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Experience an innovative take on French cuisine at Craftale, nestled in the heart of Meguro, Tokyo. This urbane restaurant offers a modern twist on classic dishes, showcasing seasonal ingredients with creative presentations that delight both the eyes and palate.
Starters
Begin your dining journey with exquisite starters like the silky foie gras accented with powdered beetroot and the rich duck pâté de campagne. For a lighter, vibrant option, savor the lotus root and peppers mini pitta sandwich or indulge in the fresh Shinshu salmon paired with carrot, mimolette, and mango for a burst of contrasting flavors.
Mains
Craftale's mains feature a sophisticated selection designed to impress. Savor the tender venison roast complemented by daikon radishes and black currants in a delicately balanced sour cream sauce. The roasted Brittany duck boasts irresistibly crispy skin, while the sweetfish confit is enhanced with kinome leaf buds and a delicate thin dough. Other highlights include scallop served on a bed of rich beef, fish accompanied by salmon roe and muscat grapes, and a delicious roast pork topped with creamy egg yolk, showcasing refined French techniques with Japanese seasonal touches.
Desserts
End your meal on a sweet note with Craftale's seasonal dessert plate, beautifully presented with your preferred message, featuring seasonal fruits, ice cream, shortbread, and meringue. The caramel ice cream offers deep, buttery richness, while the poached pear served alongside ice cream and biscuits adds a delicate fruity elegance. For a unique twist, try the boudin noir macaron, blending traditional flavors into an inventive dessert.
Drinks and specials
Complement your exquisite meal with Craftale's carefully curated wine and cocktail selections, thoughtfully paired to enhance the complex flavors of each dish. While the restaurant does not serve brunch or breakfast, it welcomes guests for lunch and dinner, offering a refined dining experience with impeccable service and a sophisticated industrial-chic ambiance.
- Starters Foie gras with powdered beetroot, Duck pâté de campagne, Lotus root and peppers mini pitta sandwich, Shinshu salmon with carrot, mimolette, and mango.
- Mains Venison roast with daikon radishes and black currants, Roasted Brittany duck with crispy skin, Sweetfish confit with kinome leaf buds, Scallop on bed of beef, Fish with salmon roe and muscat grapes, Roast pork with egg yolk.
- Desserts Seasonal dessert plate with your preferred message, Caramel ice cream, Poached pear with ice cream and biscuits, Boudin noir macaron.
