Located a 5-minute walk from Tameike-Sanno Station, this counter French restaurant is run by a chef from Miyazaki who previously worked at a Michelin-starred restaurant in Tokyo. In the Michelin Guide 2023, they have earned one star. - Wagyu beef cheek confit - Corn polenta - Smoked foie gras tart - Turnip consomme soup - Vegetable dish - Rillette - Chiffon salad - Egg - Madeleine - Sea bream and risotto - Sakura pork - Milk ice cream with cashew oil - Lemon and tonka bean chocolate - Cherry tart The Wagyu beef cheek confit, with just the right amount of marbling, has a crispy exterior and a rich, aromatic fat that spreads with each bite, confirming the happiness of tonight's dinner from the first mouthful. The gentle sweetness of the corn polenta is soothing, with premium pointed corn. The smoked foie gras tart has a noble aroma that captivates the nose with its depth of flavor from smoking. The turnip consomme soup has no bitterness, only pure sweetness extracted, blending beautifully with the fragrant consomme. The vegetable dish offers a blend of Japanese and Western styles, with simmered and grilled vegetables, appealing even to children who dislike vegetables. The rillette, marinated and fried pork, is tender like a cushion, gently enveloping the teeth, with the sauce bringing together the oil from the crust and the sweetness of the pork, elevating it to a refreshing umami. The chiffon salad, featuring aromatic and rich Gruyere cheese mixed with bacon, has a light texture and a rich flavor that is irresistible, making it a popular souvenir. The egg and madeleine, with buttery flavor and a hint of pepper, are delicious and could easily succeed as a bakery item. The sea bream and risotto, as well as the Sakura pork, showcase the various cuts of pork roasted, grilled, and confit, allowing you to savor the best of each part without overwhelming umami, making it light enough even towards the end of the course. The milk ice cream with cashew oil combines the rich taste of milk with the fragrant aroma of oil, creating a delightful experience. The lemon and tonka bean chocolate pairs rich chocolate with refreshing lemon, creating a balanced sweetness, making it an ideal dessert to end the meal.

★4.8【FILE 4223】2023/09/02 (Sat) 12:13 Visited FUN ART AKASAKA, a French restaurant located on a side street off Roppongi Street in Akasaka. The restaurant opened in October 2021 on the 2nd floor and has a total of 26 restaurants as of May 2023. I made a reservation a week ago on 8/26 (Sat) and visited. The interior has a calm atmosphere with wood and black tones. Inside, there is a small L-shaped counter with 12 seats on the left side. At the time of my visit, there was only one group of 2 customers. The restaurant was relatively empty as no other customers arrived. All the customers were women. The service was provided by a team of 3 male staff and 1 female staff, who worked together efficiently. I ordered the lunch course priced at 14,500 yen (tax included) with an additional 10% service charge, totaling 15,950 yen. The course included 3 types of bread, 3 types of amuse-bouche, 3 appetizers, fish dish, meat dish, 2 desserts, coffee, and petit fours. The service time was approximately 1 hour and 43 minutes, starting at 12:13 with the order, and ending at 13:56 with coffee and petit fours. The amuse-bouche consisted of foie gras, raw whitebait, and oomazari served on a red plate with small canapés. The first appetizer was a grilled corn sorbet, followed by a dish of ayu fish and grilled eggplant. The lunch also included a variety of dishes such as vegetable platter, roasted pork loin, and milk and salt sorbet. The meal ended with coffee, meringue lime coconut, and pistachio tart. Each dish was served at intervals, with attentive and polite service from the staff.

The head chef here is Mr. Shintaro Miyazaki. He opened Amalantos in October 2021. The location is about a 7-minute walk from Tameike-Sanno Station. As expected from a Michelin-starred restaurant, the quality of the food was impeccable. With this level of cuisine at this price, I believe it will eventually become a difficult-to-reserve restaurant.

It was amazing. The evolution since a year ago was extraordinary, and every dish was exquisite. The ingredients, the meticulous preparation, the sauces, the balance - everything was perfect. Especially during the sauce era, the way they balanced the entire dish was at a level not found in other restaurants. And for the first time, I felt summer so strongly throughout the course. The pairing was also exceptional. I've decided to visit seasonally from now on. The highlights were: - Kin Toa pork pate: The flavor of the pork itself was intense and incredibly delicious. The mustard complemented it perfectly. - Foie gras terrine: The umami was intense. The sweet and sourness of the pear vinegar added a well-balanced accent. - Shadow Queen chips: The chips were not sliced but formed from solid to liquid, resulting in a light and uniform texture. - Corn sherbet: The flavor and aroma were so intense that it didn't feel like sherbet. The sweetness, bitterness, and saltiness of the caramel perfectly matched the roasted corn. - Red snapper carpaccio with tomato jelly and fennel sauce: The flavor of the red snapper itself was strong, and it continued to shine alongside the sauce and jelly. The incorporation of fennel and other herbs, both as they are and in the sauce, created a cohesive and aromatic experience. - Bacon and cheese chiffon salad with smoked butter: Legendary. Fluffy. The aroma was overpowering. I want to eat two whole servings. - Grilled ayu: By grilling and sandwiching the ayu with herbs, they achieved a meaty and fluffy texture that is not usually experienced with grilled ayu. The skin was crispy, and the sauce made from ayu was phenomenal. - Summer vegetables: Various summer vegetables were meticulously prepared in different ways, with a paprika sauce that complemented them all. - Cardamom madeleine: Hot and incredibly chewy! Fragrant. - Pan-seared red snapper with bouillabaisse sauce and risotto: Moist and sweet, with a crispy skin and a rich bouillabaisse sauce. - Irago black beef fillet: The cooking method was different from the usual, resulting in a tender and juicy fillet with a rich flavor and an exceptional sauce. - Apricot sherbet: Smooth and intense, with the pure sweet and sourness of apricot concentrated. Served with a greenish olive oil for a dish that truly captures the essence of fruit and summer. - Pineapple, coconut, and meringue: Light, rich, crispy, fluffy, sweet and sour, refreshing - a perfect summer dessert. - Pistachio confection: Surprisingly intense pistachio flavor in a cute and small package. All the pairings were perfect and complemented the dishes well, ranging from classical to natural flavors. Everything was truly delicious. Thank you for the feast. Looking forward to October.

I visited "Amalantos," located in Minato-ku, Tokyo. The restaurant is situated on the second floor of a building about a 7-minute walk from Tameike-Sanno Station on the Tokyo Metro Ginza Line. The interior is clean and has a nice bistro atmosphere, with seating available at the counter and in private rooms. The chef, originally from Miyazaki, has previously worked as the head chef at "Au Gout du Jour Nouvelle" and as the executive chef at "Azure Forty Five" at The Ritz-Carlton Tokyo, where he earned Michelin stars. The dishes I tried included slow-cooked wagyu beef cheek, foie gras terrine, shadow queen fritters, and salami; corn sorbet with caramel sauce; chiffon cake with gruyere cheese, bacon, and smoked butter; natural ayu from Nagara River with scallops, perilla, eggplant, kohlrabi, and smooth ayu head and offal veloute sauce; egg white souffle with egg yolk, Australian black truffle, brown mushroom consomme; nodoguro with edamame and round onion risotto, fish broth sauce, geranium oil; Chiba's Hana Yuzu pig roast with pork loin and pork belly fried; rich milk from Kochi Prefecture with Kikai Island salt, rich hazelnut sorbet from France; meringue coconut mousse with pineapple sauce; and mango vinegar caramel tart. The presentation of the dishes was unique and impressive, showcasing the chef's background as a former patissier. Personally, I was particularly impressed by the melt-in-your-mouth texture of the egg white souffle and the richness of the egg yolk inside, as well as the perfect cooking and tender texture of the Hana Yuzu pig, with a light aftertaste. The three desserts were also delicious. Overall, it was a wonderful dining experience.

I read about this restaurant in a food magazine and decided to visit. The chef, who used to work at Ritz-Carlton in Roppongi, has now opened his own place. I made a reservation through Tabelog and ended up in a private room because the counter was fully booked. However, the air conditioning in the room was either too hot or too cold, making me feel unwell despite not drinking any alcohol. This experience made me realize the importance of creating a comfortable environment for guests in a restaurant. The course menu was around 20,000 yen for 6 dishes and 3 desserts. The amuse-bouche was impressive and the appetizer was the highlight of the meal. The lamb sweetbreads had a nice milky flavor, although slightly fatty. The main dishes were okay, but not outstanding. The desserts were decent. I ordered kelp tea, but it turned out to be sour and not kelp-flavored at all. Overall, I think the restaurant needs to improve its space and possibly consider relocating to a newer, more spacious venue to achieve a higher rating on Tabelog. The current setting is not very recommendable. Despite some tasty dishes, there is room for improvement. The pricing feels a bit high for the atmosphere, leaning more towards a bistro than a grand dining experience.

- The location is on the 2nd floor of a building, the exterior of the building is not particularly stylish, but the private rooms were relaxing, and the plates and menu were lovely. - The standout dish was the main meat dish. It was moist and you could truly savor the flavor of the meat. It was the best filet I've ever had in my life. - The price range is also reasonable, with around 18,000 yen per person for a drink, making it slightly more cost-effective compared to other restaurants. - One thing to note is that the nearby parking lot is expensive. It's over 300 yen for 10 minutes, so taking the train or a taxi is recommended.

First visit. French restaurant, 147th new visit. On a weekday night, amidst a storm with strong winds and heavy rain due to a typhoon approaching, I stormed in with my French mentor. Due to train delays, being late for the reservation time is not allowed, so I left home early and arrived safely 10 minutes early. However, to my surprise, the door was locked and they wouldn't let me in. I was left waiting outside in this pouring rain, feeling down even before the start. There are other restaurants that won't let you in if you're not exactly on time, but I completely don't understand the point of it. Why can't they let me in 10 minutes early? By the way, Chef Shintaro Miyazaki, who was previously at the Ritz-Carlton's "Azure 45," became independent in 2021 and earned a Michelin Tokyo 1-star in 2023 here. - Access: It's in Akasaka, or rather the nearest station is Tameike-Sanno. Note that the closest exit 12 is closed. By the way, the only place around here that I know is "Schumann." - Interior: L-shaped counter with 5+3 seats and a private room. There are no windows, giving off a bar-like atmosphere. Chef Miyazaki, sharp-eyed, and Chef Yukari Miyajima, pastry chef, along with two service staff operate the place. It's a completely open kitchen, but unfortunately, the dishes stacked in front obstruct the view of the chef's hands. With this weather, I thought there might be cancellations, but it was fully booked, showing its popularity. The clientele, other than one trendy couple, is mostly the same age group. - Impression: I could feel Chef Miyazaki's high level of skill in the details of each menu, such as how the straw-smoked dish was presented, the sharpness of the turnip consommé, and the marshmallow-like elasticity of the meringue. The level is unquestionably high, with clear differences in taste and texture compared to other restaurants. What particularly impressed me was the bread served in between courses. The chiffon cake at the beginning was seriously the fluffiest and most moist in my life. I wanted seconds (laughs). The other madeleines and bread served were all seriously delicious. As expected, both Chef Miyazaki and Chef Miyajima are pastry chefs, and the taste is truly exceptional. The pre-dessert and main dessert were also meticulously composed and tasted perfect, living up to expectations. On the other hand, it's a matter of preference, but I felt the sauce was a bit weak, and having pork as the main dish at this price point seemed a bit high. It left me with mixed feelings, but as I left the restaurant, it was pouring rain, the heaviest this year. Anyway, the trains were running, and it was a good decision to come to this restaurant in such bad weather. - Today's course, tax included, was 19,800 yen (excluding drinks), and the content was as follows: 1. Canapé 3 types: Foie gras smoked with straw, black olive, nasturtium; Confit of Tokachi beef cheek; Chips of shadow queen. 2. Turnip consommé. 3. Lobster blue, new onion vinaigrette, tomato jelly. *Chiffon cake, smoked butter. 4. Meringue of quail egg, shimeji mushroom, consommé. 5. Hair crab, fennel puree, velouté. *Burnt butter and cardamom madeleine. 6. Blackthroat seaperch, wild asparagus, sugar snap peas, sugar snap pea puree. Vermouth and white wine, fish broth sauce. 7. Roast Chiba Hanayu pig thigh, deep-fried roast pork belly, pig trotter terrine. *Fruit vinegar bread. 8. Milk and salt sherbet, hazelnut oil. 9. Coconut mousse with meringue, pineapple sauce enclosed in a sophisticated manner. 10. Herb tea, cherry, fromage blanc tart.

The restaurant name Αμάρανθος (Amaranthos) means "never fading, never fading" in Greek, referring to a plant in the amaranth family known for its perennial flowers. The restaurant has a 10-seat counter with two chefs and two servers. They offer only one course, featuring impressive canapés, surprising use of wagyu beef cheek with just the right amount of marbling, corn-based polenta with a subtle sweetness, and caviar for a touch of saltiness. Their turnip consommé, made with different varieties throughout the year, is simple yet flavorful. The dish with sea bass and snap peas includes a tomato gel for a hint of acidity. The brioche-like bread, slightly less sweet, is unique. A vegetable dish is delicately prepared with a gentle flavor. The rich egg, shiitake, and consommé dish hides a hidden egg that melts in your mouth when broken. The black cod is perfectly seared with a delicious sauce. The roast pork from Hana-Ukai is served in three different cuts, with the fatty part crispy. The dessert, made with milk from Kochi Prefecture, uses salt from Kikai Island and olive oil for a balanced and exquisite taste. The lemon meringue with rich chocolate inside offers a harmonious blend of flavors when mixed. Each dish showcases the high culinary skill and attention to detail.

Hello. Since May, I have been visiting French restaurants and learning a lot while being surprised by the depth of French cuisine. I feel that French cuisine is very profound, and I would like to try eating dishes from various other restaurants as well. So, today I visited a French restaurant again!! Today, I visited amarantos in Tameike-Sanno. Just like last week's visit to Lien, I watched a video by YouTuber Ikko and immediately decided to make a reservation after being inspired. Since this is my first visit, let me introduce the restaurant. Amarantos opened in October 2021 and has been awarded one Michelin star in the Tokyo 2023 guide. This restaurant also has an open kitchen and only has a counter with 8 seats and 4 private rooms, making it a hidden gem. The name amarantos comes from the Greek word Αμάρανθος (read as amarantos), which is a flower of the amaranth family. The flower symbolizes "immortality, eternal love, patience, perseverance, and enduring spirit," and the chef chose this name with the goal of creating dishes that will be passed down through generations without fading, expressing his new challenges through the filter of French cuisine. The chefs are Mr. Miyazaki and Ms. Miyajima. Mr. Miyazaki is the owner chef and has a background in pastry, while Ms. Miyajima graduated from a confectionery school and worked as a pastry chef before transitioning to French cuisine. Both chefs have experience in pastry, and all the bread at the restaurant is handmade, with the chiffon cake being a standout item. The chiffon cake, known as Chiffon Sare, was created by the chefs around 2008 with the aim of making a chiffon cake that is not too sweet. It has been well received by customers and is served warm with a crispy outer layer and a fluffy inside. It is so light that you can easily eat it in one go. The restaurant is currently accepting orders through their website due to its popularity.

"Amalantos" is a French restaurant opened in the fall of 2022 by Chef Miyazaki, who has a brilliant career including being a former head chef at the Ritz-Carlton. They have earned one Michelin star in the 2023 Michelin Guide. The name "Amalantos" is the name of an imaginary flower, symbolizing immortality, endless love, and a resilient spirit. The restaurant aims to be something that will be passed down for generations, like this flower. The course I had today included: - Hair crab Shadow Queen Polenta - Turnip consomme soup made with extracts from Tenkabu in Chiba, offering a refreshing and deep consomme flavor - Blue lobster with tomato and snap peas - Dense Prince mushroom consomme made by whipping the egg whites of Dense Prince from Tokushima into a souffle-like texture with egg yolk inside - Abalone with white asparagus - White sea bream with a flavorful sauce and crispy skin - Koyunoko pork from Chiba, featuring fillet, leg, terrine, and belly meat in one dish - Fromage blanc, chocolate with mandarin, mascarpone, lemon The homemade chiffon cake is not too sweet, fluffy, and incorporates truffles and onion caramel. The madeleines baked with burnt butter are also delicious. I had about three homemade focaccias, which were all exquisite, especially when paired with smoked butter. Each dish has a beautiful presentation and a deep, gentle flavor. The restaurant offers a modern twist on traditional French cuisine, creating a high-end dining experience with friendly and relaxed staff. The wine selection is reasonably priced.

Amalantos @ Tameike-Sanno, Tokyo I made a reservation early because it seemed difficult to get a reservation as it was featured in the Tokyo calendar. Many regular customers come to enjoy conversations while watching Mr. Miyazaki create various dishes like works of art. It is not surprising that the residents of this town have become repeat customers since the opening. Owned and led by Chef Shinataro Miyazaki, this counter gastronomy has already been listed in the Michelin Guide as a one-star restaurant. The accent of seasoning and aroma is excellent, creating memorable menus while utilizing the ingredients. The presentation is also beautiful. Lunch consists of only one course: Appetizer ★ Caviar Tart Sour cream topped with plenty of caviar. Shad Queen, homemade almond miso on top, and stewed beef almost meat for 30 hours, which is incredibly tender! Seigoin Kabu Soup Surprisingly sweet! This clear consommé soup is filled with the aroma and umami of turnips. The bowl is hot, so you grab it without worrying about the heat. Appetizer ★ Akashi Sea Bream Sea bream with Karasumi, spinach puree, and sautéed Chijimi, finished with consommé jelly. The sea bream is rolled with lemon, offering refreshing and various flavors. Lièvre (Hare) Freshly cooked while still fresh. Finished with a sweet pumpkin sauce, red sorrel, and caramelized sauce. The texture is crispy outside and tender inside, with no gamey taste. Chiffon Salad Both chefs originally trained as patissiers. The unsweetened chiffon cake is fluffy and delicious. It contains Mimolette cheese and bacon, but the smoked butter is exceptionally tasty! Ezo Abalone Liver Risotto A blend of Ishikawa prefecture and Italian rice with plenty of abalone. The abalone is tender and surprisingly large. The sauce includes liver but doesn't smell at all. Madeleine Fluffy madeleine with fermented butter and cardamom, not sweet. The inside is chewy. Ezo Deer There is no gaminess at all because the blood is drained immediately after the capture. Using the shoulder, the meat is surprisingly tender! The sauce with a rich scent of sansho pepper and the light deer meat matched very well. The dish is also beautifully presented. Red Wine and Cassis Bread Bread to accompany the meat. The acidity and umami were distinct. Kochi Milk, Kikaijima Salt Very smooth ice cream. The salt and olive oil matched well. Café Chocolat Yuzu Served with coffee. The meringue coffee around it, when cracked, reveals cream, yuzu, and chocolate sauce melting. Such a beautiful dish. Kinkan (Kumquat) A tart to enjoy in one bite. It was very sweet. I spent 17,270 yen for two non-alcoholic drinks. The bread was delicious, and the desserts were fulfilling. I was very satisfied!

Amalantos, revisited! This restaurant has become our favorite since our last visit. Chef Miyazaki cooks right in front of the counter, bringing the dishes to us with a passionate look in his eyes, showing his love for cooking. The powerful eye contact when serving the dishes truly conveys his affection for food. Thank you for always providing amazing dishes! Grateful! Chef Miyajima, who skillfully supports him while creating exquisite chiffon sables and desserts, is also wonderful. Watching the two of them work together in the kitchen is like watching a beautiful show. The tall sommelier, Mr. Kamoshida, serves wines that pair perfectly with the dishes. Thank you for considering my wife's non-alcoholic options as well. Amuse-bouche included foie gras terrine, shadow queen, and sour cream & caviar. The foie gras had a lovely smoky aroma from the straw, which was fantastic. Sliced abalone with hotaru squid tartare was a first for me, and it was delicious with no fishy taste. The chiffon sable with Comte cheese was incredibly fluffy and irresistible. The Reedvo was tender and full of rich umami flavor, paired perfectly with pumpkin sauce. The vegetable dish was beautifully presented with a variety of vegetables, each meticulously prepared. The Cromotsu and crab with white asparagus turned out to be crab, and the Cromotsu was delicately cooked and delicious. The Tokachi garnet beef was incredibly tender and flavorful, marinated in red wine. The blood orange sorbet with homemade herb oil was refreshing and tasty. The chocolate dessert was a work of art, with a creamy center that was delightful. Lastly, the cute strawberry tart in a beautiful dish by Kabachi-san was like a jewel. It was another enjoyable and happy moment. We will definitely visit again!

Akasaka "Amalantos"⁡⁡⁡⁡⁡ French cuisine so delicious it brings tears to your eyes. The top image is of Yuzuko pork, a luxurious main dish where five different cuts are prepared with varying cooking methods and seasonings. The pork with crispy skin is especially rare, with tender and fragrant meat contrasting beautifully with the crispy skin.⁡⁡⁡⁡The fourth image is a turnip soup, not only showcasing the clean sweetness of turnips but also hinting at their earthy and wild flavors. You'll want to keep sipping it endlessly.⁡⁡⁡⁡The bread and chiffon salad served in between courses are incredibly delicious. Soft, fragrant, and perfectly complementing the dishes. I refrained from asking for seconds on my first visit, but next time, I will definitely indulge.⁡⁡⁡⁡Every dish is outstanding, too many to mention.⁡⁡⁡⁡But above all, I was drawn to the personality of Chef Miyazaki and Chef Miyajima. The warm atmosphere of the restaurant is soothing and comforting.⁡⁡⁡⁡Located close enough for a day trip from Shizuoka. Enjoy the chefs' creations leisurely in the evening and savor the lingering flavors before heading home. How about spending your time luxuriously for a change?⁡⁡Thank you for the wonderful meal.

The French cuisine was absolutely delicious. I enjoyed the evening course menu. To start, I had a non-alcoholic sparkling wine called French Bloom. It was amazing. Today, I had French cuisine using plenty of ingredients from Karatsu. The first amuse-bouche was three finger foods. The first one was Karatsu flounder with dried tomatoes, karasumi powder, Japanese beef cheek meat with black garlic, caviar, saffron, and sour cream. All of them were excellent. Next was the soup, a specialty of the restaurant, made with turnip extract from Chiba, seasoned lightly with salt. It was delicious. Then came the appetizer, a very tasty dish of hairy crab. Under the crab was a mousseline of fennel, and a velouté sauce. The dish made full use of the crab, including pickles, crab miso, and crab shell extract. It was fantastic. The next dish was a superb chou cake with truffles and onion caramel, served with smoked butter. The combination was unexpected but perfect. The vegetable dish featured Karatsu squid as an accent, with snap pea puree adding flavor. It was a delightful plate full of tasty vegetables. Then came the abalone risotto, rich and flavorful with abalone liver sauce, Italian rice risotto, and abalone foam. It was outstanding. A non-sweet madeleine followed, with burnt butter for a refreshing buttery aroma. Next was the Karatsu red sea bream, perfectly grilled with a sauce made from sea bream bones, white wine, and tarragon. It was excellent. The meat dish included Lacan baby pigeon, pig trotters, and pig trotters. It was served with red wine and cassis bread. The pigeon ankout had pig trotters inside the breast meat, making it juicy and delicious. The dish was topped with shredded cabbage in a pastry crust and a sauce made from pigeon liver and broth. Finally, dessert was a sherbet made with milk from Kochi and salt from Kikai Island. It was refreshing. The lemongrass herbal tea was also excellent. Lastly, I had chocolate with yuzu and blood orange. The blood orange tart made from Saga blood oranges was rich and flavorful. The chef was fantastic, and the service was great. It was an amazing experience.

Located in a building at a midpoint between Akasaka, Tameike-Sanno, and Roppongi-itchome, it may be a bit hard to find but I managed to arrive without getting lost. The dishes were all fantastic, especially the turnip soup, abalone, and the main course of Ezo deer. We also enjoyed three types of bread, all of which were of high quality and delicious. The service was attentive and the staff were very polite, making it a great dining experience. The chef even came out to greet us as we were leaving, which was a nice touch. I would definitely love to visit again.

Continuing with my Tokyo sweets trip, on February 18, 2023, I visited Amarantos! This French restaurant with an open kitchen and 8 counter seats opened in October 2021. The name "Amarantos" comes from a Greek word meaning "never fading, never wilting," named after a perennial flower. Amarantos has been awarded one Michelin star in 2023. Chef Shintaro Miyazaki, who previously worked at renowned restaurants in France and Japan, serves a modern French cuisine at Amarantos. The counter-style French dining experience was relaxing and enjoyable. The dishes included various canapés, Hokkaido beef confit, caviar, and more. The wine pairings were exquisite, enhancing the flavors of each dish. The dessert selection was also impressive, with a variety of sweet treats to end the meal on a high note. Overall, Amarantos offered a modern twist on traditional French cuisine, showcasing Chef Miyazaki's skills and experience. It was a delightful dining experience that left a lasting impression.

Amalanthos, first visit! When I saw the restaurant sign with what looked like Arabic characters, I thought there might be another ethnic restaurant next door. But as I rode the elevator up, I realized that Amalanthos was the restaurant with a Greek name, not Arabic. The atmosphere was stylish and I could see Chef Miyazaki cooking in front of us. The first champagne we ordered got us excited. The dishes by Chef Miyazaki were amazing! Each dish was incredibly delicious. The amuse-bouche, featuring beef cheek, was small but packed with flavor. The Saint-Guardian Turnip soup was rich and comforting. The shellfish dish, with scallops and scallops mousse, was a masterpiece of concentrated flavors. The chiffon salad was like a cake, fluffy and delightful. The snow crab dish was served beautifully in an Arita-yaki plate, and the sweetness and flavor of the crab were outstanding. The egg souffle with black truffle was a work of art. The red snapper with risotto and snap peas was a delight. The main course, a pie with pig trotters, Ezo deer, and shiso, was bursting with flavor. The dessert, including Mikuru ice cream with salt from Kikai Island, Cafe Chocolat, and a cute kumquat tart, was a perfect ending to a truly happy dining experience. I will definitely visit again!

I initially thought of keeping it to myself, but then I felt it might be a bit selfish. The restaurant has a calm atmosphere with a sense of the chef preparing the dishes right in front of you. I found myself chatting with the people next to me. The food was not only delicious but also unique, unlike anything I've had before. Especially, the beef main dish was so flavorful and impressive, it disappeared quickly. The truffle-scented chiffon cake was a dream! I regret not visiting sooner and I definitely want to come back again!

I visited for the first time (at night) and had a wonderful time. The food was delicious, warm, and comforting, and the atmosphere was enjoyable. The amazing dishes created by Chef Miyazaki, along with Chef Miyajima's unique bread and desserts, made me marvel multiple times at their excellence. Everything was incredibly delicious. The two chefs and the staff were all very down-to-earth, creating a pleasant atmosphere that reflected in the food. It's not often you find a place where you want to stay forever. It's the kind of place you want to take someone to, or even go alone. Thank you for a wonderful time. I will definitely visit again.

Amalantos at Tameike-Sanno. It's been half a year since my last visit. I wanted to visit earlier, but the reservation for the day I wanted was already full. I managed to make an early reservation and visit. They received a Michelin one star in 2023. Well deserved and congratulations. It's a result of their wonderful cuisine and charming personalities. Congratulations. It will be even harder to make reservations now... This time, I enjoyed the chef's course and wine pairing. The menu was as follows: Canapes: Small fin / polenta / shadow queen Consomme: Kikyo turnip Umami: Coquille, caviar, fennel Beignet: Red deer, pumpkin, red sorrel Veloute: Jerusalem artichoke, foie gras, black truffle Poeler: White sweetfish Rotir: Ezo deer Sorbet: Leche Meringue: Meringue, coffee, chocolate Mignardises: Kumquat The restaurant was fully booked on this day. Just as the chef had promised six months ago, the restaurant was fully booked for the next visit. When asked about my favorite restaurant, I always say "Amalantos." I love this place. The beautifully designed dishes are a delight to the eyes, and each dish is a taste of bliss. The warm personalities of the staff make the experience even more enjoyable, creating a wonderful time. The delicious food and cozy atmosphere are top-notch. I will make an early reservation and visit again soon!! Thank you for the wonderful meal.