First visit. French restaurant, 146th visit. A restaurant named after the illustrious career of Dominique Bouchet, such as Robuchon and Tour d'Argent, which does not need to be mentioned again. It is a French restaurant with one Michelin star in Tokyo 2023. However, I thought that French restaurants in Ginza would be unnecessarily expensive, and as someone who is not a devotee of Michelin, I had no intention of going, so the restaurant had been put on hold until now (laughs). However, recently I have been strangely drawn to the taste of foreign chefs. Well, here, although Chef Dominique himself is not cooking, I thought I might be able to feel his DNA to some extent, so on the last day of Golden Week, amidst pouring rain, I visited for lunch with a friend. ■ Interior After going up to the second floor in an elevator in an inconspicuous building in a back alley of Ginza, you suddenly arrive at the restaurant, a common sight in Ginza. The interior of the restaurant has a modern and sharp atmosphere, leaving a truly impressive impression. The table spacing is wide, with crisp white tablecloths and a single white rose in a vase. This creates a calm and elegant atmosphere in the restaurant. Typically, during the first visit to such a restaurant, I tend to be nervous and overwhelmed by the atmosphere (laughs). My friend, on the other hand, was already excited at this point. By the way, men are required to wear jackets, but fortunately it was cool today (laughs). ■ Impressions I expected a refined and delicate taste, given that he is a Robuchon alumnus, but there was none of that. The starter of scallop velouté was rich and heavy, immediately striking a chord with me. The subsequent menu was unexpectedly solid in taste. Furthermore, every detail of the ingredients on the plate showed a meticulous and skilled taste, which is truly remarkable. In contrast to a certain former one-star French restaurant I visited recently, the difference was huge, and it helped heal my wounds (laughs). Also, the portion size was sufficient even for a big eater like me. As a restaurant of the same class, I think Asahinagastoronom, also a Robuchon alumnus in Kayabacho, is close, but their taste is too refined and elegant in a typical Robuchon style, which didn't appeal to me, and the portion size was also smaller, so I definitely preferred this place. As Mairevi mentioned, the three-dimensional aspect of the dessert is at Asahinagastoronom, but that is just about appearance (laughs). The atmosphere of the restaurant, the service, and the presentation of the tea appeal to women, making it a safe bet for them. It's no wonder that the restaurant's Instagram is full of sparkling selfies of women (laughs). ■ Today's course, including tax, was 15,000 yen (plus a separate service charge of 12%), and the contents were as follows: ❶ Amuse-bouche - Tartare of shrimp and whelk in a coronet - Wikyo mousse, champagne jelly tart - Pate en croute ❷ Scallop velouté ❸ Symphony of colorful vegetables, Ju de volaille (chicken sauce) ❹ Pan-fried rockfish, ginger-scented bouillon ❺ French duck turtu (baked in a pastry shell), truffle sauce. Cauliflower mousse, beet puree, celeriac puree ❻ Banana, liore, chocolate sauce ❼ Tea (Versailles at night) ❽ Tea sweets - Berry pate de fruit - Lemon cream tart - Apricot macaron - Opera champagne x 1 - Soft drinks x 2 - Mineral water x 1 Total for 2 people: 42,000 yen.

I visited for the first time. I requested a calm seat, so I was guided to a semi-private room in the back. There were many photos of French landscapes on the walls. Among them was a photo of Dominique and his family when he received a medal. Paul Bocuse was also in the photo. It seems to be from quite a while ago. I had the Generations course. The dishes proposed by the ambassador of French culinary culture are all orthodox. However, Dominique is living in Japan and his wife is Japanese. There are subtly embedded Japanese elements in the dishes. The meal started with Petits Salés, which consisted of three small items using trout, cream cheese, and beets. Then came the amuse-bouche, which was scallop mousse topped with thinly sliced raw mushrooms and a small truffle. Quail Ballotine au Jus de Volaille was like a sausage dish made with quail, pistachios, and minced trumpet mushrooms wrapped in quail meat. The accompaniments were Brussels sprouts, baby carrots, and green peas, with a chicken-based sauce. Red Snapper Beignet with Sauce Vierge was served with fried spring roll-style red snapper on the left and sweet potatoes and white carrots on the right. The sauce in the middle was made of tomatoes, capers, grapefruit, and vanilla beans. The taste balance was exquisite. Roasted Pork Fillet with Porto Blanc Sauce was a pork fillet wrapped in Parmesan and walnuts. The sauce was based on port wine. The two accompaniments were also elaborate. A small sandwich with caramelized black pudding and apple, and an artichoke mousse with lily root. This was the exceptional dish of the day. I had wine by the glass to accompany the meal. The Santoban white wine chosen for me was subtly delicious. For dessert, I chose the Berry Millefeuille. It came with strawberry and raspberry ice cream and lots of fresh strawberries. It was a truly spring-like dessert. Petits Fours included blueberry macarons, chocolate, raspberry mousse, and apple and calvados jelly. The drink menu had a good selection of herbal teas. It was a nice system to be able to choose after enjoying the aroma. However, my wife and I are both coffee lovers, so we chose coffee. It was a delicious coffee with a rich flavor and sweetness. I strongly felt the French essence. I think everything, from the food to the service and atmosphere, was very good. I will definitely come back.

I happened to stop by due to circumstances, and it was very good. I received many cute and delicious dishes and felt satisfied. The wine was also chosen as I requested, and it paired very well. I had deer meat, which was surprisingly tender and had no gamey taste at all. I will visit again since it was such a wonderful experience.

The wine was delicious and the sommelier suggested pairings for the dishes. Being able to order half glasses was great. There was no wine list, so I didn't know the prices, but I was pleasantly surprised at how reasonable they were when I saw the bill. The menu items were visually appealing and all looked appetizing. I had a luxurious and elegant time in this unique space.

Family outing to a French restaurant after a long time. First, I was impressed by the interior. The gray and white color scheme was so lovely, I even thought about redecorating my home to look like this. The perfect amount of brightness was also nice. I could imagine hosting a girls' night here and everyone getting excited with this interior. We chose the lunch course "Heritage". For drinks, I opted for the pairing course. Since my family members aren't strong drinkers, the sommelier helped choose wines that matched their preferences and the dishes. It was a great decision to have different wine choices for each of us. When I tasted my family's wine (not the best etiquette, I know), I noticed that the pairing wines were milder and complemented the dishes, while the individual choices enhanced the wine flavors. The pairing wines seemed to focus more on the food. Both wines were delicious. The dishes were also delicious without a doubt. The Lee de Voe in the salad had a unique texture, almost like liver or meat, which was interesting. In the end, I was in a good mood and ended up adding cheese as well. My stomach was so full, but I have no regrets. It was delicious. I really love Gorgonzola. But next time, I'll try to be more restrained. I ate too much... The food and wine were both delicious. The service was also excellent, so I'll definitely come back. Maybe next time, I'll try a different course.

Hello, this is "Gourmet of Solitude⭐︎", the food servant of all the intelligent and sophisticated followers. I spent about 10 days hiding in the mountains of Switzerland (7132 Hotel in Vals) again... I love the amazing spa there. But Japan is really hot, humid, so hot... (T_T) I walked just a few hundred meters from Yurakucho Station. Just walking a few hundred meters makes my Brioni T-shirt back and the left forearm where I hang the indoor jacket slightly sweaty. It's good to sweat, but I don't want to sweat at all except when I want to. There is no shade around the building here... Riding the elevator, pressing the button, ding. Oh, I arrived. Oh, today is really hot, I don't feel like wearing a jacket. What, it's not instantly cool even when I enter the store, the temperature at the entrance of the restaurant in summer is super important. In front of me is a female staff member at the reception, and a small waiting room/lobby in the back, Nobody. Me, waving my face with my hands, "Hello. I'm Gourmet of Solitude⭐︎, I made a reservation at 12:30." Female staff, "Welcome, thank you for coming in this hot weather. Your companion is already waiting inside. Oh, Gourmet of Solitude⭐︎, please wear the jacket." Me, "Okay." Did you notice the exchange so far? The following is just a "high-end restaurant", but it's not good to forcefully encourage a visitor who is feeling hot to wear a jacket. Of course, even if you spend 80,000-120,000 yen per piece at a proper high-end French restaurant, it's also tasteless to insist on wearing a T-shirt. If this was a wonderful customer service at a first-class store, it would be like "It's hot, isn't it? What should we do, it would be regrettable for us to have Gourmet of Solitude⭐︎ wear a jacket. We will bring you cold water and a towel immediately, would you like to rest a bit in the waiting room over there until your sweat dries?" If you are gently and considerately served like this, my sweat will surely dry up quickly and I can comfortably wear the jacket and head to my seat. The difference is huge with just this little thing, that's why staff who can provide sophisticated and advanced hospitality are rare in high-end restaurants and luxury hotels. Still feeling hot all over, wearing the jacket and heading to my seat. Ah, troublesome, so troublesome (-_-) "Sorry, I got lost at the subway exit and was a little late!" While I was talking like that, oh, in front of me- a Madam, wearing a wrinkled T-shirt with a flashy synthetic fiber stole wrapped around her neck, passed by without wearing a jacket- hey? Hey, two brown Asian-looking men sitting in front of me, wearing chino pants, sneakers, a backpack, and a short-sleeved polo shirt like train enthusiasts- hey? Hey, the man sitting next to me is wearing a sloppy collar on his ordinary short-sleeved polo shirt- hey? Stop it, I recall a stupid memory from a faraway past when I was caught by the police for turning right where it was prohibited because I didn't notice the time restriction, and another right-turning car passed through without being caught and let go, how unfair and frustrating it was. Ah, the start is not good, pu! The start is not good at all! (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾!!! Shaking my head and pulling myself together. Yes, in times like this, let's look at the face of my companion and the white rose in 70% bloom displayed on the table, let's gaze at them, and regain the pure part that exists in me. Sommelier, "Welcome, Gourmet of Solitude⭐︎. What would you like to drink today?" Me, "Oh, thank you. It's very hot, so can I have carbonated water for two people for now? I'll think about it in the meantime." Sommelier, "Certainly ^^" There are professions in the world where it is said that it is better to age, and so ==========

It's been a while since I had French cuisine as a whole, and I found the portion and quality of the courses to be good for the price. However, there wasn't a particular dish that stood out as exceptionally delicious and memorable. The service was attentive, with dishes being served simultaneously to all guests at the table, which I appreciated. Overall, I prefer Japanese chefs' restaurants as I tend to prefer flavors over textures and aromas that are more common in foreign cuisine.

While I was a bit disappointed when I got on the elevator, the service at the restaurant gradually built up my expectations and helped me relax as time went on. The traditional dishes like the beef stew and red wine reduction had a real depth and flavor that impressed me. It was a truly elegant experience that allowed me to enjoy a sense of adult eroticism and sophistication.

Upon entering, there is a waiting room-like area that has a nice atmosphere. The food and wine are also good. The wine cellar has a charming feel to it. The fish dishes, amuse-bouche, and desserts were delicious. While the quality of the meat dishes is good and tasty, they lacked freshness which was a bit disappointing. The prices are somewhat high, but they gave us small sweets and a rose as a gift when we left, and the service was excellent.

- Beverage ◎ NON (Non) No.3 Toasted Cinnamon & Yuzu You can feel a slight cinnamon flavor and a gentle citrus taste, which gives a rounded feeling. It's not as sharp as wine, nor as overly sweet as juice. When consumed on its own, it may lack a strong presence and feel a bit unsatisfying, but it pairs quite well with dishes. The subtle taste enhances the dishes, and the slightly refreshing aftertaste when sipped after a meal blends nicely. - Lunch Course (Heritage) ★ Petite Salé Three bite-sized items are provided. The cream cheese set with gelatin spreads a light and elegant flavor of cheese and citrus in the mouth. The marinated trout has a nice texture and flavor, not too strong on the marinade, and complements well with the crispy skin and salmon roe. It gives a snack-like sensation. The cream cheese coated beets also have a beetroot flavor that is straightforward. - Amuse-Bouche A scallop potage with a strong scallop taste and a rich creaminess. The addition of raw scallop pieces balances the heaviness, making it a good choice. - Bread & Butter Bread and butter sourced from France. The bread has a delightful wheat flavor and sweetness that intensifies with each bite, especially when paired with butter and salt. The additional honey bread has a rustic honey flavor that complements dishes well. - Symphony of Colorful Vegetables Ju de Volaille Warm vegetables with a chicken-based sauce, offering a voluminous and satisfying dish for vegetable lovers. - Grilled Tilefish with Ginger-flavored Broth The tilefish has a crispy scale texture and is served with a flavorful ginger-infused broth, creating an elegant and refreshing taste. - French Duck Torte with Truffle Sauce The sauce overpowered the duck meat, lacking the robust flavor of duck and feeling imbalanced. The beetroot side also felt monotonous. - Chef's Recommended Dessert of the Day - Mandarin Cream Cheese Similar to the main course, this dish felt one-dimensional. It started refreshing but became dominated by the sourness of mandarin, losing its appeal over time. It needed a more diverse flavor profile to enhance the overall impression.

This is a high-end French restaurant. The service is top-notch and the food is delicious, but the prices do not match the quality of the dishes! The meat dish, beef tail stew, was not good... it was bland, lacking any excitement, and did not feel special. According to the staff, they were trying to recreate a home-cooked meal. I did not come here to pay a lot of money for home-cooked food. I was expecting a special French meal that would impress me, so I was disappointed.

Online reservations are convenient. The food is incredibly delicious. You can also choose non-alcoholic drinks which are great. I love fish dishes, and the flavor of the fish was fully brought out. The desserts were mini-sized, and I was able to try 4 different kinds. The design of the restaurant also gives a sense of luxury. It's a really nice place. I highly recommend it for girls' night out or dining with clients.

Although it was lunchtime, the bill came close to 50,000 yen for two people. The course was 10,000 yen, so maybe the wine pairing was overpriced. However, I felt that the wine pairing was well done, even though I am not an expert. The food was all very delicious, especially the fried fish and quail meat dish. The staff were friendly and provided interesting information. They even showed us around the winery, making us feel happy when we left.

Dominique Bouchet, with its headquarters in Paris, has a Tokyo branch located in Ginza. The interior of the restaurant can be easily divided to create individual private rooms for each customer. On this particular day, only the furthest room was set up for 8 people, while the rest had no partitions and were arranged into 4 tables. - Amuse-Bouche - Ray wing with butter sauce - Onion cocotte with abalone and mushrooms - Monkfish vaboul with burdock risotto and sauce vanjoune - Wagyu fillet with seasonal vegetables and Perigueux sauce - Dessert As expected from a renowned restaurant, the service was excellent. The flavors of the dishes were superb, with outstanding sauces that were elegant, beautiful, and delicious. It was interesting to see the use of monkfish and other unique ingredients. The Wagyu beef was top-notch, and even the dessert was perfect. Despite the high quality of the food and service, it was surprisingly easy to make a reservation at this restaurant. It's a delight to have access to such a prestigious restaurant without much hassle.

The atmosphere and the dishes at the restaurant were stylish and enjoyable. The desserts were especially delicious, we shared two of them. The staff was French and it was a good opportunity to practice French. I think it's a good place for a luxurious lunch.

The prices were not too high, the interior was like an art gallery, the food was beautiful, delicious, and neatly presented, and the service was fantastic. I thought it was a restaurant I would like to visit again. The rich mashed potatoes were especially delicious. I already liked mashed potatoes, but these were even richer and incredibly tasty. The only thing I didn't like was the hard bread that was difficult to bite into. All the desserts were delicious as well. I often go to French restaurants, but I'm glad I tried this one. The atmosphere was quiet and peaceful.

The dishes were not extravagant, but each one was delicious. The cooking of the ingredients was superb, but the sauce was especially delicious. Both the celeriac puree and the sauce had a slightly sweet flavor that suited my taste. We sat in the sofa area at the back, which was quiet and had a gentle atmosphere, making it very comfortable. The staff were also friendly and created a lovely experience.

The entrance of the building was a bit confusing, but the interior of the restaurant had an elegant and sophisticated white-themed decor that was not too formal or too soft. The restaurant didn't seem very large, but it might have felt narrow due to the layout. Items Purchased (including tax and service charge): - Heritage (16,800 yen): Beet mousse and red wine jelly, shrimp tartare, and white miso artichoke. The shrimp tartare was delicious. - Amuse-Bouche: Celery root mousse with king crab inside, glazed with green apple. It was sweet and had a subtle crab flavor. - Reed Vore's Lacquer with Port Sauce: Tender lacquer with a mild taste, accompanied by a light and refreshing port sauce. - Monkfish Vapour with Burdock Root Risotto and Van Jaune Sauce: Strong-flavored monkfish with a rich sauce, and a delicious risotto with truffles. - Beef Tail Red Wine Stew with Truffle-flavored Potato Puree: The stew was light but had a deep and aromatic flavor, and the potato puree was exceptionally tasty. - Vacherin: Meringue with citrus jelly, basil sorbet, cream cheese mousse, and crystal pomelo. A refreshing and well-balanced dessert. - Versailles Night: A dessert with various small sweets like raspberry meringue, opera, fruit tart, and chocolate crunch. - Non-alcoholic drink (1,680 yen): Raspberry-based drink blended with chamomile tea, with a slightly sour taste. - Acqua Panna (1,064 yen). Service was excellent with attentive staff, reflecting the restaurant's affiliation with Relais & Châteaux. The dessert selection was limited, but the three-dimensional dessert experience was satisfying. The only downside was the uncomfortable chair design, but I would consider revisiting if that changes.

I revisited during the season when winter ingredients are delicious, as it was delicious last time. I tried to cover it with the presentation, but I was shocked by the quality and taste. I almost doubted the menu for a moment. What is this? It feels like a bistro. Well, they should have reconstructed it well!! Maybe they didn't have enough time to prepare? The sauce was not enjoyable at all, it felt too shallow. They should have gone for a more casual menu like "Amalantos" or "Alternative" for the new year. If that's the case, I should have gone to the cheaper bistro "Le Copain du Domaine". The beignets were more tasteful at the bistro "Gourmandises" and were delicious. It's a shame that a bistro at 8000 yen course loses (><) It's very disappointing when the satisfaction with the food is this low, it's difficult to revisit. - Petit Sale: Red turnip and beetroot -> Sour shrimp tartare -> Slightly salty artichoke with white miso -> Salty - Scallop mousse with mushroom potage: Looks beautiful, but no aroma. The scallop mousse has a weak taste, and the raw mushrooms and truffles also have a weak taste. I wonder which raw mushrooms they used? The aroma is too weak. I compare it to L'Arpege's specialty. - Symphony of colorful vegetables with Jus de Volaille: Collected various vegetables. The vegetables from Le Ferber and Restaurant May are several times more delicious. The chicken sauce also lacks depth. Maybe they didn't have time to make the sauce? - Red snapper beignet with sauce vierge: The beignet is wrapped in puff pastry. The salt is strong, and the sauce feels like a shortcut. - Roasted pork fillet with sauce port blanc: The meat is falling apart, and the skin lacks flavor. The garnish is blood sausage and apple. Even without the strong sweetness and acidity of the fruit, the blood sausage doesn't have the umami or quirks. You can eat this class at other bistros. I want to eat L'Arpege's blood sausage again. - Tarte Tatin: I was asked to choose dessert first, so I was expecting it. A cold Tarte Tatin appeared. If it's a cold menu, you should have asked after the main course. The Tarte Tatin dessert was only about appearance. I'm dismantling and presenting the Tarte Tatin, but the pastry was soft.

About a month ago, I made a reservation and visited with 5 people on a weekday at 7 pm. We ordered the omakase course for 18,000 yen (including tax, excluding service charge). We had 3 bottles of wine, including a 2013 Champagne Blanc de Blancs. The food was not as traditional as expected, but the flavors were quite gentle and wonderful. The service from our sommelier was excellent, and we had a truly happy time.

Dominic Bouchet seems to have been a right-hand man to the famous Robuchon, and it appears that he finally opened his own restaurant in Ginza, Tokyo. I visited the restaurant and was immediately impressed by the atmosphere at the entrance. The quality of the table seating and interior design is chic and elegant, making it a perfect place for a meal with important guests. The staff's service was also excellent. We started with a glass of champagne and a delightful amuse-bouche. The presentation was so beautiful that I forgot to take a picture. The amuse-bouche was a clean hit, complementing the champagne perfectly. The amuse-bouche was followed by a soup made with pumpkin and sea urchin, which had a rich and smooth texture. We then ordered wine pairing to accompany the meal. The appetizer was made with chicken gizzards, a delicacy in Japan. The sauce was incredibly delicious, showcasing Bouchet's talent. The tender gizzards paired perfectly with the sauce. The fish course featured pan-seared sea bass, with another excellent sauce. The meat course was braised beef cheek, which was melt-in-your-mouth tender and paired well with the sauce. The highlight of the meal was the sauces, which were all exceptional. The side dish of mashed potatoes with butter was a perfect accompaniment, allowing for different flavor combinations. The bread was also outstanding, showing the influence of Robuchon. For dessert, we enjoyed caramelized apples with Calvados, which was incredibly delicious. The petit fours were cute and showed attention to detail. Overall, it was a high-class restaurant with a sense of sophistication. The wine pairing was well done, and we even received a parting gift. It was a truly enjoyable French dining experience, hitting a home run.

I have always wanted to visit this restaurant. I went for lunch with a foodie friend. This place is a member of Le Relais de Chateau, located on the 2nd floor of a building. We waited in an elegant waiting area and were served cold herbal tea. Once my friend arrived, we were seated. We ordered the "Heritage Course" (15000 yen + service charge). We started with a toast of champagne. Here is what we had: - Petit Sale with 3 types of snacks - Amuse-bouche of crab and celeriac with green apple - Appetizer of Lee de Voir's duck with port sauce - Fish course of anglerfish with burdock risotto - Main course of braised beef tail with truffle-flavored mashed potatoes - Dessert of fruit salad with basil sorbet - Post-meal drink of a set of perfumed teas - Petit fours of 4 types of pastries. The service was elegant and the ambiance was like being invited to someone's home. The owner, Dominique, rotates between the 4 locations in Japan, so if you're lucky, you might meet him at the Ginza store. I would love to visit this restaurant again.