#L'ATELIER de Joel Robuchon Travel Recommendations for 2024 (Updated in Jun)
Address:
6-10-1 Roppongi, Minato-ku, Tokyo
Opening times:
Open at 12:00 todayFor reference only
Jol Robuchon is a contemporary French restaurant full of romantic feelings in France. The decoration of the entire restaurant, influenced by the Art Deco style, although quite low-key, reveals an atmosphere and nourishment. The restaurant's chef, Robuchon, is the world's first and only chef to be awarded the title of "Century Chef" by the Gault Millau guide in 1990. Born in France, he, with the famous food city pedigree, was awarded the honor of the best French craft award at the age of 28 years.
Just two hours, I seem to have opened a magical food door. From the start to the dessert, the quality of each is perfect. After simply reading the experience of the chef, he even more admired the legendary figure in the culinary world. The exquisiteness of the restaurant is not respected by the color and taste of the meal, but also the meticulous attention to detail. From the quality of raw materials (only the best ingredients), to the skill level of preparing food, and the fusion of tastes, to the wine list of thousands of categories, it is very impressive, it is difficult to resist the time and time again. The temptation of heart.
From the menu to the utensils, every part of the restaurant highlights the concept of ingredients. Three appetizers, two main courses, and two exquisite desserts, seem to have experienced three unforgettable journeys, each with countless brilliant touches.
Adam Yue.
Generally, the Michelin restaurant catches up with the Friday night. It is necessary to make an appointment in advance to ensure that there is a seat. Fortunately, I am alone. I have no appointment to walk directly. On the same day, there is a bar position to give me a seat. The main area of the
restaurant is the open kitchen and the bar in the connecting and dining area. There are two foreign sommeliers in black suits and waiters in red uniforms.
Friday night, everyone is very relaxed, the atmosphere in the restaurant is just right.
I chose a set menu containing soups, main dishes and desserts.
Les Ravioles chicken soup and duck liver dumplings, served with herbs and spicy cream. To be honest, I was disappointed when I got up, because the surface was covered with leaves. There is a big gap between the sale and the French meal in mind. But drinking it is completely different. Especially the little duck liver dumplings are Italian style. The thin dough was first seen as a sliced white radish. The mouth of the dumplings is instant, and the duck liver inside is already semi-liquid and fragrant.
The second course is: Les Noisettes d'agneau, Chinese translation of roasted lamb chops with oiled dill potatoes. The third dish is a dessert. My dessert name is Le Vacherin, a double-layered sandwich made with red plums recommended by a foreign sommelier with raspberry sauce. On one end, this bright pink makes me happy.