Roppongi Station is a 5-10 minute walk away, on the opposite side of the road from Midtown, near the State Guest House. With beautiful flowers at the entrance, the stylish interior is spacious and adorned with lovely lighting. The course costs 33,880 yen, with the menu including dishes like sea lettuce seaweed chips, fresh sea urchin, and eggplant with a sea flavor, as well as porcini and walnut tart, and white ginseng spiced chips. Each dish is described in detail, highlighting the flavors, textures, and aromas of the ingredients used. Overall, the reviewer is impressed by the presentation, taste, and creativity of the dishes, making it a memorable dining experience.

A French restaurant located a 5-minute walk from Roppongi Station, near Midtown Tower. The dishes presented by Fukuoka-born chef Takahashi include around 10 items, from the first finger snacks to dessert, making it a very reasonable lunch option. The pigeon, which was specially ordered for the main dish, stood out. While the light dishes in the first half, made with herbs and such, were not bad, I personally prefer the classical dishes.

On this day, after enjoying the Tate exhibition at the National Art Center in Roppongi, I had dinner here with someone's recommendation, and I was really looking forward to it! The restaurant is located in a hidden alley just a short walk from Roppongi station. The tranquil location away from the hustle and bustle feels very nice. The interior of the restaurant has a stylish atmosphere with white tones, but the floor and furniture are made of wood, creating a cozy and relaxing feel. And so, the course meal begins with excitement. - Chilled sea lettuce and uni sandwich - Edamame tart - Hairy crab and white carrot mousse - Marinated herring from Ishikawa Prefecture - Blanched hotaru made with sake and white wine, with a refreshing marinade - Pure white and new onion chiffon cake with smoked bacon cream - Turnip and scallop tartare with tomato and consommé jelly, coriander oil - Ayu ballottine with melon and fennel - Natural yeast country bread - Fried baby ayu from Lake Biwa with a sauce of perilla seeds, fish sauce, and mushroom extract - Green curry sauce with beni shōga, eggplant, fresh spear squid - Mushroom crepe, quail egg poached, mushroom ice cream with Amazon cacao sprinkled on top - Rose (beet) and foie gras terrine - Pâté en croûte with Nagoya Cochin, mango, and foie gras - Japanese sea bream steamed with fermented cabbage sauce, cabbage étuvée, green apple - Roasted duck from Wakayama with black garlic, semi-dried tomato, grape - American cherry granita with white beer jelly - South high plum rare cheesecake mousse with apricot jelly, plum wine jelly, whey Every dish featured unexpected combinations of ingredients and artistic presentation, filled with surprises that exceeded expectations in taste when tasted! I couldn't stop feeling excited about what the next dish would be until the very end ♡ And the signature dish I was looking forward to, the rose beet and foie gras. The terrine of foie gras was elegantly decorated with beet chips resembling rose petals, creating a beautiful large red rose blooming on the plate, so beautiful that I wanted to keep looking at it forever ꒰ ♡´∀`♡ ꒱ Not to mention the meticulous work in every aspect, the fusion of French tradition with modernity makes the restaurant even more charming. After finishing the meal, I couldn't help but wonder what kind of dishes they will serve next time I come? I think it's a restaurant that will leave you eagerly wanting to visit again ꒰#'ω`#꒱ I definitely want to visit again.

It was my first time at this restaurant! The portions were quite generous! The speed at which the dishes came out was rather slow, so I think it would take about 3 hours for lunch! There were a lot of unique dishes, which gave me a strange but enjoyable feeling! Thank you for the meal!

A famous restaurant known for its specialty dish in the shape of a rose. I first started going after trying their dessert at a department store event. Despite its alluring atmosphere, the restaurant offers a satisfying course menu with a generous portion size. Be prepared for a 3-hour dining experience as the dishes are served smoothly but take time. The food is delicious, prepared with care, and reflects the chef's creativity. I have been for both lunch and dinner, and the nighttime course is particularly filling - be careful not to overindulge in the bread! It's a place where you feel truly content. The casual ambiance makes it a great place to enjoy a meal. Considering its location in Roppongi and the quality of food, the restaurant is quite affordable. I highly recommend visiting and experiencing the amazing dishes for yourself!

La Sputnik, first visit! Inside the restaurant, the wooden tables create a very soothing atmosphere. Every dish is beautifully presented and incredibly delicious. It's no wonder they have a Michelin star! The most memorable dishes were: ◆ Mushroom Crepe: Filled with quail's egg and topped with truffle. Absolutely delicious! ◆ Crimson Rose: A stunning dish with foie gras in the center and petal-like chips made from beets. The chips are cooked right before serving, showing the chef's passion and attention to detail. ◆ Pate en Croute: Made with Nagoya Cochin chicken. The large chunk before slicing looked so appetizing. Paired perfectly with the red wine recommended by the staff. ◆ Sweetfish: Hidden under a layer of cabbage mousse, the sweetfish had crispy scales that added a unique texture. The chef's innovative presentation, hiding the scales for a surprising texture experience, showed great skill and confidence. ◆ Souffle: The bread for the souffle was incredibly fluffy and impressive! The wine pairings complemented the dishes perfectly. I will definitely be back for more!

The timing with this restaurant was a bit off, but each dish was intricately prepared and truly impressive. Pairing the food with drinks made the experience even better, allowing for a relaxing and enjoyable time. The pairing options were not limited to just wine, but included a diverse range of beverages that complemented the dishes well. Thank you for the wonderful meal!

The restaurant's name is derived from a Russian satellite. The concept is "journey," offering a modern French cuisine that combines traditional French culinary techniques with a unique perspective. Chef Takahashi gained experience at several Michelin-starred restaurants before opening this establishment in 2015. In the Michelin Guide 2023, the restaurant received one star. Dinner Course: - Uni and Eggplant Puree with Hokkaido Seaweed - Crab and White Carrot - Asparagus and Bacon with Asparagus Mousse - Roasted Sardines with Cucumber and Dill - Chiffon Salad with Pure Gold and Smoked Cream - Scallop, Scallops, and Dekopon with Turnip Mousse and Sauce - Fried Young Ayu with Sansho and Perilla Mousse, Fermented Mushroom and Fish Broth Sauce - Homemade Ciabatta Bread - Grilled Eggplant and Red Pepper with Cuttlefish, Green Curry Sauce - Fermented Mushroom and Quail Crepe with Mushroom Ice Cream, Amazon Cacao - Foie Gras and Date Jelly with Date Chips - Pan-Seared Sea Bream with Cabbage, Fermented Apple, and Apple Sauce - Roasted Venison Shank with Red Wine and Blood Sauce, Fermented Grapes and Potatoes - American Cherry Confit Granita with White Beer Jelly - Taiwan Pineapple Sorbet - Tea Snacks The review highlights the delicious amuse-bouche, especially the crab and white carrot sandwiched between wine-infused cookies. The marinated sardines with cucumber and dill sauce were refreshing, while the chiffon salad with corn and onion mousse was a light and delightful starter. The scallop dish with turnip mousse and tomato jelly was an interesting combination of flavors, and the fried young ayu with fermented mushroom sauce was a standout dish. The homemade ciabatta bread was generously served, and the grilled eggplant and red pepper with green curry sauce was a creative twist on ethnic cuisine. The fermented mushroom dish and the venison shank were also highly praised. A memorable dining experience overall.

The restaurant has a calm atmosphere, suitable for special occasions like lunch on a Sunday. The course menu consists of 9 dishes, all of which are subtly flavored with accents of herbs and spices. Despite being French cuisine, the flavors are mild but refined, giving a sense of sophistication. The dish that stood out visually was the one resembling a rose made with beets and foie gras. The staff are knowledgeable about wines and provide detailed explanations. Although the service is prompt, the meal can take around three hours to finish due to the numerous courses. This may make some guests feel full and impatient towards the end. However, it is recommended for those who enjoy leisurely dining and have a hearty appetite. If you are that type of person, you might rate it around 3.9 stars.

The atmosphere and the food in the restaurant were both great. The dishes were served in order, allowing us to enjoy with our eyes as well. There were many dishes, but the portions weren't very large, so we could enjoy a variety of flavors in small amounts. The restaurant had only a few tables, creating a relaxed and quiet environment. It was a truly wonderful dining experience.

The entire course was delicious, we went to celebrate a birthday and were pleasantly surprised with a private room. We ordered the set menu with wine, and all the dishes paired perfectly with the wine. Overall, we were very satisfied.

This is my second visit to the restaurant. Although it has been a while since my last visit, the place was quite empty when I arrived at 12 pm. I had to wait quite some time before being asked for my initial drink order. I assume they were trying to consolidate the customers for the 12:30 pm slot, but I couldn't help but wonder why I didn't just book for 12:30 in the first place... The appetizer was a creative start, perfect for champagne pairing. Especially the amuse-bouche in the form of a donut with turnip and shellfish was incredibly delicious! As it is the season for cherry blossoms, there were dishes featuring spring vegetables and firefly squid wrapped in rice paper, giving a hint of spring throughout the meal. The seasoning of the eel fritter was Spanish-style with the aroma of salsa sauce. While it's a matter of personal preference, I found it slightly disappointing. The mushroom crepe parcel that came later was quite adventurous, with a surprising sprinkle of cocoa on top. Personally, I couldn't say for sure if cocoa matched well with it, but tastes vary. Just like last time, we shared the rose and pate en croute. These two dishes were not only visually appealing but also incredibly tasty! Fish course featured saffron. The refreshing cabbage seasoning and perfectly cooked fish were outstanding! It's rare to be so impressed by a fish dish. For the meat course, I chose between lamb, venison, and veal, eventually going with veal. It was delicious, but a standard main dish after a series of surprises. The champagne was delicious, and when I roughly described my preferences, they selected a wine that was exactly to my liking. The Spanish white wine was superb. The dessert consisted of a lemon tart topped with smoky liquid nitrogen ice cream. It was amazing! The cream filling made of wild garlic was a perfect match! What a wonderful surprise! Bravo for the creativity! Even though I was already full, the final baked goodies were uncompromising. It was a special dessert that made me feel like eating more, a truly special ending to the meal! It would have been even better with slightly more attentiveness from the staff, but it was still a delightful experience! Thank you for the meal!

The French course was very satisfying with all the dishes being extravagant and delicious. Among them, the most impressive was the crepe wrapped in sea lettuce bamboo shoots with sea urchin, wild boar mushroom, ice beets chips in a rose of mushrooms, foie gras saura with a sauce of spring chrysanthemum, and deep-fried butterbur. Each dish was meticulously prepared, in satisfying small sizes, and with plenty of variety so you leave full and content. I would definitely like to visit again.

After 7 years, I revisited L'Esputnik for their 28800 yen pairing course. I chose the wild boar as my main dish, which was tender, not gamey, and with a sweet, delicious fat. The first half of the course was enjoyable, but as it went on, dishes like thinly sliced spear squid mixed with pig's trotters and kohlrabi mousse with sauce... were quite unique and strong in flavor, which made me crave something simpler. This is just a matter of personal preference, and I still think it's a great restaurant. I would definitely like to visit again.

Michelin ☆ Acquired French Restaurant 2023/2 "Not only innovative, but the way the flavors are made is very good. It's enjoyable to experience the unique flavor world." by Akinton (..) French cuisine 'Le Sputnik' ✨✨ A French restaurant located in Roppongi. The chef trained overseas for 3 years and in Japan for 8 years before becoming independent. The restaurant opened in July 2015. It is located in a back alley 3 minutes walk from Roppongi Station on the Tokyo Metro. The seating arrangement in the restaurant ensures privacy. The interior is also charming. Now, let's see how the food tastes (*´∇｀)ﾉ ■Lunch Menu 9,000 yen (tax/service charge 10% extra) ⚫ "Fermented Shiitake Tart Walnut" Very smooth and smooth texture. The scent of walnuts that emerges later is nice. ⚫ "Hairy Crab Amazon Cacao" Hairy crab! ? There is no hairy crab feeling, but the use of this spice is amazing. The flavors are strong and delicious. The chef's skills are excellent. ........................................... ⚫ "Onion Blancmange Tomato Jelly" Smooth, elegant taste. The harmony of Blancmange's richness and tomato's acidity is great. ........................................... ⚫ "Amberjack Tofu Mandarin Cream Cheese Black Daikon Sweet Sake Sauce, with Wasabi Ice Cream" Once again, this is eye-catching, a simple dish, but the contrast of black and white between the black daikon is beautiful. The amberjack is sweet and flavorful. The sweetness and aroma of the mandarin, and the richness of the cream cheese enhance the dish's flavor. ........................................... ⚫ "Homemade Campanile" The campanile made with vermicurela is hot (but maybe the flavor of the bread comes out better when it cools down) ........................................... ⚫ "Cod Milt Cauliflower Almond Milk" Oh, beautiful ✨✨ "Are you kidding me?" you might think it is innovative, but the flavor is solid. The creamy milt is irresistible. ........................................... ⚫ "Conger Eel Papaya Fritter Dill Herbs" Conger eel and papaya fritter! What kind of taste does Chef Takahashi express? A bite...wow, delicious ✨✨ The use of spices and herbs makes me feel like I'm in a foreign country. But...it's delicious. The sense of taste is very good. ........................................... ⚫ "Game Pie Bake" Game meat is wild boar, deer, chicken, here combined with pistachio and plum then baked. The pie is well balanced with a "meaty flavor." The side pickles also complement the taste. A very classic finish. A menu created with takeout French cuisine in consideration of the pandemic. This would be delicious at home too! ........................................... ⚫ "Roasted Mackerel" Mackerel from Maizuru Port in Kyoto Prefecture is sourced from Tsukiji Market. It looks very simple, but...wow, isn't it really rare! The thickly cut mackerel looks like carpaccio. It's a bold taste expression characteristic of Chef Takahashi. The mackerel is sweet, flavorful, and perfectly finished. The shallot and myoga sauce also go well. Wonderful!! ........................................... ⚫ "Roasted Yezo Deer Grapes Silk Sweet" Ezoshika hunted by Matsuno-san in Shiranuka Town, Hokkaido. It was shot in the neck in one shot, which is a feature. The cuts are the shinshin (inner thigh) and legs. And then a bite...oh, delicious (///∇///) It has no smell! The meat is tender and has a great umami. And when eaten with grapes cooked for 9 hours...it's irresistible (* >ω<) The combination of "deer meat x grapes" makes it a perfect finish. Wonderful!! ........................................... ⚫ "Blood Orange Sour Cream Spice" The dessert also has a distinctive personality. A thin waffle with fresh blood orange and sour cream. After the blood orange juice spreads in your mouth, the richness and acidity of the sour cream, and the aroma of the spice that emerges through your nostrils are enjoyable. ........................................... ⚫ "Coffee Snack" The coffee was ordinary. The snack was freshly baked, original, and good. ■Drinks ⚫ WASAN Shiroumasamune 1,200 yen Located in Numazu City, Shizuoka Prefecture. It is brewing water from Takashima Sake Brewery located at the foot of Mount Fuji. It is surprisingly super soft water. ⚫ Wine Pairing 7,500

I went to a Gourmet Log dinner party with the members and was excited because I had always wanted to go, but the result was beyond my imagination. I will definitely go back for more. The fermented shiitake mushroom mousse tart was surprising with a curry-like taste, and the new onion blanched tomato with transparent jelly on top was creamy, rich, and delicious. The Princess Amberjack from Kagoshima was served with tofu, orange, and cream cheese, along with black radish and amazake sauce, which was incredibly tasty. The wasabi ice cream paired with cream cheese was delicious, and the amberjack with black radish and amazake sauce was outstanding. The cauliflower and shirako puffs, conger eel and papaya fritters with salsa sauce, beet and foie gras terrine in the shape of a rose, and sautéed Spanish mackerel with green apple shallot and myoga sauce were all prepared in a way that was so perfectly balanced, it was the best sautéed fish I have had this year. The sauce with green apple sounded worrying at first, but it turned out to be delicious and complimentary. The sautéed venison was surprisingly tender with little gamey flavor, and was served with a sweet potato instead of grilled sweet potato twined with purple sweet potato. The dessert, which consisted of various items sandwiched with blood oranges, was like a baby castella, and was delicious when eaten with sake kasu cream. This meal brought me so much happiness, just thinking about it makes me feel content.

Visited for the first time for Christmas & birthday dinner. The rose chips and foie gras, which caught my attention in the photos, were beautiful, and the Christmas tree dessert was lovely. I was served two types of venison, loin and shin, and the lack of gamey taste and enjoyable texture made me feel impressed by how different game meat can be. However, as expected of classic French cuisine, there were some dishes that I couldn't appreciate, and not everything suited my palate. The restaurant was relatively lively with customers from overseas, and the service varied from casual to formal, lacking consistency. I also felt that the special birthday plate we requested had less of a special touch because the name was missing, despite it being confirmed as [Name] Happy Birthday during the planning. For these reasons, I didn't think it was worth paying 100,000 yen for two people, which is why I rated it based on cost performance.

I visited the restaurant on Christmas Eve. Although I had a reservation for 8:30 pm, it seemed to be fully booked. We were shown to a semi-private table for two, and we had a relaxing time throughout. From the appetizers to the main course, everything was truly delicious and it was the first time I was so impressed. The wine pairing was also very detailed and the wines we had were so good that I ended up searching for them online on my way home and placed an order. The dinner had a lot of dishes, more than we could finish, so I would like to try their lunch with fewer dishes next time. This was the most impressive restaurant I have ever visited. Thank you for the wonderful meal.

The restaurant with the red rose dish is so popular on Tabelog that it pops up as soon as you open the page. This dish seems to be their specialty, but it wasn't served as one dish per person. When we went with 3 people, we were surprised to see that 2 of us got the red rose dish without any explanation, while the other person received a difficult-to-split pate. The food was delicious overall, but it was really disappointing that the red rose dish wasn't served as one dish per person.