French Monster, first visit! Next to the counter seats, there is a large painting of Chagall, but on the opposite wall, there is a painting of Ninja Hattori. And in the restroom, there is a painting of Doraemon. Fun! The explanations of the dishes are also depicted with a blend of reality and fantasy. The dishes were brought to our table by Chef Koyama himself, who explained each one. From oysters wrapped in potatoes and grilled to perfection, to a dish with quail eggs and risotto-like filling, every dish was exquisite. The mushrooms dyed with beets were delicate and beautiful. The dishes like Bora & Tsubugai, Morel mushrooms & firefly squid risotto, and white asparagus & white clam were all delicious, with each ingredient skillfully showcased. The homemade bread came with butter infused with Naruto seaweed. The fish dish was sea bream & bamboo shoot. The delicious essence of the sea bream soup was finished to the last drop. And the meat dish was wild boar! It had no gamey taste, with a mild pork-like flavor. The thinly sliced potatoes wrapped around it had an amazing texture. The dessert served at the end, as well as the sablé we purchased to take home, were both moist and well-received by our family. We will definitely visit again!

The name of the restaurant should be easy to understand. In that sense, the name "French Monster" for this restaurant is exquisite. Is it a "French monster"? (Actually, it's completely different) Once you hear it, you won't forget it. The owner, Hiroyuki Nishikori, is from Tokushima. He also runs a confectionery shop called "French Monster Setouchi Food Art" in Tokushima, promoting the beauty of Setouchi and Tokushima. According to Madam Shinko Nishikori, he is a very particular and unique person. Today, he is away in Tokushima. He is usually at the restaurant, taking care of customer service. He used to work as a chef sommelier & general manager at "Hiramatsu" and has many interesting stories. The name "Monster" does not mean "monster," but in a different sense, this restaurant seems to have a strong individuality and uniqueness that can be considered a monster in the restaurant world. The lunch on this day was just for our family of three. It was a chef's table lunch at the counter seats. The restaurant aims to provide dishes using safe and secure ingredients centered around Tokushima, the owner's hometown. Chef Kentaro Koyama was born in Kumamoto. After working at "Hiramatsu," he trained for many years at a famous restaurant in France, including "Sa.Qua.Na" in Normandy, Honfleur. Actually, the chef of this Sa.Qua.Na is Alexandre Gauthier, who worked as a chef at Michel Bras Toya Japan in Hokkaido, and then named the restaurant Sa.Qua.Na based on his experience in Japan. "Honfleur is one of my favorite towns in France," I said to the chef. The chef was very pleased when I spoke to him. It seems that the chef also prefers the countryside to Paris. "I wanted to go to Sa.Qua.Na, but I couldn't," I said. I can't remember if I couldn't make a reservation or if it was closed. "It was closed because I had three days off a week (laughs)," said the chef. I see. As I continued the conversation with the chef while he cooked, I really felt like I was in the chef's kitchen at home. ● Amuse-bouche 3 items Naruto carabinero shrimp, brioche octopus, rice, aged miso Shijimi town oysters, small and flavorful without any impurities ● Bread using wheat from the chef's hometown of Kumamoto. Butter with plenty of Naruto seaweed. ● Appetizer Firefly squid stuffed with morel mushrooms and quail. Madeira wine, soba rice risotto ● Appetizer Directly delivered Suzuki from Naruto, nerve-wracked, with shiitake mushrooms and bamboo shoots cartafata. The giant shiitake mushroom "Tenkei-kun" is incredibly delicious. ● Main dish Awa-mi pork from Iishi-cho, Tokushima, or Awa-hana beef Ichibo (¥3000 extra) or Awa-hana beef fillet (¥5000 extra) ● Strawberry Vacherin ● Tonka bean canelé, To the moon, to Naruto (winner of the Setouchi souvenir contest) ● Miyaguchi-en Awa green tea After the main course, the chef kindly served us a special dish, Pascade, a local dish from the chef's hometown in the Avalon region, as a service. Since we were excited about Onfleur, I was very happy! The Pascade is a simple tart that is hot and crispy, with a sweet honey-like sauce on the outside, making it fragrant and delicious. It can also be enjoyed as a dessert. Despite being in Nishi-Azabu, Tokyo, it exudes the charm of Tokushima. It has a warmth that makes you feel like you're in a local restaurant. It was a big discovery that there is such a restaurant in Tokyo.

French Monster in Nishi-Azabu is a French restaurant located in a quiet residential area off Roppongi Street. The black exterior of the restaurant is quite striking. Known for using ingredients from the chef's hometown of Kumamoto and the owner's hometown of Tokushima, this restaurant has a reputation for its dishes. Even the furnishings and fixtures are from Tokushima, showing a strong love for the local area. On this day, I visited during lunchtime and enjoyed a course meal composed mainly of these local ingredients. The owner and chef's detailed explanations really brought out the background of each dish, allowing me to savor the flavors. The way they connect the quality of the ingredients to the expression in the dishes is truly impressive. It's great to see such love for the local area. Thank you for the wonderful meal.

French Monster, a French restaurant nestled in the backstreets of Nishi-Azabu, derives its name from "MON" meaning "my" and "STAR," symbolizing a desire to make stars shine. I was eagerly anticipating my visit as a long-time patron had made a reservation for our group of four. Instead of sitting at the counter, we were seated at a table, in line with owner Nishikori's vision of the "Table d'Hôte" spirit, offering a full open kitchen experience akin to being in the chef's kitchen. The cozy, cabin-like wooden interior adorned with Chagall paintings exudes a live cooking atmosphere. The restaurant primarily uses ingredients from Tokushima and features traditional Naruto porcelain from Ohtani-yaki, including original pieces. The placemats and coasters are made from Japan Blue, a Tokushima indigo dye known as Awa-ai. The owner, Hiroaki Nishikori, started his career at Chez Ino before moving to France and later returning to Japan to work at Restaurant Hiramatsu. He gained experience in restaurant service, sommelier, HR training, business management, and new store openings, eventually becoming a chef-sommelier and general manager. In 2015, he established French Monster. The chef, Kentaro Koyama, began his career at Hiramatsu Co., Ltd. before heading to France in 2013. Upon his return, he joined French Monster as the head chef in 2019. The lunch course, "Menu Monstar - A Journey Through Our French Monster Roots," features ingredients from Tokushima and Kumamoto, with the highlight being a main course of 8kg female wild boar from Mugi-cho, Tokushima. The meal is served with exquisite 18k gold cutlery from Portugal, sourced through a French chef. The amuse-bouche includes marinated saury with yuzu, vegetable jelly, and Gougeres made with Aomori Krigani crab. The appetizer showcases Tokushima's specialty soba rice soup with clam juice, clams, and vegetables, topped with Italian Oscietra caviar. Homemade bread is served with butter infused with seaweed from Tokushima and Naruto seaweed. Another appetizer features Tokushima shiitake mushrooms wrapped in pastry with Italian prosciutto and Savoyard sauce. The restaurant's attention to detail and focus on local ingredients create a unique and delightful dining experience.

A stylish French restaurant located on a small street in Nishi-Azabu. It's about a 7-minute walk from Roppongi Station. The restaurant is named "Watashi no Hoshi," which is a made-up word. I went with some regular customers. The interior has a mountain hut-like atmosphere with tables made of wood. The course menu is MONSTAR (11000 yen), and on this day, they had received some young wild boar from Tokushima. It was recommended as a rare dish, so I added 2000 yen to have it as the main course. Let's start with the food. - Amuse-bouche: Marinated small fish, chestnut crab bisque, and gelee with cep mushroom and Tokushima wild boar rillette. - Appetizer 1: Soba rice soup and soba flour galette with Italian caviar. - Homemade bread and seaweed butter: Baguette made with wheat from Kumamoto, served with butter mixed with seaweed from Tokushima and Naruto. - Appetizer 2: Tokushima shiitake mushroom wrapped in Italian prosciutto and baked in pastry with Savoyard sauce. - Appetizer 3: Oyster and new onion flan with Amakusa Daioh consomme and Italian spring truffle. - Fish: Roasted flounder from Tokushima with firefly squid, rapeseed blossoms, and cabbage sprouts. - Main course: Wild boar prepared in four ways - roasted back, fillet, and leg; confit throat with red wine and jus sauce, served with white asparagus. - Dessert: Caramel chocolate cake with salted milk ice cream, topped with meringue and yuzu and sudachi peels. - After-dinner drink: Awa-bancha, a fermented tea with a hint of sea aroma. The owner, Mr. Nishikori, provided excellent service and shared interesting stories. The chef, Mr. Koyama, from Kumamoto, demonstrated his skills. The blue dishes are traditional Naruto ware from Ootani-yaki, reminiscent of the deep sea. It was a delightful lunch experience.

Turning off Roppongi Street into a quiet residential area, you'll find the stylish restaurant "French Monster" in Nishi-Azabu. The name "Monster" doesn't refer to actual monsters, but rather symbolizes something extraordinary. The interior features a counter and cozy table seating that exudes a cabin-like atmosphere. The cutlery menu includes the following lunch course: 【Lunch】Haute Couture Anniversary: A Journey Around Our French Monster Roots (7 courses) ¥11,000 - Drink: San Pellegrino 500ml ¥980 - Amuse-bouche (3 varieties): Sayori marinade, vegetable jelly, and gujeol - Appetizer: Soba rice soup with hamaguri and galette made from soba flour and vegetables - Homemade baguette with butter containing seaweed from Tokushima and Naruto seaweed - Tokushima shiitake mushroom pie with Savoy sauce - Oysters from Shijiki, new spring onions flan with truffle - Roasted flounder from Tokushima with firefly squid, spring vegetables, and various sauces - Roasted wild boar from Tokushima with red wine and broth sauce, served with white asparagus - Caramel chocolate cake made with wasanbon sugar, salted milk ice cream, and Amaretto - Awa bancha tea from Miyaguchi-en Overall, it was a delightful and delicious dining experience on a relaxing holiday. Thank you for the wonderful meal.

Recently, our family's year-end dinner destination has been French Monster. Last year, we couldn't visit due to the impact of the COVID-19 pandemic. We sat at the counter, as there is only one table in this small restaurant. The special course included truffles with every dish, and the main course was duck prepared specially for that day. Since I couldn't consume alcohol due to health reasons, I opted for a non-alcoholic drink. I prefer the dishes prepared by Chef Kenta Koyama. The second dish of sea urchin and egg was delicious, with the rich flavor of egg yolk and sea urchin. The sweet prawn with colorful vegetables was a harmonious delight. The scallop dish had a hint of rose fragrance, and the following marlin dish was surprisingly flavorful with its semi-raw texture. The duck dish had a unique taste compared to regular duck meat, with a rich yet refreshing flavor. The owner kindly offered me grape juice as I couldn't drink alcohol, which was a thoughtful gesture. The paella dish at the end was a delightful combination of crab umami, rapeseed bitterness, and the accent of sansho pepper. Even the dessert had truffles, showing how versatile truffles can be. Of course, we enjoyed Awa bancha tea. The conversation about whiskey, rum, and old stories added to the enjoyable experience. It was a wonderful meal.

Located in a small street halfway between Nishi-Azabu and Roppongi, this cozy French restaurant was perfect for a lunch meeting with the executives. From the first drink to the very end, only delicious dishes were served, and the staff provided detailed explanations of each dish and drink, making the experience enjoyable and stress-free. They even took the time to confirm any preferences or allergies, allowing us to dine without any worries. Although it may not be a place we can visit often, it was a truly memorable dining experience. The fact that the owner and chef personally saw us off until we were out of sight was a touch of luxury that we truly respected.

This time, three of us visited the restaurant and sat at the usual counter seats. The owner was absent as he was in Tokushima. Chef Kentaro Koyama's dishes were delicious as always. I personally prefer his cooking since he took over. We had the usual alcohol pairing with our meal.

Located in a back alley in Nishi-Azabu, "FRENCHMONSTAR" may sound like a playful name at first, but MONSTAR actually means "my star" in French. The owner, Hiroshi Nishikawa, worked as a chef sommelier at "Hiramatsu" and was involved in the launch of Hiramatsu in Paris. The interior of the restaurant is mainly counter-based, with small table seats resembling a mountain hut, giving it a secret base-like atmosphere. Chef Kentaro Koyama started his career at "Hiramatsu" as well and spent 5 years in France, honing his skills at the beloved restaurant "SaQuaNa." The wine selection is on the higher end, with the cheapest sparkling wine priced at 14,000 yen plus tax, offering a lineup akin to a grand maison. The menu leans towards pork as the main dish with a focus on fish, so we opted for a rich white wine throughout the course. The amuse-bouche is elaborate, especially the squid ink risotto with ham jelly. The presentation is so elegant that it could stand alone as a course, showcasing exceptional quality. The sea bream is fresh and has a delightful firmness, with a moist and tender texture that highlights the fish's natural flavor. The truffle aroma is subtle, and the rich sauce complements it perfectly. The bread is simple yet full of depth, with a seaweed-infused butter adding a delightful flavor. The grouper is served with root vegetables, offering a complex and sophisticated taste profile. The main dish features "Awa pork," a specialty from the owner's hometown in Tokushima, showcasing the sweet richness of the pork fat and savory flavors bursting from the meat. The dessert, Pascade, is a regional dish from the Auvergne region in central-southern France, resembling a thick crepe or soft tart that emphasizes the enjoyment of the dough. The chestnut ice cream adds a refined sweetness. The tea served is "Awa bancha," a long-fermented tea with a unique acidity that becomes addictive. The set course alone is a bargain at 6,800 yen, and with drinks, tax, and service charge, the total per person comes to around 13,000 yen, making it a reasonable price for enjoying high-quality French cuisine in Nishi-Azabu. The cozy atmosphere and size of the restaurant make it an ideal place to enjoy delicious food. Perfect for a date night for couples in the budding stages of their relationship.

It was a great restaurant. The interior was lovely and the staff were very friendly. I noticed some unique drinks, which showed their attention to detail. The food, from appetizers to main dishes, had a delicate flavor that I really enjoyed. It's a place I'd like to visit often if it's nearby and offers a la carte options.

Despite the challenges of the pandemic, I was finally able to visit the restaurant. It had been a while since my last visit, but the chef and staff seemed to be doing well. They mentioned that they have a business trip starting tomorrow. I sat at my usual counter seat and toasted with a glass of DELAMOTTE. I opted for the 9-course menu. The wine was served in glasses to complement each dish. The first dish was oysters served with a soup made of watermelon and vodka, a refreshing summer combination. Next was scallops with a corn mousse that enhanced the sweetness of the scallops. Then came the lobster. For the meat course, I chose the Aso grass-fed beef fillet for an additional 4000 yen. The fillet was delicious. After cleansing my palate with Handa somen, I enjoyed two desserts. The meal ended with the usual Awa green tea. It was a satisfying dinner filled with casual conversations with the familiar staff. Thank you for the wonderful meal.

I visited French Monstar with a rating of 3.50 on Tabelog. It is located in Nishi-Azabu, a bit off the main road near restaurants like Kokoro and Hirako. The exterior has a stylish wooden design, while the interior is cozy with counter and table seating. The concept is to offer seasonal French cuisine by a chef who has honed their skills with three stars. Monstar means "my star" in French. You can watch the chef's unique skills up close at the counter seats. The dishes, such as smoked sea bass, French bread, asparagus with octopus, cherry salmon, roasted duck, gnocchi, chocolate mousse, and tea, are all refined and beautifully presented. The wine pairing enhances the flavors even more. The atmosphere is great, and I would definitely like to visit again. It truly feels like a hidden gem in Nishi-Azabu. Isn't it a great restaurant?

For my husband's birthday dinner, we finally got a reservation at the hard-to-book French Monster in Nishi-Azabu. We were greeted by a young chef and two service staff. Since we were the only ones there at that time, we were able to enjoy our meal while chatting with the chef. The ingredients used were from Tokushima and Kumamoto, and the chef, who trained in France, created dishes with bold ingredient combinations and elaborate cooking techniques. We enjoyed many dishes that we had never tried before, and the beautiful Kyoto ware dishes added to the experience.

When I visited this restaurant last time, I had made a reservation for today, so I was looking forward to it. What's more, this restaurant was featured on today's episode of Ariyoshi's Honest Walk. After finishing work, I happened to turn on the TV and was surprised to see French Monster being introduced. After shopping in Shinjuku, I headed to Nishi-Azabu. The restaurant was full when I arrived. I got a special seat at the counter where I could see the chefs at work. I couldn't decide between the 6-course and 9-course meal, but since I hadn't had much for lunch, I chose the full 9-course meal. For fish, I had the option of sea bass or spiny lobster, and I chose the spiny lobster. For meat, I hesitated between Kumamoto Kita Farm's tender chicken and Aso-aged red beef, but I went for the aged beef. However, I couldn't resist the tender chicken, so I plan to try that next time. I started with a glass of Delamotte champagne, followed by a 1982 Champagne Heurtevant, a brand I couldn't pronounce. It was a rare champagne and very delicious. The courses featured creative dishes made with ingredients from the chef and owner's hometowns of Kumamoto and Tokushima. Each dish was delicious, from deer Achilles tendon and deer tartare to tofu-like dishes. The red snapper from Naruto, Japanese flying squid, red cabbage, and beet sauce, and the sand liver, white liver, and wild boar dishes were all exceptional. The spiny lobster from Amakusa was also perfect, with a semi-raw texture that highlighted its quality. The aged meat offered a unique flavor that I thoroughly enjoyed. The glass wines paired with the dishes were all exceptional, with the highlight being the Gevrey-Chambertin paired with the meat dish. The owner mentioned that the restaurant has been receiving a lot of reservations due to the TV feature, so I'm worried about getting a reservation for next time. The familiar staff and cozy atmosphere make it a place I don't want to share with too many people. After exchanging New Year's greetings, I left the restaurant feeling content and happy. Thank you for the wonderful meal.

I was originally planning to visit in October, but due to that typhoon, I had to cancel and it ended up being today. I've been craving French cuisine so much, and finally today I was able to make it. The restaurant is a French restaurant in a house in Nishi-Azabu that serves dishes using ingredients from Tokushima. The location is a bit hard to find, and I always get a little lost each time. A friend of mine occasionally helps out at this restaurant, so whenever I'm invited, I end up visiting. The owner used to work at the restaurant Hiramatsu, so as someone who has been going to Hiramatsu for a long time, I feel really comfortable with the staff and can enjoy my meal with peace of mind. Tonight, after a long time without French cuisine, I chose the full 9-course meal. First, a toast with a glass of champagne. Four appetizers, with sea bream for fish and deer hunted in the Aso Mountains for meat. I asked for wine by the glass to match each dish. The chef, Kenataro Koyama, has been in charge since September this year. He seems to have trained at a three-star restaurant, so my expectations are high. The dishes were all refined and I could feel the depth of French cuisine. The dish using grey mullet as an appetizer was delicious, and the dish with Naruto sea bream was decent. The deer meat main dish had good quality meat and was delicious. I had a great time with delicious food and enjoyable conversations with the familiar staff. The Laphroaig they served at the end was rich in smoky flavor and delicious. I also made a reservation for next month before leaving. Thank you for the meal.

I was invited to visit a new young chef at a restaurant. I passed by Roppongi Station, walked past the EX Theater, turned the corner, and came across a stylish house called French Monstar. Upon opening the door, I was drawn to a large painting by Chagall, creating a very calming atmosphere. The restaurant focuses on ingredients from Tokushima, offering a short course with few appetizers and a full course menu. I opted for the full course as I wanted to try game meat. The dishes were colorful and beautifully presented, with cute ingredients like romanesco. The course also included seasonal items like matsutake mushrooms. The wine list, though a bit pricey, was very extensive, especially for Burgundy lovers. The meal ended with Tokushima hojicha tea, showing attention to detail and excellent service. The restaurant has a casual counter-style setting and is highly recommended for dates.

I was curious about the name, so I went with a friend. The food was okay. It's just as shown in the photos. It's not that it's bad, but it didn't meet my expectations. The dishes seemed like something you can find anywhere. They lack uniqueness.

The restaurant uses fresh ingredients from the owner's hometown, Tokushima, and serves dishes crafted by the chef's skills. The name "Monster" refers to the producers in French, reflecting the connection between the producers and customers with a sense of local pride. The warm wooden interior and blue color scheme create a calming atmosphere with a touch of urban hideaway. The dishes may be a bit hearty for those with small appetites, but each dish is delicious with exquisite ingredient combinations. The course has a good balance and rhythm. The Awa green tea served at the end is unique with probiotics due to fermentation. I look forward to seeing this restaurant become even more popular and reach "monster" status. Thank you for the meal.

I saw this restaurant on TV and decided to use it for a birthday celebration. The atmosphere inside was nice with just the right lighting. However, the location might be a bit hard to find as it is in a quiet area. We sat at the counter and the service was great. We ordered the course menu, which included a dessert plate. The dishes were delicately presented and the taste was satisfying. The portion size was also good for a course menu.

In the past, I had a meal with a senior colleague I used to work with at a French restaurant. The location was in Nishi-Azabu, a 5-8 minute walk from Roppongi Station and Nogizaka Station, and my senior colleague made the reservation for us. The interior of the restaurant had a stylish and adult atmosphere with indirect lighting. There were around 10 lovely seats around the open kitchen in the center, and a nice table for us. This restaurant offers fresh ingredients from Tokushima. We had the recommended course on that day. <Chef's Choice Course> Amuse-bouche 2 appetizers + α Fish dish Meat dish Dessert Coffee The fresh vegetables and fish sent directly from Tokushima turned into wonderful dishes by the chef. The seasonal salad with delicious dressing was delightful. The fresh fish was tender and the risotto served with it had an excellent seafood flavor. The main beef cheek meat was also tender, and the aroma and taste of the shiitake mushrooms were outstanding. I got so caught up in the conversation with my senior colleague that I ended up drinking too much wine and being a bit noisy in this lovely restaurant, I'm sorry about that. Next time, I will visit to quietly enjoy the food. It was delicious! Thank you for the meal.