Saucer
Tokyo
French
Saucer Description
Located in Tokyo, Saucer is a French restaurant that offers a unique dining experience. The name 'Saucer' comes from the French word for sauce, reflecting the chef's expertise in creating flavorful dishes that are complemented by carefully crafted sauces. The restaurant features an open kitchen with counter seating, allowing guests to witness the culinary creations being prepared right in front of them. For those who prefer a more relaxed atmosphere, there are also table seats where you can enjoy your meal while admiring contemporary art.
What sets Saucer apart is the chef's dedication to using only the finest ingredients and drawing out their natural flavors. The menu showcases a variety of dishes that highlight the chef's culinary skills and the art of French cuisine. One of the standout offerings is the Saucer Course, a 12-course meal that allows guests to savor the essence of seasonal ingredients paired with the chef's signature sauces. The base of these sauces is a triple consommé, meticulously prepared over three days to create a rich and flavorful base.
In addition to the exceptional food, Saucer also boasts an extensive wine list, with a focus on Bordeaux and Burgundy wines. This carefully curated selection perfectly complements the flavors of the dishes and enhances the overall dining experience. Whether you're a wine connoisseur or simply appreciate a good glass of wine, Saucer has something to offer.
With its hidden location and elegant ambiance, Saucer is a true hidden gem in Tokyo. It provides a sanctuary for those seeking a high-quality dining experience combined with a touch of art and sophistication. Whether you're celebrating a special occasion or simply looking to indulge in exquisite French cuisine, Saucer is the perfect destination.
What sets Saucer apart is the chef's dedication to using only the finest ingredients and drawing out their natural flavors. The menu showcases a variety of dishes that highlight the chef's culinary skills and the art of French cuisine. One of the standout offerings is the Saucer Course, a 12-course meal that allows guests to savor the essence of seasonal ingredients paired with the chef's signature sauces. The base of these sauces is a triple consommé, meticulously prepared over three days to create a rich and flavorful base.
In addition to the exceptional food, Saucer also boasts an extensive wine list, with a focus on Bordeaux and Burgundy wines. This carefully curated selection perfectly complements the flavors of the dishes and enhances the overall dining experience. Whether you're a wine connoisseur or simply appreciate a good glass of wine, Saucer has something to offer.
With its hidden location and elegant ambiance, Saucer is a true hidden gem in Tokyo. It provides a sanctuary for those seeking a high-quality dining experience combined with a touch of art and sophistication. Whether you're celebrating a special occasion or simply looking to indulge in exquisite French cuisine, Saucer is the perfect destination.
Get Inspired By This Cuisine
Saucer Overview
Nearby Stations
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Daikan-yama Station
Tokyu Corporation Toyoko LineOperating Hours
Sun: Closed
Mon: 6:00PM-11:00PM
Tue: 6:00PM-11:00PM
Wed: 6:00PM-11:00PM
Thur: 6:00PM-11:00PM
Fri: 6:00PM-11:00PM
Sat: 6:00PM-11:00PM
Mon: 6:00PM-11:00PM
Tue: 6:00PM-11:00PM
Wed: 6:00PM-11:00PM
Thur: 6:00PM-11:00PM
Fri: 6:00PM-11:00PM
Sat: 6:00PM-11:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Non-smoking
Sake Selection
Stylish Interior
Saucer Reviews
Saucer Google Average Rating
4.4
5
Google
I was looking for a delicious French restaurant to go to when my sister was coming to Tokyo for work, and I found this place. She really likes Esquith, and was looking forward to the French cuisine prepared by the chef who worked there. Originally, it was quite difficult to enter, but now you can make reservations online, which is great! I took the opportunity to order a pairing wine + champagne to go with the full course. After all, when I'm with my gourmet sister, I want to eat and drink deliciously. Incidentally, the name of the restaurant, ``sauce,'' refers to the concept of using bread to scoop up the sauce on the plate and eating it perfectly until the end. That's why the bread is so delicious. However, be careful: it's so delicious that if you refill it, you may end up not being able to finish the course until the very last minute!
Every dish was so delicious that I could eat every last drop of sauce. There are counters and tables, but if you want to enjoy your meal, you should definitely go to the counter. I highly recommend it, as you'll have the opportunity to ask the chef lots of questions about anything you're curious about.
Every dish was so delicious that I could eat every last drop of sauce. There are counters and tables, but if you want to enjoy your meal, you should definitely go to the counter. I highly recommend it, as you'll have the opportunity to ask the chef lots of questions about anything you're curious about.
5
Google
The restaurant has 4 counter seats and 8 table seats.
A modern and chic space where you can relax and spend time.
Issei Yuasa group,
Chef Kazuma left behind what used to be a research institute.
Sauce (French meaning to wipe the sauce off the plate)
Chef Gunji was in charge of saucé at a French restaurant in Paris, France → Michelin 1 star restaurant Maison Clovis in Lyon → Ginza Esquith, gaining experience.
A one-of-a-kind modern French cuisine based on the theme of the quintessence of French sauce. The taste of each dish was completely different from what I had imagined, and I was like, "Wow, this is delicious!"
Consommé, the essence of sauce, is a triple consommé soup that is carefully prepared in three steps over three days.
Only 3L of soup can be extracted from 20kg of branded chicken. The ultimate consommé!
It is also the base of all Sauce dishes.
24,200 Wine pairing 11,000
◯Gougères
To the hollow and light cookie dough
Sandwiched with aged potato mousse,
The green spiciness of horseradish is a nice accent.
caviar and sour cream on top
The rich cheesy taste turns into wasabi in your mouth, passes through your nose, and then the mellow cheesy taste returns to your mouth.
◯Consommé
Consomme, which is represented by the store, is just a hassle.
Make the best chicken stock over 3 days
It's concentrated and has a wonderful richness and vegetable aroma.
◯Hairy crab
The bottom layer is
Poirot green onions from France are slowly cooked to bring out their sweetness and aroma to the fullest, then pressed and marinated with consommé.
In the middle, hairy crab tartare and smoked scallops add complexity.
◯ Sauce
A dish that means wiping the sauce on your plate with homemade bread.
◯Abalone
Pitch black charred ♡
The chef's jokes are also funny~
Luxurious frites of Ezo abalone coated with squid ink
The abalone liver sauce is combined with spices,
It's seasoned like curry!
◯Topinambul
Fluffy soup of Jerusalem artichoke and consommé
I like that it's light and the earthiness helps me reset.
◯Hot appetizer Omi duck
A hamburger steak with herbs without the duck!
It tastes like salsiccia.
◯Today's fish: Pheasant grouper
The grouper at this time of year has fat on its skin,
Dip it in a frying pan and bake until crispy.
◯Palate cleanser peanuts
Chawanmushi made with triple consommé,
Top with peanut potage and close the lid.
Delicious with a mellow texture and a very gentle taste.
◯Today's sashimi meat Ezo deer
The beautifully cooked thigh meat is truly tender.
Feeling bland
◯Persimmon & chocolate
Boil down the Porto wine and mix it with white wine.
Compote persimmon.
Condensed milk gelato, chocolate granita,
◯Apple Tatin
earl gray and cinnamon
2 hours in the oven with butter and vanilla
Tatin that looks like a condensed whole apple...
It was so rich it was great
◯Tea
Fresh tea brewed with lemongrass, lemon thyme, jasmine flowers and spearmint
It's a comforting flavor ♡
A modern and chic space where you can relax and spend time.
Issei Yuasa group,
Chef Kazuma left behind what used to be a research institute.
Sauce (French meaning to wipe the sauce off the plate)
Chef Gunji was in charge of saucé at a French restaurant in Paris, France → Michelin 1 star restaurant Maison Clovis in Lyon → Ginza Esquith, gaining experience.
A one-of-a-kind modern French cuisine based on the theme of the quintessence of French sauce. The taste of each dish was completely different from what I had imagined, and I was like, "Wow, this is delicious!"
Consommé, the essence of sauce, is a triple consommé soup that is carefully prepared in three steps over three days.
Only 3L of soup can be extracted from 20kg of branded chicken. The ultimate consommé!
It is also the base of all Sauce dishes.
24,200 Wine pairing 11,000
◯Gougères
To the hollow and light cookie dough
Sandwiched with aged potato mousse,
The green spiciness of horseradish is a nice accent.
caviar and sour cream on top
The rich cheesy taste turns into wasabi in your mouth, passes through your nose, and then the mellow cheesy taste returns to your mouth.
◯Consommé
Consomme, which is represented by the store, is just a hassle.
Make the best chicken stock over 3 days
It's concentrated and has a wonderful richness and vegetable aroma.
◯Hairy crab
The bottom layer is
Poirot green onions from France are slowly cooked to bring out their sweetness and aroma to the fullest, then pressed and marinated with consommé.
In the middle, hairy crab tartare and smoked scallops add complexity.
◯ Sauce
A dish that means wiping the sauce on your plate with homemade bread.
◯Abalone
Pitch black charred ♡
The chef's jokes are also funny~
Luxurious frites of Ezo abalone coated with squid ink
The abalone liver sauce is combined with spices,
It's seasoned like curry!
◯Topinambul
Fluffy soup of Jerusalem artichoke and consommé
I like that it's light and the earthiness helps me reset.
◯Hot appetizer Omi duck
A hamburger steak with herbs without the duck!
It tastes like salsiccia.
◯Today's fish: Pheasant grouper
The grouper at this time of year has fat on its skin,
Dip it in a frying pan and bake until crispy.
◯Palate cleanser peanuts
Chawanmushi made with triple consommé,
Top with peanut potage and close the lid.
Delicious with a mellow texture and a very gentle taste.
◯Today's sashimi meat Ezo deer
The beautifully cooked thigh meat is truly tender.
Feeling bland
◯Persimmon & chocolate
Boil down the Porto wine and mix it with white wine.
Compote persimmon.
Condensed milk gelato, chocolate granita,
◯Apple Tatin
earl gray and cinnamon
2 hours in the oven with butter and vanilla
Tatin that looks like a condensed whole apple...
It was so rich it was great
◯Tea
Fresh tea brewed with lemongrass, lemon thyme, jasmine flowers and spearmint
It's a comforting flavor ♡
5
Google
We were talking about wanting to eat delicious French food, and a gourmet person gave us some recommendations. It was a reward for all the hard work we've put in this year.
It is located in the basement of a building heading towards Shibuya from the five-way intersection in Ebisu West. There's no sign posted, so it's a hidden gem that only those in the know know that there is a French restaurant in the basement of this building.Press 101 on the intercom, go down to the basement, and enter the store. There is a counter and spacious table seats. We took seats at the counter, which had a sense of realism.
The chef welcomed us warmly. Chef Gunji, who trained at a famous French restaurant, was warm and approachable, a comforting presence, and he explained things in easy-to-understand terms while cooking at the counter.
The restaurant's name, Saucer, means to put sauce on or wipe off sauce, and is particular about sauce.
The inside of the store was filled with the pleasant smell of homemade bread being baked just in time for the store, and I was shown some bread that had just been baked. The delicious-looking bread with herbs will get you excited.
What I received this day
・Seasonal Omakase Course 24,200 yen
・5 pairings 11,000 yen
A champagne toast before the pairing.
A crisp flavor called Andre Clouet with no added sugar.
・Gujur
Bite-sized baked choux pastry kneaded with cheese, sandwiched with potato mousse, caviar, and wasabi. The wasabi was tangy and the caviar had a nice salty taste.
The plates are made from French Gien. After this, it will be served on a beautiful Jian plate.
·consomme
Triple consommé soup used in all dishes.
Made by boiling only chicken for three days, it is rich and has the best flavor.
・Pairing
White. Riesling is a natural wine. An easy-drinking wine with a fruity aroma.
・Crystal pomelo
Hairy crab tartare topped with crystal pomelo and green apple jelly. It's refreshing and delicious.
・Sauce
Today's sauce is triple consommé and golden carrot sauce. Wipe up the sauce with freshly baked bread. The sweet sauce is delicious.
・Pairing
White. French Viognier. A refreshing drink that brings out the aroma of fruit.
・Silt
Milt meuniere baked in homemade batter. The inside is creamy and the secret ingredient is Nepalese pepper. With Kishu Nanko plum sauce.
・Romanesco
Romanesco soup made with triple consommé and kelp soup stock. No salt at all, just the taste of vegetables. It's not that everything is delicious, but that there are different combinations of vegetables that go well with each other.
・Pairing
red. A long-aged, fruity Pinot Noir from Burgundy.
・Quail
Quail thigh and breast confit.The green sauce is Kujo green onion. The eggs are made with quail sauce using Shoujaku eggs, which are popular in the chef's hometown of Hiratsuka. This Shoujaku egg is so rich that I want to eat it at TKG.
・Pairing
White. Oaksey-Duresse from Burgundy. Refreshing and dry.
·flounder
Flat meuniere. Served with stir-fried Shimonita green onions. The sauce made from herbs and fish stock has an Asian flavor and is delicious.
・Consommé Royale
Matsutake chawanmushi with triple consommé and Shoujaku egg. Elegant and rich taste.
・Pairing
red. Merlot is perfect for game and meat dishes.
・Ezo deer
Roasted Ezo deer. No smell, soft and delicious. The secret ingredient is Hatcho miso, and the miso sauce is served with trumpet mushrooms and mushroom mousse.
·persimmon
Persimmons made with Porto wine and vanilla look like tomatoes. Served with condensed milk ice cream and chocolate granita.
・Red apple
Red apple tarte tatin. Topped with Earl Gray ice cream.
Both desserts were delicious and not too sweet.
・4 types of herbal tea
Lemongrass, lemon thyme, spearmint, and jasmine flowers.The chef mixes and brews it for you.
It had a nice scent of lemongrass.It was an elegant and delicious lemongrass tea. I love lemongrass, and when I go to Thailand I buy tea made from lemongrass leaves, but it's completely different. Apparently they only use the really good parts.
The serving time is slow, so it's perfect when you want to enjoy your meal leisurely without worrying about time. Recommended for anniversaries and rich girls' gatherings.All the food was delicious and we had a wonderful time. I would like to visit you again sometime.
It is located in the basement of a building heading towards Shibuya from the five-way intersection in Ebisu West. There's no sign posted, so it's a hidden gem that only those in the know know that there is a French restaurant in the basement of this building.Press 101 on the intercom, go down to the basement, and enter the store. There is a counter and spacious table seats. We took seats at the counter, which had a sense of realism.
The chef welcomed us warmly. Chef Gunji, who trained at a famous French restaurant, was warm and approachable, a comforting presence, and he explained things in easy-to-understand terms while cooking at the counter.
The restaurant's name, Saucer, means to put sauce on or wipe off sauce, and is particular about sauce.
The inside of the store was filled with the pleasant smell of homemade bread being baked just in time for the store, and I was shown some bread that had just been baked. The delicious-looking bread with herbs will get you excited.
What I received this day
・Seasonal Omakase Course 24,200 yen
・5 pairings 11,000 yen
A champagne toast before the pairing.
A crisp flavor called Andre Clouet with no added sugar.
・Gujur
Bite-sized baked choux pastry kneaded with cheese, sandwiched with potato mousse, caviar, and wasabi. The wasabi was tangy and the caviar had a nice salty taste.
The plates are made from French Gien. After this, it will be served on a beautiful Jian plate.
·consomme
Triple consommé soup used in all dishes.
Made by boiling only chicken for three days, it is rich and has the best flavor.
・Pairing
White. Riesling is a natural wine. An easy-drinking wine with a fruity aroma.
・Crystal pomelo
Hairy crab tartare topped with crystal pomelo and green apple jelly. It's refreshing and delicious.
・Sauce
Today's sauce is triple consommé and golden carrot sauce. Wipe up the sauce with freshly baked bread. The sweet sauce is delicious.
・Pairing
White. French Viognier. A refreshing drink that brings out the aroma of fruit.
・Silt
Milt meuniere baked in homemade batter. The inside is creamy and the secret ingredient is Nepalese pepper. With Kishu Nanko plum sauce.
・Romanesco
Romanesco soup made with triple consommé and kelp soup stock. No salt at all, just the taste of vegetables. It's not that everything is delicious, but that there are different combinations of vegetables that go well with each other.
・Pairing
red. A long-aged, fruity Pinot Noir from Burgundy.
・Quail
Quail thigh and breast confit.The green sauce is Kujo green onion. The eggs are made with quail sauce using Shoujaku eggs, which are popular in the chef's hometown of Hiratsuka. This Shoujaku egg is so rich that I want to eat it at TKG.
・Pairing
White. Oaksey-Duresse from Burgundy. Refreshing and dry.
·flounder
Flat meuniere. Served with stir-fried Shimonita green onions. The sauce made from herbs and fish stock has an Asian flavor and is delicious.
・Consommé Royale
Matsutake chawanmushi with triple consommé and Shoujaku egg. Elegant and rich taste.
・Pairing
red. Merlot is perfect for game and meat dishes.
・Ezo deer
Roasted Ezo deer. No smell, soft and delicious. The secret ingredient is Hatcho miso, and the miso sauce is served with trumpet mushrooms and mushroom mousse.
·persimmon
Persimmons made with Porto wine and vanilla look like tomatoes. Served with condensed milk ice cream and chocolate granita.
・Red apple
Red apple tarte tatin. Topped with Earl Gray ice cream.
Both desserts were delicious and not too sweet.
・4 types of herbal tea
Lemongrass, lemon thyme, spearmint, and jasmine flowers.The chef mixes and brews it for you.
It had a nice scent of lemongrass.It was an elegant and delicious lemongrass tea. I love lemongrass, and when I go to Thailand I buy tea made from lemongrass leaves, but it's completely different. Apparently they only use the really good parts.
The serving time is slow, so it's perfect when you want to enjoy your meal leisurely without worrying about time. Recommended for anniversaries and rich girls' gatherings.All the food was delicious and we had a wonderful time. I would like to visit you again sometime.
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