Apicius

I visited for a weekday lunch. The restaurant is located in Yurakucho, near The Peninsula Hotel, and is very easy to access. The weekday lunch offers a simple set menu consisting of one appetizer, one main course, dessert (from a selection), and coffee, priced at ¥10,000. Considering the quality and overall experience, I found it to be very reasonably priced. The cuisine is classic French, thoughtfully prepared using Japanese ingredients and flavors. There are no unnecessary gimmicks—just well-executed, traditional dishes that are easy to enjoy. The chicken pie I ordered was particularly memorable. The pastry was light and fragrant, and the chicken was cooked perfectly. The highlight of the meal was undoubtedly the dessert cart. The variety is impressive, and you can choose as many items as you like. With the addition of sorbets and ice creams, it was a truly satisfying and enjoyable finish to the meal. Service was excellent throughout, and the staff spoke English very well, which made the experience comfortable and welcoming. While jackets are required for men, the restaurant provides rentals, which is a thoughtful touch. Overall, this is a restaurant I would highly recommend to anyone looking to enjoy traditional French cuisine in a refined yet relaxed setting.

A classic french restaurant that has been around since 1983! Dishes were all cooked very well, especially the Kuro Awabi steak, Beef Tartare, and even my requested well-done beef tenderloin was still so tender. Wine list is stellar with good age bottles that are ready to drink. Dessert and Petit Four carts were so fun to choose from.

I was recommended this restaurant by a retired professional French chef. They remarked on the classic experience and how you could savor the ingredients within the dish rather than the “little dots” that are all too common in modern fine dining French restaurants. It was a very impressive grand maison experience with amazing food, impeccable service expected at a 3 star restaurant, and a luxurious design element. Note that men do need to wear a jacket.

I can’t say this is good food. Expensive? Yes. Fancy? Maybe. Tasty? Doesn’t hold up compared to the other Japanese restaurants I’ve tried, Michelins or not. Don’t wear a suit? No problem. The sulky server will dress you in one anyway. Wrong size, of course. And their English accent is kinda thick, so don’t expect to understand everything.

We enjoyed a lovely lunch at Apicius on a very windy day, and it was the perfect place to escape into elegance and comfort. Established in 1983, the restaurant is beautifully maintained and feels timeless; the interior décor is classic, refined, and quietly impressive. Every dish was delicious, thoughtfully prepared, and a pleasure to savour. The service was attentive, professional, and genuinely warm. A particularly touching moment was the waiter standing by the door to see us off as we left, which left a lasting impression. A wonderful dining experience that reflects true hospitality.

Noisy ambiance, people talked loudly after drinking, not the music. Like a izakaya! Quite un-expected for a high end western restaurant in Ginza where jackets are required for gentlemen. Decent food and excellent wine. The captain was particularly accommodating to our sudden dietary requirements.

The food and service are good and you will have a wonderful time. There is a wide selection of desserts. Please note that there is a dress code. If you forget, you can rent one at the restaurant.

Apicius, a name steeped in culinary history, embodies the essence of classical French cuisine with a touch of timeless elegance. Nestled in the heart of tokyo, this restaurant pays homage to the legendary Roman gourmet through meticulously crafted dishes that celebrate the rich heritage of French gastronomy. From the delicate flavors of foie gras to the indulgent decadence of coq au vin, each dish is a masterful blend of tradition and innovation, curated to delight the most discerning palates

確実に特別な時間を演出してくれる。日比谷駅からすぐの日本を代表するグランメゾン。店名は美食家の名前だそう。アール・ヌーヴォーの店内は社交場のよう。 創業40年は経過、最近久しぶりにシェフが交代(元々スーシェフだった森山シェフ)。 今回はライトめなランチコースを。初めにこのお店だとわかるオリーブが提供され料理を待つ。アミューズメントが来た後に前菜は'茸と烏賊のフリカッセと半熟卵'を。茸のソースは非常に濃厚、鮮やかな野菜、少し揚げられていて食感の良い烏賊は絶品。 メインの魚介のポワレはソースが泡立ち食べたことないくらいなめらか。パンやデザートは好きなだけ注文可能。スペシャリテの胡椒のアイスはここだけの味。心地よい接客を含め特別な日を素晴らしいものにしてくれた。