Ebisu: French
Hiromichi (Ebisu: French)
Open 11:30am-1:30, 6-9:30pm (LO) daily.
Sun: Open Sundays

Chef Hiromichi Kodama, 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).

by Melinda Joe
Meguro-ku, Mita 1-12-24, MT3 Bldg 1F.
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Tokyo Beyond Sushi - the guidebook
Tokyo Beyond Sushi
Explore the hidden side of Tokyo dining
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet -- there's a whole world of exciting food in Tokyo that food-loving visitors often miss out on.

This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.
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Venue listing from Bento.com5 Star Rating: highly recommended