Restaurant L'affinage - Chuo City

Small and homely atmosphere. I'm holding down the acupoints as French. Especially the seafood is delicious. The scallop poele is excellent. The truffle sauce went well with the foie gras imported from France.

This restaurant was introduced after a certain exhibition. It is a few minutes walk from Ginza Six. There is a counter and a private room, and now the door is open all the time to prevent corona, and it is a semi-private room. The restroom was wide, the mirror was big, and the hand soap and alcohol disinfectant were placed, so it was very clean and impressed. I enjoyed this meal on the course. I also wanted to enjoy wine pairing because it is a popular shop, but I was a handle keeper for some reason on the day, so I asked for tea pairing, which is becoming a hot topic right now. The impression of those who chose wine pairing is that the pairing was almost perfect in a nutshell. I decided to try it next time. As far as I can see, the timing and behavior are not strange, and I think it depends on my taste. I was talking about tea pairing, but this was a failure. .. Along the way, tea with a lot of habits such as rose and cypress flavors comes out. It may depend on the dish, but the flavor and aroma were a little too strong for me, leaving more than half. The price is as high as or higher than wine pairing. Lol This is a consideration. It may be better to ask what kind of line it will come out on, and then tell what you are not good at first. In the end, the food seemed to be full of volume, and I was quite hungry. It's amazing that two kinds of desserts came out at the end. While I thought it was necessary to distribute the pace, I think there is no doubt that girls will love it. In particular, the food arranged by foie gras was very delicious because the balsamic vinegar was effective and not persistent. It was French after a long time, so I enjoyed it very much.

There is a duck in the main. A rare chicken part is also included. The photo shows two types of amuse For other menus, refer to a certain site. Butter is not found in other shops. All the menus are very delicious. Please note that the amount is enough to make a woman full.

I had delicious French at home. Especially, the combination of pairing tea goes beyond the concept of tea, but it is irresistible to combine it with the food. Thank you for always experiencing a cozy meal where the chef and staff will welcome you together.

Takara's foie gras dishes are always the best! A lot of truffles to foie gras was Poiret this time, On what was covered with a thick slice of Shogoin turnip from the. Texture and sweetness that was crispy turnip was the accent of the first experience. Wine pairing is also perfect. That the contents at 8,000 yen, I think that it is ultra-conscientious. 2022 February visit. Even with the material of the sum regardless of the Japanese, I think rare shop firm enjoy a French source, that it is. Also gorgeous look and taste perfect this time. In particular, Poiret Suzuki's true value. One only wood there is no citrus in Japan that Jagatara. Soft acidity, such as the source used it does not put out any citrus other. Paris was a fluffy Poiret has been Suzuki and outstanding compatibility. There is a feeling that experience value of the food is raised every time the ask. Fresh Eshirebata to be flown every two weeks, Also I'm sorry eat too much. 2021 December visit. Main of aging cattle taste of cattle is plenty in the ripening pull out only firm moisture. 7 cows that also gave birth to a child in Ishigaki transferred to Shiga, thing with the re-fattening. Not mean that for sustainability, seems to collaboration with producers that it is delicious. It was a dish not at all commonplace and mundane looked. Takara chef than make me eat the most delicious foie gras in Japan! I think every time. One dish of this foie gras is also was great. Wrapped in ravioli with cep mushrooms, Madera source of bubbles around. Dessert Takara chef cooking crepes Suzette in front of the eye. Along with the heard talk of wit, it was fun and delicious performance. August 2020 visit. From amuse to dessert, all of the dish is perfect! In particular, foie gras and security persimmon Pave do not want to eat but I want to eat, it is the first sense. Kudasari to the point of each dish multiplied by the Kora chef feel free to voice, was further enjoy the meal. 2020 January visit.

It was a meal at the counter. Chef Takara will explain the ingredients ? Esile butter is added to the bread along with the bread. It was the first time that butter was added so luxuriously. The tension is already rising (laughs) Bucket ? It was delicious. I felt that the food was cooked to make the best use of the taste of the ingredients. The red wine recommended with the duck meat was delicious. The dessert souffle is hot and fresh. It was fluffy and fluffy. Although it is a Michelin-acquired store, it was a very nice store with no pretense.

surprised. Lunch with this content at this price? okay? My husband made a reservation for lunch. I had made a dinner reservation one year and eight months ago, but I was crying because of Corona's illness. I finally made a reservation for lunch. I was an idiot who despised it for lunch. Two amuse-bouches 2 appetizers Fish dishes, meat dishes, desserts, petit fours & cafes. It was a solid course ⭐️ Appetizer 1 Cauliflower mousse and snow crab in seawater jelly It was delicious, but was there a little more radish on top? ⭐️ Appetizer 2 Foie gras poele and incense mushroom risotto This is a push for me! The surface of the foie gras is crispy and the incense mushrooms tickle the nose, and the small onions that go well with the risotto and foie gras have a slight vanilla taste and aroma. I received an explanation from Chef Takara, but I was so happy that I heard it vaguely. ⭐️ Fish dishes Black rockfish poele and maitake mushroom essence sauce I think it was the most delicious Maitake mushroom I have ever eaten. Maitake mushrooms are a blend of natural ones with several different cooking methods, and they played a fun harmony in the mouth. ⭐️ Meat dish Served with roasted lamb spine in mustard clute, ju This is the first time I have eaten lamb with mustard sauce. Somehow it was very fresh. But was the amount of meat a little too much for me? ⭐️ Claim d'Ange and Kyoho's ravioli Honey ice cream, creme d'ange, and Kyoho match very well and I've always wanted to eat ⭐️ Petit fours, cafe I selected herbal tea. It is said that female producers in Hokkaido are blending. It was more delicious than I had imagined, without being biased towards any taste. Don't forget the supporting role, Esile putter for baguette ❗️ Favorite butter Imported directly from France, and it seems that 5 kg will be used up in 2 weeks Perhaps because I was side by side with my husband at the counter seat, the conversation was more lively than usual. You can also see the movements of Chef Takara, have a conversation, and have a sense of fulfillment. It was a wonderful lunch that made me feel comfortable with the hospitality of the staff, including Garson, and was filled with satisfaction and excitement both physically and mentally ❗️ You can see that this shop is loved by regulars