La Blanche - Shibuya City

A classic French that's just fine. However, it is not old. The shop is small and cozy. A chef will come out and say hello. The price is reasonable for dinner and 10000 yen for French. There was a feeling of falling off because the specialty potato and potato terrine served in the appetizer were the most delicious. There was a good selection of cheese and wine, and the service was good.

Delicious food and comfortable customer service. I had a very good time. The food was exactly the unique classic French I was looking for. I ordered a lunch course of 10,000 yen. Onion sorbet accented with pink pepper, vegetable jelly with herbs, specialty eel and potato terrine, mussels filled with sea flavor, sweet pie poele with plenty of cucumber sauce, spices are richly scented Duck pie wraps, almond bramanger and bitterly rich caramel ice cream, fragrant octagonal granita and porcini brulee, all of which were vibrant and memorable dishes. Whether it's the taste or the aroma, I think I felt that because it wasn't halfway through. The wine and food we recommended were a perfect match. I really like the fact that it's unique but doesn't take off the core of "this is classic French", and I've become a fan.

* * This is a photo from the time I visited before. The menu may be different from the current one. La Branche, a long-established French restaurant. When I was a chef, I read the book "La Blanche Tashiro Kazuhisa's French Cuisine" by La Blanche owner chef Tashiro like a textbook. I ordered a lunch of 6000 yen. Specialty I've always wanted to eat * Layered sardines and potatoes with truffle flavor Hokuhoku potatoes are also sardines with no odor. The saltiness and umami of anchovies go very well. It's delicious as you can imagine. The main I chose * Duck confit with flavored vegetables pie wrapped It was very delicious, but ... Is my pie a little overcooked? I felt that the pie was charred black. I was a little disappointed because I was expecting it. The course is well balanced Overall it was delicious. The customer service was also comfortable, so I am satisfied. * Click here for gourmet Instagram ▶ ︎makichangum

It's a customer about once a year, and although I can't say that I'm a regular customer, I've been attending for over 20 years. For me, it's a restaurant that taught me how to enjoy a restaurant, and it's not something I can compare to others. All dishes are specialty, not just sardines and potatoes layered. It's the result of the interaction that stores keep opening and customers keep ordering, and time doesn't stop. Perhaps they are constantly facing the material in front of them and improving it. There is no other restaurant that has been around for over 20 years and always thinks "it feels better than last time". As a result of eating, I don't want you to forget that there are customers who continue to order this, even if it is not your taste. Perhaps there are times when the customer service is not good. This shop dares to serve cooks who are training. “When you can see the customer's face, you can't get rid of the preparation,” says Met Okabe. The plate you are eating also benefits from this mechanism. If you order wine by glass, it costs about 1500 yen, and if you order cheese, it costs about 1000 yen per person. Drinking normally on a 10,000 yen course, including taxes and service charges, wouldn't cost 20,000 yen per person. As the restaurants around me get more and more expensive, I think it's cheaper with this content. But if you know "the fun of a restaurant", not because "Cospa is good", I definitely want you to eat it now. You'll think later that you're glad you ate it. I think it's the same for music and theater, but I would like you to experience it while a great artist named Tashiro is active. A variety of specialty dishes such as "cool jet stuffing of spear squid", "cauliflower mousse with tomato jelly", "grilled tilefish with sautéed tilefish, cucumber", "sautéed bamboo shoots and foie gras with rice cake". Every dish has a meaning and even one vegetable to accompany it, and the work is done carefully. Nothing is properly attached. For example, if you eat the dessert "Blancmange, caramel ice cream", which is a combination of white and brown, you will be amazed at the perfection of the harmony. What does it mean to run a French restaurant in Japan? I think the chef is the one who has always faced this origin. Using French techniques, cook dishes with Japanese ingredients for Japanese people. The result of this is this store. I'm really happy to be able to eat the food at this restaurant.

This shop is about a 10-minute walk from Omotesando Station. A long-established store since 1986. I visited to eat Christmas dinner this time. Since the amount seemed to be large, I ordered a small amount of all dishes from the beginning. Outstanding strawberry and onion sorbet Cauliflower mousse and tomato jelly with healthy chips Ikejime fishing Sauce and tartar beet sauce mustard flavor Foie gras poele and homemade smoked duck cappuccino with figs Layered grilled sardines and potatoes with truffle flavor and cappuccino tailoring Aomori Ikejime natural flatfish sauteed cabbage sauce Ezo deer sauteed burdock sauce or Matsuzaka beef sauteed turnip sauce Today's dessert Small confectionery cafe All dishes are carefully prepared and you can feel the high quality. It was pretty cute from Amuse, and it was very nice with a Christmas feeling. Personally, I like the specialty here, sardines and potatoes layered. The Spanish mackerel also had a wonderful sense of rareness. A store with a sense of stability. recommendation.