Hommage

I went there in October 2025 as I have heard of the restaurant long time ago. So it was the first time I went. The food was amazing and personally is on par with or even better than some I have had in Paris. Each dish was unique but I personally enjoyed the sea urchin snack, the lobster and the beef! The wine was impeccable to say the least, the list is concise but the choices were refined! I was also impressed when they offered me an umbrella when I found out my umbrella is broken when the rain was pouring outside. I would like to thank them again here! Would definitely go again!!

Phenomenal is an understatement. This restaurant takes French cuisine and blends it with what makes Japanese dining so amazing: simplicity, humility, and art delivered with elevated service. Every course has been carefully crafted to deliver a melody of unique flavours. From the “simple” vegetable broth to the jasmine ice cream, nothing misses. Thank you for making our last dinner in Japan a memorable one!

I first came to this restaurant back in 2018 and still remember how touched I was by the chef’s simple yet thoughtful approach to French cuisine. The food didn’t try to be flashy — it was honest, comforting, and full of heart. I also fell in love with the warm, welcoming atmosphere. Coming back now and seeing that it’s become a two-Michelin-star restaurant feels so special. The dishes are more refined than ever, but the place still has that same cozy charm. It’s like visiting an old friend — familiar, but grown in the best way.

French cuisine in Asakusa, I tried the most expensive menu. Ise ebi and kagoshima harami perfectly cooked. Flavor is on the light side. Wish there is one more big plate. Dessert is very nice

A Michelin 2-star spot in Asakusa that’s easy to reserve and solo diner–friendly. The concept is French cuisine using Japanese ingredients, with a focus on simplicity and minimalism. The dishes may look plain or unassuming, but the ingredients truly shine. Overall, I had mixed feelings. I appreciated how the ingredients took the spotlight, but the menu leaned very humble—refined, but not very surprising. Still, I get that this is the restaurant’s intention. If you enjoy clean, ingredient-driven cooking without too much fuss, this might be a great pick.

The food and service were impeccable. Incredible attention to detail on the food preparation and I loved the French/japanese fusion. Strongly recommend getting the wine pairing as all were high quality/amazing/paired beautifully

The fish was perfectly cooked with crispy skin; the wagyu fillet—shockingly rich and flavorful—was easily one of my top 3 ever. The tomato trio turned out to be the most delightful surprise: creative, well-balanced, and layered. The butter-rich madeleine was pure joy. A few of the smaller bites felt mismatched, and there was a minor hygiene slip that slightly impacted the experience. Still, when this kitchen hits the mark, it really shines.

Honestly one of the most amazing meals I have had in Tokyo. Every course was a surprise and a treat, the pace of the courses was perfect and the portions of food were really generous. The staff were amazing, super attentive and tried their best to give the descriptions of the food in English. The thoughtfulness of souvenir chopsticks was such a nice touch and the amenities in the bathroom were useful - with toothbrushes and mouth rinse handy. My favourite dishes would be the wagyu and also all the desserts were just to die for

2 star Michelin restaurant in Asakusa, Tokyo. Amuse Bouche (little plates): hummus with chickpea and spices cracker (very yummy I liked the cracker it wasn't the best hummus I've ever had in my life but it was yummy), the olive marinated in lemon and oil and rosemary was very yummy I don't know what if was stuffed with maybe a pepper? Focaccia crouton with anchovy paste and marinated cherry tomato (yummy not mind blown), the last thing was a Japanese yam type vegetable with a anchovy garlic cream on top. I didn't really like this I don't think I like this yam though not how they did it or anything. Next I had a mozzarella cheese with cashew cream balsamic glaze and some herbs. This was a substitute to the oyster dish because I said no shell fish. This was good. The cheese was fresh and I liked it all but again wasn't mind blown. Then some bread and butter. Was yummy and everything was very fresh. Next was foie gras one of my favorite dishes. The foie gras had a toast on the side and then there was a balsamic gel on the bottom and then there was a pickled Japanese ginger, two peanuts and some fried Japanese garnish on top (not really sure what it is), and the foie had some kind of jam sandwiched in the middle I think it was apricot? This was my favorite it was very yummy and I never would've thought to combine all these ingredients. I especially liked the balsamic gel and ginger. There were cacao nibs on top as well. Very creative and impressive dish. Next was kinmedai fish (not sure what this is in English) it has rice truffle soup and celery root purée and broth. The fish was very yummy and cooked perfectly. I felt that the celery flavor was too punchy in the beginning but mellowed pit. There was a radish slice on top. This was a substitute for a scallop dish. Next was Miyazaki wagyu beef. Slices of Japanese daikon on top, chicken broth, chimichuri sauce, black garlic purée with herbs on top, and an egg sauce with coffee rub. The beef was incredible. Cooked perfectly and literally melted in my mouth. I liked the radish on top very unique. I liked all the sauces except the egg one. It tasted a bit sour. For dessert I had a champagne sorbet with gold leaf on top. Was very yummy and the flavor was mild. Next dessert was a strawberry meringue marshmallow with strawberry crushed candy, tofu sauce and strawberry sauce on top. Very creative and not too sweet. Lastly there was a chestnut ice cream with a chestnut cookie bottom, chestnut cream, crepe cookie layers and cream layer. For tea I had a mint lemongrass tea. It was super fresh and delicious I wanted more. Mini desserts at the end can also take home. The Cannele was very yummy I liked the little family they made for themselves on the serving paper. A slide of persimmon and Japanese rice crackers with sugar on top were served. And lastly they gave me a whole tray of Madeline's. It was too much so I ate one and they put the rest in a small bag for me. It was very yummy and when I brought them back my aunt who lives in Belgium said these are some of the best pastries she's had. The service was good and attentive. Small wine menu but I did enjoy my sparkling wine. Clean and beautiful restaurant that uses seasonal and fresh ingredients. This is a French restaurant but requires somewhat of a Japanese palate. Many of the ingredients are Japanese and might require more of a Japanese palate. Some of the ingredients were things that I'm not quite used to although I've had them in the past. Very much a delicious restaurant though and I highly recommend. Especially because the dollar is very strong right now.

What an amazing meal. Even the worst dish was excellent. It's definitely worth its Michelin stars. The food here is French with a Japanese twist. They have an English menu and the wait staff speak decent English. The menu changes seasonally. It's hard to pick specific highlights since everything was so good. The level of skill, care and attention are incredible. For example the shallow fried amadai fish was prepared in three levels of crispiness with each layer feeling like a different fish. I'm still dreaming of the cauliflower, and pear from Yamagata. What a great meal.

America really needs to step their Michelin game up. This restaurant is ridiculously delicious. I came in on a Friday night for the dinner course and was completely and utterly blown away. After talking to the chef himself, I learned that the pre fixe tasting menu consisted of authentic French dishes prepared with traditional French techniques, however, he sourced most of his ingredients came from Japan. Being asian American, most Michelin star restaurants, I feel, are not catered to my taste buds, and thus, I find that most Michelin star restaurants I have tried back in the states are salt heavy. This is clearly not the case with this restaurant. The food was seasoned PERFECTLY. not to mention, both the chef and his wife both escorted us out and bid a warm farewell as the the taxi they called for us was leaving :,). I will 1000000000% be back 100/10 for the food, hospitality and the generosity. I LOVE THIS PLACE!