This restaurant is very popular and difficult to book. I booked it like a month early…before I went back to HK. But actually it wasn’t completely full on a weekday lunch. There were 3 different lunch courses and we chose the most reasonably priced, 4725yen course. The restaurant is dauntingly high-class….there was a doorman to open the door for us…took our coats and all. I was kinda timid about taking pictures in such a place but my friend was nice enough to ask the waitor for me about taking pictures of the food, and the waitor said it was okay. Even though the restaurant has quite a snobby atmosphere, the waitors are certainly not snobby at all. And it turns out the alcohol drinks are not too expensive either.
The little snacks are ham and fish.
Appetizer: Marinated seabass. Very refreshing.
Duck consomme soup, with winter vegetables and foie gras royale. Some foie gras mousse thing is under the soup. It is alright, not too much impression.
Main: Pie of gibier pate. The sauce is made from venison, both meat and blood. The pie was really nice but I thought the sauce was a bit too heavy and salty, especially the spinach was drenched in it.
Rose and strawberry. Little dessert before the main dessert.
Pear and “verveine” mille-feuille. Dunno what verveine is. Very crispy slices, not too sweet, very nice! The ice-cream is ginger flavour.
Then when I thought it was over, a wagon of desserts came to our table. At first I thought it was extra order but my friend told me it was included in the lunch course! You could choose as many as you want from the selection, about 10 of them, but considering my stomach condition, I just had three. I was glad that I had only 3, because there were really sweet. My friend treated me a glass of champagne~~and I only paid for the course itself, about 5500yen including tax and service change.
Les Creations de NARISAWA