Apicius

レストランアピシウス

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3214-1361 (+81-3-3214-1361)

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Apicius-style bouillabaisse

This is a bouillabaisse made with a special soup that allows us to offer it throughout the year. The spotlight is given to the seafood in this dish.

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Australian rack of lamb en croute

This traditional dish incorporates the rich fragrance of dried mushrooms from Gifu to give it a fresh impression. Comes with a turnip glaze.

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Sea urchin, caviar, and cauliflower mousse in consomme

This signature dish is served with the exact same taste that it had during the era of Mr. Tokuo Takahashi, our first head chef.

6,480 JPY

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★For more details, please visit our website: http://www.apicius.co.jp

◆ Appetizers

"Sea urchin and caviar, cauliflower mousse with consommé jelly"

This is a specialty dish that has been served with the same flavor since the time of our first head chef, Takahashi Norio.

\9,460

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Marinated seasonal seafood with shellfish and tomato emulsion sauce, wreath style

\7,700

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Shellfish ravioli with light American sauce

\7,700

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Apicius traditional foie gras terrine with tea jelly and chiffon cake, scented with maple syrup

\9,680

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Pan-fried duck foie gras with turnip glace and Madeira wine sauce

\11,220

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European lobster, caviar and beet composition

\13,200

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Hahajima Blue Sea Turtle Consommé Soup from Ogasawara

This is Apicius' traditional consommé soup, which you won't find anywhere else.

\4,950

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Mussel soup with saffron

\3,850

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◆Salads and steamed vegetables

Steamed vegetables

\2,420

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Mixed salad

\1,980

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Watercress salad

\1,650

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Endive salad

\2,310

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◆ Fish dishes

Steamed golden-eyed snapper, Normandy style

\8,800

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Bon Femme of Dover Sole

\12,100

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Canadian lobster shave

\11,220

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Kue's Poche Bouillabaisse with Pernod (Homage to Manabu Iwamoto)

\9,900

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◆Meat dishes

Roasted pigeon stuffed with mushrooms and butter, with a sauce of mushrooms and truffle-infused oil

\11,220

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Duck aiguillettes with salumi sauce, chestnut and celery root puree

\9,680

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Pan-fried lamb fillet from Sisteron with coconut milk and curry

\11,220

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Ezo deer noisette with poivrade sauce

\9,130

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Semi-cooked Japanese black beef loin minced steak, Bitok Apicius style

\14,410

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Pan-fried Japanese Black Beef Fillet with Green Pepper Sauce

\16,500

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≪Chef's recommended seasonal dish≫

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Beluga Caviar with condiments and Melba toast (30g)

\44,550

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Chestnut soup from Nakatsugawa, Gifu Prefecture, served with mushrooms and foie gras

\4,730

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Domestic Abalone Steak Rossini Style

\38,500

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Freshly-fried mushrooms wrapped in pie

\7,590

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Flounder Meuniere on the Bone Grenoble Style

\9,900

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◆ Dessert

Dessert selection

Seasonal ice cream and sorbet from the cart

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Various cakes

We will cut the cake to your liking using seasonal ingredients.

1cut\1,540~

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Ice cream, sorbet

Each ¥880

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The sommelier will recommend liqueurs and other flavors to go with your dessert.

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We also offer after-dinner drinks such as eau de vie.

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◆Cheese

Matured French natural cheese from a cart

From \2,900

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

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Course Menu /
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From the chef
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Apicius

レストランアピシウス

Hibiya/Yurakucho, Ginza/Yurakucho/Tsukiji, Tokyo

Western / French , Alcohol / Wine

Italian/French / French

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3214-1361 (+81-3-3214-1361)

All reservations will be accepted via web form to ensure a smooth reservation process.

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

location_onAccess: JR Yurakucho Station, 2 minutes from Central West Exit.

restaurantCuisine: Western / French,Alcohol / Wine / French,Italian/French

scheduleOpen: [Weekday, Saturday, Holidays, Day Before Holiday] Lunch 11:30-15:00 (Last order 14:00) [Weekday, Saturday, Holiday, Day Before Holiday] Dinner 17:30-23:30 (Last order 21:00)