Asahina Gastronome

Went here for my birthday and the whole experience is truly worth every penny. The dishes were not only stunning but flavorful, they even made a special dish to accomodate my preference since I couldn't eat the pie made from pate and animals innards. There were options to add for cheese assorts and also a variety of wine and non alcoholic drinks. The chef also came out and greeted everyone when you're finished. Would love to come back in another season.

My wife and I had an incredibly memorable meal at Asahina Gastronome the last night of our honeymoon in Tokyo. The food, the wine, the presentation, and the service were all outstanding. The signature comte polenta dish was my favorite bite, but everything - from the crab and caviar - to the beef mushroom consommé - was excellent. The service was also impeccable, and our main server was not only attentive, but also charming, enthusiastic, and warm. We opted for the cheese cart, an option that every single person should embrace fully. We tried four different cheeses and all were amazing. Dinner ended with a dessert cart, and a special parting gift hand delivered to us by Chef Asahina himself. This was a night we’ll never forget and one of the best fine dining experiences of our lives!

DEC 2024 Made a reservation for dinner which consists of amuse-bouche, five dishes of entrees and mains, two desserts, mignardises and drink. The dishes were beautifully plated and colorful; luxurious ingredients were used such as black truffle, caviar, wagyu and foie gras. Seafood was fresh, the pairing of other ingredients and sauces complemented the natural sweetness of the lobster and crab. The course was well balanced for the most part, but was a bit heavy later in the course with a lot of foie gras used in two of the dishes. Desserts including everything from the dessert trolley were tasty. Overall a good dining experience; enjoyed the food and the service was great. The staffs were very friendly and helpful, providing detailed explanation for each dish.

Absolutely wonderful food, experience, and service. From the moment my wife and I arrived we were treated like royalty. The service was simply impeccable. The entire staff is attentive to each and every need throughout the dining experience. When a guest stands from the table, they follow behind you to fold your napkin, and when you arrive back to the table they are there to seat you. It goes without saying, but the food, the ingredients, and the explanation of each course and what makes it special were elevated beyond any experience we’d ever had. Every member of the staff spoke excellent English, and provided detailed explanations of each of the 7 courses. I cannot express our gratitude enough for the respectful, timely, kind, thoughtful, and gratuitous staff. Just when we thought our wonderful meal and evening was over and couldn’t be topped, the staff offered to call us a taxi to get home. When we began to exit, the Chef met with us in the foyer and gave us a parting gift and the staff stood outside until we were safely in our taxi, and had pulled away. I am blown away by the experience provided here, and can only say that if you are reading this review it is your sign to make a reservation. While half a world away from our home, I can assuredly say, “we’ll be back!”. Thank you so much to the staff and the chef for making our honeymoon even more special and memorable.

Beautiful food, lots of technique and finesse......very good service. Definitely a luxe experience. But is it worth it......I personally do not. The food was good but I just didn't find it great.....like I want more of that. IMO some of the flavors were hit or miss in terms of creating a cohesive flow to the menu. Decor/atmosphere: 4.2/5....classic french vibe Apps: 4.2/5 Main: 4.2/5 (the pigeon breast was probably the best bite of the night) Desserts: 3.5/5 (unfortunately all the desserts were a disappointment, especially for a French focused restaurant) Service: 4/5 very professional service, just not memorable Drinks/selection: 2.5/5.... very small selection Value: 2/5 the experience itself did not make up for the cost of the meal Overall: 3/5, overall would cautiously recommend but I probably wouldn't return

A 10/10 experience. Eat pretty but no extra presentation. Aesthetic but also closely related to each ingredient’s character. Everything tastes delicious. My personal favorite was the abalone and main course veal. Friendly and professional services. Staff all capable of introducing each dish in English. Very private dining room, only 5 tables were served. Great atmosphere. Perfect for formal occasions.

I don't know where to begin... what an experience it was when we ate at this fine establishment. Every course beautifully thought out and meticulous. Chef Asahina is a master of his craft, and each dish an art piece. If you are looking for a fine dining experience I would highly recommend coming to Asahina Gastronome. Their dishes, service, and attention to detail was immaculate.

This is truly a fine dining establishment. I won't say too much because I don't want to spoil some of the little surprises. But the plating is stunning and so perfect. The petit 4 is all you can eat! Unfortunately, I was too full. They use high-quality silver cutlery. One thing that really impressed me was that I was asked if I needed a cab which was nice so i didn't have to order it myself. The server waited outside with me until the cab arrived and the cab acttually left. Thank you for the hospitality, creativity and hard work.

Food: We did the tasting menu which is a preset menu. Each course was unique but not quite there flavor wise for me. The mango dish was amazing. Super bright and fresh. The foie grae flan with chicken oysters was delicious. Super flavorful. The duck was super yummy as well - the right amount of seasoning, salt, marinate. But everything else was just okay for me. My biggest complaint is yes, I know I'm in a 2 star Michelin restaurant but I think it's pretty assuming to offer wine and not give any pricing. Oh and all the wine pours were half (or less than) a typical glass of wine. We got one that was $40/glass, had no idea, and it was an even smaller pour. Overall that was one of my biggest complaints. I knew what I was getting into price wise with the tasting menu. Service: People BARELY spoke any English which I did not expect for this caliber of restaurant. Everyone was nice but I did feel a bit judged a few times. And I couldn't understand what anyone was saying when they were describing the dishes. Ambience: Super super quiet, stuffy, and felt judged. We could hear a pin drop in this place. We came in our best dresses that backpacking backpacks could hold/not wrinkle. It said no t-shirts or sandals but I did see a few dressed super casual and one in a t-shirt. Felt that you could be fine in whatever as long as you're classy looking.

I was satisfied with authentic French cuisine with my family for my birthday celebration. The head chef was formerly head chef at Robuchon. All dishes were fine and photogenic. Sometimes the taste was on the salty side, and the portion was too much, however, the total course was well-balanced. I love how the staff let make fresh herbal tea with a siphon maker.

Perfection. Highest level gastronomy. Every dish is unique artwork as part of a grand theme. Thank you!

The chef's strength lies in his desserts, and it definitely makes its presence felt in all of his other dishes. I went here with a couple friends just a week prior, where we had an 11 course dinner, which as I recall, nearly four of which included desserts. While some of the savory courses were nearly as much of a hit compared to others, where they shined, they definitely shined. The wagyu was some of the best. The duck however, was perhaps on the side of over-seasoned. I'm not sure if there is an experience or available option to be served just desserts, but those alone were worth the price of admission. Service was attentive as ever, and the wine selection had a healthy variety. But I don't think I'm exaggerating when I place the praise most towards the sweets.