Today's banquet was held in Azabu-Juban. The botanical space with a high ceiling is adorned with stunning driftwood art spiral staircase leading up to a serene private room. Let's start with the seasonal dinner course. My companion opted for alcohol, while I chose two non-alcoholic options selected by the sommelier. We began with a toast of the lively Gosset Extra Brut white sparkling wine and Opia Chardonnay Sparkling Organic non-alcoholic drink. Cheers! - New onion potage: A comforting blend of sweet new onions, clams, and rapeseed flowers. - Red clam pie: A crispy pastry topped with red clams and mascarpone, served with caviar. - Pork consomme flan: A smooth and flavorful flan with caramelized onions and snow peas for a vibrant contrast. - Aurora salmon mikiwi with liquid nitrogen sauce of pear and beets: Incredibly moist salmon with a surprising texture, complemented by a unique liquid nitrogen-cooled sauce of pears and beets, walnut powder sauce, and tapenade of anchovies, capers, and olives. - Squid ink conchigliette with snow crab and bottarga: A glossy black conchigliette pasta with a delicate kombu foam, edamame, cherry tomatoes, and yuzu fragrance. - Spaghettini with sea urchin and bottarga: A specialty dish featuring spaghetti with a rich sauce coated generously, enhanced by the savory flavor of bottarga. - Chocolate air mousse with granita: A frozen granita with a surprising fluffy texture that melts in your mouth, paired with a light chocolate air mousse. - Roasted Ezo deer with red wine sauce: The highlight of the day, a tender and flavorful venison with colorful seasonal vegetables, mugwort oil, cauliflower puree, and summer truffle aroma. - Dessert selection: Orange mousse with gorgonzola sorbet, assorted baked goods, chocolates, and amber sugar. - Concluding with a fragrant cup of coffee. This Italian-French fusion cuisine offers a vibrant array of flavors, skillfully balanced with traditional French techniques. The chef's expertise and personality, combined with the sommelier's storytelling, create an enjoyable dining experience that elevates your mood like a spiral staircase. It was incredibly delicious! Thank you for the feast!

Hello, this is Gourmet Man. I want to share my experience at a restaurant in Azabu-Juban that is perfect for a date night. The restaurant is located in a stylish building near TSUTAYA, surrounded by greenery. The interior is on the 6th floor, but designed like a 2-story space, which was really impressive. I tried the recommended dinner course priced at 14,300 yen, which included a wine pairing option for an additional 6,600 yen. The highlight of the restaurant is the terrace seating, which would be perfect for a confession or proposal. The dishes were amazing. The cold porcini soup with bacon and the red clam on puff pastry were delicious. The pork consomme flan was like a western-style chawanmushi, with caramelized onions and snap peas adding different textures. The Aurora salmon mique with liquid nitrogen granita of pear and beets was a unique and tasty dish. The bread with smoked butter was exceptional, and the pasta with sea urchin and karasumi was a specialty of the restaurant since its opening. The amberjack with white asparagus was perfectly cooked, and the white wine sauce with fish fumet and vermouth paired well with the dish. Overall, the dining experience was fantastic, and the atmosphere was romantic. I highly recommend this restaurant for a special date night.

Rassen in Azabujuban. Located about a 5-6 minute walk from Azabujuban towards Roppongi, this restaurant offers a lunch course for 6600 yen. The menu includes: - 2 types of Amuse-bouche - Aurora salmon mille-feuille - Pasta with fresh sea urchin and bottarga from Sardinia - Roasted Ezo deer with truffle sauce - Seasonal fruit and champagne jelly with coconut granite - Coffee and petit fours The speciality salmon dish is presented with liquid nitrogen, creating a fun and unique experience as the salmon melts in your mouth. The sea urchin pasta is rich and flavorful. The staff is attentive and the overall dining experience is pleasant. Thank you for the delicious meal.

The exterior of the restaurant was as expected, a bit old building with a narrow elevator which made me a little nervous as I entered. The interior was more chic and clean than I had imagined, with white private rooms. The air conditioning was effective and the sofa seats were comfortable. I thought for a slightly expensive restaurant, these sofa seats were a nice touch. The amuse-bouche, a consommé steamed egg custard-like dish, had a gentle flavor with a strong sweetness of onions. I wished there was a bit more surprise. The Aurora salmon in the course menu, which I assume is their specialty, didn't appeal to me as I'm not a big fan of salmon. However, it was tastier than expected, and the sauce was quite good. If this was one of the amuse-bouches, then the fish dish lacked impact. The highlight for me was definitely the pasta! The uni was rich, and the karasumi added a nice touch. The noodles could have been a bit lighter in texture, but the rich sauce was delicious without being too heavy. The bread and smoked whipped butter on the side were incredibly tasty, and I ended up eating too much of it. The staff was very friendly, although I noticed they seemed a bit out of breath during their explanations of the dishes (maybe due to nervousness?). Overall, I was quite satisfied.

I visited for a casual dinner. The location is within walking distance of Azabu-Juban and Roppongi. The surroundings of the restaurant and the interior have a calm atmosphere, with multiple private rooms available for dates or business meetings. This time, I added a wine pairing to the seasonal dinner. The pairing started with a champagne toast, which was refreshing on a hot, humid day. The food was all well-prepared and satisfying in portion. ■Amuse-bouche - Chilled porcini mushroom potage: The aroma of porcini mushrooms was wonderful, and the salami with chili flavor was a nice touch. - Finger food with Ishigaki clam, mascarpone, and caviar: The Ishigaki clam had a hint of seaweed aroma and paired well with champagne. ■Western-style chawanmushi with French pork consomme and egg: It had snap peas, sautéed onions, and bacon as garnish. It was a new and delicious take on chawanmushi. ■Aurora salmon from the Arctic Circle: The salmon was cooked with low temperature to a semi-raw state, giving it a tender, melt-in-your-mouth texture. The sauces were two types, one with walnut oil powder and the other with black olive. The pear and beet sorbet was a fantastic addition, with the liquid nitrogen creating a crunchy texture. ■First wine pairing with Koshu wine: It paired perfectly with the salmon. ■Second wine pairing with Riesling: It was a dry and fruity wine that I enjoyed. ■First pasta dish, cold capellini: This pasta was truly delicious. The fish broth and olive oil-based sauce with abalone and herbs was a luxurious treat. ■Second pasta dish, special pasta with fresh sea urchin and karasumi: A rich dish that was not heavy at all, a luxurious treat. ■Fourth wine pairing with orange wine from Georgia: The complex flavor paired well with the rich pasta dish. ■Chocolate air for palate cleansing: A light and airy chocolate dessert that was refreshing. ■Main dish of Yakushika (deer from Yakushima): The deer loin meat was tender and surprisingly delicious, with no gamey taste. The truffle aroma added a nice touch. ■Dessert option of tiramisu: Lemon-flavored tiramisu with chamomile tea drizzled over it, a refreshing sweetness. ■Coffee with a variety of flavors to choose from. Italian chocolate with a baked texture was delicious. Overall, I recommend this restaurant for birthdays or special occasions. Thank you for the feast!

Today, I visited this restaurant with my sister for a meal. The restaurant is located about a 4-5 minute walk from Azabu-Juban towards Roppongi. The food here is delicious, and the pairing with drinks is fantastic, so I recommend getting the pairing if you enjoy drinking. The sommelier who does the pairing is one of only about 10 people in Japan who have received the "International Sommelier Association Gold Certification." The private rooms allow you to relax and enjoy your meal without worrying about others around you. We opted for the most casual course, but we were very satisfied with the quality and quantity. The course we ordered today was the seasonal course for 11,000 yen plus a 5-item pairing for 7,700 yen. First, we had an amuse-bouche of porcini mushroom cold soup with spicy salami and a finger food of Ishigaki clam in pie crust. The flavors were rich and delicious. Next was a pork consomme flan with caramelized onion, followed by smoked butter with bread. The butter was generous and delicious. We then had a dish of Aurora salmon with liquid nitrogen-frozen pear and beetroot sauce, which was a fun experience. The abalone capellini in oil-based sauce was delightful, and the pasta with sea urchin and bottarga was a standout dish. The chocolate air was a light and refreshing palate cleanser, and the venison with summer truffle and red wine sauce was tender and flavorful. The dessert of orange mousse and gorgonzola sorbet was surprisingly tasty, and the meal ended with petit fours and coffee. The restaurant also offered a variety of flavored teas, with the blue elderflower tea being a personal favorite. The atmosphere in the regular private rooms was cozy, but the VIP room looked like a great option for a romantic date. Overall, it was a wonderful dining experience!

This time, we visited a stylish restaurant located about a 10-minute walk from Azabu-Juban Station, on the 5th and 6th floors of a fashionable building. The restaurant opened in December 2017 and underwent a chic renovation about a year and a half ago during the COVID-19 pandemic, transforming into a place that seemed to say, "Have a memorable holiday." Excited by the high expectations, my friend and I visited for the first time. We hadn't seen each other in years, so it was a good opportunity to catch up on each other's lives, given the significant changes in our jobs and environments. We chose this restaurant for that purpose. There was no a la carte menu, only course options: Seasonal Dinner Course (9 items for ¥11,000), Recommended Dinner Course (9 items for ¥14,300), and Special Dinner Course (10 items for ¥19,800). We were able to choose our dinner course from these options. We were guided to a private room, and even on the way there, we were already feeling excited. The spiral staircase visible from the chic entrance added to the anticipation. As we climbed the staircase, feeling like we had wandered into a Ghibli forest, we saw several private rooms. The one in the front left seemed to be a VIP room with a terrace that offered a view of the tip of Tokyo Tower. Visiting right at the beginning of August, we didn't use the terrace due to the unavoidable intense heat, but I couldn't help but imagine enjoying a stylish drink on the terrace after finishing the course in the room. We were seated in the private room, given hot towels, and prepared for a toast. Wine pairing was available with 4 glasses ranging from ¥6,600, tailored to complement the dishes. We started with champagne to quench our thirst, and I was reminded of its deliciousness due to not having drunk in a while. The lineup of the course menu was as follows: - Red Clam and Porcini - Pork Consomme Flan - Aurora Salmon, Pear, Beets, Liquid Nitrogen - Abalone, Kombu Broth Foam, Capellini - Fresh Sea Urchin, Caviar - Chocolate Air - Yakushima Deer, Truffle, Red Wine - Dessert - Petit Fours and Coffee The descriptions of the ingredients only added to the excitement for when the dishes were served. The first dish, Red Clam and Porcini, was a cold porridge made with porcini mushrooms, topped with a slightly spicy salami called Picante, which added a nice accent. The richness of the porcini mushrooms paired well with the spice, and the use of dried porcini mushrooms to enhance the aroma showed the chef's skill. The addition of Picante felt like a curveball pitcher in a good way, raising expectations for the upcoming courses. Next was Pork Consomme Flan, a steamed Italian-style chawanmushi made with pork consomme and eggs. The texture of snap peas and the sweetness of onions complemented each other, and the time and effort put into making this dish were evident. Contrary to my initial assumption of it being cold, it was served piping hot. It was delicious, with a gentle warmth spreading in the mouth as it melted. The dish named Aurora Salmon, Pear, Beets, Liquid Nitrogen, seemed like a start to a chemical experiment. The beautifully arranged salmon and various accompaniments were a delight to behold. The side of red clam, caviar, and mascarpone paired perfectly with the pie they were served on, allowing for a harmonious marriage of flavors in one bite. The small amount of herbs added on the side balanced the ingredients, ensuring they didn't overpower each other. It was a great start to the meal. (Translated by AI)

The menu is as shown in the photos, priced at 11,000 yen per person. Although this course is usually offered for dinner, on this day it was available for lunch due to circumstances. The chef's creatively crafted dishes are served, and considering the effort, variety, location, and ambiance of the restaurant, I believe 11,000 yen is reasonable. It comes down to personal preference, but for example, the Aurora salmon with liquid nitrogen sauce was perfectly cooked at low temperature, incredibly tender, and I would have preferred a simpler flavor in the liquid nitrogen sauce with coconut milk. The sea urchin and mullet roe pasta, while combining high-quality ingredients, did not have as much impact as I had expected. On this day, a sommelier served us alone, providing detailed explanations of the dishes and wines, making our experience enjoyable. The wine pairing options are extensive, making it enjoyable for wine enthusiasts. With its high cost-performance ratio, I recommend trying it once to see if it suits your taste. You might make a wonderful discovery.

Located in a building between Azabu-Juban and Roppongi, this two-floor restaurant has private rooms on the upper floor! I went for the dinner course and was thrilled to see a whole piece of my favorite salmon in the appetizer, which got me really excited. It was fun to watch the liquid nitrogen sauce being poured, as it made for great photos! The main dishes were also luxurious, with sea urchin and bottarga pasta and Iberico pork. The entire course was filling and left me satisfied. ✨

After a long time, I was impressed by the Italian food, especially the sea urchin pasta. It was delicious with slightly thick noodles that were chewy. The amuse-bouche was also delightful, with a pear and beet sauce made using liquid nitrogen, giving a French-like Italian experience. I would love to come back to this restaurant again. The staff was very friendly, and they even served us a strong lemon alcohol as a complimentary drink.

The atmosphere was quiet and very stylish, making it easy to relax. The speed of food service was just right, and the staff kindly explained the pairings, which was enjoyable. The dishes were humorous and included many unique and visually appealing options, which left me completely satisfied. I would love to go back again.

I visited this restaurant after being invited by a friend, and honestly, I didn't have high expectations. However, the quality of the dishes, starting from the amuse-bouche, was surprisingly high and delicious. The specialty pasta with fresh sea urchin and mullet roe was also incredibly tasty! But the most impressive dish was the smoked butter. It is made specifically for each guest and is incredibly light and airy, with a perfect balance of smoky flavor that made the bread irresistible. The main dishes of anglerfish and venison were also delicious. The course I had this time was 14,300 yen, but considering the quality of the ingredients, it felt like a great value.

It was an Italian restaurant that had been Japanized. I was disappointed that there was no monkfish liver in the fish dish, but I was most happy when it was unexpectedly served wrapped in a wafer. When it came to dessert, I thought it would be suitable for a date as you can sniff and choose from various types of tea.

The holiday night-use shop is compact but has two floors, so it seems to have a capacity of about 40 people. Private rooms can also be adjusted according to the number of people. This time, we used a private room for a course reservation. It is a complete private room with a terrace, so you can relax without worrying about people's eyes. The most delicious dish was the Aurora Salmon. It is cooked at a low temperature, and it is so tender and soft that you might think it is raw. The pear sauce, solidified with liquid nitrogen, enhances the salmon's saltiness and finishes it off refreshingly. There are other sauces such as anchovy, walnut, and olive, all of which are arranged and never get boring. There were several main dishes, and I was quite full. The dessert at the end was also delicious.

I visited a restaurant that my friend posted on Instagram and I was so impressed with everything! The delicate presentation, delicious flavors, and amazing service were all fantastic. The Aurora salmon, the three amuse-bouche dishes, and the smoked butter were all exquisite! I forgot to ask if I could buy the butter... The pairing was perfect, with a wide variety of options that left me completely satisfied. The tea selection was also extensive and enjoyable to choose from. I will definitely be coming back. It was impressive to see that despite the second floor private rooms being fully booked by 1 pm, the restaurant was only run by two people.

After a long time, I had dinner with my grandmother in Azabu. It was a French x Italian fusion restaurant that I didn't know about, but it seemed to have some innovative elements, including a performance using liquid nitrogen that I was looking forward to. The sea urchin and caviar pasta was as rich and delicious as I had hoped. It may not be the main dish, but it's probably the specialty of this restaurant. Another thing worth mentioning is the bread and butter! The homemade butter with cherry wood chips was soft, smooth, and white, and the staff mentioned that many customers want to take it home. The second dish, Aurora salmon, was so tender that you didn't even need a knife. Salmon lovers would be delighted by its huge size and thickness. The Ezo deer was said to be bought from a famous hunter (I forgot the name), and it was tender and without any gamey taste. The fish dishes, meat dishes, and vegetables were all well-balanced with a good volume. I love white asparagus and zucchini, so I was happy to see them included. The monkfish liver (I also forgot this) in the middle was incredibly fishy. Dessert was a choice of three options, allowing for a leisurely end to the meal. The fantasy spiral staircase inside the restaurant was cute, and I regret not taking a photo of it. Overall, it was a great dining experience. The recommended dinner course costs ¥14,300 and includes various dishes like red abalone, pork consommé flan, Aurora salmon, sea urchin and Sardinian bottarga spaghetti, monkfish and white asparagus, chocolate granita, Ezo deer roast, and a choice of three desserts. There are also alcohol and non-alcohol pairing options available. #AzabuLasen #Azabu #AzabuJuban #AzabuJubanGourmet #AzabuJubanDinner #French #Italian #Innovative #InnovativeFusion #InnovativeFrench #InnovativeItalian #SeaUrchinPasta #AuroraSalmon #Monkfish #StylishRestaurant #EzoDeer #Instagrammable #Foodie #Foodstagram #WinePairing #Winegram #FoodPorn #DeliciousFood #BonAppetit.

This is my second time here and both times the service was great. I really enjoyed the dry ice performance during the salmon dish. The sea urchin pasta was delicious. The butter for the bread was smoked and had a 30-minute expiration date, which was funny. The butter was so delicious that I kept eating more bread. Overall, the food was delicious and satisfying. Choosing the tea at the end was exciting and fun. I used this restaurant for a celebration both times and my companions were also satisfied, so I would like to visit this restaurant again.

Located between Azabu-Juban Station and Roppongi Station, there is a restaurant called Lasen in Azabu-Juban. The chef's recommended dinner course consists of 7 dishes for ¥14,300, and an alcohol pairing with 6 drinks for ¥8,800. Upon entering the restaurant, you will see a spiral staircase leading from the 4th floor to the 5th floor. The 4th floor has table seating and a counter, while the 5th floor has private rooms. 1st Course: Two types of Amuse-Bouche. The first one is a mushroom potage with a side of a bite-sized Pro Marjolaine and scallop tartare. The aroma of the mushrooms is delightful. The second one is a pork consommé flan, similar to a Western-style chawanmushi, with caramelized onion providing a nice sweetness. 2nd Course: Aurora salmon maki with a sauce of Western pear and beets. Liquid nitrogen is used to create a sorbet from pink pear and beet sauce, which is poured over a large piece of Aurora salmon. The white powder is walnut oil powder. Served with a sauce made from olives, anchovies, capers, etc. The low-temperature cooking method called Mikiyui makes the salmon moist and delicious. 3rd Course: Spaghettini with fresh sea urchin and Sardinian bottarga. This dish was the most impressive of the course. 4th Course: Pan-seared anglerfish and white asparagus with white wine sauce. Served with an additional treat of anglerfish liver paste-filled choux pastry, which was rich and flavorful. 5th Course: Roasted Ezo deer from Shiranuka-cho, Hokkaido, with red wine sauce. The deer was tender and paired well with the red wine sauce and black truffle. 6th Course: Choice of dessert between champagne jelly, strawberry tiramisu, and rice pudding. Accompanied by a selection of 11 different teas. The tiramisu paired well with the strawberry pistachio tea. 7th Course: Petit fours and coffee to finish the meal. The fondant chocolate, cherry blossom cookies, and agar jelly with amber sugar provided a sweet ending to the meal. Overall, the wine pairing was recommended for those who can enjoy alcohol, as the selected wines complemented the dishes well. Thank you for the wonderful meal!

Tonight, we went for dinner at a restaurant in Azabu-Juban, just down from Roppongi Sakura-zaka. The restaurant was like a building covered in greenery, reminiscent of Laputa, with a mezzanine space and a spiral staircase. The name of the restaurant is "La Sen," which fits perfectly with the Laputa theme. We toasted with champagne and decided to pair the food with wine. Let's begin! For the amuse-bouche, we had a cappuccino-style soup made with mushrooms and porcini mushrooms, offering a rich and delicate flavor. Next was marinated cherry snapper with caviar and passion pepper, a delightful combination of flavors. The menu also included a smooth pork consommé flan and a dish of Aurora salmon with pear and liquid nitrogen. We enjoyed a variety of flavors with the walnut oil powder sauce and tapenade. The following courses featured monkfish with asparagus, spaghetti with sea urchin and mullet roe, and roasted Ezo deer with truffle and red wine sauce. For dessert, we had a strawberry tiramisu with espresso sauce. After dinner, we relaxed on the terrace with petit fours and herbal tea, enjoying the cool night breeze. The attentive service and creative French cuisine made for a wonderful dining experience at Laputa. Perhaps we should visit another place for a nightcap!

This restaurant is located a 7-minute walk from Mabu Juhachi. My wife and I celebrated our anniversary here. The food was delicious, and the lunch for children was also very luxurious. The sommelier was excellent and recommended wines that paired perfectly with the dishes. The service and hospitality were outstanding. It's a stylish restaurant with private rooms that can accommodate small children, making it the only one of its kind. I would love to come back again.

The interior of the restaurant has a spiral staircase and a carefully designed space. Private rooms are available, allowing you to enjoy your lunch at your own pace without worrying about your surroundings. The creative French cuisine is not only visually appealing but also satisfying in taste. There is a performance where sauces are made on the spot, adding to the experience. The course menu is generous and filling, with a final drink and dessert to end the elegant meal. The message on the dessert plate was also beautifully drawn. Highly recommended for a girls' night out or a date. Thank you for the wonderful meal.

I had a lunch course with wine pairing. We started with Champagne. The menu included chestnut pumpkin potage with rosemary foam, marinated bonito with charcoal powder on bread and smoked butter, Aurora salmon mille-feuille with walnut oil powder and black olive powder tapenade sauce, liquid nitrogen-frozen beets and pear sauce, scallop poêlé with shiso miso, fresh porcini mushrooms, and shirako sauce, squid ink conchiglie with yuzu-flavored snow crab and kelp broth foam, Sardinian bottarga pasta with Hokkaido sea urchin sauce, Koshu wine beef sirloin with autumn truffle sauce, Champagne jelly with coconut granite, seasonal fruits, chocolate chambarina, and sablé. There were 12 types of tea for after-meal. The salmon mille-feuille was a house specialty and the slightly cooked salmon was delicious. The pasta with bottarga and sea urchin had a rich sauce that was delicious with bread until the end. I was very satisfied with the lunch course.