Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant name |
Aile Blanche(Aile Blanche)
|
---|---|
Categories | French、Wine bar |
Phone number (for reservation and inquiry) |
050-5456-5712 |
Reservation Availability |
Reservations Only
キャンセルポリシー:前日50%、当日100%のキャンセル料(人数分のプラン料金)を頂戴いたします。(営業日換算※前日、前々日が弊社定休日にあたる場合には、その日数分だけキャンセル料金の発生が早くなりますのでご注意下さい。) |
Address |
東京都港区麻布十番2-8-10 パティオ麻布十番 5F |
Transportation |
Tokyo Metro Namboku Line, Azabu-Juban Station, Exit 4, 3 minutes walk, 5th floor of a small building in front of Picard 183 meters from Azabu Juban. |
Opening hours |
|
Budget |
¥15,000~¥19,999 |
Budget(Aggregate of reviews) |
¥15,000~¥19,999¥5,000~¥5,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
おひとり様1,100円(税込) |
Number of seats |
14 Seats ( 5 tables and 4 seats at the members-only chef's counter) |
---|---|
Private dining rooms |
not allowed |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Drink |
Wine,Particular about wine |
---|---|
Food |
Particular about vegetable |
Occasion |
|
---|---|
Location |
Secluded restaurant |
Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Sommelier |
Dress code |
There is no particular dress code, but please refrain from wearing shorts or sandals. |
Website | |
The opening day |
2007.3.9 |
Phone Number |
03-5439-4338 |
I wanted to try the marriage of delicate cuisine and Japanese wine, so I decided to work one on one with a mentor from a wine club.From the appetizers to the main course, this job allows me to feel the Japanese elements in French cuisine. A very interesting attempt: How about venison and grated konbu? ? ? I was left with that impression. Maybe it was because we were so excited about a wide variety of topics, from work and career to child-rearing that I couldn't concentrate on the food and wine, but I wonder what the course dishes and the wine pairings were like. I felt something was missing. It's good, but I don't feel anything that moves me, and the same goes for the communication with the sommelier. Will you find out more about it when you go there? Don't you understand?