【 To a spring trip named Gomi. The essence of Tokyo French in Marunouchi 】
Hana who tells the arrival of spring will welcome you,
This is a revisit to Mikuni Marunouchi 🌸
This course is "Voyage" ~ Journey to Gomi ~ wearing seasonal ingredients in spring.
On this journey while opening the door of a different taste for each dish,
Sommelier Miyahara's humorous presentation adds color,
It was time for my heart to bounce.
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✅ "Tokyo French" produced by Chef Kiyomi Mikuni
Unwavering commitment to local production for local consumption, including Edo-Tokyo vegetables,
Seasonal ingredients carefully selected by chefs who repeatedly tasting themselves,
Sincerity as a chef resides in each dish carefully finished with classical techniques.
✅ flower artist Mitsunori Hosonuma's Hana space
The Ritz-Carlton, Tokyo Flower Arrangement by Mr. Hosonuma, who has worked as an executive flower artist for The Ritz-Carlton, Tokyo, colors the dining table with a flower arrangement that changes its expression every season.
✅ Sommelier Miyahara s wine guide to deepen dialogue with food
The selection that delivers a rich story to the table and the witty narration that conveys the love for the ingredients make the meal even more memorable.
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In the center of the dining room,
There is a big flower arrangement that makes the venue gorgeous
I look forward to watching it every time because I can enjoy the season.
The meal was guided to a private room where you can relax.
The beginning of this trip is from the "salty taste" of amuse.
Cherry Blossom Meat and Mane Tartar from Aizuwakamatsu, Parmesan and
Black pepper sablé confined the dignified air of spring in a small plate.
The bitter taste that follows is the messenger of spring, the first bonito.
A plate tightened with kelp and smoked arrived at the table,
The moment you open the lid in front of you, the scent spreads.
Edo-mae herb and citrus salad,
Bitter vegetable oil condiment (homemade seasoning, condiment),
Powerful taste of first bonito and comfortable intertwined,
The bitterness of spring stands out.
And the leading role allowed only for this season
White asparagus.
It is surprisingly thick from Italy,
Among the sautéed fragrances
It has a tightly condensed sweetness.
Jambon Auvergne and
The salty and sour taste of the sauce Bearnaise became an accent,
It brought out the beautiful beauty of the material.
Sweet soup is cold potage of new onion.
In a beautiful white bowl,
The tiedo of bigfin squid gently adds warmth.
The sweetness of the new onion is very elegant,
Every time you put it in your mouth, gently
It is a dish that calms the mind.
The umami fish is rockfish poire.
The figure standing on the risotto of snow crab and spring vegetables,
It is a beauty that you want to take a picture of.
Sauce Americaine makes the whole plate rich,
The green of spring vegetables was vivid to the eyes.
And the main meat dish,
Hoba wrapped and baked with an iron pot.
The scent of the leaves spreads the moment you open the lid,
It's like taking the whole mountain air.
It is said that the chef selected it after many tastings
Japanese black beef fillet,
It is so soft that the taste seeps out from each fiber,
the arrangement with marchamp de vin of butterbur sprouts
I was drawing the mountains and fields of spring on the plate as it is.
The dessert was Vacherin with strawberry and cardamom sauce.
Meringue piled up like clouds in a transparent glass bowl.
Beneath its delicate whiteness, the vivid red of spring strawberries.
It is beautiful to look at with the eyes, light to contain in the mouth,
It felt like I missed the end of spring.
🍷 Wine
Cheers,
Champagne Henri Blanc
"Cuvée de Reserve, Charles Versi."
75% Pinot Meunier,
20% Chardonnay,
Made with 5% Pinot Noir
Fresh and elegant.
It was a very balanced champagne.
Meunier-based fruity and mellow foam,
He announced the opening of the course.
The white wine,
Prestigious wineries in Austria
of Meier am Pfarplatz.
"Beethoven Symphony No. 9" label.
This wine grapes
There are more sheep than people.
It seems to be raised in nature.
Specific to Grüner Vertriener
The nuance of white pepper and refreshing sharpness,
With a feeling of cleanliness reminiscent of Japanese sake,
It matched exquisitely with spring vegetable dishes.
Red wine is
Venice, Abruzzo, Italy
"Albino Rosso."
The fruits of cherries and berries are mild,
The astringency was also modest. It was a gentle red that snuggled up to the spring fillet meat.
Miyahara-san put it in one by one
Thanks to you telling the story,
The wine feels more three-dimensional,
It was a night to know the fun of pairing again 🍷
Thank you for a wonderful time this time.
🍽️ "Voyage" Chef's Recommendation
16,940 yen (tax included)
Amuse (salty)
Aizuwakamatsu Cherry Blossom and Mane Caviar Tartar / Parmesan Cheese and Black Pepper Sablé
Hors d'oeuvre (bitterness)
Smoked first bonito with kelp Edo-mae herb and citrus salad
Hors d'oeuvre (sour)
Sautéed White Asparagus with Jambon Auvergne Sauce
Soupe (sweet)
Cold potage of new onions Tiedo of bigfin reef squid
Poisson (Umami)
Rockfish Poire Snow Crab and Spring Vegetables Risotto Sauce Americaine
Viande (salty)
Kuroge Wagyu Beef Fillet Meat Grilled Leaves Marcian de Vin
Dessert
Gorgeous Vacherin Strawberry and Cardamom Sauce
Cafe& Mignardises
🍷 wine
① H. Blin Champagne Cuvée de Réserve Charles Vercy
② Mayer am Pfarrplatz Beethoven Symphony No. 9
Venea Arbino Rosso Terre di Chieti (Montepulciano)
"mikuni MARUNOUCHI"
✨ OPEN September 3, 2009 ✨
Google Reviews 4.1 (272)
Ikkyu 4.09 points (75 items)
Tabelog 3.48 points (387 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
# anniversary # dinner Dinner date? The French Restaurant French food?
今回はミクニ マルノウチの『Voyage〜五味への旅〜』コース体験記をシェアします。丸の内という都会の中心にありながら、地元の江戸東京野菜や八丈島バター、小笠原諸島の塩などの希少な食材を使用している点に感動しました。特にホワイトアスパラガスの存在感は圧巻で、驚くほど太くて甘みが凝縮されており、ソース ベアルネーズとジャンボンオーベルニュの塩味酸味が素材の魅力を引き立てています。 また、料理ひと皿ごとの味わいの変化は「五味」のテーマが実感できて、塩味、苦味、酸味、甘味、旨味それぞれの個性を引き出す繊細な技法が光っていました。特に新玉葱の冷製ポタージュは口に含むたびにやさしい甘みとやわらかな温かみが広がり、春の終わりを感じさせます。 加えて、ダイニング中央のフラワーアレンジメントは季節を映すまさに美術品のようで、食事の時間に優雅さを添えています。これはフラワーアーティスト細沼光則氏によるもので、丸の内の景色と合わせて五感すべてを解放してくれる非日常の空間となっていました。 ワインペアリングも特筆すべき点で、ソムリエ宮原さんがそれぞれの料理や食材に合わせてワインを選定し、味わいの相乗効果を引き出してくれました。オーストリア産の白ワインはグリューナー・ヴェルトリーナー特有の白胡椒の香りが春野菜と絶妙に調和し、イタリアの赤ワインも黒毛和牛フィレの濃厚な旨味を包み込む優しい味わいでした。 このように、丸の内のミクニ マルノウチは、季節感を大切にしながら、五感すべてで春の味わいを感じられるフレンチレストランです。記念日や特別なデートはもちろん、落ち着いた雰囲気で大人の食事会にもぴったりのスポットとしておすすめです。訪れるたびに新しい発見があり、料理人やソムリエの想いが伝わる本格的な東京フレンチ体験ができるのが魅力です。
