Restaurant Clos des Gourmets — Restaurant in Tokyo

OCT 2024

Visited here for dinner with a reservation for the premium course. It was a small restaurant operated by the owner and chef himself and I happened to be the only customer for the early dinner session so it felt like a luxury private dining experience. The course was quite substantial which includes a caviar and salmon roe appetizer, a cold pasta with blended saury fish, pate, pan-seared fish with squash puree and peanuts topped with shaved truffle, foie gras paired with mushroom, and wagyu cheek red wine stew; finished with a layered dessert of shine muscat, blue berry, puff pastry, marron glace and fresh cream. Overall it was a delicious and hearty French meal at a very reasonable price; pacing of the course was good and the chef was friendly and hospitable; he not only focused on cooking but also came to check if I needed anything between meals, refilling water and having small chats...

I dined with my family who lives nearby.

We had lunch and this restaurant is usually do not serve lunch but it was Saturday when we dined. We tried the restaurant for the first time. We all enjoyed every dish which was prepared and served by the chef owner himself. We all had a 7-course lunch special. Every course was delicious.

First: Caviar and smoked salmon

Second: Poached egg in Squash soup with Truffle shavings

Third: Cold pasta, Japanese pike sauce and grilled eggplant

Fourth: Chicken Grunt Isaki fish, Barley and Manchurian wild rice

Fifth: Foie Gras and Cep mushroom

Sixth: Wagyu cheek stew cooked with red wine

Seventh: Muscat, yoghurt and Chestnuts glacé

The course was ¥9,000 each and the total bill with drinks and service charge was ¥49,280 ($332.10) for four persons.

I would highly recommend this restaurant. However, there’s no elevator and this restaurant is on the...

What a special experience this was. The courses were well thought out with a balance of rich and hardy to light and refreshing.

This was our first time tasting all the ingredients everyone talks about: caviar, wagu, truffles and foie gras. They were all prepared in an accessible way for those new to fine dining.

The chef was an absolute gem. He shared with us his culinary history living in France for 8 years and bringing the cuisine back to Japan. At one point he noticed that I didn’t leave a speck of food left on my plate and gave me extra bread because “you need it”. He personally walked us out of the restaurant and waved us goodbye.

On top of it all the price was amazing for the experience. When we come back to Japan we will be...