OHARA ET CIE: A Refined French Dining Experience in Nishi-Azabu

Recognized with one star in the 2008 edition of the Michelin Guide Tokyo, OHARA ET CIE is a distinguished French restaurant quietly tucked away on a backstreet in Nishi-Azabu. Its minimalist yet sophisticated interior, centered around a clean white palette, provides an elegant setting for a dining experience that celebrates the beauty of seasonal ingredients.

Founded in 2000 by Chef Masahiko Ohara, the restaurant has built a reputation for delicate French cuisine that brings out the natural character of its ingredients. Today, Chef Yasuda, who developed his culinary skills as sous-chef, carries forward Chef Ohara’s vision, presenting refined dishes that combine technical precision with an appreciation for seasonal flavors.

For our visit, we enjoyed the Menu Special dinner course, priced at ¥14,800. The menu features an amuse-bouche, cold appetizer, hot appetizer, fish, granité, meat, and dessert accompanied by coffee and petits fours. With the selection of ingredients and dishes changing according to the season, each visit offers a new expression of the restaurant’s culinary style.

The Menu Special

Champagne Charles Pougeoise

Our dining experience began with a toast of Champagne Charles Pougeoise, setting the tone for an elegant evening of French cuisine.

Amuse-Bouche

Segmerudo with Salmon and Mascarpone, and White-Fleshed Fish Fritter

The meal opened with a delicate amuse-bouche featuring salmon and mascarpone, accompanied by a light fritter made with white-fleshed fish. A refined introduction to the flavors to come.

Cold Appetizer

Cauliflower Mousse with Snow Crab Tartare and Caviar

A beautifully presented dish of smooth, finely textured cauliflower mousse topped with snow crab tartare and caviar. The delicate fragrance of hanaho and the subtle pop of tobikko added contrasting textures to this elegant appetizer.

Hot Appetizer

Poached Abalone with Abalone Liver Risotto and Truffle Sauce

Tender poached abalone was paired with a rich risotto incorporating its liver, finished with an aromatic truffle sauce. The dish offered a satisfying depth of flavor, balancing the delicate seafood with the richness of the sauce.

Fish

Pan-Seared Japanese Longtooth Red Snapper with Donko Mushroom and Eggplant Ragout, Fragrant with Squid Ink

The fish course featured beautifully seared Japanese longtooth red snapper, served with a ragout of donko mushrooms and eggplant. The rich, earthy character of the mushrooms and the subtle aroma of squid ink complemented the delicate flavor of the fish.

Granité

Red Shiso and White Wine Granité

A refreshing granité made with red shiso and white wine provided a crisp, fragrant interlude before the main course, gently cleansing the palate.

A Touch of Playfulness

Before the meat course, guests are invited to choose a knife in their favorite color. This thoughtful and playful touch adds a sense of individuality to the dining experience.

Meat

Roasted Nagano Wagyu Beef Zabuton with Fond de Veau Sauce

The highlight of the meal was the roasted zabuton cut of wagyu beef from Nagano, served with a rich fond de veau sauce. Exceptionally tender and juicy, the beef was filled with deep, satisfying flavor and could be sliced effortlessly with a gentle movement of the knife.

The dish was accompanied by carrot purée and bacon-wrapped okra, adding sweetness, richness, and textural contrast to the main course.

Dessert

Hojicha Crème Brûlée with Crumble and Black Sesame Ice Cream

A delicate hojicha crème brûlée was paired with crumble and black sesame ice cream, creating a harmonious combination of roasted tea aromas and nutty richness. A smooth red bean mousse and a refreshing hint of mint completed the dessert.

Coffee and Petits Fours

Tea Macarons, Orangette, Apricot Gateau and Fresh Chocolate

The meal concluded with a selection of after-dinner beverages and petits fours, including tea macarons and orange peel, providing a delightful final note to the evening.

A Seasonal Expression of French Cuisine

With its quiet location, minimalist interior, and carefully prepared seasonal dishes, OHARA ET CIE offers a refined yet welcoming setting for enjoying French cuisine in Nishi-Azabu. Chef Yasuda’s interpretation of the restaurant’s culinary tradition brings together beautiful presentation, thoughtful combinations of ingredients, and a graceful progression of flavors.

Whether for a special occasion or a relaxed evening of fine dining, OHARA ET CIE invites guests to discover the pleasures of seasonal French cuisine in an intimate and sophisticated setting.