Robe" is a popular French restaurant in Higashi-Azabu that is perfect for a Michelin 1-star date.
My friend and I used it for a relaxing lunch to enjoy the cuisine of the chef, sommelier, and pastry chef who has an illustrious career in the cute restaurant.
We asked for a lunch course of about 7,000 yen and a wine pairing to enjoy a variety of wines.
The food was beautifully presented and served in small portions, just like a Michelin restaurant, and the ladies loved the food.
The wine list was light, with a selection of European wines to match the dishes.
The restaurant was packed, and the chef and server were alone, and the service was a bit slow and unobtrusive, but I was happy to be able to relax since I was having lunch with a friend.
I would recommend this restaurant for a relaxing lunch date or a girls' night out.
Vatu" is a café with a large terrace overlooking Gaien-Higashi Dori near the Iikura-Katamachi intersection, just like in Paris.
Run by a wine wholesaler, it offers more than 10 varieties of bubbles, whites, and reds for ¥2,500 each.
The dishes are Parisian size, but you can order a half. Half is a Japanese dish. All photos are half-size.
The horse tartare and pepper steak were delicious.
Paris is also the place to bring your dog inside the restaurant. Gaijin celebrities living in the neighborhood relax with their dogs, a breed not often seen in Japan.
I highly recommend this cafe for dog lovers.
I was very satisfied with my 20+th visit after 3.5 years.
The squid, caviar, and cheese in particular had an exquisite balance of sweet and salty. The asparagus had the perfect balance of sourness and sweetness. The holoholo chicken had a wonderful balance of savory and tenderness.
The fluffy chocolate omelette for dessert was superb.
Newly opened restaurant by Chef Riku Yakushigami, who is independent from Sugarabo.
The food was excellent (the quantity was good and moderate).
The course included
Matsuba Crab" with roasted paprika and grilled mandarin orange tartlet
Sekigane wasabi clam chowder with lemongrass and clams
Spanish Mackerel" with Poireau and poppy vinaigrette.
Black Truffle" with Chestnut Flan Sauce Perigueux
Sea Squid" with seasonal root vegetables and herb pouquet.
Monkfish" meuniere with snow urchin
Snowy Wagyu Beef with Silver Belle Beignets and Sesame Seeds
Snow Rabbit" with mascarpone and rosé champagne sorbet
Linnano Gold" with granite and light Earl Grey mousse
Petits fours" pastry