I chose this place to celebrate my job change and treat myself, and I've always wanted to go here. I informed them in advance that I'm not a fan of raw fish or rare meat, and they confirmed the menu before the reservation. The course they prepared was very delicious and easy to eat! The anniversary course was originally 7200 yen, but since I mentioned that I also dislike truffles, they adjusted the price to 6000 yen. They intentionally avoided using ingredients I don't like and reduced the cost accordingly, which I didn't notice until the bill, but it made me happy. For drinks, I had Champagne Telmont, which Leonardo DiCaprio invested in, and it was a very easy-to-drink champagne. The service, food, drinks, and atmosphere were all excellent, and I'll definitely be coming back! ◎

I visited for a weekday dinner. With the arrival of the white truffle season, the irresistible desire to be immersed in its aroma couldn't be suppressed this year. Despite the exceptional and enchanting fragrance distinct from other truffles, the price was a bit daunting for me. Still, if I were to savor white truffle, I wanted to experience it in a restaurant with reliable taste. The search led me to "Philippe Mille Tokyo" and their White Truffle Feast Menu. The dinner course, including tax, was ¥26,620, and the lunch was ¥14,520. It featured white truffle in all four dishes, excluding the amuse-bouche and dessert, with a combination of meat and fish mains. Considering the anticipated consumption of several glasses of champagne, I made a reservation and went for dinner. Surprisingly, there were no suggestions for champagne other than the recommended ones, and there were no recommendations for menu substitutions or additions, which I had expected to some extent. If this course is considered the complete form, I would be pleased. The course included a glass of champagne outside the course, a petit amuse-bouche, a scallop coussin with artichoke and mushroom, and a sabayon with truffle for the appetizers. The fish course featured Hokkaido anglerfish meunière with white truffle, radish puree, and the umami of mushrooms. The meat course included roasted Yamaguchi black Kashiwa chicken with confit egg yolk in a potato nest and jus sauce. The dessert consisted of a fragrant chestnut pie and a glass of rum raisin, served with a chestnut cake. Coffee and petit fours concluded the meal. Although I wanted to say I was enveloped in a buttery fragrance throughout, either my expectations were too high, or my sensitivity was not awakened. The aroma dissipated lightly and quickly. The dishes were generously sliced in front of me with a truffle slicer, and I had no complaints about the quantity or service. However, the fleeting time to enjoy all-truffle dishes passed too quickly. The main dishes featured two with a significant presence of eggs, and the main highlighted the well-flavored black Kashiwa chicken, creating a composition to enhance the white truffle. In the end, while high-end ingredients may not have been prominently used, the course demonstrated a dedicated focus on showcasing the white truffle, aligning with my expectations. The elegant atmosphere and warm, attentive service continued to captivate my heart. Thank you for the wonderful meal.

After visiting the Sunday Tate Museum exhibition, I had dinner, and every dish was visually delightful. However, the portions were too large for me, and I ended up leaving more than half of the meat dish, feeling quite sorry. It's not that it didn't taste good; it was just a matter of quantity. Dessert, on the other hand, was a different story - I enjoyed it because there's always room for dessert! 😄

Located on the 4th floor of the Galleria at Roppongi Midtown, this French restaurant was a first-time visit for me, and I was eager to try it out. Upon entering, there was a chic waiting area, and as the sleek black doors opened automatically, it revealed the restaurant space. This time, I had reserved a window seat, allowing me to enjoy the nighttime view of Roppongi while dining. Due to a prior commitment to attend a performance at Billboard Live, the courses were served at a quicker pace than usual. We toasted with champagne and began our dinner. First up was the amuse-bouche. Then, we enjoyed a refreshing detox water with cucumber and ginger, followed by a beautifully presented dish of snow crab and caviar with tomato petals and basil scent. Each element was meticulously arranged, and the sweetness of the tomatoes was akin to fruit. The dish was served with a white jelly made from tomatoes. Next was the moistly cooked sea bream fondant with bouillabaisse, finished tableside with the bouillabaisse soup poured over it. The bouillabaisse, made with sea bream, was rich with the flavor of the fish. The sea bream was perfectly cooked, tender yet firm, and delicious. Then, we indulged in the Iberico pork roti with caramelized jus and an additional topping of truffle. The Iberico pork was moist and incredibly tender, and the accompanying sauce was delightful. For dessert, we savored a peach coulis with floating elderflower, shiso oil, peach sorbet, and almond meringue. The peach sorbet was juicy and reminiscent of biting into a fresh peach. Finally, we enjoyed a blueberry marmalade crème d'ange with feuilletage accents—a stunning dessert with meringue topping the blueberry cream. It was a truly enchanting dessert. Overall, it was an incredibly satisfying dining experience at a restaurant that truly elevates the senses. Thank you for the wonderful meal.

Having lunch with my daughter on the 4th floor of Tokyo Midtown, where there are only two shops. It's very quiet here, with automatic doors separating us from the outside world. Through the window, you can see the Tokyo skyline. We opted for a simple course for lunch. The dishes are all delicate, and we encountered some flavors we've never experienced before. The cucumber and zucchini detox water with a hint of ginger is a cold soup. It has a delicate flavor with just a hint of ginger, perfect for summer. The risotto is surrounded by olive oil foam. The balance of flavors between the soft-boiled egg, prosciutto, and cheese is superb. The Iberico pork roti was delicious, but the real stars were the caramelized eggplant and pig's trotters. They not only looked cute but also had a unique flavor thanks to the pickled purple onions. We enjoyed grape juice made from Merlot grapes. It was rich and satisfying. We had a tranquil table with a view of the Tokyo skyline. The service was excellent. The lunch offered great value for the price.

I visited for the first time! The interior is predominantly white, and there's a spacious terrace, giving it a hotel-like atmosphere. We had a lunch course with wine pairing, and each dish was not only visually appealing but also intricately crafted, reminiscent of the latest French cuisine. It felt like enjoying the authentic taste, and the presence of Chef Philippe Mille, who was visiting Japan, made the experience even more special. It was an elegant and delightful time. I'd love to visit again!

I visited the restaurant after making a reservation for the "Plaisir -Seasonal Joy-" dinner priced at ¥12,100 (tax included) on this website. The "Nuage d'eau de tomates aux olives de notre terrasse," a tomato and homemade olive oil foam, was elegant, delicate, and incredibly delicious. 100 points. The "Coussin st-jacques, risotto, siphon au confit d'algues," featuring scallops, risotto, and seaweed-infused foam, had a perfect balance of cheese, ideal rice texture, and was outstanding. 100 points. The "Daurade zeste d'agrumes carottes façon Suzette, sucs d'orange au champagne," a seabream with citrus zest, Suzette-style carrots, and orange-champagne sauce, showcased a refined fish without skin, only white flesh. 100 points. The "Filet de volaille cuite doucement Salsifis rôtis, condiments et jus de volaille," featuring slowly cooked black Kashiwa local chicken from Yamaguchi, roasted salsify, and chicken jus, was exquisite with no skin, elegant, and delicate. The variations of burdock were superb. 100 points. The "Marmelade de myrtilles, sorbet et écume Shiso Crémeux d'angers, feuilletage caramélisé" dessert with blueberry marmalade, shiso sorbet, creamy Angers, and caramelized puff pastry had outstanding accents. 100 points. The "Gourmandises de notre chef pâtissier" coffee and petit fours were excellent. 95 points for service, operation, and wine cost-effectiveness, which could use a slight improvement.

The restaurant was very calm, and we could enjoy a leisurely meal! Dinner while watching the gradually darkening night view was fantastic ✨ The birthday cake was luxurious and very cute♪ All the dishes were delicious. I can't drink alcohol yet, but I think the meal would go well with wine, haha.

The menu, crafted with various ingredients, is sophisticated in both taste and presentation. Enjoying time with precious friends became truly delightful. The Champagne selection, featuring six different brands served in elegant glasses, is truly impressive – a hallmark of a Champagne chef's restaurant. I was thoroughly satisfied, savoring both the first experience with Malmé and the beloved Tieno.

✨Philippe Mille Tokyo✨ Located on the Garden Terrace top floor of Tokyo Midtown, Philippe Mille Tokyo offers exquisite dishes born out of a deep respect for ingredients. The unique creations by the two-star chef are not only delicious but also visually stunning. Enjoy the beautiful and delicate artistry of each dish. A perfect place for special occasions like anniversaries and dates (^^)/☆ ✨Follow, like, save, and comments are appreciated^_^ Please check out other posts for more references✨ @m_tokyo_gourmet #Roppongi #Midtown #PhilippeMilleTokyo #Hiramatsu #French #Michelin #TwoStars #PhilippeMilleTokyo #ShibuyaGourmet #EbisuGourmet #ShinjukuGourmet #GinzaGourmet #RoppongiGourmet #NishiAzabuGourmet #OmotesandoGourmet #TokyoGourmet #DateNight #GirlsNightOut #StylishDinner #AnniversaryDinner #LuxuryDining #RewardYourselfDinner #foodie #tokyo #japanesefood

I visited here for the first time and was impressed right from the entrance. The private room was lovely, with large windows offering a stunning view. It felt bright and spacious, not at all like being on the fourth floor. We enjoyed a peaceful lunch, admiring the beautifully plated dishes which were a feast for the eyes. Every dish was delicious, and we indulged in a separate order of a 3-glass champagne pairing, which added to the enjoyment.

The place is located in Midtown, so the exterior and interior are very stylish. The restroom was so fancy that I couldn't figure out how to use it at first, haha. My excitement dropped a bit when I found some leftovers on the fork, but the dishes were cute and delicious. Both my friend and I thought the portion size was just right, but I imagine it might be a bit small for guys. I had high expectations since the reservation always had about a month wait, but it was good, though not overwhelmingly so. I might visit again if there's another opportunity.

The atmosphere is nice, but above all, the service is poor. And the taste of the food is so-so. It feels like a 2.5 out of 5 for the meal. It took 25 minutes for the first drink to come out, and 40 minutes for the appetizer, which is extremely slow. Even though it's champagne, they serve it in wine glasses, and the explanation about the champagne is not clear. Despite spending ¥13,000, it felt like eating a ¥4,000 course. I will definitely not go back, and if someone is planning to go, I would strongly advise against it. Regarding the staff's service, there's no smile, their voices are barely audible, and their explanations are unclear. Moreover, they don't have basic knowledge, like not serving from the left side of the seated guests.

【PHIlLIP MILLE TOKYO】Nogizaka・Tokyo time zone:【Lunch】For Happy Birthday occasion:【Celebration】Want Champagne lid objet:【2 persons~】Where to go next year... #phillipmilletokyo #phillipmille #PhilipMillTokyo #PhilipMill #TokyoMidtown #TokyoMidtownRoppongi #RoppongiDinner #NogizakaDinner #RoppongiLunch #NogizakaLunch #TabelogHighRating #TabelogTop100 #TokyoGourmet #TokyoGourmetTour #TokyoGourmetTrip #TokyoGourmetClub #TokyoLunch #TokyoDinner #TokyoFoodie #TokyoTravel #TokyoFoodTour #DeliciousFoodLovers #DeliciousFood #DeliciousRestaurants #DeliciousMeals #LoveDeliciousFood #instagood #instafood #erniesfoodtour #Tokyo #TokyoGourmet

It was a menu that featured incredibly beautiful, cute, and Instagram-worthy dishes, coupled with explosively delicious flavors that I've never experienced before. For dessert, we were taken out to the terrace where we enjoyed adorable sweets while feeling the breeze and surrounded by greenery. It was a delightful experience. Thank you very much.

I summoned my friends during lunch break because I really wanted to go to Sakura's course again this year since it's so adorable (♡´∀`♡). Despite the limited time, they accommodated us, and I'm so grateful. The Philippe Mille dish in the Sakura course is still the cutest and delicious! Even though I usually don't like lamb, somehow I enjoyed it here. The staff were all smiles and provided excellent service, which further enhanced our satisfaction. Thank you for the wonderful meal! ♩

I made a reservation for a lunch course and had a great experience. The ambiance and service were excellent, and even ordering a bottle was reasonably priced and fantastic. The only downside was that the chicken breast as the main dish wasn't quite satisfying... I probably should have changed it to steak. Nonetheless, I'd love to visit this restaurant again.

Lunch | Reservation Required | Birthday Celebration I often see this cute cake on SNS, so I decided to use it for my birthday lunch on a weekday. The dishes, from appetizers to mains, were all creatively prepared and delicious, satisfying both in taste and presentation. The cake was incredibly adorable too! The hospitality of the staff was excellent, and I would love to visit again. 😊

【Visit: 1st time】Visited this French restaurant on the 4th floor of Tokyo Midtown for a girls' night out. With only two restaurants on the 4th floor, there's plenty of space between tables, creating a luxurious atmosphere. We had a 6-course meal, including 2 petit sars, burdock amuse-bouche, snow crab, blue lobster, veal, and strawberry dessert. The blue lobster was a substitute for red snapper, costing an additional ¥3630. You can also swap the veal roast for black wagyu for an extra ¥3025. The snow crab dish is visually stunning, with snow crab hidden beneath. We enjoyed full bottles of champagne and white wine, and a half bottle of red wine. They offer a selection of about 7 mineral water brands. You can also add cheese before dessert for an extra charge—I chose creamy cheeses. With its picturesque presentation, this French restaurant is recommended for those who want to enjoy both the taste and visual appeal.

I hosted a women's gathering tonight, where we expressed gratitude for encounters with shops, people, and work. We gathered women who were available and interested, and today's venue was Roppongi Midtown. The high ceilings and large glass windows provided an airy ambiance for dinner, making it a splendid building. Despite the slightly pricey wine list reminiscent of hotel dinners, the space, service, and presentation of dishes were all appealing to women, making it a perfect spot for our gathering. We enjoyed various dishes at pre-March price points, ordering Champagne and later a bottle of Loire white, followed by a half bottle of Bordeaux red. This freedom in ordering is something I truly enjoy about these gatherings. We started with amuse-bouche featuring snow crab, tomato and olive, and root vegetables (beets, daikon, yellow beets), followed by red perilla foam with copo berry and black olives. The main courses included steamed sea bream with orange and champagne sauce accompanied by three types of carrots, and roasted veal with veal jus sauce served with leeks and potatoes. For dessert, we had strawberry and basil marmalade, white cheese mousse, and petit fours including sakura gimobou, sakura tart, and pistachio financiers. It was a delightful dinner on a day in March. Thank you very much for today. We are grateful for various encounters.