Chef Kurihara's restaurant, known for his work at Joel Robuchon in Ebisu and other non-French cuisine restaurants like Le Doyen in France. I heard that he relocated from Chiba, so I was curious to try it out. Dinner options range from ¥10,000 to ¥20,000. This time, we opted for the ¥10,000 course. The Special Amuse Bouche trio included smoked mackerel, avocado mousse with pork and burdock, each delicious. The turnip mousse with scallop and consomme jelly was sweet and tasty. The marinated saba fish with Greek-style vegetables was refreshing. The venison and foie gras terrine with apple had a clean and beautiful flavor. The consomme soup with chicken, porcini mushroom, and foie gras ravioli had a lovely porcini aroma. The broccoli and cauliflower gratin with cod milt and bechamel sauce, topped with autumn truffles was not too heavy. The signature bouillabaisse with red bream, gurnard, and koshodai from Awaji Island was flavorful. The grapefruit granite with white wine jelly was a nice palate cleanser. The tenderly cooked Kurobuta pork from Hirata Ranch in Yamagata was served with bacon, white wine, butter, and cream sauce. The rice dish with Awaji Island sea bream and Canadian matsutake mushrooms in chicken broth was delicious. The pumpkin Mont Blanc with cheese cake meringue, diplomat cream, pumpkin paste with rum and cinnamon was a delightful finish. The chef was enjoyable and served a variety of wines by the glass. I look forward to visiting again.

Happy New Year! This year, I visited my favorite restaurant in Kagurazaka, Tokyo, La Chataigne, known for its creative French cuisine. The highlight of this counter French restaurant is Chef Kurihara, who cooks from appetizers to desserts right in front of the guests while engaging in friendly conversations. The lunch "Chef's Choice Course" was a delightful experience with a variety of dishes, including a foie gras terrine tartine, caviar with flounder, pâté de campagne with burdock and carrot mustard salad, cauliflower potage, pan-seared saury in soup, and more. The meal ended with a delicious strawberry Mont Blanc dessert. The cozy atmosphere, delicious food, and Chef Kurihara's personal touch made the dining experience truly memorable.

A stylish Spanish restaurant!! I had a course that combines the best of French and Spanish cuisine. The appetizer plate was impressively delicious. Each dish had a good portion size and I was able to eat until I was full. The final paella had a rich and flavorful taste of seafood, and I felt like I could keep eating it forever. It was so delicious. Thank you for the wonderful meal!

A French restaurant near Kagurazaka Station. The chef, Mr. Kurihara, and the sous chef, Mr. Kuwahara, used to work together at "Joel Robuchon" in Ebisu (during the time of Mr. Yuichiro Watanabe). The lunch course is 6,000 yen (including tax), and I was very satisfied!! Please note that lunch starts at 12:00 sharp. What I had: - Bruschetta with white fish - Marinated rainbow trout - Capellini with sweet shrimp, peach, and sun-dried tomato - Pan-fried sea bass with ratatouille and chimichurri sauce - White wine sorbet - Hamburger steak wrapped in lard and baked - Mixed rice - Rhubarb compote and vanilla ice cream. All the dishes were very delicious! My top 3 favorites were the capellini, sea bass, and hamburger steak. I even had seconds of the mixed rice! Getting all this for 6,000 yen is amazing! Money spent: 7,000 yen Rating: 4 out of 5 5 points: Definitely want to visit again!! 4 points: Would like to revisit if I have the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I had the 8-course lunch set for 6,000 yen, which included 4 amuse-bouche & cold appetizers, hot appetizers, fish dish, meat dish, specialty mixed rice, dessert, and post-meal drink. The eel and eggplant beignet and mixed rice were delicious. The mixed rice was served as is, then a broth was poured over it, offering two ways to enjoy it. I would definitely like to visit here again.

Located one street back from the slope of Kagurazaka in a residential area, "La Châtaigne" is a cozy spot to enjoy French cuisine. The first floor houses a wine shop with a standing bar area, bustling with visitors on the weekend. The restaurant itself is downstairs, featuring an open kitchen with an L-shaped counter seating 8-10 guests. Chef Masanobu Kuribara, with experience from renowned establishments in Japan and France, offers a delightful dining experience. The wine selection is reasonably priced, and the pairing options cater to non-alcoholic preferences as well. The amuse-bouche offers a variety of flavors, followed by dishes like tartare, deer meat consommé, and Loire white asparagus. Each course is thoughtfully prepared, culminating in a delicious deer meat pie for the main course. The meal concludes with a refreshing melon soup dessert. The tasting menu, priced at around 20,000 yen, offers a modern and diverse dining experience with wine pairings. The restaurant also serves Spanish cuisine on select days and hosts stand-up wine tastings on the upper floor. Overall, a contemporary and approachable dining spot that I highly recommend.

I made a reservation online for a Saturday night about a week ago and visited the restaurant. We left it to the sous chef's choice, and here's what we had as pinchos: - Fried young ayu fish with a thin batter that captures the flavor and bitterness of the fish and liver - Marinated sardines with the savory taste of olives and a hint of spiciness from chili peppers - White liver and bread, a dish with a strong umami flavor from the liver - Spanish omelette with the richness of eggs and potatoes - Pork blood and bread, a sweet dish with a lingering numbness in the aftertaste - Terrine of pig's ears, with crispy ears and the richness of fat - Gazpacho, a cold tomato soup with a refreshing taste of tomatoes, a hint of acidity, and the aroma of olives - Pan-seared sea bream with vegetables and shellfish sauce, a balanced dish with crispy skin and both delicate and rich parts of the sea bream enhanced by the sauce - Roasted pork shoulder with eggplant fritters and chili sauce, featuring flavorful meat with a good balance of umami and fat, and eggplant with a slightly gooey texture - A paella with plenty of ingredients like fish, pork, and vegetables, including various root vegetables adding depth to the flavors of the meat, fish, and vegetables used in the menu - Warm Basque cheesecake with rhubarb jam, with a crispy surface and a smooth, rich interior that is slightly sweet, pairing excellently with the tangy rhubarb - Homemade sangria (white) for 800 yen, a citrusy drink with a strong orange flavor. I would love to visit again if the opportunity arises. Thank you for the delicious meal.

I think the volume for this price in Kagurazaka is amazing. It feels like they're competing with their skills rather than using expensive ingredients. From what I gathered, it seems they finish with reasonably priced ingredients sourced from Tsukiji. The clam broth and lotus root accents were satisfying overall. I usually leave dessert from course meals untouched, but the Basque cheesecake at this restaurant was delicious and I finished it. It was a cheesecake that could be easily enjoyed even after a meal. Grateful to my best friend for finding this place~~

I love the town of Kagurazaka and find myself drawn to it. I enjoy walking from Iidabashi Station and also from Kagurazaka Station. This time, I had lunch with my best friend at a French restaurant tucked away in the basement near Kagurazaka Station. Kagurazaka is great for its back alleys. This restaurant had been on my bucket list for a while, but I kept missing the chance to go. It was a bit intimidating with the simultaneous start. The restaurant is small, with only a counter, and has a stylish atmosphere. We opted for the chef's choice course, so we were excited to see what dishes would come out. There were two staff members, including the chef. I was a bit nervous at first, thinking the chef might be intimidating, but he turned out to be friendly and fun. I was a bit unsure about the innovative and creative genre, but I ended up enjoying both the food and the atmosphere. Everything from the amuse-bouche was delicious. The rainbow trout tartare, conger eel fritters, and other dishes were all tasty. The chef often uses ingredients like okra and nameko mushrooms, and okra was even used in the sea bass poêlé. The homemade bread was delicious, and the sweetfish rice was also tasty. The course had a touch of Japanese taste, and I could imagine the chef's unique world. I appreciated the free-thinking chef's approach. I realized I like this kind of innovation. They also offer a Spanish course, which I'd like to try. The lunch was enjoyable with my best friend, delicious, and satisfying.

Visited on a holiday afternoon. Made a reservation about 2 months ago. [Key Points] - Innovative with a mix of French cuisine and Japanese elements, creative yet not overdone - Excellent volume, content, and quality, high cost performance, conscientious course showcasing the chef's skills - Definitely a place worth revisiting - Operation: Two staff members - Customer base: Various middle-class customers - Payment: Cards accepted - No cover charge, no service charge - Online reservations available, solo dining allowed - Open for lunch - Solo visits possible - Google rating: 4.7 - Tabelog rating and impression: 3.72, a fair impression [About the Restaurant] Located in a back alley of Kagurazaka, this is a casual and innovative restaurant with a focus on French cuisine. The chef seems to have gained independence after working at Robuchon and other places. Lunch seems to be popular, making reservations a bit challenging. Currently, dinner features a Spanish course by the sous chef on weekdays. It's a bit of a walk from the station, but you can also reach it from Iidabashi. [Interior] There are 10 counter seats with a normal seating arrangement. The tables are spacious and nice. The kitchen is run by the chef and sous chef. [Food Content] The lunch course costs 6,000 yen. Drinks include white and orange wines by the glass, poured generously, with good cost performance. There is a wide variety of wines available by the glass. The dishes include: - Cold dish of clams, wood ear mushrooms, okra, and myoga - Cold pasta with scallops and cherries - Fried conger eel and zucchini - Pan-seared sea bass with enoki mushrooms, okra, and clam broth soup - Watermelon sherbet - Baked pie with minced beef and pork, served with summer truffle sauce - Eel and bell pepper mixed rice - Mascarpone cheese mousse with peach sauce - Herbal tea [Food Impressions] For this price, the volume, content, and quality of the meal were amazing. It's definitely worth revisiting. Despite being innovative, the dishes are not overly extravagant but rather simple and easy to enjoy. The base is French cuisine with Japanese elements scattered throughout. The cold dish leans towards Japanese style, with sticky ingredients that are refreshing and perfect for summer. The dishes are well-balanced with clam broth jelly and oil dressing. The fried dish is light and crispy, thanks to the batter mixed with carbonated water. The conger eel is cooked perfectly, tender and fluffy. The sea bass main course features crispy skin and tender flesh, with a generous portion size. The soup has a summer-like texture, enhanced by the clam broth, complementing the sea bass well. The meat main course of baked pie with minced meat was satisfying, especially considering the course price. The meat was slightly tough, but the sauce's acidity and rich buttery pastry made up for it. The rice dish with eel was a surprising twist, showcasing the chef's creativity that changes daily based on available ingredients. The pilaf-like rice with butter and broth was a delightful combination. The dessert of peach sauce and mascarpone cheese mousse had a smooth texture with a subtle cheese flavor, complemented by the vibrant peach sauce. Feeling full and satisfied, experiencing the flavors of the season from start to finish, it was a truly enjoyable dining experience. The innovative yet unpretentious use of common ingredients was impressive. The chef's skills shone through in delivering high-quality and delightful dishes at a reasonable price. It was a rare find of a great restaurant.

The omakase dinner course for ¥6,000 was absolutely top-notch in quality. Every dish was impressive. The quality at this price is a steal. Reservation is a must as they only have counter seats. The chef was also very lovely.

The dishes were all beautiful and delicious, and the wines for pairing were also delicious, making me want to buy them. There were a lot of fish dishes, but they were soft and didn't have any fishy taste. I never thought pigeon could be so delicious, but I tried it for the first time and loved it. The dessert plate was also beautifully made, and I was very satisfied.

I had the anniversary course. The contents are as follows: Amuse-bouche assortment, Fresh fish tartare with Amur caviar, Corn flan, Bouillabaisse specialty, Granite, Salted sake lees-baked Yamagata pork, Ayu fish mixed rice, Melon soup with cream cheese mousse, and a post-meal drink. The Bouillabaisse specialty is offered after a long time, as they consume a lot of fish bones in the weekday night Paella course by Chef Katta's Spanish cuisine. The main dish is salt kiln-baked. It's the first time I've tried it, and it has just the right amount of salt and perfect cooking. They don't make a veal stock here, but the sauce never feels lacking. The mixed rice has ayu fish. I had three bowls, delicious. The melon soup dessert was also good. Thank you as always. It was a feast.

I had been curious for a while and finally visited for the first time. This time, I enjoyed Chef Kuwabara's omakase course (Spanish). It started with 8 appetizers, followed by gazpacho, sea bream, Yamagata pork, paella, and Basque cheesecake. Every dish was truly impressive! Especially the paella was exquisite! The seafood broth was so rich, it was really delicious♪ Is it really only 6000 yen for this quality and cost performance!? We ordered the drink pairing. The first white wine had a honey sweetness that paired well with the gazpacho! Personally, I really liked the taste. I vow to visit again for sure. Highly recommended for a date. Definitely try it out!

I visited Restaurant Chatenay, a creative French restaurant in Kagurazaka. On this day, I had their 4th-anniversary course menu. Congratulations on your 4th anniversary! This place is my hometown and the holy land of my personal creative French cuisine. The dishes I enjoyed included: Duck and pork rillettes liver pate cheese for the appetizer, Super salmon and vegetable tartare with caviar, Corn flan with foie gras and black truffle, Bouillabaisse as the specialty dish, Watermelon sorbet as a palate cleanser, Yamagata pork sake lees salt kettle-baked, Sweetfish rice, Chilled melon soup, and Iced coffee. Chatenay serves many classic dishes since its opening, using abundant traditional French ingredients and ensuring consistent deliciousness. Chef Kurihara's impartial hospitality always impresses me. Chatenay is truly not just my hometown but my "home restaurant." Thank you for the wonderful meal!

I finally visited the restaurant I've always wanted to go to and enjoyed their 4th-anniversary course menu. I opted for the wine pairing while my friend chose the soft drink pairing, and both selections complemented the dishes well, creating a synergistic effect. The dishes had a good balance of flavors, and the final dish of simmered rice was truly delicious. Thank you very much.

I visited this restaurant for lunch with a friend on a holiday. It's a very popular place run by a chef who trained at top-notch restaurants like Joel Robuchon. We made a reservation over a month in advance and we were the last group to be seated. The lunch service starts promptly at 12 o'clock with the chef and one support staff running the show, so being late is not an option. The menu consists of only a chef's choice course for ¥6000, including dishes like smoked saury roe with nuts and cheese, trout tartare, conger eel and zucchini beignet, pan-seared sea bream with brown butter, homemade bread, watermelon sherbet, braised beef cheek in red wine, ayu fish confit rice, melon jelly, soup, granita, and mascarpone mousse. The red wine-braised beef cheek was cooked only in red wine and served with mashed potatoes. The ayu fish confit rice is a specialty of the restaurant, and it's cooked with bones for extra nutrition and flavor. They even offer a variation with ochazuke for a flavor change. The melon dessert was delightful with different textures and flavors. I only wish they had included some tea or coffee with a small sweet treat at the end. The pace of the meal was quite structured, so it might not be the best choice for a casual gathering, but the creative menu and delicious dishes made from seasonal ingredients were truly outstanding. Thank you for the wonderful meal.

I visited for a weekend dinner. The 4th-anniversary special dinner course is 10,000 yen including tax. It's an omakase course at "Château," so you never know what you'll get, but everything that comes out is delightful. This time, it was a memorable course for my family. Even for family members with slightly picky tastes, there were many dishes they enjoyed, and the dishes I was looking forward to also appeared. The amuse-bouche featured a trio of smoked mackerel roe, duck and pork rillettes, and a mosaic of cheese. The natural amberjack and seasonal vegetable tartare topped with Amur caviar was exquisite. The foie gras flan with corn cream and grilled corn was elegant and refined. The special bouillabaisse featured golden eye snapper, swordtip squid, and barramundi. The watermelon granita was refreshing. The Yamagata pork cooked in sake lees salt was delicious. The ayu rice dish was a taste of summer. The melon soup with cream cheese mousse was a delightful dessert. The caviar-topped fish and vegetable tartare served in a caviar tin was a highlight. The bouillabaisse, though some felt it should have more soup, was a satisfying dish of fried fish in a rich sauce. The classic ayu rice dish was a perfect start to summer. The melon soup was a personal favorite, especially after the rich ayu dish. The dinner also became a warm shared experience as we celebrated a special occasion with other guests at the adjoining counter. Thank you for the feast.

I often go to French restaurants, but it was my first time visiting Kagurazaka. I enjoyed delicious dishes at the counter in the underground restaurant. The fish dish had a crispy exterior and a fluffy interior with a sauce made from okra, giving it a Japanese taste. The main dish of pork was juicy, and the eggplant side dish was also very tasty. Most of all, the finale of mixed rice with sweetfish was incredibly delicious, without the usual strong taste of river fish. I usually don't eat sweetfish much, but this sweetfish mixed rice was so delicious that it became addictive. The chef was friendly and engaging, making the lunchtime experience very satisfying. Thank you very much.

To put it simply, it was amazing! Having the dishes cooked right in front of you at the counter while the chef explains them personally made the food taste even better. Each dish was simple yet skillfully made and delicious, visually appealing, and the quality for the price of 6,000 yen for the course was unbelievably good. There is a wine shop on the upper floor where you can choose wine and for just an additional 2,000 yen corkage fee, enjoy a bottle of wine at retail price. I would love to visit again. Thank you for the wonderful meal!

Located in a basement in the back alley of Kagurazaka, this restaurant has only 10 seats at the counter and operates by reservation only, giving it a hidden gem vibe. The owner chef, who used to work at Jewel Robuchon, opened this restaurant independently four years ago. On this particular day, we enjoyed a dinner course prepared by the current sous chef, Chef Kuwahara, who was invited by the owner chef when he started the restaurant. Both chefs have a background in French cuisine from Robuchon, but Chef Kuwahara also has experience as a head chef at a Spanish restaurant, offering a Spanish course starting with pintxos and ending with Basque cheesecake. Although I unfortunately didn't record the details, the course included pintxos, tomato soup, sea bream for the fish course, Yamagata pork for the meat course, hotaruika paella, and Basque cheesecake with Tochiotome strawberry sauce, totaling six dishes. Every dish was delicious, but the most impressive was the Basque cheesecake with its fluffy texture and perfect harmony with the acidity of the strawberries. At a price of 6,000 yen including tax and no service charge, it almost felt like they were offering too much. Chef Kuwahara not only focused on cooking but also paid attention to our experience, promptly engaging with us first-time visitors. The courses progressed almost simultaneously, creating a sense of unity among the customers, possibly influenced by the chef's personality. I believe it's a wonderful restaurant.

I went to the restaurant Chateaune, which I was curious about. It seems that on weekdays they offer a Spanish course menu, but on Sundays you can enjoy the owner chef's dishes. The salmon and beef tartare, and the 3-hour simmered white asparagus cooked in broth with butter were simple and delicious. The consommé made with deer meat was also tasty. The menu was filled with unique creativity that transcends genres, and the ambiance and cost performance were excellent. I definitely want to visit again. The fact that it's around 25,000 yen including tea pairing is a pleasant surprise! ✨