Thank you for viewing. I hope you can give me your likes, follows, and save the store. I visited the Michelin one-star restaurant "La Biographie" for lunch. It was my first visit since they moved. The nearest station is Nijo Station, about a 15-minute walk away. The interior of the restaurant is a simple L-shaped counter with 10 seats at an open kitchen. The chef here is Masahiro Takimoto. He started his career as a pastry chef in 1982, then trained at a hotel in Kyoto before going to Europe. He trained at the famous three-star restaurant "Arpege" in France, known for its vegetable dishes. The service from the chef, madame, and apprentices is very friendly and welcoming. I don't often go to French restaurants compared to Japanese cuisine or sushi places. However, the use of Kyoto ingredients and the substitution of white wine with sake in the dishes make it a perfect match for Japanese palates. I personally enjoyed the food very much as it didn't leave me feeling overwhelmed with rich flavors. One dish that stood out was the Crab with Royal Caviar, Lemon, and Extract. It was not only delicious but also beautifully presented with intricate details. Other dishes I tried that day included Pufferfish Extract, a variety of flavors for the Apéritif, a signature Egg dish, Rye Bread, Milk Bread, and Butter, Konbu-consommé, Steamed Flounder with Fushimi Sake Brewery Junmai Sake, Matcha with Sarrasin, and Marbled Kyoto Hime Beef with various side dishes. Overall, the food was delicious and not overwhelming, making it a great dining experience.

In April, I visited Laviographie for the first time. I decided to try out French cuisine for a change and made a reservation. I opted for the wine pairing. The amuse-bouche was interesting, with a combination of bitterness, sweetness, umami, acidity, and saltiness in each dish. The special egg dish was innovative and delicious. The foie gras terrine was rich and flavorful without being overwhelming. It was really delicious! The chef's skill was evident in the dishes. The French cuisine had a touch of Japanese influence, making it very enjoyable for me. The delicate and intricate flavors of the French dishes really impressed me. I loved it! It might become more popular if it wasn't a bit pricey. It's also good that reservations are easy to get. I left feeling satisfied and full. Thank you for the wonderful meal!

I visited "La Biographie" in Kyoto, a city with a thousand years of history, which has been awarded one Michelin star in the Kyoto-Osaka Michelin Guide 2023. The nearest stations are Enmachi Station and Nijo Station on the Sanin Main Line, as well as Marutamachi Station on the Kyoto Municipal Subway. The restaurant is located on Shimodachiuri Street and has a stylish exterior. Inside, there is an L-shaped counter seat surrounding the kitchen, creating a simple and stylish space. La Biographie is a French restaurant that operates on a reservation-only basis and relocated from a house in Karasuma Oike, opening in March 2021. Chef Masahiro Takimoto trained at Michelin-starred restaurants in Switzerland and France. The menu I enjoyed today included: - Aperitif: 5 flavors - bitter, sweet, umami, sour, salt, fusion - Morning-picked bamboo shoots with cherry shrimp and green algae - Egg dish with show flower, microcosm, asatsuki, spices, and sap - Thick white and green asparagus with royal caviar, firefly bird thief, and lemon - Consomme soup finished with kombu, bamboo shoots, clams, and tree buds - Duck foie gras with natural essence, hachibashi, date palm, daikon, and brioche - Red shrimp with premium essence, broccoli, and luyue - Uji matcha with sustainable soba flour, kujo negi, Kyoto ginseng rapeseed, and arare - 100-minute low-temperature grilled lamb loin with herbs, spring attire, and light jus - Domestic cheese - aged and fresh - Setoka with kumquat and yogurt - Strawberry, kiwi, pineapple - Chocolate noir with Kyoto kinako and rich milk - Dessert sucre - Fresh herb tea The low-temperature cooked lamb loin was tender, flavorful, and the umami spread in the mouth. The consomme soup finished with kombu had a taste that harmonized with Japanese elements and left a lingering flavor using seasonal ingredients. Additionally, the course meal, which can be enjoyed with all five senses, was unique to a French-trained chef. Thank you for the delicious meal.

There was a group cancellation, so I was able to make a direct reservation and have the place all to myself! It's the second year since they moved, and the open kitchen is sparkling new. So exciting! First, I cooled down with some herbal tea. Nice, it felt like I was at the starting line haha. And the mini finger amuse-bouche was so cute! Along with the champagne glass. Bitterness - meat pate, Sweetness - purple sweet potato tartlet, Umami - slow-cooked turtle, Sourness - radish straight from the field, Saltiness - caviar somen. Just these alone were amazing! I savored every bite. Figs with prosciutto, Chilled melon and cucumber soup with whelk, Cocoa bisque - each dish brought different flavors that attacked my taste buds one after another. So impressive! The tuna belly with royal caviar, daikon, and wasabi was a perfect harmony of flavors. Grilled and raw matsutake mushrooms with eel broth poured over - a dish that made me tilt my head a bit, but then the four-hour confit of sweetfish with liver samosa was delicious. The main dish was Kyoto Hime beef back loin with a low-temperature 100-minute grierd of vegetable soup - the gentle sweetness combined with the meat was irresistible. The French dessert was always too much, but I couldn't resist because it was so delicious. Oh, I'm so full. The wine I had with the omakase was truly amazing. Chef Takimoto's wide range of flavors, built on his solid experience, impressed me. Young up-and-coming chefs are great, but his stability is truly commendable! The lunch for 11,000 yen was fantastic. *From October, the price will increase to 15,000 yen. #Dandy #HandsomeChef #KyotoFrench #labiographie #NijoGourmet #GourmetMeeting #Gourmet #WantToConnectWithPeopleWhoLoveDeliciousFood #Gourmet #FrenchCuisine #AdachiRecommendation #AdachiTabelog 4.4

"LaBiographie" relocated from a detached house in Karasuma-Oike. Located about a 15-minute walk north of Nijo Station along Senbon-dori. Michelin 1-star. The interior has been significantly changed from the previous dining format to a chef's table format. There is a live atmosphere similar to Kanda's "naoto.K". Chef Masahiro Takimoto started his career as a patissier, gained experience at hotels in Kyoto, then went to Europe. He honed his skills at renowned hotels and restaurants in Switzerland and France, and received guidance from Alain Passard at the 3-star "Arpège" in Paris. The amuse-bouche expresses a combination of bitterness, sweetness, umami, sourness, and saltiness. The set combines the five tastes. Enjoying champagne leisurely while savoring the appetizers is a unique experience that only a chef returning from France can provide. Young ayu in spring roll style. The intense bitterness and aroma of shiso leaves complement each other well. Young ayu, continued. This dish consists of simply fried ayu with a soup made from "Inca's Awakening". The rich sweetness of potatoes is delightful. The specialty egg. Cream filled into the egg yolk just before setting, seasoned with maple syrup. Although it looks like a simple egg, it is incredibly delicious. The chef's serious cooking made it taste even better than what I had at "Arpège". Medium fatty tuna. Thinly sliced tuna arranged with various types of daikon radish, served with a wasabi-based sauce. It has a sashimi and appetizer-like nuance, with avant-garde Japanese cuisine flavors. Rye bread with butter. Since the course is quite substantial overall, I decided to go easy on the bread. White asparagus. The liquid part is spread on the plate with solid pieces of white asparagus. The rich flavor of white asparagus pairs well with the bitterness and umami of firefly squid. Ayu makes a comeback. Ayu confit for 4 hours with offal stuffed in samosa. An aggressive flavor that brings out bitterness, making it a mature taste. Tilefish is grilled with scales. The firm texture and flavorful fish meat. The clear soup has a stronger flavor than it looks, and the garlic flavor of rouille is sporty. The main dish is Kyoto Hime beef. Raised in the gentle climate of Tanba region, the meat has a fine taste. The sauce made from meat juices is light and gentle, making it a main dish with a kind and light flavor. The gratin side dish is delicious. Using the "Inca's Awakening" from earlier, it has a dense and rich taste. As a typical French restaurant, cheese is also included in the course. All are domestic, and I'm impressed by the high level of Japanese cheese. For dessert, there is a tart tatin. With a small amount of dough and mostly apples, it is a striking dish. The acidity of yogurt ice cream is refreshing. The baba has a strong vanilla flavor, served with plenty of white chocolate. It is a taste symbolizing nobility, showcasing the chef's love for French dessert culture. Finishing with seasonal fruits and plenty of confectioneries. I admire the professional dedication to offer this variety of dishes for the limited number of seats. The option of Japanese tea for post-meal tea is a unique touch of Kyoto. The course costs 22,000 yen, including wine and tax, totaling around 35,000 yen per person. Led by a chef who leads the French cuisine scene in Kyoto, this dining experience is packed with the spirit of French cuisine. Truly authentic French cuisine. The course price and wine pricing are reasonable, making it a top choice for French cuisine in Kyoto.

But I still want to look for good cost performance... (;ω;) It's not easy to visit casually with a lunch for two costing 30,000 yen...but it's been 5 years, so I don't care about the price! Still delicious! Incredibly delicate! Almost like a pervert? There is only a counter, and the distance to the chef is close, so after each dish, he asks, "How is it?" but all I can say is "delicious" (bitter smile). I can't do a food report like that... I don't like counters because I don't want to talk, but it seems that many repeaters here love the counter. Therefore, it seems that the tables have disappeared at the new location. Everything was so delicious that I couldn't evaluate it, but I didn't quite understand the apéritif on the menu. A one-bite appetizer that expresses bitterness, sweetness, umami, acidity, and saltiness? The dish that came out was eel, but it was delicious, right? It wasn't bitter, right?? Another dish that combined those flavors also didn't blend well on my tongue (bitter smile). Everything was delicious, but the amount was quite amazing. Even though it's just a little bit at a time, I was too full to enjoy it until the end (laughs). The building is on the first floor of an apartment building, and the restroom is clean, but it has a bit of an apartment feel, which is a little disappointing (laughs). Lunch starts at 12:00 noon, and cancellations are accepted up to 3 days before. 11,000 yen + service charge 10% + drink charge.

On a regular Wednesday at 6:00 PM, the restaurant was not crowded (due to COVID-19). I made a web reservation 5 days ago. We enjoyed the course dinner for ¥22,000 including tax. The drink pairing cost was unknown. It was very enjoyable! The chef's dedication is evident in the delicious and interesting dishes. Thank you very much. The total bill was around ¥42,000 including tax and service charge. The chef's service also showed depth. I definitely want to come back. Thank you for the wonderful meal!

The one-house restaurant in the vicinity of Karasuma Oike has relocated to a 1st floor apartment about a 10-minute walk from Nijo Station. The elegant interior remains the same, allowing guests to enjoy watching the chef prepare dishes at the counter. The course menu for this visit included: ☆ Aperitif with 5 flavors: bitter, sweet, savory, sour, salty ☆ Fugu (blowfish) with white roe ☆ Egg show flower small universe ☆ Tajima crab ☆ Double consomme ☆ Scallop with Madras spices ☆ Kyoto Hime beef with marbled wagyu back meat cooked at low temperature for 100 minutes ☆ Apple tart tatin ☆ Chestnut classic Mont Blanc ☆ Dessert sugar The dishes here stand out from the richly flavored dishes found elsewhere, with each dish prepared to bring out the natural flavors of the ingredients, using homemade purees and broths. The use of salt and cooking techniques are exquisite, enhancing the sweetness of the ingredients. The bread is delicious, but the butter's transparency is a unique experience only found here. The chef and staff are attentive to the customers at the counter, engaging in pleasant conversation and creating a delightful dining experience. If you're looking for French cuisine in Kyoto, this restaurant comes highly recommended.

The restaurant has moved from a single-house restaurant in Karasuma-Oike to a ground floor apartment in Senbon Shimotachi this spring. Although it is quite a distance from any station, it is a bit inconvenient compared to before. The atmosphere has changed drastically, with only a counter open kitchen style with two floor staff and three cooking staff. The service is impeccable with a generous staff arrangement. The counter top is made of wood, with wood used in key areas, contrasting the hard stainless steel of the kitchen. The open kitchen is beautifully clean and focused on presentation. The lunch costs 11,000 yen (including tax and service charge of 10%) with Japanese carbonated mineral drinks. The welcome drink is a rich clam consommé. The appetizer includes five flavors: bitterness with meat pate and charred scallion powder, sweetness with foie gras and bread, umami with clam and vegetable marinade, acidity with radish and dried black olive, and saltiness with somen and caviar. The presentation is stunning and immediately draws you into the chef's world view. The scallop and royal caviar with corn cold velouté has a wonderful clear sweetness. The egg show floor features egg yolk with salt, pepper, and asatsuki warmed with spiced maple syrup. The black beef tartare with egg yolk sauce and sea urchin on salad is rich and delicious. The bread is from a bakery in Uzumasa with a firm but not overly hard crust and a moist crumb. The double consommé of conger eel and matsutake has a unique deliciousness. The remaining ayu fish is confit for 4 hours with melon, liver samosa, and mineral foam extracted from salt. The Kyoto beef with marbled beef back meat cooked at low temperature for 100 minutes with flower cabbage puree is incredibly tender and flavorful. The desserts include pineapple with yogurt and vanilla, and pistachio nougat with dried fruits and praline. The fruit assortment includes figs, grapes, kiwi, and blueberries. The mini desserts are made up of freshly baked madeleines, raw chocolate, mini tarts, and choux. The herbal tea with anti-aging effects is captivating. The restaurant exudes a sense of luxury and satisfaction, reminiscent of a grand maison. Through conversations over the counter, the chef's dignified and quietly confident demeanor truly embodies a Michelin-starred chef. This is a high-end counter French restaurant with the class and satisfaction of a grand maison.

Licorice sablé, crab appetizer, foie gras, duck, and more are generously lined up. They are so delicious and disappear quickly, and everyone gets excited when they see the block of princess beef gizzard. For dessert, there are 6 types of canelés, which are also casually served. The gentle hospitality was also good.

I visited Kyoto in the cold weather and chose a French restaurant for dinner. The small dishes were lovely and the food was delicious with a cozy atmosphere. The items I had were as follows: 1. Earth Aroma, Revival 2. Morning-picked Radish, Country-style Charcoal Baked Bread, Shiitake, Various Semolina Fritters, Salmon Lettuce, Wagyu Tartare Cornet 3. Egg, Choufleur 4. Tajima Crab 5. Duck, Foie Gras Nature 6. Fatty Tuna Yellowtail, 63℃ Heating 7. Tateshina Beef, Marbled, Back Meat, Low Temperature 100 Minutes Grilled 8. Black Chocolate Creme 9. Banana Spice 2017 10. Coffee/Dessert Sugar

The taste is delicate and all dishes are excellent. The restaurant is clean and has a high-class feel. However, the staff completely ignored us. If this is improved, I think it would be a very good restaurant.