The renowned restaurant, which has won numerous Michelin 3-star awards and other accolades, was visited for a wedding anniversary dinner reservation made over the phone about two months ago. The dress code included jackets and the menu for the day was as follows: - A cocktail of sweet summer oranges, mint, and gin, served with a bouquet of vegetable crisps and tofu sour cream. - A risotto made with matsutake mushrooms, conger eel, and Sasanishiki rice, offering a delightful aroma and rich flavors. - Focaccia bread with potatoes and ancient wheat, providing a chewy texture and a hint of sweetness. - An assortment of 50 artisanal vegetables, each offering a unique taste experience. - Crispy turnips cooked with a complex technique, showcasing the deep flavors of the vegetable. - Fried ayu fish from the Shimanto River, served with sabayon sauce, uruka gastrique, cucumber salad with lime, and seaweed. - Mizunara oak-grilled Kyoto duck breast with red wine sauce, green asparagus, and girolle mushrooms, offering a rare yet flavorful experience. - Consomme of seven-grain duck with thigh meat ravioli and grilled eggplant, providing a rich and smooth soup with a delightful pasta dish. - A commemorative dessert tower made of sugar, featuring delicate cookies with a hint of sweetness. - Artisanal cheese platter with camembert, hard cheese, blue cheese, and brown cheese, served with different types of honey. - Rhubarb and lime jelly tart with kabosu leaf ice cream, offering a refreshing and unique dessert experience. - Pineapple and fig leaf choux pastry, peanut financiers, and hazelnut petit blancmange. - Cream sandwich with rosemary, ginger and grapefruit, amber sugar chocolate, cardamom, and WORLDPEACE, all providing a sweet yet exquisite flavor profile. Additionally, guests were able to choose one cooking ingredient used in the dishes as a souvenir. Overall, it was a delightful dining experience and I look forward to visiting again when the menu changes.

I never go to restaurants that are difficult to make reservations at. I enjoy finding hidden gem restaurants. If invited to a hard-to-book restaurant, I usually go along to try it out. Today, I was asked to fill in for someone at this restaurant. Their specialty seems to be turnip rosti, which is delicious. However, I'm not sure how it dramatically differs from regular turnips... The main dishes today were fried ayu and pigeon rosti. The fried ayu head and boneless meat were delicious. The sweet and sour sauce made with liver was also tasty. The pigeon rosti was also wonderfully delicious. The skin was crispy and the meat was cooked perfectly. Each part of the pigeon on the plate was prepared differently. The duck consomme and thigh meat ravioli had a strong tarragon aroma in the filling, which I personally thought was a bit too strong, but the soup and duck meat were rich and flavorful. I would love to have some porridge with this soup. We entered at 5:30 pm and the last tea was served at 9:10 pm. It took too long. It's nice if you enjoy a long meal, but I think they could shorten the time a bit. I ordered wine this time, and the explanations were fluent as expected. I asked if they provide the same amount of information for sake as they do for wine, and they said sake is difficult. If they have such a vast vocabulary for wine, I thought they could apply it to sake as well, but it seems they haven't reached that level yet. When I asked how many types of sake they have, they said about 20, but they only regularly use about 5 of them. The remaining 15 are for when someone who seems knowledgeable about sake comes in. They are more unique types. When I mentioned "Terada Honke," they agreed. They are still in the learning process when it comes to sake, as they mainly focus on French cuisine.

I made a reservation for OMAKASE two months ago. I was very satisfied with the taste, service, and atmosphere. It's a French restaurant, but they use plenty of vegetables, so you can leave feeling full and happy without it being too heavy. It's definitely a place I want to visit regularly!

From start to finish, I was moved! As soon as I entered the restaurant, I noticed a bonsai tree in the waiting room. It was unusual... The description of "Japanese-French fusion" caught my attention as I started my meal. The dishes and service were perfect in every way. It was flawless without being pretentious. As a food lover, I also appreciated being able to see the faces of the producers. I will definitely come back again. Thank you for the wonderful meal.

This restaurant is the best in my life. Whether it's a last supper, daily dinner, or anniversary, everything is perfect here. This year's ayu was exceptional. The pigeon was also amazing. I love the classic flow from risotto to salad to turnip, which is a Le Reflet Vincent staple, but the French-style mains are always the strongest. I don't know any other French restaurant where the mains are this delicious.

I was very lucky to have a friend help me make a reservation at a very famous French restaurant, and we were able to have a meal at 5:30. The service and atmosphere inside the restaurant were excellent, and the whole experience lasted for 4 and a half hours, during which we finished two bottles of wine. The waiter was very professional and recommended wines that suited our tastes. The food consisted mostly of vegetables, with a limited amount of meat and seafood. The process was very long and the meal had a ceremonial feel to it.

I received a bill of 36,300 yen at Zanshin. Since it was my first place to live in Tokyo, I feel a connection to Nishi-Azabu. The dishes were elegant, beautiful, and high-level. It felt sophisticated, catering to those who have tried a variety of dishes. Unfortunately, I was so impressed with the food that I forgot to take a photo of the tea at the end.

I had a wonderful dining experience at a restaurant where I could fully enjoy the culture of Japanese hospitality and ingredients. The dishes were well-prepared, and I was able to learn about the seasonal flavors of various ingredients through the restaurant. The pairing was also to my liking. The dish using turnips was so delicious with the sauce that I couldn't stop eating. It was delicious until the end. The hospitality of the staff was also wonderful. Thank you for the meal.

This time, I finally ordered a kids plate for my child at a pairing of 44,000 yen. Even though my child usually has a small appetite, they finished the kids plate completely! It was delicious even for adults. The adult course is gradually becoming more Japanese in taste. The fish dish before the main course is always amazing, but this time it was made with sweetfish and the sauce was so delicious, it brought tears to my eyes! For the main course, we had pigeon. It seems to be limited to those who have visited several times! It was really delicious, both the cooking of the sauce and the taste. My child and I love Mickey Mouse, so they served Mickey cookies for dessert! I was so moved! We had a wonderful time. I haven't found anywhere that surpasses this restaurant yet. Thank you for the meal. I want to go back again soon!

I have visited this place a few times ^ - ^ Simple and delicious, but it feels a bit lacking for my taste. It's good for those who enjoy the ingredients. However, it doesn't change much each time, so I might not go back for a while. There are more foreign visitors now, though!

I heard rumors that dining at the Michelin three-star restaurant L'Effervescence can enhance one's senses. Upon arriving at the restaurant for the first time, I was struck by the simplicity of the building from the outside. However, once inside, I immediately sensed a high level of sophistication that set this place apart. Even before tasting the first dish, I felt grateful for having come to L'Effervescence. The atmosphere was so unique, almost sacred, reminiscent of being in a shrine. Japan is a country rich in rare ingredients, and the respect shown to the producers who connect us to these ingredients, as well as the presentation of carefully selected top-quality ingredients, was truly impressive. The philosophy of improving Japan through its food culture, the consistent commitment to using 99% domestically sourced ingredients in French cuisine, and the hospitality inspired by traditional Japanese tea ceremonies all left a lasting impression on me. The dinner showcased a salad with 52 meticulously prepared ingredients, each treated with care to bring out its best flavors. The signature turnip dish at L'Effervescence was a revelation, transforming turnips from mere side players to starring ingredients. The name "L'Effervescence," meaning liveliness, bubbles, creation, and gathering in French, reflects Chef Namae's desire for the restaurant to be a place where people can encounter new sensations. Through the food, I found myself wanting to learn more about Japanese cuisine and culture. I hope to return to L'Effervescence one day, perhaps dressed in a kimono, for another wonderful dining experience. Thank you for a fantastic time.

I was completely captivated during my visit in March, so I made a reservation to visit again when the menu changed. This time I opted for lunch to experience the daytime atmosphere. The meal started with a welcome drink made from mugwort, followed by vegetable crisps with tofu sour cream, risotto, two types of bread, salad, and turnips, just like last time. The salad this time had 49 varieties compared to 58 varieties last time. The turnips, sourced from Aomori, felt more fresh this time. Personally, I preferred the richer flavor of the turnips from last time, but maybe the intention this time was to offer a lighter dish for summer? The fish dish was fried ayu, crispy on the outside and tender on the inside. The finely chopped cucumber accompaniment added a nice acidic touch. Next was pigeon, the standout dish this time. The breast and leg meat of a 3-month-old pigeon served with abasauce, wine sauce, and white peach sauce. The texture was like firm liver, the flavor was reminiscent of light chicken, with a hint of robustness. It was a surprising and delicious dish. The meal continued with duck ravioli, cheese, dessert, and matcha & almond milk to finish. Just like last time, this meal was also fantastic. It's easy to fall into the trap of comparing and feeling disappointed, but I am grateful for the opportunity to experience such exceptional dining. I look forward to the next visit. The lunch ambiance was similar to the evening, with slightly less greenery in view, but the focus was on the food, making it a pleasant experience regardless of the time of day.

The most recommended specialty at this restaurant is the 4-hour fire-roasted turnip, which left a lasting impression. The turnip, roasted to perfection, was juicy and delicious. This French restaurant serves tasty vegetables. The atmosphere of the restaurant is calm and the seating is spacious, allowing for a relaxing dining experience.

The fourth visit. This restaurant never disappoints, no matter when you go. The food, wine, and service are all excellent. The vegetables and the famous turnip dishes are always delicious, and the seasonal menu items are also very tasty. I enjoy it every time I go.

Due to my wife's health and other circumstances, it had been a while since we last visited Tokyo. However, any anxiety I had quickly disappeared thanks to the warm welcome from the staff. The atmosphere was fantastic and the food was delicious without needing any explanation. The risotto in particular was unbelievably tasty. The turnips were juicy and delicious as always, changing with the seasons. The salad had a bit more bitterness due to the season, but it paired well with the wine. The fish was labeled as "Bigeye Opah" on the menu, but I was told it was actually "Albacore". I'm not an expert at distinguishing them, but the sauce was incredibly tasty. The duck here is the best I've ever had. My favorite duck dish. I love that you can ask for seconds of the ravioli to adjust your stomach. And the rhubarb dessert was amazing! The rhubarb here is truly delicious. My senior colleague who dined with me was also impressed, and when my wife saw the photos, she insisted on going there too once she feels better. No matter how many times I visit, this restaurant remains a wonderful place.

Restaurant Le Relais de Venison, a Michelin three-star establishment. It was my first visit in a long time and the atmosphere gave off a formal impression, but the staff were kind and helped me relax. They suggested wines at the perfect timing, enhancing the flavors of the dishes. The food was impeccable, but above all, the service was outstanding. I lost track of time and before I knew it, I was enjoying a matcha tea dessert. Looking forward to my next visit.

Michelin ★★★. Gault et Millau 2023 4 toques. Tabelog SILVER 2023. Tabelog Top 100 2023. They focus on using domestic ingredients. Their specialty "Artisan Vegetables" consists of 49 types of vegetables individually sourced by the chef from various producers and regions. Their cuisine is more innovative or falls into the category of "Le Ferme de Sens." All dishes are excellent.

I visited Le Reflet Versons for the first time, a place I had been wanting to go for a long time. I managed to secure a reservation for 2 people at lunchtime, which filled up in a matter of seconds when I tried to book an OMAKASE course. It's located about a 12-minute walk from Omotesando, in a residential area. It was really good, as I had heard. The risotto with sazae and rice, and the turnip butter cooked for 4 hours were amazing! I have a simple palate and think cup ramen is the most delicious thing in the world, so I won't go into discussing flavors (of course, it was delicious!). But there was something special. Despite being a rough-around-the-edges dad, I felt comfortable with the polite and friendly service and warm atmosphere of the place. I can't sit through a 3-hour movie, but I was there from noon until after 3 pm, enjoying the surprises served one after another in the omakase course and the pleasant communication. We ended with a matcha tea ceremony and chose souvenirs to take home. It was a day of experiencing top-notch service. Thank you for the wonderful meal!

One of the representative French restaurants in Tokyo, "Le Feu de Vessonnes". It had been three years since I last visited when the Michelin stars were upgraded from 2 to 3. The calm setting remains unchanged, with a mysterious space that blends Western and Japanese tastes, allowing you to forget that you are in the city center. Each person is handed a Laguiole knife. The omakase course costs 36,300 yen and includes: Welcome aperitif with vegetable crisps bouquet and tofu sour cream, Underwater Forest with Amerique risotto, sea urchin, spiny lobster, and turban shell, Genesis of civilization with potato focaccia and ancient wheat bread, Artisan vegetables, Turnip cooked in a complex yet simple way, Ocean with milk-poached bigscale soldierfish, mountain vegetables, asparagus, and cherry leaf beurre blanc, Forest with Kyoto duck breast cooked in Tokyo Hinohara village Mizunara oak, Porto sauce, white asparagus, morel mushrooms, duck consomme, thigh meat, and lemon marigold ravioli, Migration with artisan cheese, Esperance with lemon choux, peanut financiers, hazelnut petit fours, rosemary cream sandwich, ginger and grapefruit amber sugar, cardamom, matcha, and World peace chocolate. Chef Ikunoshin Namiki is meticulous about ingredients and respects the artisans who produce ingredients that meet his standards. The main highlight is the artisan vegetables, which are like a vegetable cocktail with beautiful appearance, sweetness, and rich fragrance. The drink starts with champagne followed by pairing. I opted for a full pairing at around 44,000 yen, while one companion chose a 20,000 yen full pairing, and another went for non-alcoholic drinks. The turnip is a specialty of the restaurant, cooked slowly for 4 hours. The bigscale soldierfish and duck breast cooked in Mizunara oak have a depth of flavor from the wood fire. The artisan cheeses paired well with wine. The restaurant, despite being a three-star establishment, has a modest sweetness level, which I appreciated. The pace of serving dishes was good, and the staff were attentive. I was very satisfied, so I made a reservation for my next visit. The only drawbacks were the slightly high prices and the lack of a greeting from the chef. Thank you for the wonderful meal. I will visit again.

It's been a while since I've been to Le Reflet Beacons, and not only is the food delicious, but the presentation is also wonderful, making you feel happy. The risotto with lobster and sea urchin served at the beginning is like the opening act of a Le Reflet Beacons theater performance. The salad with 59 different vegetables, each cooked in a different way, is not only visually appealing but also a treat for the body. The special dishes like turnips, redfish, and duck continue the delightful experience. The duck breast, cooked slowly over a wood fire, is juicy yet crispy on the skin, impressively delicious. The dessert with Japanese citrus fruits is made with individually picked grains of sand citron, providing a delightful popping texture. The food is so delicious that I would come back just to eat it. With so many dishes, the satisfaction is beyond words. ☺️