Restaurant search site for food minorities

Supervisor / Recommender

Shizuka Ogura

Dietitian / Nutritionist Healthcare Nutrition Writer

Click here for introduction

Working as a hospital nutritionist.
My hobby is walk-and-eat. I will visit anywhere for delicious food.
My basic body makeup is limited to dietary restrictions. So I try to keep my daily dish as simple as possible, except when I eat out.
Perhaps because I am in contact with nutrition science on a regular basis, I have a little concern about what I eat.
There is a fixed amount of energy that can be taken in a day, so I am being careful not to absorb exceeding energy .
I often enjoy wine and French.
This is because like Jibie, which is high in protein, low in fat, and rich in vitamin minerals.
And, you can enjoy many ingredients little-by little in different dishes.
My healthy policy is “Balance is important for everything.”

Special course only for that customer

I first found this shop from Instagram photos. Beautiful dark brown Lievre a la royale. I fell in love at first sight. Immediately, I made a reservation and visited the store.

I could not forget the excitement at that time.
Also, I asked if the store could make a special vegetarian course for this site. However, they already responded to vegetarian and vegan customers. The store has a vegetarian course as well, so you can enjoy delicious meals within your choices.

Mr. Takano, General Manager of the store said; “Of course some of our customers are vegan. We try to correspond to every situation so all the customers can enjoy their meal. For example we try to avoid cases such as, six people visit the store but one of the group members is vegan, and have difficulty choosing the menu. Basically, we will listen to your request by telephone and talk directly with you on the day of the visit. ”

Mr. Wakatsuki, Chefi: “It is always a challenge. According to the request, we try our best to accomplish our customers’ wishes. I once made a terrine using only vegetable ingredients. Emerging improvised ideas are very critical for this job. Actually, my breadth of cooking has expanded.”

Mr. Nakamura, Planning Department: “We also welcome Wedding ceremonies as well. In our original invitation cards, we ask visitors their allergies. Recently, many people write about their likes/dislikes and eating habits, instead of their allergies. However, when we figure out our customers’ opinion, we will reflect on our cooking.”

“It is precisely because we know the ingredients that we can bring out the best from them.” -by General Manager Mr. Takano.
“It’s important to keep in touch with the ingredients on a regular basis, as is the case with Jibier.” -by Chef Mr. Wakatsuki.

Through the interview, I felt professionality from them, supported by their experience, intuition, and inspiration.

Exquisite dishes

First of all, the Lievre a la royale that I fell in love with the first site.

The sauce and bread is an excellent combination

The factor to symbolize Lievre a la royale is the beautiful sauce of blood! The plates are fully covered with classic red-sauce and generously pouring full on the dish.

The Lievre that I have eaten before was based on a recipe that opens one piece of meat, stuffs it and closes it again.
But this time, it was made by loosening the meat. They used the meat that was loosened, so it is easy to eat. Moreover, the way it entangles with the sauce is by far the best.
You can enjoy the delicious taste of rabbit meat that crumbles in your mouth, the richness of the sauce, with no “smell” that you sometimes experience eating game meat (gibier).

It is a wonderful gibier cuisine that makes you wonder about time and effort for the dish. It is delicious and a wonderful dish.

Chef’s specialty Bekas cocotte grilled with sauce salmi

At the level where you have to eat once in your life.

The so-called “King of Gibier” is the chef’s specialty. The chef’s skill is fully used for the dish. You can observe the perfect cooking timing from the beautiful meat color.

French foie gras confit Porte liquor sauce

Beautiful.

The visuals are really artistic. In Japan, foie gras is commonly used at weddings and dishes such as Rossini. But I personally like foie gras being cooked sweetly, with fruit sauce and honey, and eat it as an appetizer.
Sweet foie gras might not be familiar in Japan, but this plate was very delicious.

Now I will introduce the chef’s wonderful vegetable dishes. A dish that is finished with a recipe that maximizes the charm and taste of ingredients is truly artistic.

Balsamic scent of various hot vegetables
Here, each vegetable is separately boiled. Boiled and cooked exquisitely to maximize their crispness and sweetness of vegetables.
It is served with extra virgin olive oil and balsamic sauce.

Vivid appearance

Beetroot soup

beets shines in the ricotta cheese

This is an “eating” type of soup using beets. The white part of the soup uses ricotta cheese.

Appetizer using beetroot and microleaf

It’s too good to be eaten!

The red mousse in the middle is red paprika espuma. Scoop the whole with a spoon and enjoy.

Condensing the deliciousness and UMAMI of tomatoes

It is a gazpacho that chefs often make during the summer.

All in all…

The concept of the restaurant is “Taste the Happiness.” Based on that concept, they are very particular from the creation of a space for the entire restaurant, to each staff member’s commitment to provide wonderful services and excellent food.
Of course, it will cost some money to receive this wonderful service. However, it will be an unforgettable experience and the taste is guaranteed. In my opinion, it is suitable for your anniversary dinner with your loving family. The investment will not disappoint you.

The beginning of a dream

Wide entrance of the store

Dazzling terrace

A luxurious time.

You can see the green terrace from the table seats.

After the dessert, the small snacks are carried in a wagon and you can eat as much as you want!

「 Sombreuil」Basic information

Store name	Sombreuil
Tel	03-5212-4121
Address	1-8-12 Fujimi, Chiyoda-ku, Tokyo
Business hours	Lunch 1：30～15：30（LO14：00） Dinner 18：00～23：00（LO20:30)
Holiday	Every Tuesday *Open on public holidays
Budget	Lunch　10,000yen～　 Dinner　20,000yen～
Payment method	Credit Card available(VISA, Master, JCB, AMEX, Diners) No electronic money
Parking Lot	Available for 4 cars (reservation required) Metered parking (coin-operated) next to the store
Language	Japanese/ English
Advance reservation	Reservation required for all times Reception hours from 11:00 to 21:00 (on-line reservation available) Reservation required for vegetarian course as well
Cooking description	Available
Note	40 seats (all table seats) Private room available (for 2, 4, 6, 8 people) Private room available for more than 6 people (w/ additional payment ) Charter (Private reservation) available for 50 people or more
Store HP