I suddenly realized that I haven't been on a date to see the night view for a long time, so I made a reservation. The dinner course included 5 dishes plus a sparkling toast for 8,000 yen. The table was by the window, which made me very happy. In this day and age, all customers were seated by the window, but the night view was exceptional. The dishes were interactive, with burners and opening bags in front of us. Especially the main dish of foie gras and black wagyu beef bourguignon in a pie crust was delicious. I think this restaurant offers a rich dining experience and is recommended for those who want to enjoy the night view.

It's been a while since I had a traditional French course meal! I made an early reservation and visited this restaurant located on the 58th floor of Sunshine City. As I rode the elevator up to the 58th floor, I found that it was a private floor with its own entrance. The interior of the restaurant was impressive, with a breathtaking night view. In the clear winter air, the distant night view spread out mysteriously and beautifully. I enjoyed dinner while admiring this view. I had the 8,000 yen course meal (plus a 10% service charge). Here are my comments on each course: <Amuse 1> Rossini Parfait A bite-sized dish with wagyu sirloin and foie gras mousse inside a corn cone. The foie gras had a rich aroma and paired well with the wagyu, creating a delicious combination. The black truffle and fresh black pepper added a nice touch. Perfect with sparkling wine! <Amuse 2> Mont Blanc of Lily Root Served in a lovely glass container, this delicate Mont Blanc dessert had a hint of lemon oil. The ham flavor at the bottom added depth, and the edible flower petals were a nice touch. <Appetizer> French Pâté and Black Rice Blesse with Cassis Coulis A terrine dish with shredded chicken, black rice risotto, and apricot compote. The cassis sauce was a nice decoration, and mixing it with whole grain mustard was delicious. I ordered a Chilean Chardonnay (900 yen) here, which was refreshing and tasty. <Soup> Potage Dubarry A cauliflower potage with fried mussel. The fried mussel added a burst of flavor with each bite. <Fish> Braised Alfonsino from Kochi Prefecture in Pot-au-feu Style A surprising Japanese-style dish with consommé soup, grilled onions, and dried shiitake mushrooms. The rapeseed mustard on the alfonsino was a great accent, and the grilled yam served with dashi was delicious. <Meat> Traditional Black Wagyu Pie en Croûte with Rich Truffle Aroma A signature dish of Cruce Cruce! Tender black wagyu stew enclosed in a hot pie. Enjoyed with a rich demi-glace sauce. I couldn't resist ordering my favorite wine, Beringer Merlot from California (1,300 yen), and it paired perfectly with the pie en croûte. <Dessert> Chocolate Mousse with Chestnut Cream For this early Christmas celebration, my husband secretly had a message added to my plate...so touching. The chocolate was not too rich, and paired well with the chestnut mousse. The portion size was just right. Overall, the meal was served in small portions, with each dish coming out one by one. The tableside finishing touches by the staff added a special touch. This traditional French restaurant offers a classy atmosphere and hotel-like service, all while enjoying the amazing night view. And the best part is the reasonable price. It's a shame the Shinjuku branch closed, but I will definitely visit the Ikebukuro branch next time! Thank you for the wonderful meal!

After visiting the aquarium, we had a lunch meeting and chose between fish or meat for this course. Coffee and tea were available for refills after the meal. The portion size, taste, and cost performance were all good. The room was a private room where we could chat freely. The large windows provided a nice view, but the air conditioning was not very effective, which was a downside.

I was pregnant and had informed them of that when making a reservation. They provided a cushion and blanket on the chair, served dishes avoiding raw ingredients, offered non-caffeine tea after the meal, and explained each dish thoroughly. It was a wonderful experience!

On the 58th floor of Sunshine City, there is no dress code, but it's nice to dress up a little. I ordered the lunch gastronomy, which surprisingly had a lot of meat. After the meal, you can have as much coffee and tea as you like, but I was too full to order more. It was a relaxing lunch after a long time, which also served as a break for my heart.

The popular dinner course that changes with the seasons, with ingredients changing accordingly, is enjoyed at Sunshine 60 on the 58th floor where you can enjoy the panoramic night view of Tokyo Life. Starting with a sparkling wine toast, the service, ambiance, and interior of the restaurant are all luxurious and elegant, making you feel glamorous. Amusebouche: The Rossini Beef Amusebouche is a one-bite-sized appetizer. The passionate red color of the beet ice cream is squeezed onto a glass of Wagyu sirloin, Béarnaise, and foie gras mousse, topped with truffles and beef garnish, making it a luxurious treat. Premier: There are two types of appetizers. The first one is a unique presentation with a syringe accompanying a dish of scallops with tomato espuma and seaweed jelly, while the second layer features a tomato-colored beautiful jelly with scallops and basil olive oil. Hors-d'oeuvre: The second appetizer features ORA King Salmon marinated with Viña Colada and citrus jelly. The thick-cut King Salmon is complemented by grapefruit and Viña Colada jelly, mango and passion fruit sauce, and shiso sauce, all beautifully presented on a gold-patterned plate. Specialite: The chef's specialty dish is the Cream of Mais with sea urchin pampered. The seasonal corn and onion puree cold potage soup brings out the summer vibes and delights the senses. Viande: For the meat course, the Tokyo Peak's En Croute features roasted Japanese beef sirloin cooked until tender, complemented by a rich red wine and demi-glace sauce, wrapped in puff pastry for a beautiful presentation. Dessert: The GINZA CRUISE Star Brin is a Kagawa Prefecture Sanuki Wasanbon sweet pudding with a mesmerizing taste, accompanied by baked goods, fruits, and chocolate. Also enjoyed were the Ichiro's whisky highball, red wine, and birthday cocktail, perfect for special occasions and festive gatherings.

Dinner with a view of the night skyline from the 58th floor is exceptional! I made a reservation for 6:00 pm, and during this season, the sun is still up and the sky gradually darkens as we enjoy our meal. The theme of the cuisine is Tradition and Innovation, featuring carefully selected ingredients and skilled techniques. I opted to choose my own drinks to go with the chef's innovative French course. I started with a sparkling toast and enjoyed dishes like Rossini Beef Amuse-bouche, Tomato Espuma with Junsai Jule, ORA King Salmon Marinade, Clouded Sea Urchin Cream, and more. Each dish was paired with a suitable drink, and I even tried a special birthday cocktail called Amethyst. The highlight was the Creme de Mais, a cold corn soup with sea urchin and other ingredients, which was surprisingly sweet and delicious. The main course was Tokyo Peak's Ankleroot, a roast of domestic beef sirloin, and for dessert, I indulged in Ginzacruise's Star Pudding Cruise, a smooth and flavorful pudding made with traditional Sanuki Wasanbon sugar. The atmosphere with the sparkling night view was perfect for a date, and although the window seat cost extra, it was definitely worth it. A truly delightful dining experience!

I went on a weekday around 5pm without a reservation. They only offer course meals, but you can pay extra to choose a window seat. The food was delicious and good value for money. You can enjoy a view of Ikebukuro from Sunshine City, making it a great option for special occasions.

The weather was nice and the view was great~ I had a meal at the restaurant SUNSHINE CRUISE on the 58th floor of Sunshine City. I enjoyed some time alone with my meal, with wine pairing prepared for me. The appetizer was a bit too sour, but the second appetizer with pate, fig, and cassis sauce was a good match. The chilled soup had a nice sweetness to it and was delicious. The grilled abalone and sea bream with fuki paste had a nice balance of flavors, with the soy-based sauce complementing it well. The main dish of beef pie and steak was delicious, with the sweet demi-glace and crispy pie adding to the experience. The dessert was an additional 1400 yen for a variety of sweets, which was enjoyable.

I was invited by a friend and went to the restaurant! It was a cloudy day, but the atmosphere was like a sky lounge, haha. Overall, the meals were mostly cold. Maybe because it was lunch, haha. The cost performance is okay, so it could be a good place for a date or anniversary. Thank you for the meal! :)

Sunshine Cruise Cruise at Sunshine 60 in Ikebukuro. This restaurant is located on the 58th floor of Sunshine 60, where you can enjoy a view from high above. On this day, I had lunch here. ~ Beaute ~ Beauty 3300 yen Premier Marinated spring cabbage and nuts Ham and urui Entree Pate de campagne Lychee jelly and fig compote Specialite Potage Saint Germain Aori squid from Sukumo Bay, Kochi Prefecture, and pancetta Plat Braised lobster and sea bream from Seto Inland Sea Anchovy-flavored white wine sauce Date and butterbur sprout puree (+1650 yen) Dessert Special assortment of 5 kinds (+880 yen) - Star pudding - Strawberry and condensed milk blancmange - Berry mousse - Cheesecake - Confectionery The view is wonderful. The weather was also good on this day. Enjoying a light French meal in such a pleasant atmosphere made for a delightful lunchtime. Thank you for the meal.

The restaurant offers a fantastic night view and an open kitchen, serving a budget-friendly 9000 yen dinner full course that can be enjoyed with the whole family, including children. The menu features playful and interesting dishes. Starting with a non-alcoholic cocktail, the Rose Hip Tea with rosemary and edible rose is like a perfume in a glass. The drink is adorned with mini edible roses, creating a beautiful and fragrant experience. The reviewer, a rose cultivator, was delighted to discover the edible aspect of roses. Another non-alcoholic cocktail combines cassis and coffee flavors to mimic the taste of a full-bodied wine, creating a unique and playful drink. The first appetizer is a mini ice cream cone-shaped mousse made with wagyu beef and foie gras, topped with truffles, creatively served on a cow bone. The reviewer found the initial surprise of the appetizer delightful, although the subsequent pate de campagne dish had overlapping flavors. The salad, served in a glass with three flowers floating in ice water, was visually stunning but slightly too acidic and lacking in quantity. The pate de campagne dish featured a light blend of chicken liver, duck meat, and pork, with a suggestion to enhance the flavors with fruit notes like apple, plum, or apricot. The green pea cold potage, a chef's original recipe, was criticized for being overly elaborate and lacking harmony in flavors. Suggestions were made to pair green peas with other green vegetables or beans to better complement the dish. Overall, the reviewer appreciated the creativity of the dishes but felt that some could be improved with better ingredient combinations and presentation.

It was a wonderful restaurant with a panoramic night view. The atmosphere was calm and I was able to spend a relaxing time. The timing of the course dishes being served was just right, and each dish was carefully prepared and delicious.

We reserved a table for four with a good view, but they kindly provided us with a private room due to a large group. We felt very relaxed. We ordered the 3300 yen course, with the main dish being beef tongue. The seasonal dishes were all delicious and beautifully presented, something you can't make at home. The hospitality of the staff was fantastic, and we were very satisfied. The restaurant had a sense of luxury but was not too formal, making it a very comfortable place. We will definitely visit again.

I went to the limited-time Sky Afternoon Tea with strawberries just in time! The view from the 58th floor on a sunny day is like a jewel box. The sparkling tableware already hints at early summer, and the cute decoration performances, along with dishes made with fresh ingredients, make my heart flutter. This time, I used a private room for the first time. Even though it's the same two hours, time feels more relaxed in a private room. The conversation flowed smoothly, and I could focus on tasting the food. Since I didn't have to worry about others, I was able to take plenty of photos and videos. I'll skip the menu details since it's already over, but the strawberry and foie gras sphere was a stunning highlight. The collaboration between strawberries and foie gras was perfect. The mini parfait with seasonal vegetables also had a unique touch. Despite its small size, it was packed with plenty of vegetables. The elegant texture adds an essence to the sweets. The hospitality was excellent, just like in a hotel, and the price is reasonable. No, it's even cheaper than usual, right? It's definitely a satisfying experience that exceeds the price. I'd love to try it in a private room again next time.

The tax filing has started, and it's a mountain of work, but I took a day off to enjoy a special Afternoon Tea✨ It's a special day, so let's forget about work and have fun! A collaboration of stunning views and sweets - Sky Afternoon Tea♡ A cute "strawberry" Afternoon Tea limited to weekdays✨ A variety of savory dishes unique to French restaurants and parfaits featuring strawberries made by the pastry chef. Drinks such as herbal tea that are gentle on the body are also available. I spent a luxurious time in a completely private room! Menu: Savory - Reconstructed Rossini, Mini Parfait of Seasonal Vegetables, Smoked Salmon and Strawberry Sandwich, Iberico Pork Croquette. Chef Specialite: Sphere - Strawberry and Foie Gras. Sweets: Strawberry and Condensed Milk Blancmange, Gâteau Fromage with Strawberry Chantilly Cream, Strawberry Mille-feuille, Strawberry Amber Sugar, Strawberry Meringue, Coconut and Strawberry Parfait. I also ordered a cheese platter from Hokkaido. The food was delicious, and the atmosphere at 210 meters above ground was very refreshing. Thank you for the meal ❤️

Today, I had lunch with my daughter at "Sunshine Cruise Cruise" on the 58th floor of Ikebukuro Sunshine City. ◎ Course "Bijoux" ■ Appetizer ◕ Kelp-pickled sea bream and winter vegetable marinade Lemon oil flavor 3-5 ■ Appetizer ◕ Ora King salmon and scallop composition Cranberry jelly and chrysanthemum coolie 5 ■ Specialty ◕ Potage Crazy Spicy fritters of anglerfish 4.5 ■ Fish dish ◕ Diaburu of fresh fish from Susaki Bay, Kochi Prefecture Bouillabaisse sauce 4.5 ■ Meat dish ◕ Tokyo beef pie baked and domestic beef sirloin steak 5 ■ Dessert ◕ GINZA CRUISE Star pudding 4 ■ Non-alcoholic sparkling wine ■ Iced coffee It was a revisit. The atmosphere is good even during the day, and the service is excellent like a hotel, so the satisfaction level is high. Therefore, the cost performance is very excellent and recommended. The "specialty of the day" is the appetizer of Ora King salmon~, the cranberry jelly goes well with the salmon and is delicious. Also, my daughter wanted to eat beef, and the beef with demi-glace sauce was a perfect match and also delicious. It was a lunch after a long time, but I prefer the dinner with a view of the night view and a good atmosphere. I forgot to take pictures of the food...

I had a wonderful dining experience with a great view of the night scenery. The service was excellent and the non-alcoholic cocktails paired perfectly with each dish. All the dishes were delicious and I was very satisfied. I would love to visit again.

"Sunshine Cruise Cruise" on the 58th floor of Sunshine City, enjoying French cuisine with friends while admiring the spectacular night view. Free drinks included. Experience Chef Hasuda's traditional and innovative modern French cuisine in the breathtaking setting 210 meters above ground. Menu highlights include: - Marinated sea bream and winter vegetable with lemon oil flavor - Composition of Aurora salmon and scallop - Potage Crecer - Roasted sea bream from Seto Inland Sea - Beef tongue Bourguignon mustard mou - Ginza Cruise - Pudding - Coffee. The attention to detail in ingredients, cooking methods, presentation, and tableware was evident. The pudding at the end was so delicious, I wanted to buy some to take home. The interior of the restaurant, inspired by luxurious cruise ship cabins, has a total of 400 seats and 12 private rooms, one of which we enjoyed. Everyone was quite the drinker (laughs). The staff provided excellent service, making it a delightful French restaurant experience."

The view from the window was a calm night scene with no prominent buildings. It was nice to see it gradually getting darker. The piano music added to the atmosphere, and I was able to enjoy my meal in a relaxed manner. The food was delicious and I was completely satisfied with everything I ate. However, the service was a bit lacking as there were not many people around, and it was difficult to get drink refills or more bread.

Today I went to the French restaurant "Sunshine Cruise Cruise" on the 58th floor of Ikebukuro Sunshine. The Etoile course included: - Amuse-bouche: Rossini buffet - Appetizer: Beef tongue and mussel fromage tete with griviche sauce - Appetizer: Chicken confit, paprika coulis, autumn eggplant compote - Soup: Sweet potato potage with a touch of spice - Fish dish: Roasted saury in crecy style - Meat dish: Beef fillet Orloff style, jus de japonais - Dessert: Yogurt and camembert mousse with berry disc - Coffee - Mineral water - Glass of sparkling wine I was initially skeptical about a restaurant in Sunshine City, but the beautiful interior, great atmosphere including the night view, and top-notch service comparable to a hotel left me highly satisfied. The value for money is excellent, and I highly recommend it. The view doesn't include Tokyo Tower or Skytree, but the visibility of the high-rise buildings makes for a good outlook.

"Kuchifuku on the 210m floor: There are 12 private rooms as stated on the website, but partitions can be moved to create private spaces for up to 100 people. They offer live piano performances (currently on hold), artful wall decor, and a classy interior. Lunch options include courses like Beaute, Bijoux, Etoile, Gastronomy, ranging from 3300 to 13200 yen (chef: Mr. Naoto Hasuda). Starting from premium hors d'oeuvres to specialties, I chose the Australian lamb confit with herb butter sauce for the main course and finished with Ginza Cruise's star pudding made with Kagawa's traditional wasanbon sugar. The chef's specialty, Satsuma sweet potato potage, left a lasting impression. The tableside presentation of salami aged with white mold and glazed with garam masala sauce added a delightful aroma. The dish also included flower-shaped mushrooms and tender confit chicken. From the Majolica private room named after a local area in Nagasaki, the view towards the north side, from Saitama to Ibaraki, was slightly obscured by rain, but still a pleasant sight. Thank you for the wonderful meal."