L’Atelier de Joel Robuchon (Tokyo, Japan)

L’Atelier de Joel Robuchon
6-10-1 Roppongi, Minato-ku, Tokyo 106-0032
Dining date: 10/15/12

exterior

L’Atelier de Joel Robuchon was on my list of Tokyo restaurants early on, largely because I’ve had fairly consistently good meals here, but also because I think it’s been fun to compare them across the world (I’ve been to the Las Vegas, Paris, London and now Tokyo locations). For a sort of welcome dinner for our team in Tokyo, I was tasked to find a suitable restaurant. Ultimately this was the choice, given its English-friendliness (the Roppongi area is frequented by many foreigners) and approachability to Western tastebuds.

The restaurants present Robuchon’s refined cuisine in a more casual setting, full of counter seating. I think I read somewhere that Japan’s sushi bars were the inspiration behind the counter-centric nature of L’Atelier restaurants, so it was interesting to see it come together in Tokyo. Similar to the London and Paris locations, the Tokyo restaurant shares a Michelin two-star rating.

counter

counter2 counter3

A tasting menu and an a la carte are available, as well as a number of prix fixe menus with a variety of options. Most of us went with the latter; the below captures some of the other dishes but I’ll only comment on the ones I ate.

Pork Rillette on Crostini

amuse

We started with an amuse from the kitchen. Even though the description was in English, we still couldn’t quite capture what this was. It was sort of a pork rillette simmered with white wine. Simple yet tasty.

I’ve always enjoyed pretty strong bread service at Robuchon establishments, and this was no exception.

bread

Next up were the first courses, including this impressive presentation.

Le Saumon tasmanian salmon tartare with shiso flower buds

Le Saumon tasmanian salmon tartare with shiso flower buds

Le Crabe snow crab served with an avocado mousse and apple

Le Crabe snow crab served with an avocado mousse and apple

I went with this dish, a light starter with sweetness of the pear and crab mellowed by an avocado mousse. The shellfish gelee was a nice touch too, providing a lot of depth.

Next were the second courses.

Le Bulbe de Lys lily bulb cream soup with vanilla accompanied with a stuffed shrimp

Le Bulbe de Lys lily bulb cream soup with vanilla accompanied with a stuffed shrimp

Les Ravioles foie gras ravioli in a warm chicken broth with herbs and spicy cream

Les Ravioles foie gras ravioli in a warm chicken broth with herbs and spicy cream

Les Ravioles foie gras ravioli in a warm chicken broth with herbs and spicy cream

I couldn’t resist a foie gras ravioli, my first bites of the liver since the California ban. A rich chicken broth with herbal shiso accents provided the backdrop to the ravioli with its delicate chew and creamy unmistakable foie gras interior.

Next up were the main courses.

Le Boeuf sliced wagyu beef ribeye with wasabi flavored spinach and harlequin vegetables

Le Boeuf sliced wagyu beef ribeye with wasabi flavored spinach and vegetables arlequins

Le Boeuf wagyu ribeye with truffled mashed potatoes

Le Boeuf ribeye with truffled mashed potatoes

Le Caille caramelized foie gras stuffed free range quail served with mashed potatoes

Le Caille caramelized foie gras stuffed free range quail served with mashed potatoes

I opted for the quail, which the waiter said was a specialty across Robuchon restaurants. I’m glad I did, as this was an outstanding dish. The quail itself was moist and succulent, complemented by a subtly sweet glaze. The breasts were separated from the bone and stuffed with a creamy foie gras filling – so luscious. Delicious. Robuchon’s trademark uber-rich potatoes came along with it, while some herbal greens brightened things up a bit.

Lastly, we had the dessert courses.

Le Raisin fresh grape covered with a red wine jelly served on a light mint cream

Le Raisin fresh grape covered with a red wine jelly served on a light mint cream

La Tendance Chocolat araguani chocolate ganache served with a cocoa sherbet covered with bitter biscuit powder

La Tendance Chocolat araguani chocolate ganache served with a cocoa sherbet covered with bitter biscuit powder

I didn’t realize it when ordering, but I had something really similar to this at the London location earlier this year. My thoughts on the dessert remain unchanged; it’s a fine dessert, sure, but I found it rather one-note on the chocolate.

A plate of mignardises completed our meal, but we were too full to finish all of it.

mignardises

I found this to be a very good meal, highlighted by the quail stuffed with foie gras. In fact, I enjoyed the food here more than my London experience, though Paris remains the clear standard-bearer for me. I found service’s attentiveness to be rather inconsistent during this meal, with some courses brought to the table without a description and our server seemingly changing mid-meal without notice. Service-wise, I expected something more from a two-star. Still, this was an excellent starter meal for our stay in Tokyo.


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