The concept at this restaurant from renowned French chef Joel Robuchon is to offer simple dishes prepared from top-quality ingredients and served in a casual setting. Seating is at a long, wide counter running the length of the restaurant, and this setup encourages more interaction with the chefs than one typically has at a high-level Tokyo French restaurant.
The dining space is beautifully furnished, with a black, red and chrome color scheme that's complemented by the all-black uniforms of the kitchen staff. The dramatic spot lighting - focused on prep stations and on stacks and jars of colorful ingredients - gives the feeling of being on a stage set.
The structure of the food menu allows for flexibility in one's dining experience - there are small-plate dishes that you can assemble into a varied meal, or you can just drop in for a dish or two along with a glass of wine. There's a good selection of wines by the glass, and both bottle and glass prices are fairly reasonable. The small-plate menu includes dishes like crab ravioli, sea urchin and fennel cream, tuna-belly tapenade, and assorted Italian and Spanish hams.
If you want a more traditionally configured dinner, you can also order from a page of serious main dishes - foie gras brochettes, carmelized quail with pureed potatoes, fried lobster with jasmine and rosemary sauce. (Prices for most mains run Y2500-5000.) If you've got a hearty appetite there's a four-course prix-fixe menu (Y6000) and an ambitious tasting menu (Y12,000).
by Robb Satterwhite
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.