Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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料理も絶品のNo.1シャンパンバーin恵比寿
久しぶりにひとりで行きつけのシャンパンに深夜１時過ぎに訪れました。2008年のオープン以来通い続けているシャンパーニュの名店です。その他のワインも多数あります。シャンパーニュに於いては日本ではストックバライティーNo.1です。
今回は、ボトルで3本の中からオススメされたLecrerc Briantのシャンパーニュを選び、ピノノアール40%+ピノムニエ40%+シャルドネ20%のとてもバランスの良いスッキリめの逸品でした。
そして数多くの美味しそうな新作料理を見て迷ってたら、常駐シェフの齋藤さんにオススメされたのは、昨年の冬にも作っておられた大好きなカスレ/cassouletをでした。これはもう絶品で、塩加減が抜群の日本人に好まれる味付けで、とろけた豆に火加減バッチリの鴨のコンフィ、豚バラに豚ロースも少しカリッとしていて、夜でも全く重くなく完食しちゃいました。小さめのバケットも2枚共に頂いちゃいました。
内観のイメージをご参考に頂くべくたくさん写真を載せておきました。デート、女子会、接待等々のどんな場面でも使える恵比寿駅近の最高のお店です。目印は恵比寿神社です。
シャンパーニュで日本一のストック誇る名店
[金額はボトル1本と料理入れた場合] ひとり、女子会やデート、色んな場面でも使えるオススメの日本一のストックを誇るシャンパンバーです。
オープン当初から通う雰囲気良しで、シャンパーニュやワインのみならず、常駐の腕の良いシェフがいるので料理もかなりレベル高く美味いお店です。普通の高級レストランにも勝るとも劣らないクオリティーです。
カウンターは間違いなくオススメだが、半2階にもかなりテーブル席があり、プライベートルームもあります。たまにカウンター席でひとりでコース的な感じでディナーをしているお店です。
個人的に恵比寿でシャンパンやワイン好き/通ならここほぼ一択です。同系列の恵比寿西の五差路近くのそろそろ20周年を迎えるAlbenteもオススメ。そちらはもう少しカジュアルな雰囲気。
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Restaurant information
Details
| Restaurant name |
Cave de Champagne DIVIN（Cave de Champagne DIVIN）
|
|---|---|
| Categories | Wine bar、French、Italian |
| Phone number (for reservation and inquiry) |
03-3461-1389 |
| Reservation Availability |
Reservations available |
| Address |
東京都渋谷区恵比寿西1-10-3 トラストリンク恵比寿ビル B1F |
| Transportation |
2 minutes walk from JR Ebisu Station West Exit 1 minute walk from Subway Hibiya Line Exit 2 207 meters from Ebisu. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT9013201016557 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
37 Seats （ Counter: 10 seats Table: 16 seats Private room: 1 room/maximum 12 people） |
|---|---|
| Maximum party size | 37people（Seating）、50people（Standing） |
| Private dining rooms |
OK For 6 people、For 8 people Private room fee available for up to 12 people (need to be negotiated) However, private room fee is free for groups of 6 or more or food and beverage costs of 66,000 yen or more. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Completely non-smoking from September 1, 2019 |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Couples seats,Counter,Sofa seats,Free Wi-Fi available |
Menu
| Set menu |
All you can drink |
|---|---|
| Drink |
Wine,Cocktails,Particular about wine,Particular about cocktails |
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Sommelier |
| Website | |
| The opening day |
2008.6.3 |
| Remarks |
reserved use: Negotiable Corkage fee: 10,000 yen per bottle of wine |
There is another shop a few hundred meters away that is run by the same owner as Alvente and has an even more majestic and fashionable interior. You can get a better idea of the interior by looking at the past two reviews. We also have a personal chef, whose skills rival those of famous restaurant chefs. I received the cassoulet at what was probably the last time I could eat it this winter, and I was surprised to find that it had evolved even further, even though it was originally extremely delicious. This masterpiece of cassoulet is made with duck confit, pork belly, and white kidney beans, all with an excellent amount of salt, making it the perfect seasoned dish to suit Japanese tastes. Another favorite dish is the kale and gizzard salad. The chef carefully prepares the gizzard and takes time to make it into a confit, so it is soft but still has a satisfying texture and is extremely delicious. Champagne 1er Cru 'Le Village' Extra Brut Pierre Baillette. The winery seems to use natural care and production methods, with horses running around the vineyards, without the use of pesticides, and without the use of machinery as much as possible. It was an exquisite champagne with a blend of 40% Chardonnay, 40% Pinot Noir, and 20% Meunier. I would like to take my time again and enjoy champagne while having a full meal by myself for the first time in a while. Or it would be great if you could use it on a date after a long time.