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ビストロ エガリテ / egalite
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A popular bistro in Shibuya Shoto has reopened on Yanagi-dori, a 7-minute walk from Meguro Station. The ingredients selected by the chef himself, from the appetizer platter to the potage and main course You can enjoy the full flavor of the ingredients. Recommended for dates, dinners, and first-timers! In a relaxed space modeled after a French bistro, Enjoy a blissful moment away from the hustle and bustle of the city.
Popular bistro in Shibuya Shoto reopens on Yanagidori, a 7-minute walk from Meguro Station! A special French course is now available, perfect for celebratory occasions. After starting the course with a luxurious toast drink, the chef himself will visit the restaurant to prepare dishes full of nourishing flavors made from fresh ingredients he has selected. The dessert can be personalized with a message to celebrate the main course, making it perfect for anniversaries. A relaxed space modeled after a local French bistro, with French regional cuisine! Enjoy a blissful moment away from the hustle and bustle of the city.
Popular bistro in Shibuya Shoto reopens on Yanagidori, a 7-minute walk from Meguro Station! A special dinner plan including 3 glasses of sparkling wine and a meat & fish dinner course is now available. A special plan including 3 glasses of sparkling toast is now available. You can enjoy dishes full of flavor prepared with fresh ingredients selected by the chef himself. French regional cuisine in a relaxed space modeled after a French bistro. Enjoy a blissful time away from the hustle and bustle of the city.
The popular bistro in Shibuya Shoto has reopened on Yanagidori, a 7-minute walk from Meguro Station, offering a delightful prix fixe lunch featuring French home cooking and local cuisine. You can enjoy an assortment of appetizers made from fresh ingredients selected by the chef himself, soups, homemade breads, and main dishes full of flavor. Enjoy a blissful time away from the hustle and bustle of the city in a relaxed space modeled after a French bistro.
The popular bistro "bistroegalite" in Shibuya Shoto has reopened on Yanagidori Street, a 7-minute walk from Meguro Station, offering a delightful meat and fish lunch featuring French home cooking and local cuisine. You can enjoy an assortment of appetizers made from fresh ingredients selected by the chef himself, soups, homemade breads, and main dishes full of flavor. Enjoy a blissful time away from the hustle and bustle of the city in a relaxed space modeled after a French bistro.
I'm alone but I still want to enjoy Egalité!" Our dishes are large in volume. We have created the "One Person Set" to allow you to enjoy our large portions of food alone. The "One Person Set", born from customer feedback, has been popular since the opening of the restaurant! For those who are visiting our restaurant for the first time, or those who just want to enjoy a drink and a dish after work. We recommend this set for those who want to enjoy a drink and a dish after work. Please feel free to stop by even on the same day.
Please choose your meal from the a la carte menu on the day of the event. One drink per person is required. Please enjoy French regional cuisine paired with wines from various regions. You can also enjoy the dishes in a sharing style. A table charge of ¥330 per person will be added to the table charge. *Please call us if you cannot make a reservation online.
A classic recipe marinated with chicken liver and pork shoulder neck in port wine. Definitely a must-try at the beginning of your meal.
A regional dish originating from Dijon in the Burgundy region of France, known for its mustard. This appetizer menu features ham and parsley set in a jelly made from pig's trotter broth, rich in collagen. The saltiness of the ham pairs perfectly with sparkling or dry white wine.
Classic French home cooking / Lasagna-style mashed potatoes. Layer meat sauce and potato puree, sprinkle with cheese, and bake in the oven! The hot, fragrant aroma stimulates the appetite.
A traditional dish from the Dauphiné region in southeastern France. This potato millefeuille gratin, made without wheat, is a dish rich in cream and fragrant with garlic.
The vegetables that come every week from Izu, Shonan, and Nagano (Ogawamura) are chosen by the farmers. This menu is filled with the chef's desire for you to enjoy the delicious seasonal vegetables as they are. The sauce uses Odawara's sake lees and cream instead of anchovies.
A galette recipe from my French friend, Aurelien, made with wheat dough, mustard, béchamel sauce, ham, cheese, eggs, and plenty of salad!
Lyon regional dish / A hearty salad with chicken liver, bacon, and poached egg. Long ago, the female chefs serving in the court of Lyon, known as 'Mères Lyonnaises', sought to transform the offal that was discarded after cooking meat into delicious dishes! In Lyon, dishes made with offal became a specialty.
Lyonnaise cuisine / A dumpling made from ground white fish, created by the same 'Mères Lyonnaises'. After retiring from the court, they opened a local restaurant called a Bouchon. This is where the original quenelle was born. Generously topped with bisque sauce and baked in the oven. Please enjoy it with bread.
Winter Limited Edition Cheese Fondue Pot
Seasonal special chef's specialty / Brittany regional cuisine / The fish cream soup stew called Northern Bouillabaisse is a dish learned in one of the chef's training places in Brittany. It is a northwest fisherman's pot stew made with the day's seafood and vegetables, as well as cream and butter.
Alsatian regional dish / A stew made with pork, sausage, potatoes, and fermented cabbage. A traditional dish from the Alsace region in northeastern France, influenced by Germany. A warming stew suitable for preservation in cold regions. Please enjoy it with Alsace wine.
A regional dish from Carcassonne / a stew of duck meat and lamb, with sausage. Its origins date back to the Hundred Years' War. Villagers would cook the beans and meats they had left in the village to serve hearty meals to the soldiers. It contains a surprising secret ingredient taught by the god of cassoulet, the chef's mentor. The ingredients are slowly simmered in a generous sauce, allowing the flavors to deeply infuse before being served at your table. Best enjoyed with a rosé or red wine from southern France.
The French noodles, characterized by a chewy texture with eggs, are served with a cream sauce. While they are a staple side dish for stews, they have now appeared as a standalone menu item in response to requests for individual servings.
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It was made possible to import thanks to the introduction from an old friend living locally who said, 'There is the best winery!' To avoid oxidation, harvesting is done at night, and all operations consider CO2 emissions. First import; B5280
French Loire region
This was made possible through an introduction by the Burgundy producer, Marechal. Since it is a small producer, it may be out of stock at times, but if you come across it, definitely try it!
A natural wine made from old vines that continues the tradition of classic Muscadet, using only good grapes that are pressed and naturally fermented.
Ingersheim village in the Alsace region. Biodynamic without the use of pesticides or chemical fertilizers.
Toneru Village. By significantly reducing the yield, we produce a wine that does not lose to an average Chablis, even in Petit Chablis.
French Loire Region B
A producer who dedicates their life to handcrafting everything in the vineyards that are attracting attention in Rhone wine. As a result, all of their owned vineyards have been registered with the ECOSSERT organic certification. This is the only place with over 10 hectares of registered vineyards. G B
A small domaine run by two people in the holy land of foie gras, the village of Bordeaux Pomport. Nearby Bergerac offers great cost performance and is popular in France. The red is unfiltered.
French Burgundy region. Fourth generation. Lutte Raisonnée. Preserving natural yeast and using no herbicides to highlight the characteristics of the terroir, weeds are removed by hand or with a tractor.
Burgundy region of France. A young domaine established in early 2000s. No pesticides, chemical fertilizers, or herbicides have been used since the grandfather's generation, hand-picked.
B
Featured in the winemaker's Pinot Noir special. A connoisseur's Pinot Noir with a hard mineral character.
Apple brandy produced in the Calvados department of the Normandy region
Brandy made by re-fermenting and distilling the skins and seeds of grapes after pressing
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