【 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

# pr

# anniversary # dinner Dinner date? The French Restaurant French food?