The restaurant reopened in October 2018 and I visited in November and the following February, and quite liked it. Although I had not planned to visit again, I made a reservation two days ago. Since some time has passed, it seems that the chef and sommelier have changed. This time, I ordered a non-alcoholic pairing, and a slim, stylish young sommelier explained the intricately constructed drinks. I was surprised by the combination of drinks he brought. I remember that last time I visited, a slim and lively guy explained the drinks, but this time the sommelier seemed to be like the chef sommelier, with an interesting and outstanding career compared to the previous renowned staff. I thought it might be the same person as the slim and lively guy from my old memories, but it seems he joined in 2020, so it must be someone else. I came expecting to eat the specialty pasta, but they were having a "Nagasaki Fair" from March 16th to April 29th, featuring ingredients from producers the chef was impressed with in Nagasaki. The pasta I wanted was not included in the course. They said I could add it if I had mentioned it in advance. I thought it might be a collaboration with the local government, but it seems that's not the case. When I asked if they had featured specific regions before, they mentioned Aomori, but nothing else. I wondered if they had featured Ehime, but maybe Mr. Noda, who is from Imabari City in Ehime Prefecture, doesn't like Ehime?

I visited my favorite restaurant, Faro, after a two-year hiatus. The elegant and exquisite dishes served in the high-ceilinged, luxurious space were truly a delight. From the signature potato pasta to the thick and chewy scallops, and the rich flavor of Tottori Wagyu beef, everything served was undeniably delicious. And the dessert, a flower-shaped dolce, is truly the perfect dish to make any woman feel happy.

Located on the 10th floor of the eye-catching red building in Ginza, the Shiseido building, this restaurant offers a luxurious space with a soft, deep blue color scheme. The vegan course I tried was priced at 15,000 yen and included various dishes such as zucchini tart, rice tacos with two types of onions, and potato spaghetti. Each dish was beautifully presented on unique tableware, enhancing the dining experience. Despite not using meat or fish, the dishes were flavorful and satisfying, with a focus on the natural taste of vegetables. The service was impeccable, making it a great choice for a date or special occasion.

Farouk reported that the dish was born safely. It was my first time visiting at night. The dessert with two types of flowers was indescribable in taste, similar to eating parsley for refreshment. (laughs)

♡ Lunch ♡ It's been a while since I visited for lunch, but it was still beautiful and delicious, truly touching. The service was fantastic as always, and every time I visit FARO, I feel wonderful and happy when I leave. It's truly my favorite restaurant from the bottom of my heart. (I forgot the visit date, so I'm writing this review based on my most recent visit)

I visited a restaurant that I had been curious about after seeing the special feature on "Vegan Gastronomy" in the July 2021 issue of a specialty cuisine magazine. I made a reservation online through Ichijiku three weeks in advance for a visit with two people on a Saturday at 12:30 pm. The lunch course consisted of 6 dishes for 8,800 yen per person, including tax. The menu included fermented soy milk cream with orange and tomato, white asparagus panna cotta, butterbur ravioli, baked pie with rich vegetable umami, vegan cheese, and tiramisu. The total cost including a complimentary drink and water charge was 10,560 yen. The restaurant uses only plant-based ingredients such as vegetables, grains, and fruits to create a full course meal without any animal-derived ingredients. Although it was recommended for both vegans and those new to vegan cuisine, I personally found it quite challenging. The dishes did not hide the fact that they were vegan but had an elegant vegan touch. The restaurant had a very cute and luxurious atmosphere, and I enjoyed being able to choose from three types of olive oil. The dishes were refined, but some of the waitstaff seemed inexperienced and unsure about the food, leading to some mistakes that needed to be corrected. Overall, it was a good experience to learn about Japan's top vegan culinary world. The restaurant has a rating of 3.76 on Tabelog as of April 2023 and was selected as one of the top 100 Italian restaurants in Tokyo in 2023.

Faroe, first experience. It's a Shiseido-affiliated restaurant. The pork and seafood soup was incredibly delicious! I want to drink a lot of this!! The best dish of the day: tart and mousse, also delicious. Wild boar ham - if you didn't know it was wild boar, you might not realize it. It's light and tasty. Abalone and enoki sauté - the bottom part of the enoki. It's incredibly delicious, but...! The abalone is also delicious. Second best of the day: Tsushima chicken ronbrikelli - thick handmade pasta. The seasoned broth flavor is very delicious. Third best of the day: Flounder vaporer. I didn't like this one much... I might not like quinoa. Akakushi beef roast - a bit too fatty maybe... The desserts were very tasty. However, the flower tart looked beautiful but tasted too much like grass and wasn't delicious.

FARO is a restaurant located on the 10th floor of the Shiseido Building in Ginza, Tokyo. It has been awarded one Michelin star for three consecutive years. The interior of FARO is designed with a color gradient that evokes nature - from earth to sea to sky. The menu lists the details of the dishes, including the tableware and cutlery used, all carefully selected from Japanese craftsmen such as Mashiko ware, Arita ware, Mino ware, and Takamura knives. We ordered the lunch course (10,000 yen) and added the "Japanese Satoyama Flower Tart" when making the reservation. The total amount was 33,330 yen. - Mozzarella Cheese and Anchovy Gnocchi Fritti: A surprising start with a hot dish served first. The aroma of the wheat in the dough is delightful, and the fried gnocchi releases a wonderful fragrance with each bite. The smoothness of the mozzarella cheese combined with the umami of the anchovy creates a rich flavor that pairs well with champagne. - Sauteed Bigfin Reef Squid with Blood Orange and Paprika: The squid is cooked rare, offering a delightful chewy texture. The fresh texture of the onions and paprika underneath complements the squid well. The bright red blood orange adds a refreshing acidity to the dish. - Octopus Tagliatelle: The aroma and umami of the octopus, the sweetness of the Brussels sprouts, and the freshness of the celery create a harmonious blend of flavors. The pasta has a chewy texture that pairs well with the light ragu. The separately cooked tentacles offer a different texture to enjoy. - Zuppa di Pesce: The red sea bream is firm and flavorful, with a crispy skin. The soup made from the bones of the sea bream pairs perfectly with the fish. The asparagus adds a nice texture and freshness to the dish. - Kagoshima Saddleback Pork Roast: The pork has a good balance of meat and fat, with a high-quality marbling. The meat is flavorful, and the simple sauce complements it well. The sharpness of the knife from Takamura Cutlery ensures that the juices are retained. - Forest Vanilla: A dish featuring vanilla in various forms such as ice cream, mousse, and jelly. The addition of strawberries adds a rich aroma that complements the vanilla. The inclusion of diced ginger in the mousse provides a nice texture and flavor. - Mimosa: A hazelnut mousse wrapped in a sponge with a hint of mimosa flower. The dessert is delicate and charming, resembling the mimosa flower. - Japanese Satoyama Flower Tart: This tart, created by the award-winning pastry chef Mineko Kato, is a masterpiece that changes in aroma as you eat it, offering a unique experience akin to enjoying herbal tea. The skill in serving this tart as finger food is impressive. The lingering aroma of the tart provides a lasting sense of happiness even after the meal. As a gift, we received mimosas and chocolates in celebration of International Women's Day.

Visited this restaurant for the first time after having been to the bar in the same building a few times. I upgraded to beef for the main dish for an additional charge. Started with a champagne toast and opted for wine pairing with each course. The sommelier was attentive, refilling my glass before each dish arrived. The olive oil for the bread came in three varieties, and I chose the one from Tuscany. The amuse-bouche of gnocco fritto was served hot and delicious. The sautéed Japanese flying squid for the appetizer was the most impressive dish, with a blood orange sauce that paired perfectly. The tagliatelle pasta with octopus ragout was refreshing with a hint of celery. The red snapper zuppa di pesce had crispy skin and was a favorite. The beef main dish was perfectly cooked and the mushrooms as a side were so tasty I wanted more. The dessert was a bit underwhelming, and the milk in the latte was too hot and lacked sweetness. Overall, a satisfying and enjoyable dining experience.

On this day, there was a collaboration project with the Hieizan Enryaku-ji Temple, featuring an Oriental vegan course that incorporated elements of the "Yakushi Gozen" shojin cuisine. The menu included: - Decopon Cardamom Non-Alcoholic Cocktail with Fermented Fig - Shojin Dashi with Vegetable Chips and Laurel Oil - Two Types of Tofu: Cold Tofu with Carrot, Tomato, Apple, and Almond, and Deep-fried Sesame Tofu with Lemongrass Oil and Spicy Mushroom Sauce - Indigenous Ibuki Soba Pasta with Spring Vegetables and Italian Parsley Sauce, served with Crispy Fried Maitake Mushroom - Vegan Pie with Red Konjac and Roasted Vegetable Filling, accompanied by Beet-based Red Sauce - Four Types of Vegan Cheese: Plain, Sage Oil, Saffron and Smoked Paprika, and White Blue Mold, served with Walnut and Raisin Rye Bread - Tiramisu with Almond Milk Chocolate, Chickpea Coffee Meringue, and Vegan Crumble - Cocoa Nib Monaka with Ginger Chocolate Cream, Raspberry, and Yuzu Peel, served with Fresh Herb Tea Each dish challenged the concept of vegan cuisine with innovative ideas and techniques. The attentive staff provided detailed explanations and shared insights into the carefully chosen ceramic dishes used to enhance the presentation of the food. It was a delicious and enlightening experience, filled with learning and enjoyment. Thank you for the wonderful meal!

The collaboration project between the sacred place of prayer and "FARO" - the 4th installment - is being held at the World Cultural Heritage Site, the "Hieizan Enryaku-ji Temple" (from January 5th to February 28th). We had the opportunity to experience the course "SHOJIN" created by Team FARO, inspired by the cuisine known as "Yakushi Gozen" served at this location. Team FARO, led by Chef Noda, visited the site multiple times to experience Japanese vegan cuisine, also known as Shojin Ryori, created at the Hieizan Enryaku-ji Temple. Their vegan creations have been further refined and elevated after these experiences. Each dish showcased a wonderful fusion of ingredients, with a high level of creativity and attention to detail that made it hard to believe they were vegan. The use of local ingredients from Shiga Prefecture was also a subtle theme throughout the meal. Starting with Shiga vegetables chips and Shojin broth, followed by a layered dish of yuba and Ibuki daikon, we thoroughly enjoyed the Shojin cuisine and Shiga-grown vegetables. The main course of red konjac and vegetable pie was visually appealing and tasted rich and flavorful, despite the absence of butter. The dessert, made by Pastry Chef Mineko Kato, featured the blessings of Yurikago water rice, using rice-based ingredients like mochi and sake to create a gentle and delightful flavor. The flower tart, a specialty of Chef Kato, was a perfect ending to the meal, accompanied by the aroma of the "Moonlit Night" tea from the Okinawa Tea Factory. This restaurant truly allows guests to indulge in the pleasures of vegan cuisine.

✨FARO✨ is an innovative Italian restaurant located on the 10th floor of the Shiseido Building. The interior is decorated in shades of blue, with vibrant dyed washi paper on the walls and ceiling, creating a stylish dining space with a modern Japanese art vibe. The flower tart that came out last was so beautiful that it almost seemed a shame to eat it! They also introduced us to a variety of wines. The explanations about the food were detailed, and the hospitality was top-notch. It's a fantastic restaurant.

I was able to visit FARO, one of Shiseido's restaurants, for the first time after its renewal. The name FARO means a blue lighthouse. I visited with a friend, feeling excited about what kind of dishes awaited us. In conclusion, the restaurant was amazing with no flaws. The hospitality was impeccable, the attention to detail in the dishes was incredible, the handmade plates added warmth, and the wine pairing made the experience even more delightful. I decided that I must come back to this place. The course we had included: Fermented cabbage mousse with herb tart, sujiao nori, Parmigiano and mascarpone, and pumpkin soup. The appetizers were mind-blowing. The fermented cabbage with orange accents was delicious, and the cheese was crispy and elegant, pairing perfectly with the wine. The pumpkin soup was creamy and elegant. The next dish was a mille-feuille of swimming scallops and water kimchi. It was Italian but with water kimchi? It was surprising and delicious. The scallops were fresh and creamy. The potato spaghetti, a signature dish of FARO, was unique and delicious. The spaghetti was made of finely cut sautéed potatoes, with a simple yet flavorful taste. The Ise lobster tagliolini was rich and creamy, without the typical seafood smell, making it a delightful dish. The saffron sauce with the black sea bream sauté was a perfect contrast, with the fish perfectly cooked. The roasted Chiba Wagyu beef was simple yet incredibly flavorful, with the beef bursting with umami. The dessert included a panna cotta made with pasture milk, a vanilla ice cream, and a flower tart from Japan's mountain village. Each dessert was elegant and delicious, leaving me wanting more. The wine pairing was exceptional, enhancing the flavors of each dish. I still shiver with excitement when I remember this experience. I want to visit this place multiple times in my lifetime.

My favorite Italian restaurant. Whenever I go, I am healed by the beautifully delicious dishes that satisfy both my stomach and heart. They serve crispy on the outside, soft on the inside bread with a choice of three different olive oils. Some of the dishes I enjoyed were: Autumn salmon and mozzarella calzone, Amberjack carpaccio, Pappardelle with Ezo venison ragu sauce, Sauteed monkfish with carbonara and sabayon, Roast saddleback pork from Kagoshima, Yoshino kuzu and almond sorbet with shiso aroma, and Anpokaki cream puff. Everything was incredibly delicious, but on this day, the saddleback pork from Fukudome Komaki Farm, which is only raised there in Japan, had a wonderfully sweet and melty fat that was exceptional. The flavor of pork lies in the fat, and this "Saddleback" is known for its tender and flavorful fat that melts like butter even at room temperature, earning it the nickname of "phantom pork" in Europe. I plan to go again next month, hoping to enjoy this pork again. The staff are all polite and friendly, providing excellent service that meets all expectations.

Italian restaurant on the 10th floor of the Shiseido building in Ginza. The view is not particularly impressive, but the seating is spacious and the service is polite (although there may be too many staff). As expected from a restaurant operated by "Rosier", a subsidiary of Shiseido. Perfect for a sunny day outing. They also cater to vegans. *They have been awarded a Michelin Green Star, but I did not feel any special consideration in the dishes I tried. All restaurants are conscious of food waste, so I am not sure of the criteria for the Green Star. The lunch course is priced at 12,000 yen, which is on the higher side for an Italian lunch considering the location and ambiance. The dishes in the course highlight the concept of Italian cuisine, using Japanese ingredients and ceramics by local artisans. It has a concept that Michelin would appreciate. As you can see from the photos, the dishes are not based on olive oil but on sauces. It is a restaurant that French cuisine lovers would also enjoy. There was one dish with very strong salt flavor that I couldn't finish, but aside from that, I would like to visit this restaurant again.

This is a restaurant that I have been visiting for a very long time, even before the chef changed. The floor is not too big, but it has a high ceiling and a luxurious yet cozy atmosphere. I enjoyed both the classic dishes that never change and the seasonal plates that offer something new. The final dessert with fresh flowers was incredibly beautiful and made me feel like I was in a fairy tale.

My daughter is away at a nature class for 2 nights and 3 days, so my wife and I took the opportunity to have a date. It's been 11 years since we had a dinner just the two of us. We went to FARO, a Michelin-starred restaurant located on the 10th floor of the Shiseido Building in Ginza, Tokyo. FARO is known for its innovative Italian fusion cuisine, with Executive Chef Noda, who has earned Michelin stars at two restaurants in Italy, and Pastry Chef Kato, who won the "Best Pastry Chef Award" in the 2022 Gault & Millau guide. My wife wanted to try delicious vegan dishes, so we chose this restaurant, which focuses on vegan cuisine and is highly regarded in the Tokyo Michelin scene. We opted for the Gastronomy Course for me and the Kyoto Manpukuji Shojin Vegan Course (limited to October) for my wife. We also asked the head sommelier, Kuwahara, to pair the dishes with suitable wines for us. They even gave us a complimentary champagne for the occasion. We had actually made a lunch reservation in July, but it was canceled due to a COVID case at the restaurant. As an apology, they offered us this special dinner experience, which we appreciated greatly. FARO aims to have all staff members as food curators, traveling around Japan to deepen connections with producers and showcasing traditional Japanese craftsmanship in their tableware and accessories. The service was exceptional, with Manager Gochou standing out with his top-notch hospitality. My wife was thoroughly impressed and declared it the best restaurant experience she had ever had.

The service was excellent and made me feel wonderful♬ When it comes to restaurants of this caliber, delicious food is a given, but the quality of service can vary. I really loved the service here♬ This time, I opted for the regular meat and fish course instead of the vegan option! The potato spaghetti was surprisingly delicious and I was pleasantly surprised! I'm usually not a fan of vegetables (lol), but it was really tasty♬ The main dish of lamb was also incredibly delicious and impressive! Personally, I didn't like the tart decorated with edible flowers at the end at all (lol). The mint lingered until the next morning, giving me a fresh breath (lol), but it overpowered the taste of the meal, so it was a bit disappointing. However, it looked incredibly cute, so I recommend it for decorative purposes♡