Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
APICIUS
(アピシウス)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Manabu Iwamoto - A master craftsman who inherits traditions and passes them on to the future
Review
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Review 1,373casesFollower 2,633PeoplePick-up reviews
ドーバー海峡の舌平目と焼尻島のサフォーク羊 in 日比谷
この日は超久々にこちら、老舗のグランメゾンを訪れました。 この歳になっても、まだ先輩やコーチ、メンターというのはいるワケでして(^_^;)、今回は新しく私のコーチとなるかなりシニアな方をお誘いしてのディナー。 和食よりも洋食が、日本酒よりもワイン、流行り系よりもオーセンティックなのを好まれるとの...Find out more
2023/08 Visitation
1times
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Review 2,493casesFollower 7,584Peopleグランド・メゾン、かくあるべし、の巻
金曜日の夜です。 有楽町一丁目です。 今夜はグランド・メゾンの泰斗、【アピシウス】さんにお伺いしました。 亡き家内の抗がん剤治療も山場を超え、体調もやや持ち直した...Find out more
2024/04 Visitation
1times
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Review 551casesFollower 1,274People「アピシウス」での贅沢ランチ体験：洗練された味わいと感動の連続
今日は友人と一緒に、日本を代表するフランス料理の名店「アピシウス」でランチを楽しむことにしました。落ち着いた雰囲気の店内に足を踏み入れると、洗練された空間に包まれ、期待が高まります...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
APICIUS（APICIUS）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry)・Inquiry |
03-3214-1361 |
| Reservation Availability |
Reservations available |
| Address |
東京都千代田区有楽町1-9-4 蚕糸会館 Ｂ１Ｆ |
| Transportation |
2 minutes walk from JR Yurakucho Station, Central West Exit 110 meters from Hibiya. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料12% |
Seats/facilities
| Number of seats |
60 Seats |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables No smoking in the dining area, but cigar and smoking permitted at the bar |
| Parking lot |
not allowed There is a paid parking lot at the Silkworm Building. Low-riding cars with number plate numbers are not allowed. The nearest parking lot is the Electric Building. |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Sofa seats |
Menu
| Drink |
Wine,Cocktails,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations,Sommelier,Take-out |
| Dress code |
Smart casual. Men must wear a jacket (if you don't have one, they will lend you one). Jeans and sneakers are not allowed. |
| Website | |
| The opening day |
1983.. |
| Remarks |
In recent years, the number of foreigners has increased, so you can dine alone for both lunch and dinner. You can also order a dinner course for lunch. |
閉じる
ChefManabu Iwamoto - A master craftsman who inherits traditions and passes them on to the future
Born in Tokyo in 1959. After graduating from a culinary school, he worked at the prestigious French restaurant "Piaget" for four years to solidify his foundation. In 1983, he joined "Apicius". He trained under the first head chef, Chef Norio Takahashi, one of the greatest treasures of French cuisine in Japan, and became sous chef. In 2008, he became the restaurant's third head chef. While preserving the traditional dishes of "Apicius", he creates new dishes that incorporate his own rich sensibilities.
A long-established grand maison where you can experience the essence of French cuisine cuisine. Enjoy distinctive wines and gourmet food prepared by four sommeliers
Since its opening in 1983, Apicius has continued to lead the French cuisine world in Japan. When you open the door and pass through the entrance, you will find a calm world with an impressive apple mo
...tif, just like a European museum. While carefully preserving traditional recipes, it is Mr. Iwamoto, the head chef, who breathes new life with dishes that add a sense of playfulness. A dish that conveys the essence and dignity of French cuisine, which is not at the mercy of the times, is complemented by a variety of unique wines proposed by four sommeliers.