Hommage

What an exquisite meal. Am usually slightly disappointed by fine dining, but I cannot praise Hommage enough. I loved Chef Arai’s elegant simplicity, I could taste every component of the dish which complemented each other so delightfully and creatively. There were no unnecessary or excessively indulgent parts. I loved the snapper with mushrooms, champagne jus and truffle, and the intensity of the oyster dish (additional charge, but so worth it) which tasted like the distilled essence of the ocean. I loved the sweet and savoury combination of carrot and uni, the pickled radish wrapped crunchy apple sticks which balanced to well against the richness of the foie gras toast underneath. I have never had seaweed ice cream and now I can’t stop thinking about it. The meal ends with petit fours - the financiers that are so perfectly timed to your meal’s end that they are still hot from the oven. Every element of this experience was meticulously crafted and the skill and creativity shines through every dish. Please do not miss this!

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!

Good food and warm service. We enjoyed our lunch very much. My favourite dish was caviar with cuttlefish / squid, fish, dessert. Absolutely delicious, I will be back.

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

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

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.

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!