Amandier

Since we were fortunate enough to open, we have been able to enjoy the seasonal menus for one year.
There are many delicious restaurants, but there are few that will leave you impressed. For me, AMANDINE is one of those few stores.
I am always amazed by the menus created through collaboration between Chef Kashiwagi, Pastry Chef Yokoishi, and Manager Yoshida, who is also a sommelier.
This is what happens when geniuses work hard! I'm always impressed.
It's a little expensive, so I don't go there often, but it's a store I'll always treasure.

Satisfaction is high after 2 laps of the course
Near the exit of Shuto Kotengenji Temple. If it is a subway station, it is a 12-3 minute walk from Hiroo. About 15 minutes from Shirokane-Takanawa Station. Renovation of a former private house. Go up the stairs to the seats on the second floor. Jazz piano was flowing as BGM.
Amandier menu
・Amuse: Striped mackerel tartare, mangalitza (pork pâté de campagne), sweetfish choux, corn shavings
・Matsusaka beef sirloin, Japanese ginger, coriander
・White tilefish charcoal-grilled bonito stock, cucumber rubbed a la nage
・Ezo venison cutlets (this is the main course of the first round)
The course consists of two laps, which is an interesting idea. The main course of the first round is Ezo deer.
・"Gin and tonic" non-alcoholic, vinegar orange and caviar lime
・Gazpacho Gazpacho Jelly Cucumber Pickled in Rice Bran Beetroot
・Risotto, soft-shelled turtle, blowfish milt, duck eggplant
・Blue yuzu cold cappellini with kombu roil rom
・Wagyu Beef Tail Sauce Vin Rouge (2nd round main dish)
・An item not on the menu before dessert: Western-style maitake mushroom chimaki with saffron rice
・Dessert 1: Kawachi Bankan Yame Shiroori Tea Basil Sorbet
・Dessert 2: Peach, Almond Tofu, Red Perilla, Kishu Nanko Plum, Jelly Dropped Inside, Jelly with Color and Fragrance Removed from Peach Skin
・Tea confectionery wagon service
There is a strong sense of Japanese taste throughout, but everything has its own unique taste and there is no similarity. Satisfaction is high after two laps of the course. I think it's hard work for the staff to carry each plate from the kitchen downstairs to the audience on the second floor, but of course I don't apologize for that kind of trouble. Great overall. (Visit 2023.7)