【 Aesthetics to Tokyo ingredients to taste with five senses ~ Edo Tokyo vegetables play modern classic ~ 】
Praised as "Mikuni of the World,"
He has continued to innovate French cuisine in Japan.
Produced by charismatic chef Kiyomi Mikuni,
French restaurant since 2009 🇫🇷
I visited "Mikuni Marunouchi" 🍷
- - - - - - -
✅ Edo-Tokyo Aesthetic Approach to Vegetables
We sublimate traditional vegetables with modern French techniques,
Gastronomy with Philosophy in Local Production for Local Consumption
✅ Modern and Classical Vessel Art
Japanese vessels including original Mino ware
A production that combines European tableware culture
✅ Spatial Art with Flower Artists
Seasonal flower arrangement by Mitsunori Hosonuma,
The whole restaurant is like an art gallery
- - - - - - -
Voyage course starting from September,
It was truly a gastronomic journey through the five senses.
The champagne we had as a toast
Wagner& Co Champagne Brut
Pinot Noir is used.
It is a rare color of pink gold.
like green apples and pears.
With a refreshing aroma
The lather was also a very beautiful spread.
Amuse snow crab and soft white onion flan
A dish that combines kelp jelly,
The Japanese concept of taste called umami
It is beautifully sublimated into French cuisine.
The beauty of 2 items of Galantine
the moment we arrived
"Wow, it's beautiful," I gasped.
Date chicken and Duksel, foie gras form a layer,
The taste changes when you insert a knife.
It was especially delicious
It is one of the three major blue cheeses in the world.
blue mold cheese made from sheep's milk
It's a roquefort sauce.
There is also a moderate salty taste,
Even a small amount adds depth to the taste of chicken.
A gorgeous salad
It is finished like a painting.
I received it at this time
『 VERDEGAR VINHO VERDE 2023 』
A light white wine from northern Portugal.
Citrus and sharp mouth like green apple
It was a wine that went well with fish and chicken.
the sommelier, miyahara
"Mariage, of course,
I also put chicken and bottle chicken ^ ^ "
Please tell me
I also enjoyed such a game ✨
Lightly smoked bonito with kelp,
The bonito that is tightly tightened is luxurious
the person you were with
It was one dish that I especially liked.
Please open the lid in front of me
I enjoyed the scent spreading in the space.
Pumpkin potage is a sweet dish,
The rich richness envelops the sweetness of the vegetables.
Poitrine Seche (Salted Pork Belly)
Brings out the contrast between sweetness and saltiness
It was the best secret ingredient.
abalone meuniere,
This is a dish that I was particularly impressed with.
It looks like cream brulee
There is a beautiful burn,
The plump elasticity is irresistible.
Liver accent
Performs exquisite harmony with Sauce Americaine,
The more you chew, the more delicious abalone
The scent of the shore spreads in your mouth.
For Tokyo beef fillet roti,
Deep truffle scent of Sauce Pellegueux wafts,
Trevis and walnuts are arranged as elements of bitterness.
Tokyo beef,
Cows born in Tokyo such as Aogashima,
Cattle introduced from the livestock market,
Fattened in Tokyo Machida etc.
It is "Japanese black beef from Tokyo" raised in Tokyo.
Even the meat dishes look exceptionally beautiful.
and it's not just about looks
It is a very tender meat ✨
With dozens of annual shipments,
Because the number of cows is overwhelmingly small compared to other brand cows,
It is called "the phantom Japanese black beef."
In addition to the main meat,
There was a gaiety of three garnishes.
Red wine.
Produce the best wine regardless of rating
Enchanting Bordeaux wine
MAUCAILLOU O MEDOC 2018 🍷
Aromas of cassis, roasted incense and spices
Because there is also astringency that is firm
It was perfect with fillet meat.
Desserts are delicious fruits in autumn
Duo of Nagano Purple and Kyoho.
Because it is moderately sweet and the amount is also elegant
Even if I was full, I had a pelori 🍇
The lingering taste of the dish remains
With ingredients themed on the five flavors of autumn
It's not "sweet" but "sour."
I felt it was a dessert for the course.
Mikuni Marunouchi's
It was a dish that felt teamwork until the end.
All wines bring out the charm of the dishes
Also, the customer service with a smile who explains is comfortable,
I had a very elegant time 💐
It was nice to meet a restaurant that I would like to visit again.
Thank you very much!
"Voyage" Chef's Recommendation
~ Journey to Gomi ~
7 items 16,940 yen
■ Amuse < Umami >
Snow crab and soft leek flan
Accent of sea urchin and caviar kelp jelly
■ Hors d'oeuvre < Salty taste >
Date Chicken and Daxel Foie Gras Galantine
Gorgeous salad with Roquefort sauce
■ Hors d'oeuvre 〈 Acidity 〉
Light smoked bonito with kelp
Seasonal fruit marinade and Edomae herbs
Condiment of kefir
■ Soup 〈 Sweet 〉
Pumpkin potage
Poitrine Seche
■ Poisson 〈 Umami 〉
abalone meuniere liver accent
Sauce Americane
■ Viande 〈 bitterness 〉
Tokyo Beef Fillet Roti
Sauce Perigueux ~
Trevis and walnut accents
■ Dessert 〈 Sweetness 〉
Duo of Nagano Purple and Kyoho
Yogurt mousse and red wine jelly
Grape sorbet with parfait
■ Cafe & Mignardises
Coffee & Sweets
🍷 wine
* * Wagner& Co Champagne Brut * *
This is a French champagne, the perfect choice as an aperitif. It is a brut type, so it is dry, and it will go well with a delicate amuse like snow crab and soft white onion flan. The foam is fine and the taste is elegant.
* * VERDEGAR VINHO VERDE 2023 * *
A light white wine from northern Portugal. Vinho Verde is slightly sparkling and has a refreshing acidity. It has a low alcohol content and is ideal for pairing with dishes that take advantage of acidity, such as lightly smoked bonito. The design of the gallo (rooster) on the label is also beautiful, with traditional Portuguese symbols drawn on it.
* * MAUCAILLOU AUTO MEDOC 2018 * *
Red wine from the Haut-Médoc district on the left bank of Bordeaux. 2018 is known as a year of excellence, and you can expect a strong taste mainly with Cabernet Sauvignon. I feel that it is a very calculated choice considering the combination of Tokyo beef fillet roti and sauce perigueux.
"mikuni MARUNOUCHI"
✨ OPEN September 3, 2009 ✨
Google Reviews 4.1 (55)
Ikkyu 3.97 points (103 items)
Tabelog 3.48 points (335 items)
Budget:
Night ￥15,000 ～ ￥24,999
Lunch ￥10,000 ～ ￥14,000
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
Chiyoda, Tokyo Prefecture Marunouchi 2-6-1
Marunouchi Brick Square ANEX 2F
Nearest Station:
4 minutes walk from JR Tokyo Station South Exit
Business days and hours:
Lunch 11: 00-15: 30 (L.O.14: 00)
Dinner 17: 30-23: 00 (L.O.21: 00)
Regular holiday Irregular holiday
# pr The French Restaurant French food? # marunouchi _ gourmet Dinner in Marunouchi
「ミクニ マルノウチ 写真」で探している方に向けて、私が行って感じた“写真映えポイント”と、当日の過ごし方のコツを追記します。 まず、写真に残しておきたいのは料理だけじゃなくて、世界観そのもの。席に着いた瞬間、花のアレンジメントと器の存在感が強くて、ここは「レストランというよりギャラリー」みたいに撮れます。テーブル上の花（赤いバラが印象的でした）や、和の器×フレンチの盛り付けは、このお店らしさが一番出るので最初に1枚撮っておくのがおすすめ。 料理は、コースの序盤ほど“繊細な立体感”が出るので、真上からよりも斜め45度くらいで撮るときれいでした。たとえばズワイ蟹と軟白葱のフランは、雲丹・キャビア・食用花のレイヤーが可愛いので、寄りで撮ると華やか。昆布〆した戻り鰹の軽い燻製は、ハーブやソースの差し色が効いていて、皿の余白ごと入れるとモダンにまとまります。 個人的に“絶対撮るべき”は鮑のムニエル。表面の香ばしい焼き目がクリームブリュレみたいで、光が当たると質感が出ます。ナイフを入れる前後で表情が変わるので、最初に全体→次に断面、の2枚構成が満足度高めでした。 ワインも写真検索ニーズが多いので補足します。乾杯のシャンパーニュ（Wagner & Co）はグラスに注いだ色がピンクゴールド寄りで、泡もきれい。ボトル単体より「ボトル＋グラス＋料理」を同じフレームに入れると、マリアージュ感が伝わりやすいです。白のVERDEGAR（ヴィーニョ・ヴェルデ）はラベルに雄鶏がいて、これも写真に残すと後で見返したとき思い出しやすい一本でした。 最後に、予約前に気になることが多いポイント。記念日・デート利用なら、料理名だけでなく「どの皿が一番好みだったか」「どの香りが印象に残ったか」まで共有すると会話が盛り上がりました。写真はさっと手早く、スタッフさんのタイミングに合わせると空気も崩れません。結果として、味も写真も満足度が上がると思います。
