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Official

La fleur de cerisier

Name: La fleur de cerisier
Address: 1-15-20 Ichibancho, Aoba Ward, Sendai City, Miyagi, Sonoda Building 1F, Sendai-shi Aoba-ku, Miyagi, JP
Telephone: +81227247448
Price range: JPY 4,500
Rating: 3.15

ラフルールドスリジエ

3.15

（2 reviews）

JPY 4,500

French

Sendai-shi Aoba-ku, Miyagi, Japan

20

Messages

Reservations

Accepts reservations・Real-time reservation

Cuisine

Budget

JPY 4,500

Hours

Address

Nearby stations

0.35km from Aoba Dori Ichibancho station0.66km from Omachi Nishi Koen station0.78km from Aobadoori station

Seating Options

Counter Table

Facilities

No parking

No washlet

Barrier-free available

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners)

August 30 to September 26, 2026

S	M	T	W	T	F	S
30	31	9/1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26

：Real-time reservation

：Request

：No available seats

：Closed

Reservation Rules

Reservations open at : 240 months in advance

Reservations close at : Reservation day 1 hours 0 minutes in advance

French Home Cooking That Captures the Essence of Tohoku's Nature

This bistro offers French home cooking made with carefully selected ingredients grown in the rich nature of Tohoku. With a casual atmosphere, it's a place where you can comfortably visit in jeans and sneakers. There are also counter seats available, making it a space where you can enjoy a meal even if you're dining alone.

Highlights

Ratings

3.15（2 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Mai

@mai-420967

Japan

Sep 26, 2025

3.9

The daily soup was made with purple sweet potato, and it was fragrant and piping hot. The staff introduced several wines, and their characteristics were easy to understand; both the white and red wines matched my taste. I also had herbal tea, which, even with hibiscus, was not too sour and was smooth and easy to drink. The colorful appetizer plate included small portions of chicken terrine, liver mousse, homemade tofu, and ratatouille, all of which were delicious. The duck confit had a fragrant skin and moist meat, making it a great pairing with wine. For the finale, I chose the sea urchin lemon cream pasta, and I was satisfied with how well the ocean flavor and cream complemented each other.

1