Saucer
B1F, 2-7-10 Ebisunishi, Shibuya-ku, Tokyo, Japan
¥¥¥ ・ French
MICHELIN Guide's Point Of View
The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.
Facilities & Services
- Air conditioning
- Counter dining
- Interesting wine list
Credit cards accepted
