I went to Chez Olivier with three friends for dinner, after making a reservation two weeks in advance through an acquaintance. The dishes by Chef Olivier were visually stunning and rich in color. The asparagus with citrus and milk foam sauce was delicious, with a perfect balance of sweetness and acidity. Chef Olivier Odos was born in Bordeaux, France in 1970 and has worked in several Michelin-starred restaurants. The Chef's Course we had cost 16,000 yen and included various dishes such as amuse-bouche, white asparagus with citrus and almond milk foam, squid tart, grilled rockfish, duck breast, and baked rare cheesecake. The restaurant is located in Chiyoda-ku, Tokyo, with 26 seats available. They are closed on Sundays and Mondays, and reservations can be made by phone or through Tabelog. The restaurant has a rating of 3.72 on Tabelog as of April 2023.

Chef's special course for 12,000 yen with champagne and wine for a ladies' gathering. The dishes were all beautifully presented and delicious. I wanted to take photos! The atmosphere was a bit too quiet and it felt slightly tense. It's not the kind of place I would enthusiastically recommend to someone else. It seems more suited for a serious dining experience.

Lobster chips with tarako cream are like shrimp chips with a strong aroma. The cream and dashi flavor are outstanding. Tomato and citrus sauce with Fukushima tomato is too sweet but delicious. Clam, asparagus, white kidney beans, green apple, and basil foam enhance the clam's natural flavor. The cream of shallots complements the mackerel well, with a strong vegetable aroma. The mackerel itself is firm and very tasty. Veal bouillon with herbs and citrus fruits.

- Drink ◎ Luc Baudet Rive Droite Côtes du Rhône (France Côtes du Rhône) A refreshing soft citrus scent. The taste is smooth and medium-bodied. It is easy to drink without any strong flavors, making it a perfect match for delicate dishes. - Weekday Limited Lunch Course ★ Shrimp and Squid Ink Chips with Cod Roe Cream Incredibly delicious! The gentle aroma of shrimp and squid ink, combined with the unique flavor of cod roe in cream, creates a dish with great depth. ◎ Bacon, Tomato, Olive Salty Cake The balance of sweet tomato flavors with a spicy aroma creates a delightful experience. The harmony between the aroma and taste is exceptional. ◎ Baguette ★ Chili Butter While the baguette is ordinary, the chili butter is outstanding. The spiciness of the chili followed by the milky and refreshing flavor of the butter creates a unique and addictive taste. A must-try for butter and baguette lovers. ★ Clam and Scallop with Yuzu Scent, White Kidney Beans, Sea Asparagus, Green Apple, Basil Espuma The best dish of the day. The fresh flavors of clam and scallop combined with the citrusy aroma of yuzu. The addition of spicy basil espuma adds a refreshing twist. The dish showcases impeccable composition and thoughtful use of ingredients. ★ Pan-fried Meagre with Zucchini, Ground Cherries, Arugula, Wild Garlic Sauce The main dish of the day. The perfectly cooked meagre is complemented by a sauce that enhances its delicate flavors. The sauce, made with arugula and wild garlic, focuses more on aroma than taste, allowing the meagre's subtle flavors to shine. ★ ≪Caramelia≫ Chocolate, Mascarpone and Maple, Milk Ice Cream Oh, this dessert is incredibly delicious! The light and poppy flavors of mascarpone and nuts, the refreshing milk ice cream, and the perfectly balanced amount of chocolate create a harmonious blend of flavors. A dessert that stands out for its lightness and satisfaction. ◎ Herbal Tea, Mignardises, Canelé, Guimauve Ending the meal with herbal tea. Even the guimauve and canelé at the end are exceptional. The chef's attention to detail is evident throughout the meal. ★ Outstanding ◎ Very delicious 〇 Delicious △ Average Overall, the dining experience was amazing! I had imagined a classical and conservative French cuisine due to the French chef, but it was completely different. Every dish was innovative, delicate, and maintained an exquisite balance. The placement of each ingredient was perfect, showcasing the chef's expertise. This restaurant surpasses any pretentious or unnecessary show of skills, truly showcasing authenticity. This is the real deal. Additional Information: - Reservations for 1 person accepted - Lunch prices start from around 5000 yen (excluding tax) - Online reservations available Thank you for the meal!

It was a very elegant and delicious French cuisine. Today's lunch consisted of 4 courses. The first was the amuse-bouche, which was a shrimp and squid ink chip. Then there was a sacre with bacon. The first appetizer was clams and scallops with yuzu scent, white kidney beans, sea asparagus and green apple, and basil foam. It had a refreshing taste with a harmonious blend of apple, scallops, and clams. The main course was pan-fried sea bream with zucchini, ground cherries, arugula, and wild garlic sauce. The flavor was deep and delicious. The squid and squid ink on the side added a nice touch. Next was the meat main course, which was roasted beef fillet with turnips, daikon, purple carrots puree, and red wine sauce. This was the best main dish, with tender and delicious beef. And finally, dessert was Mont Blanc, with chestnut cream, coconut, meringue, and chestnut ice cream. It was incredibly delicious and smooth. My wife had chocolate and caramel with mascarpone inside, which was also amazing. We had chamomile tea with dessert, which was delicious. The final tea treats were canele and marshmallows. The service was also excellent. Highly recommended.

Chef Olivier in Ichigaya. Chef Olivier is from Bordeaux, France, and has the taste of Tour d'Argent. The restaurant exudes an elegant atmosphere reminiscent of Paris, and I had the pleasure of enjoying a lunch course here. There are two lunch course options: a 3-course meal (appetizer, main dish, dessert) for 5,500 yen (weekdays only) and a 4-course meal (appetizer, fish dish, meat dish, dessert) for 7,500 yen. You can choose from several options within each category, with the option to add seasonal specials like French white asparagus. I chose the 3-course meal with an additional white asparagus dish. The elegant service and beautifully presented dishes made for a truly satisfying experience. I look forward to returning to try their seasonal menu. Thank you for the wonderful meal.

The restaurant has a fairly ordinary exterior. The interior has a calm atmosphere. There were three staff members, one of whom was a sommelier. I felt the service was polite. I could see about five people in the kitchen preparing dishes. There is one restroom, which seemed to be used frequently. The lunch course is 7500 yen, where you can choose appetizers and desserts. The flavors were unique and seemed to have carefully crafted sauces. Additional asparagus and truffle dishes were recommended, but there was no pressure to order them. The wine list offers glasses ranging from 1500 to 2000 yen. It may be good to consult with the sommelier. Towards the end of the meal, the chef, Olivier, visited each table. He gave a friendly impression. The dishes were all delicious. However, the intervals between dishes felt somewhat long, so it may be better to go with someone you can chat with. Enjoying wine while waiting could be a good idea. The interval between each dish was around 20 minutes. I arrived at 12 pm and left around 2:20 pm. It's ideal for those who want to spend a leisurely time.

The artistic presentation and delicate flavors were all very satisfying. Highly recommend the course for 12,000 yen (if it were in Aoyama instead of Kudan, it would feel more like 18,000 yen). There were many tables speaking French. There is a counter seat for one person.

A French restaurant located near Yasukuni Shrine, closest to Ichigaya Station. The chef, Olivier, hails from Bordeaux, France, and has been awarded one Michelin star every year. He trained at the renowned "Tour d'Argent" (which held two stars at the time). Initially, I had made a reservation at a different French restaurant, but the impression I got from the phone call was not good. I decided to cancel and called this restaurant the next day. A woman took my reservation, asked about allergies and food preferences, and welcomed me warmly. The interior of the restaurant is stylish, with a predominance of white, reminiscent of Paris. The menu is based on the seasonal flow, with a particular focus on cooking and sauces. The course menu consists of 4 dishes (appetizer, fish dish, meat dish, dessert) for ¥7,500, excluding a 10% service charge. The amuse-bouche included a cream with shrimp, nori, and cod roe, with a refreshing cream cheese-like texture, smoked cod roe aroma, and crispy squid ink. The appetizer featured a luxurious dish of snow crab and lobster jelly with a hint of the sea. The fish dish was pan-fried Spanish mackerel with capers as an accent. The meat dish was Italian veal cream stew with autumn vegetables resembling autumn leaves. The dessert was persimmon tarte tatin with hojicha ice cream. The meal ended with two additional desserts, Gimob and Canele. The restaurant also served three non-alcoholic drinks, including homemade and French-made options. The combination of ingredients and flavor variations was delightful, stimulating the imagination until the end. The unique feature was the soup-like broth extracted from the ingredients. Upon leaving, the chef and staff saw me off at the exit. The atmosphere of the restaurant reminiscent of Paris, delicate and diverse dishes, and excellent service made for a wonderful dining experience.

I visited a restaurant that I had been wanting to go to for a long time with a friend. It is located a 5-minute walk from Ichigaya Station. Although we arrived 15 minutes early, the door was not opened until the scheduled time. The interior of the restaurant had a classy and elegant atmosphere, with 2 servers and 1 sommelier. We opted for the 4-course menu (7500 yen + service charge). We started with champagne for a toast. The dishes we had were as follows: - Amuse-bouche: A paste of shrimp and cod roe on squid ink chips, and seaweed and hazelnut paste. - Appetizer: Escargot ravioli with pan-seared foie gras, mushroom puree, and a light sauce of mushrooms and yuzu pepper. - Fish dish: Pan-seared sea bass with whiskey-flavored chicory puree and a broth of fish and coffee. - Main course: Roasted baby lamb from Chistron (+1600 yen) with almond and Swiss chard, served with a light blue cheese sauce, eggplant blue cheese rolls, paprika, mushrooms, and parsley foam. - Dessert: Caramel chocolate ring with sablé, tonka bean ice cream, and roasted pine nuts. - After-dinner drink: Coffee - Petit fours: Canelé and coconut marshmallow The food was classic and elegant, with a perfect balance of quantity and flavors. The service was provided by a young French man and a woman who was fluent in French. They also catered to a group of French customers. It was a wonderful restaurant, and I would love to visit again.

Today I had lunch in Ichigaya. It was crowded on the main street because it was lunchtime. The restaurant opened at exactly 12 o'clock, and I was able to look at the menu displayed outside while waiting. When it was time, I entered the restaurant. It wasn't very big in size. I sat at a table in the back. For my drink, I had a Hitachino Nest Beer Saison du Japon, a saison type beer made with rice malt and yuzu. The selection of bottled beer shows good taste. Of course, they also had champagne. The amuse-bouche was squid ink chips with mentaiko cream, and seaweed and hazelnut cream-filled cornet, which were delicious and fun to eat with your hands. The appetizer was escargot ravioli with mushrooms and foie gras, topped with yuzu pepper foam. The fish dish was sautéed Spanish mackerel with whiskey-flavored chicory and coffee-flavored sauce. The veal was served with a bourblanc sauce, with cute contrast of vegetables cut in the shape of maple leaves and ginkgo leaves. Barley was served together. The dessert was a tart tatin made with persimmons, sautéed firm persimmons with hojicha ice cream on top of the tart crust, evoking the feeling of autumn. The canelé petit fours were surprisingly delicious. I wanted to buy some to take home. The cocoa pulp guimauve was also delicious. The service was calm and not overbearing, allowing for a pleasant and relaxing dining experience.

We gathered at a French restaurant in Ichigaya with our foodie friends. The red exterior of the restaurant exudes a chic and calming atmosphere. We had high expectations for the authentic French cuisine prepared by a master chef. - Drink: Non-alcoholic champagne - Appetizers: Shrimp and squid chips with taramasalata cream, seaweed pastry with hazelnut cream - Amuse-bouche: Pumpkin espuma, squid mousse with ham - Bread: Cream-filled dough with chili - Cold Appetizer: Mackerel mille-feuille with green apple and ginger sauce - Hot Appetizer: Escargot ravioli - Fish Dish: Pan-fried mackerel with whiskey-flavored chicory puree - Dessert: Chocolate and caramel ring with sablé and tonka bean ice cream - Baked Goods: Canelé, violet gibové classic Although we were expecting classic French cuisine, the sauces and flavors were light and the lineup had a Japanese twist. The use of herbs in the appetizers gave a sense of French spirit and we enjoyed it. We would love to try the chef's dishes that truly showcase the essence of France.

"Chez Olivier" is a French restaurant located in Ichigaya, Kudan. The owner chef, ODDOS OLIVIER, is from Bordeaux, France. After gaining experience as a chef at "Restaurant Drouant" and "Hotel Meurice," he worked as the sous chef at "La Tour d’Argent." In 2000, he came to Japan as a cooking professor at Le Cordon Bleu and later held key positions at both the Tokyo and Kobe campuses. In 2009, he opened Chez Olivier with the concept of serving authentic French cuisine at a reasonable price. The menu offers innovative dishes that evolve traditional French cuisine, reflecting the essence of France throughout the seasons. The course meal started with a non-alcoholic champagne aperitif, followed by appetizers like shrimp and squid ink chips with cod roe cream, seaweed sticks with hazelnut cream, and pumpkin espuma. The meal continued with homemade bread and butter, marinated mackerel with cucumber, green apple, and ginger sauce, escargot ravioli with foie gras, pan-seared mackerel with whiskey-flavored chicory puree, veal stew with carrots, pumpkin, and bulgur, and a dessert of chocolate and caramel ring with tonka bean ice cream. The meal ended with violet gimov and canele, accompanied by coffee. The fresh ingredients and creative presentation made for a delightful dining experience.

A French restaurant where you can enjoy authentic French cuisine prepared by a French chef at a reasonable price. This restaurant has been awarded one Michelin star for 8 consecutive years from 2014 to 2021 (unfortunately, not in 2022). Located about a 5-minute walk from Ichigaya Station A3 exit, the restaurant is easily recognizable by its red sign and red door. The interior is a calm and elegant space with a white and wooden theme, complemented by white tablecloths that add to the sophistication. It is a recommended place for a special meal with loved ones. I visited during French Restaurant Week, and the meal consisted of an amuse-bouche, appetizer, fish dish, meat dish, dessert, and petit fours, all showcasing the flavors of autumn. Here is the course: - Amuse-bouche 1: Cute finger foods including a canapé with shrimp and squid ink chips topped with cod roe cream, and hazelnut and seaweed cream with a unique flavor. - Amuse-bouche 2: A warm amuse with pumpkin foam and squid mousse representing autumn leaves. - Bread: Baguette and country bread served with homemade chili butter. - Appetizer 1: Escargot ravioli and foie gras poêlé with mushroom and yuzu pepper sauce. - Appetizer 2: Cold appetizer of sardine shaped like a flower, served with red onion pickles, cucumber jelly, and apple and ginger sauce. - Fish dish: Pan-seared mackerel with whiskey-flavored chicory purée and fish broth and coffee bean bouillon sauce. - Meat dish: Veal blanquette with carrots, pumpkin, mushrooms, and bulgur wheat on the side. - Dessert: Chocolate and caramel ring with tonka bean ice cream, dulce de leche chips, chocolate, and caramel on a thin sablé base. - Petit fours: Violet-scented guimauve and delicious canelé. Drink: - Nest Beer from Hitachino Brewery.

Today, I finally went to the French restaurant "Chez Olivier" that I have always wanted to visit. The interior of the restaurant is small but very stylish, with a sophisticated color scheme. As the chef is a foreigner, most of the customers were also foreigners. The lunch course had two options: a 3-course meal for 5500 yen and a 4-course meal for 7500 yen. I chose the 7500 yen option. The amuse-bouche was very creative, especially the dish with tapioca mixed with squid ink, fried and topped with cod roe cream. It was a unique and delicious dish that would make anyone crave beer or champagne. The foie gras terrine with peach was absolutely amazing, with a clear and rich flavor that condensed the essence of foie gras. The sautéed mackerel was tender and simple, served with a coffee broth. The "Blanquette de Veau" veal cream stew was a unique dish that resembled a creamy stew with a distinctive flavor from the bulgur wheat. The dessert, "Gavotte" with fig and lemon verbena espuma inside, was delightful. Overall, the chef's creativity shone through in every dish, especially the foie gras terrine which was truly impressive. The main courses of fish and meat were to my liking, but if they had been even better, I would have given a higher rating. The chef even came to greet us at the end, and the service was excellent. The pricing of the wine by the glass was a bit high, but even after having two glasses, the total bill was around 13000 yen. I would love to try other dishes at this restaurant because the food is so unique and full of character. Thank you for the wonderful meal!

The French cuisine on a quiet weekday night after work feels like a luxurious treat. The restaurant had a beautiful space with a few French guests in the front and a lively ladies' gathering in the back. The Chef's special course was priced at 12,000 yen and included a variety of dishes such as squid and shrimp chips, sardine and lemon paste, corn soup with sweet shrimp jelly, marinated button shrimp with apple and grapefruit cubes, marinated striped jack with tomato and eggplant confit, sea bream with saffron glaze and fennel puree, Italian beef loin with purple carrots and pine nuts, and a refreshing lychee and coconut grapefruit jelly for dessert. The meal ended with a choice of desserts like soy milk rare and baked cheesecake with blueberry sorbet or fig "gapote" with lemon verbena foam and strawberry sorbet.

My husband and I had a special anniversary lunch at Chez Olivier, recommended by my French husband. Both of our birthdays are in August, so we wanted to eat at a special place. The interior of the restaurant was very sophisticated, and the staff provided top-notch service. We could see a chef who seemed French cooking in the kitchen. We had a hard time choosing between the appetizers and main dishes because everything looked delicious. We usually eat French food in Roppongi or Hiroo, but the French cuisine in Ichigaya at this restaurant is highly recommended. Thank you for the wonderful meal! #IchigayaFrench #IchigayaLunch #bdlunch

Located about a 10-minute walk from Ichigaya Station, behind the Kudanmachi Post Office, is "Chez Olivier," a French restaurant opened by a French owner chef in 2009 that has earned one Michelin star. The restaurant has around 30 seats, with crisp tablecloths, yet it creates a cozy and comfortable atmosphere that doesn't make guests feel tense. The clientele consists of sophisticated ladies who seem to know their French cuisine, and you may spot a few French guests, indicating that this is indeed a good restaurant. Chef Olivier Odos, born in Bordeaux, worked at famous restaurants in France before coming to Japan to teach at the renowned culinary school Le Cordon Bleu. The wine list is extensive, making it a bit challenging to choose, so we opted for wine pairing. A set of 3 glasses for 6,000 yen was served generously. The amuse-bouche was elaborate, freshly fried just before our arrival, showing their dedication to quality. Along with baguette and focaccia, there was a faint saltiness and a pleasant tomato acidity that made it more of a snack than just bread. For the appetizer, we chose cherry salmon, lightly cooked to enhance its sweetness, paired well with wine. Next to it was a chic dish of snow crab and watercress mustard, showcasing a modern French flair. The fish dish featured a blowfish, wrapped boldly in Kumani-Nikku, with a hint of chive-like flavor that stimulated the appetite. The blowfish itself was moist and satisfying, with the chorizo saltiness at the base adding a fantastic touch. The main course was pork, presented in an adorable way with a rose color and a delicious taste. The sauce, using lemon and ginger, gave it a hint of ginger pork flavor, making it a beautiful and approachable dish, like Masami Nagasawa. For dessert, we opted for a chocolate-themed selection, with a banana marmalade base filled with chocolate cream and ice cream. The tuile (crispy outer layer) had cumin, creating a sophisticated dessert. The tea sweets were also well-prepared, showing the attention to detail. We enjoyed a fulfilling time with herbal tea after the meal. The course meal costs 6,800 yen, wine pairing for 6,000 yen, and with service charges, the total bill was just under 15,000 yen per person. To enjoy genuine French cuisine at this quality for this price is a bargain. This restaurant offers authentic modern French cuisine that combines beauty and cuteness, making you feel that you don't necessarily need to go to France with the current situation to enjoy such high-quality dining. It's a mystery why a charming French restaurant like this, with easy reservations day and night, can coexist with the popular yet hard-to-book faux-French restaurants in Minato Ward. Understanding Tokyo's consumer behavior is indeed puzzling. Of course, discovering such restaurants is a hidden pleasure for French cuisine enthusiasts.

I have been wanting to eat at this restaurant for a while now, and finally the day has come. Even though it's June, it feels like the heat of midsummer. The restaurant was very clean and cozy, with a small but bright and comfortable space. The air conditioning was just right. It was just after opening, and the reservation-only restaurant was fully booked. I could see the kitchen from my seat. Chef Olivier had a sharp and handsome face. If Olivier is the master, then the cooks working under him also have a sharp and beautiful appearance, creating exemplary dishes. Their outfits were fashionable and beautiful, fitting for the fashion capital. Now, onto the 4-course meal. The amuse-bouche was incredibly delicious, more so than any explanation could convey. The appetizer of duck pate and the dish with mango and fish arranged like flowers were both beautiful and delicious. The fish dish was simply delicious. The meat, pork wrapped in bacon with beets, was also exquisite. The homemade butter with bread was tasty and chewy. Both desserts were beautiful and delicious. The tea sweets were also delicious. Overall, it was a wonderful French cuisine with both talent and beauty. It was much more delicious than famous French restaurants known to those familiar with French cuisine. I had been to "the master's cake shop" before, and the cakes there were basic and lacked personality. The master does not add color. I thought maybe the students were supposed to add color themselves, but Olivier's restaurant was different. Even though he is a master, the dishes were beautifully colored, not just basic. The dishes already had beautiful colors, which I found to be the essence of the cuisine. The 4-course meal cost around 7500 yen, and there is also a 3-course option, making it suitable for female customers as well. Delicious. The feeling of unconditional deliciousness at the first bite is the best, I think. The only downside was that there were few options for wine by the glass, but the service by the elegant and kind French female staff was thoughtful and wonderful.

I may not be knowledgeable about art, but I do know that Claude Monet was greatly influenced by ukiyo-e prints in the past. It is said that there is a high affinity between Japan and the West, with Japan valuing silence and harmony. The French are often asked about the trends in Paris, but they seem confused as they simply wear what they want. The contrast in national flags may suggest that Olivier Odos chef's roots and DNA may actually have origins in the Yamato people. His sense of aesthetics is truly remarkable, with a hint of harmony that resembles Japanese aesthetics. The precision in the work of roasting veal is what gives depth to the flavor. Each bite brings about a change in taste. The richness of the flavors of the colorful vegetables surpasses visual imagination. There is definitely an emphasis on aesthetics, impactful scents, and fleeting aftertastes. It's not about strong flavors, but about concentrating umami. Despite knowing about classical cuisine, I feel like I'm being let down. However, the fleeting aftertaste lingers in my memory. The chef comes to greet us and asks how it was, but I can't describe it due to being constantly surprised. So, I can only say it's Magic! Surprise! A mysterious sensation overwhelms me, accompanied by a hint of melancholy. Is this Japanese cuisine? No, this was supposed to be a French restaurant, right? I revisit several times to confirm my palate. And I am overwhelmed. Could the chef be a mischievous child? He brings out a meat dish overflowing with blood and flesh during the game season. It's a mysterious restaurant. That's why it's called a famous restaurant... All customers are smiling, and when they see it, taste it, their pupils momentarily dilate. An elegant restaurant filled with nothing but happiness. I feel grateful to have had the opportunity to visit such an amazing restaurant. Thank you for the meal. Menu Dégustation Chef's special course ¥12,000 (tax included, service charge 10% separate) Amuse-bouches * Finely sliced “Kanpachi” Greater amberjack, mango flavored with vanilla, turnip, wasabi oil with passion seeds * Roasted white asparagus from Hokkaido, smoked scallop, Champagne sabayon cream * Pan-fried Isaki fish, green asparagus and black olives, vegetables and shells broth * Veal loin from Italia, purple carrots, pine nuts and sage, veal sauce * Pre-dessert * Your choice of dessert

I didn't expect to find such a wonderful restaurant nearby! Someone I know made a reservation for me, so I went there for lunch. You can choose a 3 or 4-course meal, with options for appetizers and desserts. I decided to go for the 4-course meal. The appetizer was duck and foie gras terrine, followed by fish, meat, and a cheesecake for dessert. Finally, coffee with chocolate and a canelé. I was quite full by the end. Each dish was beautifully presented and delicious. I think the dessert was my favorite. The atmosphere of the restaurant was lovely, and I felt quite elegant. There were quite a few people there, so it seems to be a popular spot. Thank you for the meal.