Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
FOND
(FOND)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
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Restaurant information
Details
| Restaurant name |
FOND（FOND）
|
|---|---|
| Categories | European Cuisine |
| Phone number (for reservation and inquiry) |
03-3465-0234 |
| Reservation Availability |
Reservations Only |
| Address |
東京都渋谷区富ヶ谷1-14-20 見崎ビル2F |
| Transportation |
Yoyogi Park (Chiyoda Line) Yoyogi Hachiman (Odakyu Line) 242 meters from Yoyogi Koen. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 |
| Budget（Aggregate of reviews） |
￥5,000～￥5,999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、AMEX、JCB、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
17 Seats （ 3 counter seats, 14 table seats） |
|---|---|
| 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 |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
BYOB |
| With children |
Kids are welcome |
It is recommended to eat the vegetables, fish, and meat that arrived that day while consulting with the chef. The vegetables are mainly harvested in the morning in northern Kanto, and if you tell the chef about the vegetables lined up in front of the kitchen while enjoying looking at them, he will suggest the most delicious way to cook them. [Carrot puree] No sweeteners are added, making the most of the sweetness of the carrots. It was a masterpiece that can be summed up as delicious! It gives you energy! The chef also bakes the bread, and French cuisine baguette that came with the carrot puree was so delicious that if you like bread, you can eat it on its own. [Raw pate] Raw pate with red cabbage. The pate, garnished with coarsely ground black pepper, had almost no raw aroma, and instead had a texture that brought out the rich flavor. [Vegetable platter] A plate with bite-sized vegetables (raw) picked that morning arranged in a colorful manner. The vegetables were so sweet and delicious! The fish and meat were charcoal-grilled, and were served with yam and corn, and were delicious with a smooth tomato sauce and salt. Pasta: On this day, I had blue crab cream pasta. The savory crab flavor was well-blended into the cream sauce, probably because it was charcoal-grilled. The dessert platter was especially delicious, with the pudding. I really liked the way the rich custard flavor and the adult-flavored caramel intertwined.