Meal: Dinner Day Visited: Friday Budget: ¥10,000/person Closest Station: Nishi18 Reservation Needed?: Yes Payment: Cash;Credit Kid Friendly?: Friendly, but maybe not for kids English Menu?: No Absolutely amazing multi-course set menu. Gourmet. Creative. Delicious. Friendly. These are all words that can describe our wonderful dinner here on Friday night. Puréed cauliflower with seasonal vegetables. Foie gras with strawberries. And the lamb. All perfectly prepared and delicious. The art of cooking is on display here. The targeted wine list paired perfectly with our eight different courses (which included two different desserts and coffee). The service was just how we like it - friendly and helpful. This restaurant was perfect for our special occasion and we can’t recommend it enough. We will absolutely be back. Parking is available.

+3

A French restaurant near the Museum of Modern Art. It seems to be a quite long-established French place, with a very good atmosphere, and children were welcome. Whatever I ate was delicious, and it isn't heavy on butter as French food often is; it's relatively light and I think it suits Japanese tastes. It seems you can eat bouillabaisse if you reserve from the day before, so I definitely want to go for that.

+2

I am grateful for the warm hospitality of the shop. The dishes were very delicate, and the portions were sufficient. The macarons were very delicious. The proprietress loves Taiwan, has been to Taiwan many times, and is very warm to Taiwanese guests. You must reserve by phone before dining, and it's best to ask a friend who can speak Japanese to help.

+3

I went to the shop for the first time in a year. Everything was very delicious. It was so much more delicious than the price, I recommend it so much that you'll think, "Is this price really okay?!" The desserts and bread were delicious too, and I got full.

+1

I had the chef's seasonal recommended course. I come here every winter looking forward to the Ezo deer meat. Besides the Ezo deer meat having no gamey smell thanks to skillful bleeding, it is tender thanks to the chef's exquisite cooking, and with the richly savory sauce (this time one using wild grapes), it was deeply flavorful and delicious. This time it was a fawn, so it was very tender; normally I feel the thigh is the best, but this time the loin was also tender and superb. To get this tenderness from beef you would need considerable marbling, but venison is tender without needing fat, so you don't tire of it and can fully enjoy the savor of the lean meat.

+3