One of the one-star restaurants that I use the most in my life is located on the second floor of a building along the Meguro River, and during the cherry blossom season, a special course is available allowing you to enjoy cherry blossom French cuisine. I haven't tried the cherry blossom course yet, so I'd like to challenge it next year. This time, I made a reservation for the Anniversary Course at 16,000 yen for a birthday celebration. The regular course consists of about 10 dishes including dessert, while the Anniversary Course has 5 dishes of food followed by a generous amount of dessert served in a lineup similar to afternoon tea. I chose the wine pairing with half-size glasses for 7,700 yen. - The first dish is a rabbit ballotine. The rabbit meat, shaped into a small circle, is topped with tomato ice cream called "amasu." It has a refreshing and cute acidity and sweetness, awakening the palate. It is delicious, especially when paired with the clear texture of the rabbit meat. - The second dish is an artistic broccoli salad. Fresh squid caught by the nerves is coated with a paste made of broccoli, creating a natural scene rooted in the earth with couscous, broccoli buds, and sprouts. The combination of the avocado ice cream with daidai and wasabi creates a punchy flavor that blends harmoniously with the gentle flavor of broccoli. - The third dish is a paella using squid, black rice, firefly squid, chorizo, among other ingredients. It is seasoned with a mirepoix sauce made with firefly squid, which adds an exquisite acidity. The squid is juicy and has a good texture. - The fourth dish is a dish made with mackerel, herbs, and daikon seeds wrapped in mugwort tortillas. It is ridiculously delicious and enjoyable in terms of rolling and eating. I found out for the first time that there are daikon seeds. It paired perfectly with wabisabi, an Austrian Grüner Veltliner and Sauvignon Blanc white wine. - The fifth dish is the main course. You can choose between pork and lamb. I chose the lamb, which was prepared with two different cuts alongside eggplant and blueberry moussaka. The sauce included grapefruit sauce, eggplant sauce, tzatziki sauce. The dish had an amazing taste and was incredibly tender without any unpleasant odor. My companion chose the pork, which featured crispy-skinned pork from Hanayuko pork. It resembled a pork bone ramen, with a white soup sauce, homemade noodles, and pickled egg yolk. It was a creative dish with hints of Greek cuisine. After the satisfying dishes, a platter of desserts was served with a message plate, which this time featured a premonition of June with a rainy season theme. The desserts included frog shoe pastries, tadpole macarons, lamb-shaped sweets, yuzu macarons shaped like four-leaf clovers, lemon mousse, and ice cream filled with kumquats. The mascarpone and kiwi dessert had a basil oil base with a strong aroma, and the pistachio cake was deliciously rich. The canelé was slightly overcooked and resembled bread. I also brought home the popular Craftal Opera and another small pastry as souvenirs. The opera featured biscuit dough and layered chocolate mousse in a book-shaped design. It was rich and delicious. The quality of these treats, 6 pieces for 3,300 yen, is definitely worth it compared to the over 800 yen cakes from other places in Tokyo. The total bill came out to around 26,500 yen per person.

I visited the restaurant for Sunday lunch. I had been wanting to go there for a while and had high expectations. The staff recommended the pairing drink, but I had other plans so I ordered a glass of champagne instead. The peach and cheese caprese-style dish that came out first was very tasty and exceeded my expectations. The rest of the food was also amazing, but what really stood out was the staff's service. I look forward to trying the pairing drink at dinner next time. Thank you for a wonderful time.

Michelin 1-star awarded restaurant. Visited for lunch on a weekend, booked online two weeks in advance. The lunch course was priced at 11,000 yen and the menu for the day included: - Choice of duck or lamb as the main dish - White peach caprese with Italian cheese stracciatella, Portuguese ham, beet fries, marinated purple basil with vanilla and raspberry dressing, nut oil - Three variations of eel from Aichi Prefecture - Amami Oshima Sujiala with tomato and paprika mousse, shrimp and coconut cream sauce, uni tart, carrot salad - Kyoto Nana Tani duck leg cannelloni with garlic scapes, green beans, bisque sauce - Morning set with three variations: fried egg, coconut pound cake, mango, white corn, almond; corn flakes, semi-dried mango, pineapple, macadamia nuts, Gifu milk gelato; cappuccino, cafe au lait ice cream, white corn, coconut blancmange - Signature dessert plate inspired by summer: watermelon macaron, bee and butterfly cookies, sunflower-themed chocolates Overall, the dining experience was excellent and I would definitely consider coming back.

During cherry blossom season, I had planned to visit this restaurant thinking it was a top-notch place, but I never got around to it. When I finally went, it turned out to be a casual restaurant. The clientele ranged from young people to foreigners, but nothing out of the ordinary. The dishes looked beautiful at first glance but were just average. The prices are quite high during cherry blossom season. Thank you for the meal!

Second visit. They are very attentive to my dislikes and allergies. I won't go into detail about the dishes. I highly recommend visiting the restaurant to receive detailed explanations. Aside from the taste, their delicate plating is outstanding. Everything was enjoyable. The 3 hours flew by. I would love to visit again on a special occasion.

Craft Dinner Course Respect and gratitude to the producers who pour their love into the ingredients... By Chef Masaya Oohashi Menu * Nagano Prefecture: Ichi-Tenryu White Melon and Melon Terrine * Chiba Prefecture: Rocket First Daruma Edamame * Kagoshima Prefecture: Osako Farm Okra with Horseradish Sauce * Hokkaido: Sweet Shrimp Tartar with Mexican Avocado Guacamole * Amami Oshima: Passion Fruit * Miyazaki Prefecture: Mango, Green Papaya Som Tam * Kagoshima: Takatsuki Denki Sweet Shine Tomato Jelly * Tamagawamidori Farm in Kogyoku, Tamago Egg * Kagoshima: Gold Rush Corn * Chiba Prefecture: Rocket Station Young Corn * France: Mimolette Black Pepper Carbonara with Spanish Smoked Ham * Hungary: Foie Gras Terrine * Chiba Prefecture: Itohisa Farm Young Corn, Koshio Pork with Teriyaki Sauce * Kagoshima: Gold Rush Corn * Chiba Prefecture: Katsuyui Pork, Pork Wishes * Saitama Prefecture: Tanaka Farm, Tamayaki Egg * Tagaylin Australia: Black Truffle Fish * Kagoshima Prefecture: Chiromaru Hata by Rie Fukushima * Aichi Prefecture: Broccoli, Chiba Prefecture: Rocket Station Cauliflower * Kanagawa Prefecture: Daiki Hasegawa Natural Watercress * Chiba Prefecture: Ohara Sazae, Parsley Butter Cucumber, Mint, Parsley Sprout Main Dish * Kyoto: Yoshie Seven-Valley Duck with Western Leeks, Carrots, Paprika, Almonds "Romescosauce" Spanish 25-Year Aged Sherry Vinegar * Kagoshima Prefecture: JA Kagoshima Wagyu or France: Wild Asparagus * Hokkaido: Otofu-san 2-Year Aged Baron Potato, Homemade Arissa Chimichurri Sauce Dessert Green Pepper Ice Cream from Kuranomitsu Farm in Wakayama, Elderflower from Kajitani Farm in Hiroshima, Pineapple from Taiwan, Ice Mole poblano Signature Dessert Plate.

Innovative French cuisine. Conscious of the origin and seasonality of ingredients, showing a sense of gratitude towards the ingredients. Each dish is creatively designed, visually appealing, providing enjoyment from the first glance. Just when I thought it might not be enough, a variety of desserts filled the table, satisfying my hunger.

Each dish had a wonderful and unique concept, and was delicious. The ambiance was great, not too formal or stuffy. The staff kindly explained about the wine since we weren't familiar with it, and also shared details about the dishes and sauces. We celebrated a birthday and had a fantastic dinner time. We would love to come back for other special occasions or to celebrate someone else's birthday.

In the end, a variety of desserts are served in Craftale, located a 7-minute walk from Naka-Meguro Station. The dinner course costs 16,500 yen, including tax. I visited this place a year ago and I really enjoyed it during this season. I was looking for a French restaurant with a unique feature, not just a regular course meal, and that's when I found Craftale! They offer a bread pairing where they serve handmade bread that complements each dish. The desserts are visually stunning and there are multiple items on the menu that are not only fun to look at but also delicious. The restaurant was amazing and I'm sure the course menu for this year will be different, but I will definitely go back again. Save this post by tapping on the top right corner icon so you can check it later! If you are interested in the restaurant, make sure to save it. #Gourmet #TokyoGourmet #NakaMeguroDinner #NakaMeguro #NakaMeguroLunch #GourmetTour #FoodLovers #WannaConnectWithFoodLovers #Foodstagram #Foodies #FoodPorn #Food #InstaFood

Craftal had been waiting for an opportunity, and its first visit coincided with cherry blossom season. Despite the slightly falling petals, what a magnificent view, right? Starting off with taro sprout tempura to be eaten by hand, displaying a wild playful touch. The carpaccio and salad were perfectly balanced, as expected. And the rumored bread pairing was indeed something special - transitioning from unconventional bread to almost non-bread, sandwiching cherry shrimp and Ponte Queijo before gradually returning to a more orthodox bread. Fascinating, right? They even served ramen as the finale. Ramen? Yes, ramen. A quite elaborate ramen, with chicken broth soy sauce, slow-cooked beef, and miso-marinated egg yolk. Despite everything being upgraded, it's still ramen. But delicious! They even surprised me with a birthday plate. The perks of being born in spring. Grateful indeed!

[2023 Spring SPECIAL COURSE] AMUSE BOUCHE - Assorted amuse-bouche: Oyster from Onaga, Nagasaki, Aged Inca Awakening Caviar from Hokkaido, Taranome Sprouts from Funayama Farm in Miyagi ENTREE - Yellowtail from Toba, Mie, Chiba Tomato Water from Suda Farm, Sanzokuin Daikon from Yamagata, Galangal Ginger from Thailand - Lychee and Salted Lemon Bread Pairing - Spring Vegetable Salad: Nerve-stunned Sebastes from Sagami Bay, Snapping Peas from Kagoshima, Broad Beans from Kawabata Farm in Kagoshima, Mermelas from Shizuoka, Crow's Eggs from Maekawa in Amami Oshima, Herb Salad from Kajitani Farm in Hiroshima, White Asparagus from Israel, Avocado and Henzuki Daidai Ice Cream, Prosciutto Foam FISH - Beltfish from Kagoshima, Hand-picked Aosanori from Amami Oshima, Bamboo Shoots from Monodojo in Kyoto, White Asparagus from Yamauchi Farm in Kagawa - Homemade Organic Yuba Bread Pairing: Cherry Shrimp from Shizuoka, Nasturtium from Kajitani Farm in Hiroshima MAIN DISH - New Zealand Veal, Walnuts from Gratin Grenoble Bread Pairing, Red Wine Campagne 2ND MAIN DISH - Kagoshima Black Beef from JA Kagoshima, Homemade Noodles with Rausu Kombu from Hokkaido, Takaradama Egg from Tanaka Farm in Fukaya, Amami Oshima Chicken with Kagoshima Black Beef Consomme DESSERT - Gold from Sodegaura, Chopped Citrus from Amami Oshima, Saffron Ice Cream from AKAITO in Saga, Coconut Kobumikan from Thailand, Saffron Ice Cream from AKAITO in Saga - Cream Cheese Signature Dessert Plate: Dessert inspired by the spring scenery of 2023 - Strawberry Lemonade, Homemade Ginger Ale - Spring Harvest Water-Dried Darjeeling from Samabion Farm in India

Last visit was in August 2019. It was avant-garde, deep, and incredibly delicious, leaving a lasting impression. I was fortunate enough to visit this wonderful restaurant during cherry blossom season this time. A truly difficult-to-reserve platinum seat. And to top it off, we got the window seat! I was very grateful. The food was even more amazing than last time. Intricate and delicate combinations of many ingredients. Beautiful like modern art. However, the deliciousness is straightforward and easy to understand. Normally, when revisiting a restaurant, the excitement is not as strong as the first visit, but this time I was even more impressed than last time. Truly an amazing restaurant. Along the Meguro River, cherry blossoms. Beautiful, but the road is always frustratingly crowded. However, from high above, you can enjoy exquisite French cuisine without the hustle and bustle while gazing for a long time. Such a blissful experience. Perhaps due to the season, the patrons on this floor seemed more like stylish couples rather than gourmet enthusiasts. The staff provided very detailed explanations about the food. Some were on the menu, some were not. For those like me who take notes, the pace was fast, and there was no time to take notes while listening to the explanations. I should have given up on note-taking and enjoyed listening while looking at the ingredients. We had the special cherry blossom season course for ¥22,000. And guess what, soft drinks were free-flowing! With a very attractive lineup. Star 9 Strawberry and Lemon Juice Welcome Drink. The color was so beautiful, possibly inspired by the cherry blossom season. I was impressed by the color first, then by the taste. Star 9 3 Types of Amuse-Bouche. Star 9 Nagasaki, Kotatsumi Oyster. Star 8 Miyazaki, Funayama Farm, Miso Grilled Burdock Shoots. Appetizers star 9 Mie, Toba, Yellowtail.========== Overall rating: 5 stars

Located in Nakameguro along the Meguro River, the French restaurant "CRAFTALE" is owned by Chef Masaya Otsuhashi. After working at "The Georgian Club" and "Joel Robuchon," he trained in France before returning to Japan. He then opened "Restaurant Anis" in Hatsuuda and later became an Executive Chef at UPSTAIRZ in ZENTIS HOTEL Osaka. The name "CRAFTALE" combines "CRAFT" and "TALE," representing the idea of using ingredients crafted by producers and then cooked by chefs to create a story for customers in the restaurant. The restaurant underwent renovation in 2020 to create a more chic and modern interior. The concept behind the name also reflects the idea of fractals, where individual elements come together to form a cohesive whole. The restaurant offers a premium dining experience with a stunning view of the cherry blossoms along the Meguro River. Reservations are highly coveted for this unique dining experience.

I wanted to visit during cherry blossom season since my last visit, and I was able to come at just the right time this time. The lunch is usually only served on weekends, but it seems to be open during cherry blossom season. The restaurant is located on the second floor, so you can enjoy the cherry blossoms through the window without the crowds. We couldn't choose our seats, but we were seated second from the window, and we were able to fully enjoy the cherry blossoms. The cherry blossoms are also lit up beautifully at night. During this period, the only course available is the Spring Special Course for 22,000 yen. It includes a glass of Champagne or a non-alcoholic free flow, three types of amuse-bouche (oyster, budding taranome, Inca no Mezame), buri (Japanese amberjack), seigoin daikon spring vegetable salad, mahata (greenling), hamaguri (clam), aosa seaweed, takenoko (bamboo shoots) child veal Lido, Kagoshima black beef with Rausu kelp-infused homemade noodles, kinkan (mandarin orange), signature dessert plate, and a post-meal drink. I especially liked the spring vegetable salad this time. It includes various spring vegetables in addition to fresh sea bream, avocado and ice cream, topped with sea urchin and foam made of prosciutto, allowing you to enjoy various flavors. It is said to express acidity, saltiness, bitterness, and spiciness. This is a dish I would like to eat again. And there's the signature dessert plate that makes everyone happy. This time, I requested it for my friend's birthday. It's also cherry blossom-themed, complete with a cute chick for Easter. I love the desserts at this restaurant, they are cute and delicious. Other dishes also use various spring ingredients, and we enjoyed both visually and tastefully. The pairing breads each have their own character and are enjoyable. We opted for the 5-glass wine pairing. There is also a half wine pairing available. We were served various wines from around the world that paired perfectly with the dishes. Although the price is high, considering the cherry blossom season, it was a completely satisfying course. I hope to visit again next year.

Hello, this is Yuzan. Craftal Review [Food]: The cuisine reflects originality and creativity. Many restaurants serving such dishes often lack in flavor, but the food at Craftal was delicious. [Service]: The service did not leave much of an impression. [Ambiance]: The space was lovely. It is a wonderful restaurant that I would like to visit again. Thank you!

The dishes were beautiful, and I experienced my first bread pairing. I had reserved a course with a lot of dessert items, and despite it being after the meal, the table was filled with so many sweets that I thought an afternoon tea had started! Also, it was nice that some of the uneaten sweets could be taken home!

#Michelin One-Star#Tokyo Gourmet#Tokyo Gourmet Tour#French Cuisine Lovers#Want to connect with foodies#Clafoutis#Clafoutis Nakameguro#Claftale#Chef Masaya Oohashi#Chef Oohashi#Sardine Croquettes#Paprika Powder#Three Types of Sardines#Ice Cream with Water and Grilled Eggplant#Squeeze Green Mandarin for Tartness#Steamed Abalone with Texture#Morohaeya Sauce#Japanese Perilla and Green Onion Aromas#Main Course#Juicy Roasted Brittany Duck#Crispy Pan-Fried Foie Gras#Steamed and Deep-Fried Chestnuts#Chestnut Chips#Japanese Porcini#Soup with Wild Mushrooms and Chilled Chestnuts#Fresh Bouquet Garni#Pecan Nut Brioche#Black Figs#Thinly Sliced Tail Meat with Concentrated Consommé Jelly#Fried Conger Eel#Light Peanut Soup Sauce#Lugaw#Orange Caramel Sauce#Rich Salted Egg Yolk#Micro Shiso Leaves#Whole Wheat Noodles#Suziara#Crispy Roasted Skin#Creamy Ham Broth with Dill Green Oil Finish#Pressed Melon Mille-feuille Terrine#Lime and Vanilla Dressing#Guanciale#Accompaniment similar to Ham and Melon#Unsweetened Dining Melon Bread#Tokyo Gourmet#Tokyo Gourmet Tour#French Cuisine Lovers#Want to connect with foodies.

Located along the Meguro River, this French restaurant is a place I always wanted to visit and I was invited for a birthday celebration! The wine pairing was set at 5 glasses to match the number of dishes. We toasted with champagne! The wine pairing with 1 glass per dish was perfect. It was my first time experiencing a bread pairing as well. They even celebrated with a seasonal dessert plate. The menu included several seasonal appetizers such as croquettes and roasted sardines, cold and hot appetizers, a fish dish of suji ara, a meat dish of simmered Wagyu beef with Anjou brioche pairing, and a special seasonal dessert plate of fig tart and ice cream.

Everything was surprisingly delicious! The eel and truffle, bacon, potato chip-like dish was especially tasty. The fish was delicious and the meat was light and flavorful. I was most delighted that I could enjoy Corton-Charlemagne by the glass. And to top it off, there were countless desserts brought to our table, making it a fun and enjoyable experience. They started serving a lot of desserts as a remnant of offering afternoon tea during the corona period. We had our fill. Thank you for the feast! 😊

Located on the second floor of a chic building along the Meguro River. The main hall features a large glass panel that reflects the surrounding trees like a painting, creating a fantastical atmosphere. During this visit, we used a private room. The course began with stylish dishes served on unique plates. The menu included dishes like conger eel, ripe Nanko plums, and peaches in unexpected combinations. Following that, we enjoyed Chiba Prefecture's spiny lobster and Delaware grapes with cucumber and shiso sauce, which was quite intriguing. The course also featured high-quality ingredients like black truffle, offering both meat and fish dishes. For dessert, they sealed several items for us to take home, including an impressive financier cake with truffle-flavored chocolate. Thank you for the feast! 🎶

The dishes were so moving that I couldn't stop being impressed. I had wanted to go there for a long time and I was finally able to go, which made me happy. The combination of seasonal ingredients was amazing, and I was constantly surprised by how the flavors came together. I don't have the vocabulary to really describe French cuisine, but here are some dishes that left a strong impression: 1. Corn Carbonara - the combination of corn and egg was surprising. When you cracked the raw egg, the sauce came out. I heard that they used a syringe to adjust it, but how can such a smooth sauce be made just like that? 3. A dish that used three types of tuna cuts, paired with plum and peach. There was no fishy smell at all, and it was refreshing and light. I had it paired with wine, which had a strong, smoky aroma, yet it harmonized well with the dish. I thought the wine might overpower the light seasoning of the food, but it didn't at all (of course it wouldn't, haha). When I asked the chef how he comes up with such menus, he said he's always thinking about it. It was impressive!