Tokyo Food Page
šL'Atelier de Joel
Robuchon/
Roppongi Hills:
French
₯5772-7500
€Data
The concept at this
restaurant from
renowned French chef
Joel Robuchon is to
offer simple dishes
prepared from top-
quality ingredients
and served in a
casual setting.
Seating is at a
long, wide counter
running the length
of the restaurant,
and this setup en-
courages more inter-
action with the
chefs than one typi-
cally has at a high-
level Tokyo French
restaurant.

The dining space is
beautifully fur-
nished, with a
black, red and
chrome color scheme
that's complemented
by the all-black
uniforms of the
kitchen staff. The
dramatic spot light-
ing - focused on
prep stations and on
stacks and jars of
colorful ingredients
- gives the feeling
of being on a stage
set.

The structure of the
food menu allows for
flexibility in one's
dining experience -
there are small-
plate dishes that
you can assemble
into a varied meal,
or you can just drop
in for a dish or two
along with a glass
of wine. There's a
good selection of
wines by the glass,
and both bottle and
glass prices are
fairly reasonable.
The small-plate menu
includes dishes like
crab ravioli, sea
urchin and fennel
cream, tuna-belly
tapenade, and as-
sorted Italian and
Spanish hams.

If you want a more
traditionally con-
figured dinner, you
can also order from
a page of serious
main dishes - foie
gras brochettes,
carmelized quail
with pureed pota-
toes, fried lobster
with jasmine and
rosemary sauce.
(Prices for most
mains run Y2500-
5000.) If you've got
a hearty appetite
there's a four-
course prix-fixe
menu (Y6000) and an
ambitious tasting
menu (Y12,000).
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Minato-ku, Roppon-
gi 6-10-2, Roppongi
Hills Hillside 220.
 Open 11:30am-2:
30, 6-10pm (LO)
daily.
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