I wanted to try a sustainable French restaurant in Tokyo with a Michelin star, so I visited the lovely Noeud.TOKYO near Nagatacho Station, which is an unexpected location. The whole place was beautiful and the chef explained how they use ingredients efficiently, which I appreciated. Watching the chef work from the counter was entertaining for me, as I could see his attention to detail, skillful hands, and elegant plating. [Amuse/Bread] - Celery tartare with Shad Queen puree and chips - A refreshing and easy-to-eat dish with a hint of blue fish aroma [Fava Bean] - Fava bean mousse with lemon puree - A light and airy mousse that showcases the freshness of fava beans [Japanese Horse Mackerel/Onion] - Minced Japanese horse mackerel with red onion and Awaji Island new onion ice cream - A dish with a strong umami flavor and a satisfying texture [Ayu/Sweetfish] - Ayu confit with mountain pepper risotto, cauliflower mousse, and garlic anchovy sauce - A dish that combines crispy textures with the rich flavor of sweetfish [Pate] - Pate made from wild boar, deer, duck, and fawn - A dish with a meaty texture and a gentle sweetness from the fennel [Eel] - Grilled eel with beetroot puree and spinach - A tender and flavorful dish with a blueberry and eel broth sauce [Tomato] - Various preparations of tomato in a gaspacho-inspired dish with cucumber mousse and basil [Golden Eye Snapper] - Zucchini pasta with tapenade and lemon balm foam [Palate Cleanser] - Bread crumb ice cream with orange and coffee confiture [Ehime Mandarin Pork] - Pork wrapped in cabbage with red wine sauce and wild boar knödel [Goat] - Goat milk yogurt sauce with a dish created by students from Musashino Culinary School [Cherry] - Cherry dessert with various preparations and herb sauce, white chocolate mint oil, and chocolate mousse [Dessert] - Canele, summer mandarin financiers, and chocolate confection with tea creme brulee

This is my second visit. This time, I tried the spring menu, and each dish came out beautifully on the plates. I enjoyed a glass of white wine, which was also elegant and made me feel cheerful. The first dish looked like a flower garden and was not only beautiful but also delicious with various flavors and textures in each bite. It's amazing how they harmonize so many different ingredients without them clashing. There were dishes where parsley, which is usually not the star, took the spotlight, and where thinning-out baby onions were sautéed to a crispy texture and generously used in the sauce. Each dish had delightful surprises. This time, various citrus fruits were used abundantly, making even the dessert refreshing. I look forward to the next visit. Thank you for the wonderful meal.

Noeud.TOKYO was recommended to me by a friend, and I was curious about it. What is Sustainable French cuisine? I usually have a bit of resistance to trendy terms like this, but this restaurant not only has a strong concept but also focuses on the important aspect of "delicious" for the diners. They use only pesticide-free, organic vegetables and have a wonderful philosophy of not pushing too hard and not wasting. I agree with this mindset. I added the Soft Drink Pairing (8,470 yen) to the course menu (15,730 yen) this time. The soft drinks were tea-based homemade cocktails made from ingredients that didn't make it into the dishes, upcycled into drinks to provide new value. The first soft drink pairing used citrus fruits like sudachi to create a sparkling wine-like drink. The amuse-bouche included two items: tacos and pan-soufflé. The dish with fish collar had a strong flavor that I didn't particularly enjoy, and the broccoli dish was the only one I didn't like. The finger lime and cocoa nib caramelized dish had a well-balanced texture. The main dishes included various ingredients like Japanese radish, mackerel, green onion, Reeves's muntjac, and more. I had never tried Reeves's muntjac before, so it was a new discovery for me. The soft drink pairings were unique and included ingredients like shiitake mushrooms, scallops, horseradish, and more. The dessert was a standout dish made with parsley root from Fukui prefecture. The dish with asparagus and tilefish was steamed with salted kelp and served with a sauce made from sea urchin and asparagus. The soft drink pairings were interesting and included flavors like golden cassia and fennel herb tea. The meal ended with mignardises, and I enjoyed dining in the spacious and cozy private room. Overall, it was a delightful dining experience with a focus on sustainability and delicious flavors.

I made a reservation for lunch on Friday and visited this French restaurant with a visible kitchen counter. Despite its beautiful appearance, the menu is sustainable and enjoyable. Lunch is only available on Fridays and Saturdays. It has fewer dishes than dinner, but still offers a good variety. They use ingredients like fish bones and vegetable peels to create powders for added flavor, showcasing every part of the ingredient without waste. The robust vegetables left a lasting impression. The dish made entirely of daikon radish is still memorable. The lunch course costs 10,285 yen and includes the following dishes: Today’s Amuse with blue fish bone powder, Beats with beet tartare and salmon, Green onion with Reeves’ muntjac pate, Japanese radish with green oil and foam, White asparagus with tilefish and uni sauce, Cabbage with boar meat and yogurt, Mandarin orange dessert with yogurt ice cream, and Mignardises with herb tea and small sweets. The total cost was a little over 11,000 yen. The dinner menu has more dishes, but the lunch lineup was still impressive!

I visited for lunch. It's about a 3-minute walk from Nagatacho Station. It's right across the street from the above-ground exit. Go down the stairs and into the restaurant. Inside, there are counter seats and private rooms. The open kitchen is spacious and the counter seats are comfortable. The interior is modern and simple, with a warm touch of earthiness. I had the 10,280 yen course menu. - Today's Amuse: Smoked fish bones mixed into the bread dough and fried, with Shard Queen puree inside and chips on top. - Beets/Salmon from Mt. Fuji/Shiba Sea Farm in Chiba/Shizuoka: Rolled salmon with beet powder, beet and fermented beet tartare underneath, topped with a sauce made from fermented beets and whey. - Leek/Kyon from Ibaraki/Kyusen Farm in Chiba: Leek and Kyon pate with Kyon consomme jelly on top. Roasted Western leek and scallions pureed together. Kyon is light and easy to eat, with a nice pairing with the sweet leeks. - Daikon from Shizuoka/Sugimasa Farm: Sliced and rolled roasted daikon, oven-baked baby daikon, daikon leaf oil and mousse, burnt daikon foam, daikon chips. A dish made entirely of daikon, with various textures and flavors to enjoy. - White asparagus/Sweetfish/Shizuoka: Steamed sweetfish marinated in salted kelp, with white asparagus in salad and sauce, served with cress for a bitter touch. The fluffy sweetfish goes well with the crunchy asparagus texture and creamy sea urchin sauce. - Palate cleanser: Bread crumbs turned into a sablé cookie with bread ice cream, lemon and orange jam. - Cabbage/Mikan Boar from Shizuoka/Sugimasa Farm/Aikoku Kiji Workshop in Ehime: Roasted boar marinated in yogurt, cabbage braise with mustard, cabbage core puree, roasted cabbage sprout beignet, ginger-flavored boar sauce. The boar is tender from being marinated in yogurt. - Ehime Moon from Ehime: Citrus moon marinated in Campari and hibiscus tea with yogurt ice cream and mousse. - Coffee and sweets: Cannele and financiers. The sustainable dishes highlight the power of nature, using ingredients efficiently. The delicate and gentle flavors of the vegetables leave you satisfied without feeling heavy. The service is friendly, and chatting with the chef adds to the wonderful dining experience.

I think this is a restaurant that both vegetable lovers and non-vegetable lovers can enjoy. I could feel the effort and care put into using ingredients without waste. If you use only the delicious parts of the ingredients, you can make anything taste good. However, they also take the time to make the difficult parts such as fish heads, organs, vegetable stems, and roots delicious. The presentation was beautiful, and I had a very enjoyable meal. Thank you for the feast.

I visited this restaurant for lunch last year and it became my favorite. Since then, it has earned one Michelin star, making it harder to get a reservation. However, when I suggested it as a dining option for a gathering with friends, we were able to secure a reservation. The restaurant aims to use all parts of ingredients, including the less commonly used ones, as part of their sustainable concept. I remember being impressed by the carrot dish I had during lunch, where even the skin was delicious. Today, we had a group of six people dining together. I opted for the mixed pairing option, as I don't drink much alcohol. The meal started with champagne and two amuse-bouche dishes. The first one was a unique bread made with fish skin, purple potato puree, and smoked fish powder. The second was a roasted sweet potato dish with a coffee-infused balsamic sauce. Both were delicious and showcased the chef's innovative techniques. The meal continued with dishes like Chiba Prefecture's Edomae oysters, a unique paté made from a wild bird called "Kyon," and bread made from Hokkaido whole wheat flour. Each dish was creatively prepared, utilizing all parts of the ingredients. We also enjoyed non-alcoholic pairings like a syrup made from kumquat and black sugar, and a drink made from tonka beans and kelp. The meal concluded with dishes like salsify and scallops, showcasing the chef's skill in using every part of the ingredients. Overall, the meal was a delightful experience, and I look forward to visiting this restaurant again in the future.

The cookies made by grinding up discarded parts like the heads and bones of blue fish are fragrant and delicious, with no strange bitterness, making you want to eat more! The paste of arugula and pine nuts, and the tartar sauce using stems, provide a refreshing taste and texture that becomes addictive with every bite. The whipped butter made by kneading the residue of sesame oil from Kikai Island is luxurious with its high-quality oil content! The whole wheat bread from Hokkaido was also delicious. Carrots smoked or marinated in spices taste like a delicious version of smoked sausages. The carrot leaves were also tasty, and the carrot sheets were beautiful and visually pleasing. The duck stuffed with cabbage, along with cavolo nero and kale, was presented in a dish combining cruciferous vegetables. The combination of black tea and matcha, along with textures like freezing and tapioca, provided a playful experience in the mouth and was wonderful.

The adult's exquisite dining experience at "Noeud.TOKYO" showcases the chef's exceptional talent, providing a date night with overwhelming satisfaction. ★★★★★ Two-person pairing included for 47,000 yen. I had been eagerly anticipating a visit before Michelin recognition, and after a year, I finally returned. It was truly wonderful! The cozy ambiance feels like a cottage in Karuizawa, far from Nagatacho. The lighting and aromas hint at a sustainable future. The dishes may not feature elaborate ingredients, but they bring out the natural flavors beautifully, presented with stunning decorations. Always conscious of using seasonal ingredients, you can enjoy the best flavors at that moment. They never waste delicious vegetables, but instead, make them tasty until the last bite, offering new discoveries. The pairing options, including sake and wine, are a luxurious delight. The dessert featuring honey from a collaboration with a culinary school is a lovely gesture supporting future chefs. My partner and I agreed that Noued is truly exceptional, and we plan to revisit before the end of the year. Congratulations on the Michelin recognition! While I enjoy exploring new restaurants, it's rare to find one that captivates me like this.

Located near Kioicho Station, behind the Okura Hotel, this restaurant has quickly earned a Michelin star. For lunch, I enjoyed a glass of white wine. Each dish highlighted the quality of the ingredients with amazing flavors. Everything was not only delicious but also beautifully presented. I had a very enjoyable dining experience. Thank you!

Last year, a relatively new restaurant that opened about a year ago received one Michelin star. I decided to try their short course menu during a weekday lunch in early summer. The restaurant interior was cool and modern, with spacious counter tables surrounding the open kitchen. Short Course Menu (4235 yen) - Amuse 1: Bread - Amuse 2: A sphere wrapped in cold cocoa butter containing a unique combination of tomato and strawberry jelly, perfect for summer. - Appetizer 1: Marinated seared bonito with cress and cauliflower puree. The bonito, which can sometimes have a strong fishy taste, was well-prepared and complemented by the creamy cauliflower puree and aromatic cress and basil. The best bonito I've had recently! - Appetizer 2: Roasted carrots with a smoky aroma from cherry wood chips, thin strips of carrot, and carrot leaf sablé with sauce. The sablé added a nice crunch to the vegetable-centric dish, like a country girl who moved to the city and made it big on a magazine cover. - Main Course: Roasted sea bream with crispy skin, coriander and semi-dried tomatoes, topped with foam rich in sea bream broth with a hint of green curry. - Palate Cleanser: Cold cardamom ice cream on a sablé. - Dessert: Refreshing and slightly bitter Kawachi late-mandarin orange with kawakibankan jelly and rich almond caramel. A well-balanced combination. - Coffee and more It's been a while since my last post, so there's a bit of a delay in uploading. The restaurant has a bistro-style for lunch and a gastronomic approach for dinner, but even the affordable short course menu showcases the chef's talent. The quality of ingredients and preparation is top-notch, even for lunch dishes like the bonito, which is only served during lunch but surpasses the quality of bonito served in courses priced over 8000 yen. The chef's consistent approach of combining various vegetables and fruits in different ways on one plate was impressive!

The food was delicious. The ingredients were natural, the chefs were skilled, and the presentation was great. The staff welcomed us warmly. The price was reasonable for a Michelin star restaurant. Overall, it was a very enjoyable meal. I would definitely come back regularly.

At the end of June, on a Friday when I had the day off from work, I visited this restaurant for lunch. They have completely embraced the paperless trend, with today's menu accessible through a QR code scan, and the drink menu on a tablet. It's clear that they are focused on sustainability. For lunch, I opted for the short course with one main dish. The meal started with two appetizers. First, a cute square-shaped chickpea paste panis with mayonnaise and thyme on top. It resembled a crispy version of fried tofu, with a light and enjoyable texture. I could have eaten this all day. The second appetizer was a gazpacho made with tomatoes and strawberries. It was coated in a non-sweet chocolate shell and had a soup-like filling, perfect for a single bite. The two starters were followed by two more dishes. The first was a dish featuring a type of cauliflower called califlore. The dish included pureed cauliflower, sautéed until browned, marinated bonito sashimi, and basil. The dry texture of the sautéed cauliflower paired with the moist bonito was delightful. The bread served was a simple one made with whole wheat flour from Hokkaido. The next dish was marinated and smoked carrots, roasted to resemble a carrot sausage. The carrots were presented in various forms, including powder, puree, and even the leaves, showcasing the vegetable's versatility. A bread crust-inspired shortbread with orange confiture ice cream was served as a palate cleanser before the main course. The main course featured a fish dish, with pan-fried ainame served with courgettes and tomato fondant, accompanied by a courgette sauce. The fish and vegetable harmony was smooth and delicate, offering a different experience from the appetizers. For dessert, there was a kumquat and Campari-soaked treat with sorbet and caramelized almonds. The jelly made with kumquat and Campari on top provided a sophisticated balance of bitterness, acidity, and crunchiness, ensuring a dynamic and enjoyable flavor. The coffee was served with canelé as a small treat, which had a crispy exterior and a moist interior. The sound of the crispy canelé was quite satisfying. Despite being the only other guests besides one other party at the same time, the pace of the meal was quite fast. While they offered non-alcoholic pairing options, I might not have been able to keep up with them. Nevertheless, I enjoyed the strength of the vegetables and the diverse flavors brought out in the course. I look forward to returning multiple times to explore more. Considering the elaborate content of this lunch course, the price was quite reasonable. Thank you for the wonderful meal!

A sustainable restaurant that harmonizes with nature and the seasons. There is no dress code, but it's recommended to dress appropriately. Eating the food made me feel rejuvenated and my body was happy. Each dish was explained in detail, including where the ingredients were sourced from (Chiba, Tokyo, Hokkaido, Ibaraki, Tochigi, Shizuoka, Iwate, Ehime, Kyoto). The explanations of the accompanying drinks were also informative. The ingredients came from various regions across the country. We also learned about the farmers who supplied the ingredients (such as Murasaki Sea Farm, Hisamatsu Farm, Watanabe Kinoko Farm, Masushima Farm, Sugimasa Farm, etc.). The bread was incredibly delicious, and I ended up asking for seconds. And the last dessert, the canelé, was incredibly tasty. It was a truly happy dining experience. Thank you for the meal.

If the theme of finding a delicious restaurant in the vicinity of Nagatacho is given, names like "Momo no Ki," "Isshin-go Akasaka," "Szechuan Hanten," or upscale sushi restaurants like "Kioicho Mitani" and the newly opened "Kioicho Mitani Annex" may come to mind. However, to expand the repertoire, a highly recommended restaurant called "Noeud.TOKYO" located near Szechuan Hanten was visited for lunch. This restaurant has already earned one Michelin star and a Green Star in the "Michelin Guide Tokyo 2022." The lunch short course was tried out, starting with two amuse-bouche dishes. The dishes were creatively presented, such as a chickpea cube with mayonnaise and thyme leaves, a soup made from fish bones with purple cabbage and tapioca chips, and mackerel with various vegetables and herb foam. The highlight was the specialty carrot dish, which was surprisingly delicious and innovative. The meal concluded with a spiced pound cake-like dessert and a flavorful stuffed cabbage dish. The overall experience was impressive, showcasing the concept of "All Sustainable French" through locally sourced and waste-conscious dishes.

New restaurant! I've been wanting to visit, so I'm happy to finally be here ☺️【Nœud.TOKYO】@Nagatacho Opened in July 2020, this restaurant was awarded one Michelin star and a Green Star in 2021. They focus on "sustainability" in their French cuisine, even using QR codes instead of paper menus. The open kitchen and counter seating create a welcoming atmosphere. At a meal in early February, a dish with firefly squid and asparagus captured the essence of spring. The dish with rapeseed blossoms and fish also exuded a springtime charm. The variety of vegetable dishes was also delightful, with carrots or burdock taking center stage. The abundance of vegetables made the meal even more enjoyable.

Noeud.TOKYO is a French restaurant in Tokyo that gained a Michelin star this year. They focus on "All Sustainable French" cuisine, aiming to experience the essence of sustainability through food. The restaurant opened in July 2020 and is located just a 1-minute walk from Nagatacho Station. The L-shaped counter allows diners to enjoy their meal while watching the chefs prepare the dishes. The omakase course is priced at 6050 yen and includes various delicacies such as turnip tart, chickpea puree, Fuji Salmon with white asparagus, homemade bread, carrot dishes, red yagara with Jerusalem artichoke, bread sablé with ice cream, Alpine pasture pork with cabbage and kale, goat milk dessert, and tea with canelé. The service is average, and the prices are considered reasonable. This French restaurant offers a unique and delicate dining experience, showcasing the concept of sustainability through each dish. Chef Akita Aya, who has trained in various restaurants worldwide, leads the culinary team at Noeud.TOKYO.

I was intrigued by a French restaurant that earned one Michelin star within a year of opening with a focus on SDGs. The meal had a good value with many dishes and attention to presentation. The flavors were rich and healthy, but personally, I prefer dishes with a stronger structure, so I found it a bit lacking. Since it's a new restaurant, I look forward to seeing how it evolves in the future.

Since opening, I had been curious about this French restaurant that uses carefully selected ingredients such as organic vegetables and pesticide-free produce. It is located underground, which may be a bit tricky to find at first, but it is right by the subway station, so it is easily accessible. The large L-shaped counter and open kitchen give it a stylish atmosphere. The drink recommendation is a dry ginger ale. The special lunch course includes meat and fish for 6050 yen, with dishes like turnip tart, green bean cubes, lemon foam sauce, carrot dish, and Jerusalem artichoke puree. The main course features pork belly, broccoli, saffron, and cabbage. The dessert made from goat's milk is served with coffee canelé. The menu may seem a bit unconventional, but the vegetables are incredibly delicious. Especially the carrot dish is surprisingly sweet, almost like roasted sweet potatoes. The green vegetables shine without being overshadowed by the sauce. The Jerusalem artichoke puree is outstanding, and there are playful elements like the galette presentation. The pork is from free-range pigs in Nirasaki, tender and flavorful. The goat's milk dessert is like a meringue milk, paired with crispy gelato. It is smooth, with the right balance of goat's milk flavor and sweetness. I would love to come back for a leisurely dinner next time. It was a truly delightful lunch, highly recommended for vegetable lovers! Thank you for the wonderful meal.

Chef Akita Ayaya and Chef Nakatsuka Naoto, along with their innovative restaurant Nuu Tokyo, which recently received one Michelin star in 2022, offer a dining experience focused on "food environment," "soil," and "local community." Their dishes, centered around vegetables, allow guests to experience the essence of SDGs. The bold and original creations by the chefs, drawing from their years of European culinary techniques and experience, are not only delicious but also innovative. The salad made solely from carrots is particularly impressive. The post-meal French cuisine discussions with the chefs were both enjoyable and educational. It was a delightful and enriching dining experience, highly recommended for fans of innovative cuisine. The menu included dishes such as paprika tart, chickpea cube, mushrooms, Mt. Fuji salmon, carrot salad, golden eye snapper with sweet potato, shirako with cauliflower, palate-cleansing bread, venison with beets, smoked tea dessert, parsley ice cream, canelé, Gâteau Savoie, and tonka bean chocolate. Thank you for the wonderful meal!

Today, I visited the sustainable French restaurant, Nue Tokyo, for lunch. I had the lunch course for ¥6,050 with wine pairing for ¥4,840. First Amuse-Bouche: - Pumpkin Tart: A tart with pumpkin puree, roasted seeds, and pickled pumpkin. The rich pumpkin flavor with the roasted seed texture and a hint of pickled taste was delicious. Second Amuse-Bouche: - Chickpea Puree: A smooth puree with a strong chickpea flavor and a creamy texture with a hint of mayonnaise. - Green Vegetables paired with Mackerel: A combination of watercress, komatsuna, and herbs with mackerel. The sweetness of the komatsuna core and the bitterness of the leaves complemented the mackerel well. - Carrots: Two types of carrots, one resembling sausage, with carrot chips on top and a puree of three different colored carrots (purple, yellow, orange) underneath. - Cromesquis: A dish with turnip puree sauce and a risotto made with turnip core. - Bread Sablé: A palate cleanser with bread ice cream and sablé with tomato powder and balsamic vinegar. - Meat Dish: Slow-cooked and roasted pork belly with cabbage and kale. The two unique sauces, one with pork broth, vinegar, and orange puree, and the other with horseradish in kale, enhanced the flavor of the pork. - Goat Milk Dessert: Caramelized goat milk, ice cream mousse sherbet, and a vinegar and cornstarch ramune on top. Overall, each dish showcased the chef's dedication and skill in conveying the theme. The variety of vegetables satisfied my chronic vegetable deficiency. The service was attentive and genuine, far better than previous experiences with other restaurants. I look forward to returning for the vegetable-focused dishes. I also learned that the sommelier is a "cheese geek" and can talk about cheese for hours, so I am excited to try their cheese selection next time. Thank you for the wonderful meal.