The chef is from Robuchon, with 2 Michelin stars and high ratings on Tabelog. I knew it would be delicious, but it exceeded my expectations. The amuse-bouche, rice flour and cherry trout tartare, has a strong rice aroma. The tartare is delicious. The olive madeleine is unexpectedly sweet and tasty. The white asparagus Bavarois is a dish not to be missed, with caviar and hairy crab. The sautéed scallop has a flavorful sauce with a citrusy, buttery, herby balance. The shiitake tart is a specialty that goes well with both white and red wine. The sea bass is perfectly cooked. The wagyu steak with white asparagus is tender and flavorful. The blood orange and yogurt ice cream is a delightful combination. The hojicha ice cream with black sesame syrup and chocolate is delicious. The herbal tea is made from herbs sourced from Niigata. The assorted sweets were all delicious. This French cuisine stands out as the best I've had in recent years. The use of Japanese ingredients with classic sauces is exceptional. The wines served are excellent, tailored to individual preferences. The ambiance is so pleasant that I didn't want to leave. I wish I had visited sooner. It was a delightful experience from start to finish. I want to eat here every day. The bread is delicious and fragrant, sourced from Luxembourg. The chairs are very comfortable, making you want to stay all day!

Just a little ways from Roppongi Crossing, I found this stylish building and inside was the restaurant. Despite it being a weekday lunchtime, the restaurant was packed and had a very fashionable and calming interior. The dishes were very traditional and aromatic, satisfyingly filling, and I thoroughly enjoyed my meal. Thank you for the wonderful experience.

I used the lunch course (4 items for 7,000 yen). Every dish had a wonderful seasoning that brought out the flavor of the ingredients, but the chef's specialty, the shiitake mushroom tart, was exceptional and unforgettable. Under the sautéed thick shiitake mushrooms was a mushroom paste, and below that was a pie crust. The shiitake mushrooms were thick like steaks, and with every bite, the juices came out. The mushroom paste enhanced the aroma even more, and the crispy texture of the pie crust was irresistible, making me instantly captivated. It's a dish that I definitely want to eat again. The drink menu also had a variety of non-alcoholic cocktails, so even those who don't like alcohol can enjoy.

◎Cost performance quality 88 points, service 85 points, cleanliness 88 points.◎Overall rating is 86 points. (All rated out of 100 points)◎Overall satisfaction (Overall, the food is delicious, with some variability in service quality depending on the staff, but generally good service. A restaurant you would want to visit again.)◎Order details◎Lunch course. ¥7000.◎Chaos Grape. ¥1200. A non-alcoholic red wine-flavored drink with a spicy kick.◎San Pellegrino. ¥1100. Shareable.◎Amuse-bouche. Olive financiers and pork and mushroom rillettes: Delicious with the taste of olives.◎Chilled corn soup. Sweet and delicious with grilled corn!◎Baguette. Served hot with butter. Crispy, not too hard, easy to eat, and delicious. Not a fan of baguettes, but this was the first time I had such a delicious one! Imported from Luxembourg, refillable, and can be taken home if leftovers.◎Appetizer of marinated horse mackerel with eggplant. The acidity of okra and tomato sauce is a perfect match and delicious. The finger lime adds a fun texture.◎Shiitake mushroom and quiche with pork lard walnut sauce. Thick and delicious shiitake mushrooms!◎Sea bream with mussel sauce. Rich flavor with edamame and mussels as a nice accent, delicious!◎Brand pork and Noto vegetables. Tender and sweet meat, delicious.◎Panna cotta with coconut sauce and basil sherbet.◎Coffee, herbal tea, black tea.◎Tea sweets. Coffee macarons, fig pound cake, ginger cookies.◎Location: 10-minute walk from Roppongi-itchome Station.◎Cleanliness of the restroom: ◯Would like to visit again. Thank you for the meal. #japan #foodporn #tabelog #foodie #foodstagram #tokyo #TokyoGourmet #Top100Restaurants #foodgram #foodlover #cafe #cafecrawl #foodtour #TokyoCafe #TokyoSweets #TokyoLunch #TokyoRestaurant #Sweetstour

Each dish of gentle French cuisine, utilizing Japanese ingredients, is beautifully infused with flavors of saltiness, sourness, bitterness, and umami. The textures such as crispiness, chewiness, and crunchiness are interwoven as accents, making the dining experience enjoyable. I used to dislike shiitake mushrooms, but I was able to enjoy the shiitake tart, a specialty dish. This is definitely a restaurant I want to visit again!

First of all, I thought the hospitality of the staff was wonderful. The timing of clearing plates and serving dishes was perfect, creating a pleasant atmosphere. The food was delicious as well, and I thought it was a good value for around 7000 yen. However, I did notice a slight unusual taste in the main pork dish.

I had been wanting to visit this place for a while, and finally had the chance to do so. Being located in Roppongi, the restaurant had a lovely atmosphere. The food was delicious, although personally I felt the seasoning was a bit strong, which was a bit disappointing. However, overall I think it's a very good restaurant.

It seems difficult to make a reservation for special occasions, but we secured seats for lunch on a Saturday a month in advance. The restaurant is located closer to Roppongi Station, towards Midtown. The menu offers many innovative dishes using seasonal ingredients, making us look forward to returning in winter. We ordered the pairing option, which included a variety of wines recommended to enhance the dining experience. I'd like to visit for lunch next time, but keep in mind that prices are higher during that time, so I recommend going for lunch.

Just a 3-minute walk from Roppongi Station Exit 6, down a large staircase to the left, you'll find this Michelin 2-star restaurant "Restaurant Lueurs." I visited with a friend for lunch. They open at 12 pm. Although there are no private rooms, the spacious tables are well-spaced, and the soft sofa-like chairs even had cushions. The lunch menu is a set menu. We started with non-alcoholic drinks - a Bellini-like peach and soda drink and a grape soda inspired by sparkling red wine. Both were delicious without overpowering the food. The menu included: Olive Madeleine and pork rillettes on a savory shortbread with fresh mushrooms, a sweet corn soup with a hint of olive oil, Hokkaido king salmon salad with lemon puree, grain mustard, and ginger, pan-seared sea bass with butter and curry flavor, a chef's specialty tart of sautéed shiitake mushrooms with mushroom paste and prosciutto, Niigata brand pork sauté with fresh local vegetables, and a dessert named Piña Colada with coconut ice cream, coconut soup, mango, kiwi, tapioca, pineapple snack, and basil sorbet. The meal ended with lemon marshmallows, green tea macarons, and banana pound cake. They kindly offered to pack leftovers in a cute box and bag. Everything was exquisite! We finished with warm milk tea, a perfect lunchtime treat. The service was top-notch. The chef even greeted us, leaving us with a smile, saying he looked forward to our return for dinner. I highly recommend stopping by this restaurant.

I was looking forward to my visit since the morning of the day. Each dish was flawless and had a top-notch taste. What impressed me the most was the main meat dish! It was of top quality that could compete with the best restaurants I've been to. It's surprising how few main dishes in a course are truly memorable! The high-quality meat was exceptional, with perfect cooking. The moment it entered my mouth, it was tender and full of flavor, and with each bite, I could feel the deliciousness spreading. I will definitely come back for this meat. It was truly delicious! Thank you for the wonderful meal.

A popular French restaurant in Roppongi. It felt like a top student of modern French cuisine. It gives the impression of being a high-level restaurant that is satisfying for both those who don't usually go to French restaurants and those who are familiar with them. It doesn't have a high threshold in a negative sense, but it exudes a sense of luxury and sophistication. The interior is beautifully refined and modern. The service is well-noticed, polite, and skillfully balanced by sophisticated sommeliers. The presentation of the dishes and the food itself are beautiful and vibrant like modern art. There are no overly detailed explanations like some fusion dishes; instead, they focus on the main ingredients and provide easy-to-understand descriptions, resulting in straightforward and delicious flavors. Perhaps because it was early summer, the dishes had a refreshing and delicious taste that evoked the breath of southern France (not actually close to southern France, but more of an image). We had the 7000 yen lunch course, which came to around 9000 yen in total. The soft drink menu includes a variety of options such as original non-alcoholic cocktails, juices, and teas. The Bellini with peach, grape vinegar, and soda had a beautiful color. It was served in a delicate and beautiful glass. However, it was a bit too sweet for my taste, probably due to the amount of syrup. The Amuse-bouche of mushroom sablé, pork rillette, and sliced olive sablé was simply delicious. The cold Golden Rush soup had a summer-like feel with its characteristic sweetness. The bread and butter were served piping hot, and both were delicious. The bread is a half-baguette from the Luxembourg-based Fischer company, half of which is frozen and then baked at 200 degrees Celsius in the oven at the restaurant. It has a soft and sweet dough with rich flavor. The butter, similar to Calpis butter, has a refreshing yet milky taste. It is made with fermented butter from the Nekkari Plateau by Meiji Dairy (not commonly available). The salmon, served as the main course, was beautifully cut and adorned with a variety of vibrant vegetables. The dressing of orange and lemon puree from Meyer lemons, along with fresh ginger and whole grain mustard, complemented the classic deliciousness of the salmon. The vegetables were all fresh and lively, retaining a crisp texture without being overcooked. The tomatoes were well-cooked, bringing out their sweetness. The sautéed bay scallops with homemade ham, zucchini, and parsley butter sauce was a dish inspired by the parsley butter sauce of escargot from southern France and the jelly terrine of ham (a regional French dish). It was particularly delicious with juicy and flavorful large bay scallops and the soft and delicate texture of the homemade ham. The sautéed sea bass with eggplant (very soft), hijiki seaweed, butter, and curry spice sauce was a summer French-style dish. The sea bass had a surprisingly thick and elastic layer on the skin side, making it difficult to cut with a knife. It is finished with a steaming process to achieve this elastic texture. The pork from Tsubame, Niigata, was a local brand pork from the chef's hometown. Its smooth and beautiful color, along with its fine and smooth texture, was impressive. The sommelier mentioned that the pork is so free of impurities that it doesn't produce any off-flavors even when cooked as shabu-shabu. The dish was accompanied by a particularly delicious and tender giant green asparagus from Niigata and organic vegetables from Noto. The Piña Colada was served in a beautiful glass and had a refreshing tropical taste.

I made a lunch reservation and visited "Restaurant Ryuzu," a two-star Michelin restaurant from 2013 to 2023, located a 5-minute walk from the 6th exit of Roppongi. I was excited to finally visit this place I had been curious about. Chef Ryuta Iizuka, who previously worked at Robuchon's affiliated restaurants, opened Ryuzu in 2011. Upon entering, you are greeted by a luxurious space with high ceilings. The Menu Dejeuner priced at 7,000 yen includes a variety of dishes such as green olive-infused madeleines, pork rillettes, and a delightful Gold Rush soup. The bread from Luxembourg is crispy on the outside and paired perfectly with fermented butter. Each dish, from zucchini to trout, showcases the flavors of summer. The highlight was the "Miracle Pork" from Chef's hometown, Niigata, which melted in the mouth with a delicate balance of richness and sweetness. The dessert of pineapple, mango tapioca, coconut soup, and basil ice cream was a refreshing end to the meal. The post-meal drink options included coffee, tea, and herbal tea, with a selection of refreshing iced herbal teas available. The service was impeccable, and the overall experience was satisfying. Thank you for the wonderful meal.

A colleague and I decided to go for some delicious French cuisine with wine, so we made a reservation at "Restaurant Riuse," which had high ratings on Tabelog. They received The Tabelog Award 2023 BRONZE and were selected as one of the top 100 French restaurants in Tokyo, with a score of 4.03 at the time of our visit. Our expectations were naturally high. Upon entering the restaurant, it felt a bit cluttered and lacked a sense of luxury. The tables were not only placed at the edge of the floor but also inside, making it challenging for the serving staff to move around. We ordered the Menu Degustation (¥20,000 including tax) and informed the server that we were looking forward to the wine, so they recommended wine pairing, which we also decided to try. The dishes we had, totaling 7 courses as shown in the photos, were all above standard in taste, but nothing particularly stood out. The main course, made with very high-quality meat cooked to perfection, was excellent. However, overall, considering the price, we didn't find anything deserving of a particularly high rating. The wine pairings were a bit unconventional, and we didn't feel they complemented the dishes well. After ordering two types of cheese each for dessert, the bill came to around ¥100,000. Among the restaurants I've visited, I felt the cost performance was low. I couldn't help but think that there might be other places with similar quality of food and wine but at a more reasonable price. Perhaps it was just not the right fit for us, but unfortunately, we probably won't be returning.

This is a revisit. It had been two and a half years since my last visit, which was in the midst of the pandemic. This time, I took some photos and decided to write a bit about it. If someone asks me, "I'm going to a French restaurant for the first time, any recommendations?" I would first inquire about their preferences and situation, but generally, I recommend the 10,000 yen lunch here. The reasons are threefold: the exterior and interior, as well as the atmosphere, exude a sense of luxury; the dishes are classic, the service is impeccable; the portion size and number of dishes exceed the price, with a well-balanced selection of ingredients (impressive amount of vegetables), providing a fulfilling French dining experience; during the off-season, you can make a weekend lunch reservation within a few months. If you say, "A high-end French restaurant that everyone imagines, yet a place that also welcomes commoners like me," it seems to apply not only to this restaurant but also to establishments run by chefs trained at Robuchon's, sharing a sense of service spirit or philosophy that connects them. For those who can benefit from renowned gourmets or privileged classes, exclusive restaurants that are difficult to enter without an introduction or require years of waiting for a reservation are practically non-existent. For an amount that can be affordable with a bit of stretching, and with a few months of waiting (which many can plan for, unlike a whole year...), managing to secure a weekend lunch reservation and experiencing the kind of luxurious French cuisine that the general public imagines, I still recommend this place. Perfect for a date, I think. Two amuse-bouches, three appetizers (!), fish, meat, two desserts, and a drink. The velvety bisque in the amuse-bouche is incredibly smooth, showcasing meticulous work right from the start. Among the dishes this time, my personal favorite was the three appetizers, especially the cold dish - the sweetness of carrot mousse, the aroma of dashi jelly extracted from seafood, and a hint of bitterness blend remarkably well. Paired with the plump prawn, it fills you with a sense of happiness. There were even two warm appetizers, one featuring tender firefly squid and mountain vegetables tempura, where the unique bitterness of firefly squid innards and mountain vegetables elevates the umami, and the other using shiitake, an iconic ingredient, combining roast beef, soft-boiled egg, cheese, and selva chico (a type of arugula) to create a harmonious medley of aromas. The refreshing bitterness of spring lingered in these appetizers, and I was already thoroughly satisfied at this point. It's common in Japanese cuisine, but encountering this level of finesse in French cuisine is delightful. The meat portion has become smaller compared to a few years ago, but the cooking is flawless, with the side vegetables served separately in such quantity that they can stand out alongside the main, and the sauce, while rich in flavor, feels light due to the incorporation of meat juices. In Western cuisine, it's a common occurrence for sauces to be heavy and sit heavily in the stomach, but this is where the distinction between top-notch and others lies. However, I'm sorry to say that this time, the fish dish, while the ravioli and broth were delicious, had a slight off-putting smell from the white fish, so I've deducted points compared to last time. It must have been just bad luck, as I seem to have been born under such unlucky stars. Another important point? The bread here is delicious. Despite my limited experience, I can confidently say that the bread here is the best among all the French restaurants I've tried. The slightly warm temperature adds to its charm, and it's a shame that many places don't bother with this extra touch. Moreover, it's rare for a restaurant to serve a whole mini baguette like the one shown in the photos. This kind of service spirit that says, "I'll make sure you leave full," also makes me feel that the chef, being from Robuchon's lineage, is behind it. There are no photos, but even the final herbal tea was fragrant and delicious, sourced from the chef's own family. From the amuse-bouche to the final dessert and tea, a total of 10 dishes. No mistake, it's 10 dishes for lunch. Both the kitchen and service staff must work hard. Yet, the dishes come out surprisingly quickly, in perfect condition.

I visited this restaurant to celebrate my parents' wedding anniversary. I had informed them of my wife's pregnancy when making the reservation, and they provided perfect support, adjusting the room temperature and cooking levels accordingly. We were extremely satisfied with all the dishes. This is a restaurant we definitely want to visit on special occasions.

It was Saturday night at 18:00. Most of the tables were occupied by couples or married couples. The access from the station and the atmosphere inside the restaurant were impeccable, and the speed of service and customer service were outstanding. It was unfortunate that I couldn't eat the bread and the last dessert because I was too full. When they were clearing the plates, they accidentally spilled ice cream on my bag, but as an apology, they gave me 2 packets of Lyu's curry. Thank you for that. My personal favorite was the crab and caviar bavarois.

This is a restaurant run by a chef from Robuchon. While the menu is based on classic French cuisine, the dishes stand out for utilizing ingredients from the chef's hometown of Niigata Prefecture. On this day, we enjoyed spring ingredients such as white asparagus, mountain vegetables, firefly squid, and hairy crab. The dishes are pleasantly simple and straightforward, allowing you to enjoy them without feeling overwhelmed. Sitting at the counter, you can watch the chefs at work, keeping the excitement alive while waiting for the next dish. Thank you for the wonderful meal.

Visited "Restaurant Riuse" located about a 3-minute walk from Roppongi Station on the Toei Oedo Line. Awarded the Bronze Medal 2019-2023 and French Top 100 Tokyo 2021. Each dish, from the amuse-bouche to the dessert, is impeccably delicious. Particularly impressive is the main course, with outstanding cooking that retains juiciness while being moist and sweet. The bread is also delicious, with a crispy exterior and a soft interior that pairs perfectly with butter. A restaurant that is perfect for special occasions, from anniversaries to business entertaining.

The concentration of vegetable flavors is amazing. Delicious. Starting from the first soup appetizer, it's incredible. The burdock root in the pork miso soup that the mother made has a strong burdock root flavor, but also a bitterness and astringency, it's home cooking, but the vegetables here have a warmth and a flavor that is all about burdock root, and even though you're eating burdock root, there are none of the unpleasant aspects of burdock root that you might dislike in the mother's miso soup. Amazing! The vegetables are more delicious than the main dishes, and the bread served with thin rising steam was perfect. The composition was also good, and the dessert, even the miniardises, was perfectly delicious. The fluffy cheesecake skillfully using maple syrup had a perfect sweetness, and the banana cake was not overly sweet, just like the banana itself. It's honest, meticulous, and delicate cooking. It's a shame about the service. They were a bit lacking. Even though I hadn't finished my bread, it was taken away without being asked, and even though there was a little wine left, it was taken away. Maybe they were too busy. It's better to arrive early for lunch to enjoy a more elegant experience. The stay was about an hour and a half.