If you are around Asagaya station, its a must go French. To start the bread is artisanal... wonderful. All the dishes carefully assembled delicate but tasty. Fresh ingredients like wild asparagus, together with meat...And the dessert...coriander ice cream (yes, you heard well) especially to me that can't stand coriander...but surprisingly delicious😮, combined with kind of velvety caramel cream (? I forgot the explanation) slightly bitter, it was exquisite...on top of pineapple gelée😎. Nice chef, attentive staff. Beautiful tableware direct from France... It was one of my best findings😉, I went for Mother's day celebration. You should give a try🥰

+3

Maybe I didn't get the best menu but my overall impression was that it's a bit old fashioned. The food was properly cooked but not amazing for the price. The restaurant also needs a refreshed look to attract younger customers because it feels like 90s.

If you haven’t been just go. Went again for Christmas lunch, 2024, and every course was superb. This restaurant is as good as any restaurant in Roppongi etc.

Good. I had dinner, and the traditional dishes in which depth and weight of flavor are essential were delicious. I particularly liked the pie filled with long-aged pheasant and foie gras. The distinctive aroma of extended aging and the salmi sauce came through, making it a dish I think would be hard to experience elsewhere. The boudin noir was also prepared traditionally, and precisely because of that, it delivered reliably delicious sweet-and-salty flavors. The care given not only to the food but also to the plates and presentation made a very positive impression. On the other hand, given the price range, I think a flawless interior would suit it better. Though expectations here are a matter of taste. The wine pricing is fair, at roughly 2 times the base price. I thought I might try the pairing next time. I also visited having accepted their notice, so I won't comment on staffing, but I'm very grateful because they gave me a happy time. The following is just for reference. Criticism. In the fresh fish main course (? grouper, I forget), the squid ink espuma was too strong, masking both the fish and carrot flavors. The Malabar spinach, which still asserted itself, was also a mismatch. The ayu ruibe and avocado and horseradish sauce didn't work together. I had a version with lean tuna elsewhere that also didn't work, so perhaps it's a matter of compatibility with the flesh. The wine bottles, microphone, daruma, and camera would be better left out unless they're properly displayed. They spoiled the mood a little.

+3

I had the chef's choice A course (6600円) (amuse-bouche, appetizer, soup, meat dish, dessert, bread, coffee, etc.). It's one of this restaurant's reasonably priced courses, but every dish was complex, deeply flavorful, and very delicious. I'd like to return to try another course.

+1