I went to a restaurant in the basement of a building along Naka-dori in Marunouchi, Hibiya, with a friend. We ordered the gourmet course for about 30,000 yen, along with champagne and an amuse-bouche of white wine. The dishes included caviar-topped lobster, specialty sea turtle consomme soup, and sole meuniere. The Montrachet wine was incredibly delicious, but the food was equally impressive. Despite the soup and other dishes seeming overpowering, they had a rich flavor, and the sole was firm and satisfying. The meal ended with Wagyu beef fillet Rossini paired with a Romane-Saint-Vivant 2011, which had a fragrant, flowery aroma that elevated the experience. The beef, with foie gras melting seamlessly in the mouth and a robust sauce, complemented the wine perfectly. We also enjoyed three types of cheese, various desserts, and a glass of dessert wine. The service and taste were both excellent, with the consomme soup and Rossini being personal highlights. This dinner, at an incredibly high price, will surely be a memorable experience for a lifetime. Thank you for the wonderful meal.

The deliciousness of the food, the cozy atmosphere, the room decorated with paintings worth hundreds of millions like an art museum, Gallé lamps, and top-notch service at the grand mansion all left me impressed and delighted. Thank you for a wonderful and delicious experience. The lobster and fillet steak were superb! ❤️

Celebrating a long-awaited visit at a banquet. I was handed a large menu and was unsure how to order, but the waiter kindly explained and made suggestions. I tried specialties like sea turtle soup with sea urchin and caviar. It was my first time trying sea turtle soup, with a deep and gentle flavor that warmed my stomach and heart. The wine list was wonderful. They showed dessert and cheese on a cart, allowing you to choose as much as you like...! Even though I was full, I ended up eating a lot, why is that? It was a wonderful time. Thank you for the feast.

I was able to make a same-day reservation for a holiday lunch, but it is recommended to make a reservation in advance. The course consisted of appetizer + soup + main dish + dessert with a moderate number of dishes, but the food was so delicious that I couldn't resist indulging in bread and dessert. I ended up being so full that I didn't need dinner. The private room was spacious, clean, and calming with a white-based decor. The service was excellent and very sophisticated. I had a luxurious lunch experience and left completely satisfied! The course started with an amuse-bouche featuring a consommé jelly with tomatoes and bell peppers. The olives on the table were also flavorful and irresistible. I enjoyed a non-alcoholic sparkling apple drink which had a refreshing and gentle taste. There were three types of bread, but I managed to resist having only two. The round white bread was soft and chewy, and highly recommended! For the appetizer, I chose the sea bream tartare with lentil caviar and yellow tomato coulis. It was delicately seasoned, allowing the natural flavors of the ingredients to shine. The saffron-flavored mussel soup was rich and satisfying with generous amounts of mussels. The main dish was sautéed swordfish with Béarnaise sauce and kumquat aroma, which was incredibly tender and delicious. The French-style Eggs Benedict with veal breast meat was also impressive, with a unique presentation of the egg yolk mixed with the filling. The dessert was a small crème brûlée that was crispy on the surface and rich in vanilla sweetness inside. I also enjoyed the daily dessert wagon with options like peach tart, cake resembling pudding, and grape sherbet. There was a selection of tea or coffee to accompany the desserts. Be sure to consult your stomach before choosing from the dessert wagon.

Special Lunch Course For the special lunch course, men are required to wear dress coats along with leather shoes, slacks, and a jacket. The interior of the restaurant exudes a sense of tradition, and upon entering, you can meet in the lounge where you can also order drinks. The course consists of an amuse-bouche, appetizer, bread, main course, and dessert. In particular, you can order as many desserts as you like from a selection, making it a dream come true for those with a sweet tooth.

I wanted to visit Apicius so much! I arrived 5 minutes before the opening, and I was grateful to be guided to the waiting room. I ordered a course menu for around 13,000 yen. There were 3 types of bread to choose from, and I wanted to try them all, but considering dessert, I chose 2 types. Both were delicious! First, the cockle and couscous, and the appetizer of cold duck breast and foie gras with champagne and peach jelly. The sauce with peach sweetness added was really delicious. The foie gras was smooth and amazing! It even came with white dumplings, which was cute. The appetizer my partner ordered also looked very delicious! The mussel soup was voluminous and satisfying, and very tasty! The spices really permeated the dish. The main course was roasted lamb back meat, juicy and meaty, and I got to know the deliciousness of lamb. It was tender! My partner's dish also looked really delicious and elegant. The creme brulee was also really delicious! I finished it in no time. Then came the dessert cart. You could choose as much as you wanted! I tried all except the mango tart. They were all delicious, especially the peach tart and pudding. There were 8 types of ice cream and sorbet, including pepper ice cream and black tea ice cream. The pepper ice cream with a stimulating taste was delicious. I love black tea. And finally, the baked goods were all delicious. It was just amazing.

Apicius Hibiya, established in 1983, is a representative of the few grand maison in Japan. The restaurant is located underground, and the approach downstairs elevates the mood. Guests are greeted at the entrance and invited to wait at the waiting bar until their companions arrive, showing excellent hospitality. The atmosphere on the floor is elegant and sophisticated, with art pieces adorning the walls like a museum. Due to the dress code and the 40 years of tradition, the clientele exudes a calm vibe, devoid of the overly trendy or pretentious crowd found in some places. I opted for the Apicius lunch course, which allowed a choice between two options for both appetizers and mains. For appetizers, I chose the seasonal fresh fish fritter, followed by a mussel soup, and for the main course, I selected the roasted lamb loin. My companion, on the other hand, chose the complete opposite. The fresh fish fritter consisted of three types of white fish, each coated in a different batter that complemented the fish inside perfectly. The roasted lamb loin, made with New Zealand lamb, was served with lotus root and small onions in a tagine-style preparation, accompanied by a simple jus. Contrary to the common perception of heavy sauces in traditional French cuisine, the dishes at Apicius were surprisingly light, which I enjoyed. The dessert selection at Apicius was impressive, with a small crème brûlée and a dessert trolley offering a variety of options, including ice cream and sorbet. I aspire to become the kind of sophisticated adult who can appreciate such wonderful dining experiences at elegant restaurants like Apicius. #French #GrandMaison #HibiyaGourmet #GinzaGourmet

On this day, I visited this long-established grand maison after a long time. Even at my age, I still have seniors, coaches, and mentors, so this time I invited a senior gentleman who will be my new coach for dinner. Since he prefers Western cuisine over Japanese cuisine, wine over sake, and authentic over trendy, I chose this restaurant to be respectful. And it was definitely the right choice! The atmosphere was dignified and would likely exist as it is even 100 years from now, the witty service, unpretentious food, a rich lineup of drinks, truly living up to the name "grand maison", it was a wonderful experience! Going down the stairs to the basement 1F, a chic bar welcomes you. You can wait here while enjoying a drink, or even have a drink after your meal. While choosing the menu, olives are served. How about having champagne with these as a snack and carefully selecting the dishes. For appetizers, we shared the following: - Mixed salad (2,310 yen) - Consommé soup of green sea turtle from Ogasawara Islands with sherry flavor (4,700 yen) For the main course, we had the following strongly recommended by the sommelier: - Dover sole from the Dover Strait served with beurre noisette sauce - A dish featuring Suffolk lamb from Yakedo Island, said to be disappearing soon The consommé soup of green sea turtle was unbelievably delicious. It had a slight thickness and an amazing richness, making it possibly the best consommé soup I've ever had. And having it with sherry was a first for me, but the perfect pairing was commendable. Next, the Dover sole from the Dover Strait. It's famous in French cuisine, and the sommelier skillfully debones it in front of you. The meat was incredibly firm and rich, and the sauce was delicious! Although it might have been just right to stop here in terms of stomach satisfaction, I couldn't resist ordering the Suffolk lamb from Yakedo Island, which is said to be disappearing soon. It was incredibly delicious! Tender, flavorful, and juicy, with no gaminess. It was truly amazing! After that, we had cheese, dessert, and petit fours, making it a full 4-hour experience! I received a lot of advice and my stomach was filled to the brim! Depending on what you eat on a given day, the evaluation may vary, but at least for this day, it was beyond perfect in terms of deliciousness! (However, the price is quite high...) I would love to visit again for a special occasion! It was incredibly delicious! Thank you very much!

Apicius has been a leading figure in Tokyo French cuisine from the 1980s to the present, spanning the eras of Showa, Heisei, and Reiwa. Over the course of 40 years, they have had three chefs, starting with the first chef, Mr. Tokuo Takahashi, followed by the second chef, Mr. Sadao Kobayashi, and currently led by the third chef, Mr. Manabu Iwamoto. This continuity of tradition over innovation reflects a desire to preserve the essence of the restaurant, which resonates with many loyal customers. In celebration of their 40th anniversary, I visited the restaurant for the first time this year (2023). I opted for the chef's recommendation, the "Beef Wellington," as the main course. This dish pays homage to Chef Tokuo Takahashi, and although I do not recall having tried it before, it was a classic and well-executed dish. The quality of the beef, combined with foie gras without any shortcuts, made for a delicious and perfectly cooked dish. The sauce was also exceptional, showcasing the chef's skill. For wine pairing, I initially wanted the 2005 Chateau Gazin but it was out of stock, so I chose the 2005 Chateau Montbusque instead, which was a great alternative. The fish dish of the day was a delightful combination of Onagadai, Suzuki, Managatsuo, Abalone, Scallop, Lobster, Shrimp, and Eel fritter, accompanied by a delicious sauce. The sparkling wine "Agrapart 7 Crus Brut" was a perfect match for this course. The meal started with a Hirame fritter with paprika sauce and edamame soup as the amuse-bouche. The dessert, a Peach Melba with rose scent, was exquisite, along with additional desserts from the pastry chef. The quality of the mini desserts was outstanding, but I was too full to enjoy them fully. Apicius' commitment to providing a delightful dining experience, where customers can select their dishes and wines, is commendable. This approach contrasts with the trend of set course menus becoming more prevalent, as discussed by Pascal Barbot in his book. I was fortunate to meet sommeliers from other renowned restaurants during my visit, adding to the overall experience. Overall, it was a fantastic dining experience at Apicius. Thank you for the wonderful meal!

I regularly visit this classic French restaurant. The main course, the Rossini, was outstanding in terms of meat quality, cooking, and sauce - the best I've ever had. The dessert trolley is always a delight, and this time I enjoyed a bit of everything. The food is top-notch, and the service is excellent, making me want to visit again.

It's been a while since my last visit. I came at night last time, but this time I came for lunch for the first time. The customer service is still top-notch as always. The shop has a good sense of flowers. I ordered the course menu and also added the Uni and Caviar mousse, which is one of their signature dishes. Next time, I want to try the sea turtle soup! There were so many things I wanted to eat that I couldn't order the soup, but I ate a lot, so I think the staff was surprised haha. This is without a doubt my favorite French restaurant.

Tokyo Marunouchi, French Tokyo famous restaurant, rated bronze on Tabelog, Apicius. Established in 1983, it is a leading grand maison in Japan. The name of the restaurant comes from an ancient Roman gourmet. The spirit of culinary adventure has been passed down since ancient times. I was invited to the 40th-anniversary menu and made a reservation for one person. As I descended the red staircase in the basement of the building, the world changed. The interior is adorned with a collection of famous paintings, including Utrillo, Chagall, and Braque. Dining surrounded by famous paintings is a dream-like experience. The chef, the third generation, is Gaku Iwamoto, who has been with the restaurant since the beginning. The classic French cuisine is undeniably delicious. The service was polite and engaging, making the dining experience enjoyable. I had a wonderful dinner. It was an enchanting experience. Thank you for the meal.

This is truly the finest French cuisine. It is absolutely wonderful. First, I will start with the appetizers. The appetizers include white asparagus with caviar and cockles in a Charlotte style, Apicius-style, followed by pan-seared duck foie gras in a Frantanier style with cranberry sauce. For the fish course, there is poached Canadian lobster with sea urchin and aromatic vegetable sauce. Next, the main course features fillet of lamb from Sisteron in a Foyot style, similar to a cutlet, which was incredibly juicy and delicious. Then, a selection of aged cheeses is served from the cart, enjoyed with plenty of wine. Following that, there are desserts such as ice cream and sorbet. The pepper-infused ice cream was exceptionally delicious, with a perfect balance of flavors. The custard, roll cake, and other desserts were also outstanding. The dishes were all incredibly delicious, and the private room was spacious and excellent.

I had been wanting to visit this place for a long time, and this was my first visit. The food and atmosphere were perfect, making it a fantastic experience. The prices were not as high as I had expected. The food was delicious, with unique ingredients and delicate flavors that I don't encounter at home. It was fun to choose from a variety of cakes, and the way they were presented on a cart was delightful. The ambiance of the restaurant had a sense of elegance, but the staff were friendly and easy to talk to. I only found it slightly disappointing that the man who seemed to be in charge of payment (the one handing out menus with prices) appeared to be trying too hard to ensure a good experience, which felt a bit forced.

This renowned long-established restaurant has been continuously delivering authentic traditional French cuisine to Japan. In a sophisticated and tranquil atmosphere, guests can savor the essence of classic French cuisine along with top-notch service. The Menu Gourmand includes: - Chilled potato potage - Marinated salmon - Brittany lobster show flower with onion mousseline and caviar - Pan-fried Brittany flounder with hollandaise flavored noisette sauce - Pan-seared domestic black wagyu beef fillet Rossini - Aged French natural cheeses - Dessert cart - Mignardises cart The review highlights the exquisite flavors of each dish, from the succulent Brittany lobster to the flavorful Brittany flounder and the perfectly cooked wagyu beef fillet. The dessert and mignardises carts also offer a delightful selection of treats, making the dining experience truly unforgettable. The reviewer expresses their desire to visit the restaurant again and highly recommends it for a memorable dining experience.

I used the lunch service at the Grand Maison "Apicius". I had the Marche course which included: an appetizer with cherry shrimp, a choice of fish or meat for the first course, a dish with French pigeon and leek beignet served with scrambled eggs for the main course, a variety of meats (beef, pork, duck) with a kirsch-scented sauce, and dessert with a selection of items like pudding, mango tart, mango mousse, cherry tart, and orange sherbet. The overall experience of enjoying this exquisite French cuisine in a luxurious atmosphere was truly exceptional. (7700 yen + 12% service charge)

This restaurant values its regular customers, which is obvious. The service is just average or even below for first-time visitors. Therefore, the attitude is different when dining with regulars. Some of the staff may not be very friendly, though. I've been here many times, and I always find the food much tastier when dining with regulars. I was convinced of this during my recent visit. The food was delicious, and the portion size was good. They need to do something about the unfriendly staff, considering the amount we pay. It's only natural to expect delicious food when paying a certain amount. If asked if I would go back, I would say yes, but only if I'm dining with regulars.

I visited this restaurant to celebrate the birthdays of myself and two friends. The staff who took care of us were very friendly and made us feel happy from start to finish. The food was delicious and exquisite. The dessert cart was beautiful, and even though we were full, we made sure to try some. We even received a birthday cake at the end. The atmosphere was great, like being in an art museum.

I was brought by a friend who is a regular at this restaurant, and it has been about 30 years since my last visit, during the bubble period. This restaurant is celebrating its 40th anniversary this year. The prices of the dishes are not cheap, but the wine is reasonably priced (I think), which is a pleasant surprise. First, we had to choose our dishes. The amuse-bouche is, of course, a set item provided by the restaurant. It consisted of "soup" and "mousse with squid ink, green tomatoes, and cherry shrimp" - a delightful and cute amuse-bouche. I enjoyed it. The menu for women does not have prices listed. It's always a bit nerve-wracking to see what they will order... (laughs) For the first appetizer, we had "uni and caviar with vegetable cream mousse and consomme jelly (an homage to the first chef, Mr. Yuji Takahashi)" which was probably around 9200 yen before tax. The beef consomme jelly with vegetables was paired with cauliflower cream mousse. When you scoop up the mousse, you are greeted by plenty of caviar. It was a well-balanced and delicious dish. The second appetizer was "Ogasawara Island's Aomizu conomme soup with sherry flavor (4700 yen)" - there was also a half-size option for 3900 yen, but we opted for the full portion. The soup was as clear and high-quality as it looked. It was very delicious. It felt like I was revitalized by the essence of the soup, giving me a burst of energy. As for the main dish, we anxiously awaited the selection made by the women. In the end, we chose the relatively reasonably priced and appetizing "domestic black wagyu beef raw steak Bitoque a Portuguesa style (14100 yen)" instead of the more expensive "domestic steak Rossini style" at 23500 yen, which would have allowed us to enjoy a more upscale full course meal. We opted for the full portion of the half-cooked hamburger-like beef, which was served with buttered rice and french fries. It may look like a common menu item, but it was very delicious. It's a dish that everyone should try at least once. For dessert, we had "ripe mango mousse," "ripe mango tart," "Ehime Island lemon tart," "coconut cream roll cake," and the classic "creme caramel pudding," as well as five types of sherbet: "cassis," "mango," "Kagawa blood orange," "green apple," and "pepper milk." Since we were quite full, we only had a little bit of the classic "pudding" and the unique "pepper milk sherbet." These two desserts were a hit! I am not a wine connoisseur, but I continued to enjoy the champagne, white wine, and red wine selected by my regular friend for pairing. We had Pol Roger champagne, Nicolas Joly's "Clos de la Coulée de Serrant," and Domaine Dujac's "Chambolle-Musigny," among others. We enjoyed some excellent wines and had a great time, feeling pleasantly tipsy. It was a fun and delicious experience. I'll consider it a reward for working hard.

I went to the long-established Grand Maison Apicius in Yurakucho for lunch. It was my first visit in a year. It seemed like there were few reservations that day, as a staff member was waiting outside. This time, I used a private room for the first time, as it is free to reserve a room for one group per day during weekday lunchtime through the website. Although I have used the main dining area several times, it was my first time using a private room, so I felt a bit special. The space was spacious, and we toasted with Henriot Brut champagne, a rich and full-bodied champagne. Apicius is known for its mountain of olives. The anchovy-infused green olives without seeds were delicious. I chose a course where you can choose from two appetizers and two main dishes. The amuse-bouche was crusty baguettes, with three types served. For the appetizer, I chose cherry salmon and white fish in a nage style with cherry blossom petals. The exquisite cooking of the cherry salmon and the gentle seafood broth were excellent. For the main course, I chose the tilefish galette with sea urchin and herb sauce, which was crispy on the outside and tender on the inside. The flavor of the tilefish was excellent. And finally, the dessert trolley arrived. I chose four types of desserts, with the remaining two served on separate plates. The dessert selection included tarte tatin, chestnut Mont Blanc, pudding, orange tart, and Swiss roll cake. There were four types of ice cream and gelato, with two each. The pepper ice cream was a must-try. For the post-meal drink, I had a freshly brewed herbal tea that the staff prepared. The classical and robust French cuisine matched well with the restaurant's atmosphere. Apicius, which opened in 1983, is celebrating its 40th anniversary. I heard that due to the aging of the buildings in the area, there may be renovations or even relocation in the near future. I may not be able to come frequently, but I definitely want to visit at least once a year. That was my lunch experience at Apicius.

Apicius is located in the basement of the Tsutaya Ginza building in Hibiya. It had been over 10 years since my last visit. I made a reservation through their website and felt a bit nervous as they requested jackets to be worn. When I arrived, the door was opened for me. The interior was luxurious and sparkling. Even though it was just lunch, ordering a good course menu for two exceeded 30,000 yen (ﾟεﾟ；) We toasted with a glass of white wine. Different types of meat and fish were served, melting in my mouth. Despite it being a high-end restaurant, I shared the dishes with my wife (^^;) The bread was delicious (*^^*) The dessert had a unique flavor. The coffee was also very good. Although I don't often visit such upscale places, it was a special occasion for our anniversary. It was a refined experience. I was very satisfied.