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
Online booking
Close
- Previous review
- To the list of reviews（86）
- Next review
ちょっとカジュアルになった「emuN」
恵比寿にあったときには、笹嶋シェフの料理にほれ込んで
通っていました。
今年１０月、代々木上原に移転という知らせを受け取っていましたが、
この日やっと伺えました。
駅の目の前なので、とても便利になりました。
ビルの入口を見ると、ロゴが変わっています。
シェフに聞いたところ、お隣りに同名のレストランがあるため、
配慮したのだそうです。
以前より、こじんまりとしていますが、内装も温かい雰囲気。
平日の昼でしたが、満席。
ランチは、４５００円のコースのみです。
サンペレグリーノをお供にしました。
１、カマス コンソメで炊いた里芋をカマスで包んで、
そのコンソメジュレ、紅芯大根と。
自家製カラスミをサービスで添えて
くださいました。
最初から手の込んだ一品。
さすがです。
２、真鯖 マリネしてから燻製した真鯖。
皮目はカリカリに炙ってあります。
石川県輪島産。
昆布、鶏節を厚くスライスし、
ビーツのエキスとジュレに。
紫白菜、黄人参、
クリームと西家ゆず胡椒
新のり
これだけの素材を駆使し、なおかつ一体感が
あります。
３、薩摩赤鶏 下には、あまとろ葱のクリーム煮
赤鶏、帆立の貝柱、海老のテリーヌ
ジュ ド ヴォライユとシェリー酒に、
トリュフオイル
ミルクの泡
中央には、温泉卵
サービスで、ロワール産の黒トリュフが。
温泉卵がまったりとからまり、テリーヌを
ひきたてます。
４、マグレカナール 魚とのチョイスでしたが、鴨を選択。
ハンガリー産。
鴨とフォアグラを
コジラーナという黒キャベツとケールの掛け合わせたもの
にのせて。
オリジナル黒キャベツのブレゼに酸味をつけたもの
の上に、カリカリにした皮を。
フォンドボーのソース。
火入れは抜群です。
黒キャベツのほのかな酸味が効いています。
５、姫りんご 姫りんごをくりぬいて、
中に、
紅玉、干しブドウをマールで
香り付けし、バターソテーしたものを
詰めてあります。
蜂蜜のアイス
薄く焼いたメレンゲ
パンデピス
エディブルフラワー
実に美しい盛り付けです。
笹嶋シェフの真骨頂。
６、和栗・マカロン 紅葉をあしらった「和」なテイストの
盛り付けで、
フランボワーズとチョコのマカロン
和栗とアマゾンカカオのケーキ
７、フレッシュミントティー
パンは、ルクセンブルグから半焼成で輸入されたもの。
ライ麦、ふすま、に、胡麻、亜麻のタネ、ひまわりのタネなどの
雑穀が。
やはり、安定感、安心感のある笹嶋シェフのお料理です。
なおかつ、素材の組み合わせの創造性も高く、
満足感があります。
新たな場所でも、もうリピーターが獲得できているそうで、
なによりです。
- Previous review
- To the list of reviews（86）
- Next review
Restaurant information
Details
| Restaurant name |
EmuN（EmuN）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
050-5597-6182 |
| Reservation Availability |
Reservations Only |
| Address |
東京都渋谷区西原3-11-9 蜂章ビル 3F |
| Transportation |
Tokyo Metro Chiyoda Line/Odakyu Line [Yoyogi-Uehara Station] 1 minute walk from North Exit 1 44 meters from Yoyogi Uehara. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
10% service charge |
Seats/facilities
| Number of seats |
18 Seats |
|---|---|
| Maximum party size | 18people（Seating）、30people（Standing） |
| Private dining rooms |
OK Available for up to 4 people. A fee of 5,500 yen will be charged. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed Coin parking available near restaurant |
| Space/facilities |
Stylish space,Comfortable space,Wheelchair accessible |
Menu
| Drink |
Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
With family/children |Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Service |
(Surprise) Party accommodations(Birthday plate) |
| With children |
Kids are welcome(Preschool children are welcome,Elementary school students are welcome),Children menu available,Baby strollers accepted
*Preschool children are generally only allowed to sit in a private room during lunch time. note that. |
| Dress code |
Please refrain from visiting us in overly casual clothing. |
| Website | |
| The opening day |
2010.6.8 |
| Phone Number |
03-6452-2525 |
| Remarks |
*For reservations for 5 or more people, please contact restaurant directly. *Credit card payments are accepted for amounts over 10,000 yen. *Please feel free to contact us if you would like to use it for a reserved party. |
I've been visiting the store since it opened in Ebisu, but this time I visited for the first time in a while. As soon as I sat down, I looked down at the menu for that day and saw that ``Akado Vegetables'' had appeared. This was the chef's signature when he was in Ebisu as the ``red clay vegetable exposition''. However, since they moved, they no longer serve it due to stockyard issues. And I realized it right away. The Akado vegetables are made from vegetables grown at Taka Farm on Noto Island. This is definitely a recovery aid. When I asked Chef Sasashima, he was humble, saying, ``This is all I can do,'' but he clearly understands how important it is to do what you can right now. It warmed my heart. And I would be happy if I could be of some help to you by receiving this. Dinner courses are 9,900 yen, 14,300 yen, and 19,800 yen. On this day, I requested the 14,300 yen (tax included) course at the time of reservation. This is the content. 1. Amuse 2 types of amuse on a plate covered with pebbles - Shimanto miso cake salad - Donchichi horse mackerel and ratatouille tart 2. Fennel, Kasumi crab Fennel cream, red snow crab, consommé jelly, crab miso, trout Salted eggs, caviar 3. Red soil vegetables 28 kinds of vegetables from Taka Farm, Noto Island, each cooked into a flower garden-like dish. I was looking forward to this when I was in Ebisu. Savor each flavor while praying for a speedy recovery. Since there is no vegetable stockyard, they are stored outside. “It was winter, so we were able to do it,” says the chef. 4. Morel mushrooms, asparagus Fricassee of fresh morel mushrooms, asparagus, and langoustines from Suruga Bay. Sprinkle with green peas. 5. Jerusalem artichoke, foie gras A triple favorite of my favorite ingredients: foie gras poele, Jerusalem artichoke brute, and black truffle sauce, I'm very satisfied. 6. Bouillabaisse Bouillabaisse made with Shimane grouper and Kitayori conger eel. Fried grouper skin, chilli cabbage, aioli sauce 7. Ezo deer, onion yuzu, mountain walnut Grilled ezo deer loin croute Ezo deer tongue, heart Dauphinois Ezo deer juice sauce *Curry Here, a bite of curry . This kind of thing makes me happy. 8. Hitachihime, cream cheese Cream cheese mousse for Hitachihime, strawberries from the chef's hometown of Ibaraki. Baked cheesecake, cheese ice cream, cheese sable, strawberry confit 9.Small sweets, canelé, pistachio macarons, raw salted caramel 10.Fresh mint tea There are 2 types of bread. With Shimanto pork rillettes. Accompanied by: - Daniel Dumont with a glass of champagne - Mineral water with gas I had always sensed Chef Sasashima's sincere attitude from both his cooking and his personality, but on this day, I was truly surprised by the unexpectedness of Akato. We decided to confirm this through vegetables. I would like to visit again soon.