Tokyo Food Page
Hiromichi/
Ebisu: French
5768-0722
Data
Chef Hiromichi Koda-
ma, formerly of
Michelin-starred
restaurant Chemins,
prepares elegant
modern classics -
tender beef cheeks
in red wine and
perfectly cooked
slices of foie gras
drizzled with a port
wine reduction,
served with bite-
sized morsels of
braised pear.
Weighty confit of
beef heart is
brightened by sweet
tomatoes, crisp
cucumbers, and a
flurry of shaved
Parmesean cheese.

In addition to the a
la carte menu you
can choose prix-fixe
lunches (from Y2600
weekdays, Y3900
weekends) and prix-
fixe dinners (from
Y5600).
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Nearest restau-
rants

Nearest cafes/
bars


Meguro-ku, Mita 1-
12-24, MT3 Bldg 1F.
Open 11:30am-1:
30, 6-9:30pm (LO)
daily.
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