[2025 Tokyo Restaurant] Travel Guide for L'ATELIER de Joel Robuchon (Updated Mar)

Tokyo is the city with the most Michelin-starred restaurants in the world. Of course, you should try Michelin-starred restaurants when you come to Tokyo. Since I tried the Michelin 3-star Robuchon in Hong Kong, it was unforgettable, so I chose this Michelin-starred 1-star Robuchon in Tokyo this time. It is said that there is another Michelin 3-star restaurant in Robuchon in Tokyo, which is simply super gorgeous, and the clothing requires formal clothes, for this reason I chose this Michelin-starred restaurant. The dishes are mainly seafood, then served with white wine, every place is very delicious, definitely worth trying Finally, we ordered a cake to celebrate our wedding anniversary with my husband. He was very kind to help us take pictures and then send us a picture! The service is really great, if you have a birthday or anniversary you can come here to celebrate! Address: L'ATELIER Houbuo Roppongi New Town Store ラトリエ ドゥ ジョエル・ロブション

-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+ 🇯🇵 Roppongi, Tokyo "L'Atelier de Joel Robuchon" One star in the Michelin Guide Tokyo 2025 -:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+: 　　 A 10-minute walk from Roppongi Station on the subway. A Michelin one-star French restaurant where you can casually enjoy Joel Robuchon's signature dishes at the counter. 　　 You can enjoy a variety of course meals using fresh, high-quality ingredients carefully selected for each season. Here, you can get close to the chef and see the moment the dish is finished right in front of you, and one of the attractions is that you can enjoy a meal with a sense of unity while enjoying conversation. 　　 ▼MENU C 6,500 yen This course is only available at lunch. 　　 ・Amuse-bouche The amuse-bouche, which has remained unchanged since the restaurant first opened, is Joel Robuchon's favorite pork rillette. It has a smooth texture and rich flavor, and goes perfectly with the bread. ・Hakodate wild salmon tartare served with saffron-flavored toast Hakodate wild salmon tartare brings out the flavor of the ingredients and is exquisitely intertwined with the flavor of saffron. The savory toast adds to the luxurious and satisfying taste. ・Kagoshima hairtail fish combined with anchovies and sauce tapenade Kagoshima hairtail fish is exquisitely blended with the saltiness and flavor of the anchovies, and the sauce tapenade brings out the rich flavor. It is a luxurious dish to enjoy with the texture of fresh fish. 　　 ・Apple mousse with caramelized red apples and a cinnamon scent The apple mousse is light and smooth, and the caramelized red apples and cinnamon scent add a refined sweetness. The fruity acidity and aroma are exquisitely intertwined, making it a luxurious dessert. 　　 ・3 types of bread The bread baked by L'Atelier's bakery team has an exquisite texture that is crisp on the outside and fluffy on the inside. The rich aroma spreads, and it was a luxurious taste that made you feel happy with every bite. 　　 ・Coffee, tea, or espresso You can enjoy mignardises with iced coffee. There are two types: baked chocolate and chocolate with a yuzu scent. The rich baked chocolate and yuzu scent are exquisitely matched, and you can enjoy a luxurious taste. 　　 ▼Queen of Blue Deluxe 2200 yen The deep flavor and gorgeous aroma are attractive. With little astringency and a pleasant mellow taste, it was an elegant drink perfect for relaxing. The space, which evokes a Parisian atmosphere, offers a unique experience that combines elegant interior design with pleasant service. We were able to enjoy classic French specialities and new dishes that reflect the four seasons in Japan, satisfying all of our senses of sight, smell and taste. 　　 ───────────── ▼ L'Atelier de Joel Robuchon 6-10-1 Roppongi, Minato-ku, Tokyo 2nd floor, Hillside, Roppongi Hills Hours: 12:00-16:00, 18:00-22:00 Closed: None Access: 10-minute walk from Roppongi Station on the subway ───────────── #0yentravel2025February #L'AtelierdeJoelRobuchon #JoelRobuchon #RoppongiGourmet #RoppongiLunch #RoppongiDinner #MichelinOneStar #MichelinGuide #TokyoGourmet #TokyoLunch #TokyoTrip #TokyoGourmet

Jol Robuchon is a contemporary French restaurant full of romantic feelings in France. The decoration of the entire restaurant, influenced by the Art Deco style, although quite low-key, reveals an atmosphere and nourishment. The restaurant's chef, Robuchon, is the world's first and only chef to be awarded the title of "Century Chef" by the Gault Millau guide in 1990. Born in France, he, with the famous food city pedigree, was awarded the honor of the best French craft award at the age of 28 years. Just two hours, I seem to have opened a magical food door. From the start to the dessert, the quality of each is perfect. After simply reading the experience of the chef, he even more admired the legendary figure in the culinary world. The exquisiteness of the restaurant is not respected by the color and taste of the meal, but also the meticulous attention to detail. From the quality of raw materials (only the best ingredients), to the skill level of preparing food, and the fusion of tastes, to the wine list of thousands of categories, it is very impressive, it is difficult to resist the time and time again. The temptation of heart. From the menu to the utensils, every part of the restaurant highlights the concept of ingredients. Three appetizers, two main courses, and two exquisite desserts, seem to have experienced three unforgettable journeys, each with countless brilliant touches.

Generally, the Michelin restaurant catches up with the Friday night. It is necessary to make an appointment in advance to ensure that there is a seat. Fortunately, I am alone. I have no appointment to walk directly. On the same day, there is a bar position to give me a seat. The main area of the restaurant is the open kitchen and the bar in the connecting and dining area. There are two foreign sommeliers in black suits and waiters in red uniforms. Friday night, everyone is very relaxed, the atmosphere in the restaurant is just right. I chose a set menu containing soups, main dishes and desserts. Les Ravioles chicken soup and duck liver dumplings, served with herbs and spicy cream. To be honest, I was disappointed when I got up, because the surface was covered with leaves. There is a big gap between the sale and the French meal in mind. But drinking it is completely different. Especially the little duck liver dumplings are Italian style. The thin dough was first seen as a sliced white radish. The mouth of the dumplings is instant, and the duck liver inside is already semi-liquid and fragrant. The second course is: Les Noisettes d'agneau, Chinese translation of roasted lamb chops with oiled dill potatoes. The third dish is a dessert. My dessert name is Le Vacherin, a double-layered sandwich made with red plums recommended by a foreign sommelier with raspberry sauce. On one end, this bright pink makes me happy.