Fleur de Sarrasin — Restaurant in Tokyo

This is not a French crepe restaurant. This is a Tokyo inspired French-style crepe restaurant. And I’m not mad at it. Done with impeccable precision, this husband and wife team knows what it is to truly care about not only the food but the experience.

It is an intimate restaurant - with a few bar seatings and a couple of tables. I wouldn’t say it lacks in size because it feels like they have invited you into their home.

I’ve had crepes in Paris. Particularly crepe galette. The flavor and texture is perfectly comparable. The chef grounds buckwheat into flour each morning which is the kind of TLC I appreciate. Let’s not ever let this love and art of food die.

I had the konbi (seaweed crepe) and butter/sugar crepe. My husband had the Japanese ham and apple jam crepe. Plus we had the milk ice cream. All 4 were perfect. But what was more perfect was the starter soup. A cold pumpkin soup with a sprinkle of sea salt and dash of olive oil. Flavor was balanced, not grainy and surprisingly light. It literally cooled us down on a 95F day.

Anyways. This is already so long. But just to finish, the Japanese buckwheat beer and cider complimented our meals wonderfully.

Please go and be...

I’ve been a regular here for some time, and it only just occurred to me to write a review. Their salad is crisp and delicious, and their seasonal vegetable cream soup is always good, regardless of the vegetable. They also have a interesting offering of apple ciders, apple beers and apple juices. All of them are made from all corners Japan and with Japanese apples.

And of course the galettes! They always have at least one interesting seasonal galette usually made with a fruit, vegetable or seafood you can only get for a limited time. The most recent time I got a salmon, sakura shrimp and grapefruit galette with a wasabi cream sauce. My favorite one is a duck galette with shiitake and yuzu sauce. I also usually end that with a sweet peanut butter galette with ice cream.

An interesting twist is that this restaurant uses soba flour for their galettes which makes everything gluten free. I’ve met customers with celiac disease eat here freely.

If you want a delicious, lighter lunch (or dinner) with unique, seasonal flavors at a reasonable price, this restaurant will...

Practically complete gluten free establishment, with a couple exceptions that the owner carefully always explains. A rare relaxing celiac experience in Japan. The owner studied for five years in France to learn his skills and is very proficient. Though the taste of his dishes are authentic he prides himself on using only ingredients from Japan if at all possible. Customers should be very interested in the Stone Mill located inside the entry door. The owner grinds his soba grains every morning for his flour that is used in all of his dishes. The soba flour is not mixed with any other ingredient to make his crêpes and desserts. Along with his signature dish, galleys, the Owner has curated a large selection of Apple ciders from throughout Japan. Probably an experience unique in Japan. The restaurant is small and can get full on some evenings so reservations are be recommended. Prices are in line with class B quality restaurants in Japan. The restaurant has irregular days off. The operating days are always posted on their...