Le Mange-Tout ルマンジュトゥー

The two-Michelin-starred Le Mange-Tout is one of the best French restaurants in Tokyo. Located in a two-storey residential house in Kagurazaka/Shinjuku area, the restaurant can only fit 14 diners everyday, we felt very lucky to get a reservation there. The chef-owner Noboru Tani was trained in France for several years before he opened his own restaurant in 1994. He is not only a genius in cooking, but also a good recipe writer, his own recipe books are quiet popular.

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Date: Dec.14.2015 (Dinner)

Address:東京都新宿区納戸町22

Hours:18:30~21:00, closed on Sundays

Price: JPY 12960++

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On the first floor sits the semi-open kitchen with a counter seating. The second floor includes a 5-table dining room, which is quite small but homey. I was quite surprised that all the servers can speak very fluent English :D

Le Mange-Tout opens for dinner from Monday to Saturday, and only one set of course was served, reasonably priced under 13000 for 6 dishes and 2 desserts. Wine menu is also available which are also charged at a affordable price.

Fresh oyster from Kyushu (九州)

Fresh oyster from Kyushu (九州)

Breads

Breads

Two kinds of breads were served, a hard roll and soft mult-grain loaf, with French butter on the side.

Shirako, spinach, spinach sauce

Shirako, spinach, spinach sauce

The first hot dish was grilled Shirako with spinach and spinach sauce, this was actually my first time had this combination. Shirako was well-grilled, the skin was crispy while the inside was incredible creamy. Spinach gives a refreshing touch to the dish. Lovely one.

Crab consomme, Sansho rice puffs

Crab consomme, Sansho rice puffs

Next came a soup dish, consist of a cup of consomme made with crab and served with rice puffs seasoned with Sansho (Japanese pepper). The soup was clean but umami, with a bitter flavor of the crab shell. Rice puffs brought some crispy texture and spicy flavor to the delicious soup.

Foie gras, pepper, lychee and tomato jelly

Foie gras, pepper, lychee and tomato jelly

I enjoyed the cold foie gras very much - smooth, creamy and flavorfull. The jelly on the side was made of tomato, yeast and lychee, very light and refreshing which balanced well with the foie gras.

Natural scallop, Awabi-take

Natural scallop, Awabi-take

The seafood course was a large natural scallop which was wonderfully seared - with a crispy skin, inside was still tender and juicy. On the bottom was sauteed king oyster mushroom, its bouncy texture matches well with the scallop. I really loved the sauce with a spicy twist.

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Duck from Hungary, anchovy, red wine and duck blood sauce

Duck from Hungary, anchovy, red wine and duck blood sauce

The meat course, Hungary duck, was nicely grilled. I enjoyed its crispy skin and succulent center. The part on the back was duck breast which was drier compare to the thigh in the front, but both quite flavorful. The sauce was made of duck blood and red wine, very delicious and paired well with the meat.

Cold strawberry soup, mixed berries

Cold strawberry soup, mixed berries

The first dessert was made of straberries from Chiba, the soup was naturally sweet and refreshing. The second dessert was heavier than the soup but more impressive on the flavor side, very smooth and creamy mousse and chocolate with a high flavor. The ice-cream balanced well with the mousse and walnut gives a crunchy texture.

61% Dark chocolate mousse, caramelized walnut, caramel ice-cream and sauce

61% Dark chocolate mousse, caramelized walnut, caramel ice-cream and sauce

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With 3 glasses of wine, the bill comes only 17000 per head. It was incredibly worth of value for this standard!

The service was awesome, solid two-star-standard, arguably even better than some 3* restaurants (like Quintessence and Joel Robuchon Ebisu). Chef is really friendly and easy-going, he even asked us to come into the kitchen for a picture with him, and discussed a lot about Japanese literature with my dining companion who is a Japanese literature major student. And most importantly, the food was delicious.

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