🍽️Art pieces are delivered one after another... Extravagant French lunch encountered at Omotesando✨At Restaurant REIMS YANAGIDATE in Omotesando... | Gurutto Tokyo Reporter

🍽️Art pieces are delivered one after another...
\nExtravagant French lunch encountered at Omotesando✨
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\nAt Omotesando
\nWe visited Restaurant REIMS YANAGIDATE 🥰
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\nIt's located in a quiet residential area, making it hard to believe it's so close to Omotesando station.
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\nIn a calm, high-quality setting,
\nyou can leisurely enjoy authentic French cuisine
\nusing seasonal domestic ingredients 💗
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\nWhat we tried this time was...
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\n🍽️Lunch B course (total 9 dishes)
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\nThe price, including service charges, is 12,100 yen.
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\nHonestly, with this content and service,
\nit's hard to believe the price is just over 10,000 yen at Omotesando...!
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\nAlthough it feels like a high-class restaurant's space and cuisine,
\nit felt surprisingly reasonable 🥺✨
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\nFrom the first dish,
\nthe beauty is like an art piece.
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\nArt pieces are delivered one by one,
\nyou find yourself mesmerized even before you start eating✨
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\n🐟Yellowfin
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\nYellowfin marinaded slightly charred on the surface, accentuated with small fennel flowers.
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\nLooks beautiful as well,
\nsetting high expectations from the first dish 💕
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\n🦐Risotto with white shrimp from Toyama Prefecture and Koshihikari rice from Niigata Prefecture
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\nThe aromatics of the crispy fried white shrimp perfectly match the smooth risotto✨
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\n🥒Cold appetizer with zucchini and small shrimp
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\nSalt-marinated zucchini with herbs,
\nfresh and springy little shrimps, perfect even for hot weather 🥰
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\n🦪Mussels from Miyagi Prefecture
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\nCreamy fromage blanc with a refreshing champagne vinegar sauce.
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\nA refined taste that enhances the flavor of mussels✨
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\n🍵Dashi-based dish
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\nA dish based on chicken broth,
\ncombined with white cucumber, seaweed, and edible flowers.
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\nDespite being French, it includes touches of Japanese elements,
\nand the appearance is just stunning... 🥺
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\n🌽Chilled roasted corn soup
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\nThe delightful aroma of roasted corn spreads with a sweet chilled soup 💛
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\n🤍White asparagus
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\nOn that day, it was from Germany.
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\nSlow-cooked at low temperature, impressively fresh...