SAVOR JAPAN Tokyo Area Tokyo Harajuku/Omotesando Harajuku/Meiji-Jingumae, French Benoit Tokyo Menu

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Benoit Tokyo

ブノワ東京

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

Shop

03-6419-4181 (+81-3-6419-4181)
Reservation
Bookmark

Menu

Seared Scallops with Seasonal Vegetables

Seared Scallops with Seasonal Vegetables

The scallops are seared to a perfect savory on the outside while remaining juicy inside. Accompanied by a creamy cauliflower purée and tri-colored cauliflowers grilled to feel the texture. All brought 
Velouté of Seasonal Vegetables

Velouté of Seasonal Vegetables

The velouté, often called a "soup you eat," offers a delightful experience of the ingredients' natural flavors. Enjoy green peas in spring, vichyssoise in summer, and chestnut soup in fall and winter, savoring the essence of each season.
Chocolate à la Benoit from Le Chocolat Alain Ducasse Tokyo Workshop with Buckwheat Ice Cream from Togakushi, Nagano 

Chocolate à la Benoit from Le Chocolat Alain Ducasse Tokyo Workshop with Buckwheat Ice Cream from Togakushi, Nagano 

Benoit chocolate delight, buckwheat ice cream

◆Chef's Special

The dishes shown are examples. (The menu changes every two months.)

◆Starters

"Seasonal vegetable veloute"

"Seasonal vegetable veloute"

Veloute is also known as "edible soup." Green pea soup in spring, vichyssoise in summer, chestnut soup in autumn and winter. You can fully enjoy the original flavor of the ingredients.
Cold corn soup with Hokkaido fresh cheese "Fessel"

Cold corn soup with Hokkaido fresh cheese "Fessel"

Salad Estival - Swordfish confit, paprika, black olives, quail eggs

Salad Estival - Swordfish confit, paprika, black olives, quail eggs

Seasonal salad - confit swordfish, sweet bell peppers, black olives and quail eggs Rillettes de PORCet FOIEGRASDECANARD, pickles Pork and duck foie gras rillettes, pickles
Pork rillettes and duck foie gras pate

Pork rillettes and duck foie gras pate

Pork and duck foie gras rillettes, pickles
Pâté en croute, a pâté wrapped in a pastry

Pâté en croute, a pâté wrapped in a pastry

Sardine escabeche

Sardine escabeche

Ham, truffle and Comte cheese short pasta "Coquietto"

Ham, truffle and Comte cheese short pasta "Coquietto"

Ham/black truffle/Comte cheese coquillette pasta
"Cookpot" Red rice, Black rice, Cereal, Sautéed Bigfin reef squid and octopus, Lemon confit

"Cookpot" Red rice, Black rice, Cereal, Sautéed Bigfin reef squid and octopus, Lemon confit

Cookpot of grains, squid and confit lemon (supplement menu 800 yen)

◆Main Courses

"Poached scallops with seasonal vegetables"

"Poached scallops with seasonal vegetables"

Scallops with a fragrant exterior and juicy cooked crust. Creamy cauliflower puree. Three-colored cauliflower baked to add texture. A blissful dish, combined with a scallop broth sauce.
Oven-baked sea bass delivered directly from Katsuyama Fishing Port, Chiba Prefecture, served with minestrone soup

Oven-baked sea bass delivered directly from Katsuyama Fishing Port, Chiba Prefecture, served with minestrone soup

Oven-baked back of sea bass, minestrone garnish
"Roasted duck breast with fennel and orange flavor"

"Roasted duck breast with fennel and orange flavor"

The duck breast, roasted to a rosy brown, is tender yet chewy. The dish is accented with a refreshing citrus puree, including the skin, allowing you to enjoy the true essence of French cuisine.
Yamagata pork loin sage-flavored roti "Pomme Boulangerie"

Yamagata pork loin sage-flavored roti "Pomme Boulangerie"

Roasted loin of pork with sage, baked potatoes
Braised rabbit thigh with mustard flavour

Braised rabbit thigh with mustard flavour

Mustard rabbit
Pan-fried Akagi beef rump steak with pepper flavor and homemade french fries

Pan-fried Akagi beef rump steak with pepper flavor and homemade french fries

Peppered beef rumsteak, large french fries and baby gem (Supplement menu +2,000 yen)

◆French Cheeses

Fessel Brise de Mer / Ardechois Bichonet / Fourme d'Ambert

Fessel Brise de Mer / Ardechois Bichonet / Fourme d'Ambert

Faisselle, Ardechois Bichonne, Fourme d'Ambert

◆Dessert

Le Chocolat Alain Ducasse Tokyo Workshop's "Chocolat Benoit Style" Buckwheat ice cream from Togakushi, Nagano Prefecture

Le Chocolat Alain Ducasse Tokyo Workshop's "Chocolat Benoit Style" Buckwheat ice cream from Togakushi, Nagano Prefecture

Benoit chocolate delight, buckwheat ice cream
Baba Armagnac and vanilla cream

Baba Armagnac and vanilla cream

Armagnac Baba, lightly whipped chantilly
Vanilla-flavored millefeuille

Vanilla-flavored millefeuille

Traditional vanilla millefeuille
Prune clafoutis with milk ice cream

Prune clafoutis with milk ice cream

Plum batter pudding, milk and pure sea salt ice cream (supplement menu 500 yen)
Peach Melba Benoit Style

Peach Melba Benoit Style

Peach Melba (supplement menu 800 yen)
Nougat glace Raspberry sorbet

Nougat glace Raspberry sorbet

*Prices shown are inclusive of consumption tax and 7% service charge.

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

Benoit Tokyo

ブノワ東京

Harajuku/Meiji-Jingumae , Harajuku/Omotesando , Tokyo

Alcohol / Wine , Western / French , Cafe/Sweets / Cake

Italian/French / French

Help desk

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

Shop

03-6419-4181 (+81-3-6419-4181)

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

Reservation
Bookmark
Access
5-minute walk from the B2 Exit of Omote-sando Station, 383m from Omote-sando Station
Cuisine
Alcohol / Wine, Western / French, Cafe/Sweets / Cake / French,Italian/French
Open
[Weekdays, Saturday, Sunday, National Holidays] Lunch 11:30 am - 3:30 pm (L.O. 2:00 pm) / Dinner 5:30 pm - 10:30 pm (L.O. 8:30 pm)
Closed
None
Average price
Dinner: 14,000 JPY / Lunch: 7,500 JPY
Method of payment

  • Credit Card Accepted

    UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison / UnionPay

Address
10F, La Porte Aoyama, 5-51-8, Jingumae, Shibuya-ku, Tokyo map Outside view
Address (for taxi driver)
東京都渋谷区神宮前5-51-8ラ・ポルト青山10F
English services
English menu and English-speaking staff available.
Features

English menu / English-speaking staff / Lunch / No smoking / Western cutlery / Reservations / Reserved rooms / Sommelier/wine steward / course meals / Large wine selection / Restaurants with Facebook pages

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese