◆Exterior Opened in October 2010, with a new chef starting on January 11, 2023, but the owner remains the same. Located in a residential area, the restaurant is inside a building that resembles a mansion in Azabu. You have to climb the outside stairs to reach the 2nd floor. Free parking is not available. ◆Entrance The entrance looks like the front door of a mansion. ◆Interior - L-shaped counter seats - Table seats The counter and table seating areas are separated. Takeout is not available. ◆Menu - ¥33,000 Course - Spring Rolls with Kansumi Crab and Seri, topped with Karasumi Powder - Egg Flan with Sea Urchin, Milk Foam, and Buckwheat - Style Bread's Bread - Rice Fine - Pain au Lait - Brioche Boulle - Comprenor Walnut - Smoked Sauce with Caviar, Rape Blossoms, Smoked Sauce with Whitefish Milt, and Flower Spikes - Terrine Truffle with Duck Meat, Foie Gras, Shiitake Mushrooms, and Duck Consomme - Ravioli with Lobster, served with Américaine Sauce - Sautéed Oysters with Zabuton Rolls, Fuki Miso, and Jerusalem Artichoke Puree - Grouper with Ginger-flavored Shark Fin Soup - Main Dish (Choice of Kumamoto Red Beef with Périgueux Sauce or Ezo Deer with Parsley, Mustard, Butter, and Spice Sauce) - Noodles with Clam Broth and Mitsuba - Dessert (Choice of Citrus Dessert with Kumquats and Dekopon or Tarte Tatin-style Dessert with Red Apples) - Fresh Herb Tea - Canelé ◆Drink - Fresh Herb Tea ◆Pastry - Canelé Equateur (エクアトゥール) Private 1st seating: 17:30 or 18:00~, 2nd seating: 20:30 or 20:45~23:30 Closed on Mondays 3-6-34 Motoazabu, Minato-ku, Tokyo, 2nd floor of Carme Motoazabu

Innovative fusion cuisine that spans across various genres such as French, Japanese, and Chinese. With a name like "Equateur" (equator), it truly creates new dishes and flavors like a passionate paradise or a starting point. The menu is fresh and seemingly perfect, and the dishes were incredibly delicious. Thank you very much for the wonderful meal. Some of the dishes included poached spear squid with Oscietra caviar and consomme jelly, Western-style steamed Hokkaido oysters with taro sauce, sautéed spiny lobster with soba kakiage and Americaine sauce, sautéed matsutake mushrooms, matsukawa flounder, Hokkaido sea urchin, beef cheek wrapped in pie with Italian summer truffles, fried Kyoto eggplant with hairy crab and black abalone, chicken wings (with shark fin from Yoshikiri shark) roasted Japanese beef loin, ramen (with tripe and burdock base soup, miso ramen style), shine muscat grape, chamomile tea jelly with lemongrass ice cream, passion fruit tart and mango tart, chestnut milk crepe and camembert cheese ice cream, various breads, canele and charcoal-grilled ice coffee.

I visited the former Azabu Innovative Fusion restaurant "Equateur" regularly, but they finally closed at the end of September. It was my last visit. I couldn't decide on the wine, so I asked for a chef's pairing. The counter had only 6 seats. Initially, there were people talking loudly, but once the amazing dishes arrived, they seemed to be too engrossed in eating to talk. Truly the power of Equateur ♥ I realized once again. The omakase course this time included: Caviar and poached squid leg jelly, Rock oyster flan with kikyo sauce, Lobster and buckwheat fry with Americaine sauce, Assorted sautéed Hokkaido sea urchin, Matsukawa flounder, and Yunnan matsutake, Truffle-covered taro and beef cheek meat in puff pastry, Black abalone soup with fried Kamo eggplant and hairy crab, Chicken wing tip and shark fin dumplings, Roasted black wagyu sirloin, Mini ramen with beef tripe and burdock dashi, Shine Muscat chamomile jelly with lemongrass sorbet. The wine pairing was also fantastic. The wonderful wine list will be passed on to "Kagerou" after this. I'm sad to see Equateur go, but I had a great last meal. Thank you so much for all the enjoyable moments.

Based on French cuisine, this innovative fusion restaurant spans across multiple genres such as Japanese and Chinese. Just like its name "Equateur" (equator) suggests, it truly creates new dishes and flavors like a passionate "paradise" or a "starting point" from scratch. The menu approach and quality are generally inherited from the original restaurant that has expanded overseas, but with a stronger and deeper French influence. Each dish is original and offers a complex flavor profile that is extremely delicious. The dishes included volcanic bay crab, celery and consomme jelly with grilled corn, Gold Rush flan, sauteed foie gras with milk and ayu from Wakayama, crepe-wrapped potatoes, salted cod, branzino and karasumi powder, stir-fried Ishigaki clam and sand liver, Hokkaido abalone with Manchurian chili peppers, deep-fried Yoshikiri shark fin with Italian summer truffles, lamb calce stew with kudzu noodles and sea urchin, various breads, passion fruit sherbet with gelato, mango ice cream, cheesecake omelette with caramelized pineapple, figs, milk ice cream, canele and charcoal-grilled iced coffee.

You can choose the main and dessert based on your mood of the day. The dishes look vibrant and exciting, and the taste is always top-notch. Today's main course options are Black Wagyu Beef Tongue, Roasted Lamb Back, and Pigeon Innards. For dessert, you can choose between Passion Fruit Mango, Peach Compote Plum, and Cheesecake Omelette Style Fig. Today's menu included: - Hair Crab with Shepherd's Purse and Yuzu Consomme Jelly - Gold Rush with Milk, Foie Gras, and Shiso Corn - Sweetfish with Green Beans, Zucchini, and Crepe - Brandade with Potato and Pike Conger - Gizzard with Turban Shell and Kujo Green Onion - Abalone with Simmered Eggplant - Fried Shark Fin with Australian Truffle - Black Wagyu Beef Tongue with Red Wine and Lemon - Somen with Sea Urchin and Pickled Vegetables - Peach Compote The meal ended with tea and coffee, along with a delicious canele as a tea snack. Another satisfying dinner experience. Thank you for the meal!

Equateur will also be closing at the end of September this year. There may only be one more chance to visit. The menu includes dishes such as hairy crab with celery jell, corn flan with foie gras sauté and milk foam, ayu fish with zucchini and green beans in liver sauce, milk bread, brioche, grandad potato puree with two types of fish (cod and conger eel) and karasumi powder, sand liver and Ishigaki shellfish with parsley butter paprika sauce, black abalone with temple pepper and bonito broth thickened soup, black seven spice, deep-fried spiny dogfish fin with black truffle, pork loin steak with red wine, lemon, and green pepper sauce, sea urchin and junsaai with kuzusomen, clam and seafood soup, cassis bread, cheesecake with pineapple caramel inside, fig, Satonishiki and black cherry raspberry sorbet. Will we meet again in Bangkok next time?

The location was a bit hard to find, but that added to the special feeling that I liked. The dishes were stylish and very carefully made, with a hidden taste that was incredibly delicious. The bread was also very fluffy inside, which was amazing.

Innovative fusion cuisine that spans across various genres such as French, Japanese, and Chinese. The menu approach and quality are generally inherited from the original overseas branches, with a stronger emphasis on French flavors. Each dish was original, with complex layers of flavors and very delicious. Thank you for the wonderful meal. Highlights included: Tsubu shellfish & Jamon Iberico, Seared Kamasu & Seaweed, Caviar, Ikura, Barotine of pigeon & Fukushima Shamo, Spring roll of Japanese flying squid & Uni, with Australian black truffle & Yoshikiri shark fin, etc. (excellent) Natural eel from Tsuruga & Grilled Corn, Bacon & Scallop, Roast duck with various breads (such as Prioche) Black abalone & liver sauce noodles (excellent) Pistachio Financier & Coconut Ice Cream (excellent) Canele & Charcoal Roasted Iced Coffee.

A small restaurant with limited seating, making it difficult to secure a reservation. Located on the second floor in a residential area quite far up the hill in Azabu-Juban. The first floor is occupied by a famous sushi restaurant, also known for being hard to book. The cuisine here leans more towards Japanese flavors, using plenty of traditional Japanese ingredients.

This is my second visit since the restaurant opened. It seems like the dishes are coming out faster than last time. You can choose from three options for the main and dessert, which you can decide on the day. I chose beef again today. The bright atmosphere is just right for enjoying conversation and food. I feel that the restaurant is constantly evolving with new combinations and tastes each time. Thank you for the meal!

Innovative restaurant "Equateur Plus" located in Motoazabu, led by a former sous chef from Equateur, is described as the "last limited-time project in Japan." The dishes closely follow the style of the previous chef and are all excellent. The wine selection by the owner is still enjoyable. Upstairs, a sushi restaurant opened by the top apprentice of "Sugita" can also be found.

I visited Equateur, which reopened under a new system this year. The chef had moved to Thailand, so the head sushi chef took over and the restaurant reopened. The location and interior were mostly the same as before, with the addition of Sushi Shunji on the first floor. The food, however, seemed even more delicious than before. The dishes were beautifully presented and the flavors were amazing. Here is what I had: - Cold flan: A luxurious Western-style chawanmushi with white shrimp, shark fin, and caviar. The caviar added the perfect amount of saltiness. - Eel fritter: Topped with sea urchin, shiitake mushrooms, garlic, and turnip sauce. The eel fritter was light and crispy, but the shiitake flavor was a bit strong for my taste. - Foie gras terrine: Smoked and served with figs and crushed nuts. This was delicious! - Young ayu paste: Served with summer vegetables, tomato, cucumber, asparagus, squid, and onion foam. A party in my mouth! - Sauteed bamboo shoots and meatballs: Served with egg yolk and Parmesan cheese sauce. A delicious combination! - Spring cabbage and abalone: Served with black truffle, truffle sauce, and abalone liver paste. A bit difficult to eat due to the diced abalone, but delicious. - Red snapper: Lightly cooked with a consomme soup. Absolutely delicious! - Beef harami: A choice of beef, lamb, or duck. I chose beef and it was delicious. - Tantan noodles with soy milk: A gentle and tasty dish, but not particularly memorable. - Dessert with hyuganatsu: A citrus parfait with cassis, sweet oranges, and grapefruit. A fun and tasty treat! - Canneles, coffee, and two types of bread: All were delicious! Overall, the dishes were well-balanced and harmonious, making it a delightful dining experience. I look forward to seeing how the restaurant continues to evolve in the future. It was a delicious meal!

The total cost for the meal was around 61,000 yen, including a course meal for 33,000 yen and a pairing for around 20,000 yen plus service charge. Despite the price, the food was so delicious that it felt like good value for money. I wish they would allow solo reservations as it can be difficult to find someone to go with at this price range. I would like to visit this restaurant at least once a year. The dishes included Sayori (halfbeak) with sea urchin, crab with kudzu mochi, Hokkaido black abalone with white asparagus, charcoal-grilled foie gras with yoshikiri shark and soft-boiled egg, firefly squid tartare with bamboo charcoal, white tiger prawn with lily bulb and summer truffle, bonito from Kagoshima with beurre blanc sauce, pigeon from France with lobster, karasumi (bottarga) with celery, white fish, and Chinese noodles, Amaou strawberry with mascarpone and almond ice cream, canele, herbal tea, and bread (cassis, rice flour, walnut).

I have never been to the previous Ecuatour, so I cannot compare, but I heard that the chef has changed and the restaurant has reopened. I felt that the food was delicious overall and of a high standard. Being able to choose between three options for meat and dessert on the day is a good point, as you can change depending on your mood. I look forward to it even more in the future. Thank you for the meal!

This was my second visit this year. Compared to when the chef had just changed last time, I felt the overall food was significantly more delicious. I enjoyed the half-pairing and was impressed by the wine choices that linked perfectly with all the dishes. I look forward to visiting again. Thank you very much!

I finally got to visit the restaurant that I couldn't get a reservation for a long time and had been looking forward to. The service and pairing were excellent, and I had no complaints about them. However, I didn't find any dishes that particularly impressed me. If I had to say something, the bread was all very delicious. The fish was dry, and I wondered why they chose that fish. The main dish was good, but to be honest, it didn't leave me feeling impressed.

Once the closed restaurant was taken over by Chef Nakagawa. It's a classic innovative. I've only been to Equateur once during Chef Ono's time, so I don't know the changes, but it was delicious. Will it change again from here? I'm only looking forward to it. #Thank you for the meal #Chef Takumi Nakagawa #Gourmet #French #Azabu-Juban #Omakase featured restaurant #Just between us #The staff enjoyed it #That's all from the scene.

Visited Équateur (@restaurant_equateur) for the second time ✨ The staff seemed to have changed significantly since my last visit, but the quality of the food remained delicious. From the appetizers to the dessert, everything was tasty and made me feel happy. I had the chance to chat with Chef Nakagawa and Mr. Tanabe, and I will definitely be visiting again. Thank you, Chef Nakagawa and Mr. Tanabe. The dishes included dishes like Tajima crab, celery spring roll, karasumi, Hokkaido sea urchin, milk, buckwheat seeds, egg flan, wild red snapper, shirako sauce, caviar, rapeseed flowers, smoked herring, duck meat, shiitake, foie gras terrine, truffle, orange, lobster ravioli, lotus root, Americaine sauce, sautéed oysters, zabuton grouper, shark fin and ginger sauce, Ezo deer ramen, chocolate dessert, canelé. #Équateur #Azabujuban #lequateur #ModernFrench #CrownedKing #Motoazabu #DifficultReservation #Innovative #InnovativeFrench #Tabelog #HighlyRatedOnTabelog #DifficultReservationRestaurant #Wine

Chef Ono and Ms. Hiroko visited Bangkok and Chef Nakagawa Takumi took over as the head chef at Canté. On this day, Ms. Hiroko had also returned to her home country, and we enjoyed the same atmosphere as before while savoring the dishes at Tour. The dishes included grilled Sayori with sea urchin sauce and caviar, tofu kuzu starch fritters with burdock, udo, white jellyfish, and asparagus, charcoal-grilled foie gras with onsen egg, bamboo shoot with dried tomato and firefly squid, shrimp paste with beef tongue, lily root, black abalone, and truffle, mackerel pike with mountain vegetables and saikyo miso, pigeon wrapped in lobster, sery white fish roe with Chinese noodles, and dessert options like amaou ice pie or lemon hassaku, nata de coco, grapefruit, honey lemon ice cream. The deliciousness of the dishes remained unchanged from before. Chef Nakagawa's skills are truly impressive, and we were moved from the very first dish. The charm of Ekua also lies in the quality of the wine. We had a very delicious meal tonight. Truly, it's Ekua. I also plan to visit Kagelou in Bangkok and the upcoming Bangkok Ekua next year.

The new system started on January 10, 2023, welcoming Nakagawa who served as the sous chef at Cante Sans. Madame Kawashima's beauty is still intact, but opportunities to meet her in Japan are limited as preparations for a new store in Vietnam are underway. Fortunately, I was able to visit when Madame Kawashima was there on March 3, 2023. The entrance is narrow as usual, so waiting to enter has become a familiar experience. This time, I used a private room. The dishes were all satisfying as they use good ingredients. Among the wines, the red wine we had at the end was exceptionally delicious (according to my companion). For dessert, we chose a mochi and chocolate dish, which was very tasty, perhaps because it was Hinamatsuri (Doll's Festival) day. It is difficult to make a reservation, but I would like to visit this restaurant regularly according to the season. I was impressed by Madame's unchanged beauty and the small size of her face. I hope the overseas stores will also be successful.