Restaurant L’allium

Click here to make a reservation during French Week.
The first floor is a beauty salon. The planetarium bar, which has become a hot topic, is located on the upper floor.

Here, go down the stairs to the first basement floor.
The ceiling is high, so it might be 2 floors underground.
The interior looks like a concert hall.
The warmth of the wood and the height of the ceiling are comfortable.
The sound also seems to echo.
I would like to go to the planetarium bar next time.

Finish your meal in the open kitchen.
French is not innovative, but incorporates Japanese style.
Chef Yoshiaki Shindo and his disciples create dishes in a peaceful atmosphere. All three of them fit well and have similar atmospheres.

The food seems to have a lot of yellow color overall. It's not flashy, but it's calm and unified.
The sauce was light, but since the conger eel and meat dishes were deep-fried, it felt heavy.
The Japanese taste is sprinkled throughout, creating a strange illusion that you're eating French food, but you're eating grilled eggplant.
Will there be pairings not only with wine but also with sake?
But it also reminded me of Robuchon...which was interesting.

The bread is also delicious.
There are many French restaurants these days that serve delicious bread.

I chose ginger ale as my toast drink. I was imagining a dry fizz, but it turned out to be a homemade sweet ginger ale with a hint of ginger. Before I could get the hang of the wine, I was full, and the only wine I had was Riesling.
Maybe it's because I drank at the 0th party before coming here, and the toast afterwards was ginger ale.
Most of the wines were Burgundy or Champagne.
However, the homemade ginger was delicious, so I would like to order it next time.

I was surprised at how voluminous the course was.
Great cost performance.
I regret eating so much lunch.

LE HAMO
Conger conger and eggplant rouleau made into a cuiré beignet with vegetable bouillon. Garnished with grilled eggplant coulis and flower spike perilla
The conger conger was fragrant and the grilled eggplant coulis spread in my mouth, giving it a French but Japanese feel. Very strange and amazing!

DU CHEF
Topped with shredded yellowtail and potato
Yellowtail and potatoes go well together.
The flavor of the yellowtail was amazing. It's too delicious.

LE CHATAIGNE
French chestnut velute made with nutmeg flavored cappuccino
with fragrant croutons
Hotter than I expected. It had lots of cubed chestnuts in it and was delicious. A little sweet like a cappuccino.

LE MANAGATSUO
Poiled pomfret from Kagawa Prefecture, topped with Kaga lotus root and green onion. Grilled mushrooms and ginger-scented beurre blanc.
The splendid Maitake mushrooms on top make it very satisfying to eat.
Excellent pasteurization of pomfret.
Maybe the reason I didn't really taste the ginger was because I drank homemade ginger.

LE PORC
Kuchidoke Kato pork fillet from Gunma Prefecture
Gracinere with shiitake mushroom duxelles and beurre foillot on potato eclase.
It was completely different than I imagined (lol)
The pork fillet is curled and fried, and is rich in potatoes and cheese. A little heavy towards the end.

PECHE
Herb-scented peach sabaran. Served with whole peach sorbet and tuile.
I was surprised to see peaches appearing at this time of year. Sabaran is a little sweet and has a succulent texture that spreads in your mouth, so it goes well with sorbet.

LE CAFE ET SES PETITS FOURS
Financier, Cookie, Part de Fruit

Herb tea
I'm happy to provide a pot.

【drink】
・Homemade ginger ale
・Riesling Grand Cru Keferkopf / Paul Brucker 2020
・Aqua Panna

We had French food in a nice space.
The interior was a highlight, and I was excited from beginning to end.
I was completely satisfied with my lunch.