Amaranthus
Tokyo
French
Amaranthus Description
Located in Tokyo, Amaranthus is a French restaurant that has recently gained recognition by receiving one Michelin star in the 2023 guide. The owner and chef, Shintaro Miyazaki, is a master of French cuisine, having previously worked at prestigious establishments such as Marunouchi Nouvelle and Ritz-Carlton Tokyo Azure 45, where he also earned stars. Amaranthus offers an authentic French dining experience, showcasing beautifully presented dishes that incorporate a variety of seasonal ingredients.
What sets Amaranthus apart is its commitment to culinary excellence and attention to detail. The menu features a range of meticulously crafted dishes, each bursting with vibrant flavors and textures. One of their signature creations is the 'Chiffon Salé,' a unique dish invented by the restaurant. Additionally, Amaranthus takes pride in its selection of desserts, which are created by two talented pastry chefs.
The restaurant's interior is elegant and sophisticated, providing a refined atmosphere for guests to enjoy their meal. Whether you're a connoisseur of French cuisine or simply looking for a memorable dining experience, Amaranthus is the perfect destination. With its Michelin-star status and dedication to culinary mastery, this restaurant is a must-visit for food enthusiasts in Tokyo.
What sets Amaranthus apart is its commitment to culinary excellence and attention to detail. The menu features a range of meticulously crafted dishes, each bursting with vibrant flavors and textures. One of their signature creations is the 'Chiffon Salé,' a unique dish invented by the restaurant. Additionally, Amaranthus takes pride in its selection of desserts, which are created by two talented pastry chefs.
The restaurant's interior is elegant and sophisticated, providing a refined atmosphere for guests to enjoy their meal. Whether you're a connoisseur of French cuisine or simply looking for a memorable dining experience, Amaranthus is the perfect destination. With its Michelin-star status and dedication to culinary mastery, this restaurant is a must-visit for food enthusiasts in Tokyo.
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Amaranthus Overview
Nearby Stations
Save on your next Japan trip with discounted train travel using the JR Pass!
Tameike-sanno Station
Tokyo Metro Ginza Line
Tokyo Metro Namboku LineRoppongi-itchome Station
Tokyo Metro Namboku LineAkasaka Station
Tokyo Metro Chiyoda LineOperating Hours
Sun: 12:00PM-2:00PM, 6:30PM-12:00AM
Mon: 6:00PM-12:00AM
Tue: 6:00PM-12:00AM
Wed: 6:00PM-12:00AM
Thur: 6:00PM-12:00AM
Fri: 6:00PM-12:00AM
Sat: 12:00PM-2:00PM, 6:30PM-12:00AM
Mon: 6:00PM-12:00AM
Tue: 6:00PM-12:00AM
Wed: 6:00PM-12:00AM
Thur: 6:00PM-12:00AM
Fri: 6:00PM-12:00AM
Sat: 12:00PM-2:00PM, 6:30PM-12:00AM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Home Delivery
Take-out Available
Reservations Accepted
Wine List
Craft cocktails
Non-smoking
Private Dining Room
Amaranthus Reviews
Amaranthus Google Average Rating
4.8
5
Google
We reserved lunch omakase sets, staff was super friendly and helpful for translating the dishes, food was amazingly fresh and delicious. A birthday card was also prepared delicately and we much appreciate that. It's an more than satisfactory experience and I would definitely recommend this restaurant.
5
Google
First visit by invitation from a friend.
I've been interested since it opened, but I thought it was a referral system.
Apparently you can make a reservation from the restaurant's website (table check?).
The chef is Mr. Miyazaki, who worked at Azure 45 at the Ritz-Carlton Tokyo for a long time.
I heard that he is a chef who has been awarded one Michelin star for a long time, so I look forward to visiting him.
On the second floor of a building near Tameike-Sanno Station.
A shop that doesn't stand out at first glance and has the feeling of being hidden away.
Apparently there are private rooms, but this time we sat at the counter.
Omakase course 19,800 yen
・Amuse
Marinated mackerel Foie gras terrine
Purple sweet potato snack Sakura shrimp fritto
・Specialty Turnip consommé
・Matsukawa sea bream carpaccio and eggplant
・Chiffon salé with Gruyère cheese and bacon
・Vegetable pla
Mainly vegetables from Noto, along with celery root and cheese
Maitake mushrooms, burdock, cauliflower, lotus root, shiitake mushrooms, small onions, mushrooms, etc.
・Crab and Jerusalem artichoke, burnt butter and cardamom
・Madeleine Sale
・Roasted sweet sea bream with cooked whole barley
・Vison thigh and fillet, deer jus, red wine, and port wine
・Milk gelato from Kochi Prefecture, salt from Kikaijima
・Meringue sweets with matcha flavor and citrus aroma
・Apple tart
Classic French cuisine created by a former pastry chef.
The turnip soup, worthy of being called a specialty, is full of flavor.
A wonderful dish.
There are a wide variety of vegetables that can be eaten with pureed celery root, and the vegetables are rich in flavor and delicious.
Crab and Jerusalem artichoke soup looks amazing!
Of particular note are the freshly baked chiffon salé and madeleine salé that appear in between.
It may be piping hot, but it's so delicious that it will make you shiver.
Even my friend who doesn't eat bread was able to get his hands on this one ♡
After having both the main fish and meat, I thought I would be full, but it turned out to be a solid meal.
Dessert size.
I thought I wouldn't be able to force myself to eat it anymore, but when I put it in my mouth, it seemed to melt in my mouth and was so light.
This also has a refreshing citrus scent that I can't stop using.
I'm not very good at meringue sweets, but this one is on a whole other level. I want to eat it again! !
This dessert comes after a number of beautiful, slightly classically prepared dishes.
Very nice course composition.
The service is soft and the wine selection is excellent.
It was a restaurant where you could eat without having to worry too much, so I'd like to visit again in a different season!
And the great news of being awarded one Michelin star.
Of course.
I've been interested since it opened, but I thought it was a referral system.
Apparently you can make a reservation from the restaurant's website (table check?).
The chef is Mr. Miyazaki, who worked at Azure 45 at the Ritz-Carlton Tokyo for a long time.
I heard that he is a chef who has been awarded one Michelin star for a long time, so I look forward to visiting him.
On the second floor of a building near Tameike-Sanno Station.
A shop that doesn't stand out at first glance and has the feeling of being hidden away.
Apparently there are private rooms, but this time we sat at the counter.
Omakase course 19,800 yen
・Amuse
Marinated mackerel Foie gras terrine
Purple sweet potato snack Sakura shrimp fritto
・Specialty Turnip consommé
・Matsukawa sea bream carpaccio and eggplant
・Chiffon salé with Gruyère cheese and bacon
・Vegetable pla
Mainly vegetables from Noto, along with celery root and cheese
Maitake mushrooms, burdock, cauliflower, lotus root, shiitake mushrooms, small onions, mushrooms, etc.
・Crab and Jerusalem artichoke, burnt butter and cardamom
・Madeleine Sale
・Roasted sweet sea bream with cooked whole barley
・Vison thigh and fillet, deer jus, red wine, and port wine
・Milk gelato from Kochi Prefecture, salt from Kikaijima
・Meringue sweets with matcha flavor and citrus aroma
・Apple tart
Classic French cuisine created by a former pastry chef.
The turnip soup, worthy of being called a specialty, is full of flavor.
A wonderful dish.
There are a wide variety of vegetables that can be eaten with pureed celery root, and the vegetables are rich in flavor and delicious.
Crab and Jerusalem artichoke soup looks amazing!
Of particular note are the freshly baked chiffon salé and madeleine salé that appear in between.
It may be piping hot, but it's so delicious that it will make you shiver.
Even my friend who doesn't eat bread was able to get his hands on this one ♡
After having both the main fish and meat, I thought I would be full, but it turned out to be a solid meal.
Dessert size.
I thought I wouldn't be able to force myself to eat it anymore, but when I put it in my mouth, it seemed to melt in my mouth and was so light.
This also has a refreshing citrus scent that I can't stop using.
I'm not very good at meringue sweets, but this one is on a whole other level. I want to eat it again! !
This dessert comes after a number of beautiful, slightly classically prepared dishes.
Very nice course composition.
The service is soft and the wine selection is excellent.
It was a restaurant where you could eat without having to worry too much, so I'd like to visit again in a different season!
And the great news of being awarded one Michelin star.
Of course.
5
Google
This time, my partner found this restaurant for our celebration.
It's a small, counter-focused restaurant, and I was able to spend a satisfying time not only with great food but also with the attentive and attentive staff.
Using carefully selected ingredients that are filled with the owner-chef's commitment, he puts all his time and effort into each small dish, so much so that it's almost a waste to eat it in one bite.
It's fun to come in a variety of styles, including beautiful-looking ones, cute-looking ones, and simple ones.
All the breads are baked in-house and are very delicious. I happened to be able to take out one of the not-so-sweet chiffon cakes on that day, so I was lucky enough to be able to take it home. (Originally required reservations)
Speaking of rare ingredients, this was my first time trying the loin of a piglet that was only 6 weeks old, and I was surprised at how soft and smooth it was.
Many of the other dishes were also very well-made and very satisfying.
When we left the wine pairing up to us, it was served with every plate, and those of us who don't like alcohol got quite drunk towards the end. If you don't like alcohol, it's a good idea to let us know the number of glasses you'd like in advance. maybe.
It was a wonderful restaurant with very delicious food and warm hospitality.
Please share with your loved ones.
It's a small, counter-focused restaurant, and I was able to spend a satisfying time not only with great food but also with the attentive and attentive staff.
Using carefully selected ingredients that are filled with the owner-chef's commitment, he puts all his time and effort into each small dish, so much so that it's almost a waste to eat it in one bite.
It's fun to come in a variety of styles, including beautiful-looking ones, cute-looking ones, and simple ones.
All the breads are baked in-house and are very delicious. I happened to be able to take out one of the not-so-sweet chiffon cakes on that day, so I was lucky enough to be able to take it home. (Originally required reservations)
Speaking of rare ingredients, this was my first time trying the loin of a piglet that was only 6 weeks old, and I was surprised at how soft and smooth it was.
Many of the other dishes were also very well-made and very satisfying.
When we left the wine pairing up to us, it was served with every plate, and those of us who don't like alcohol got quite drunk towards the end. If you don't like alcohol, it's a good idea to let us know the number of glasses you'd like in advance. maybe.
It was a wonderful restaurant with very delicious food and warm hospitality.
Please share with your loved ones.
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