L'ATELIER de Joël Robuchon

Red and black are the thematic colours of L’ATELIER de Joël Robuchon. The classic Robuchon menu spins a tale like a 19th-century French novel. The menu ranges from famous specialities of years gone by to new arrangements incorporating seasonal Japanese ingredients. This really is ‘Joël Robuchon’s atelier’, where the genius honed his concept of French gastronomy.

Open Kitchen Concept

• L'Atelier de Joël Robuchon features an open kitchen layout, allowing diners to watch chefs prepare their meals, creating an interactive and immersive dining experience.

Unique Presentation of Dishes

• The restaurant is known for its creative presentation, including serving desserts in real escargot shells, making each dish a work of art.

Fusion of French and Japanese Cuisine

• The menu incorporates seasonal Japanese ingredients, such as Hokkaido sea urchin and yuzu, blending traditional French techniques with local flavors to create a unique dining experience.

Signature Ingredients

• Potato Purée: Known for its incredibly smooth and rich texture, this dish is a signature offering at L'Atelier de Joël Robuchon. The potatoes are carefully selected and prepared with a blend of cream and butter, creating a luxurious side that complements many main courses.
• Foie Gras: A staple in French cuisine, the foie gras used in dishes such as the foie gras burger is sourced from high-quality producers. Its rich, buttery flavor is enhanced through meticulous preparation, making it a highlight of the menu.
• Hokkaido Sea Urchin: This ingredient showcases the restaurant's commitment to using premium Japanese seafood. The sea urchin is known for its sweet and briny flavor, often featured in seasonal dishes that highlight its freshness.
• Yuzu: A Japanese citrus fruit that adds a unique and aromatic flavor to various dishes. Yuzu is often used in sauces and dressings, providing a refreshing contrast to richer elements in the cuisine.
• Seasonal Vegetables: The restaurant emphasizes the use of seasonal vegetables, sourced from local farms. These ingredients are prepared to enhance their natural flavors, often served in innovative presentations that reflect the changing seasons.

Tasting Menus

• 4 Courses: ¥5,200
• 6 Courses: ¥13,000
• Seasonal Menu: ¥165,000

Signature Dishes

• Various dishes featuring seasonal Japanese ingredients and classic French techniques.