I had a casual lunch at Omage-san, which could be considered a regular spot for me. This time, I tried the summer classic, mussels. The chef prepared them beautifully and they were delicious, so I decided to delve into the mussels this time. Following that, the main course of lamb from Limousin and a Grenache wine from Southern Rhône paired wonderfully. Thank you for another enjoyable moment. Itadakimasu. ^^ ◆ About the mussels... When we talk about mussels, we think of the Mont Saint-Michel variety, which is available from July. Speaking of Mont Saint-Michel, the granite island that appears alone with the ebb and flow of the tide is quite impressive. The bay there has one of the largest tidal ranges in Europe, reaching up to 14 meters. The reason why these mussels are beloved is a bit long, but it seems to be related to the traditional method of cultivating them by setting wooden stakes called "bouchots" in the sea and the tidal changes we mentioned earlier. The mussels on the stakes are exposed to air during the tidal changes, and that's the key point. By the way, the Mont Saint-Michel bay mussels account for 20% of the total mussel production in France. In July 2006, they were the first seafood to receive AOC (AOP) certification, which is quite famous. Going back to the cuisine, the sommelier paired the excellent mussel dish with a Chablis produced using biodynamic farming methods (without chemical fertilizers or herbicides). It was an outstanding synergy. - End -

Asakusa. A bit far from the station, but nice for a leisurely stroll around Kannonura. When you open the door, you are greeted by a hippo. The landlady fell in love with it and bought it. Today's order: Lunch course: Oku Aizu Kanayama natural carbonated water (with gas). Not on the menu: Appetizer, Mozzarella cheese, Kamo eggplant, Mont Saint-Michel mussels, Kishu duck, Dessert (Thunder rice cake, Passion fruit, Raspberry), After-meal tea (Fresh herb tea, Coffee), Tea accompaniment (Financier, Canele, Kozakura's Karinto). The sauces presented at the timing of serving stimulate the appetite. The sauces are so delicious that you'll ask for more bread. Everything was delicious, but what I especially liked was the Kamo eggplant (not Kamo) with an excellent sauce of sardines and black sesame under the lid. Mont Saint-Michel mussels: Mussels arranged like a necklace, adorned with two types of sauce. Fresh herb tea: Lemon balm, mint, and something else. Wonderful balance. Oku Aizu Kanayama natural carbonated water: Fine and gentle bubbles, not exactly sparkling. Thunder rice cake dessert: An exquisite creation using thunder rice cake like nuts. Baked goods: These madeleines are fantastic. The financier and caneles are homemade. The financier seems to be in the shape of a ningyo-yaki mold. The karinto is a product from a nearby shop called Kozakura. I was planning to buy some on my way back, so I was even happier. I visited by chance as I was able to make a reservation. I had visited Noura a few times before, but never the main store. I had a great time. Thank you for the meal.

It is located in a residential area a little away from Asakusa Station. This was my second visit for lunch. Everything served in the course during my first visit was delicious and impressive, making it one of the few places I want to visit regularly! The food was delicious this time as well, but the freshness of the sea urchin inside the sea urchin flan I ordered as an additional dish (pictured in the third image) was not very good, which was the only disappointing part... However, I believe the other dishes are excellent. It's a French restaurant, but the cozy atmosphere inside makes it feel like you could come alone.

I made a reservation and visited for lunch. The French cuisine here is quite innovative. I feel like they incorporate Middle Eastern flavors. It's not your typical French cuisine, but I think it's nice to have something different once in a while. I also appreciated that they included a dessert for those who couldn't eat the main course.

A French restaurant in Asakusa with two Michelin stars for 2023. Chef Arai worked at French restaurants in Tokyo before heading to France. He returned to Asakusa, where he was born and raised, to open his own restaurant. Enjoy French cuisine that incorporates a unique blend of Japanese flavors, highlighting the natural flavors of the ingredients by eliminating excess. The dinner course includes dishes like chickpea hummus, marinated olives, garlic toast, radish with anchovy, consomme with chicken and clams, Hiroshima oysters with coconut bavarois, oyster ice cream, fig and asparagus tart with tofu cream, sea urchin with curry foam, and more. Each dish is described in detail, showcasing the delicate flavors and creative combinations of ingredients.

Visited after 7 years. I think it was around this season last time. A couple I sat with at a certain Japanese restaurant mentioned this as their favorite place, so I felt like visiting again after a long time. I thought it was delicious last time, but this time it was far beyond amazing. Whether the dishes have changed or my tastes have changed, I'm not sure. Anyway, the sauces and dishes were perfected. Unexpected use of ingredients. The appetizer marinated four types of tomatoes and served them with tomato ice cream. Laid out was a tomato jelly. I sighed at its beauty. Drizzled with a sauce infused with fragrance. The fish and main dishes were also perfected by the sauce. Who would imagine that the dessert's squid ink-colored ice cream was made with burnt white asparagus? The taste is indeed white asparagus. Every detail of the garnish is intricately calculated, truly embodying Chef Arai's own universe. The service was provided by two people, a lady in a kimono and a sommelier, giving a slightly dry impression. I refrained from alcohol this day and had carbonated water from Oku-Aizu. The course (14,000 yen + service charge) included the following: ◇ 3 Amuse-bouches ◇ Consommé ◇ Appetizer "Tomato" ◇ Fish dish "Golden Eye Snapper" ◇ Main dish "Ume-yama Pork" ◇ Dessert 1 "Thunder Rice Cake" ◇ Dessert 2 "Chocolate" ◇ Dessert 3 "White Asparagus" ◇ Petit Fours: Homemade canelé, financiers, manju-shaped cakes, small sakura karinto ◇ Café "Espresso" I added my thoughts to the photos.

※ Reposting. The quality of the food and service at Kannon Ura area is exceptional, making it a highly satisfying restaurant. The sommelier pairs well with aperitifs, wines, and digestifs, creating a high level of satisfaction with the dishes and desserts. Thank you for another enjoyable time. According to the Asakusa Kannon Ura Promotion Association, which also includes Omage, the area is defined as the region located from Asakusa Sancho-me to Gocho-me, on the north side of the Kinme-dori street behind Senso-ji Temple. Below is a memo:✽ AperitifJean Louis Vergnon Conversation Grand Cru Blanc de Blancs NVAOC: Champagne Grand Cru / Chardonnay 100%glass 2,530 yen × 2✽ Amuse boucheOlive and Socca (thinly baked chickpeas)✽ Hors d'oeuvreWater buffalo mozzarella cheese, Japanese beef bresaola (cured ham), Italian green peas with foam-like sauce on top.✽ Poisson◎ I think it's lightly smoked herring (Yoichi). Is the acidity from the fish or the herb salad accompaniment? It is cooked Mi-cuit. Coriander (cilantro) scented herb salad, with dill (referred to as Annette here) scented sour cream sauce as the base. Topped with tomato-flavored butter sauce. Cute accents of apple and potato resembling pearls in the same color and shape. Surprisingly synergistic when eaten together with the sauce and herb salad. Herring is known for its many small bones, but they have been carefully removed and are not noticeable at all. It is said to be nerve-shredded, and as it is a fast-moving fish, it must be delicious when nerve-shredded.✽ Frittata (different from quiche)◎ Frittata of Kamo eggplant. Topped with black garlic sauce, eggplant skin, banana puree, romesco sauce (originating from Catalonia, Spain, a sauce with the umami of paprika and nuts), chimichurri sauce (originating from Argentina, a sauce with parsley, onion, garlic, and acidity from wine vinegar), and finally topped with sea urchin sauce. Finished with mushroom and white wine foam sauce.✽ Viande◎ Grilled pie of Kishu duck (leg meat). Served with two types of puree: garlic puree and caramelized onion puree. Two types of sauce: salmi sauce (made from duck offal) and supreme sauce (likely made from duck bones, with added cream, lemon juice, butter, etc.).✽ Dessert◎ White asparagus ice cream made from burning white asparagus, with devil's tongue sauce at the bottom of the plate, fresh grapefruit on top, meringue resembling white coral, citrus cream sauce on puffed rice (pon snack) on the side. Finished by grating charred lemon peel. It has a distinct asparagus flavor and is a fascinating dessert. About half a year ago, the lunch course no longer included wine pairings, so last time I had the wine pairing for the dinner course instead. (I did not review that time.) This time, after Champagne for the aperitif, I consulted with the sommelier and had the following bottle. It was a bit pricey for a daytime drink, but it was a highly satisfying wine, said to be rare and from the IGP Languedoc region. La Grange des Peres Blanc Vin de Pays de L'Herault 2018 / IGP: Languedoc-Roussillon 80% Roussanne, 10% Chardonnay, 10% Marsanne. A rare wine with only a small production of white wine from an 11ha winery. It is a wine that even those involved in sommelier work rarely encounter. Paired with the grilled pie, I had the following red wine by the glass: Domaine C. Newman Beaune / AOC: Côte de Beaune / Pinot Noir 100% glass 2,970 yen × 2✽ DigestifBoth ==========

"Tabelog Bronze Ranking" Rating: 3.97 "2023 Tabelog Bronze Award" Last time, it has been about 2 years since I visited this shop, which previously received 2 Michelin stars. I had a very enjoyable time last time drinking lots of wine, so I decided to visit this shop again this time. Located in Asakusa, this shop has recently been selected for the "Asia's Best 50 Discovery Award," so its international reputation seems to be quite high! On this day, out of the tables in the restaurant, there were only 2 Japanese customers. Mr. Arai has been running this shop for over 23 years, continuing to create his own unique style in Tokyo. This time, there were many refined flavors, and the presentation of each dish was even more beautiful than I remembered from last time. The oysters were delicious, but my favorite course was actually the fish dish and the main dish. Today's fish was sea bream. This dish was perfectly cooked, with the fish not being overcooked, and the skin being crispy and delicious! And the Ris de veau was the highlight for me. It is cooked inside a pie and served with two types of sauces. Both sauces have a strong French flavor, but both were delicious! The wine list continues to be good, and the service overall is good. Sometimes, I think if there was even a little background music in this shop, the atmosphere would greatly improve, don't you think? I look forward to my next visit!"

Lunch at a dreamy homage♫ I made a reservation for the 14000 yen course 2 months in advance. Since lunch is popular, I recommend booking early. The hummus with fava beans, dried tomatoes, and olive radish served in a cute egg-shaped dish with anchovies was delightful. The dish with green peas, mozzarella, and beef prosciutto was visually stunning, featuring 5 types of tomatoes and ground cherries in the center with tomato and sorbet topped with caviar. The fish dish featured kue with clam sauce, rice, and black truffle. The meat dish was duck, with roasted duck breast and a pie wrap of duck meat and foie gras. For dessert, there was soy milk ice cream with gold leaf, thunder rice cake, carrot sorbet, strawberry sorbet with Shabu mousse, strawberry tart, and a Financier inspired by a hot taiyaki. The presentation was beautiful, delicious, and made for an overwhelmingly happy time. The duck was cooked perfectly, and I was thoroughly satisfied. Truly deserving of its two Michelin stars.

Located next to Asakusa Police Station, I used to just walk past it without entering, but since I moved to Asakusa, I had always wanted to visit before leaving. The exterior, predominantly white, is beautiful. I can't quite describe the dishes, but each plate is like a work of art, visually stunning, making me forget the passage of time in such a blissful moment.

Hello, this is Masayama. Today, I visited Omage in Asakusa. [Food] Everything is delicious. The dishes are excellently crafted with high skills and precision. The presentation is also lovely. [Service] The service by the elegant lady in kimono made me feel the Asakusa vibe. The chef's personality is also wonderful. [Ambiance] The atmosphere is meticulously designed, truly deserving of its solid Michelin 2-star rating. It's a genuine French restaurant where you can truly taste the French essence. I love this place and definitely want to visit again. Thank you.

When it comes to Asakusa, I had a preconception of Japanese food, Western food, cafes, and so on, but I had the opportunity to go and try French cuisine at a Michelin-starred restaurant. The location is right in the middle of a residential area! It's just a short taxi ride from Asakusa Station. The restaurant is housed in a concrete building. A hippopotamus figurine welcomes you at the entrance. By the way, the first floor is where the restrooms are located. After leaving our coats, we headed to the second floor where tables were neatly lined up, and it seemed like they could accommodate about five groups. I expected it to be fully booked since it's a Michelin-starred restaurant, but surprisingly there were only three groups. Maybe it's due to the influence of the pandemic? Excitedly looking at the menu, I noticed it was very simple, listing only the ingredients, and as each dish was served, I could indeed see those ingredients! Although there were only 8 items on the menu, the portions were quite decent. Overall, the French cuisine was visually appealing, with a beautiful balance of tableware and ingredients. There was a lot of seafood, and dishes like squid and caviar, and soup preparations were so luxurious and delicious. The red snapper had a crispy texture from the seared scales, mixed with plenty of vegetables and soup, it was amazing. The Akaza shrimp was also beautifully presented, with a good harmony of herbs. The main dish was lamb. The dessert, Chocolat en Parade, was superb. I just wished for a bit more wonder from a Michelin-starred restaurant...but it was truly wonderful.

#Homage#A two-star restaurant in Asakusa that even a crying child would fall silent#Born and raised in Asakusa#Cute hippopotamus welcoming you#Overall lacks depth in flavor but visually beautiful#Noboru Arai#Rising to the top like a star#NOURA hidden behind Homage also highly acclaimed and difficult to reserve.

Although some time had passed, this is a familiar restaurant for me. When I feel like having French cuisine, this place always comes to mind first. Perhaps due to the increase in inbound customers, the restaurant was fully booked. I ordered the dinner course and received the menu. I expected around 8 dishes, but the meal started with finger foods, soup, and so on, and it took a while to reach the first dish on the menu. The variety of dishes was impressive, and each one had a top-notch flavor. I entrusted the selection of wines to the sommelier. It was also exciting to see what wines would be served. I was amazed at how they could gather such delicious wines. French cuisine truly goes well with wine. This time, I decided not to take home the last baked goods and finished everything. It was the first time for me, and my stomach was completely full. I wonder what percentage of people can finish all the dishes?

I visited the famous restaurant Omage in Asakusa for the first time using Go To Eat for lunch. The door was opened by a friendly bear and Arai-san popped up to greet us, followed by a lovely lady in a kimono who escorted us to our table on the second floor. We tried the Rococo Tokyo draft beer, which came in cute bottles and delicate glasses. The amuse-bouche included broccoli and edamame mousse, radish and butter, focaccia croutons with olives and salted sardines, garlic brûlée with white miso foam, and Kinua fritters. We also opted for the oyster dish, served with bavarois, oyster champagne jelly, oyster mousse, and oyster sorbet to mix together. For appetizers, we had blue lobster tartare with mayonnaise, shallots, chives, and sesame oil, and slow-cooked black grouper with celery and clam sauce. The main course featured roasted lamb with morel mushrooms, ricotta cheese, spinach cream, and lamb broth reduction, accompanied by warm mayonnaise-flavored sauce. The dessert menu included a unique twist on traditional Japanese sweets like thunder mochi and truffle custard pudding. We also enjoyed a bergamot dessert tart with lemon chocolate tart, bergamot jam, chocolate ice cream, and creamy meringue. The meal ended with tea snacks like financiers, cherry blossom kintaro, and canelés. Overall, it was a delightful and impressive dining experience with delicious dishes. I hope to have the chance to visit again.

I had a special Christmas dinner course. The ambiance, interior atmosphere, and quality of the staff at this restaurant are truly amazing. You can enjoy your meal feeling like you're in a different world. We enjoyed the course with wine pairing, and it became a special Christmas memory with various dishes and excellent wine. Wine pairing during the course is a must! The dishes are visually stunning with a quality I've never seen before, the ingredients are of course top-notch, and there is nothing to complain about the taste. I definitely want to visit for some celebration every year.