Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Restaurant information
Details
| Restaurant name |
BistroCaniche（BistroCaniche）
|
|---|---|
| Categories | Bistro、French、Wine bar |
| Phone number (for reservation and inquiry) |
050-5592-7481 |
| Reservation Availability |
Reservations available
※アレルギー等ご予約時にお伝えください。 |
| Address |
東京都品川区上大崎2-18-25 1F |
| Transportation |
JR Yamanote Line, Tokyo Metro Namboku Line, Tokyu Meguro Line, 5 minutes walk from the west exit of Meguro Station *5 minutes walk from the west exit of Meguro Station along Meguro Mita-dori towards Ebisu (it will be across from Hotel Prince Garden). 359 meters from Meguro. |
| Opening hours |
|
| Budget |
￥8,000～￥9,999 ￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥10,000～￥14,999
|
| 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 NumberT3810270176393 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
550円 (パン、お水代として)ディナーのみ |
Seats/facilities
| Number of seats |
22 Seats （ Counter: 8 seats Table: 14 seats） |
|---|---|
| Maximum party size | 14people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Counter,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
(Surprise) Party accommodations(Birthday plate) |
| With children |
Kids are welcome |
| Website | |
| The opening day |
2018.7.8 |
| Phone Number |
03-6303-9287 |
Standing along Meguro Mita Street in Meguro, "Bistro Canish BISTROCANICHE Meguro" Owner and chef Tatsuo Shinohara wields his skills at a restaurant where you can easily enjoy authentic Bistro cuisine. A long-established restaurant in Nogizaka, which has been loved for 44 years as a restaurant where you can enjoy authentic cuisine made by French chefs French cuisine "Chez Pierre". There was a cute Bistro around the current Nogizaka Denny's. Chef Shinohara was so impressed by the taste of bouillabaisse that he worked under Pierre Prijean, the owner and chef of Chez Pierre. At that time, I learned not the French cuisine of hotels and grand maisons, but the true French home cooking Bistro After training at Chez Pierre, Chef Shinohara traveled to France to study at the popular restaurant Chez Lamijean in Paris and the local Michelin Guide Paris 2019 one-star restaurant "Kitchen Gallery", and after returning to France, he worked for 10 years as a sous chef and executive chef at Tsuki sur Lamer, a French restaurant in Takeshiba that also handles weddings. In July 2018, Bistro Caniche (Bistro Caniche) opened. "Tsuki sur La Mer" is an affiliate of "Les En Fangates", a famous terrine store, and is thoroughly committed to terrine. To a diner with a friend. selection Courses. [Cheers] "Perrier" [Amuse Boucher] "Cream cheese and toast" Boursin? Addictive taste. [Appetizer] "Pate de Campagne" It has a meaty taste and rich richness, but it is finished in a pate with a gentle taste that is not persistent. It's the most delicious I've ever tasted in recent times. [Bread] "baguette" Moderately soft and chewy, and fragrant. 【Main】 Specialty "Bouillabaisse" After all, this is a dish that you want to eat when you come to this restaurant. Fumé de Poisson, shrimp, North Sea clams, sea bream, and plenty of offshore shijimi. The seasoning of the soup, which is extracted over half a day, suppresses the strong assertion of shrimp without habit or gummy, and is light, creamy, and delicious with the flavor of seafood. If you enjoy it while melting the attached rouille sauce and toast, it will be richer and even more delicious. From HP. After receiving the order, the chef determines the best timing for each ingredient and stir-fries each ingredient. It takes half a day to make the base broth. Saffron is not used at all, and the soup is made to bring out only the flavor of the seafood. [Main] "Ballotine made with Oyama chicken" Open the chicken, roll it with duxelles, onions, and minced pork, steam it slowly, and bake it to a golden brown. In Van Blanc sauce with chicken broth. It is plump and soft, and the rich sauce is exquisite. [Dessert] "Homemade Vanilla Ice Cream" has a simple taste of refreshing milk. It's not thick, but it's perfect for both of you. [After-dinner drinks] "Coffee" tastes quite bitter to me. Gentle Bistro cuisine that seems to reflect the chef's personality. It was a wonderful cooperative play in which Madame carefully and quickly managed the store. Some of the customers came alone and enjoyed it, so I would like to visit the store again.