Introduced by a friend, I visited a second French wine bar, Grivelle, and tried the Chambolle-Musigny '70. It was so delicious that I felt like crying. The chef had worked in the vineyards of France, and it was fun to hear his stories. The tantanmen noodles looked delicious, so I want to try them next time.

Everything was amazing! The first soup was so moving (*´꒳`*) The chef is handsome! I love noble rot wine, so I ordered it right away! The large asparagus! The abalone pie was too delicious. Thank you so much♪

The location of the restaurant is easy to find, but it's a hidden gem that takes a little extra effort to reach by elevator. They use high-quality ingredients like sea urchin, caviar, and truffles, so the prices are on the higher side, but the food was delicious. I thought it would be a great spot for a date!

A hidden gem French restaurant for wine lovers. The chef, who is also a sommelier, has experience working in top restaurants like Le Cepage and Kagerou Plus. He even worked in winemaking in Burgundy. The course menu paired with the finest wines is a delight. The French course, starting with the consomme soup that takes 5 days to make, is elegant and delicious. The thick scallop with truffle (1st photo) is a perfect combination of flavors. Even someone like me who dislikes shrimp enjoyed the shrimp fry (7th photo), so it must be really delicious. When you arrive at the building, you need to call before the elevator stops at the restaurant's floor, adding to the exclusive feel of the place. Highly recommended for wine lovers.

I visited "Arigotour" located in Shibuya, Tokyo. The place is on the 8th floor of a building just a short walk from JR Ebisu Station. This is an invitation-only restaurant, so the bar is set somewhat high. However, when you are able to visit, it's a delightful experience. The atmosphere changes as soon as you enter the restaurant from the elevator, which got me excited. There are both a counter and private rooms available. The dishes I tried included consommé, Kushiro oysters with oyster fry, Kano crab, smoked tartare of Miyazaki bluefin tuna with fromage blanc and caviar, sweet shrimp and prawn in chili sauce, and Ezo deer loin with burdock root puree and red wine sauce. The consommé served first was like a rich tea, packed with umami and layers of depth. It takes 5 days to make, and it truly was surprising. Overall, I had a great time and enjoyed the food.

Aligoteur (Aligoteur So Much Happiness) is a restaurant where you need to make a reservation before using the elevator. The chef, Kohei Taguchi, who has worked at famous French restaurants such as "Restaurant Fuu," "Le Feu Le Verre Sons," and "Amour," has a wide range of skills, including wine making in France. The menu includes ramen, tantanmen, curry, appetizers, fish, meat, curry rice, sea urchin pasta, fried myoga, and delicious oysters. I particularly enjoyed the dessert with noble rot wine.

Ebisu exclusive member-only restaurant. I was taken to the second place I've always wanted to go but couldn't because of the high threshold. Finally going there was very satisfying. It was a luxurious experience to be able to visit as a special bar user. It was the best. #Restaurant Please share delicious food recommendations. Follow me on Instagram for more information. I also organize gourmet gatherings and reservations for difficult-to-book restaurants. Follow my stories for quick and abundant information. Likes and comments make me very happy. Feel free to join. #Ebisu #EbisuGourmet #TokyoGourmet

Located just a short walk from Ebisu Station East Exit, this referral-only French & Wine bar on the 8th floor of a building is truly unique due to its dedication to food and exceptional wine pairings. While I personally enjoy indulging in the food and wine, some regulars opt for a lighter meal with a few glasses of wine. Recently, they have started accepting online reservations, making it more accessible than before!

This place offers a cozy, modern, and smart atmosphere without being overwhelming. To put it simply, the food is just delicious. Really tasty.

Luckily, I was able to visit this place. Triple consomme, salted foie gras with truffles and maitake mushrooms, grape shrimp with caviar, Aomori smoked bluefin tuna, homemade karasumi, fruit tomato gazpacho with hairy crab tartare, Noto Jingo's hairy crab, polished pufferfish with skin and sprouts soup, omar shrimp with tarragon, long-tailed duck, truffle pasta, truffle ice cream. It was even luckier to be able to eat grape shrimp. The wine was delicious too, it's a wonderful restaurant.

I visited a restaurant near Ebisu Station. It is known for its innovative vibe and delicious wine. The restaurant operates on a referral basis, but sometimes reservation slots open up on Pocket Concierge, so I booked through there. When I arrived at the building where the restaurant is located, I had to call and the elevator automatically took me to the floor where the restaurant is. It was a bit confusing, and I ended up calling multiple times. The interior of the restaurant is chic with a hidden gem vibe, and they only have a counter seating. I opted for the chef's choice wine pairing. The Sauvignon Blanc was a great start, paired with edamame, clams, and crispy plum. The flavors were elegant and reminiscent of a high-class izakaya. The tuna with ink sauce was bold and paired well with Bordeaux. The consommé with Pinot Noir was rich and deep in flavor. Foie gras with black truffle was a classic combination, paired with a Champagne. The lobster was paired with Viognier, creating a comforting pairing. The spring roll with saury and saury liver sauce was straightforward and delicious, paired with Syrah. The frog legs with basil and butter sauce was a French classic, paired with Chassagne-Montrachet. The crab risotto was light and paired well with a Bordeaux white. The raw oysters paired with Alsace Riesling was a perfect match. The beef main course was tender and paired with a second-growth Bordeaux. The meal ended with matcha ice cream. The bill came out to be around 60,000 yen. I later found out that the bill only included the drink charges, and the food charges were separate. The total cost for food and drinks for one person was around 50,000 yen. Looking back, the quality of the unique wines served was exceptional, which may justify the high cost. However, the lack of communication regarding the pricing was disappointing. It made me question the value of the experience. In retrospect, I realized that the restaurant's concept is tailored for a specific clientele, and perhaps I was not the intended guest. Overall, the food was overshadowed by the pricing issue, leaving a mixed impression.

This restaurant operates on a referral basis, so you cannot press the elevator buttons to go to the store's floor. Inside, there are counter seats and private rooms. With an open kitchen, you can enjoy a meal while chatting with the chef. I had a course for 19,118 yen. The dishes included smoked bonito with leek and mascarpone sauce, marinated shrimp with ikura, sardine and eggplant roll with corn flour, foie gras with chestnut, triple consomme, lobster with shredded cabbage, snapping turtle risotto, eel roll with mushrooms, milk lamb from southern France, tantan noodles, and Sicilian nectar ice cream. The variety of dishes was impressive, and the quality of the food was high. The chef prepares each dish with care, resulting in delicious and satisfying meals. The restaurant has a welcoming atmosphere, and I look forward to visiting again.

Introduced. Both the wine and the food are exquisite. It is a counter seat. A mysterious restaurant where you can experience a sense of luxury and the hidden side of French cuisine. It is a good restaurant where you can eat authentic French cuisine in a special atmosphere. Once you go, you will want to visit multiple times.

- Chilled button shrimp chili with shrimp - Fresh oysters from Murotsu, Hyogo, San Pellegrino jelly with sea water concentration, white asparagus, fried shallots - Marinated foie gras, corn, corn puree, baby corn, truffle - Triple consomme - Atami wild boar shoulder loin, Western wasabi and fresh cheese sauce, Iburi-gakko - Crab and green chili capellini - Lobster, paprika and zucchini with shrimp oil, sun-dried tomato and shrimp bisque sauce - Black abalone, white carrot puree, chicken wings and clam broth - Grilled eel, eggplant in miso style, caviar with myoga and fresh ginger - Irish red beef, red wine sauce, mushrooms, fond de veau - Tan-tan noodles [Wine] - Henri Jayer Richebourg 1986 - Leflaive Montrachet 1998 - Chateau Latour 1962 This day was a major event. The wines "Henri Jayer Richebourg 1986 (magnum)" and "Leflaive Montrachet 1998" were both extremely rare and it may be the only chance to drink them in a lifetime. Surrounded by such precious wines, participants enjoyed their meal in what could be described as a stroke of luck. (Needless to say, "Chateau Latour 1962" is also a very rare wine. It may be overshadowed by the impact of the other two wines, but it is equally exceptional.) This was my second time at Aligoté, but it was my first time having their course meal. Chef Taguchi specially prepared recipes for this day to pair well with the wines. Particularly outstanding was a dish featuring marinated foie gras and corn. This dish alone was fantastic, and its compatibility with the wine was impeccable. The meal ended with Chef Taguchi's original Tan-tan noodles. It was a memorable and highly satisfying experience with the rare wines and delicious dishes. I look forward to trying a different course meal on another occasion. Thank you for the wonderful meal.

A shop that teaches the true meaning of marriage ✩︎ Aligoteur ✩︎ When the elevator stopped on a floor that it never stops on, I found myself in an extraordinary place ✨ It was like a miracle ✩︎ Needless to say, everything was delicious! The dishes made with seasonal ingredients were so carefully prepared, it felt almost sacred ☺️ I was in awe of the dedication of Chef Taguchi and Chef Kuriwaki to each dish and their creative ideas for the course ❤️ They also taught us how to eat each dish and the best timing to drink the paired wine ♡♡ Wine, an essential element to truly complete a dish, has become an integral part of the meal. It opens up an infinite world of flavors that you wouldn't experience otherwise. I was truly amazed by the experience! The detailed explanation of each dish and wine, the convincing power of it, the satisfied look on the chef's face when all dishes were served, and the overall atmosphere of the restaurant - I loved everything about it ♡ Time flew by and before I knew it, nearly 6 hours had passed haha Thank you for a blissful moment ===========

Store Name: Aligotour Budget: 40,000 yen per person Address: 8F Granbell Ebisu III, 1-11-9 Ebisu, Shibuya-ku, Tokyo Located in Ebisu, Aligotour is an exclusive French restaurant that requires an introduction to visit. I was invited by gourmet friends to dine here for the first time. The owner chef, Mr. Taguchi, has an impressive background, having trained at various renowned restaurants including the recently awarded 3-star Le Reflet Versons. He also studied wine at a winery in France, showcasing his expertise in both food and wine pairing. On this occasion, we opted for the pairing course featuring ingredients from Mr. Taguchi's hometown of Hokkaido, with a focus on seafood dishes. One standout dish was the thick oyster from Akkeshi, which was incredibly flavorful and paired perfectly with a white wine-based sauce, showcasing Mr. Taguchi's deep understanding of the ingredients. The Oman shrimp ratatouille was another highlight, with a sauce made from the Oman shrimp itself, emphasizing the deliciousness of the ingredients. My personal favorite was the cep risotto, beautifully presented in the first photo. The way the aroma was brought out in this dish was truly exceptional. I would love to visit again to try more dishes beyond the winter ingredients. Thank you for the wonderful meal. I also post on Instagram, so I would be delighted if you could follow me. #Ebisu #French #Aligotour #IntroductionOnly #HiddenGem #HardToBook #LeRefletVersons #Sommelier #Wine #Pairing #CreativeCuisine #CreativeFrench #Seafood #Oysters #Shirako #OmanShrimp #Eel #CepMushroom #Truffle #Abalone #Uni #EbisuGourmet