chef of Kenzo Takada, the designer of the famous apparel brand "KENZO". On this day, I made a reservation through "Ikyu" and ordered the course menu for 5400 yen excluding tax, including a champagne toast (6700 yen including tax). The course includes amuse-bouche, 2 appetizers, fish dish, meat dish, dessert/coffee. (When I visited in January 2022, the same course was 5000 yen excluding tax) I opted for the wine pairing for drinks. The menu offers "3 glass from 4500 yen excluding tax", "5 glass from 6500 yen excluding tax", "7 glass from 8500 yen excluding tax", where you can choose the number of glasses according to the number of dishes in the course. The price varies depending on the type and quantity of wine, so I asked for 7 glasses to stay within 8500 yen excluding tax. (In this case, the amount of wine per glass would be around 30cc) Champagne toast Amuse-bouche 1: Butternut squash and pumpkin mousse. It is topped with butternut chips and chocolate powder. The mousse combines the sweetness of pumpkin and the richness of butternut, and when you mix in the chocolate powder, it tastes like dessert. Amuse-bouche 2: Apple, kumquat, and tempura-fried burdock, lotus root, ginger, taro, topped with Mimolette cheese. The combination of Mimolette cheese and kumquat was surprisingly delicious. Appetizer 1: Conger eel from Goto Islands, Nagasaki. Grilled with soy sauce and served with black shichimi pepper. The eel is thick and chewy, with a rich flavor that intensifies as you chew. Adding black shichimi pepper enhances the taste. Wine pairing 1 Wine pairing 2: A slightly sweet red wine. It is not overly sweet, with mild tannins and acidity, and was delicious. Appetizer 2: Soup poured tableside. Beneath the tilefish is chawanmushi, garnished with ginkgo nuts. The soup is consomme-based, with each component having a gentle flavor, but combining them made it even more delicious. Wine pairing 3: Orange wine made from domestic Koshu grapes, which pairs well with consomme. Wine pairing 4: A white wine with a good body, balanced acidity, and mineral notes, which I enjoyed. Fish dish: Shirako from Yoichi, Hokkaido. Baked with cheese and served with white balsamic vinegar sauce. Parsley powder is sprinkled on top, and chicory is served on the side. The contrast between the creamy shirako and crispy cheese is excellent. The sauce has a balanced acidity that transforms the taste when dipped, making it delicious. Chicory has a moderate bitterness that acts as a palate cleanser. Wine pairing 5: Sake, not wine, was served with the shirako. It was slightly sweet and easy to drink, pairing well with the shirako. Wine pairing 6: A slightly sweet white wine. Meat dish: Red wine sauce with Miyazaki Takachiho beef. Served with watercress salad, sweet potatoes, carrot puree, and Ehime mandarin orange. The beef is tender and flavorful, but not overpowering. Wine pairing 7 Dessert: Anko (sweet red bean paste) souffle. Served with whipped cream, anko sauce, butter. Start by eating the souffle from the center downwards, adding the sauce and butter as you go.

I visited a French restaurant on the 3rd floor of Tokyo Midtown Hibiya called Restaurant TOYO Tokyo for lunch. I made a reservation to coincide with meeting Tom at TOHO Cinemas. It was the second time watching Mission: Impossible/Dead Reckoning PART ONE, which had a long runtime of 3 hours, so I decided to go easy on the drinks. The first time I watched it, I barely made it to the end without needing the restroom. I arrived at the restaurant before any other customers and got permission to take some photos before being seated at a spacious counter seat. I started with an Asahi Premium Draft Beer and Hildon Still Water. I reserved the Lunch Basic Course Menu A for 6,600 yen, which included various dishes like Young Corn Teppanyaki, Swordfish Tartare, Foie Gras Fry Sandwich, Grilled Goto Islands Isaki, and Miyazaki Prefecture High Chihou Beef Rib Stew. Each dish was beautifully presented and delicious, with unique flavors and textures. The service was excellent, and I enjoyed the overall dining experience.

The chef was very kind and friendly, and all the food and drinks were sophisticated, creating a comfortable atmosphere. I used this place for a date with someone special, and it looks like it will be an unforgettable memory. I would love to visit again. Thank you for the meal. (I forgot to take a picture of the first amuse-bouche)

Located in Hibiya, in Midtown Tokyo, I was invited by a friend to visit this restaurant. It was for lunch, and both the counter and table seats were full. The restaurant had a great atmosphere with a view of Hibiya Park. The food and drinks were excellent, and the chef and sommelier were wonderful, creating a relaxed and enjoyable experience. Each dish was carefully crafted in terms of presentation, portion size, and taste. It's a place that I would love to visit again for a special occasion like an anniversary.

My husband became interested in this restaurant after reading about it in a credit card company's magazine, so we decided to visit for lunch. It is located inside Hibiya Midtown. The restaurant has a counter and tables in the back, creating a calm atmosphere. We opted for the chef's choice menu, which featured delicately crafted and refined dishes that were delicious. The main course was a beef stew, and the butter had the name TOYO engraved on it, which was lovely. The food was served promptly, and the service was attentive and excellent. I highly recommend this restaurant!

Restaurant TOYO Tokyo in Hibiya. This French restaurant is located on the 3rd floor of Midtown. At the entrance, there is a portrait of Chef Toyomitsu Nakayama. Upon entering the restaurant, you are greeted with a bright and relaxing space filled with pleasant sunlight. On this day, I had the lunch course here. Lunch Basic Course 5940 yen [MENU] ◇Amuse ・ Cold soup made with tomato and shepherd's purse ・ Cod sprouts, new ginger, kumquat, Mimolette cheese ◇Appetizer ・ Aomori prefecture flatfish carpaccio ◇Warm appetizer ・ Foie gras cutlet sandwich ◇Fish dish ・ Grilled Chiba prefecture golden eye snapper ◇Meat dish ・ Matsusaka beef hamburger ◇Dessert ・ Ibaraki prefecture strawberry dessert ◇Coffee Each dish was beautiful and delicious. The portion size of each dish was just right, and I felt very satisfied in the end. The dishes, each with a design element, were both beautiful and delicious. Dinner is sure to be wonderful as well... Thank you for the delicious meal.

The service from the staff at the private room in this French-Japanese fusion restaurant was subtly attentive, with beautifully presented dishes and a perfect balance of fish and French cuisine. The portion sizes were just right and the food was delicious. The bread and butter were particularly tasty, with all customers asking for seconds. The foie gras sandwich had a crispy surface and was incredibly delicious.

I came here during the day once, so this time I came at night. The atmosphere of the restaurant may not be as good as a hotel restaurant, but the taste was top-notch. They pay attention not only to how each dish is prepared, but also to the ingredients they use. The eel had a great texture that was so fresh it was impressive.

I visited "Restaurant TOYO Tokyo," opened by Chef Toyomitsu Nakayama of the former exclusive restaurant of fashion designer Kenzo Takada at Hibiya Midtown, for the second time for a New Year's lunch. I made a reservation through Ichijiku for the lunch course which includes 6 dishes including meat dishes and a champagne toast for 6,700 yen including tax. The restaurant was almost full at around 12:30, with the counter, tables, and private rooms all occupied, showing its popularity. We started with a Nicolas Fiat Reserve Exclusive champagne toast, followed by two amuse-bouche items on a single plate. The dishes included butternut squash and pumpkin mousse in the back and lotus root tempura with vegetables and Mimolette cheese in the front. The champagne paired perfectly with these two appetizers, kicking off the course. We decided to go for the wine pairing option this time, choosing 7 glasses for 8,500 yen due to the New Year season. Each glass contained approximately 300ml of wine, and they were poured generously, which was a nice touch. The first appetizer was grilled conger eel, which had a firm texture, paired with two red wines - a robust Spanish Rioja Tempranillo and a Sardinian wine from a small winery called Renos Rosso, both of which complemented the eel well. The second appetizer was French-style chawanmushi with tilefish, paired with an orange wine from Koshu and a Chenin Blanc from South Africa. The Koshu wine surprisingly had a strong flavor profile, while the Chenin Blanc from South Africa was elegant and delightful. Moving on to the main course, we started with a dish featuring shirako (milt) with white fish, paired with a new sake from Kuramoto Se that expresses a refreshing blue aroma reminiscent of Sauvignon Blanc. We also had a Pinot Gris from Adelaide Hills in Australia, which was a nice contrast to the sake. The main course featuring Miyazaki wagyu beef was paired with a Domaine Pichat Cote Rotie, a rich and balanced red wine with concentrated flavors of ripe blackberries and plums. Lastly, we enjoyed a dessert of sweet bean paste souffle, which was a delightful and interactive dish. The entire course, including the two amuse-bouche items, two appetizers, two main courses, dessert, and coffee, was satisfying and full of surprises. The 7-glass wine pairing, which included sake as a unique touch, was generous and well thought out. I believe the Domaine Pichat Cote Rotie offered great value for its price. Next time, I might consider ordering bottles of white and red wine for my family of three. Overall, I had a fantastic French dining experience at the counter during the New Year season. I look forward to visiting again in about six months!

First visit. I made a reservation about a month ago, but it was fully booked. I ordered the 5,940 yen course. Chopsticks were also provided, and each dish had a Japanese taste, giving me the illusion of eating Japanese food. I liked it!

I had a lunch course for 11,000 yen with a choice of glass wine to go with it. The dishes were light and refreshing with a Japanese touch, and although the portions were small, I found myself wanting more of each dish. The wines selected for me were all delicious and had elements of surprise and delight. However, there were some dishes where I felt that sake might have been a better match than wine. If they are going to serve wine, maybe toning down the Japanese influence a bit would be good. I initially ordered a set of 5 glass wines, but ended up receiving 7 glasses. It was fine since I enjoyed them, but based on other reviews, it seems like mistakes like this might happen, so I recommend double-checking if you're unsure. Overall, I was very satisfied and would love to visit again in the future.

I made a reservation and visited a French restaurant to celebrate my senior's retirement. It had a real Parisian atmosphere. We had a full course dinner with a total of 10 dishes, starting from the amuse-bouche to the final dessert. Everything was delicious and stylish. I was very full at the end. Since there were many dishes, it's best to go on an empty stomach to fully enjoy the experience. I would love to visit again for a private occasion.

I visited for lunch on a regular day. The restaurant is located on the 3rd floor of Tokyo Midtown Hibiya. I was seated at the counter. I ordered a short course with amuse-bouche, appetizer, main course, and a post-meal drink, all accompanied by a glass of champagne. The amuse-bouche was fine, but the appetizer and main course were too small in portion. The good quality of the ingredients did not come through with this size.

In 2008, Alan Tieno / Champagne Alan Tieno is a relatively new Champagne house founded in 1985, and it became famous overnight when selected for the receptions of the 2013 and 2014 Academy Awards. It is a Cinderella-like Champagne.

Letzina Nature Amphora / Tetramythos Tetramythos is a winery based in Ano Diakopto, located in the northwestern part of the Peloponnese peninsula in Greece. Letzina, made using the indigenous Greek variety Roditis, is a flavored wine where the wine is sealed with resin between the mouth and lid of an amphora, a clay jar, to prevent the wine from deteriorating. The aroma of the resin transfers to the wine, creating a very unique taste.

Tokyo Midtown Hibiya 3rd floor. Today, I had a lunch meeting without a set plan until the day of, so I ended up at this restaurant by chance. Without checking the course lineup, I decided on the spot after being seated and asking the staff. Today's order: Lunch course 5940 yen x2, Ginger Ale WASABI (Tamaruya Honten) 990 yen, Verjus (Coco Farm) 990 yen, Non-carbonated mineral water 1100 yen. It seems there is no service charge. The meal includes an amuse-bouche, dessert, and a post-meal drink. Today's menu featured spring-inspired ingredients. Amuse-bouche: Bush of Chinese cabbage and cherry tomato, tapioca fried, fruit vinegar sauce. Two appetizers: Beignet (tempura) of young yellowtail, cod sprout, zucchini, ginger, with Mimolette cheese on top, served with fruit hozuki. Cod sprout sauce and karasumi with rice, yamaimo, and takenoko. Fish dish: Sliced maitake mushroom, rolled scallop with tonguefish in saffron sauce. Main dish: Matsusaka beef hamburger with black pepper sauce and whole grain mustard. Dessert: Yame tea white dumplings, ice cream, and amaou strawberry shaved ice. Post-meal drink: Fresh herb tea with lemon balm, lemongrass, thyme, mint. Hot coffee. Cutlery from Couzon and Laguiole (Goyon Chazeau) was provided, and Riedel glasses were used. The variety and quality of the dishes at this price point were impressive. Everything was creatively presented, easy to eat, and delicious. I particularly enjoyed the Matsusaka beef hamburger, amaou strawberry shaved ice, and the second half of the fresh herb tea. The soft drink selection was also unique. Thank you for the wonderful meal!

This is a stylish French lunch course without dessert. The amuse-bouche was tempura of fuki (butterbur) shoots with vegetables, strawberries, and cheese, which was flavorful and delicious. The appetizer was a crispy and fragrant sea bass skin. It was bite-sized. The main dish was scallops and salmon wrapped in seaweed. It went well with the butter sauce. Coffee was served after the meal. The food was tasty but the portion was quite small and it was quite expensive at 4000 yen, so the cost performance is quite poor. Thank you for the meal!

Located on the 3rd floor of Tokyo Midtown Hibiya, this restaurant was opened as the second branch by a chef who was previously exclusive to KENZO in France and successfully opened his own restaurant in Paris. The location overlooking Hibiya Park offers a luxurious setting, filled with a refined and tranquil atmosphere. The fusion of French and Japanese cuisine results in exquisitely crafted dishes using seasonal ingredients. While the main dishes like curry and hamburger were not to my taste, the overall experience and quality of food at this price point make it a great value. The service provided by attentive and friendly staff members adds to the dining experience. The presentation of dishes on beautifully designed plates, along with the picturesque atmosphere, makes dining here a delightful experience. The portion sizes are modest, making it suitable for older guests as well. The lunch course, priced at 5940 yen (including tax and service charge), includes a variety of dishes such as seasonal vegetables and fruits, squid, clear soup with grilled octopus, salmon wrapped in seaweed, choice of curry or Wagyu hamburger, souffle dessert, and coffee, tea, or herbal tea. Overall, the experience was enjoyable, with the standout dishes being the cheese with bonito flakes, squid, and the grilled octopus in clear soup. The curry and hamburger may not appeal to everyone's taste, but the dessert and beverages were satisfying. The attention to detail, from the TOYO-branded butter to the perfectly warmed baguette, adds to the overall charm of the dining experience.

Hibiya Midtown is a stylish shopping facility popular among adult women. It is one of my favorite malls where I can watch movies, go shopping, and enjoy a meal. Among the many cafes and restaurants, I chose the popular French restaurant "Restaurant TOYO Tokyo" this time. It was a ladies' lunch with my female boss from a previous company, and it had been 4 years since we last met. We had a wonderful time reminiscing about the past while enjoying beautifully presented and delicious dishes and wine. Chef Toyomitsu Nakayama, who worked as the personal chef for the renowned Kenzo Takada, is the talent behind "Restaurant TOYO," which has its main branch in Paris. The concept of the restaurant is "ingredients are jewels - French cuisine with the aesthetic consciousness of kaiseki cuisine." The dishes served in beautiful colored plates truly embody this concept. There is no fixed menu, and the chef showcases the seasonal ingredients beautifully on the plate. On this day, we opted for the ¥5500 lunch course, which included an amuse-bouche, two appetizers, a choice of main course, dessert, and a drink. We left the choice of champagne to the sommelier, who recommended a delightful Billecart-Salmon. The wines served included a fruity red from Canada, a white from Greece, and a red from Burgundy. The amuse-bouche consisted of aged Mimolette cheese with vegetables and fruits, offering a perfect balance of sweetness, acidity, crunchiness, vegetable flavors, and the richness and saltiness of Mimolette cheese. For appetizers, we enjoyed flounder carpaccio with tororo kelp and tapenade, as well as octopus from Akashi with burdock root consommé poured over it. The fish course featured trout and scallops wrapped in seaweed, served with udo and mountain vegetables, coated in a flavorful butter and seaweed sauce. For the main course, we had the option to choose between Matsusaka pork and a surprising choice of Bouillabaisse curry. The Bouillabaisse curry was a revelation, with a rich roux infused with the flavors of Bouillabaisse and topped with crispy fried conger eel. The Matsusaka pork dish was a colorful plate with plenty of vegetables and puree, including daikon radish, celeriac, rapeseed flowers, and a soft-boiled egg. Dessert featured amaou strawberries with amaou jelly, topped with fuki bud gelato, evoking the delightful scents of spring in Japan. Although we opted for the lunch course this time, the unforgettable deliciousness and the desire to experience more prompted me to consider trying a higher course on my next visit. It was truly a fantastic dining experience.

I was invited to a gathering to celebrate Chef Omori, as TOYO Tokyo closed its doors last night. It was my first time visiting Midtown Hibiya, with its interesting circular design. The dishes served that day were all circular as well, creating a unique connection. Starting with an appetizer of Mimolette cheese with vegetables and fruits, we enjoyed dishes like sea urchin sandwich, grated yam and flounder with a perfect balance (no need for soy sauce). The raw anago from the Goto Islands was simply grilled and seasoned with black shichimi, offering a fresh taste. The surface of the grilled oysters from Sanriku with burnt butter sauce was my favorite. The whitefish cheese gratin with chicory and yuzu had a subtle citrus fragrance, balancing the richness. The monkfish liver wrapped in scallop and bacon was a delightful treat, allowing the palate to rest. The Miyazaki Takachiho beef ribeye steak was exceptional in aroma and juiciness. The jumbo nameko mushrooms were also surprisingly good. We ended with Oshima bamboo shoots and shirasu rice, a delightful seasonal dish. The dessert featured a deliciously textured frozen strawberry and ice cream, with surprising ingredients. The yuzu and sweet potato chocolate with coffee was a fragrant finish. The wine pairing was excellent, not overpowering the dishes. It was a wonderful 3-hour experience. Thank you for the invitation. Chef Omori's future plans are currently undecided, but I hope to meet him again somewhere in the future.

A French cuisine that is kind to the body and makes the most of fresh and seasonal ingredients, with a touch of Japanese influence. The cozy atmosphere at the counter allows for personalized service by Chef Yuko Omori and General Manager & Sommelier Kouta Narisawa. Narisawa, who supervised the wine for the drama "Grand Maison Tokyo" starring Takuya Kimura, offers an impressive wine selection. His witty and playful personality shines through. Located in Tokyo Midtown Hibiya, it's a great option for dining before or after watching a movie or play.