Discover the exquisite flavors of L’ÉTERRE in Tokyo
Nestled in the charming Kagurazaka neighborhood of Shinjuku City, Tokyo, フレンチ レテール L’ÉTERRE 牛込神楽坂 offers a refined culinary journey that celebrates the best of seasonal Japanese and French-inspired cuisine. This intimate dining spot specializes in an omakase-style tasting experience, showcasing a harmonious blend of fresh, locally sourced ingredients artfully prepared into ten meticulously crafted dishes.
Starters and Appetizers at L’ÉTERRE
Begin your meal with a delicate selection of starters featuring the sweetness of Awaji Island’s fresh new onions and the tender, briny bursts of firefly squid from Toyama Prefecture. These appetizers are designed to awaken your palate with subtle, nuanced flavors that set the tone for the culinary journey ahead.
Mains Crafted with Seasonal Elegance
L’ÉTERRE’s main course offerings highlight Japan’s coastal and countryside bounty, featuring Yaizu sea bream and Spanish mackerel that delight with their fresh oceanic flavors. The mains also include succulent guinea fowl from Wakayama, paired with lush white asparagus from the Loire Valley, creating a sophisticated fusion of local and international tastes. The inclusion of oysters from Ariake Sea adds a luxurious touch to this well-rounded selection.
Decadent Desserts to Complete Your Experience
Indulge in a sweet finale with creations like the 30-month aged Comté cheese cake, a luscious financier, and an indulgent truffle chocolate. These desserts balance richness and refinement, providing a perfect conclusion to the ten-course omakase menu, each dish thoughtfully designed to highlight seasonal ingredients and masterful technique.
Beverage Selection and Dining Atmosphere
L’ÉTERRE complements its exquisite menu with a carefully curated list of wines and beers, designed to enhance each course and elevate your dining experience. The intimate counter seating fosters a close connection with the chef’s craftsmanship, creating an immersive and personal atmosphere that food enthusiasts and trend-conscious travelers will appreciate.
Highlights of the omakase course
- Seasonal vegetables like Awaji Island new onions and Loire Valley white asparagus bring freshness and subtle sweetness.
- Seafood including Toyama firefly squid, Yaizu sea bream, and Ariake Sea oysters showcasing the ocean’s best.
- Meat with the tender and savory Wakayama guinea fowl that adds a hearty depth.
- Dairy and Cheeses such as the rich Kumihama Jersey milk and aged Comté cheese enhance the creamy textures.
- Desserts like financier and truffle chocolate provide an elegant and indulgent finish.
