A truffle cuisine restaurant in Nishi-Azabu. The unique system allows you to choose a course menu and then purchase whole truffles to be shaved onto each dish. On this day, a large amount of white truffles had arrived, with the most expensive one priced at 550,000 yen. The course started with a suppon (soft-shell turtle) chawanmushi and continued with a variety of creative dishes. The main course, for an additional fee, included options like beef loin, and you could choose between egg rice or nori butter rice. The dishes were delicious even without truffles, but adding truffles enhanced the flavors. The consommé soup was clear and flavorful, served in a wine glass with truffles added halfway through, releasing a fragrant aroma. The "magic egg" toast was exceptional, with crispy mini toasts topped with rich egg yolk and a generous amount of truffles. You could choose between white and black truffles for the sauce, which could be enjoyed separately or mixed together for even more flavor. It was an incredible dining experience with truffles that didn't get boring even after consuming so much. The restaurant was truly outstanding.

I would say it was "French cuisine to be enjoyed with all five senses." Not only the taste, but also the sight, smell, and sound were all delightful. It was a truly happy time. The table setting right as you enter, the presentation and visual appeal of each dish, and the perfect background music that wasn't too formal all added to the sense of happiness. I've been to places before that heavily promoted truffles like this, but often the actual dishes were lacking. Margot was different. Before visiting, the truffles stood out, but they were more of an element to be enjoyed, and the dishes themselves were top-notch. I usually order the course with the most dishes at French restaurants and end up regretting being too full, but this time I went with the 7-course option and it was just the right amount. I left completely satisfied.

We made a reservation for two at 6:00 pm and were guided to a private room. We started by choosing truffles. We were able to pick up truffles in a wooden box and smell them. Although they were all Australian black truffles, some had a cheese-like rich aroma, while others had a light truffle scent. We chose the lighter option. It seems that during other seasons, white truffles and other types of truffles are available for selection. I would like to try visiting during the winter season for white truffles. Next, we selected a wine. We chose a white wine, Chassagne-Montrachet Premier Cru "Les Masures". It had aromas of oak, vanilla, and even honey. The taste was mineral with medium acidity and a full body. It's important to choose a wine that doesn't overpower the truffle aroma, so this wine was a good choice. We finished the white wine before the main fish or meat dish arrived, but the truffle-topped preserved egg that came at the end of the appetizers enhanced the richness of the egg. Truly a standout truffle-topped fried egg. The Chardonnay with a moderate oak influence paired well with the truffle. After that, we ordered a red wine for the main course. We chose a red wine, Chambolle-Musigny "Les Fremières" 2019. It had aromas of red berries and vanilla, gentle tannins, moderate sweetness, and a noticeable fruitiness. A Pinot lover's delight. This red paired well with both the tuna and lamb main dishes. After enjoying the main course, we ordered a dessert wine. We chose a Sauternes Barsac, the pinnacle of noble rot wines, a 1994 Château d'Yquem Premier Cru Supérieur. It had aromas of honey, marmalade, and peach. The taste was richly sweet with a hint of acidity and a very long finish. Just looking at its lovely color and viscosity made us happy. We also wanted to have some cheese, but it seemed the cheese service was delayed, so the staff kindly offered us another dessert wine as a complimentary glass. This was a Rieussec Premier Cru. It had a similar taste to the Yquem, but the finish felt slightly shorter. Nevertheless, it was incredibly delicious compared to other wines. The dessert was also very tasty, and it was a truly happy dinner. Thank you for the wonderful meal.

Indulge in a chef's choice course where you can savor the finest truffles and seasonal ingredients. Choose from a selection of exquisite truffles to enhance each dish in Margot's signature style. Menu includes: - Horse mackerel - Corn - Hairy crab - Caviar cream puff - Umami and aroma - Eel - Polished egg - Baby lamb - Sakihoko-re (truffle rice with raw egg) - White peach. Truffles: Australian winter black truffle. Drinks: Champagne, white wine, red wine.

A popular restaurant known for offering course meals that use truffles from Nishi-Azabu. This time, we visited because Ryuunosuke Matsuura, who previously worked at this restaurant, is providing a pop-up course meal at the Chef's table. Ryuunosuke Matsuura Born in 1997 in Yokohama, Kanagawa Prefecture After graduating from a culinary school, he honed his skills for 4 years at Margotto e Baciare. In 2022, he became the sous chef at "ACID Brianza" in Azabu-Juuban. He is currently preparing to work at a restaurant in Paris this autumn. I had visited ACiD last year, and I had seen him working as a sous chef while also providing service. The pop-up is for a few weeks, but it seems that he has prepared thoroughly, incorporating seasonal ingredients and showcasing his past experiences. The Margotto counter also has a teppanyaki space embedded, allowing you to watch the cooking up close. The dishes seamlessly blend Japanese and French elements, with each plate showing a high level of completion and satisfaction. The menu includes a variety of dishes that would be difficult for a typical one-day pop-up, showcasing the unique content that can be achieved with a multi-day schedule. Fermentation is also incorporated, showing that he has been preparing diligently. The wine pairing, usually featuring classic high-end wines at Margotto, is well-matched with natural wines from around the world this time. It seems that he selected them together with the manager of Margotto, and I feel that Margotto still has untapped potential and could broaden its range even further. Overall, the course is relatively affordable yet highly satisfying. He is still a young chef, and I believe he will gain popularity even if he were to become independent now. I look forward to seeing how he will evolve after his training in France. Menu: - Fennel and acid - Pound cake - Chawanmushi - Fermented tomato and sashimi - Oyster and mint - Okonomiyaki - Monotone - First summer dove - Sea essence and fermented shibazuke - Pine shoots and jasmine - Banana and chai Wine pairing: - Cuperly Grande Reserve Grand Cru - Immich-Batterieberg Briedeler Herzchen Riesling 2021 - Olivier Cohen Deferlante Blanc 2022 - Koerner Watervale Riesling 2022 - Human Beer Michi tono Sogu FRUIT WEIZEN - La Petite Mort La Petite Mort Chardonnay 2021 - Envinate, La Santa de Ursula 2020

I visited this restaurant for the first time to celebrate my birthday. I had always wanted to come here, and I am glad that I finally made it. The atmosphere in the semi-private room was perfect. I was able to choose my own truffles by touching them with my bare hands and smelling their aroma. I observed everything with amusement. For the course, I opted for both the caviar and meat options with an additional charge. In conclusion, is it necessary to have truffles? I sprinkled them on almost every dish, but the food was delicious enough even without the truffles. I found myself thinking that I didn't need those occasional truffle pieces that had lost their aroma while eating. I believe there are areas where the truffle amount can be chosen or made more affordable, so I wished I could have just enjoyed the food without the truffles. Cost: Approximately 90,000 yen per person.

My dining experience at Margot Evacherelle was excellent in terms of truffle quality and the chef's skills. The dishes using truffles had a luxurious flavor and rich aroma that delighted my taste buds instantly. The dishes created by the chef's technique and creativity were not only delicious but also visually appealing. However, some male staff members displayed a somewhat arrogant attitude and seemed to lack proper training. It was disappointing to see some staff members lacking appropriate manners and professionalism in their communication with customers. In a high-end restaurant like Margot Evacherelle, all staff are expected to have a hospitable attitude and provide the highest level of service to customers. The fact that some male staff members did not meet these expectations slightly tarnished the overall impression. Despite this, I was very satisfied with the quality of the food and the use of truffles. The chef at Margot Evacherelle has exceptional talent and provides top-notch cuisine. In my opinion, Margot Evacherelle is an excellent restaurant in terms of truffle quality and the chef's skills, and I felt that it deserves high praise as a place to enjoy truffles. However, I believe there is room for improvement in the education and attitude of the male staff. I hope for overall service improvement to further enhance the overall dining experience.

From May 1st for one month, this restaurant will temporarily transform into a Western-style restaurant until the black truffles from the Southern Hemisphere arrive. Located near the Nishi-Azabu intersection, they offer a prix fixe course for 14,520 yen. The menu includes dishes like corn croquettes, tomato tart, caviar cream puffs, wagyu beef cutlet, oyster and white asparagus gratin, wagyu beef hamburger with fried egg, omurice, caviar capellini, and daily dessert. Additional options are available for an extra cost.

The course fee is 27,000 yen, plus a black truffle worth 10,000 to 50,000 yen from a treasure chest is brought to your table. You can choose your favorite truffle from the selection and share it among the group. The dishes included truffle-inspired beef tongue croquette, shrimp somen, caviar with potatoes, soft-shelled turtle chawanmushi, truffle egg toast, clam and bamboo shoot, cheese pasta, fish, and meat cooked to perfection. You can choose between rice with seaweed butter or rice with egg on top. The meal ends with ice cream and a truffle-shaped cream puff. It was a luxurious course meal with the aroma of truffles.

Margotto e Baciare, a truffle cuisine restaurant in Hiroo, I've been wanting to go for a few years, but I finally made it! It was really delicious, so I will post in two parts. The first part includes the main dish of Kinji pork, Margotto's special fried egg toast, Samurai oyster, and amuse-bouche with truffles. As expected from a high-end restaurant, the truffles were amazing. You can choose different shapes and sizes of truffles, each with its own unique flavor. I chose a rich and intense truffle. The aroma of truffles spreads throughout each dish, truly impressive! Look forward to the second part of my post. #meat #meatlovers #meatstagram #foodstagram #foodlovers #followforfollow #obstetriciangourmet #doctoreats #steak #steakhouse #gourmetlovers #gourmetstagram #yakiniku #ilovemeat #meatcuisine #frenchcuisine #truffle #trufflespecialist #MargottoeBaciare #Hiroo #KinjiPork #trufflecourse #trufflelovers #ChefKentaKoyama #MinatoWardGourmet

"Margo et Bacchanales" in Nishi-Azabu. This is a revisit. You can enjoy truffles in a luxurious way here. The truffles have a good aroma, the dishes look elegant, and even the plates are carefully selected, providing a luxurious experience. I think this is the perfect restaurant for truffle lovers. The compatibility with alcohol was also excellent!

If you are a truffle lover, it might be worth trying this restaurant. While you can enjoy black truffles here, it seems like you won't fully experience what this place has to offer without adding on the white truffles for an extra charge. The cute table setting is a nice touch that will please female customers. The tables were closer to the entrance than expected. Also, it seemed like there were regular customers who made the atmosphere lively on the day of my visit, so the ambiance may vary depending on the day.

The kiss was cute. It was a Christmas menu lunch. The atmosphere inside the restaurant was cozy. The dessert was extremely cute, especially the Santa truffle. The dishes were elegant and enjoyable. There was also wine, and the meat was delicious. Thank you for the feast.

Time flew by in a flash, three hours! I am completely full. The truffles were satisfying, but the aroma was overpowering. I will definitely go back. Truffles were present in every dish, creating a storm of flavor. The scent of white truffles was so strong that it clung to my clothes. The service was good, but it seemed like they were short-staffed. Maybe they were busy with private rooms? Other than that, I was generally satisfied. The prices were as expected!

First time dining at Margot Ebacherale ♡ I ordered whole truffles to start with, and this time I ordered both white and black truffles. Truffles are usually kept on the table at all times. They will shave the truffles you ordered onto the dishes from the course you reserved in advance, and you can enjoy the meal. We dined at 6:00 pm on a weekday, and all the seats, including private rooms, were full. The customers were mostly couples on dates and people having business dinners. The dishes were extremely luxurious, but I would love to go again if I have the chance. ★Ordered Items Black Truffle 18,000 yen White Truffle 52,500 yen *The price range of truffles varies depending on the size and quality.

I always wanted to visit this restaurant. Every dish in the private room was delicious, but the meat was the favorite among everyone. Surprisingly, there was no dish with truffle. The white sweetfish and the egg dishes were also delicious. Although there were many courses, the portion size of each dish was just right, so I didn't feel too full and was able to finish everything! It took about 3 hours for the course to be served. It paired well with wine and was wonderful. It's a bit expensive, so I can't go often (laughs).

Located in Nishi-Azabu, "Margot et Bascharel" is a great restaurant for truffle lovers. The atmosphere inside is sophisticated and adult-like. One of the highlights is being able to choose your favorite truffle from a box where each one has a different aroma and firmness. Every dish pairs perfectly with truffles and tastes delicious. The combination of alcohol and truffles also worked well together!

Margot et Batcher @ Hiroo It all starts with being able to choose your favorite truffle, giving a special feeling♥︎ The shapes and sizes of truffles vary, and the scents are also completely different depending on the type. I preferred the smaller truffles. The menu for men has prices listed, while the menu for women does not, which was a thoughtful touch! Today's course included: - Matsutake mushroom and abalone chawanmushi - Foie gras and Shine Muscat tart with sea bream - Mushroom and truffle tart - Caviar cream puff - Ashiyara beef consomme soup - Scallops meuniere - Sunny-side-up egg toast - Bonito sashimi - Pasta Cacio e Pepe - Main meat dish (forgot the name) - Truffle rice with egg - Dessert It was pure bliss with truffles. It seems like my companion mentioned it was my birthday, so they even made a birthday plate for me, which was a lovely gesture. The non-alcoholic wine (grape juice) was also delicious. I will definitely come back again♥︎ Thank you for the wonderful meal.

I visited the restaurant "Margotto e Baciare" with a rating of 3.76 on Tabelog Top 5000 in 2022. The location is in Nishi-Azabu, in a back alley near Nishi-Azabu intersection. The exterior is on the first floor of a beautiful mixed-use building, with a very nice interior design featuring red and black colors that enhance the luxurious feel. They offer course meals that use truffles sourced from around the world. Currently, you can enjoy black truffles from Australia. The course meal comes with a selection of truffles that you can choose yourself. The menu includes amuse-bouche, specialty consomme soup with Nara's Hazuwara beef and truffles, sautéed scallops, toast with Maruhako egg yolk, cheese, and truffles, roasted lamb with young corn and truffles, Niigata rice with seaweed butter, mango tart with vanilla ice cream, and espresso coffee. Each dish is delicious on its own, but the generous amount of freshly shaved truffles adds a strong aroma that increases appetite and fills you with a sense of luxury. It's truly a truffle lover's paradise. Isn't it a great restaurant?

I visited Margot et le Bancha in Hiroo! I ordered the 11-course dinner for ¥18,150 and added truffles for ¥36,000! I enjoyed the aroma of truffles throughout the meal while sipping on a bottle of Jackson 744. The food was of excellent quality, as expected from a restaurant in the top 5000 on Tabelog! I look forward to visiting during white truffle season next time! ☺️

I visited Sakunomi for a second round after drinking nearby. Luckily, there was space at the counter so I decided to stay and enjoy. I ordered my favorite wine and some snacks. I had potatoes, pasta, and eel while having a great time with my friend. I would like to come back to enjoy a leisurely course meal next time.