Instant reservation
Les deux
Tokyo
French
MICHELIN
TWD 2,649.0+
Japan Restaurant Awards
2020
2019
Japan Restaurant Awards
2023
2021
About
Nestled in the quiet streets of Akasaka, Tokyo, FURUYA augastronome is a French restaurant named in homage to Monsieur Michel Libotte of the renowned Belgian establishment HOSTELLERIE AU GASTRONOME. Drawing on the refined techniques and sensibilities cultivated in Europe, the restaurant presents dishes that highlight the inherent character of each ingredient.
Chef Kensuke Furuya honed his craft at Michelin‑starred restaurants in France, Switzerland, and Belgium, eventually serving as head chef at HOSTELLERIE AU GASTRONOME. While honoring classical traditions, he pursues a modern style that remains light and balanced, incorporating patisserie techniques throughout the course.
The menu reflects a deep respect for ingredients, from the signature “Farcied Pig’s Trotters” inherited from Michel Libotte to seasonal egg dishes featuring Ranou—premium eggs from Kitsuki Farm in Oita Prefecture. Each delicate plate draws out the natural qualities of the ingredients, showcasing the chef’s experience shaped by years in Europe.
The interior is a calm, monochromatic space designed to let the colors of the dishes and the attire of the guests stand out. Semi‑private seating is also available. With carefully selected French wine pairings, the restaurant offers a refined setting ideal for anniversaries, business occasions, and memorable meals with loved ones.
Menu & Courses
Lunch
[Available only on Monday, Wednesday, Thursday, and Friday]
TWD
1,589.25
Amuse-bouche / Potage / Appetizer / Main Course (Fresh fish or meat — selection not available) / Dessert / Espresso or Tea / Petit Fours
*Total of six courses
*Total of six courses
Lunch
【 Menu Spécialité 】 ～Standard Lunch Course～
TWD
2,118.99
■Amuse-bouche
■Chilled Corn Potage from Gifu Prefecture
■House‑made Smoked Salmon from Tasmania
■Pan-seared Wild Sea Bass from Chiba Prefecture
■Roasted Kyoto Duck or Roasted Galician Pork
■Dessert
■Espresso or Tea/ Petit Fours
*Total of eight courses
■Chilled Corn Potage from Gifu Prefecture
■House‑made Smoked Salmon from Tasmania
■Pan-seared Wild Sea Bass from Chiba Prefecture
■Roasted Kyoto Duck or Roasted Galician Pork
■Dessert
■Espresso or Tea/ Petit Fours
*Total of eight courses
Lunch
【 Menu FURUYA 】
TWD
2,648.74
■Amuse‑bouche
■Chilled Corn Potage from Gifu Prefecture
■Pâté en Croûte of Summer Venison from Wakasa Town, Tottori Prefecture
■Ayu from Nagara River with Eggplant Purée and Cucumber Jelly
Oscietra Caviar, Liver Sauce
■Pan-Seared Natural Flounder from Hokkaido
■Roasted Kyoto Duck from Kyoto Prefecture or Roasted Lamb from Lozère
■Dessert
■Espresso or Tea
■Petit Fours
*Total of eight courses
■Chilled Corn Potage from Gifu Prefecture
■Pâté en Croûte of Summer Venison from Wakasa Town, Tottori Prefecture
■Ayu from Nagara River with Eggplant Purée and Cucumber Jelly
Oscietra Caviar, Liver Sauce
■Pan-Seared Natural Flounder from Hokkaido
■Roasted Kyoto Duck from Kyoto Prefecture or Roasted Lamb from Lozère
■Dessert
■Espresso or Tea
■Petit Fours
*Total of eight courses
Dinner
【 Menu Saison 】 – A course showcasing the flavors of the seasons
TWD
2,648.74
Amuse‑bouche / Potage / First Appetizer / Fresh Fish Dish / Main Course / Dessert / Espresso or Tea / Petit Fours
*Total of eight courses
*Total of eight courses
Dinner
【 Menu Liaison】 Chef Furuya's Flagship Course
TWD
3,973.11
■ Amuse‑bouche (2–3 items)
■ Chilled Corn Potage from Gifu Prefecture
■ Ayu Confit from the Nagara River stuffed with Eggplant Purée, served with Cucumber Jelly and Oscietra Caviar
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 66°C for 44 minutes, with Australian Truffle and Red Wine Sauce
■ Pan‑seared Wild Sea Bass from Chiba Prefecture with Six‑Spice Curry Cream Sauce
■ Roasted Kyoto Duck from Kyoto Prefecture
or
■ Roasted Lamb from Lozère
or
■ Tribute to Monsieur Michel Ribot
— Grilled Stuffed Pig’s Trotter (+2000 yen)
■ Dessert
■ Espresso or Tea
■ Petit Fours
*Total of ten courses
■ Chilled Corn Potage from Gifu Prefecture
■ Ayu Confit from the Nagara River stuffed with Eggplant Purée, served with Cucumber Jelly and Oscietra Caviar
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 66°C for 44 minutes, with Australian Truffle and Red Wine Sauce
■ Pan‑seared Wild Sea Bass from Chiba Prefecture with Six‑Spice Curry Cream Sauce
■ Roasted Kyoto Duck from Kyoto Prefecture
or
■ Roasted Lamb from Lozère
or
■ Tribute to Monsieur Michel Ribot
— Grilled Stuffed Pig’s Trotter (+2000 yen)
■ Dessert
■ Espresso or Tea
■ Petit Fours
*Total of ten courses
Dinner
【 Special Menu 】 ～ Private Room Guaranteed for Business Meetings, Omakase Full Course, Ideal for Anniversaries ～
TWD
4,334.31
A special course of seven to eight dishes showcasing seasonal ingredients
Dinner
11th Anniversary Special Course
TWD
5,297.49
Serving period :1 August - 31 August
11th Anniversary Special Menu
■ Amuse‑bouch
Summer Vegetable and Watermelon Gazpacho
■ Ayu Confit from Wakayama stuffed with Eggplant Purée, served with Cucumber Jelly, Oscietra Caviar, and Liver Sauce
■ Apple, Foie Gras Terrine, Smoked Conger Eel, and Sautéed Onion Mille‑feuille with Foie Gras Ice Cream
■ Poitou-Charentes Escargot and Girolle Mushrooms
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 66.5°C for 44 minutes, with Black Truffle and Red Wine Sauce, inspired by “Oeuf en Meurette”
■ Today's Fish Dish
■ Homage to Michel Ribot
— Grilled Stuffed Pig’s Trotter (Sweetbread, Trumpet Mushrooms, Poultry Mousse)
or
■ Today's Meat Dish
■ Dessert
■ Coffee or Tea
■ Petit Fours
*A complimentary welcome drink of Pommery Champagne will be served.
*Total of ten courses
■ Amuse‑bouch
Summer Vegetable and Watermelon Gazpacho
■ Ayu Confit from Wakayama stuffed with Eggplant Purée, served with Cucumber Jelly, Oscietra Caviar, and Liver Sauce
■ Apple, Foie Gras Terrine, Smoked Conger Eel, and Sautéed Onion Mille‑feuille with Foie Gras Ice Cream
■ Poitou-Charentes Escargot and Girolle Mushrooms
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 66.5°C for 44 minutes, with Black Truffle and Red Wine Sauce, inspired by “Oeuf en Meurette”
■ Today's Fish Dish
■ Homage to Michel Ribot
— Grilled Stuffed Pig’s Trotter (Sweetbread, Trumpet Mushrooms, Poultry Mousse)
or
■ Today's Meat Dish
■ Dessert
■ Coffee or Tea
■ Petit Fours
*A complimentary welcome drink of Pommery Champagne will be served.
*Total of ten courses
Dinner
【 Special Pairing Menu 】 ~ Private Room Guaranteed for Business Meetings, Includes 5 Types of Pairings, Full Course, Private Room Plan, Perfect for Anniversaries ~
TWD
6,019.87
We offer a special course of seven to eight dishes featuring seasonal ingredients.
Five wine pairings are prepared to complement the dishes of the day.
Five wine pairings are prepared to complement the dishes of the day.
Dinner
【 Menu Premium 】 ~ A Short Course to Enjoy Upgraded Ingredients with Fewer Dishes, Including Alcohol (Non-Alcohol) Pairing ~
TWD
6,501.46
■ Amuse‑bouche
■ Chilled Green Pea and Mint Soup
■ Appetizer with Black Abalone from Miyagi Prefecture, Garnished with Oscietra Caviar
■ Meunière of Wild‑Caught Flounder from Hokkaido with Italian Truffles from Marche
■ Roasted Bone-In Duck from New Zealand with Seared Foie Gras
■ Today's Special Dessert
■ Espresso or Tea
■ Petit Fours
Includes one glass of Champagne, three glasses of drink pairing, and mineral water
*Total of five courses
■ Chilled Green Pea and Mint Soup
■ Appetizer with Black Abalone from Miyagi Prefecture, Garnished with Oscietra Caviar
■ Meunière of Wild‑Caught Flounder from Hokkaido with Italian Truffles from Marche
■ Roasted Bone-In Duck from New Zealand with Seared Foie Gras
■ Today's Special Dessert
■ Espresso or Tea
■ Petit Fours
Includes one glass of Champagne, three glasses of drink pairing, and mineral water
*Total of five courses
Dinner
【 Menu Prestigious 】 ~ Experience the Finest Course Crafted with Select Ingredients in a Private Room ~
TWD
9,270.6
■ Amuse‑bouche
■ Chantrelle Mushroom Potage from France
■ Natural Black Abalone from Kyoto
— Cooked at 78°C for 4 hours, served with Chrysanthemum Coulis and Oscietra Caviar
■ Summer Venison Pâté en Croûte from Wakasa Town, Tottori Prefecture
■ Consommé of Brittany Blue Lobster
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 65.5°C for 44 minutes, served with Red Wine Sauce and Winter Truffle from Vaucluse
■ Pan‑seared Natural Sea Bass from Miyagi Prefecture with Herb‑flavored Vermouth Sauce
■ Royal Pigeon Ramier from Scotland
■ Dessert of the Day
■ Tea and Petit Fours
*Total of eight courses
■ Chantrelle Mushroom Potage from France
■ Natural Black Abalone from Kyoto
— Cooked at 78°C for 4 hours, served with Chrysanthemum Coulis and Oscietra Caviar
■ Summer Venison Pâté en Croûte from Wakasa Town, Tottori Prefecture
■ Consommé of Brittany Blue Lobster
■ “Ranou Tamago” Egg from Oita Prefecture
— Cooked at 65.5°C for 44 minutes, served with Red Wine Sauce and Winter Truffle from Vaucluse
■ Pan‑seared Natural Sea Bass from Miyagi Prefecture with Herb‑flavored Vermouth Sauce
■ Royal Pigeon Ramier from Scotland
■ Dessert of the Day
■ Tea and Petit Fours
*Total of eight courses
* Inclusive of consumption tax, service charge, cover charge, bread, and butter.
* For course reservations, the course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
* Please note that the price may vary depending on seasonal ingredients.
Features
-
Available
-
Available
-
Guests aged 6 and above, and able to enjoy the course meal.
-
-
-
Reservation Notes
-
Price Range:
Lunch: TWD 1,589.25 - TWD 2,648.74
Dinner: TWD 2,648.74 - TWD 9,270.6 -
Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.
-
Arrival time:
Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
-
Dress Code:
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
-
Children:
Guests aged 6 and above, and able to enjoy the course meal.
-
Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Information
| Total Seats | 16 Seats |
|---|---|
| Operation hours | Lunch 12:00 PM - 03:00 PM Dinner Mon to Fri: 05:00 PM - 10:30 PM (L.O. 08:00 PM) Sat: 06:00 PM - 10:00 PM |
| Regular holiday | Sundays, National Holidays *The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card available |
| Smoking | Not Allowed |
| Address |
Akasaka Fuji Mansion 1F, 4-3-9 Akasaka, Minato-ku, Tokyo
東京都港区赤坂4-3-9 赤坂藤マンション1F
|
| Nearest station |
Akasaka Station , Akasaka-mitsuke Station
|
| Directions from station |
3 minutes walk from Akasaka Station
7 minutes walk from Akasaka-mitsuke Station |
