I visited for lunch on a regular day. Despite being within walking distance from Shibuya Station, this street in Matsutao has a unique otherworldly feel. There are no traffic lights, and it is said that new shops or restaurants cannot open here due to an agreement with the residents. The main house, modest yet elegant, with a definite history, was built in the early 20th century and has been well maintained, soon approaching its 100th year. Standing in front of the shop after four years, I still love this atmosphere. Surrounded by greenery that is growing stronger towards summer, the mansion is a separate world within another world. In a few weeks, the ivy will cover the pointed roof completely. Inside the mansion, there are artworks by modern masters like Art Nouveau lamps, sketches by Picasso, and Chagall's works copied by Matsuo. Before even sitting down at the table, I couldn't help but feel excited, but today I came to enjoy the specialty dish "Wagyu Beef Fillet Rossini". The Rossini of Munivelle costs 18,755 yen including tax. - Amuse-bouche: Fried white fish using soba flour, served with cream cheese flavored with shallots that onion lovers will adore. - Aomori Prefecture's smoked cherry trout with a light smoke aroma, accented with spices, and served with a small salad. - Hokkaido scallop sautéed with creamed endive, and an ensemble with "Setoka" from the Seto Inland Sea. - Pan-seared natural isaki with green asparagus, tomato fondue, and new onion espuma. - Sorbet as a palate cleanser. - Wagyu beef fillet Rossini with a stunning presence of foie gras. - Today's dessert: Raspberry jelly, layered with ice cream and almond meringue, topped with pistachio sauce. - Coffee and small sweets. The expressive service that enhances the sense of otherworldliness also captivated me. Not only detailed explanations of the dishes but also the stories behind the building and artworks left me intoxicated. As I think about returning to the hustle and bustle of the station just around the corner, I feel a little blue. I wish to be enveloped in this world forever, as I walk down the hill with a lingering feeling and a desire to visit again.

This was my first visit. I love French cuisine, so French food is a must for me. This time, I stayed in Shibuya, so I chose this place. It is located in a unique area with a distinctive atmosphere, and when I arrived, the staff were waiting outside to guide me. The interior of the restaurant has a Showa-modern vibe, which lifted my mood. The White Corn Ice Cream was refreshing, flavorful, and not overly dairy-like. I was told that the broth is extracted from the core of the corn, which is a cooking method I love, so I liked it even more. The Scallop and Mussel Vol-au-Vent with saffron sauce had a refined aroma. The perfectly cooked scallops and mussels were delicious. The Fried Aniname was a light and enjoyable dish that highlighted the richness of the aniname. The Lychee Sorbet was perfectly fragrant and refreshing. The French Roasted Chicken with Summer Truffles was complemented well by the tasty purple cabbage. The potatoes were average, as I am used to eating delicious ones from Hokkaido. The Roasted Chicken was disappointing as it was not much different from convenience store salad chicken. The White Chocolate Petit Four was made with Valrhona chocolate from France. The moment I tasted it, the berry aroma came through, and the combination of flavors with the white chocolate was excellent. Overall, the food composition, location, atmosphere, price, service, and balance were all great. I will definitely visit again.

A Western-style mansion restaurant located in a high-end residential area in Shibuya. The interior was beautiful and the garden was lovely. Each dish was paired with a glass of wine, which was very satisfying. French cuisine is indeed visually appealing. I had visited another branch before, and I was happy that the staff remembered me. It was a very hospitable restaurant.

Away from the hustle and bustle, there is a European-style house that exudes a sense of ancient history. Upon entering, you are greeted by a lovely interior, guided through a corridor, and seated at a table, heightening your expectations. The wonderful dishes that are served leave you impressed, and the service, complete with delightful stories, truly made the experience enjoyable.

The first time I visited was for my husband's 60th birthday celebration. He had mentioned wanting to go there, so he made a reservation for us. The mansion, furnishings, and garden were all beautiful, and the food that was served was not only visually appealing but also delicious. I wanted to invite someone who had taken care of me in the same way, so this was my third visit. Even though I had only been there three times, the staff remembered me, which was very touching. The best recommendation from this restaurant is the service staff? Chef de Rang. I had a embarrassing mishap, but they handled it perfectly without ruining the atmosphere. I would love to go back for a special occasion or to show my gratitude.

Today, after a long time, our family of four went out to eat together. After this, Mom and Dad have a New Year concert at the cultural village, so we came to this French restaurant for our traditional New Year Shibuya lunch. It's different with the usual just the two of us, and the boys are especially concerned about past incidents of eating too quickly. The concert starts at 12:00 and the show begins at 3:00, so don't eat too fast just because it's delicious, okay? The venue is as usual in the same location, with a calm and elegant atmosphere that hasn't changed. The service was not provided by the familiar people we had been taken care of before (like the Italian and the loud-voiced long-haired guy, all examples within our group are Japanese). In this industry, and with the impact of the pandemic, turnover seems to be high. It's a bit sad this time because we were able to reunite with familiar faces in the past few years. The food, including soup, fish, and meat, was all top-notch and the best of the day (food rating 4.3, an improvement from the previous visit), but the price of the New Year single-course menu has been gradually increasing, resulting in a wider automatic deduction range in terms of value for money on our Excel sheet. Taking into account these individual ratings, the overall score has decreased by 0.3 points from two years ago to 4.2. However, we were relieved that the feared fast eating incident did not occur. The incident refers to over 10 years ago in a London oyster bar, where we ordered two plates of a set of 12 fresh oysters each for us and the children. While we were enjoying champagne and savoring each one, we suddenly looked over to the children and found that they were each gobbling up the last oyster! Just 5 minutes in! Naturally, there were no refills, and we had to separate from them and move them to a pizza stand to order Margherita. It was a bitter experience. In London, fresh oysters are a luxurious treat for Japanese people, in terms of taste and price... It seems like the boys have grown up solidly over the past decade. I wonder if we'll all be together next year...? Happy New Year!

I visited for the Christmas course in 2022. I couldn't catch a taxi, so I walked from Shibuya Station to Matsutao. Despite being significantly late, they warmly welcomed me at the entrance in the cold and continued to provide gentle service once inside. The food, wine, service, and atmosphere were all exceptional. The food was outstanding. The overall balance was good, and I was able to enjoy it without feeling overwhelmed, it was very delicious. Personally, the overall taste was to my liking. In particular, the scrambled eggs with Oscietra caviar and croutons were the best I had in 2022. I usually don't like red wine, but the Chateau Margaux 2014 made me truly appreciate red wine for the first time. The champagne and white wine were also delicious and easy to drink, I usually feel sick after 2-3 glasses, but this time I didn't feel sick at all. The service was impressive. They not only shared their knowledge of food, wine, and art, but also took many wonderful photos. Even my companion, who rarely smiles in photos, had a great smile. Thank you for the wonderful Christmas dinner! I will definitely visit again.

Received dishes at Matsutao Residential Street's Grand Maison: - Consomme soup with white dumplings, soft-shelled turtle, and quenelle - Maki shrimp with abalone, salmon, and snow crab - Scrambled eggs with Ossetra caviar on top - Pan-fried golden eye snapper with mussels, clams, in bouillabaisse - Sorbet - Rossini-style dish (Japanese black beef, foie gras, black truffle) - Dessert - Coffee - Wine pairing Thank you for the feast.

I felt that a famous restaurant near my house had a high threshold and I didn't go because I had the impression that only distinguished people visited. The location is in a residential area of Matsutao. As you drive down a one-lane road, you will come across a mansion on the left that you will recognize if you are conscious of it. The atmosphere is exquisite at dusk, with lights at the gate and trees lining the entrance road to the Western-style building. The entrance hallway leading to the dining area is somewhat high-ceilinged. The staircase leading to the second floor is covered with a well-chosen carpet, and on the left is a bar with retro glass windows that offer a view of the garden surrounded by trees. Our table was in the room second from the back. The building seems to be from the Taisho era, but the furnishings seem to be unified in Art Deco style. After the meal, we received various explanations, including the fact that the chandeliers and lamps are from Rene Lalique, Emile Galle, and the Mueller brothers, who were disciples of Galle and are part of the owner's collection. The oil paintings in the room, by a Japanese painter with a unique touch, consist of four tower paintings (2 Eiffel Towers, 2 Tokyo Towers). It is truly a calm, tasteful dining room. A red and deep blue service plate with a peony pattern that evokes Japanese aesthetics stands out on the table as the prelude to the dinner course. The 15,000 yen course we ordered in advance included: • Bonito with aioli sauce • Osetra caviar with uni on a compote of Kamo eggplant • Brittany lobster with red wine sauce, capturing the scent of orange and basil • Pan-fried Nagasaki managatsuo with anchovy butter sauce, and vanilla-flavored tomato fondue and summer vegetables • Apricot sherbet as a palate cleanser • Roasted lamb back meat from the Sistron region in southern France with lavender-scented jus • Coconut and fruit, spiced (garam masala) shoulder meat ragout • Aged cheese [Gorgonzola, 2-year-old Mimolette, honey-soaked almonds, raisins] • Today's dessert (peach and jelly, perilla ice cream) • Coffee and petit fours (brulee and two types of bite-sized tarts).

I visited the restaurant for a special occasion. It had been about 2 years since my last visit, but the service and food were truly outstanding. It is definitely a top-notch restaurant. The game terrine had a perfect balance of 26 ingredients without any overpowering flavors, and the squab was also delicious. The wine selection was fantastic as well. I really love this restaurant. Thank you for the wonderful meal. I will definitely visit again at some point.

As expected from a French restaurant. The taste was among the top 1 or 2 that I've ever had. The wine pairing was also delicious, and even though I don't usually order sweet white wine, the wine served with the dishes was excellent. I would like to visit every year. Thank you for the wonderful meal.

Amazing taste. A superbly delicious experience that is both surprising and impressive. Excellent service. The atmosphere is elegant and inviting, allowing for a relaxing experience. One of the first things noticed upon entering the grand building was the absence of background music. No distractions, just good conversation and food. The silence itself creates a pleasant ambiance. An impressive French dining experience. Thank you for the meal!

I finally had the opportunity to visit my favorite restaurant, "Shematsu." As expected from a top-class establishment, we were warmly welcomed from the moment we stepped out of the car at the entrance. The seating process was very smooth and efficient. The dishes were orthodox and simple, but delicious. The champagnes and wines recommended by the sommelier paired perfectly with the food and were explained in a clear and detailed manner. While there may be other restaurants where the food and wine are even more delicious, the quality of service and cost performance at this restaurant is at a significantly high level. I definitely want to visit again in the future.

An amazing marriage! Luxurious French cuisine in a private room! Each wine is delicious on its own and pairs perfectly with the dishes!! Of course, everything is delicious!!^_^ As expected from Chef Matsuo!! The ambiance of the restaurant, from the garden to the rooms, creates a complete world view, allowing us to fully enjoy the food and feel happy!

Today is January 2nd, and I visited this detached house restaurant in Shibuya before the New Year concert. Unfortunately, for the past two years, January 2nd fell on a Wednesday, which was the regular closing day. So, it has been three years since my last New Year visit. The atmosphere in the Matsutao mansion district is as charming as ever (rating 4.6). The restaurant opened at 12:00, and I arrived at 11:30, but one of the two parking spaces was already taken. A tall, slim man was watering the plants, and when I approached him, he kindly told me to park and wait in the lobby. I spent some time in the elegant waiting room with a fireplace stove, and later, a group of three women arrived, discussing the concert. It seems we all had the same idea. I was then seated in a spacious room at the back of the first floor, facing southwest. There were only two tables, so I felt safe from any COVID-19 concerns. The service was mainly provided by one waiter and three other staff members. The waiter who took care of our table was the slim man from the parking lot, who had changed into a suit and exuded an Italian vibe. He served us attentively for about two and a half hours, timing everything perfectly for the concert. My wife especially appreciated the clear explanations from a waiter with a loud voice, black glasses, and slightly long hair. The restaurant offered a set course due to the New Year's business, and the scallop appetizer was delightful with a hint of sea salt. The standout dessert was the wildness of the wild strawberries, as my wife described it. Both the fish and meat were perfectly cooked without any unnecessary embellishments. We had mostly stayed at home throughout the past year due to remote work and schooling, so this outing was a much-needed break for us. The concert venue was almost full, but the organizers took great care to enforce safety measures like wearing masks, shortening the event time, and prohibiting talking and eating during the performance. Thanks to the meticulous work of the chef and waitstaff, the lively performance by the 9-year-old violin prodigy and the orchestra, and the efforts of the concert organizers, we hope that the new year will bring a sense of relief and joy. Congratulations!

This is a restaurant I have always wanted to visit. My friends planned a birthday party for me, and we decided to dress up in a style reminiscent of Alice in Wonderland to match the fairy-tale-like interior of the restaurant. The staff welcomed us warmly, and as soon as we stepped inside, we were greeted by a whimsical atmosphere. The restaurant had a beautiful garden view from a corridor that felt like being in a foreign country. Our table was by a window where sunlight filtered through the trees, creating a magical ambiance. The food was both cute in presentation and sophisticated in taste, which added to the excitement. The dishes featured seasonal ingredients like monkfish and oysters from Miyagi, and each one was a delight to savor. The wine-braised beef cheek was particularly outstanding, with a rich yet refreshing flavor. The dessert, made with seasonal pears and ricotta cheese, was a perfect ending to the meal. The coffee was smooth and easy to drink, just the way I like it. Celebrating my birthday in this enchanting setting was truly special, thanks to the attentive staff, warm hospitality, and the staff member who took beautiful photos for us.

A French restaurant located about a 7-minute walk from Jinzen Station. The lunch course "LUNCH COURSE VERT ヴェール" is priced at ¥8,000 (excluding tax). The course includes warm burdock potage with pork rillette, crab remoulade with apple and coriander sorbet, meunière oyster with salsify and black truffle, meunière anglerfish with American sauce and winter vegetable confit, beef cheek braised in red wine with prune and earl grey flavor, pear jelly with white wine and chocolate mousse, and coffee.

Stepping into a solidly built store can make you feel tense. Since the weather was nice, we enjoyed an amuse-bouche on the terrace before moving inside. The delicious food was great, but the sommelier's talkativeness was exceptional. Listening to him, we were able to fully enjoy the pairing of food and wine! Luckily, it was the season for autumn truffles, so every dish had truffles. Thank you very much.

When there was a restaurant in Aoyama, I visited there a long time ago, but I have not visited here. Walking from Shibuya Station, you will gradually leave the hustle and bustle behind as you pass through the Bunkamura area. A stylish single-house restaurant stands in a residential area. This year marks its 40th anniversary. On this day, I had the lunch course (8000 yen + tax). First, we toasted with champagne. We also had San Pellegrino separately. Below is the menu: ◆Amuse-bouche Celery root mousse, consomme jelly, black truffle puree Warm guigere stuffed with pork rillettes The scent of celery is subtle. A nice start. ◆Appetizer Tasmanian salmon low-temperature confit, watercress sauce Colorful couscous salad with yellow yuzu sorbet The salmon cooked at 49 degrees in oil is moist. It is topped with salmon roe. Micro red shiso is served with the couscous. You can smell the shiso. ◆Foie gras and Pione sautéed with Land duck, port wine sauce A large and impressive Pione is served. The combination of port wine sauce and foie gras is classic. I wanted more. ◆Fish Oven-baked Miyagi cold mackerel, mukura sauce Mussels, ginkgo nuts, lily bulbs on the side Crispy on the outside, tender on the inside. The curry-flavored mukura sauce doesn't overpower. The mussels, flown in alive, are cute in size. ◆Palate cleanser Hojicha sherbet Made with champagne as well. A fragrant hojicha aroma. ◆Meat Brittany duck breast roast, Normandy scent Polenta with trumpet mushroom flavor and Angostura-infused cardinal-style puree The duck is easy to eat. The parts with a touch of fire were particularly delicious. ◆Dessert Shine Muscat jelly, ice cream Dessert time in the garden. The ice cream is delicious. ◆Coffee ◆Petit fours Chocolate, madeleine When everyone is gathered in the waiting room, you will be escorted to your seat. The seat is like a private room in a corner. It's calming. The building, built in the Taisho era, is meticulously maintained and still welcomes guests. After the meal, dessert is served in the garden. It was a very pleasant time. The service exudes formality but is not overly formal, especially the staff member who served us was full of wit and there were moments of laughter at the table. I had a pleasant lunchtime in a relaxed atmosphere.

For decades, the legendary Grand Maison "Chez Matsuo" continued to be fully booked every day. Known as a favorite of the Imperial Family and celebrities, but recently it seems to have disappeared from the spotlight. Upon further investigation, it turns out that they were struggling financially and had to sell the business. Currently, judging from the director's name and headquarters location, it seems to be under the umbrella of Takase Corporation. The restaurant is housed in a Western-style building built in the Taisho era, with a timeless and otherworldly atmosphere. The garden adds to the Paris 16th arrondissement "Le Pré Catelan" vibe. The service is classic and dignified. It seems perfect for important gatherings like engagement parties or business dinners. The founder, Chef Matsuo Kozo, studied hotel management at the Lausanne Hotel School and worked at places like "Troisgros" in Roanne before opening Matsuo. Upon entering, guests are first guided to the bar or terrace for an aperitif, then to the dining area, following a French-style flow. Interestingly, the talented chef at the trendy French restaurant "Élan.MIYAMOTO" in Ebisu was formerly the head chef here. The wine selection is predominantly French. The glass wines start at a minimum of 2,000 yen, while a wine pairing with 3 glasses costs 8,000 yen, making the bottled Champagne relatively affordable starting at 10,000 yen. The first course was white asparagus with its velouté. The taste was not bad, but it felt a bit outdated. Perhaps Matsuo's tradition and prestige, along with the historical significance of the dishes, are emphasized here. Unfortunately, my hunch was correct, as the second dish was in the same vein. They felt like wedding banquet dishes, lacking a sense of originality. However, the three types of bread served were all delicious and authentic. The scallop and firefly squid dish was quite good. It captured the essence of the season, with a sauce reminiscent of ratatouille. It paired exceptionally well with Champagne. The fish course featured Sakura Dai. The tender flesh with a rich sauce was a classic French delight. The oversized clams served as a side were simply delicious. A berry sorbet was served to cleanse the palate. Before the main course, an ice confection was served, a testament to the meticulous execution of French cuisine. The main dish was duck from Brittany. The healthy and clean flavor of the duck, paired with the classic sauce, was a culinary masterpiece. The neatly cut presentation made it easy to enjoy. The dessert was intricate, with steamed meringue and other elements. The staff's explanation was most enthusiastic during this course. The taste lived up to the hype, making it the highlight of the meal. The tea and sweets served after the meal were also delightful. The level of excellence in these classic dishes is truly commendable. Moving to the terrace for post-meal tea was a lovely experience, discovering such a charming space so close to Shibuya in a residential area. However, I must say, the food was rather uninspiring. It lacked creativity and originality, with no trace of the chef's personality. This is not necessarily the current chef's fault, as it seems the preferences of the long-time regulars, owners, and corporate structure have heavily influenced the menu. This may explain the stark contrast in direction between the current chef and the independent chef, Miyamoto Hideya. Perhaps a certain level of restraint has led to the birth of such artistic dishes. Restaurants are truly fascinating places.

・ #ChezMatsuo #Pan-fried sea bass accompanied by a flower-topped #courgette #beignet, filled with snow crab and mozzarella cheese. Chef Matsuo's use of vegetables is beautiful. Matsutou Restaurant maintains the pride and confidence of a beautiful restaurant, with a finely detailed service that exudes the dignity of a longstanding establishment. The stories shared by the manager, Mr. Makinae, further pique interest and attachment to the restaurant. The warmth of a traditional home combined with Matsuo's innovative collection and the presence of nature make for a unique atmosphere.