8th visit. I invited my favorite members and had the place to ourselves once again. It was another day filled with excitement. Even just looking at the food before eating was mesmerizing. The Platinum seat, limited to one group of six, is a sight to behold. The Taberogu 2023 Bronze Award winner. The name "été" comes from Chef Natsuko Shoji's name, as "été" means "summer" in French. She aims to keep the restaurant name short so customers can remember it easily, hence the birth of "été". Chef Natsuko Shoji ranked 42nd in the 2022 edition of "Asia's 50 Best Restaurants" and received the "Best Female Chef in Asia" award. A remarkable achievement to receive two awards in just 8 years of operation. Chef Natsuko, who is making a mark in the world, is now aiming for the "Best Female Chef in the World" award. I hope she continues to excel! "été" does not disclose its phone number, and the interior changes with the seasons, offering a different experience four times a year. The warmth of the fireplace is soothing, and a special, elegant time begins. Visit date: February 20, 2023 [Chef's Choice Course] ★Sea Urchin Tart A crispy sea urchin tart! Sea urchin tart is the specialty of "été". As the restaurant started with cakes, Chef Natsuko always serves a salt tart as the first course to emphasize her strong will. ★Pink Grapefruit Radish A visually stunning dish resembling a sunflower! Squeeze the grapefruit peel to eat. Inside, there's red snapper, avocado, and gazpacho with a mild acidity and slightly sweet aroma, truly delicious. ★Shanghai Crab A cute dish with crab! Both the outer and inner parts are full of umami, overflowing in your mouth. Enjoy the aroma along with the flavors. ★Brioche Cutting the brioche is already exciting! When you eat it, it's crispy and the most delicious bread you've ever had. The smoked butter pairs perfectly! ★Caviar Ravioli Cauliflower and Lily Root Sauce The sauce is incredibly delicious... Inside the ravioli, the sauce enhances the umami flavor... It goes perfectly with wine... ★Sweetfish White Asparagus Dashi I love the sound of the sweetfish being placed in front of you and the crispy scales are irresistible! The olive oil from Hiroshima Prefecture and the white asparagus dashi are delicious and full of flavor. ★Lobster Mousse in Puff Pastry They show you the freshly baked puff pastry before cutting it, and it's beautiful... The lobster mousse is also delicious and goes well with red wine. ★Bottarga Whitefish When you open the dish, it's artistic and mesmerizing. The creamy whitefish and bottarga complement each other perfectly! ★Red and White Strawberry Gelato It's made fresh after the customer arrives. With a good aroma and fruit chunks inside, the sweetness and acidity spread in your mouth. ★Mango Tart The mango tart is incredibly delicious. Even when you take it home to eat, it doesn't compare to enjoying it in the store. Wine Bottle Order: Jack Selos Rully de Meursault Sur Oger Carel Blanc de Blanc Meo Camuzet Vosne Romanee Emmanuel Rouget Vosne Romanee Hospices de Nuits Nuits St. Georges "Les Saint Georges" Comte Lafon Chassagne Montrachet "Charmes" The wines, including rare champagnes, are so delicious that it's almost a waste to drink them. I'd like to invite someone who also enjoys alcohol and toast with Jack Selos. It was a luxurious day. "été" is a beloved restaurant worth visiting, with only one group per day. I love Nacchan's thoughtfulness and kindness. I will visit again when the season changes. Thank you for the feast. Thank you for reading until the end. Please "Save," "Like," and "Follow." I'm still new to writing reviews, so please be gentle. I will reply to comments as well. Please follow me on Instagram (@eri.ogawa1102).

The high barrier for reservations and the expensive prices made me think I wouldn't be able to come back. But thanks to a member's invitation, I was able to attend a valuable seat. Delicate, feminine cuisine. The wine selection is high-grade. The members always come in pairs, as they mentioned. It's been a while since I had the 5 major Chateaus and they were so delicious that my excitement went up! The sea urchin bruschetta, meticulously arranged like a sunflower with citrus fruit pulp, was a masterpiece in both appearance and effort. It is served with tuna, avocado, and gazpacho. Refreshing~(*´ｪ`*)♡ And the focaccia was also very beautiful! The light crispy texture on the surface and the fluffy texture inside! The most delicious I've ever had! It fills you up and even though I don't usually eat it, I finished it. I could eat it every day, mindlessly as a snack. Ayu's spring rolls~ The salsa sauce made with watermelon was a new discovery. The ayu itself is said to have a watermelon scent, so it goes well together! The thinly sliced abalone was also delicious, and the dish combining lily root mousse, egg yolk ravioli, and caviar was also delicious. Despite using 18g of caviar, it's not too salty! The soup with grilled sweetfish scales was also elegant~ The pie wrapped with a whole lobster inside was like, "is this enough?!" with a generous amount of truffles. A feast for the eyes, mouth... and even the nose is happy. The mango dessert was too luxurious in its presentation (*ﾉｪﾉ)ｷｬｰ！！！！I had a great experience.

I was invited and visited this restaurant. It was a space that everyone would admire, with beautiful and delicious dishes, and Chef Natsuko's hospitality. They only serve one group per day, and their operating days are limited, but it's a place I would definitely want to visit again if given the chance. The dishes were not only beautiful but also incredibly delicious, and unexpectedly, the pace was fast and we were served quickly. Chef Natsuko was much more beautiful in person than in photos.

The food was all delicious. The bread and cake were exceptional. I think if you bring someone for a birthday or a girls' outing, they would be thrilled. It's a super difficult-to-reserve restaurant limited to one group per day!! But once you go, you'll understand why. They had an amazing selection of wines and champagnes. It's the kind of place where everyone can enjoy an exciting meal. Please let me visit again.

A restaurant that only operates about 10 groups a month, with dishes and space that are incredibly cute and beautiful. It was a feast for the eyes. Since it was Christmas Day, the lunch was perfect for Christmas. ~Order details~ - Course Uni tart Organic lemon with red snapper, avocado, gazpacho, radish, and pink grapefruit Shanghai crab with roe, innards, crab meat, and turnip brioche with black truffle fermented butter Ravioli with Shizuoka HAL CAVIAR, cauliflower and lily root sauce Grilled sweetfish scales, white asparagus soup Omar shrimp mousse, baked eel pie White and red strawberry gelato Hokkaido mango tart Cheesecake

ete, famous for its legendary cakes, offers a French course that is limited to one group per day and is completely reservation-only. The course lasts for 2 and a half hours. Located just a 2-minute walk from Yoyogi-Uehara Station in a residential area, the restaurant is housed on the first floor of a gray building with a chic exterior. Upon entering, guests are greeted by the chef and led to a secret space with beautifully decorated tables, creating a lovely atmosphere. Chef Natsuko Shoji, known for her illustrious career, has been recognized as one of Asia's 50 Best Restaurants in 2022 and has won the Best Female Chef award globally. Her dishes, reflecting her unique sensibility as a female chef, are not only artistic but also exquisite in taste. It was a truly special experience to spend Christmas day at ete. - Sea urchin tart: A reinvention of the legendary mango tart that gave ete its reputation, the sea urchin tart offers a perfect balance of spice, umami, and crisp texture. - Organic lemon with red snapper, avocado, gazpacho, radish, and pink grapefruit: A harmonious dish combining the moistness of avocado, the acidity of gazpacho, the umami of red snapper, and the texture of radish and pink grapefruit, all beautifully presented. - Shanghai crab: Served in a special crab-shaped vessel, this dish features succulent innards, roe, and crab meat paired with turnips, perfectly complemented by white wine. - Brioche with black truffle fermented butter: Freshly baked brioche exuding a delightful aroma, with a moist texture, subtle sweetness, and richness that pairs perfectly with the aromatic black truffle butter. - Ravioli with Shizuoka HAL CAVIAR, cauliflower, and lily root sauce: A moist ravioli made with a single egg yolk, paired with Shizuoka HAL CAVIAR known for its low salt concentration and rich flavor, creating a delectable combination. - Tilefish scale-grilled with white asparagus soup: A unique presentation where the scales crackle as the soup is poured over, featuring crispy scales, tender tilefish, and a flavorful olive oil-infused soup. - Lobster mousse with baked pie: Rich lobster mousse with a velvety texture and pleasant aroma, served with a crispy pie that balances the dish perfectly. - Eel dish: Eel cooked and mixed with rice to create a chewy and sticky texture, offering a delightful combination of flavors. - White and red strawberry gelato: A refreshing gelato with a perfect balance of sweet and sour flavors from white and red strawberries. - Hokkaido mango tart: A signature dish by Chef Natsuko, this mango tart is beautifully presented on a large plate with delicate flowers, offering a visually stunning and delicious experience. - Cheesecake: An elegant cheesecake with a moderate sweetness and rich cheese flavor, moist and perfectly balanced. Indulge in this unique and delightful course that stimulates all your senses. Would definitely visit again given the chance.

Summer Flowers ⭐️ Tabelog rating 4.35 Budget: Varies depending on the cake Yoyogi-Uehara (address undisclosed) ☎️ Reservation only Japanese female chef The restaurant of Natsuko Shoji, the first Asian female chef to be selected as one of the top 50 best restaurants in Asia, is now gaining attention worldwide. It is famous for being extremely difficult to make a reservation. Once you open the black, luxurious box, you will find a cake that looks like a jewel, attracting everyone's attention. The types of cakes vary depending on the season. This time, I tried a chestnut cake for the first time. Although the cake, which exceeded 20,000 yen, may seem a bit expensive, my father was delighted to receive it for his birthday, so it was worth it. The candied chestnuts were finished with a moderate sweetness and liquor, making it very easy to eat. Although I am not a big fan of chestnuts myself, I was able to eat it without getting tired of it. Truly amazing work by Chef Natsuko. If I eat a peach next time, I will have completed all the cakes! I look forward to enjoying the peach season next year. Thank you for the meal ❤️

Shop Name: été Location: Yoyogi-Uehara Price Range: 100,000~ Genre: Innovative Fusion, French Finally visited été✨ I have been wanting to try Chef Shoji's cuisine for a long time! The restaurant was as amazing as I had hoped. They only operate 10 days a month and only take 1 reservation per day (for 6 people), so it was quite difficult to book. I am grateful for the opportunity. The interior, dishes, and flavors were all packed with indescribable emotions. I don't want to say too much, but I definitely want to go back again. Thank you so much!! #été #ete #delicious #gourmet #cuisine #travel #art #Yummy #food #foodporn #foodie #morning #lunch #dinner #foodstagram #beautiful #art #artwork #travel #travelphotography #travelgram #nature #photooftheday

When you enter the restaurant, it feels like a small art museum with beautifully presented dishes that look like art. The price ranges from 127,000 yen including wine. The menu includes dishes like sea urchin tart with lemon sorbet, caviar with ground cherry mille-feuille, ayu fish with salsa sauce, ayu liver with mayonnaise sauce, red snapper with fried scales and matsutake mushrooms, duck meat with morel mushrooms and black truffles, matsutake mushroom risotto, and Nagano purple potato sorbet.

Sea urchin tart, lemon sorbet with caviar, ground cherry, layered sweetfish, shellfish salsa sauce, sweetfish liver mayonnaise sauce, red snapper, fried scales, matsutake mushroom with duck meat, morel mushrooms, black truffle, matsutake mushroom risotto, Nagano purple sorbet.

I finally had the opportunity to visit the coveted restaurant, été. I was invited by a gourmet friend. I have had their cakes before and they are unbelievably delicious. So, I absolutely wanted to try their food as well! été, run by Chef Natsuko Shoji, is a French restaurant with a completely exclusive introduction system, with the address and phone number kept private. It is a secret space where only one guest is welcomed per day. Lately, it seems they are not open for business much, making it even more elusive. The food was all incredibly delicious, and I had a delightful dining experience with my loved ones. As it was my birthday, they even prepared a special cake for me. I felt truly happy! Thank you, Chef Shoji, for the wonderful time. And thank you to my gourmet friend who made my wish to visit this place come true. ★Sea urchin tart★ Meyer lemon ice cream caviar★Egg and clam soup with black truffle★Brioche★Ayu fish with watermelon sauce and ayu mayonnaise★Red snapper with white asparagus dashi and sansho pepper★Partridge with lily root and truffle★Red sea urchin risotto★Nagano purple grape sherbet★Mango tart ※Dom Pérignon 1999※Jacques Selosse Rosé※Charmes-Chambertin 2019

I finally had the opportunity to enjoy the cuisine of Sumiko-san at a restaurant that only serves one group of six people per day. The course was a chef's choice menu, starting with a sea urchin tart, which is the specialty of the restaurant. The first dish is a salt tart, as the restaurant originally started with cakes. The second dish was a beautiful dish resembling a sunflower, with Meyer lemon ice cream and caviar. The third dish was a brioche that was crispy on the outside and fluffy on the inside, served with smoked butter. The fourth dish was crispy ayu fish with watermelon sauce and ayu mayonnaise, which was perfectly seasoned and delicious. The fifth dish was a mille-feuille of black truffle, eel, and eggplant, which was crispy and flavorful. The sixth dish was a red snapper with white asparagus broth, with the sound of pouring the soup enhancing the dining experience. The seventh dish was duck with a unique texture, followed by a luxurious summer truffle risotto. The dessert course included a Nagano purple grape sherbet, a mango tart, and a peach tart ordered as a souvenir. The entire experience at this dreamlike rose paradise was truly unforgettable and I look forward to visiting again in the future. Thank you for the exceptional experience.

Gourmet Lawyer's Food Diary [Instagram] joy_sound [Tabelog] _Chrome_ーーーーーーーーーーーーー Enjoyed a wonderful French cuisine experience at été, where Chef Natsuko Shoji creates each dish with great care in the best setting! Invited by a lovely group of people, we started with Salon 1999 Magnum champagne. The dishes, such as the 10-day aged sea bream tartare with citrus and olive oil caviar, mushroom and abalone mille-feuille, horse meat tartare, and more, were all beautifully presented and delicious. The ambiance and attention to detail in the interior design added to the overall experience. We also had a beef fillet and strawberry sherbet, ending with a mango cake for the birthday boy. Everything was delightful and I would love to visit again! Thank you, Enrique, for the unexpected treat!笑

Last time, I couldn't find the umami and ended up with a harsh impression, but this time, the innovative combination of ingredients, the fun, and the deliciousness completely changed my impression from last time. Overall, I think the taste is subdued. It's similar to the restrained thinness and simplicity of a traditional Japanese soup dish. The taste is not extremely salty or full of strong umami flavors. Instead, you get to enjoy the vivid artistry and uniqueness of each dish. It's surprising. Impressive. Despite the vibrant appearance, the flavors are quite subdued. This time, it was completely different from my previous impression, and I thought it was a truly unique and wonderful course. I applaud the chef's ideas. Rather than focusing on the taste, I want to applaud the originality this time. Especially the dish with bamboo shoots. The innovative idea. The combination with abalone. We had a great time with our friends. I look forward to visiting again. Thank you very much!

A visit to a mysterious and extremely rare French restaurant that I won't go into detail about, but it exudes a special feeling. It's like being in a space that completely shuts out the outside world, where you can enjoy soulful dishes. It was an unforgettable experience that is hard to compare to anything else.

Thank you for viewing. I hope you can give me your 'likes', 'follows', and 'save the store'. I visited the Tabelog Award 2022 silver winning restaurant 'été'. It had been a while since I last visited, so I was looking forward to it. Upon arriving at the restaurant and ringing the intercom, I was greeted by the smiling Nacchan. Her recent achievements have been wonderful, and it seems she will continue to shine not only in Asia but also worldwide. Even though she is still young, she is truly amazing. The dishes, including the cakes, are all like works of art. The cakes, in particular, are stunningly beautiful and it's easy to see why they are so popular. From the classic Uni Tart to the dishes with abalone and bamboo shoots, and the brioche, everything is elegant. It truly is art. The dishes I had on this day are as follows, along with a brief impression: 'Uni Tart' - a delicious classic tart 'Abalone, bamboo shoots, and abalone liver sauce' - the abalone and bamboo shoots complement each other well 'Freshly baked brioche' 'Smoked butter' - sweet and delicious, and the smoked butter is also great 'Fugu Shirako pie with cauliflower' - the shirako wrapped in pie crust with thinly sliced cauliflower is delightful 'Crab, crab roe sauce, and turnip' - the turnip with the rich crab sauce is luxurious 'Eel, eggplant, and black truffle' - a dish that is enjoyable both visually and taste-wise 'Red snapper scale tempura, white asparagus soup' - the shredded asparagus soup is refreshing and flavorful 'Hitachi beef fillet, moonlight lily bulb' - the moonlight lily bulb is sweet and delicious 'White strawberry and strawberry gelato' - beautifully presented on a glass pedestal 'Mango tart' - a mango tart surrounded by flowers 'Cheesecake' - the cheesecake is as delicious as the tart. I had a really enjoyable time and I would love to visit again. Thank you for the wonderful meal.

Limited to one group per day. Overwhelmed by the plantings and the flames of the fireplace that are changed seasonally for the Tabelog Award Silver. On this day, the solemn stone construction of pine trees with a sense of wabi-sabi is impressive. Overseas guests would be so delighted. The seating comfort of the chairs... I want this at home... lol. Now... I met Chef Natsumiko after a long time. I'm already excited from this moment on. First, starting with the sea urchin tart. The contrast between the fluffy sea urchin powder and the crispy tart crust. I've been in love with the tart crust from Fleur de The for a long time. I'm thrilled to be served a tart from the first amuse-bouche. The perfect amount of saltiness in the champagne foam hits the spot with the first bite. The combination of pear and gazpacho sauce is an exquisite balance of sweetness and acidity. This delicate touch is the reason why she is called a genius from a young age. The beauty of the presentation is breathtaking, and the fact that cooking is art is evident in Chef Natsumiko's style. I was completely captivated. And now, the freshly baked brioche with just the aroma alone is a knockout. The crispy and fragrant surface of the brioche is a delight to the senses. I would say it's the best bread in the world without hesitation. Thankfully, there were no other members who wanted seconds, so I ate a lot by myself. I even wanted to eat a whole one if possible, lol. I wish I could take this home someday... Next is the pie wrapped in a cauliflower that blooms beautifully in pure white. I hesitated to put the knife in because it was so beautiful, but I gathered my courage. Inside, there is plenty of plump shirako... What on earth is this, lol. The sauce control that plays with us with ups and downs in the course. Oh, I give up. The famous sweet sea bream scale tempura is served with crab broth. Chef himself dips the hot sweet sea bream in the soup in front of us, and after the sizzling sound, the scent of crab spreads throughout the nose. The sound, the scent, and then the scent again. The crispy texture and the flavorful taste. A dish that stimulates all five senses impressively. And the main dish is aged wild boar! I love Chef Natsumiko's tender chicken, so I was really surprised by the wild boar! The beautiful color alone tells you how delicious it is. The skin is baked to a crispy texture, and the meat is a beautiful rose color with uniform texture. The fat has reached its melting point and melts into a soft texture beyond expectations. Enjoying the wild taste to the fullest, with no unnecessary odor and an elegant aftertaste. If I could eat dishes like this all the time, I might become a fan of game meat. The dish is like an art piece that resembles a mushroom hunt. It's fun to look at and enjoy with your eyes. It's a shame to eat it, but once you take a bite, you can't stop. The strawberry sherbet for refreshing the palate is served in a beautiful strawberry vessel by the flower artist Shin Higashi. What a luxurious presentation! There are surprises scattered everywhere, and it's so much fun. On this day, we celebrated the birthday of my good reviewer friend. A mango tart from Fleur de The with a birthday message. And a video of a pianist who recently won second place in the Chopin Competition playing exclusively for my reviewer friend. Such luxury. My friends live in a different world. It's really strange that I'm included in it, lol. I want to be celebrated for my birthday here once, lol. And to finish, a Basque cheesecake. It was so delicious that I wanted to take it home. I'll do my best to make a reservation for the next OMAKASE! Throughout the whole time, I was captivated by Chef Natsumiko's world view. I enjoyed a dream-like time at a restaurant that achieved beauty and deliciousness simultaneously with a moving story.

From last month, I have been enjoying consecutive visits to this restaurant. It's like experiencing double happiness. Of course, it's fantastic. Although every month is a delight, I don't rush things like that (I can't even make reservations). In January, it was my birthday month, and the chef kindly prepared a birthday plate for me. I still crave the sophisticated and refined game meat I had there. Oh, just thinking about it makes me hungry. Thank you for always taking care of me. Bon appétit.

A quiet residential area. There, hidden away, is ETE. It's so understated that you might just pass by without noticing it. When you press the intercom and announce your name, the owner themselves greets you and guides you inside the restaurant. It feels like visiting a friend's home. You leave your coat, and are escorted to your table. In the center of the not-so-spacious room, a marble table exudes a special aura. Beyond that, there's a fireplace, and the table reflects in the window like a mirror. Everything seems meticulously planned. Limited to one group per day, the chef prepares dishes based on the guest and the time of visit. It's a space where you can share the best time and food with truly important people. In conclusion, the food, the choice of drinks, and the desserts all exceeded expectations. Each dish brought a mix of surprise and awe. It's hard to find words to describe the cuisine other than "simply beautiful and delicious." The dishes included: pancakes with caviar and butter, freshly baked brioche, crab soup that fills your senses, a meat dish covered with truffles, and an innovative French dish with lotus leaf. Each dish was like a work of art, enhancing each ingredient's best qualities. The effort and time put into creating each dish must have been immense. Today, I am grateful for the opportunity to be here. The dessert was the highlight, with mango arranged like a rose on a table covered with rose petals. Before eating, the chef scattered roses on the table, and we enjoyed the dessert in the midst of roses. The fragrance of roses, the sweetness of the dessert, and the right amount of light in the room, with yellow and orange roses reflecting, created a magical atmosphere. It felt like the rose-covered table existed in another world through the reflection of the fireplace's large window. "Beautiful and delicious" is the only way to describe it. While eating, you'll surely think of someone you want to share this experience with. The feeling of happiness fills you up and eventually overflows. It's only natural to want to share that feeling with others. I don't know when I'll be able to come back, but I hope to visit this wonderful restaurant with amazing people again. The next day, I enjoyed a cake I purchased from there at home, made with strawberries fitting for the season. The balance of acidity and sweetness was excellent, not too sweet or heavy on the stomach. Another beautifully delicious treat.

A gathering to celebrate the young pianists who performed wonderfully at the Chopin International Piano Competition. We were invited by a talented amateur businessman who also has impressive skills. Chef Natsuko Shoji, who creates beautiful melodies on the piano, served dishes that were as beautiful on the plate as they were delicious on the palate. The time spent with this one group of guests was an ecstatic experience, with every detail carefully thought out. Thank you for always providing such moving experiences. Thank you for the delicious meal.