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Telephone
03-6434-7080
Introduction
A French restaurant located on a back street in Roppongi. The space is simple and stylish, with white as the main color, without excessive decoration, and warm wood is used. The kitchen, which can be seen through the wine cellar, has a laboratory-like atmosphere. "Le sputnik" means "companion/traveling companion" in Russian. The store's name reflects the desire to try new things while respecting tradition. The menu consists of three omakase courses created by a chef with extensive training in a wide range of fields using seasonal ingredients. The dishes are created with innovative presentations, such as the breathtakingly beautiful ``Rose Beet and Foie Gras'' and ``Smelt and Burdock Fritto'', all of which have avant-garde visuals, but the taste is classic French. . We hope that you will enjoy the multi-layered flavors that vary with each dish, inviting guests on an innovative "gourmet journey." continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2016-2024)
Opening Hours
[月]  定休日 [火]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) [水]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) [木]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) [金]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) [土]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) [日]  12:00 - 15:30(L.O. 13:00)  18:00 - 23:00(L.O. 19:30) 月曜日
Payment Methods
Visa Master American Express Cash JCB Diners
Other Info
Seat fee/Service charge
Smoking allowed
Takes Reservations
Restaurant Website
https://le-sputnik.jp/en/
Above information is for reference only. Please check details with the restaurant.
Review (1)
Level3 2023-07-03
36 views
靚靚媽咪廚藝了得,為其慶祝生日想搞驚喜,XO仔真係要攪盡腦汁架!今年喺日本叫做易玩咗,全靠「食べログ」(Tabelog)搵到一家連店名都繞口過人嘅法國餐廳「Le Sputnik」。隱蔽於六本木一條內街上,入夜後時尚嘅門面尤其光亮奪目。室內以木為主嘅裝潢簡約大方,用餐大堂面積不大,勝在散座分佈於不同角落,空間感足。四人被安排入座離廚房最近嘅位置,所謂近廚得食,食物應最為新鮮熱辣!埋位後,服務生先送上熱毛巾及消毒搓手液。媽咪留意到木枱上嘅刀叉並非分左右擺,而係好似筷子咁放喺右旁嘅餐具座上,衛生意識水平高。網上訂座流程簡易快捷,午市及晚市均只有一款以節令食材烹調出嘅廚師發辦套餐,未含稅及加一之價格分別為9,000円/位及18,000円/位。當晚嘅餐單以銀字列出十五道菜嘅主要食材,簡單而隆重地閃出貴氣。另附上一張日英對照嘅紙卡,道出餐店嘅概念同理念。飲品餐牌共有四頁之多。由於食晏時大家都已配咗多杯酒酒,夜晚就唔想再溝,淨飲爽身啲嘅香檳。Sea weed/Sea urchin:點好飲品,晚餐迅即由用手食嘅法式小點揭開序幕。好似盆栽咁吸睛嘅四層紫菜海膽小食非常輕巧,綠式嘅紫菜味脆片又薄又脆,中間夾入軟滑嘅矮瓜海膽慕絲一啲都唔溜,咬落滲出微微嘅抹茶香尤其可口!Green asparagus:小石上嘅蘆筍撻一啖已經放得哂入個口,不過大肥爸爸同媽咪教落,喺高級西餐廳男女都應該食得有儀態啲分兩口食,嗒清楚所用嘅食材。撻撻層曲奇皮酥脆乾巧,似就黎漏出黎嘅蘆筍忌廉慕絲清涼柔順,香甜得黎一啲草青苦澀味都冇,讚!Crab/Parsnip:第三款圓碌碌嘅原來係師傅用蘿蔔及茴香自家製出超薄嘅餅塊,喺中間夾入蘿蔔絲蟹肉,頂面另以彩艷嘅青椒及花椒點綴,擺放於木碟上嘅外觀極富大自然氣息,淨係頭輪小食嘅擺盤已可感受到設計者嘅創作力量同心思!花椒蟹肉蘿蔔夾心餅集香脆鬆化甜潤於一身,吃畢後嘅花椒餘韻突出得黎完全唔攻鼻。Halfbeak/orange:就連家中嘅美女廚神都估唔到碟上呈半透明嘅花瓣係由佢最愛嘅新鮮牛蒡所刨出,銀光閃閃嘅針魚肉暗藏於酸酸甜甜嘅橙肉底,食落好清爽。Firefly squid/Edible wild plants:整體黎講,個人覺得成餐飯以此味螢光魷魚春卷最為失色,賣相平庸之外,黏有魚露嘅春卷雖然唔腥,但只可以用爽口黎形容囉。Turnip/Scallops/Buttermilk:正當媽咪形容哥哥仔為碟上嘅花環斟出生氣色彩時,XO仔其實睇到佢為冬甩填補窿窿,明顯冇乜美學眼光。花環底層為白滑嘅蘿蔔慕絲,同舖面嘅蘿蔔薄片間夾入以蕃茄清湯啫喱穩固嘅帶子粒粒,上枱後再斟出綠色嘅海鮮奶油。應建議全部撈黎食,蘿蔔帶子環清香軟滑中帶著爽嫩,口感豐沛。龍年可以諗吓借黎做新派蘿蔔糕款式喎,取名「龍帶玉環」。Bamboo shoots/fermentation cabbage:新鮮炭烤出嘅「筍」菜熱辣辣、香噴噴,質感腍中帶脆,淋上面嘅椰菜泡泡清香帶甜,都幾得意。一反傳統地,麵包竟然係食到晚飯中途先上場,仲要幾隆重咁展示出仲出緊煙嘅製成品,並強調用上日本麵粉及天然酵母搓出。新鮮焗出嘅包包不單熱力十足,超脆嘅皮下嘅包心勁軟熟!Green pepper/Green eggplant/Squid/Green curry:小肥自問唔係咁好魷魚,總覺佢有啲難咬同好易腥。大廚好似睇穿依點咁,巧妙地將魷魚切成透明嘅薄布咁,化身成配角為大大件矮瓜同青椒蓋上外衣作裝飾;從貌似沙律嘅外觀絕對諗唔到有魷魚嘅存在!炸過嘅矮瓜軟腍香口,青椒則微辣惹味,舖面嘅魷魚薄片極之鮮甜,沾上咖哩綠油激發清新上鼻尖,有種莫名嘅清麗脫俗感!Mushroom/Chocolate:自問食菇都算食唔少,不過可以半熱半冷、半咸半甜地食菇菇確真超乎自己嘅想像力!咸嘅部份係碟上左方嘅法式可麗餅,餅中捲入流心蛋蛋及炒過嘅菇菇;甜甜嘅除咗有右方一球菇菇雪糕之外,仲有最後刨上嘅朱古力碎!好粗暴地撈勻哂黎食,菜式嘅菇香淡薄嘅同時,蛋味似乎最出,感覺就好似食緊甜味嘅菇菇奄列咁。Foie gras:不久,面前出現咗一朵美艷全場嘅紅色玫瑰花,四口子都呆咗一呆,其一係因為立體美食圖猶如藝術品般靚得震撼!其二係聽到爸爸驚嘆出「咁快食甜品啦,乜唔係仲有肥肝、魚同鹿咩?」明顯人人都先入為主地以為面前嘅玫瑰一定係朱古力甜品,而否定咗係肥肝嘅可能性!此道菜其實係分開咗兩碟嘅,要每二人互動地分享,雖然有啲複雜,但都幾有趣味性。勁逼真嘅玫瑰花花瓣原來係紅菜頭脆片,要扑爛花瓣後先會呈現出紅菜頭啫喱及雞肝醬造出嘅花心,要連同後上嘅多層肝醬酥兩碟混起一齊食。層次分明嘅肝醬酥內含以胡椒調味嘅雞肝醬、芒果、雞肉、西芹、青瓜,淨食會覺得有啲乾嚡,但一塗上玫瑰花脆卜卜嘅紅菜頭脆片及香潤嘅肝醬啫喱精華,即有畫龍點睛之效!Tilefish/Fermentation mushroom sauce:對少食魚魚嘅XO仔黎講,大碟上細小嘅甘鯛份量剛剛好,幼嫩嘅魚肉上層魚鱗先為精髓所在!相片好難捕捉得到,但每片豎起嘅魚鱗不單炸至金黃,咬落嗰份脆感係薄薄咁同紫蘇花嘅芳香一同化於舌上,夾埋蔥絲點上碗中嘅菇味醬油,直令魚鮮味升華!Deer/Grape:配備鹿肉主菜每人都有一把刻有店名嘅靚刀。上網查核,方才發現師傅所選用嘅北海道蝦夷鹿屬產量稀少嘅野味,物以罕為貴,唔怪得之會編排為熱食嘅壓軸。野味特徵之一係其羶味,但意外地,碟上紅潤粉嫩嘅肉塊非常軟熟,零脂肪兼零羶味,唔講直頭覺得自己食緊一塊靚牛扒咁,用鹿骨及紅酒熬成嘅黑色醬汁酸酸甜甜,同配菜甜甜嘅燒提子及甜蕃薯好夾之外,食落一啲都唔覺膩滯。Cherry blossoms:甜品環節同小食前奏好對稱咁各有三款。適逢櫻花季節,打頭陣亦選用擁有同音字嘅「櫻桃」車厘子造出「櫻花盛開」嘅主題。黑碗中睇落只有一球好單純嘅雪糕,但其實白雪雪嘅係麻糬慕絲混拼車厘子及酸奶製成嘅雪糕,墊底有幾粒糖漬車厘子,頂面以食用櫻花點綴,甜品酸甜帶咸,可能女仕們會比較懂得欣賞。Mugwort/lemon:細佬要查字典先知「mugwort」係帶少少苦味但功效多多嘅「日本艾草」;鮮黃亮麗嘅檸檬撻砌到好似泥土上一件石頭上長出藥草般嘅形態,於桌上加放檸檬忌廉雪葩時營造出煙霧仙境即倍添矜貴,真係少啲知識都好容易會錯過咗設計咁細密嘅心思!橢圓形嘅檸檬撻中間嘅蛋白脆脆好甜,檸檬忌廉雪葩嘅酸性剛巧產生中和作用,流露出藝術性嘅大自然氣質,精妙尤甚!Chocolate/Prune:作結脆巧嘅朱古力撻濃甜香滑,入面嘅西梅肉酸度都幾高,襯返杯特濃咖啡最適合不過。東京一星餐廳「Le Sputnik」以「旅伴」之俄文取名,高橋師傅選用法國菜作藍本為食客創出嶄新且多元化嘅飲食旅程。西餐店雅致簡潔,服務優良。別出心裁嘅美食設計為高質嘅食材繪出新潮嘅面貌,更展露出大廚對烹飪嘅熱情、天賦及藝術情操!四小時嘅十五道晚餐絕對達到震懾味蕾嘅境界,壽星女仲話下次再去一定要留肚選配埋十杯靚酒,返到香港仲不停介紹親友,今年於日本慶生確真難忘! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)