Originally, I liked wine and had some interest in French cuisine. However, I didn't particularly love it, and I had always avoided anything labeled as "luxury". The turning point came with the pandemic. I started cooking seriously at home due to the pandemic and came across Chef Tani's recipe book. As I struggled through cooking using his recipes and pairing them with wine, I began to think, "If I'm going to drink French wine, I should have French cuisine." Eventually, I wanted to taste the "real deal" and started visiting various French restaurants, including Chez Ino. It was all thanks to Chef Tani's recipe book. For me, Chef Tani was a turning point in changing my views on food, and he was a great benefactor in getting me through the pandemic. I wanted to taste Chef Tani's cooking at least once, and I wanted to visit Le Mange-Tout, and through a connection, I was able to do so. I can't give this restaurant anything less than a "5.0" rating. I have a strong bias, so please don't trust me too much. What I'm about to write is not a review, but just a record of my emotions (although there is a tendency for French restaurant reviews to lean this way to some extent). The dishes that made me feel "Can food be this moving?" and the wonderful wine pairings and pleasant service I experienced at Le Mange-Tout were beyond anything I had experienced in my limited food journey. Despite reaching a mature age and career, I still feel Chef Tani's cooking is constantly evolving. There seems to be a "next step" in his creations. Therefore, his dishes not only evoke emotions but also have a sense of awe. I am eternally grateful to the person who introduced me to this restaurant. Chef Tani's cooking is outstanding, but this restaurant also excels in the soft customer service and wine recommendations from Maître Kusumoto, creating a balanced harmony between the kitchen and service. Lastly, Chef Tani's amusing stories during the farewell greeting were inspired by his training in Alsace. Due to copyright issues as Chef Tani has published recipe books, photography of the dishes is not allowed. The bill, including water and wine pairing, exceeded slightly over 50,000 yen, likely influenced by the recent rise in wine and ingredient prices. However, the over three-hour experience at this restaurant was so fulfilling that I was willing to accept even that. Below are notes resembling a memo of the dishes and wines I received on the day of my visit: ① Tomato Consommé... N.V. Daniel Dumont, Champagne, Grande Reserve Brut The dish is called consommé, but it comes out as a loose tomato jelly. It extracts the delicious essence of tomatoes over time. ② Escargot... Comte Lafond, Sancerre, Grand Cuvee Blanc, 2020 Burgundy snails hide among laurel, chili, and other ingredients. A dish with the joy of finding snails hidden in the leaves. The snails, with a grassy aroma, pair well with the Sauvignon Blanc 100% Sancerre, known for its grassy scent. ③ Turnip Blancmange (with summer truffles and truffle sauce)... Cuilleron-Villard-Gaillard, Condrieu, 2020 Eating the fiber-free, smooth turnip gives a unique sensation. The addition of truffles and truffle sauce complements the dish naturally. Paired with the treasure of Southern France, Condrieu, it was initially surprising to pair the delicate dish with a robust wine, but the truffle sauce seemed to work its magic in between. ④ Tuna Zuke, ...

"Le Mange-Tout" is a French restaurant in Tokyo that has been awarded the 2023 BRONZE by Tabelog, the Top 100 Restaurants, and has received two Michelin stars for 12 consecutive years. Located in a quiet residential area in Kagurazaka, the restaurant looks like a house from the outside. The interior has a cozy atmosphere with JAZZ music playing. Photography is not allowed. Today, we had the chef's special course, which included: - Cold tomato soup with olive oil - Burgundy snails - Turnip blancmange with summer truffles and truffle sauce - Marinated tuna - Bread - Cold foie gras soup - Beef cheek stewed in red wine - Bream - Lamb - Melon and milk ice cream cake - Espresso Each dish focuses on bringing out the natural flavors of the ingredients with minimal seasoning. The hospitality and the flexibility in serving speed based on the customer's preference were impressive. It's a classic French restaurant that offers simple and straightforward French cuisine. It was delicious. Thank you for the meal. #LeMangeTout #KagurazakaGourmet #KagurazakaDinner #FrenchCuisine #DeliciousFrench #TokyoFrench #FoodiesUnite #GourmetLovers #FoodPorn #Foodstagram #FoodBlogger #Foodie #GourmetTravel #GoodFoodEqualsHappiness #FoodieFriendsWanted #FoodiesClub #FoodiesConnect #FoodBlogger #FoodWriter #BClassGourmetInfo #TokyoFoodCulture #FoodReview #FoodieLife #FoodLover #FoodieAdventures #FoodieCommunity #FoodieGoals #FoodieJourney

I would like to visit a French restaurant that only accepts one or two groups a day on special occasions. When I arrived at the restaurant, the staff were already outside, which left a good impression. The chef's welcoming smile and the madame's friendly greeting were very pleasant. I was a bit hesitant about French cuisine, expecting it to be heavy with butter, but I was pleasantly surprised. The dishes were not heavy at all, with dishes like marinated tuna, foie gras sauté, and a light soup. Every dish was delicious, whether it was meat or fish. The dessert was a cold melon soup with melon balls, milk ice cream, and a special orange cake made by a pastry chef from Mejiro. It was a delightful experience, and I look forward to visiting this restaurant again on another special occasion. Additionally, I enjoyed some cookies from Paris Sevigne Kinoshita, a bakery in Jiyugaoka. Such a luxurious treat!

It was the best restaurant. The food was outstanding, and Chef Tani's personality and Madame's excellent service made everything perfect. Each dish was explained clearly and in great detail, and Chef Tani and Madame came to our table each time, engaging us in enjoyable conversations. Despite being nearby, it took a while to find the right timing to visit, but I have become a fan of Chef Tani and Madame. I will definitely visit again.

I visited for a birthday dinner. Chef Taninoboru himself brought the dishes and explained the food with a lovely smile, completely winning my heart. The specialty Ezo venison consommé is made by simmering 15kg of venison leg meat in 12L of red wine without using any water. The glossy consommé shines with the wild taste and umami of the meat. It was incredibly delicious, with a powerful flavor that made me feel like I was receiving life force! I really want to drink it again this winter. Everything was delicious, and the chef's smile and voice were cool (laughs). I will definitely come back.

I wanted to try Chef Tani's deer consommé at my favorite restaurant, L'Amantier. It's that time of year again, and I was filled with energy by the rich and flavorful Ezo deer consommé that permeated my body. The depth. The stripped-down simplicity. This is what makes it truly unique. And when the terrine came out in the second half, I couldn't help but do a little victory dance in my mind. The night before, I happened to see on Instagram that Chef Tani was making this dish... and I couldn't sleep because I got so hungry. The rabbit dish by Chef Tani was also incredible. The berry notes with a hint of oak paired perfectly with the pepper in the Burgundy Pinot. And of course, the duck was outstanding. The dessert was, of course, strawberry milk. Sweet and refreshing, with a taste that reminds me of youth. I couldn't help but be charmed by it. The mini desserts included a canelé with a passion fruit and citrus sauce, and an almond financier. The chocolate cake with raspberry accents was delicious, almost like a pastry. The bread was from Signifiant Signifié. It was great to chat with Chef Tani after the meal, and I was happy to hear that he is planning a new style for the coming years. I hope he takes some time to relax, but I also look forward to seeing what new challenges he will take on. In every sense, Chef Tani's dishes give me the energy I need and I truly love them.

This is a single-house restaurant located in a quiet residential area. We made a reservation about a month ago and visited with four people. We toasted with a bottle of champagne and started the course. The food was delicious and the service was hospitable, making it a very enjoyable dining experience. The sautéed natural dancing mushrooms of the season, the Kanpachi from Wakayama prefecture with herbs, and the deer consommé without water are especially exquisite. The desserts here are also outstanding! We ended up having a lot of them (^^) Chef Taniguchi, who is handsome, friendly, and kind, also made our hearts feel at ease during the farewell. Thank you very much. It seems that the ingredients and menu change quite a bit depending on the season, so we will visit again.

It is a small and cozy restaurant with a limited number of seats. The chef is very cool. I don't usually eat escargot, but the seasoning was delicious and I really liked it. The borscht was said to be made with feelings for Ukraine, not Russian cuisine as I had thought. It was a soup with a beautiful color. The main course, deer meat, was thick but very tender and moist. - Order Details - Course: ¥18,150 Herb salad, French Charolais escargot with olive oil, duck sausage, summer truffle, foie gras confit, Senjor stick, cauliflower, truffle oil, Ukrainian borscht, dill trip, sherry vinegar, lentils, morel mushrooms, golden eye snapper, burdock glaze, fish consomme sauce, summer deer loin, Ezo deer consomme sauce, celeriac puree, plum red wine stew, turnip gratin, Mexican mango Kent, sherbet, pearl cracker, banana cake, Florentine, chocolate mousse, American cherry. The total cost was 25,000 yen.

In Kagurazaka, Tokyo, there is a French restaurant called Tokyo Hyakumei Sushi, run by Chef Tani. It is like an inn nestled in a residential area in the city, exuding a gentle atmosphere from the front. When you open the door, you will be greeted by the kitchen on the first floor, where Chef Tani will welcome you. Upstairs is the dining area, with four table sections. On this day, there were four groups of customers. The hostess and sommelier will take care of you. Every dish is innovative and delicate in flavor. From the first bite, you can't help but exclaim how delicious it is. It was a delightful experience. After dining, when you go back downstairs, Chef Tani will come and chat with you. It was a wonderful time after watching the Tokyo Ballet. I had a great dinner. Thank you for the feast.

This is a review of a revisit to the restaurant. I visited this restaurant after a long time. Le Mange Tout is a French restaurant that has won a Michelin star for 14 consecutive years. However, the atmosphere of the restaurant is not too formal, and it has a nice casual vibe. The closest stations are Korakuen, Ichigaya, and Kagurazaka. This time, I went for dinner with a friend after a long time, so I couldn't take notes on all the dishes, but each dish was meticulously prepared and delicately delicious. We had 8 dishes and 2 desserts, and I was worried if I could finish everything since I had eaten a little before coming here, but Chef Tani's dishes are never heavy, so my worries were unnecessary. The most impressive dish of the day was the slowly steamed abalone, which was incredibly tender and delicious. Also, I was happy to have the last of the season's white asparagus. It was nice to have 2 dessert options served as well. The service by the staff was lovely, and the recommendations from the sommelier were great, so we enjoyed champagne, white, and red wine throughout the meal. Finally, I had a leisurely chat with Chef Tani, and it was a delightful time. I hope Chef Tani stays healthy and continues to do well so that I can enjoy his dishes in the future, and I left the restaurant with these thoughts.

A solitary house stands quietly in a tranquil town. Upon opening the door, there was an elegant chef. The course meal included Onion Crème Brûlée, White Asparagus, Scallop Mousse, Borscht, Shell-shaped Pasta, and Veal Red Wine Stew. Each dish was of high quality, and I could feel the care put into every single one.

I'm not sure if it's okay to call it Classic French or if the restaurant likes being called that, but a French chef advised me to try it out, so I went with a dining companion. The pace at which the dishes kept coming out was great, with the chef and sous chef working together smoothly. The wine pairing was delicious and the hostess was attentive in a natural way. We were even seen off by the chef in red shoes until we turned the corner. Grateful for another wonderful dining experience! Thank you!!

Visited after 8 years. Dress code required, jacket required. Due to COVID, regular air ventilation, so wore slightly warmer clothes. Overall, flavors were not too salty, with seasoning that enhances the natural ingredients. In that sense, it had an Italian feel. What stood out this time was the consomme soup made with 12 liters of red wine and 10 kilograms of venison. Holding the bowl and bringing it close, the strong animal scent enveloped me. The soup itself was not very salty, but when eaten with the venison prosciutto provided, the umami flavor doubled. Mr. Taniguchi is now 70 years old. He even escorted me outside and said, "Come back soon." The cozy atmosphere, friendly staff, and well-prepared dishes make me want to revisit if my budget allows.

-Truffle soup, Comte cheese Gougere, Scallop with Ossetra caviar, Tapenade, Yogurt-based sauce -Lily root soup with black truffle -Beef carpaccio with black truffle, micro herbs -Azuki bean paste, carrot puree, fish soup, garlic and egg yolk sauce -Ezo venison with venison consomme and red wine sauce -Turnip gratin -Strawberry milk -Caramel and chocolate mousse From 2007 to 2021, the restaurant has achieved the prestigious Michelin two-star rating for 14 consecutive years. In 2022, it was awarded one Michelin star, but this does not diminish its remarkable accomplishment. The outstanding customer service is immediately noticeable, with attention to detail ensuring a pleasant dining experience for guests. The modern French cuisine is delicious and does not leave one feeling heavy. This French restaurant is casual and welcoming. I look forward to returning for another visit. Thank you for the wonderful meal.