Michelin 2023 ★★★. Gault et Millau 2023 16/20. The owner sommelier, who was formerly a chief sommelier at Cantessence and won the Best Sommelier award at the Tabelog Awards 2019, and the owner chef, who is also from Cantessence, became independent in 2016 and relocated from Nishi-Azabu. The team also produced Ginza "L'Argent," which received a Michelin star in 2023. The cuisine focuses on ingredients, highlighting the origin and producers, with beautifully designed plating often featuring flower motifs. Each dish is original and excellent. The sake lees sourdough bread has been a signature dish since the early days, and some customers come specifically for it. The owner sommelier's wine pairings complement each dish while enhancing the overall course. The high-ceilinged space has a great atmosphere. The portions are generally small, making the multi-course menu enjoyable even for women.

Crony, run by Japan's top wine sommelier, has managed to overcome a dislike for French cuisine. With a full course meal of 18 dishes paired with 4 types of wine, the menu only lists the ingredients. Delicate and innovative dishes were served one after another, and they were all very delicious.

I visited the restaurant upon the invitation of an acquaintance. My acquaintance was originally planning to go with his wife, but he couldn't make it, so I was chosen as a replacement for his wife. I felt nervous in many ways as I entered the high-end French restaurant in Tokyo with another middle-aged man from Osaka. The restaurant had a reception on the first floor and we were guided to the second floor by stairs. The dishes were not only visually appealing but also highlighted the characteristics of each ingredient, making it enjoyable both to the eyes and the palate. The wines we ordered for pairing were also distinctive in their own ways. And the bread that came out in the middle of the meal was delicious. I was thrilled when they offered to let me take some home.

The restaurant is located in a narrow alley near Tokyo Tower, and meals are served on the second floor. There are a total of 18 dishes from appetizers to the final tea. Personally, the presentation is very nice, the taste is delicious, and especially the first and second desserts are amazing. The meat dishes were relatively ordinary. Overall, I was very satisfied with the meal, so I would like to go again when the seasonal menu changes.

Second visit. I made a reservation two months ago and was able to get the same seat as last time. I'm happy. Last time it was winter and even at 6pm it was dark, but the soft lighting inside the restaurant was lovely. This time, entering at 6pm while it was still light outside, it was noticeable that the whole window was filled with trees, which was lovely. We started with champagne and toasted. The same sommelier as last time, with a sense of stability. This time, various finger foods kept coming out, each one a delight in terms of appearance, taste, texture, and even temperature, increasing our anticipation for the next dish. Most of all, despite the number of courses, the dishes were very light, with a depth of flavor that wasn't heavy but full of umami. Various ingredients combined in complex yet harmonious ways. Modern cuisine is amazing. From the first dish to the last, we were delighted by the food. The wine was also enjoyable, and we had a happy time. I already want to visit this restaurant for the third time. It was disappointing that the Disney-like waitress who took care of us last time was not there. Her explanations made each dish taste even better and heightened the excitement, so I was hoping to see her again...

Visited with a party of 2 for dinner. It seems that many foreign guests come through hotel reservations. The dishes were elaborate and the pairings were generous in portion and satisfying in content. However, the price, including the pairings, was close to 40,000 yen per person, which is slightly less cost-effective compared to the Nishi-Azabu era.

[Interior Atmosphere] - The first floor has an open kitchen and reception area, while the seating is on the second floor in a house-like setting. - The French restaurant is in a standalone building. - The second floor has high ceilings and a stylish home-like design. - If you peek out the window, you can catch a slight glimpse of Tokyo Tower. - The tables are placed somewhat close to each other. - Private rooms are available. - On this day, about half of the 6-7 tables were occupied by English-speaking guests. It seems to be popular among foreigners. [Dining Experience] - A modern French restaurant with a focus on sustainability. - Each dish looked beautiful in the photos, so I was really looking forward to trying them. ★ Yokoii's Sanuki no Mezame Herb Sakura Tai Asparagus and Tart - Fresh and crunchy asparagus with a tart that complements the texture. - Kodeta Farm's Hokkaido Golden Pommes Frites Truffle - The center was hollow! It looked like a very stylish potato chip. - Ikura Yuzu Amaebi - The ikura was not overpowering, and the combination with sweet shrimp inside was just right. The tart part was lighter and the harmony with the sweet shrimp was excellent. - Eggmei's Egg Pancake Beef Cheek - It was written as Udo Pancake, but it was like takoyaki. The beef cheek inside made it reminiscent of a fancy takoyaki. - Sakamoto Farm's Turnip Sumiika Caviar - The different textures of turnip and squid combined with the saltiness of caviar were delicious. - New Onion Bamboo Shoot - Surprisingly satisfying with bamboo shoots inside. The unique cutting method made it hard to notice the bamboo shoots while eating! - Yodo Daikon Clam Truffle - The aroma of truffle was irresistible. I saw truffle cut into the shape of a nose for the first time. ★ Sake Sour Bread with Sake Kasu - A whole bread is served at one table, and half of it is re-baked until crispy and served as the finishing touch. The freshly baked crispy bread had a good texture and paired well with yogurt butter. The remaining bread is given as a souvenir. - Yellowtail Celery - Perfectly cooked yellowtail with a rare touch. - Shizuoka-raised Wagyu Beef Loin New Burdock Butterbur Shoot - A slightly fatty loin with thinly sliced burdock layered and fried. The texture was excellent. The small paste in the back was butterbur shoot. - Sakura Cheese from Kyodo Gakusha Shintoku Farm - It looked like cheese, but when I bit into it, cold liquid came out from the inside! It was like milk... I wonder what was inside. A mysterious dish! ★ Snow Rabbit Mascarpone Cognac - Mascarpone cream and milk ice cream with cognac on top of a white strawberry. Slightly salty, creamy, and the rabbit was cute. It was unexpectedly delicious! A favorite dish! - Mine no Shiro Hon Mirin from Yanagisakuraen - Delicate and surprising. The white thing on top was crispy, and I couldn't figure out what it was made of. - Honey Macaron from Kusano ★ Salt Maru's Salt Caramel - Very delicious! - Smoked Madeleine - The smoky aroma was amazing! ★ Light Gateau Chocolat - It was picked up by hand and eaten, surprisingly fluffy, cold, and seemed like it would melt. It was a new texture.

East Azabu Crony, a favorite French restaurant that competes for the top two spots. The taste of Crony, as well as its delicacy and Nordic feel, are truly captivating. I reaffirmed my love for it this time as well. The Michelin dinner costs ¥19,800 and includes dishes like herb and cherry snapper pommes souffle with truffle, ikura and sweet shrimp pancake, beef cheek with udo turnip, squid ink, and caviar, and more. The meal also includes bread, yellowtail with celery, wagyu beef loin with new burdock and butterbur sprout, sakura cheese, snow rabbit with mascarpone and cognac, and a variety of desserts like macarons, salted caramel, smoked madeleines, and gâteau chocolat.

First visit. Upon entering, there is a stylish kitchen and a waiting space on the first floor, and seats are spread out on the second floor. It is visually beautiful. The food is delicious. It was a French restaurant that captivates all five senses. The small dishes leading up to the main course were also wonderful, and the main course itself was even better. This is a restaurant that I definitely want to visit again in a different season!

Visited "Crony" for the first time. I always treat myself to a special restaurant on my birthday, and this time it was the long-awaited place. As soon as I entered the restaurant, I saw the kitchen, and I was led to my table up the side stairs. I asked for a drink pairing, and separately ordered champagne to start. The first drink was roasted green tea, in line with the restaurant's name "Eternal Tea Drinking Friends", warming my stomach just right and increasing my appetite. The dishes, starting from the amuse-bouche, were served with great care and at a good pace. They were all wonderful, but personally, I loved the dish with helmet squid the most! Also, the standout dish, the sourdough bread with sake, was amazing! From the drink pairings to the butter for the bread, there was a strong connection with "sake", showing the dedication to making the bread more than just a side dish in the course. And now, the trending topic of "sustainability". This was particularly evident in the desserts! Each one had a theme and was delicious in its own right. I was surprised to find a connection to the roasted green tea I had at the beginning! The drink pairings were not just random but well thought out combinations that paired perfectly. It seems that my companion had secretly informed the restaurant about my birthday, as I felt a bit embarrassed when the plate came out, but I had a thoroughly satisfying time. I would love to visit this restaurant again. Thank you for the wonderful meal!

The 18:30 course for 2 people booked through Tablecheck. AMUSE (4 dishes): 5/10 - Beautiful presentation that gets you excited just by looking at it. However, overall lacks flavor. The yellowtail and salmon roe have a slight fishy smell, and the shiso flower and yuzu, meant to be accents, don't stand out. MEAN (6 dishes): 7/10 - The daikon, clam, and truffle soup ⭐️ and the mackerel with spinach ⭐️ were delicious. DESSERT (6 dishes): 10/10 - Hojicha ice cream ⭐️⭐️ and the light chocolate cake ⭐️⭐️ were outstanding.

I finally visited a restaurant I've been wanting to try for a while and made a reservation online. The course menu was priced at 19,800 yen, and I was surprised to find out that bread was included in the course. The dishes were served in a calm and efficient manner. About half of the customers were from overseas, which seemed to be well-received. The meat was delicious.

First time visiting this restaurant. The first floor is the kitchen and the second floor is the dining area with tables. You can catch a glimpse of Tokyo Tower from the top part of the restaurant, which is very stylish and sophisticated. The food is delicate, meticulous, and beautiful. The service from the woman was fantastic, and it turns out she used to work at a hotel. Her attentiveness, demeanor, way of speaking, and elegance were all wonderful and made for a very comfortable experience. I would definitely like to visit again. Thank you for the wonderful meal! :)

Crony, a Michelin two-star restaurant run by a chef from Cantasance, was the favorite restaurant of Ai Tomonaga, so I was taken there on my birthday. The name Crony means a long-lasting tea-drinking friend, and the course started with tea. Then we had 4 finger foods, 3 appetizers, bread, 2 main dishes, and 7 desserts including tea sweets, making it a relatively high number of courses. I particularly found the sense of the appetizers in this restaurant to be wonderful. The dish of turnips, squid, and caviar for the first appetizer was interestingly prepared by arranging turnips and squid in cubes alternately to enhance the texture and make it easier to blend with the turnip soup, which is the key to this dish. The next cauliflower dish also had different layers of cooking and preparation to allow the different aspects of cauliflower to be enjoyed simultaneously, while being linked by quail eggs and sea urchin, creating a sense of unity as if you were eating carbonara. These two dishes left a lasting impression on me that day. The finger foods were also cute and fun, with playful preparations like potato chips and pancakes that you don't usually see in French cuisine, making them delicious and enjoyable. Although the mains were a bit weak, overall I think it was a very good course considering the price. Thank you for the meal.

All the dishes are beautifully presented and very elegant. I love them and my friends also love them, so we visit many times. The interior of the restaurant is also beautiful, and when you enter the restaurant, everyone, including the chef, greets you, which is wonderful. The 18-course meal is enjoyable because you can try a little bit of everything.

The restaurant was exactly as the title suggests. Nowadays, French restaurants tend to be stylish, with fewer old-fashioned, ornate interiors. Personally, I prefer the stylish type, as it lacks a sense of heaviness or specialness in the decor. As for the food, it was like the photos – understated but incredibly intricate, perfect for pleasing women. The amuse-bouche, for example, featured cucumber balls stacked elegantly, and the appetizer was adorned with edible flowers, making the plate look vibrant and the taste delicious. Amidst many chefs experimenting with new combinations and failing, this place nailed the seasoning, combinations, and balance. The winter melon soup with squid served in a carved flower-shaped winter melon was also delightful. The overall white and airy presentation, with hidden ingredients beneath, enhanced the flavors. The only missteps were the unexpectedly heavy and filling bread and the overly fatty beef loin in the main course, which was challenging to eat on a full stomach. Personally, I prefer A4 grade fillet over such fatty meat, but it's a matter of preference. The desserts were refreshing yet rich, with delicate touches like jelly sheets and leaf-like decorations on the ice cream. I didn't pay for the meal, so I can't comment on the value, but it's a perfect spot for a stylish and casual date. However, be prepared for frequent visits from the staff due to the numerous dishes. This restaurant is more focused on enjoying the food rather than chatting, making it ideal for those who prefer to savor their meal quietly.

Last year, French restaurant Crony was promoted to two Michelin stars and also received a Green Star, and they are currently riding high on their success. I was able to visit with friends to celebrate my birthday. The building has a unique layout with the kitchen on the first floor and the dining area on the second floor. Upon entering, you can see the chefs and kitchen staff working diligently. Going up to the second floor, the warm wood and Scandinavian-inspired decor create a lovely atmosphere. As for the food, each dish was elegant and intriguing, making it hard to imagine the flavors just by looking at them. While innovative and modern French restaurants are becoming more common in Tokyo, Crony stood out for their attention to detail. I was also impressed by how each dish not only looked beautiful but also enhanced the textures and aromas of the ingredients. Even from the amuse-bouche, the care put into the food was evident, leading to an enjoyable dining experience from start to finish.