Third visit. I visited again with my friend on the last day of the Bon holiday on Sunday for lunch, as the food was so delicious last time. One word to describe my impression: even more impressed than last time, truly amazing! It has a classic feel, but there is no old-fashioned vibe at all, instead, it has a fresh taste that feels like it's from a foreign chef with a rugged charm. The complexity of layering ingredients reminds me of Chef Yamamoto from Kagurazaka's "La Tueller," the robust and forceful sauces are reminiscent of Chef Iwata from Gotanda's "Mei," and the calmness of the classic dishes is similar to Chef Hayashi from Ebisu's "Regrie." It was a fitting end to my Bon holiday food journey. I would love to keep coming back for the consistent quality, but unfortunately, the restaurant does not allow solo diners, so I'll have to find someone to go with. By the way, Chef Furuya is rumored to appear on NHK's "Tomorrow's Changing Tips Show" on August 24th. The course today, priced at 13,000 yen (excluding a 10% service charge), included: 1. 24-month aged Comte cheese fondue. 2. Kumamoto-grown small watermelon and tomato gazpacho with basil and olive oil sauce, and tomato consomme jelly. 3. Marinated natural red snapper from Mikawa, Aichi, with Honshu deer consomme jelly. A home run dish with caviar, edamame, and corn that layered various flavors beautifully. 4. Pressed red mullet and monkfish from France. A classic dish with a refined taste. 5. Hokkaido scallop gratin. Simply grilled scallops that were incredibly delicious, complemented by a cabbage and turnip sauce. 6. I chose the roast Galician pork from Spain as the main dish. The tangy, thick sauce paired perfectly with the light pork. The pork belly and trotters were prepared differently but equally delicious. 7. Peach compote with Belgian beer ice cream for a refreshing end. 8. Nougat glace, apricot, and coconut. Three sauces of raspberry, pistachio, and mango for a traditional but uniquely delicious dessert. 9. Herb tea with tea sweets: gimob, brownie, pound cake.

◎Cost performance quality 90 points, service 90 points, cleanliness 88 points.◎Overall rating is 90 points.◎Overall satisfaction (the description of the dishes was clear, each dish was mainly game meat but even for those who are not fond of game meat, it was easy to eat and delicious, with a focus on quality ingredients!)◎Order details◎Lunch course. ¥8500. Non-alcoholic wine. ¥1320, Chardonnay and Merlot. Gas-free water. ¥1650【Menu Spécialité】
■Gougère: Cheese and pepper in choux pastry. Instantly smoked natural Kanpachi from Nagasaki & rabbit liver mousse: The liver had no strong taste, and the Kanpachi was smoked for 2 days.■German White Asparagus Potage: Truffle flavor, a deep taste with a hint of bitterness.
■Homemade Pâté en Croûte: Honshu deer was not gamey, even I, who usually doesn't like it, found it delicious.※ The bread is made in-house with 3-4 varieties each day. Warm and especially worth trying is the buttery brioche with plenty of lard & butter. Extremely delicious, with the option for unlimited bread refills.
■Aomori natural rockfish poêlé with 6-spice sauce: Spicy and crispy on the skin, delicious.
■Choose one main dish at the table. 1. Système lamb shoulder roast, 2. Irish Hereford beef rump roast +550, 3. Auvergne female duck roast +1100: Thick and delicious, the best duck meat I've ever had. 4. Roselle lamb roast +1650.
■Today's dessert palate cleanser: Passion fruit and green pea mint sherbet: Refreshing and incredibly tasty! Unimaginable flavor! Nougat glacé.■Petit fours: Brownie, marshmallow, pound cake.
■Espresso or tea or herbal tea◎Location: About a 10-minute walk from Akasaka Station, a street-level store behind TBS.◎Power outlets: x Wi-Fi: x◎4 tables for 4 people each.※ Absolutely no shorts allowed. It's a rule they've been following for 8 years. I would definitely want to visit again. Thank you for the meal. #TokyoGourmet #Japan #Foodie #FoodPorn

Since the beginning of 2019, this was my second visit in four years. My previous impression was quite good, but for some reason I didn't revisit (laughs). Furthermore, I had given up on visiting because they don't allow solo diners, but I decided to go for lunch on a Saturday with my French mentor who is a regular here. - Interior: The interior is simple with a concrete finish and paintings on the walls. It's small, with about 7 tables for two, and it was full. There seemed to be four people working - Chef Furuya, an assistant, and two servers. - Impression: I hardly remembered anything from four years ago, so it felt like my first time visiting (laughs). I could feel Chef Furuya's personality throughout the meal, and it was undeniably delicious for those who love classic French cuisine. The highlight for me was the pan-fried Suzuki (sea bass). The fish broth, aromatic vegetables, and saffron sauce were incredibly delicious, to the point where I wanted to lick the plate (laughs). The roasted pigeon as the main dish was also outstanding. The sauce made from offal and bones had a depth of flavor rather than sharpness, and it was extremely delicious. Especially the breaded and fried thigh meat with mustard flavor was amazing. I wished I could have eaten a whole pigeon by myself (laughs). I should have revisited this place sooner, and it is definitely a reliable restaurant. I will be visiting more often from now on. - Course Contents: 1. 24-month aged Comte cheese gougere 2. Amuse-bouche: Instantly smoked natural amberjack, sazae and escargot butter croquette, French rabbit liver mousse 3. Chiba prefecture Korean thistle (artichoke) potage 4. Shizuoka prefecture Japanese flying squid with basil, olive oil, acacia honey, bamboo charcoal salt, bamboo charcoal tuile 5. Miyagi prefecture pan-fried Suzuki with fish broth, aromatic vegetables, saffron sauce 6. French pigeon roti (additional 1650 yen) - breast meat, wings, breast fillet, thigh meat breaded and fried, heart and liver pinchos, offal, bones, cognac sauce, white asparagus 7. Avant-dessert: Passion fruit, sweet potato, banana, pineapple, green pea, green pea sorbet 8. Rhubarb and red shiso: Rhubarb jam, panna cotta, fromage blanc 9. Mint tea, tea sweets, banana and apricot cake, gimoble, chocolate

FURUYA is a restaurant located on a quiet street in Akasaka. The interior is small but has a relaxed atmosphere. We started with a non-alcoholic beer toast! The amuse-bouche was cheese in choux pastry. For appetizers, we had three kinds including smoked natural bonito and venison boudin. The salad with apple sauce was refreshing. The Miyazaki sweet potato and leek potage had a truffle aroma and a creamy texture. The Tottori venison pate en croute was light and easy to eat. The Iwate sea bream and shirako meuniere had fluffy shirako and a crispy exterior. The sauce was delicious, showcasing the essence of French cuisine. We had two types of bread with butter and salt. For the main course, we chose the French pigeon royale (stew) +¥2,200, which had a great truffle aroma and a thick texture. It was rich and paired well with the red wine sauce. The foie gras was also rich. We had strawberry and pepper ice cream as a palate cleanser. The dessert was meringue ice cream, colorful and delightful. The final petit fours included lime marshmallow, persimmon seed macaron, and banana cake, all unique and memorable. We enjoyed coffee with these treats. The total cost was around 15,000 yen per person, and we had a leisurely time.

From Hitotsugi Street in Akasaka to Enzoji Hill, there is a restaurant that is surprisingly inconspicuous. A stylish, hidden gem of a place. Dinner at a cozy French restaurant with the chef's recommended full course menu priced at 22,000 yen. Drinks are separate. The first toast is with sparkling wine. The amuse-bouche is served from Goujer, cheese-flavored and bite-sized with a chewy texture. The second dish is boiled firefly squid with parsley mayonnaise sauce. Then, deer blood sausage. Instead of using intestines, it is solidified like pate. Very delicious. Next, a white asparagus veloute with truffle on top. Stir the creamy soup with a fluffy cream. Thick scallops with a purple potato-like hue and thick, satisfying white asparagus poached. Caviar is generously placed on top of the scallops. For the fish dish, pan-fried red snapper with tomato champagne cream sauce. The crispy skin of the snapper with its firm flesh perfectly complemented by the delicious sauce. The meat dish is roasted duck. Elastic duck meat. A hearty dish. Fruits are served, and finally, a bite-sized dessert. Each dish, made with delicious, carefully selected seasonal and high-quality ingredients, is a masterpiece in taste. Truly impressive.

I am looking for a French restaurant near the office where I can enjoy a quiet meal. I visited here and the dishes were all delicious, using seasonal ingredients. The wine recommendations were also very good, and my accompanying friends were very pleased.

Today is Christmas!! This year, I had Christmas dinner at a French restaurant in Akasaka with a hundred-year history! Of course, French cuisine goes well with wine! I chose the wine pairing option instead of a bottle. We started with a unique champagne, not the typical Moet Chandon, which was great! The pairing included not only wine but also Japanese sake and beer! I love this playful touch! Foie gras has been a bit off-putting for me lately, but the one here was incredibly delicious! The main course was also very tasty! The pairing was well-matched and I was satisfied! The dessert was cute and lovely! I had a wonderful Christmas celebration! Thank you for the delicious meal!

Located on a quiet street just off Ichigodori in Akasaka, the restaurant has a cozy, hidden gem-like atmosphere with partitions between tables creating a semi-private dining experience. The chef has trained in Michelin-starred restaurants in Switzerland, Belgium, and France. I tried the 18,500 yen course, which included: - Amuse-bouche: Gougeres made with two types of cheese - French mushroom potage: A rich and gentle soup full of mushroom flavor - Assorted meat homemade pate en croute pie: Crispy with a variety of delicious meats inside, served with red onion jam and salad - Sauteed natural flathead mullet from Kochi Prefecture with paprika cream sauce and lentils - Roasted female duck breast from Dombes with strawberry scent, served with cabbage roll filled with thigh meat and vegetables, and a slightly sweet strawberry-scented sauce - Nougat glacé - Petit fours: Lime marshmallow and persimmon seed macaron - Coffee The dishes were classic and simply delicious, but the portion size felt a bit small for this course. Perhaps the quantity changes with the price? The service and atmosphere were great.

I immersed myself in authentic French cuisine at Akasaka FURUYA. The chef, who trained in Michelin-starred restaurants in Belgium and France, created dishes that were delicious and beautifully presented, leaving me completely satisfied! The atmosphere of the restaurant was not too formal, which was also nice. ⭐️5⭐️ I want to keep coming back. I love it so much that I almost don't want to tell anyone about it. ⭐️4⭐️ If someone asks for recommendations, I will definitely introduce this place. I would love to go back if I have the chance. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm... I would prefer to try a different restaurant next time. ⭐️1⭐️ I don't want to go back. Personally, I do not recommend it.

I finally had the chance to visit "FURUYA augastronome" in Akasaka, which had been recommended by several friends. I was invited by a regular customer friend and this time I enjoyed the special course. Kenosuke Furuya has studied French cuisine in Belgium, France, and Switzerland for a long time and opened "FURUYA augastronome" in Akasaka, Tokyo in 2015. You can find more details on my blog: https://ameblo.jp/sakura-beautiful/entry-12741780976.html I also posted on Instagram: https://www.instagram.com/p/CdhRxrSvOHZ/ https://www.instagram.com/p/CddJe5fDT6O/ His robust French cuisine, learned in Europe, is evident. The rich aroma, skillful sauce techniques, and use of luxurious ingredients made for truly robust French cuisine. The chef, who loves eggs, often prepares egg dishes. On this day, the fried egg of the Oita Orchid King was topped with black truffles. The aroma was truly exceptional. It was served in a cloche, and when it was opened in front of us, the sight of the truffles piled on top was amazing. The aroma spread not only in front of us but throughout the room. The chef's cuisine is quite robust and satisfying. The variety of sauces, such as the classic Vangone sauce for morels and the vanilla bean crispy sauce for lobster, as well as sauces using spices and herbs, added further essence to the ingredients. This time, the gourmet course featured a double main course of rabbit and lamb. I opted for a smaller portion of lamb, and it was truly delicious. The dessert was a cold sauce of Kens Cafe Tokyo Domori Grand Cru Chocolat with coconut ice cream. I usually find chocolate heavy and not to my liking after a meal, but this was surprisingly light and elegant. It was a wonderful way to end the meal. If you want to immerse yourself in a hearty French atmosphere, I highly recommend experiencing the European aroma at the experienced Chef Furuya's restaurant. 💕

The weekday lunch course costs 4900 yen with one drink included, which can be white wine. For the appetizer, you can choose mackerel confit, and for the main dish, roasted small duck. The mackerel confit has a refreshing taste with a hint of vinegar, while the sea bream poêlé is delicious. The small duck roasted with berry sauce is a perfect match and tastes great. I also like the way they cook the dishes. The cost performance and service are excellent, and I would love to visit again.

I visited for Christmas dinner. Overall, the food was delicious and impressive. The staff were also very good. The main dish was chicken, with two types of grilled and herb-crusted pieces on the plate, along with vegetables, which was amazingly tasty. The restaurant is small and has a cozy atmosphere where you can see all the seats in the place.

This place is delicious. While there are no new dishes, the cooking techniques are high and the sauces, as well as the garnishes, each have a distinct flavor that leaves a lasting impression. The classical and orthodox French cuisine here is not outdated, thanks to the refined interior decor, cutlery, and presentation on the plates. I had a great meal. Recommended for those who feel like they haven't had anything delicious recently. *The title "(諸君、帽子をとりたまえ)" is a famous phrase from the musician Roberto Gerhard praising Chopin.

I made a reservation through Tabelog and had the 4000 yen lunch course. It included soup, appetizer, fish or meat dish, dessert, tea, and a drink with sweets. The flavors were well-balanced and delicious, and the portion size was sufficient. It's amazing that all of this was only in the 4000 yen range. The interior was chic and elegant, and the service was excellent, provided by a nice middle-aged person who offered attentive service.

I want to eat the stylish French cuisine with eggs and truffles again! I may have changed the menu since I last visited, but the dish with truffles and eggs was so delicious that I wanted to have more, haha. The restaurant is small, so the number of people is limited each day. I think there is a special feeling when you go there for a birthday or something. It's been a long time since I last went, so I want to visit again.

Every time I passed by, I was curious about this place. [Atmosphere / Service] Each table has partitions, creating a semi-private atmosphere. There is no sense of oppression, and it is very comfortable. It was almost like a private reservation on this day, which made it even more enjoyable. An experienced sommelier? was there to assist. The service was polite, with perfect timing for serving and clearing dishes. I really like this kind of French restaurant. It feels really nice. By the way, there was no greeting from the chef. ▪️Weekday limited menu A course (with 1 drink) 4,900 yen Cheers drink ①Chilled pumpkin soup ②Foie gras terrine ③Pan-fried sea bass ④Duck sauté ⑤Peach and white beer sorbet ⑥Chocolate brownie and pistachio ice cream ⑦Mignardises, after-dinner drink [Notes] The homemade bread is made with butter and ham-flavored lard. The right amount of saltiness from the ham, and the lard's unique smell is minimal, which is nice! ①Chilled pumpkin soup A refreshing pumpkin soup with coffee foam. The interesting combination of the moderate sweetness of the pumpkin and the bitterness of the coffee. ②Foie gras terrine Specialty. Topped with rich foie gras ice cream. There are places that serve double foie gras ice cream like Ikejiri-Ohashi "Rian" or Aoyama "Ras", but restaurants serving double foie gras are rare. It goes well with the sweet onion confiture, and was the best dish of the day. ③Pan-fried sea bass Enjoy the bitterness of bamboo charcoal chips with a curry-flavored foam. Topped with amaranth. The chips are thin, so you don't feel much bitterness, but the thick and flavorful sea bass with the elegant sauce was excellent. ④Duck sauté Surprisingly tender. The sauce is a berry sauce. The mashed potatoes are smooth with a strong buttery flavor. The summer truffle aroma is also a plus. ⑤Peach and white beer sorbet A refreshing sorbet made with Hoegaarden. The perfect sweetness of the peach! Chef Furuya also trained in Belgium. ⑥Chocolate brownie High cocoa content, simple yet exquisite. Perhaps the training in Belgium is being put to good use here too? [Summary] The quality for 4,900 yen with a drink on weekdays is unbelievable. The portion size is decent. The staff's service is solid, and it was calm on weekdays. The only downside is that reservations are for 2 people or more, so it would be nice to be able to casually visit alone.

Located about a 3-minute walk from Akasaka Station, this restaurant has been selected as one of the top 100 French restaurants in 2021. It has also won the Bronze award for two consecutive years in 2019-2020. They offer a weekday lunch course (6413 yen → 4900 yen including tax) which includes a welcome drink, amuse-bouche, hors d'oeuvre, fresh fish dish, meat dish, first dessert, main dessert, espresso or tea. I started with a pumpkin cold soup and espresso, which had a great combination of sweetness from the pumpkin and bitterness from the espresso. For the hors d'oeuvre, I chose the foie gras terrine which was complemented well by the vinegar sauce. The bread with the terrine was crispy and delicious. The fish dish was a delicious pan-fried gurnard, and the main dish was Spanish chestnut pork which was juicy and flavorful. The first dessert was a refreshing white beer sorbet, followed by pistachio ice cream and cake for the main dessert. It was my partner's birthday, so we requested a personalized plate which was beautifully made. The staff were friendly and entertaining, creating a pleasant and elegant atmosphere. Overall, it was a delightful dining experience. I highly recommend visiting this restaurant!

It was my first visit, but I will definitely be back! The delicious food at a great cost-performance ratio was wonderful, but what really made the experience enjoyable was the service from the person who seemed like a sommelier. They maintained a perfect distance, not too close or too far, and provided attentive care, making the experience very pleasant. Due to the current situation with COVID-19, the lunch course was discounted, making it a great value. With tax included, we paid 10,000 yen for two people and even got change back. The traditional French cuisine with a focus on showcasing the ingredients in a simple way was just right for us.

Located a short walk from Akasaka Station, this French restaurant has a very stylish exterior. The interior is also clean and white, creating a sense of cleanliness. I tried the weekend lunch course (8,000 yen) which included the following: - Cheese-flavored choux pastry - French white asparagus soup with Italian truffle - Foie gras terrine with rhubarb jam and foie gras ice cream on top - Pak choi bread - Hokkaido scallops with Bordeaux white asparagus in a curry-flavored sauce - Aomori flatfish with a sauce infused with herbs and champagne, served with purple cabbage - Iberico pork roast with sherry sauce, spinach, edamame, and asparagus - Blood orange and lavender jelly with coconut ice cream - Brownie and pistachio ice cream - Coffee and tea with sweets I had some concerns from the beginning as it seemed like my requests made during the reservation were not properly communicated. The course menu lacked consistent explanations. The dishes were served in small portions, and while the food was not as memorable as I had hoped, the foie gras terrine and Iberico pork were delicious. The chef greeted what seemed like regular customers, but not the general clientele. Additionally, the pace of food delivery was very slow, making the lunch last for 2 and a half hours.