French "Plaiga TOKYO"✨✨ A French restaurant located on the 2nd floor of the Nihon Seimei Marunouchi Garden Tower. The restaurant recently made it into the 2024 Michelin Guide after a change in chefs. The restaurant opened in June 2020 and is located a 3-minute walk from Otemachi Station on the Tokyo Metro, behind the Palace Hotel. The atmosphere inside the office building is unique but has a calm ambiance. Let's see how the new chef's dishes fare. The tasting menu costs 23,595 yen (including tax and service charge). ⚫Amuse-bouche "Hokkaido Gold Rush Consomme with Foie Gras" - A rare combination of Gold Rush mousse with foie gras powder. The rich flavors complement each other well, especially when eaten with financiers and caviar. ⚫Signature Dish "Yamagata Shonai Tsuyahime Rice with Hair Crab and Sunflower" - A dish inspired by the seasonal scenery reflected on the water's surface by Goho Wada. The Tsuyahime rice from Yamagata is molded into a mousse and adorned with a sunflower motif. The dish is not only visually striking but also offers a unique combination of flavors, with a strong citrus aroma and rich crab umami. ⚫Homemade Bread "Pate de Campagne" - A classic country-style bread made with homemade yeast and Capris butter. The bread is delicious, with a fluffy texture and a hint of yogurt yeast. ⚫Cold Appetizer "Wakayama Ayu with Musk Melon and Basil" - A dish featuring cold ayu fish with overly sweet musk melon, which may not appeal to everyone due to the contrasting flavors. ⚫Cold Appetizer "Hokkaido Octopus with Fruit Tomato" - A visually appealing dish with a large octopus and fresh summer tomatoes, showcasing creative presentation and delicious flavors. ⚫Warm Appetizer "Brittany Blue Lobster with Girolle Mushrooms" - A hearty dish with a large portion of blue lobster cooked to perfection, offering a strong lobster flavor and expertly crafted sauce. ⚫Fish Dish "Tokyo Hachijo Island Kinmedai Bouillabaisse" - A clear and flavorful fish soup made without crustaceans but with a rich umami from fish, served with zucchini and mussels. ⚫Meat Dish "French Auvergne Duck with Blueberry" - A delicious dish featuring lightly aged duck meat with a classic French sauce that complements the rich flavors of the duck. ⚫Dessert "Okinawa Ishigaki Island Shimada Farm Mango with Passion Fruit" - A sweet and flavorful dessert highlighting the sweetness and umami of mango. ⚫Coffee - A well-made coffee using quality beans. Drinks: ⚫Asahi Jukusen Beer (small bottle) - 1,210 yen ⚫Mineral Water "Acqua Panna" Overall, the dining experience at Plaiga TOKYO offers a mix of innovative and classic French dishes, with a focus on quality ingredients and creative presentation.

I heard that the restaurant had changed chefs to one who skillfully handles Japanese ingredients, so I was intrigued and decided to visit. The restaurant is managed by the Katopureja Group, which operates the luxury inn "Fufu." They are well known for operating "Tsurutontan," but I was surprised to learn that they have the Tokyo operating rights for the famous Hiroshima restaurant "Micchan Sohonten." The restaurant has a sophisticated atmosphere and the combination of ingredients is interesting, with a luxurious and surprising menu. The presentation is beautiful and there are surprises in the dishes. The ideal use for this restaurant is definitely for a date. The course I tried included dishes like Gold Rush Consommé with foie gras from Miyazaki, Ayu and rice from Yamagata, Octopus from Hokkaido, and more. Each dish was carefully prepared and presented with unique flavors and textures. Overall, it was a delightful dining experience that I would recommend for a special occasion.

I used it for my friend's birthday. The service from the staff was so amazing that I was impressed. We had a great time from the explanation of the ingredients used in the course dishes to the end. I would like to visit for lunch next time.

Three years since my last visit. The chef has changed from Koga to Ikeda, and I'm excited to see what kind of cuisine awaits me. The theme of the course is "Summer Journey 2023," so we start with champagne to beat the heat. The first dish is "Gold Rush Corn Financier," with consommé jelly at the bottom, gold rush mousse on top, and foie gras powder. It's a bit of work, but the foie gras flavor really shines through. The financier is made with corn as well. Next is the "Sunflower," which changes shape with the seasons. This time, it's a sunflower design, using Yamagata Shonai Tsubaki Hime rice for a dessert called "Liole." It's made with old rice for added flavor. The dish features plenty of hairy crab. Then we have the "Gujo Hachiman Ayu, Shizuoka Musk Melon," where crispy grilled ayu fish meets sweet musk melon. The dish is finished with micro-cucumbers, basil oil, and a sauce that brings out the flavors of the ayu swimming in a clear stream. Next up is the "Hokkaido Octopus, Tokushima Coral Tree Tomato," featuring thick octopus legs, paprika, and sweet coral tree tomatoes with a refreshing arugula topping. The dish is a balance of flavors and textures. Then we have the "Ezo Abalone from Miyagi, Escargot Butter, Parsley," a dish with a fresh green color and a taste of the sea. The abalone is tender, and the escargot butter sauce adds richness while maintaining a refreshing taste. The "Kinmedai Bouillabaisse from Shizuoka Shimoda" is a dish with a large kinmedai fish and a complex bouillabaisse sauce that brings out various seafood flavors. The dish is perfectly presented to enhance the flavors. To accompany the meal, the sommelier selects two wines: a 2014 "Moresandoni" and an 2018 "Gevrey-Chambertin." For dessert, we have "Shichiku Duck from Nishizaki Farm in Ibaraki with Blueberry Sauce," followed by a dessert featuring white cheese inside ruby chocolate, garnished with edible roses from Oku-Izumo Baraen in Shimane. The dessert offers a unique blend of rose aroma, sweetness, and acidity. Finally, I order herbal tea and enjoy three miniardises as a perfect ending to the meal.

The restaurant was very satisfying in terms of cuisine, service, and ambiance. Located along the lush green moat of the Imperial Palace, it creates a sense of extraordinary experience and raises expectations from the moment you arrive. Before starting the course, a detailed presentation of the ingredients increases the excitement for what is to come. The first dish, "Gold Rush Consomme Foie Gras," was a taste that I will never forget. The next dish, "Yamagata Shonai Tsuyahime Hairy Crab," was a summer-themed plate with a sunflower motif. This is a signature dish that captures the season. Each dish was meticulously prepared, showcasing the chef's skill and dedication. The final finish with the shocking Fromage Blanc dessert was unforgettable. The calculated balance was truly amazing. The wine pairing was also exceptional. I hope this restaurant gets recognized by Michelin and more people get to experience it. I look forward to visiting again in a different season and introducing it to others.

Plaiga TOKYO is a French restaurant located in Otemachi. It has a fantastic location next to the Palace Hotel. The restaurant has a layout where the Italian restaurant is on the first floor and the French restaurant is on the second floor. The French restaurant has 6 seats and private rooms, with a spacious atmosphere per seat. There are two course options, and the reviewer chose the one with fewer courses. The review describes the dishes served, such as green pea and blue trout, sakuramasu with blood orange, clams and white asparagus, Amakusa sea bream, French Cistron lamb, and a kiwi sorbet dessert. The reviewer praises the delicate textures of the dishes, the effective use of vegetables, and the thoughtful color scheme. The meal ended with an herbal tea.

Located in Otemachi, Tokyo, just a minute's walk from Otemachi Station, Plaiga Tokyo offers innovative French cuisine that reflects the changing seasons of Japan. Recommended points: - Utilizes seasonal ingredients alongside French tradition and techniques - Presents the thoughts of producers as exquisite dishes for customers - Offers private and luxurious booth seating - Boasts a wide selection of vintage wines stored in a custom cellar Plaiga Tokyo, facing the moat of the Imperial Palace in Otemachi, has recently been renovated and now features a refined French dining experience with only six tables. Under the direction of Chef Ikeda Shota, the restaurant offers modern French cuisine inspired by the philosophy of classical, harmony, originality, and sensibility. The concept of "journeying through Japan's seasons with French cuisine" is evident in the visually stunning and delightful course dishes that showcase seasonal ingredients from various regions. The menu includes dishes like Shonai Tsuyahime rice with crab, Aomori spring trout with carrot and blood orange, Chiba Kujyukuri Hamaguri-clams with white asparagus, and more. The restaurant also offers a selection of rare wines from France, Italy, and other countries curated by a sommelier. Whether for business occasions like welcome or farewell parties and entertaining clients, or for special occasions like anniversaries, dates, or birthdays, Plaiga Tokyo is an ideal choice for a memorable dining experience.

The discount rate was not as high as the first time I visited, so the level of excitement was slightly lower. However, the restaurant still has a commitment to quality ingredients, beautiful presentation, and enjoyable wine pairing. It was fully booked on the day of my visit, and it seems to be getting harder to make reservations.

Plaiga Tokyo, revisited! Just like last time, I was amazed by the high quality of the food. Chef Ikeda's talent in combining aesthetics and ingredients to create complex flavors is genius. The food was incredibly delicious!! We opted for the wine pairing, and Sommelier Miura's wines perfectly complemented the dishes. It was great that they also offered non-alcoholic pairings for the ladies. ① Green Peas - A vibrant green pea mousse on top of a high-quality consommé, with caviar on the side. The taste changes depending on how you mix it, and it's delicious! A masterpiece that showcases Chef Ikeda's skills from the first bite. The unique presentation of the dish was also enjoyable. ② Aomori Salmon - A surprising and innovative dish wrapped in a Campari orange sheet. Inside, there's plenty of Kyoto carrots mixed with salmon. The salmon was perfectly rare and the dish was delicately crafted. ③ Kujukuri Clams - Sweet large clams topped with plenty of white asparagus. The fluffy long green onions on top were also white asparagus! The presentation was beautiful, and the ingredients were utilized in various ways. ④ Bread - The yogurt yeast bread was delicious, but the round bread with Inca Awakening was incredibly tasty!! I couldn't resist having seconds and even a third piece. It was so delicious that I couldn't help but finish it all. ⑤ Hokkaido Scallops - Scallops layered and cooked in a unique way, with an Escargot butter sauce on bamboo shoots and delicious French Morel mushrooms. ⑥ French Sistron Lamb - The beautiful dish featured tender lamb with fava beans on top. The sauce was exquisite, and the meat was cooked to perfection. ⑦ Dessert - The dessert featuring Fukuoka Amaou strawberries, cherry blossoms, and mugwort surpassed all expectations. The strawberries were accompanied by ice cream and a white foam-like mousse, while the mugwort was in a fluffy pound cake with cherry blossom leaves. The combination of flavors was heavenly! ⑧ Tea Snack - Lemon tart with pistachio ganache, enjoyed with tea to wrap up the meal. It was another fulfilling and impressive dining experience. Thanks for arranging the private room for us! The view of the cherry blossoms from the window created a lovely atmosphere, allowing us to enjoy our meal with family in peace. We will definitely visit again!!

I eat out quite frequently, but it had been a while since I was so impressed by a restaurant. The interior, location, service, food, and tableware were all at an impressive level. I was meeting a man there, and the staff quickly and smoothly suggested, "The man should sit here, as this is the upper seat." They even arranged a wonderful table with cherry blossoms in full bloom. The view of the Imperial Palace and the moat, with Tokyo Tower, Hibiya Midtown, and Toranomon Hills in the background, was breathtaking. The reflection of Marunouchi's night view and cherry blossoms on the water was also beautiful and elegant. As for the food, it was a spring menu featuring seasonal ingredients. The cherry blossom-inspired tuile was a standout, with intricate details that showed the skill required to make it. The crab underneath was delicious as well. Next was bamboo shoots from Kyoto Ohara, thinly sliced and grilled with scallops inside. It was incredibly fragrant and had a great texture. The next dish, the sea bass, was a fish dish with a remarkable impact. Cooked at a low temperature of 46 degrees, it had a rare and chewy texture with no lingering fishy smell. The skin was crispy, and the sauce made from butterbur and sea bass broth was truly impressive. The fish dish was as impactful and delicious as the fish dishes by Chef Kishida from Cantessance. The highlight! I also loved the round bread called "Inca's Awakening," which was sweet and soft. The meat was incredibly tender, with an outstanding sauce. I couldn't get enough of it. As it was a birthday celebration, I requested a message ball, and the staff presented a cute mechanism where the chocolate melted to reveal a message plate. The whole cake was given to me to take home, and it was filled with raspberries and even truffles. The dessert of cherry blossom ice cream, mugwort chiffon cake, and cherry leaf were all delicious and made me feel happy. Ah, it was such a delight to enjoy such delicious food after a long time. Among the staff, there was one who stood out, with a level of service similar to that of a luxury hotel. Even when I asked a slightly tricky question, he answered smoothly. It was clear that he loved his job and had studied well. His charm, polite language, and elegant speed of speech exuded a sense of happiness from his whole body. He seemed like a young staff member, and I look forward to his growth in the future. It had been about 3 years since I had seen such a shining service staff. Their ability to notice and respond quickly even from a distance, their precise language, and their knowledge of ingredients made them exceptional staff members. I received a business card from Mr. Tominaga. I recommend everyone to see him at least once. Thank you very much. I had a very enjoyable time.

Our dinner here was amazing! We celebrated our anniversary recently and had a luxurious meal at Plaiga TOKYO. The restaurant only has 6 seats per day, making it very exclusive. We enjoyed elegant French cuisine using seasonal Japanese ingredients. Every dish was delicious, but the combination of Ezo deer and red wine in the first photo was outstanding. The pairing of food and wine was exceptional, creating a memorable experience. The dessert was also fantastic. Our table had a beautiful view of cherry blossom trees, making it a perfect spot for hanami (flower viewing). I would love to visit for lunch next time. This restaurant is truly a gem in Tokyo, perfect for birthdays and special events. Highly recommended! Don't miss out on this wonderful place. #amazingplace #amazingworld #Tokyofoodie #TokyoStationfood #celebratorydinner #celebration #anniversaryparty #anniversarydinner #anniversarygift #Tokyodinner #plaigatokyo #winestagram #winepairing #excellent sommelier's sense.

Plaiga Tokyo, a restaurant I had been wanting to visit ever since reading the story of Chef Shota Ikeda being scouted by the manager. The interior of the restaurant is very beautiful. We were seated at a semi-private table that was quite spacious for two people. It had an elegant and calming atmosphere. To start, they showed us the ingredients for the day on a large tray and explained them in detail. The dishes that came out were all stunning and beautifully presented, with amazing ingredients layered beautifully and flavors evolving as you ate, creating an artistic finish. 1) Tamago from Tokushima Tamura-san. Inside was barley mochi infused with chicken broth, topped with black truffle. A masterpiece packed with deliciousness in a small eggshell. 2) A beautiful white dish resembling snowflakes. Underneath was a delicious creamy sauce with scallops, incredibly tasty. 3) After the white world, a vibrant red world! Beets with foie gras underneath. The mild acidity of Amaou strawberries pairs perfectly. The wine pairing, a rosé wine close to red, was also fantastic. 4) Cold yellowtail from Himi, Toyama with 4 types of daikon radish. Topped with bonito flakes. The genius of French cuisine creating yellowtail daikon results in this masterpiece. The creativity is commendable. 5) Dish of cod milt and Jerusalem artichoke. Refreshing scent of yuzu. Beautiful and cute, with creamy cod milt that is incredibly delicious. 6) Goto Islands cutlassfish. Vegetables arranged beautifully, with butterbur paste enhancing the cutlassfish's flavor. 7) Ezo deer from Hunter Kikuchi. Premium lean meat! The beautiful red color and luster are impressive, and the condensed umami of the lean meat is amazing. This Ezo deer is truly delicious! 8) Dessert consisted of Setoka from Ehime topped with meringue and served with ginger ice cream. The meringue had delicate flowers placed on top, showing the meticulous finishing touches. The dessert was also incredibly delicious. 9) The bread and house-made unsalted butter served during the meal were exquisite. Especially the second round bread with Inca awakening kneaded inside was incredibly soft and fluffy, so delicious that we asked for seconds. This bread was made by the pastry chef, who is also highly skilled. The wine pairing by sommelier Harue Miura was outstanding, perfectly complementing the dishes. I will definitely visit again!

Next to the Imperial Palace. The abundance of greenery and water is truly impressive. The sparkling Tokyo night view is beautiful. An elegant sparkling scenery and night view. All for just 10,000 yen! Suddenly, they added a pairing for 15,000 yen! The service and explanation of the dishes were thorough, and the price included everything! Tax included?! And it was for dinner? Not a one-man operation, but a high-end French restaurant in Marunouchi. I was surprised, but the food was fantastic. They first show you the ingredients and present them. Beautiful and delicious-looking vegetables and fruits are beautifully arranged. The amuse-bouche was a truffle accompaniment with nestling eggs. Winter truffles are said to have a rich flavor compared to summer truffles, and this dish skillfully uses that. Creamy and delicious. The chewy texture of the barley is also good. Thanks to the producer, Mr. Tamura. The taste is vivid, but it can be eaten lightly, showing the chef's skill. Pairing - Champagne. Next was beets and foie gras. A bright red dish with bright red beets. The dish is so colorful that it captivates the eyes. Using the acidity of the beets, the foie gras, which can be heavy, is made light and fluffy, bringing out the best of both. Eye-catching and mouth-watering... Pairing - Koshu wine rosé. Next is the premium yellowtail with daikon! The daikon and yellowtail are carefully rolled together. The yogurt sauce's acidity completely eliminates the fishy smell of the yellowtail, making it delicious. The crunchy texture of the daikon is exquisite, although I couldn't accurately identify the flavors of the four varieties. Pairing - Chablis. Here, I thought the chef here is skillful in manipulating acidity. Therefore, each dish is light and refreshing. The tilefish was interesting. Mixing tilefish with lily root sauce and tilefish broth sauce, along with butterbur sprouts and olive oil, creates a flavor that I've never experienced before. This is an exquisite bittersweetness. And I want to present the Olive Oil Universal Theory at a conference. Delicious ^_^ Pairing - Chablis. Having the same pairing twice was a bit disappointing. The bread in between should not be underestimated. It's generously topped with Bordier butter. A butter that is the opposite of Echire butter, this one is fluffy and creamy. You can have seconds, so enjoy it to the fullest. The potato petit pain was warm, fluffy, and comforting with a sweet taste. It had a fluffy texture with two layers and was delicious. The last dish of Ezo deer, a seasonal limited game, had a stunning sear. The red wine sauce with purple cabbage was like a dish from Azabu. This is a traditional French dish. The meat is tender, with just the right amount of fat, allowing the knife to slide in smoothly. The silverware is not bulky, but it effortlessly cuts through the meat, a testament to the cooking skills. Pairing - Red wine Chateau Neuf du Pape 2016 from Southern France, this wine tasted expensive ^_^ The ginger ice cream and mignardises at the end were also good. The fruit tart alone was a bit fish oil droplet-like. It brings back memories. The chocolate was very delicious. When it breaks in the mouth, the cream flows out, making it tasty. The staff was friendly and efficient, making it a flawless restaurant. It's easy to make a reservation and highly recommended.

The other day, I took a limousine to Plaiga TOKYO for dinner. The atmosphere, hospitality, and cuisine were exceptional, providing a truly unforgettable experience. The presentation of the ingredients before the meal heightened the anticipation for the chef's creations. When the dishes arrived, each one was delicately beautiful, especially the snowflake-shaped Yamagata rice mousse, which was truly impressive. The taste was exquisite, with a smooth and gentle texture that was surprisingly refined. The dessert that followed, served on sugar cubes, was a delightful surprise, showcasing the restaurant's attention to detail and commitment to excellence. The presentation of the Toyama cold yellowtail with yogurt and dill oil was like witnessing the transition from winter to spring, a beautiful sight to behold. Chef Shota Ikeda's culinary skills, honed at Michelin-starred restaurants in France, were evident in every dish, and the professionalism and dedication of the staff further enhanced the dining experience. The restaurant's name, Plaiga TOKYO, is derived from the French word "Plaisir" meaning pleasure, combined with the Japanese concept of elegance, reflecting the restaurant's commitment to combining the finest seasonal ingredients with sophistication and grace. Thank you for the exceptional cuisine and experience, and I look forward to enjoying the new seasonal menu in the future.

Next to the Palace Hotel, I visited this restaurant where the 25850 yen wine pairing course was discounted to 13637 yen. I entered from a different restaurant on the first floor and went up to the second floor, which was a bit confusing. They have a strong commitment to both the ingredients and the wine, and the taste, presentation, and service were all excellent. It is still easy to make reservations, so I would recommend this place to friends.

I heard that the chef at "PlagaTokyo" had changed, so I decided to visit. In December, the season was winter, and I experienced a French cuisine that felt like looking at Tokyo covered in snow. The new chef, Shota Ikeda, who took over this year at the age of 35, served dishes that evoked a romantic and snowy atmosphere. The menu described the experience of traveling through special seasons with rich colors, scents, and sounds. The dishes reflected the power of the earth, the vitality of seafood nurtured by the ocean, and the beauty of flowers and fruits blooming under the sun. Ikeda's cooking was like a journey through a dazzling landscape that brought back memories we all share. The definition of a journey is not just about ingredients and scenery, but also about evoking memories from our childhood. It's a journey across time and space to be shared with friends, lovers, or anyone with whom you want to feel the season with a gentle heart. I also found a great deal on the website for Ikeda's special menu for his chef appointment. It's only available in January and February, so it's a chance not to be missed. I wish I had known sooner...I might have to go again.

Gourmet Menu Course 19,000 yen (excluding tax) ○Noto, Ishikawa Prefecture - Kurobee Eggplant from Takanouen, Red Azuma from Nagasaki Prefecture - Black Abalone from Hirado, Yamagata Prefecture - Tsuya Hime Rice, Miyagi Prefecture - Scallop, Caviar ◎Tango, Kyoto Prefecture - Snow-covered, Shinotsu Village, Hokkaido - Tamagawa Onion from Taniguchi Farm, Foie Gras ○Saga Seki, Oita Prefecture - Seki Mackerel, South Nashi Pear, Celery Root, Vinegar Orange ○Oura Gubou from Tango, Kyoto Prefecture - Wild Boar from Ooura Gubou, Chestnuts from Tanba, Kyoto Prefecture - Akashi, Hyogo Prefecture - Urashizumi, Kaga Lotus Root, Roquefort ◎Tsurui Village, Kushiro, Hokkaido - Hunter Kikuchi's Ezo Deer ○Okayama - Champagne Muscat Sei-Oh, Fromage Blanc Pairing 5,000 yen (excluding tax) *Special discount course approximately 30,000 yen.

When I stayed at the hotel, I made a reservation at this restaurant through the guidance from KPG that I registered with. The restaurant is located on the second floor, and you have to climb the stairs from the restaurant on the first floor. When it was time for my reservation, the staff was waiting in front of the restaurant on the first floor. All the table seats seem to be semi-private rooms. Although we were not seated by the window, it seems like the view would be nice there. Lunch is only available on Wednesdays, Fridays, Saturdays, and holidays. The lunch set with Champagne (Summer Journey) included: Amuse-bouche: Corn, Foie Gras, Caviar Appetizer 1: Fruit Tomato, Eggplant Appetizer 2: Squid, Apple, Celery Fish dish: Sea Bream, Bouillabaisse Meat dish: Ezo Deer, Beets, Red Cabbage Dessert: White Peach, Raspberry, Tonka Bean Petit fours, drinks, and a souvenir cookie. It seems that Chef Shota Ikeda took over in August. The French cuisine titled "Traveling through Japan's Four Seasons" for the summer was all beautiful and delicious. I especially liked Appetizer 1. Inside the pie crust was eggplant mousse, topped with fruit tomato, and a jelly-like sheet on top was actually Gazpacho flavored! It was delicious when eaten together! The presentation was also very beautiful. The bread and butter were also delicious. You could have plenty of refills. The Champagne that came with the meal was also very good, but when I asked for a glass of white and red wine, they brought me a few bottles and let me choose my favorite. All the wines were of very good quality, and the lineup was very satisfying. When I was torn between two wines, they even split them half and half for me, and the service was also very good! I think the food, wine, service, interior, and view were all fantastic. It seems that the menu will soon change to autumn dishes. I would like to visit again soon!

I found a hidden gem with a great cost performance - a Champagne-paired wine pairing dinner for 17,600 yen while enjoying the illuminated moat of the Imperial Palace. The location is on the 2nd floor of the Japan Life Marunouchi Garden Tower, directly connected to exit D6 of Tokyo Metro Otemachi Station. I requested a window seat, so I could enjoy the view of the Imperial Palace's moat. The evening started with a presentation of the day's ingredients, which made me excited to see how they would be used in the dishes. We started with a toast with Champagne. The amuse-bouche included onions from Shinano-cho, foie gras, and caviar - a delightful start. The appetizer featured eggplants from Hitachi-Otsu Kujin, with a fruit tomato pie crust filled with eggplant mousse and topped with sweet fruit tomatoes. The second appetizer included squid from Mie, Shinano Dolce, and celery - a unique and delicious combination. The fish dish was a luxurious dish of sweet snapper bouillabaisse from Nagasaki, served with smoked Shinano Dolce apples. The meat dish featured Ezo deer from Hokkaido with beets and red cabbage - a tender and flavorful dish. The dessert included white peaches from Shirane, raspberries, and tonka beans - a delightful end to the meal. The chef, a young and talented individual, came to greet us, explaining the innovative dishes. The wine pairing was excellent, with a sommelier selecting a wine for each dish. The pacing of the wine service was perfect, allowing us to enjoy the meal without feeling rushed. This course was full of surprises and delicious flavors, all at a reasonable price. I am glad to have found this wonderful hidden gem.

It is directly connected from Otemachi to the D6 exit, so you can go without getting lost! The restaurant is on the second floor after going up the stairs inside the Italian restaurant on the first floor. It has a calm atmosphere and you can see the moat of the Imperial Palace in front of you. Today's ingredients are shown to you. Dinner in 2022 with Champagne Toast ★ Nagano Prefecture Shinano Town - Grated Onion, Foie Gras, Caviar Cute corn financiers with caviar on top. The saltiness is really good. It looks like a sunflower with corn, and in the middle is foie gras. Amuse-bouche - I'm already excited. ★ Ibaraki Prefecture - Hitachi Otsu Kyo Eggplant, Fruit Tomato Pie Inside the pie crust is a lot of eggplant mousse with sweet fruit tomatoes. The clear jelly-like sheet is also edible and has a gazpacho flavor, which feels strange but is a beautiful appetizer. ★ Mie Prefecture - Swordtip Squid, Shinano Dolce, Celery Thinly sliced swordtip squid with smoked apple olive oil powder, yogurt, and celery. It feels like there is cheese even though cheese is not used. ★ Nagasaki Prefecture - Sweet Snapper, Bouillabaisse The crispy texture of the sweet snapper skin is amazing. The bouillabaisse with mussels is irresistible. ★ Hokkaido Ezo Deer, Beets, Red Cabbage Noto vegetables are sweet and delicious. The Ezo deer broth is very tender. Beets and ground cherries have a refreshing taste. ★ The round bread is Inca no Mezame and Rye Bread. French Bordier butter with a smooth texture and a fragrant aroma. ★ Niigata Prefecture - Shirane White Peach, Framboise, Tonka Bean White peach compote with a ruby chocolate filling and plenty of framboise sauce and tonka bean sauce. ★ Rose herbal tea. ★ Canele, Ganache, Passion Fruit Jelly. A little bit of everything paired with wine, which is superb. White wine, red wine, orange wine, and finally, the young chef came to greet us. The sommelier even escorted us downstairs. The food was amazing, and the service was lovely. Enjoying the food and wine, today's moment was incredibly happy.

Plaega Tokyo in Otemachi. This French restaurant is located in the Nippon Life Marunouchi Garden Tower, directly connected to exit D6 of the station. There is a common entrance for the two restaurants on the first floor, and you will be guided to Plaega after passing through Trattoria Crietta on the first floor. The tables are lightly separated by partitions, giving a somewhat private feel. With white tablecloths, high-quality table settings, and an elegant interior, you can feel a sense of sophistication. The glass windows offer a calming view of the Imperial Palace's greenery and moat. I visited during dinner time and enjoyed the food and wine. The "Menu Degustation" featured seasonal ingredients from various regions of Japan, creatively prepared by the chef. The course I reserved included a wine pairing with three glasses, but the manager kindly increased the number of glasses with smaller amounts to match each dish. The food and wine were both wonderful, and I had a lovely dining experience. Thank you for the delicious meal.

After a long time, I went to a French restaurant with a great view overlooking the moat of the Imperial Palace at the Wadakura Gate. It was a bit tricky to find the entrance, but eventually found it on the lower floor. The interior was elegant and private, with dim lighting creating a relaxed atmosphere. The sommelier was friendly and explained the ingredients for the day. We started with a champagne called Pierre Baiyett Luvillage and waited for the food. The Menu Gourmand included various dishes using seasonal ingredients from different regions of Japan. The new chef, who just started in August, showcased his skills with bold and creative dishes that celebrated the best of each season and region. The wine and beer pairings were excellent, and the service was top-notch. The chef even came to our table to greet us, making it a wonderful evening. I would love to visit again, maybe for lunch this time. The free-spirited and daring dishes were both interesting and delicious. Looking forward to my next visit! Thank you for the wonderful meal!