This time, we visited the French restaurant "CREATERNA" in Sangenjaya 🐝🍽️✨️ Opened in July 2025, it also got listed in the Michelin Guide New Selection 2026... | Gurutto Tokyo Reporter

This time, we visited the French restaurant "CREATERNA" in Sangenjaya 🐝🍽️✨️

Opened in July 2025, it is an attention-grabbing place that got listed in the Michelin Guide New Selection 2026.

With extensive experience in top restaurants around the world, including France, Scandinavia, and Spain, Tsunehiro Suwa, who served as the head chef at Tokyo's Michelin 2-star "SANT PAU," offers courses that showcase beauty and playfulness 🥰

The first drink was a de-alcoholized sparkling drink 🥂. It retains its flavors even without alcohol and lifts your spirits from the first toast ✨

The first beet bouquet was made entirely with beets, from the red cone, making it adorably cute ❤️.

Inside, fresh cheese combined with Italian lardo was presented and enjoyed just as it is by hand ✨ The crispy texture matches perfectly with the creamy filling, making it delicious!

A signature of CREATERNA, the brioche of Honshu deer 🦌

Inside the cute ball, venison simmered in red wine was tightly packed and you enjoy it whole with your hands 😋 The exterior is soft and moist, while the meat inside is richly flavorful—it’s incredibly tasty...!

Served with bread was the South American Chilean olive oil "ICONO" 🫒

With an acidity rate of less than 0.2%, it's a very fresh oil with a fruity aroma that delicately spreads in your mouth ✨ It paired perfectly with rye bread ♡

The chilled dish of tuna and tomato was presented as a summer-inspired dish with a transparent tomato essence, ricotta cheese blancmange, and hidden tuna ceviche below, 🍅🐟

The Jerk of Jalapeño and the hibiscus jelly surrounding the tuna was refreshing, offering a taste that changed with every bite—it was fun and delightful!

The fish dish was red snapper 🐟 paired with summer vegetables like saffron sauce, yellow and green zucchini, and snap peas, crispy on the outside and fluffy soft inside ✨

Enjoy the accompaniments of potatoes and salted cod, which made for a dish as aromatic as it was beautiful 🌸

The non-alcoholic pairing was remarkable, featuring a dry white wine from Belgium's VINTENSE and cocktails blended with juices from Alain Milliat, 🇫🇷 🍇✨

Red wine also offered a dry taste from VINTENSE combined with the sweetness and richness of Alain Milliat, allowing enjoyment of pairings even alcohol-free 🥰

The main veal dish surprised with its impeccably clean white meat at first sight 🥰

With a gentle taste using agrodolce sauce and sherry vinegar, pipérade puree, pumpkin gnocchi with summer truffle, and Emmental cheese ✨

The veal was so tender and juicy yet surprisingly light... 💜 The pairing with the delicate sauce was one of my favorites!

And the eagerly anticipated classic dessert 🐝💓

The butterfly garnish is just too cute! A tropical plate featuring coconut mousse paired with papaya, pineapple, and passion fruit ✨

The white chocolate powder on top is adorable and the cream is super fluffy ♡ Not just visually splendid, but the gentle sweetness of coconut was utterly delicious 🥺

Finally, G.End 💎 The finale of the course combining “jewel” with “THE END.”

Greek yogurt and strawberry tart, small sweets with a hint of spice, summer-themed chocolate bonbons composed the ending, each one as beautiful as a jewel... ✨

With fresh ideas not constrained by norms or traditions, and each dish being a story itself, CREATERNA was a delightful experience from start to end 🥰🐝.

📍 CREATERNA
1-11-10 Ikejiri, Setagaya-ku, Tokyo, Sun Village 32 B1F BF2