What if there was French cuisine in Tokyo 100-200 years ago?
As a recommendation for how many people
i don't even know if we talked.
I was impressed by both the space and the food
I visited L'Arbre again 🕊️
(And a few days ago from someone I was close to.
The message "I went to Larbre-san ♡" 📩)
- - - - - - -
✅ Goemiyo 2026 Received the Terroir Award
Chef Naoki Matsuo, who served as sous chef at the Imperial Hotel "Les Saisons" for 21 years, is rooted in his hometown Akiruno and opens up a new horizon of French cuisine with ingredients cultivated and cultivated by himself.
✅ Hachijo-jima Island, Ogasawara Island, Tama Island...
Chef Matsuo s belief that Tokyo is not just a place to consume dwells in dishes that sincerely express the seasons, from vegetables to Tokyo Wagyu beef.
✅ space beauty harmonized with air brewed by about 150 years of architecture and delicate craftsmanship vessels and military road paper.
The chef's attitude to deliver not only the ingredients but also the local culture itself to the table quietly shakes the five senses
- - - - - - -
After passing through the green tunnel of trees,
It was built around 1875.
Tokyo Metropolitan Government Designated Tangible Cultural Property
The "Small Desk House" stands quietly.
White Western-style appearance,
To the Japanese space that spreads the moment you step in
I visited again this day for a year and a half.
Chef Matsuo's gentle smile and
Chef's friendly atmosphere and
The staff of the same air feeling
They cooked and served customers.
On the menu card placed on the table,
A branch of blue maple is attached.
I visited in May and the spring course was
The curtain opens from "Tama Island."
Amuse lined with stone pedestals and wooden plates,
It looks like a small sculpture.
The bigfin reef squid from Hachijo Island has the scent of charcoal fire,
The crispy texture of Tachikawa's udo and
It was creating a stunning contrast.
A plate of Hachibiki,
Homemade mugwort genovese,
Tailored to resemble vinegared rice.
The lean meat is plump and strong like meat,
The essence of Japanese cuisine naturally blends into the techniques of French cuisine.
Moso bamboo of Edo-Tokyo vegetables keeps the sweetness of the soil as it is.
It is a dish that can only be met in this short season,
Respect for the season called spring was strongly conveyed.
We also had two items of bamboo shoots served as ice cream.
The menu was one dish, so it was a pleasant surprise.
Bamboo shoots and ice cream is a strange feeling,
the person you were with
"It looks like a hardened bamboo shoot cold soup."
The word seemed very fitting.
It left a strong impression on me with a mysterious dish ✨
Onagadai of Hyakuhodo appears with the sprouts of spring.
The beauty of the crispy and fragrant baked skin,
The taste of moist white meat
It melts with the green sauce that is perfect for the season.
The main Tokyo Wagyu (rump meat),
Together with spring vegetables grown in Clos de L'Arbre.
The condensed taste spreads in moderately healthy red meat,
The fresh sweetness of the added peas,
Brings it even further.
The chefs and staff
Sow your own seeds and grow your own vegetables
Get on the plate together.
The depth of the meaning,
I ate it while chewing carefully.
Dessert is Chevre Flait of Yozawa Goat Farm,
Ogasawara passion fruit.
Ranch reel was up on Instagram, but
The milk of goats that grew and grew in nature
It was a fresh and delicious dish 🍽️
World Cheese Awards 2025
Tokyo goat cheese, which was selected as Top 14,
Combined with Oume Farm's honey gelato,
It produced a refreshing and elegant seasonal taste.
Mignardises is
With a beautiful arrangement like the image of the land of cacao,
The scent of burnt leaves and small sweets,
It richly colors the time after meals.
on the way home
"Seasoning has grown and I can make more of what I want to make."
Chef Matsuo who talked to me was impressive ✨
I look forward to the next visit too ^ ^
🥂 Drink
Ogasawara limon cello ¥990
🍽️ MENU DÉJEUNER
16,940 yen
Tama Island (Amuse)
Tachikawa Udo squid from Hachijo Island
Hachibiki Warabi
Edo Tokyo vegetable Moso bamboo
Hyakuhodo Onagadai Spring Buds
Tokyo Wagyu Clos de L'Arbre Spring vegetables
Ogasawara Passion Fruit Yozawa Goat Ranch Chevre Fret
Mignardises
Tokyo Sayama Tea / Japanese Tea / Coffee
"L'Arbre"
✨ OPEN October 12, 2023 ✨
Gault & Millau 2026 "Terroir Award"
2026 15.5/20 👨🍳👨🍳👨🍳
L’Arbre（ラルブル）は、単なるレストランではなく、東京の歴史と豊かな自然を感じられる特別な場所です。約150年前に建てられた小机家住宅で食す料理は、東京の地元産食材をふんだんに使い、フランス料理の伝統技術に和のテイストや季節感が見事に融合しています。 松尾直幹シェフは帝国ホテル「レ・セゾン」で長年スーシェフを務めた経験を持ち、現在は自身の畑で野菜を育てるなど、食材の生産からこだわり抜いています。特に印象的なのは、八丈島産アオリイカや立川のウドのコンビネーション、そしてハチビキと自家製よもぎのジェノベーゼ、江戸東京野菜の孟宗竹の味わいです。これらは地元の風土を感じつつ、フランス料理の繊細な技術で彩られていることに感動しました。 また、驚きのある筍のアイスクリームはまるで冷製スープを固めたような新鮮な感覚。春の短い旬を活かしたこの一品は、訪れる季節ごとに新たな発見があることを予感させます。さらに、東京和牛のランプ肉は赤身がヘルシーで旨みが濃く、旬の春野菜とともにいただくことで、食材の生命力を感じられました。 デザートには養沢ヤギ牧場のシェーブルフレと小笠原産パッションフルーツを使用した一皿が登場。自然の中で伸び伸びと育った山羊のミルクの新鮮さがダイレクトに伝わる贅沢な味わいです。これに加え、東京産ヤギのチーズに青梅ファームの蜂蜜ジェラートが添えられており、爽やかで繊細な後味を演出しています。 このように、L’Arbreは地域の食材と文化を積み重ね、そこにフレンチのエッセンスを加えた唯一無二の食体験を提供しています。小机家住宅の歴史ある空間、そこに流れる静謐な時間、そして食材を愛し育てるシェフの姿勢が、訪れる人の感性を揺さぶります。私自身、L’Arbreを訪れてから東京の魅力を新たに見直すきっかけとなりました。 地元産食材へのこだわりや、歴史建造物を活用した空間演出の背景を知ることで、ただ食べるだけではない深い満足感があります。次回の訪問も今から楽しみで、このような素晴らしい場所が東京にあることを、ぜひ多くの人に知ってほしいと思います。