Based on the preliminary information I researched, Chef Asahina has served as the head chef at Robuchon Group, which made me excited as someone who has never experienced Robuchon before. The location in Kayabacho, which is unexpected, also intrigued me. The chic entrance and bright interior of the restaurant give off an elegant vibe, raising expectations. In conclusion, I felt that this French cuisine was on a different level compared to other French restaurants. It was wonderful. On this day, we opted for the 33,000 yen course with wine pairing. The beet meringue and karasumi, and ayu rillettes were like an artistic opening, with a beautiful presentation that took our breath away. The rainbow trout and tomato dish was also stunning, evoking a sense of coolness fitting for the season. The combination of flavors was something I had never experienced before. The black abalone and new Maine soufflé was visually stunning as well, showcasing the complexity and delicacy of the dish. The duck foie gras and soliles enriched the dish with depth, and the summer vegetable tart was beautiful. The summer deer and red beet dish was refreshing, with a wonderful balance of flavors. The KinKi's sautéed dish with summer vegetables tart continued to impress, with delicious sauce. The dessert of melon, lemon, and white peach gateau left a happy aftertaste. The meticulously crafted course made me reflect and enjoy the experience, and I look forward to visiting again in the near future.

French cuisine that satisfies. At first glance, I thought it was an innovative restaurant, but it turned out to be a classic French restaurant that pursues deliciousness. The quality and sophistication, reminiscent of Robuchon's background, truly embody gastronomy with a strong focus on ingredients. The manager, Mr. Matsubayashi, also from Robuchon, exudes a high level of service and sophistication. When I visited, there were many female and foreign customers who appreciated the high quality, creating an elegant atmosphere. This restaurant stands out from the casual trendy places of recent years. The table cushions and cloths are not only beautiful, but the interior decorations in shades of gray and white exude elegance. Dressing appropriately is necessary to avoid feeling out of place. I opted for wine pairing with the course, and the wine quality was excellent. A top-notch restaurant to enhance special occasions with elegance. The visually stunning food with intricate decorations adds to the festive atmosphere, but the portions are quite substantial. Many dishes feature foie gras, offering a satisfying experience unique to high-end establishments. Although I was looking forward to the cheese selection, I couldn't make it that far. However, I mistakenly ordered dessert thinking I had room for it, and ended up taking home what I couldn't finish. This is the perfect place to create a special atmosphere for a special occasion. For those looking to elevate their date nights beyond the 15,000-30,000 yen range, options like Chateau, Roji, here, or Nabenoism are available. Rest assured, the level of quality is guaranteed.

There is a French restaurant in Kayabacho. The appearance of the dishes was beautiful. I particularly liked the Dover sole meuniere dish and the side of girolle mushrooms. The lunch menu degustation included a variety of appetizers, scallops and squid, quail and foie gras, Dover sole with champagne sauce, veal with apricot mushrooms, cheese, lemon, vanilla and passion fruit desserts, coffee, and petit fours. The total cost was ¥25,000.

Gourmet restaurant "GRAN MAISON ASAHINA Gastronome" opened by Chef Asahina, who served as head chef at Robuchon for 13 years. The course meal takes approximately 2 hours and 30 minutes. Located in a quiet area just a 4-minute walk from Kayabacho Station, the restaurant boasts a chic exterior with a subtle display of the name. The interior is characterized by silver and gray tones, with 5 tables available for seating. Chef Asahina's French cuisine, a fusion of tradition and modern innovation, is a feast for the senses and beautifully presented. The meticulous and captivating plating allows guests to enjoy delicate French dishes. The service presentation is top-notch, reflecting the high standards of a Michelin two-star restaurant, ensuring a wonderful dining experience. The menu includes: - 3 appetizers: Beet meringue with pressed caviar, moist eel rillette, and rich corn velouté soup. - Steamed abalone with Spanish bottarga, served with lobster and paprika sauce on asparagus. - Quail and duck foie gras prepared in a show-stopping style, accompanied by red wine sauce and a bonbon coating. - Dover sole with Champagne sauce, featuring a classic and flavorful combination. - Veal and apricot mushroom, showcasing tender veal loin and a gratinéed sweetbread. - Beef consommé soup, a flavorful addition to the menu. - Melon and lemon dessert with refreshing lemon sorbet and melon granité. - Vanilla and passion fruit dessert with Tahitian vanilla bean ice cream and passion fruit sorbet. The meal concludes with coffee macarons, financiers, and raspberry chocolate. The lunch course offers a similar selection of dishes. A must-visit for a variety of occasions, and definitely a place to return to!

The restaurant has a very stylish and elegant atmosphere. The visually stunning dishes are eye-catching. They are very elaborate, with ingredients like turnips and beets thinly sliced and layered like croissants, or arranged like flowers. The balance between classic and modern is exquisite. Each dish was impressive. One of the specialties, "Trout and Tomato delicately set in a jelly, Aspic style," was particularly memorable. The cheese was also delicious, and the dessert was very tasty. I left feeling full and completely satisfied. The service was also fantastic. Truly deserving of its two Michelin stars. I would love to go back again.

I visited with high expectations, but they were not exceeded. The dishes were all beautiful, but the taste did not leave a strong impression. There were no surprising combinations. The meat was too fatty and made me feel sick. The service was average, with the manager being the only standout. Other staff members seemed like part-timers and lacked enthusiasm. Especially the female staff members seemed unrefined and gave off a casual izakaya vibe, ruining the atmosphere. I probably won't go back for a second visit. If the taste and combinations improve, I might consider going again due to the beautiful presentation.

We used it with our family. The dishes were wonderful this time, and we enjoyed them very much. The selection of wine to accompany the dishes was also excellent, and we could feel the skill of the staff at the restaurant. It is relatively easy to get there from home, and we would like to visit again.

Located in the town of Azabu, Grand Maison is a restaurant where Chef Asahina, who previously worked as the head chef at the 2-star Michelin restaurant L'Atelier de Joël Robuchon, showcases his culinary skills. He delves into the historical context of French cuisine, blending traditional French dishes with a modern twist. The Michelin 2023 2-star dinner course includes dishes such as beet meringue with karasumi, ayu rillettes, corn soup, tart, rainbow trout and tomato with delicate aspic and green tapenade, abalone and new potatoes with mountain grapes, duck foie gras and sorrel, and more. Each dish is presented with creativity and precision, offering a memorable and flavorful dining experience.

In the heart of Mawarimachi is the grand mansion "ASAHINA Gastronome", a French restaurant with a beautiful decoration and delicate flavor inspired by the Robuchon lineage. I visited this restaurant for a family celebration. We started with a toast of champagne and were presented with a beautifully decorated amuse-bouche that was like a work of art. The appetizers showcased the ingredients in a layered and flavorful way. The main course dishes were meticulously prepared, with attention to detail in both the main ingredients and the accompanying vegetables. The entire course was a masterpiece, and we were impressed by the dedication to each dish. The restaurant was almost full, with many foreign guests on this particular day. The dessert was a delightful end to the meal, featuring refreshing flavors and creative presentations. Overall, it was a memorable dining experience for our special occasion.

I have been curious about Asahina Gastronome for a long time, and this time I celebrated my birthday with a traditional French cooking method called "Poule en Vessie." The wine was paired with beet meringue and karasumi, ayu rillette, and corn velouté. Asahina Gastronome is known for this! Visually, the appetizers were beautiful and elegant with a variety of flavors and textures. The lobster and crystal caviar were gently cooked and served with a smooth lobster cream and two types of caviar. The Dover sole and oysters were prepared in a unique way with concentrated fish jus. The chicken "en vessie" was a highlight of the main course, served with supreme sauce and freshly shaved truffles. The dessert included a refreshing lemon melon and a fragrant vanilla and passion fruit dessert. Overall, the experience was delightful, and the service, though initially formal, became warm and friendly by the end of the meal. Thank you for reading until the end!

I used it for a commemorative day ♡ Everything from the amuse-bouche was beautiful and enchanting - truly the work of Robuchon's disciple! Each dish was like a piece of art, so beautifully presented in this French restaurant. It might have been my first time experiencing this level of beauty in a meal. The rose-shaped dessert plate for our anniversary was a delightful surprise ♫ They even took photos with a digital camera and printed them out for us immediately, which was a thoughtful touch! And of course, the taste was delicious too (((o(*ﾟ▽ﾟ*)o)))

The beautifully presented dishes made me feel excited, starting with the elegant appetizers. Each dish, like a piece of art, was truly delicious and memorable. The pairing selected by the sommelier, Sawano, was spot on. The attention to detail in the service, from the elaborate appetizers to the dessert cart with souvenir sweets, truly showcased the chef's talent. This is a wonderful restaurant that I would love to visit again for a special celebration.

I went to a wonderful restaurant and enjoyed a feast for the eyes with artistic dishes. The menu included dishes like beet meringue with salmon roe, tapioca croissant with white asparagus and hairy crab, and a composition of Pyrenean milk-fed lamb with seasonal vegetables. The dessert featured pistachio and lemon cake, lavender-scented strawberry jam, and lemon mignardises.

The modern creative French cuisine that skillfully brings out the taste of the ingredients without relying on sauce is delicious. The presentation is elaborate and enjoyable to look at, and the service is excellent, with a high level of service spirit evident in the way the dishes are served. It was also great to enjoy the delicious and beautiful dishes with valuable Christofle cutlery. The waitstaff's service attitude was not only polite but also exuded confidence, which was very appealing. Their attention to detail was also impressive. The Champagne was delicious and offered good value for money. I felt happy to discover more restaurants that I enjoyed and would like to visit again.

I visited ASAHINA Gastronome. I imagined a contemporary French cuisine based on the chef's background and photos, but the courses were filled with rich and hearty flavors. Both the appetizer and main course had impactful sauces, making it a truly French dining experience. The flavors you would expect from a French restaurant in New York, which is why there are many international customers. Today's menu included beet meringue, marinated salmon, truffle mashed potatoes, lobster & crystal caviar, white asparagus, quail and foie gras ravioli, hairy crab and egg, Dover sole meuniere, red beef sirloin & cheek meat, beef consomme, and orange & pineapple lemon and nut tart.

#Thank you for the delicious meal at Asahina Gastronome✨#Kayabacho #French #Michelin #Tabelog Bronze◯Amuse Bouche◯Lobster, Caviar, White Asparagus,◯Quail, Duck Foie Gras◯Hairy Crab, Ravioli◯Dover Sole Meuniere, Caviar, Onion◯Red Beef, Red Wine Sauce, Morel, Truffle◯Orange Sangine, Pineapple◯Meyer Lemon Tart Citron◯Mignardises◯Wine Pairing

On my fourth visit to Asahina Gastronome, located right next to the Tokyo Stock Exchange, I was surprised by its tranquil atmosphere amidst the solid stone buildings. The interior of the restaurant is elegantly decorated in shades of silver, gray, and white, with mirrors embedded in the walls adding a touch of sophistication. The background jazz music played at a low volume, creating a relaxed ambiance. Most male customers were dressed in jackets without ties, although a suit with a tie was also acceptable. Extremely casual attire like T-shirts would not be appropriate. I ordered the special course called MENU Vessie, which featured a classic dish of chicken cooked in a pig's bladder. The dish had not been available for a while due to unstable pork supply, but it had recently made a comeback, although it was not always on the menu due to the limited supply. The course had fewer courses but the main dish was substantial in portion, making the overall amount of food quite generous. The meal started with a three-dimensional presentation of amuse-bouche, featuring a light and airy beet meringue and a well-textured potato on puff pastry. The lobster was beautifully presented and perfectly cooked, served with high-quality white asparagus and a rich shellfish sauce with caviar. The fish course was a delicious sole meunière with a flavorful sauce made from broth and champagne. The stuffed onion with bacon added a nice touch to the dish. The highlight of the meal was the young chicken wrapped in Vessie, where the server cut open the inflated pig's bladder in front of the diners to reveal the tender and flavorful chicken with truffle inside. The dessert course included a refreshing blood orange and a lemon tart with a delicate balance of flavors. I opted for a fresh herb tea as a post-meal drink, which was brewed tableside using a siphon. The petit fours were of high quality, reflecting the attention to detail in every aspect of the dining experience. The service was refined, striking the right balance between attentiveness and maintaining a respectful distance. The dishes were not only visually appealing but also showcased a blend of classic techniques and modern sensibilities. Overall, I think Asahina Gastronome is a wonderful restaurant.

I had been curious about this restaurant for a while, so I made a reservation about a month ago and finally went. It was a 9-course meal for 33,000 yen. The dishes included three types of amuse-bouche, lobster and caviar, quail and duck foie gras, hairy crab and precious egg, turbot with champagne sauce, red beef and Yorkshire pudding, orange and pineapple dessert, lemon tart and honey dessert, and petit fours. Each dish was beautifully presented and the flavors were delicious. The staff were very polite and kind, and the chef, Asahina, even personally saw us off with a gift. The chocolate cake we received was also very delicious. It was a wonderful restaurant that I would love to visit again!

Asahina Gastronome, revisited! I visited last July and was excited to return because the food was artistically beautiful and delicious. The amuse-bouche was stunning, drawing me into Asahina Gastronome's fantastic world. The dish with lobster and caviar resembled a small forest with asparagus standing tall - a breathtaking beauty. The lobster claw meat was also artistically presented. The sauce was exquisite, making the visit worthwhile. The quail and foie gras that followed were creatively surprising. The small round dishes were incredibly tasty, and I wanted more. The decoration with grapes was stylish and detailed. It paired perfectly with Pinot Noir. The dish with hairy crab and caviar was a masterpiece. The treasure egg yolk contained a delicious surprise. The crab was served with ravioli and a delicious sauce. The fish dish had a surprising three-dimensional presentation and was delicious. The Champagne sauce was fantastic. The main course, red beef, had a surprising three-dimensional aspect. The beef, cheek meat, and foie gras were satisfying. The consommé served with a mushroom siphon added to the fun. The desserts - blood orange ice cream and lemon tart - were beautifully presented and delicious. The ice cream with honey was a treat. The food exceeded my high expectations and was truly amazing. Chef Asahina's dishes are clearly three-star quality. I look forward to seeing how his cuisine evolves in the future. The service was excellent, with friendly staff explaining the dishes and attending to the siphon. Chef Asahina's evolution is truly astonishing. I will definitely visit again!