ame du garson

Foie gras layered with daikon, black rice and truffle sauce is one of the dishes that has left a strong impression at ame du garson. Diners have enjoyed the contrast between its crisp exterior and soft, yielding centre, with the daikon’s sweetness balancing the richness of the foie gras. Bread is a good way to make the most of the sauce. Another diner described a starter combining chicken wrapped in crisp pastry with leafy greens and flowers, served with a truffle-and-butter sauce. They also dipped the vegetables around the plate into the sauce and finished it with bread.

Course meals have also been reported to include roasted live lobster and a steak of Tottori Prefecture black-haired Wagyu, alongside foie gras. One diner recalled the lobster’s firm, sweet flesh paired with a tangy sauce. It may suit a meal where you want to enjoy a substantial meat course, too. A distinctive option near the end of the French course is sea bream ochazuke: rice served with tea or broth poured over it. A diner who had kombu-cured sea bream with hot kombu broth described it as a comforting finish before dessert. The transition from rich foie gras and truffle dishes to a warm rice course is part of the appeal.

Foie gras-stuffed Manganji peppers are another pairing that has appeared among the menu options. If you are interested in a dish featuring Japanese ingredients, check what is being served when you visit. Private rooms are available, and one diner appreciated being able to talk over the meal without worrying about the people around them. Reservations are recommended for both lunch and dinner, so book ahead if you plan to take your time over a course.