Pirouette's chef Naoya Kobayashi grew up on a farm in Nagano, and he has a keen appreciation for what top-quality farm-fresh ingredients - particularly vegetables - should taste like. After training at a couple of highly regarded restaurants in France, he brought his talents to this beautifully appointed Toranomon dining room, where he offers a creative, modern take on French cuisine.
Highlights of a recent visit included fantastically soft and tender beef cheeks, braised in red wine after being marinated overnight in miso and juniper berries. A lovely cold broccoli mousse started things off on an adventurous footing, and our pate de campagne - not always the most exciting dish on a French menu - came in well above average, with lots of meaty flavors balanced by tart fig and apricot pastes.
The restaurant is divided into the more comfortably furnished bistro side in back, with prix-fixe menus from Y5000 (+10% service), and the less expensive cafe area up front, where you can sit on high stools and order lunch or dinner a la carte. The wine list focuses on the more upscale French regions, with many bottles in the Y10,000-20,000 range but not much under Y8000. (Wine by the glass starts at Y700.) Lunches are priced from Y3000 in the bistro and Y1200 in the cafe.
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.