Hyperlocal Tokyo

The Paris-Brest dessert (+¥660) was delicious and satisfying. As a sweet tooth, I enjoyed the entire volume by myself. The coffee ice cream in the middle plays a great role. The appetizer was a quiche with a strong flavor of burdock. The main course, bone-in chicken, had tender meat that went well with the red wine sauce, but the flavor of the meat itself was a bit weak, which was a shame. While some people were dressed up, most were in casual attire. The atmosphere on the weekday lunch I visited was casual.

Located on the 12th floor of Tokyo Daimaru, Paul Bocuse, part of the Hiramatsu Group, is a French restaurant with a casual atmosphere, offering relatively affordable courses. The restaurant is on the 12th floor, so it boasts a beautiful view, and the spacious seating allows for a relaxing dining experience. I enjoyed a light course consisting of an appetizer, main course, and dessert. While there are options with an additional charge, the course allows you to choose your favorites. ▪︎Root Vegetable Quiche For the appetizer, I chose the classic quiche. It was packed with root vegetables, providing a satisfyingly hearty bite. The buttery flavor was refined and elegant. ▪︎Braised Chicken Leg with Red Wine Sauce, Served with Seasonal Vegetables For the main course, you can choose between meat or fish. I opted for the chicken, as it's a personal favorite. The chicken leg was braised to a melt-in-your-mouth tenderness. The red wine sauce was also incredibly delicious. ▪︎Dessert For dessert, we shared a Crème brûlée and a Paris-Brest (an additional ¥660). • Crème brûlée The Crème brûlée had a perfectly caramelized top. When you break through it, you're greeted with pure custard. It was smooth and melted in your mouth. • Paris-Brest The Paris-Brest was incredibly large, a sight to behold. It had a coffee-flavored ice cream in the center. The choux pastry was filled with generous amounts of refined whipped cream, praline cream, and crunchy almonds. Despite being a French course, it's quite affordable and casual, yet the flavors are authentic and high-quality. It was a very satisfying lunch. Above all, the desserts were absolutely delicious! The Crème brûlée was fantastic, but the Paris-Brest is a must-try for any dessert lover. I'd go back just for that. I went there on a Saturday around 2 pm without a reservation, and it was almost full, so it's best to book in advance.

I had the pleasure of dining here for dinner on a recent weekend, after a long absence. I was seated by the window, which offered a beautiful view. The appetizers, featuring eel and vegetables, were absolutely delicious, their flavors complementing each other perfectly. My appetite was growing with each bite, and I nibbled on bread to hold me over until the main courses arrived. Oops, I think I ate a bit too much bread! The corn soup I ordered on the side was a perfect pairing with the bread. The fish dish featured sea bream, and the accompanying potatoes were a wonderful complement, making for a truly delightful experience. The beef tenderloin, a classic choice, was undeniably delicious. The bread and red wine just kept flowing! The crème brûlée for dessert was a classic choice, and I could have easily eaten another serving. In the end, I was completely stuffed! Thank you for the wonderful meal. I will definitely be back again. 😊

My friend had booked a lunch course for me that cost around 6,000 yen. Both the meat and fish were incredibly tender, melting in my mouth. It was truly delicious. The course came with dessert, but I was already full after finishing it (laughs). For women, the lunch course with a choice of meat or fish for around 3,000 yen might be a better option.

I had lunch here after a long time! * Appetizer: Salmon quiche * Main: White fish saute, my partner had pork saute * Dessert: White chocolate mousse & pistachio ice cream, my partner had the classic creme brulee * Bread: Baguette The bread was crispy and fluffy, it was delicious. The pork for the main course was surprisingly tender and delicious. The dessert was, of course, creme brulee!