L'ARGENT

L'ARGENT is located at the Ginza 4-chome intersection and is in a great location. The place where the Thierry Marx Tokyo store used to be about a year ago, but the interior is completely new, not a living room. The store opened in December 2020, but shortly after that, a second state of emergency for the coronavirus was issued, which was a difficult start. The base colors of the interior are black, gray and white, but the floor is light brown and not monotonous. Although there is no tablecloth, the interior is full of modern luxury. Cooking is a course that you can leave, and wine is also paired. The first dish of amuse-bouche is a thin dough topped with bigfin reef squid and caviar. The contrast between the light texture of the dough and the sticky texture of the bigfin reef squid is good, and the slightly salty salted plum is also wonderful. The second dish of amuse-bouche is chicken mousse sandwiched between sables. The texture of the sable is probably intentionally roughened against the smooth throat of the mousse. The third dish is a dish using beans called thin beans. Lightly boiled beans, a smooth sauce made from beans, and a part of fried beans like a batter are contained in one plate, and you can enjoy various tastes and textures of beans. The fourth dish is marinated sea bream with powdered green vegetables. I didn't ask in detail, but the sea bream is probably kelp or something, and it has a deep taste. Homemade bread comes out here. It's steamed and baked, and the inside is fluffy, but the outside is crispy, and it's not just a side dish, it's like a dish. The fifth dish is a mushroom that is a chef's specialty. Sliced ​​raw mushrooms are floating on top of the sauce. This sauce is made by mixing eggs with fermented mushrooms and has a good aroma and texture. The sixth dish is Lido Vaux (veal thymus). The way to fry Lido Vaux is wonderful. The seventh dish is sautéed flatfish wrapped in puff pastry and served with a colorful sauce made from vegetables. The puff pastry is extremely thin and the sauce is very good. The eighth dish is a sheep. At first glance, it looks like it's just roasted, but the tricks are fine, such as kneading garlic inside. The sauce made from gravy is also polite. The first dish of the dessert is powdered mugwort. Elegant sweetness and light texture. The second dish of the dessert is chocolate. It's surprisingly large, but because it's inflated with liquid nitrogen, it doesn't feel stubborn and can be eaten easily. The strawberry sauce attached is also of good quality. The festival to enjoy tea and minardies moved to the terrace. The temperature was a little low, but I wore a coat and had an electric stove attached, so I relaxed while looking at the Wako clock. The food is generally well-presented, and the contrast between the ingredients and texture is well thought out. It's a modern, light but memorable taste. The customer service is professional while making you feel familiar. The location, interior decoration, food, and customer service are all of a high standard.

I used it for lunch on the anniversary with my boyfriend. It is located on the 7th floor of GINZA PLACE at the intersection of Ginza 4-chome, and has a very good view overlooking the prime location of Ginza. The interior of the store is chic and monotone, and the ceiling is high, so I felt it was a very spacious space. A modern French restaurant that feels like you've come to a high-class restaurant overseas, rather than the tranquil atmosphere of a long-established French restaurant. I asked for a total of 6 course meals. "Aori squid tartar from Wakayama prefecture" A dish of caviar on a bite-sized tart, a tart of Aori squid and green vegetables (I heard but forgot). The sauce that matches the bigfin reef squid is very refreshing, it does not destroy the taste while eliminating the smell of squid, and the salty taste of caviar is combined there, and after chewing, the scent of fresh seafood comes out and it is very delicious. I ordered a glass of wine from the sommelier according to the food. `` Sancerre Henri Bourgeois 2017'' A clean and dry appetizer. It does not kill the delicate taste of seafood and doubles the flavor of seafood in the mouth. "Kyoto Nanatani chicken mousse" A dish of chicken liver mousse sandwiched between sables. I was impressed by the rich chicken liver mousse, which had no odor at all. Not only the mousse was delicious, but the sable was very crispy and surprised. "Hokkaido Scallops" A dish of finely beaten scallops wrapped in radish stripped to the thinness of a spring roll. The essence of many flavors such as YOMOGI frozen in liquid nitrogen, herbs, and sauces is mixed, and it feels like you are tasting a very complex and cutting-edge dish that you have never tasted before. "Homemade bread" The outside is very crispy and the inside is fluffy and soft. !! Bread of quality that makes you think. What was even more surprising was the two types of butter, one was caramelized sweet and very rich butter, and the other was fresh and light homemade butter made in the shop every morning. Impressive level that is light enough to melt in an instant when you put it in your mouth. It tastes like I haven't eaten at other restaurants, and it's hard to put it on the table, both of which are very impressive. "Shizuoka fermented mushrooms" An unusual mushroom soup dish. The service will pour hot soup into a bowl filled with fermented mushrooms. While enjoying the taste of the thick and condensed mushrooms, it is even more delicious if you soak the homemade bread in the soup and eat it. "Lamb Roti" Viand is the thigh of a lamb. A royal meat dish that has changed so far. Very soft and juicy with great burning. It has a very meaty taste and makes you want to drink red wine. I asked the sommelier to order red wine here. "Chateau au Bataie 2011" Full-bodied, well-balanced taste that goes well with meat dishes. I was full at once here. "Shizuoka mugwort minardies" Dessert is a dish of wormwood, Hyuganatsu, and yogurt frozen in liquid nitrogen. The taste is also very complicated, and it looks like a work of art that expresses the natural beauty of the Nordic forest on a plate. After finishing the meal, he advised me to have coffee and baked goods after the meal on the outside terrace, hoping that the service would be better. Cherry blossoms were displayed during the cherry blossom season, and I enjoyed coffee with my boyfriend on a spacious sofa with a wonderful view of the center of Ginza. The overall impression is that you can see and taste the interior, dishes, vessels, etc., not the royal French cuisine, but the cutting-edge cooking method of gastronomy and the arrangement of dishes that make you feel Scandinavian while valuing the basics. Chef Kato's commitment to color and other details was fully expressed, and it was very delicious. I also really like the modern interior design, like an overseas bar. On the way back, Chef Kato himself came to see me off in front of the elevator and thanked the restaurant for his kindness. Next time, I want to try dinner.

It is a restaurant where you can feel the chef's love for cooking. I had a wonderful time surrounded by the service and kindness of the staff. I enjoyed the beauty of the dishes, but I had a delicious dinner that made the best use of seasonal ingredients. Thank you for your feast ☺️

I visited at noon on weekdays! I was surprised that the reviews seemed to be ruined recently, but as you wrote, I was impressed by the high level of everything from the customer service to the food ? ✨ ✨ The chef also explained the food several times. And came to the last greeting, it was nice to be low-profile! Thank you sommelier for suggesting a good wine by the glass! The second cup of Chassagne Mont Rush was delicious ✨ You can enjoy the food with your eyes and texture, and the space is high in the ceiling and covered with glass, and the outside is bright and comfortable.

No mysterious comment Low rating comment ... Isn't google cracking down? I used it for lunch. THIERRY MARX withdrew due to the corona, and I was disappointed that it was a new shop that opened. I couldn't come easily, but I came to the store with full satisfaction this time. A wonderful word. The many dishes that were served with ingredients from all over Japan pulled out beyond the limits were the finest courses that stimulated all five senses. The price is reasonable and I am very satisfied. Let me expect it in the future.