English
L'inconnu Review Summary
L'Inconnu
+81 (0) 3-5422-9015
1-chōme−31−11 Ebisu, Shibuya, Tokyo 150-0013
Key Takeaways
What Customers Have to Say
Overall Quality
Favorite Dishes
Price
Ambiance
Vibe
L'inconnu Google Average Rating
4.7
5
Google
Today I visited L'inconnu in Ebisu.
They cook Japanese ingredients using French techniques,
Even familiar ingredients can be enjoyed with a fresh feel.
Chef Kawadoko changes the menu every two months, so
Starting today in February, we will have a new menu! !
I was excited to see what kind of food I would have (๑˃̵ᴗ˂̵)
I would like to briefly introduce the shop_φ(･*･
Store concept
Feel free to enjoy French cuisine and have a quality time
L'inconnu means unknown, unknown, unexperienced.
Considering the unknown as a starting point, we take on an unknown challenge in dishes that change with the times.
Expressing based on the French cuisine that has been cultivated.
We also wanted people to enjoy it on a daily basis without hesitation.
Not only on special days, anniversaries and celebrations, but also on casual days.
A space where you can enjoy food and time,
We hope you can experience and enjoy the charm of food with seasonal ingredients.
Chef Minoru Kawadoko’s career
Born in Kagoshima Prefecture in 1987.
Started training in French cooking at a local restaurant,
Moved to Tokyo and trained at a restaurant in the city.
After that, he went to France and opened the restaurant Qui plume la lune in Paris.
After studying at Maison Rostang, he returned to Japan.
At the innovative restaurant H in Ebisu,
He has been involved as a sous chef since its inception.
While working as a chef during bar time at the wine bar plate in Ebisu,
“L’inconnu” will open at the same location for lunch only.
Message from Chef Minoru Kawadoko
Having fun with food
There are various ingredients available depending on the changing seasons.
Things that are seasonal, things that change in taste throughout the year, and things that taste different depending on the region.
Combining unique ingredients into a single dish and creating a single course.
Through food, we want people to enjoy this food experience on a daily basis.
This is with the hope that we will deepen our interactions with each other.
Although it started as L'inconnu as a lunch-only restaurant,
We will continue to move forward while envisioning future developments. Please feel free to come and visit us.
The store is compact with 6 counter seats and 4 table seats.
Reservations are required, and the menu only includes the following lunch courses.
Seasonal Omakase Course 5 dishes total ¥5,500
*Tax and service charge included
Get off at Ebisu Station on the JR Yamanote Line and head to the store.
You can reach the store in about 10 minutes on foot from the east exit.
When I entered the store, Kawadoko-san greeted me politely.
There were 4 other customers besides Donbei today, and the place was almost full d(^^o)
It's slowly becoming popular! !
When I took a look at the menu, I saw the attractive words Tenkei, abalone, Spanish mackerel, and duck! !
What about butterbur sashimi for dessert?(￣O￣;)
Today, I ordered 4 wine pairings for 6000 yen.
The first champagne has a pleasant sour taste and is full of aroma and flavor! !
I'm happy because I can get a different champagne every time (๑˃̵ᴗ˂̵)
Come on, come on! ! This is the start of the seasonal omakase course! !
I'm looking forward to seeing what kind of food we'll have today! !
Amuse: Tenkeisho
Tenkeisho has a chewy texture and is very rich! ! The scent is also wonderful! !
The fried gnocchi is fragrant, chewy, sweet and delicious! !
Gnocchi is delicious when fried (๑˃̵ᴗ˂̵)
The smoked milk is fragrant and creamy, and the black pepper is a nice accent.
I got some bread here.
It is a round whole wheat bread.
It's hot, fluffy, sweet and delicious! !
Appetizer: White asparagus, Ezo abalone
White asparagus from France is soft and mildly sweet.
The creamy sauce from the abalone liver is added here to give it a powerful flavor! !
The abalone is so soft and chewy, it's full of flavor and delicious! !
The couscous has a wonderful aroma of herbs and green peas, and is sweet enough to bite into.
Apparently the chef got the idea from Grand Maison Tokyo's Japanese jelly couscous d(￣ ￣)
Fish dishes: Spanish mackerel, snow cabbage, and sesame
Kyoto's Spanish mackerel is thick and filling! !
The skin is crispy, the meat is moist, and the exquisite pasteurization gives it a nice fatty texture! !
I was surprised at how sweet snow cabbage was! ! This is amazing! !
The fragrant burnt butter sauce has the flavor of heshiko and the scent of Japanese parsley, making it enchanting.
The idea of combining heshiko and parsley with French sauce is amazing (≧∀≦*)
Meat dish: Noda duck
The duck has a chewy texture and is so delicious that you can chew it! !
This is a delicious duck with a rich aroma of fat and blood! !
There is such delicious duck produced domestically (￣◇￣;)
Orange cauliflower, tomato, Japanese radish, Shimonita green onion, and Udo.
The vegetables are perfectly cooked and seasoned, and all of them are delicious (^O^☆♪
The sauce has a deep umami flavor with the addition of an orange scent that will enchant you.
The plate is really hot d(￣ ￣)
Dessert: Butterbur, olive oil, and squid
It's a butterbur blancmange with a wonderful scent! !
This is an unexpectedly wonderful combination (^*−)−☆
Olive oil ice cream is smooth and rich.
The sourness of the tochiaika and the aroma of the crumble are a nice accent.
You really can't miss the dessert (￣O￣;)
Finally, we had tea.
It was a nice ending with a refreshing scent.
As always, the course content was incredible considering it was only 5,500 yen! !
Every dish was surprising and moving, and it was a happy time from beginning to end (๑˃̵ᴗ˂̵)
In particular, the sauce made with browned butter and heshiko and seri was exquisite! !
A wonderful dish was created by combining French and Japanese ingredients (o^^o)
The quality of the wine was high and they were particular about the glasses.
I had 4 full glasses and the pairing fee was 6000 yen, which feels cheap.
Today we also have champagne, white wine, red wine,
Everything was delicious and made me happy (//∇//)
Chef Kawadoko has a quiet atmosphere,
The food is very aggressive and each dish is a surprise! !
They are very good at incorporating Japanese ingredients into French cuisine.
Above all, I'm happy that they use seasonal ingredients d(^*^o)
They cook Japanese ingredients using French techniques,
Even familiar ingredients can be enjoyed with a fresh feel.
Chef Kawadoko changes the menu every two months, so
Starting today in February, we will have a new menu! !
I was excited to see what kind of food I would have (๑˃̵ᴗ˂̵)
I would like to briefly introduce the shop_φ(･*･
Store concept
Feel free to enjoy French cuisine and have a quality time
L'inconnu means unknown, unknown, unexperienced.
Considering the unknown as a starting point, we take on an unknown challenge in dishes that change with the times.
Expressing based on the French cuisine that has been cultivated.
We also wanted people to enjoy it on a daily basis without hesitation.
Not only on special days, anniversaries and celebrations, but also on casual days.
A space where you can enjoy food and time,
We hope you can experience and enjoy the charm of food with seasonal ingredients.
Chef Minoru Kawadoko’s career
Born in Kagoshima Prefecture in 1987.
Started training in French cooking at a local restaurant,
Moved to Tokyo and trained at a restaurant in the city.
After that, he went to France and opened the restaurant Qui plume la lune in Paris.
After studying at Maison Rostang, he returned to Japan.
At the innovative restaurant H in Ebisu,
He has been involved as a sous chef since its inception.
While working as a chef during bar time at the wine bar plate in Ebisu,
“L’inconnu” will open at the same location for lunch only.
Message from Chef Minoru Kawadoko
Having fun with food
There are various ingredients available depending on the changing seasons.
Things that are seasonal, things that change in taste throughout the year, and things that taste different depending on the region.
Combining unique ingredients into a single dish and creating a single course.
Through food, we want people to enjoy this food experience on a daily basis.
This is with the hope that we will deepen our interactions with each other.
Although it started as L'inconnu as a lunch-only restaurant,
We will continue to move forward while envisioning future developments. Please feel free to come and visit us.
The store is compact with 6 counter seats and 4 table seats.
Reservations are required, and the menu only includes the following lunch courses.
Seasonal Omakase Course 5 dishes total ¥5,500
*Tax and service charge included
Get off at Ebisu Station on the JR Yamanote Line and head to the store.
You can reach the store in about 10 minutes on foot from the east exit.
When I entered the store, Kawadoko-san greeted me politely.
There were 4 other customers besides Donbei today, and the place was almost full d(^^o)
It's slowly becoming popular! !
When I took a look at the menu, I saw the attractive words Tenkei, abalone, Spanish mackerel, and duck! !
What about butterbur sashimi for dessert?(￣O￣;)
Today, I ordered 4 wine pairings for 6000 yen.
The first champagne has a pleasant sour taste and is full of aroma and flavor! !
I'm happy because I can get a different champagne every time (๑˃̵ᴗ˂̵)
Come on, come on! ! This is the start of the seasonal omakase course! !
I'm looking forward to seeing what kind of food we'll have today! !
Amuse: Tenkeisho
Tenkeisho has a chewy texture and is very rich! ! The scent is also wonderful! !
The fried gnocchi is fragrant, chewy, sweet and delicious! !
Gnocchi is delicious when fried (๑˃̵ᴗ˂̵)
The smoked milk is fragrant and creamy, and the black pepper is a nice accent.
I got some bread here.
It is a round whole wheat bread.
It's hot, fluffy, sweet and delicious! !
Appetizer: White asparagus, Ezo abalone
White asparagus from France is soft and mildly sweet.
The creamy sauce from the abalone liver is added here to give it a powerful flavor! !
The abalone is so soft and chewy, it's full of flavor and delicious! !
The couscous has a wonderful aroma of herbs and green peas, and is sweet enough to bite into.
Apparently the chef got the idea from Grand Maison Tokyo's Japanese jelly couscous d(￣ ￣)
Fish dishes: Spanish mackerel, snow cabbage, and sesame
Kyoto's Spanish mackerel is thick and filling! !
The skin is crispy, the meat is moist, and the exquisite pasteurization gives it a nice fatty texture! !
I was surprised at how sweet snow cabbage was! ! This is amazing! !
The fragrant burnt butter sauce has the flavor of heshiko and the scent of Japanese parsley, making it enchanting.
The idea of combining heshiko and parsley with French sauce is amazing (≧∀≦*)
Meat dish: Noda duck
The duck has a chewy texture and is so delicious that you can chew it! !
This is a delicious duck with a rich aroma of fat and blood! !
There is such delicious duck produced domestically (￣◇￣;)
Orange cauliflower, tomato, Japanese radish, Shimonita green onion, and Udo.
The vegetables are perfectly cooked and seasoned, and all of them are delicious (^O^☆♪
The sauce has a deep umami flavor with the addition of an orange scent that will enchant you.
The plate is really hot d(￣ ￣)
Dessert: Butterbur, olive oil, and squid
It's a butterbur blancmange with a wonderful scent! !
This is an unexpectedly wonderful combination (^*−)−☆
Olive oil ice cream is smooth and rich.
The sourness of the tochiaika and the aroma of the crumble are a nice accent.
You really can't miss the dessert (￣O￣;)
Finally, we had tea.
It was a nice ending with a refreshing scent.
As always, the course content was incredible considering it was only 5,500 yen! !
Every dish was surprising and moving, and it was a happy time from beginning to end (๑˃̵ᴗ˂̵)
In particular, the sauce made with browned butter and heshiko and seri was exquisite! !
A wonderful dish was created by combining French and Japanese ingredients (o^^o)
The quality of the wine was high and they were particular about the glasses.
I had 4 full glasses and the pairing fee was 6000 yen, which feels cheap.
Today we also have champagne, white wine, red wine,
Everything was delicious and made me happy (//∇//)
Chef Kawadoko has a quiet atmosphere,
The food is very aggressive and each dish is a surprise! !
They are very good at incorporating Japanese ingredients into French cuisine.
Above all, I'm happy that they use seasonal ingredients d(^*^o)
4
Google
I feel more satisfied than the price. The menu is full of seasonal ingredients, vegetables, seafood, and meat, and is well-balanced and delicious! ! The small, cozy, one-off shop is fully booked. Is reservation required? Even though they didn't start all at once, the smooth delivery was impressive. The salty taste is just right, without any discomfort. Please heat the bread before serving. I don't have butter, but since I eat it with sauce, I don't mind if I don't have it. It was an impressive amount of multitasking.
The menu changes every two months. What will happen in August and September? ? I would like to visit again. I have a food allergy, but I'm afraid I can't make any substitutions, so I'd like to make a reservation at a restaurant that has a menu that I can eat.
The menu changes every two months. What will happen in August and September? ? I would like to visit again. I have a food allergy, but I'm afraid I can't make any substitutions, so I'd like to make a reservation at a restaurant that has a menu that I can eat.
5
Google
``L'inconnu'' rents out ``PLATE,'' a sister restaurant of Ebisu's authentic French restaurant ``Arty Show,'' and serves lunch-only courses.
At night, the restaurant opens as PLATE, a wine bar where you can enjoy à la carte cuisine, and during the day, as L'inconnu, where you can enjoy French courses, the chef shows off his skills in one operation.
Chef Minoru Kawadoko moved to France after training at restaurants both locally and in Tokyo.
After studying in Paris at the restaurants Qui plume la lune and Maison Rostang, he returned to Japan. He has been involved as a sous chef at Ebisu's innovative restaurant H (Akka) since its inception.
It is located halfway between Ebisu and Hiroo, about a 10-minute walk from both.
The restaurant name PLATE is on the outside wall, and the L'inconnu menu is posted in front of the entrance.
When you open the door and step in, you will be greeted by a gentle chef.
You will be guided to a counter seat.
There are 6 counter seats overlooking the kitchen and 1 box seat for 4 people.
A space with a sophisticated and calm atmosphere.
There is only one type of course: Omakase.
We offer course meals that incorporate carefully selected seasonal ingredients from Japan and overseas.
The menu consists of 5 seasonal omakase courses.
The price is an astonishing 5,500 yen (tax and service charge included).
The course includes two appetizers, a fish dish, a meat dish, a dessert, and coffee or tea.
◆Seasonal Omakase Course 5,500 yen
◆Wine pairing 3 glasses (foam, white, red) 4,800 yen
*For wine pairing, you can choose the number of glasses and the combination of bubbles, white, and red.
Please make a reservation for the course and request pairing on the spot.
What's nice about it is that you can choose from bubbles or white.
〇 Arnaud de Cheurlin
Réserve Brut Champagne
The course begins with a toast with champagne.
Enjoy while listening to the chef's explanation when serving.
▪️3-year-old oysters, green peas, new onions
・Oysters from Sanriku
・Whelk shellfish
・New onion puree
・Green peas
・Herb oil
Rich and creamy 3-year-old oysters are gently coated with sweet and smooth fresh onion puree.
The texture of whelk is a nice accent.
Herbal oil has a refreshing scent.
▪️Cherry blossoms and bamboo shoots
・Kumamoto prefecture horse sashimi
・Kagoshima bamboo shoots
・Selbachiko
・Fresh ginger sauce
・Japanese pepper
The horse meat is grilled on the surface to give it a seared-like finish, and the red meat has an excellent flavor.
The roasted bamboo shoots are fragrant.
The spicy ginger sauce and the scent of Japanese pepper are a perfect match.
〇 Olivier Leflaive
Bourgogne 'Les Sétilles' 2020
Enjoy white wine before fish dishes.
▪️Sakura sea bream firefly squid
・Tokushima Prefecture Sakuratai
・Firefly squid
·mushroom
・Shiitake mushroom
・Net fat
・Mini asparagus
・Voute sauce
Sakura sea bream wrapped in fishnet fat is filled with toppings of firefly squid and shiitake mushrooms.
The rich velouté sauce mixes well with the pale cherry blossom sea bream that falls apart.
You can feel the wonderful flavor from the sauce, which is made from the fish stock.
〇 Château Peyrabon
Haut-Medoc 2017
And the third cup is red and enjoys the meat.
▪️Lamb
・Irish rum
・Meat from the waist area
・Sauce extracted from bones
・Potato mille-feuille
・Hanabiratake
·zucchini
The roasted loin meat has just the right amount of lamb flavor and is very juicy and soft.
Wrapped in fat, it locks in the flavor.
Naturally, the sauce extracted from lamb bones is a perfect match.
Enjoy the taste of the sauce by coating the Hanabiratake mushrooms with plenty of this sauce.
The texture of the potato mille-feuille is interesting.
▪️Tochiaika pistachio
・Tochiaika
・Pistachio cream
・Mascarpone ice cream
·sponge
・Gateau tailoring
From the bottom, the Hachette dessert is beautifully layered with sponge, mascarpone, pistachio cream, strawberries, and gateau.
The moist and soft sponge is combined with cold mascarpone and rich pistachio cream, and the refreshingly sweet and sour strawberries and the fragrant and crispy baked gateau create a sense of unity.
〇 Kyoto tea
Chef Kawadoko's very kind and friendly customer service allows you to relax and enjoy your meal.
Modern French is created while incorporating classical elements.
The food is of surprisingly high quality.
The food is voluminous and the amount of wine is generous, making it very satisfying.
A French course that you can easily enjoy in a calm space.
It can be used in a variety of situations, including reserved for 4 people or enjoyed in a small space at the counter.
The menu structure seems to change every two months.
I would love to visit again when the seasons change.
At night, the restaurant opens as PLATE, a wine bar where you can enjoy à la carte cuisine, and during the day, as L'inconnu, where you can enjoy French courses, the chef shows off his skills in one operation.
Chef Minoru Kawadoko moved to France after training at restaurants both locally and in Tokyo.
After studying in Paris at the restaurants Qui plume la lune and Maison Rostang, he returned to Japan. He has been involved as a sous chef at Ebisu's innovative restaurant H (Akka) since its inception.
It is located halfway between Ebisu and Hiroo, about a 10-minute walk from both.
The restaurant name PLATE is on the outside wall, and the L'inconnu menu is posted in front of the entrance.
When you open the door and step in, you will be greeted by a gentle chef.
You will be guided to a counter seat.
There are 6 counter seats overlooking the kitchen and 1 box seat for 4 people.
A space with a sophisticated and calm atmosphere.
There is only one type of course: Omakase.
We offer course meals that incorporate carefully selected seasonal ingredients from Japan and overseas.
The menu consists of 5 seasonal omakase courses.
The price is an astonishing 5,500 yen (tax and service charge included).
The course includes two appetizers, a fish dish, a meat dish, a dessert, and coffee or tea.
◆Seasonal Omakase Course 5,500 yen
◆Wine pairing 3 glasses (foam, white, red) 4,800 yen
*For wine pairing, you can choose the number of glasses and the combination of bubbles, white, and red.
Please make a reservation for the course and request pairing on the spot.
What's nice about it is that you can choose from bubbles or white.
〇 Arnaud de Cheurlin
Réserve Brut Champagne
The course begins with a toast with champagne.
Enjoy while listening to the chef's explanation when serving.
▪️3-year-old oysters, green peas, new onions
・Oysters from Sanriku
・Whelk shellfish
・New onion puree
・Green peas
・Herb oil
Rich and creamy 3-year-old oysters are gently coated with sweet and smooth fresh onion puree.
The texture of whelk is a nice accent.
Herbal oil has a refreshing scent.
▪️Cherry blossoms and bamboo shoots
・Kumamoto prefecture horse sashimi
・Kagoshima bamboo shoots
・Selbachiko
・Fresh ginger sauce
・Japanese pepper
The horse meat is grilled on the surface to give it a seared-like finish, and the red meat has an excellent flavor.
The roasted bamboo shoots are fragrant.
The spicy ginger sauce and the scent of Japanese pepper are a perfect match.
〇 Olivier Leflaive
Bourgogne 'Les Sétilles' 2020
Enjoy white wine before fish dishes.
▪️Sakura sea bream firefly squid
・Tokushima Prefecture Sakuratai
・Firefly squid
·mushroom
・Shiitake mushroom
・Net fat
・Mini asparagus
・Voute sauce
Sakura sea bream wrapped in fishnet fat is filled with toppings of firefly squid and shiitake mushrooms.
The rich velouté sauce mixes well with the pale cherry blossom sea bream that falls apart.
You can feel the wonderful flavor from the sauce, which is made from the fish stock.
〇 Château Peyrabon
Haut-Medoc 2017
And the third cup is red and enjoys the meat.
▪️Lamb
・Irish rum
・Meat from the waist area
・Sauce extracted from bones
・Potato mille-feuille
・Hanabiratake
·zucchini
The roasted loin meat has just the right amount of lamb flavor and is very juicy and soft.
Wrapped in fat, it locks in the flavor.
Naturally, the sauce extracted from lamb bones is a perfect match.
Enjoy the taste of the sauce by coating the Hanabiratake mushrooms with plenty of this sauce.
The texture of the potato mille-feuille is interesting.
▪️Tochiaika pistachio
・Tochiaika
・Pistachio cream
・Mascarpone ice cream
·sponge
・Gateau tailoring
From the bottom, the Hachette dessert is beautifully layered with sponge, mascarpone, pistachio cream, strawberries, and gateau.
The moist and soft sponge is combined with cold mascarpone and rich pistachio cream, and the refreshingly sweet and sour strawberries and the fragrant and crispy baked gateau create a sense of unity.
〇 Kyoto tea
Chef Kawadoko's very kind and friendly customer service allows you to relax and enjoy your meal.
Modern French is created while incorporating classical elements.
The food is of surprisingly high quality.
The food is voluminous and the amount of wine is generous, making it very satisfying.
A French course that you can easily enjoy in a calm space.
It can be used in a variety of situations, including reserved for 4 people or enjoyed in a small space at the counter.
The menu structure seems to change every two months.
I would love to visit again when the seasons change.
5
Google
Open only during the day, renting space from the wine bar Plate. Reservation required, 1 type of omakase (4,800 yen, tax included, no service).
The ingredients, taste, presentation, pasteurization, and quantity are at an unimaginable level for this price.
The chef is gentle and humble, and although he is young, he is well trained.
I would like to hear about the menu changes every two months! !
The ingredients, taste, presentation, pasteurization, and quantity are at an unimaginable level for this price.
The chef is gentle and humble, and although he is young, he is well trained.
I would like to hear about the menu changes every two months! !
4
Google
[L'inconnu] (Ebisu)
High-level French food at ¥4,800, a great deal!
A rented restaurant that only serves lunch and requires reservations.
I happened to come across this shop while walking in Ebisu.
The course menu was so nice that I decided to visit later!
This is a popular restaurant that operates as a wine bar at night.
A restaurant where a handsome chef serves lunch only during the day.
It's not well known yet, but it's a high-quality French course that's reasonably priced at ¥4,800, so we recommend it!
Lunch course for 5/13
・Yasu Tamashu Sakura Shrimp
・Green asparagus whelk
・Grunt burnt butter
・Omi duck
・Lychee lime yogurt
・Coffee or red roasted tea
All the dishes are colorful and beautiful to look at.
The quality of the food is high, and each item is delicious!
The menu seems to change according to the seasons, so I want to come back regularly!
High-level French food at ¥4,800, a great deal!
A rented restaurant that only serves lunch and requires reservations.
I happened to come across this shop while walking in Ebisu.
The course menu was so nice that I decided to visit later!
This is a popular restaurant that operates as a wine bar at night.
A restaurant where a handsome chef serves lunch only during the day.
It's not well known yet, but it's a high-quality French course that's reasonably priced at ¥4,800, so we recommend it!
Lunch course for 5/13
・Yasu Tamashu Sakura Shrimp
・Green asparagus whelk
・Grunt burnt butter
・Omi duck
・Lychee lime yogurt
・Coffee or red roasted tea
All the dishes are colorful and beautiful to look at.
The quality of the food is high, and each item is delicious!
The menu seems to change according to the seasons, so I want to come back regularly!