Joël Robuchon

Joël Robuchon, a three-Michelin-star French restaurant in Tokyo, is located in a large castle in Ebisu. The environment is very good and very ceremonial. The whole meal lasts three hours and is a great experience!

Fried Brie Cheese Balls. Maybe I don’t really like cheese, so I don’t have a strong feeling for this kind of salty cheese. Slow-cooked Octopus in Oil. I think it will be a good snack to go with wine. New Zealand Ice Cream. Let’s end the meal with ice cream as a dessert.

This was a wonderful dining experience. The sushi looked very beautiful and delicious, and the price was very reasonable. The service was excellent and friendly. The outdoor area is very spacious, and it is quite pleasant to dine with friends outdoors on a summer night. Whether it is sashimi, sushi or rice, there are also staple foods such as meat! The service staff are very good. There is a business lunch from 12:00 to 17:00 on weekdays, and the price is relatively favorable!

This restaurant, which has Chateau in its name and is actually a Chateau, is my favorite Joel Robuchon. Although I have only eaten in Shanghai and Tokyo, combined with my friends' descriptions of Hong Kong, Macau, Taiwan and Paris, I am confident that this one is the best. Many people say that this restaurant does not accept diners with less than two people. I can only say, sorry, I came alone. The method is as follows: make a reservation for two people on the official website-after receiving the confirmation email, reply "Sorry, I am dining alone. Is there a problem with the parameter configuration of the drop-down menu on your official website?" Although it is a digression, I believe that if you are determined to eat, there are always more ways than difficulties. It was a bit embarrassing when I arrived at the restaurant. I forgot to wear a jacket and went out. Compared with other restaurants that use dress codes to keep diners out, the waiter immediately took me to the bar and borrowed a tux for me to wear. From then on, no matter what season I travel, I will carry a Jacket or Blazer in my bag. As for the food, every dish from start to finish is exquisitely presented and carefully seasoned. Please see the butter with the bread in the picture, and you will understand what I mean. Of course, I said it so generally mainly to avoid wasting time tapping my thumbs on the extremely delicious pigeon and soufflé. The sommelier of this restaurant is a very humble, shy but very capable person. I asked him to help me match wine with each of my dishes. I drank and listened to his description, and felt that everything was so harmonious. The bread, snacks and desserts in the store are all-you-can-eat. Eating a few of them will increase your future requirements for snacks... The wine is a bit expensive, and I feel that I spent a lot of money. . . . So I dare not describe the field of per capita price.

Located in a small villa in Ebisu, the environment and atmosphere are very European. There are several price sets for lunch depending on the number of courses. The appetizers are particularly interesting. Souvenir gave me a piece of bread. You can make a reservation through the official website, which is very convenient. Note that there are two restaurants in this building, so don't make a mistake when making a reservation~

We started with a glass of wine to warm up the atmosphere. The waiter said this wine was quite famous, but unfortunately I can't remember the Japanese loanword. However, I do remember the introduction. This wine commemorates the 130th anniversary of the French wine brand Maison, and holds special significance. Although this wine has a relatively short maturation period, the palate doesn't show subtle nuances. After one sip, the refreshing orange and lemon zest, along with a slight bitterness, lingers, which I think is part of its appeal. While we were savoring this wine, a very attractive, samurai-inspired dish arrived. Having been to Joël Robuchon's chain of pastry shops before, I have a strong faith in their pastries. With the current trend towards healthy eating, the waffles were filled with vegetables and were, as always, delicious. Afterward, there were set menus available. Since I'm not familiar with the market, I decided to follow the waiter's recommendations to avoid embarrassment. I discussed my taste preferences with him, and he helped us choose one. Actually, choosing according to your preferences is quite good. At least the following dishes won't make you frown. The second dish is supposedly a recent creation, and it makes me think the chef is starting to get a little girly. Hehe... the little dots on the plate are just too cute. The tower in the center, at the bottom, looks like matcha, but it's actually cilantro, a true vegetable trend. The yellow part on top is mayonnaise and caviar. The rich French flavor and the acidity of the dish give this dish a perfect balance and finish. We just had a fresh and clean look, and now it's like this. Maybe today's style is to stimulate the senses. The vibrant red broth has the same sweet and sour taste as the tomatoes, and it's very smooth. Although the portion is generous, it still doesn't satisfy my big appetite. Then there's another glass of wine. Besides being delicious, I can't taste much else, so I won't go into details. After a quick glass of wine, the langoustine ravioli was served. Uh, chaos? Okay! I'll try it first. Both the skin and the filling of this wonton were springy and fresh. Unlike Chinese wontons, it had a rich, French-style aroma. The first thing I noticed with the vanilla-filled bream dish was a strong vanilla flavor. Fortunately, I prefer the vanilla aroma. This also shows that I was wise to share my preferences with them. Some people who don't like vanilla might not enjoy this dish. The chef is very meticulous in his handling of ingredients, using different methods to create distinct flavors and textures. For example, the dish used two types of scallions—one roasted and the other steamed—and the flavors were completely different. Finally, the wine was red. I felt a little disappointed not to have a red wine. It was absolutely stunning when poured into the glass. The flavor profile of this wine was quite complex. A hint of seafood? Nuts? Strong black tea? The next dish, called "Guinea Fowl with Linden Tree Aroma," was deliciously fragrant the moment the cart arrived at the table. Then they disassembled it right in front of us. It felt like they were deliberately pushing it out to show us their knife skills. It was neat and clever. Okay, I've already praised it. Let's try it! The guinea fowl's bones are relatively fixed, so the meat is clean when it's served to the table, making it a delightful treat to eat. The three dots on top are radishes, and the green ones are cilantro. The whole chicken is for two tables, and our table only had the breast, so the drumsticks were taken to another table. By the time we got here, I felt pretty full. There was only one dessert left, and it's a shame to not be able to finish it in a restaurant like this! It was jelly with fruit pulp, small pieces of cheese, and thin slices of cake. The yellow peaches and jelly were perfect for me; the refreshing tartness and sweetness complemented the fruit perfectly. Today, I was mostly surprised by the new dishes, and most of them left a deep impression. The international chefs are really reliable, and the ability to let customers enjoy the food with confidence is part of the restaurant's appeal!

Restaurant Robuchon, the restaurant of the chef with the most stars in the world, has three Michelin stars in Tokyo. It is not the style of French cuisine that I like very much, but I came here to mourn Mr. Robuchon who passed away last month.