Le Mange-tout
Long-running restaurant preparing gourmet French delicacies in cozy, unpretentious surrounds.
Cuisine: french
- 22 Nandomachi, Shinjuku City, Tokyo 162-0837, Japan
Today · 5–9 pm
- Friday: 5–9 pm
- Saturday: 5–9 pm
- Sunday: Closed
- Monday: 5–9 pm
- Tuesday: 5–9 pm
- Wednesday: 5–9 pm
- Thursday: 5–9 pm
- +81 3-3268-5911
- le-mange-tout.com
Google reviews
Visitor reviews on Google Maps
Had dinner in the beginning of January and we had pigeon for the main dish. The meat was soft and it was amazing tasty. There were only 4 or 5 tables upstairs, so the atmosphere was calm and relaxing.
View on GoogleVery nice atmosphere and food. The menu was nice, but a bit lacking in contrast.
View on GoogleThe renowned French restaurant ルマンジュトゥー in Kagurazaka. A wonderful place to discover the merits of classic French cuisine! The dishes are filled with French tradition and the chef's desire for people to enjoy delicious food. It was wonderful cooking that let you feel all of that. Every dish was delicious, but none was overpowering; the balance was excellent. It was enjoyable to be reminded, ah, this is quintessential French cuisine. Even if you're not a French-food fan, anyone who loves cooking or eating should experience this restaurant at least once. Starters of frog, white asparagus gratin, a salad of homegrown herbs and isaki fish (I think), foie gras and rabbit pâté, lobster, veal steak, and more.
View on GoogleI enjoyed the food, but if you're used to Japanese cuisine, sushi, or today's mainly counter-based French and Italian restaurants, the flavour composition is quite different. Yet it isn't heavy classical cooking either, so personally there were moments I found difficult to interpret.
View on GoogleA renowned French restaurant in Kagurazaka. ルマンジュトゥー I don't think it's an exaggeration to call it a restaurant that defined an era of French dining in Tokyo. It's located on a Kagurazaka backstreet, among those scattered, maze-like alleys. It's in a detached house, with a kitchen on the first floor that anyone can see; that approach was innovative too. Many chefs at the forefront really are wonderful people. That day's course was: ・Avocado and tuna tartare ・5-variety tomato salad, tomato consommé ・Whelk salad, thinly prepared dried scallop ・House-made cured ham ・Cod, miso sauce, roasted endive ・Ezo venison, red wine sauce ・Peach compote ・Mango mousse The cooking was classical, but the fundamentals were faithfully maintained, making for a wonderful meal.
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