Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真

Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))’s reservation information

Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))
Innovative cuisine, Fusion cuisine ・ Tokyo Minato-ku Nisiazabu

  • English Menu
  • English speaking staff
  • High school and up OK

An exquisite French restaurant where you can enjoy the world's best truffles in whole.

Located a few minutes walk from Hiroo Station and near Nishi-Azabu intersection, this exquisite modern French restaurant is a place where the world's finest truffles can be enjoyed in whole.It is almost dream-like restaurant, where guests can select truffles they like from an assortment of fragrant high-quality truffles and use them to season their courses on their own. The chef in charge is Hiroshima-born Kenta Kayama, a talented young chef with a spectacular career history in which he trained extensively at numerous prestigious Michelin-starred restaurants such as "Monna Lisa," "Motoazabu Kanda," "L'Atelier de Joel Robuchon," "Ryuzu," and "Quintessence," and was later selected for a Gold Egg (finalist) at the 2015 "RED U35.""I want my guests to experience the joy of tasting the goodness - along with the aromas, and temperatures - that come only from genuine ingredients," says Chef Kayama. "Truffles," one of the world's most sought-after delicacies, are procured from all over the world to get the best ones for each season, and they are offered to guests at buying price. Other than "Margotto e Baciare," there are no other restaurants in Japan at which guests can select and slice whole truffles just for themselves. We highly recommend that everyone experience the exquisite delicacies on offer at this hidden gem in Nishi-Azabu.
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The availability of an English version of this page does not guarantee that the restaurant can provide services in English. Please be aware that there are restaurants where service in English is not available.

  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真
  • Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ))の写真

Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ)) ’s Course

Dinner
  • A prefix course, totaling 9 to 10 dishes which combines cuisine for enjoying "Australian winter black truffle" and dishes enjoying seasonal ingredients in early summer.
  • ▼ Course content
    Amuse, during caviar, consommé soup, Tokushima prefecture Eel's jewelery, Margotto special fried egg toast, fresh fish dishes: charcoal grilled with Mikawa - one color and eel of Aichi prefecture, meat dishes: roasted in Tokushima Prefecture · golden pig , Cooked rice for truffle, 2 dishes of dessert


    We suggest you to enjoy them with truffle as you like to your dish.
    Truffle is not included in the course.

    ▼ Pairing content
    It will be offered for a total of 4 cups including champagne, white and red.

    ※ Meat dishes can be upgraded to French cistronic · lamb roast at additional charge plus ¥ 3,800 (by tax). If you wish, please indicate in the column "Other requirement" by table unit.
    ※ Content of dishes will change depending on the purchase situation of ingredients.
    ※Please contact us at least two days in advance if you are allergic to foods we are not good at.
Dinner
  • It is a prefix course totaling 9 to 10 dishes, which combines cuisine for enjoying "Australian winter black truffle", and dishes enjoying seasonal ingredients in early summer.
  • ▼ Course
    Amuse, consommé soup, Tokushima prefecture Eel jeweler , Margotto special made fried egg toast, fresh fish dishes: charcoal gravy produced by Mikawa Ishibi, Eel from Aichi prefecture, meat dish: Tokushima prefecture · golden pork roast, for truffle Cooked rice, 2 dishes of dessert

    ※You can enhoy them with truffle as you like to your dish. Truffle is not included in the course.

    ▼ Pairing
    It will be offered for a total of 4 cups including champagne, white and red.

    ※ Caviar can be added with + ¥ 3000 (tax separator).
    Meat dishes can be upgraded to French cistron and lamb roasts at an additional charge plus ¥ 3,800 (tax included).
    Please indicate in the column "Request" in table unit.
    ※ Please understand that the content of dishes will change depending on the purchase situation of ingredients.
    ※ Please contact us at least two days in advance if you are allergic to foods we are not good at.
Dinner
  • It is a prefix course totaling 9 to 10 dishes which combines cuisine for enjoying "Australian winter black truffle" and dishes enjoying seasonal ingredients in early summer.
  • ▼ Course
    Amuse, during caviar, consommé soup, Tokushima prefecture · Eel 's jewelery, Margotto special fried egg toast, fresh fish dishes: charcoal grilled with Mikawa - one color and eel of Aichi prefecture, meat dishes: roasted in Tokushima Prefecture · golden pork , Cooked rice for truffle, 2 dishes of dessert

    ※ You could enjoy them with truffle as you like. Truffle is not included in the course. Since it will be provided at the purchase price directly from the production area, it is not included in the above.

    ※ Meat dishes can be upgraded to French cistronic · lamb roast at additional charge plus ¥ 3,800 (by tax). If you wish, please indicate in the column "Request t" by table unit.
    ※ Please understand that the content of dishes will change depending on the purchase situation of ingredients.
    ※Please contact us at least two days in advance if you are allergic to foods we are not good at.
    ※ You can choose from drinks from champagne, beer, wine, and soft drinks.

Dinner
  • A prefix course totaling 9 to 10 dishes which combines cuisine for enjoying "Australian winter black truffle" and dishes enjoying seasonal ingredients in early summer.
  • ▼ Course content
    Amuse, consommé soup, Tokushima prefecture ·Eel's jeweler, Margotto special made fried egg toast, fresh fish dishes: charcoal gravy produced by Mikawa Ishibi, Eel from Aichi prefecture, meat dish: Tokushima prefecture · golden pork roast, for truffle Cooked rice, 2 dishes of dessert

    ※You could enjoy them with truffle as you like to your dish. Truffle is not included in the course.
    ※ Caviar can be added with + ¥ 3000 (tax separator).
    Meat dishes can be upgraded to French cistron and lamb roasts at an additional charge plus ¥ 3,800 (tax included).
    If you wish, please indicate in the column "Request" by table unit.
    ※ Please understand that the content of dishes will change depending on the purchase situation of ingredients.
    ※ Please contact us at least two days in advance if you are allergic to foods we are not good at.
    ※ You can choose from drinks from champagne, beer, wine, soft drinks.

Margotto e Baciare (Margotto e Baciare(マルゴット・エ・バッチャーレ)) ’s Information

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