Title ends... After a long time, I was able to slip into the Burgundy Soul Special event that I rarely get to attend. First, starting off with Alfred Gratien's Champagne. Even the non-vintage is delicious, but the 2000 vintage has a depth that stands out. A fascinating comparison. Next, Vincent Dauvissat's Les Clos. Deliciousness that you wouldn't expect from Chablis (no offense). The acidity doesn't have the typical Chablis character, instead, you feel a volume of umami and a smooth mineral quality. It was so tasty that as I slowly drank, it started to become more Chablis-like and oxidized, reminding me that Chablis is Chablis after all... haha. Fevre's white wine is quite rare, but as expected from Batard. It's just delicious. With time on its side, it kept getting better. An hour later, it was even more wonderful, contrasting with the Chablis. Is this the difference between pure gold and gold plating? haha. For the red wine blind tasting... A beautiful ruby color with a transparent clarity, balanced acidity and fruitiness, and a complexity reminiscent of stems. The correct answer was the genius winemaker, Domaine de la Romanée-Conti, who was a disciple of Henri Jayer. He committed suicide in 2006, making the 2005 vintage one of the last and extremely rare. It was my first time trying it, and it was truly a magnificent taste. It's a shame that he wasn't satisfied with the perfection of his wines and ended his life. And finally, the eagerly awaited main dish... Just as the title says... Incredibly complex flavors with an incredibly vibrant aroma, making you feel the terroir, so you intuitively realize it's an outrageously high-quality wine. Some said it was Chambolle, but I disagreed. The correct answer was Meo-Camuzet's Richebourg, famous for being guided by Henri Jayer. I had tasted a tiny amount of DRC's Richebourg before, but this was my first time having a proper amount. I could clearly understand the characteristic aroma. This is an amazing wine! Truly a drop of the gods! And to finish, a sophisticated pairing with a bottle of Jacques Selosse. Yes, I mostly talked about wine, but that's okay. Because most of the event fee goes towards the wine. While it's fine to focus on SDGs for the cuisine, I believe that French cuisine without butter is not really French. Personally, I think it's more French than France... I used to like the old slogan from Rojiie, so I hope they don't forget their roots and continue to do their best. It felt odd to have olive oil with bread at a French restaurant that's not Italian, but when I asked, they brought out butter, so I was relieved. If they stop using butter in their dishes, I might not go to Rojiie anymore, haha.

I rarely go to this class of restaurant, so it was a great experience. The quality of customer service and the knowledge of wine pairing were excellent. They really put the customer first, and I had a pleasant time! I chose a different course from my companion, but they allowed us to share.

During my previous visit, my heart and stomach were captivated, and this time I came to celebrate my birthday. The conclusion is that not only the taste, but the service was even more impressive than last time! (Details of the taste are in the comments section of the photos) I would like to introduce three episodes that left a lasting impression. ① Regarding the dessert that was accommodated on the day. I wanted to try the rose soufflé, but only the herb soufflé was listed on the a la carte menu online. I had given up, but on the morning of the day, they called me saying, "If you want pistachio or vanilla, we can prepare it!" As a result, I was able to enjoy a very delicious soufflé along with a secret story (?). ② They were considerate of my preferences, and even though I was so absorbed in eating, I accidentally dirtied the tablecloth. However, when resetting before dessert, they covered it with a small napkin so that it wouldn't be noticeable in the photos. I have been to Michelin-starred restaurants and hotel restaurants many times, but this level of attention to detail was a first for me. I was surprised!! ③ Despite a 3-month break, they remembered me from the last visit at the end of May. They remembered that we love chatting and are foodies. Even in their busy schedule, the staff and the manager, Mr. Uchibori, took the time to chat with us, which made me very happy! Please let us visit again on our special days!

I visited the well-known Japanese grand maison, Rojié, located in Ginza. This day, I had the most reasonable lunch course. The restaurant is getting more foreign visitors, and it was fully booked on this day, making reservations difficult. Here's what I had: - 3 kinds of amuse-bouche - Chilled corn cream soup - Homemade bread and others - Appetizer "Sea Garden" with marinated shellfish, scented with sea jellies, scallops with vinaigrette, and lemon caviar - Main course of pigeon breast and leg confit, pigeon sandwich with lemon confit, eggplant with thyme-infused juice - Pre-dessert of mango and citrus sherbet - Main dessert of almond cream glacé and lavender sorbet - Petit fours from the trolley - Iced coffee as a post-meal drink Truly a classic grand maison. The food was delicious and beautifully presented. The service was impeccable, and meeting the chef was an honor. It's a perfect restaurant for a special occasion! I will definitely visit again. Thank you for the wonderful meal!

The reservation was not easy to make at first, but I managed to secure a booking during the Bon Festival period. Each dish was delicious and beautifully presented. There was a wide selection of wines to choose from, which complemented the food well. The service was top-notch. I realized that restaurants like Rojié are not just about individual elements but about overall excellence. While I don't get to dine at such restaurants often, it was a valuable experience in understanding the standards that a restaurant should meet.

Established in 1973, the prestigious restaurant run by Shiseido, Gran Maison, celebrated its 50th anniversary by welcoming us on our 10th wedding anniversary. ◾️MENU LES BELLES GOURMANDES Amuse-Bouche - Corn soup with corn ice cream, popcorn, and sea urchin mousse - Langoustine wrapped in two colors of zucchini - Vegetable mijothe with crustacean jelly - Passion fruit and bergamot vinaigrette - Grilled sea bream with nage - Artichoke, marigold, and salad - Kumamoto red beef sirloin - Farcie of red pepper and pom soufflé with truffles - Béarnaise sauce with red wine reduction - Pre-dessert - Fresh miniardises - Fruit jelly and wagon café ◾️Glass Wine - Marguet / Shaman Champagne Grand Cru 2018 - De Venoge / Cordon Bleu Brut Champagne - Château Pichon Longueville Comtesse de Lalande / Pauillac 2011 (Grand Cru Classé)

Reservations start on the first day of the month and can be made for the next three months. However, they do not count the current month. I called continuously starting at 10:00 am and finally got through at 11:30 am. Luckily, I was able to secure a seat for a Saturday four months later. Saturday seats seem to be highly sought after. The price of the 33,000 yen course will be increased to 39,000 yen from July 2023 due to rising ingredient costs, transportation costs, and the weakening yen. The course content changes depending on the ingredients sourced, ranging from one to two and a half months. Wine pairings are tailored by the sommelier based on the course of the month, with prices varying accordingly. This time, it was 30,000 yen. The course included various dishes such as appetizers, amuse-bouche, soup, main courses, cheese, dessert, and more. The service was friendly, and the staff provided detailed explanations of the ingredients in each dish. The presentation was artistic, with meticulous attention to detail. The corn and sea urchin cold soup was a standout, as well as the lobster dish and scallop ravioli. The fish course had a strong bouillabaisse aroma, while the meat course featured perfectly roasted venison. The cheese selection was impressive, with over 15 varieties to choose from. The dessert and pastry offerings were abundant, with multiple options to choose from. Overall, the experience lasted about three hours and the bill for one person was as follows: Tasting menu - 39,000 yen, Wine pairing - 30,000 yen, Half bottle of champagne - 2,500 yen, Mineral water.

On this scorching day, a carefree client showed up in a polo shirt, having forgotten their jacket... sweating profusely (ﾟoﾟ;;ﾏｼﾞ！). But they shrugged it off, saying the collar was enough, and... Σ(-᷅_-᷄๑)ｲﾔｲﾔｲﾔ. The doorman opened the imposing door, revealing a splendid space in white and gold tones beyond. As we waited at the entrance, a female manager discreetly offered the client a perfectly fitting black jacket, without a hint of noticing the oversight. She effortlessly dressed the client, exuding professionalism. This was the essence of top-notch service, leaving us truly impressed. The restaurant's logo-engraved cutlery, created in collaboration with HAVILAND, was distinctive, especially the knife for meat dishes. The meal featured tender Aka beef sirloin from Kumamoto prefecture, starting with an amuse-bouche, seafood appetizers, chilled corn soup, and crispy-skinned sea bream for the fish course. Each dish was like a piece of art, with delicate touches enhanced by the white-themed setting. Citrus palate cleansers, berry-filled desserts, and a dessert trolley with 30 homemade treats... simply divine. Thank you for the wonderful experience in this amazing space.

It goes without saying that this is a renowned restaurant. The service and food are impeccable. However, it would be helpful to have some basic knowledge of art and current decorative trends as there are various art pieces throughout the floor. The silver cutlery shines brightly, making you sit up straight. Descending the stairs, you will find Salvador Dali's famous melting clock sculpture and paintings, creating a relaxing atmosphere. Many Japanese people are not fond of blood sauce or boeuf bourguignon, so it's best to inform them before going.

I visited for the third time in about 8 years. The sophisticated and beautiful space is filled with many attentive service staff who provide pleasant service. The food prices have gone up since July, and the most affordable course I ordered this time was 17,000 yen. I wish I had made the reservation earlier, but it's understandable since the prices were too low before. This time, I tried pigeon for the first time at the restaurant. The dish, prepared from a fresh pigeon that arrived at the restaurant and used in its entirety, was a powerful and wonderful dish. I look forward to visiting again.

I was taken to "Rojié" in Ginza for my birthday celebration ✨. It's a restaurant that received three Michelin stars in 2023. Operated by Shiseido Parlour, it is a French restaurant. Executive Chef Olivier Chaignon came to greet each table personally. The next day, the Shiseido Ladies Open golf tournament was starting, so it felt like a special coincidence. The atmosphere and food at the restaurant were both wonderful ☺️. The presentation of the dishes was cute and beautiful. #Rojié #GinzaLunch #GinzaGourmet #TabelogSilver #Top100FrenchRestaurants #FoodiesUnite

About two months ago, I started calling to try and make a reservation on the cancellation list. I was able to secure a reservation for my birthday. The staff's service was excellent, and I was very satisfied. They quickly exchanged dishes I didn't like, which I appreciated. I would definitely like to visit again.

Grand Maison, a three-star restaurant. It is a long-established restaurant owned by Shiseido. The doorman welcomes you and first guides you to the waiting area on the first floor. Both the courses and wines were really delicious. Even for lunch, the course was quite filling. The bread basket and the Friandises wagon are all-you-can-choose, so you might end up eating too much. They also bring a cheese wagon, but this is at an additional cost. The wines at Grand Maison can be a bit pricey, but they offer half-size (60ml) and full-size (120ml) options, with prices clearly stated, which is appreciated. The lunch pairing cost 14,000 yen. For a 60ml glass, you can find options starting from the 1,000 yen range, and if you go up to the 10,000 yen range, you can enjoy wines like Chateau Mouton Rothschild or Chateau Mouton Rothschild. The restroom had products from Shiseido's Cle de Peau and hand cream. We took the elevator on our way back. There were various art pieces, including a Dali clock, displayed around the restaurant. The meal started with an amuse-bouche, followed by a selection of bread. The vegetable dish was a mix of eggplant puree, asparagus, and radish. The main courses included plenty of hairy crab, mebaru fish, and shellfish. The duck dish was served with cherry and rhubarb, and a cardamom sauce. The dessert included a mint sorbet, strawberries, champagne, and pineapple. The final dessert was a raspberry and rose dessert with a vanilla and rose sorbet. The meal ended with a selection from the dessert wagon, where we chose items like pistachio ice cream, black beer chocolate, and apricot chocolate. We also had coffee, and the total cost was around 25,000 yen. Very satisfying!

We came as a family for our wedding anniversary lunch. The course menu was visually beautiful and very delicious. The service was top-notch and excellent. The whole family was very satisfied. We would love to visit again.

We came here for our wedding anniversary. It's a Michelin three-star French restaurant called "Roogier". We made a reservation about 2 months in advance and it was relatively easy to get. The staff opened the door for us and led us to the waiting area overlooking the main dining area in the basement. The main dining area looked spectacular from the open space. The tables were well spaced out, allowing us to relax without worrying about the neighboring customers. The interior design was also very impressive, with paintings, ornaments, and designs by top artists. We opted for the 14,000 yen course menu and toasted with champagne! The amuse-bouche was a beautiful and elaborate display of three types of canapés made with chickpeas, American cherries, and squid ink. Each had its own unique flavor profile and was a delightful start to the meal. The cold soup resembled gazpacho, made with a base of paprika and served with marinated octopus, watermelon, and paprika jelly. The marinated sea bream and fried langoustine with cucumber condiment was visually stunning and delicious. The lamb dish from the Pyrenees region of France was rich and flavorful, with different cuts of meat served with couscous and dry fruits. A plum ice cream and plum wine sorbet cleansed the palate, followed by a selection of baked goods and a dessert featuring an abundance of American cherries. The pastry cart at the end was not only delicious but also creatively designed. We were bid farewell by Chef Olivier Chaignon and left feeling satisfied. The attentive staff made our anniversary truly special.

I was told the earliest reservation available was two months ahead, but I managed to get in on my desired date by waiting for a cancellation. I'm happy. I had thought the price range for the courses would be around that, but the menu didn't have prices listed, and I didn't quite understand the detailed explanations of the three courses. The course I had was really wonderful, so I definitely want to try the other courses as well. Thank you so much.

I was able to pick up a cancellation waitlist and finally visited the restaurant!! The dishes had surprising combinations but the flavors were spot on. (For detailed taste impressions, please see the comments section.) Not related to the food, but two heartwarming moments: - After the meal, we were served original blend tea, with each of the two types of tea discreetly poured into separate cups for us! Two mature women giggled like schoolgirls (lol). - When the dessert cart was brought over, a lady at the next table was too full. A staff member coolly said to her, "Caramel in your pocket," and the lady's smile at that moment was unforgettable... I'm a fan now!!!

I reserved a table 2-3 months in advance for our wedding anniversary at a level of restaurant I had never been to before, and I was excited to go. The food was beautifully presented and tasted great, it was a wonderful experience. Especially recommended for those with a sweet tooth as they had a wide variety of bread and desserts! The timing of the service was perfect!

I visited Ginza Rojié for the first time, a grand maison representing French cuisine in Ginza, located in the Shiseido Building B1 in Ginza, introduced by an acquaintance. The restaurant is adorned with seasonal plants in the center, creating a luxurious atmosphere. The calm interior and impeccable service from the well-dressed staff were impressive. As it was my first visit, I ordered the 33,000 yen course along with wine pairing and non-pairing. The dishes were beautifully presented with a slightly rich flavor that did not feel heavy, different from Japanese cuisine. I preferred the classic French style over the trendy innovative dishes. Executive Chef Olivier Chaignon, who has been in Japan for 16 years, seems to have a deep understanding of Japanese taste preferences. The wine pairings suggested by the sommelier were excellent, offering three types of red wine for comparison with the Aichi-produced Echigo duck. A memorable dish was the ravioli made with Hokkaido hairy crab, which was delicious with a bouillon made from snow crab. The red snapper from Uwajima, wrapped in herb crust, was also delicious. The artistic presentation of the eggplant bonsai and red snapper scales in the Crustian was truly impressive. The crepe flambéed with brandy after the main course was delicious. The cheese and petit fours were brought on a trolley, allowing for a choice according to preference. I would like to visit again if given the chance. Thank you for the wonderful meal. Today's menu is as follows: ○ Amuse-Bouche ○ Caviar Osetra, Green Asparagus, Sanriku Scallop, Caviar Conti Citron-scented Mousse Line, served with potato biscuit ○ Hokkaido Hairy Crab Ravioli, Black and Green Zebra, Vegetable Fondant, Flower Spike Perilla Snow Crab Bouillon ○ Red Snapper from Uwajima wrapped in herbs, Eggplant bonsai-style and crustacean Crustian, caramelized fish juice and lemon confit ○ Aichi-produced Echigo duck, confit of thigh meat, cherry and rhubarb sauce with Swiss chard Cardamom ○ French Fromage ○ Your choice of dessert from the a la carte menu ○ Friandises Wagon ○ Cafe

LES BELLES GOURMANDES in Ginza, ranked 6th on Tabelog for high-end restaurants. I was able to make a reservation for a special lunch. Operated by Shiseido, the entrance to the restaurant is on the first floor of the Shiseido head office building. Despite the rainy weather, the doorman opened the door for me and I entered. The interior, with a gold theme, was truly gorgeous. In the center, there was a huge chandelier, and I descended the spiral staircase to the restaurant floor. I was seated at a table, with one side being a sofa and the other side being regular seating. They allowed me to sit on the sofa side by pulling the table closer. I started with half a glass of champagne. The refreshing carbonation of the champagne instantly swept away the dreary atmosphere outside. While champagne differences may be subtle, this one was delicious. I then chose the middle option from the menu, which included three main dishes. The amuse-bouche was presented on a plate shaped like a leaf, with radish, caviar tart, and seared asparagus. The cookies used in the dish added a subtle sweetness, complementing the flavors of the ingredients well and pairing nicely with the champagne. I then ordered wine, opting for the wine pairing. Starting with a chilled red wine, it had a lovely aroma and a taste reminiscent of black cherries. As it warmed up, the fragrance became even more pronounced. The soup course followed, with a tomato and basil espuma soup topped with tomato and paprika sorbet. Mixing the flavors together created a fresh and flavorful chilled soup, perfect for summer. The first main course featured a soft-boiled egg with shiso and red wine sauce, accompanied by white asparagus. The combination of flavors was well-balanced, with the shiso sauce adding a subtle touch without overpowering the dish. The red wine sauce paired perfectly with the confit mushrooms and prosciutto on the side. The second main course was a seafood dish with a green pea and clam broth, topped with cucumber, scallions, and red radish. The soup was incredibly delicious, with a rich clam flavor and a variety of textures from the vegetables and clams. The fish, identified as cuke on the menu, had a tender and flavorful flesh that soaked up the broth beautifully. The final main course, a meat dish, was served with two red wines, both of which were delightful.

MENU "LES BELLES GOURMANDES" - Assorted Finger Foods - Tomato and Basil Soup - Saga Prefecture Semi-Soft Boiled Egg wrapped in Spinach and Shiso Brulee, Coaral White Asparagus, Caramelized Onion Fondue, Jambon Kintoa, Sauce Violette - Slow-cooked Tranche of Cuckoo Wrasse, Warm Assortment of Shellfish, Saffron Scented from Saga Prefecture, Petit Pois Broth - Roasted Yamagata Prefecture Kurobuta Pork, Boudin Noir, Salad Greens Bonbon, Bulgur and Chorizo, Sage-infused Jus - Mirabelle Plum Sorbet - Assorted Mini Cakes - Tropical Fruit Medley - Friandises Cart Price: ¥22,700 per person Celebrated a birthday at the long-awaited Restaurant L'Oiseau. Opted for the middle course of the three available, priced at ¥18,000. Wine by the glass starts at around ¥2,500. The finger foods were delicate and elevated, setting a high tone for the meal. The chilled soups with basil foam and tomato sorbet were perfect for summer. The White Asparagus dish was a delightful surprise with complex flavors. The fish course with Petit Pois broth was a standout, featuring Cuckoo Wrasse and shellfish. The main course of roasted Kurobuta pork was cooked to perfection and paired well with the sides. The desserts were a highlight, especially the Petit Gateaux. The final dessert with mango, dragon fruit, and coconut was a refreshing end to the meal. The service and ambiance were exceptional, with many female staff members. A perfect restaurant for a special occasion.