Sunday, February 1, 2015


I've been wanting to go to 俺のフレンチ・イタリアン青山 (Ore no French Italian, Aoyama) almost the entire time I've been in Japan.

I was always a bit nervous though, since I had no experience with French food and deciphering what the katakana French menu offered seemed somewhat daunting.

Thanks to the all wonderful internet and even more awesome Dairy and Cream, I managed to compile a list of everything I wanted to try when I finally managed to make a reservation at the restaurant.

The majority of the tables are standing, but because we made a reservation the second time around, we managed to get a seated table.
Definitely much easier on the legs after walking around shopping in Omotesando all day :)

On to the food though.

A must try is the トマトのムース 雲丹とキャビアのジュレ寄せ (tomato mousse, uni and caviar gelee).

My roommate isn't actually a big uni fan, but we both were avid fans of this combo. I have to admit that I had my doubts too, since caviar and uni were such strongly flavored ingredients, but the smooth tomato mousse below really brought everything together in this dish. Plus--there were gold flakes on the caviar! Talk about luxurious!

Another dish we had was the ズワイガニのフイヤンティーヌ〜ピスタチオとフランボワーズ (Snow crab feuillantine ~ pistachio and raspberry).

The feuillantine was a very interesting combination of tastes and textures. The crab meat and feuillantine complimented each other very well. My palate wasn't sensitive enough to pick up the raspberries though.

One of Ore no French Italian's specialties is the オマールのロースト~貴腐ワインのソース~ (Roasted lobster ~ Wine sauce).

The lobster roasted to perfection. Every bite had a piece of juicy fresh lobster, and the buttery sauce made me wish I could abandon my knife and fork.

Next is another favorite, the サーモンのテリーヌ (salmon terrine).

This one literally had me oohing and aahing. It came covered with a smoke-filled glass lid. When the lid was lifted, I had a slight recoil from the sharpness of the smoke within, but once the fog lifted (quite literally), behold the glory of this beautiful joined terrine. It definitely wasn't just a showy dish though--the taste lived up to its appearance.

The only thing about the terrine is that it's only available from 8pm onwards. The first time we visited Ore no French, many of their specialties were sold out, so we ordered this blessing in disguise.

Last, but not least is one of my Ore no French Italian favorites--the 牛フィレとフォアグラのロッシーニ トリュフソース (the beef filet and foie gras rossini with truffle sauce).

We saw this dish at nearly every table, and when we tasted ours, we knew why.

The smooth foie gras with the lean steak makes a perfect combination. Add that with the earthy truffles, and you have a beautifully composed steak dish on your hands. If it weren't for all the food that we had already stuffed into ourselves, I would have loved to have some bread to finish off the sauce.

Ore no French Italian is a must visit. There are some fees (music and the mandatory cheese price), but for the price that you pay for the food, it is most definitely worth it. If possible, do try and get a reservation, which can be made on the Ore no French Italian Aoyama website. Otherwise, you will probably be looking at around an hour to a two hour wait (still worth it though!).

Has anybody else been there before? What other dishes should I try?

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