gentil H [French Restaurant] ~Shirokanedai~

gentil H [French Restaurant] ~Shirokanedai~

+81-3-5447-8889

HOME PAGE

Orverview

+++++

gentil H [French Restaurant] ~Shirokanedai~

gentil H is a French restaurant just like an idyllic hideaway located on Shiroganedai- Platinum Street.  We have gained one star by Michelin Guide for three consecutive years since 2014. Visit us for anniversaries, receptions, or relaxing meals with your friends and family!
Our chef, Mr. Yoshiaki Shindo, had been working for two-star restaurant, “L’Atelier de Joel Robuchon”, as a sous-chef for a long time.  The dishes getting the most from well-selected seasonal foods which are light but giving satisfaction are Chef Shindo’s true value.
Our manager and sommelier are also professionals who have gained training at three star-restaurants, Chateau Restaurant Joel Robuchon which is the highest peak of Robuchon group.
We will make guests feel relaxed and provide the highest quality space and pleasant time full of happiness.

Slap-up dishes finely textured warm service which captures guest’s hearts……
genti H with high potential welcomes guests in an effort to achieve further leap.

DETAIL

Address
Gold Forest Bld.2F, 5-18-17, Shirokanedai, Minato-ku, Tokyo
Access
By train: a four -minute walk from Sirokanedai Station (Exit1) of Mita Line or Nanboku Line
By train:a fifteen- minute walk from Meguro Station (Exit East) of JR Line
Hours
12：00～15：30 （LO13：30）
18：00～23：00 （LO21：30）
Close
Six days per month including Monday
Parking
There are three public parking in the neighborhood.
Phone Number
+81-3-5447-8889
Average price
5,000～9,999　JPY [Lunch]
15,000～19,999 JPY [Dinner]
Cards accepted
VISA, MasterCard, UC, DC, UFJ, Diners Club, American Express and JCB
Service charge
10%

Menu

Menu

*Amount is Japanese Yen (JPY)

MENU CHEF    15800

L’AMUSE-BOUCHE

L’ASPERGES BLANCHES
Poach of white asparagus from Loire, France
with Sauce Hollandaise with herb flavor and confit of firefly squid which started kindling in a furnace at 80 degrees.

LE FOIE-GRAS
French foie gras roasted on a hot plate with green peas and the Tosa shaddock
With Ginger confit with vanilla flavor and crispy of pain d’épices

L’ORMEAU　
Natural black abalone from Shimane, Japan roasted in a covered pan softly on the etuvee of root vegetables, pouring out the potage of light greens

LA ST-PIERRE
Poele of John Dory from Kagoshima, Japan on risotto of bamboo shoot and spelt wheat
with paste of rape blossoms and sauce of Japanese butterbur

≪Please choose one from the following main dish.≫

LE PIGEON　
Roti of a dove from Landes, France
with saute of white asparagus from Okamoto farm

LE BŒUF DE《KURI》 
Roast beef of 《KURI》,rare part of specially selected Japanese beef
with saute of white asparagus from Okamoto farm.

*　*　*

LE CHOCOLAT NOIR ET ORANGE SANGUINE
Chocolate cream smoothed to the limit and powder of praline
with a fleeting Écume of blood orange.

DESSERT PRINTANIER
Spring color and flavor decoration [Dessert a la printanier]

LE CAFÉ ET SES PETITS FOURS
Café and sweets

=========================================================

MENU DÉGUSTATION    10800

L’AMUSE-BOUCHE
２ AMUSE-BOUCHE

≪Please choose one appetizer from the following dish.≫

L’OIGNON NOUVEAU
Effilocher of Hokkaido crab with Setouchi lemon flavor
Tart with onion nouveau mousse
LE FOIE-GRAS　
French foie gras roasted on a hot plate with green peas and the Tosa shaddock
With Ginger confit with vanilla flavor and crispy of pain d’épices

*　*　*

LE POTAGE VERDURE
Light potage of greens with an angel’s shrimp and crouton

LA ST-PIERRE
Poele of John Dory from Yamaguchi, Japan on risotto of bamboo shoot and spelt wheat
with paste of rape blossoms and sauce of Japanese butterbur
≪Please choose one from the following main dish.≫

L’AGNEAU　
Roast of lamb
with caramelized new potatoes and seasonal vegetables

LE PIGEON　+1200
Roti of a dove from Landes, France
with saute of French white asparagus

LE BŒUF DE《KURI》　+1800
Roast beef of 《KURI》,rare part of specially selected Japanese beef
with saute of French white asparagus

*   *  *

LE CHOCOLAT NOIR ET ORANGE SANGUINE
Chocolate cream smoothed to the limit and powder of praline
with a fleeting Écume of blood orange

DESSERT PRINTANIER
Spring color and flavor decoration [Dessert a la printanier]

LE CAFÉ ET SES PETITS FOURS
Café and sweets

=========================================================

MENU PRINTEMPS    7500

L’AMUSE-BOUCHE
２ AMUSE-BOUCHE

≪Please choose one appetizer from the following dish.≫

L’OIGNON NOUVEAU
Effilocher of Hokkaido crab with Setouchi lemon flavor
Tart with onion nouveau mousse

LE FOIE-GRAS　
French foie gras roasted on a hot plate with green peas and the Tosa shaddock
With Ginger confit with vanilla flavor and crispy of pain d’épices

*　*　*

LE POTAGE VERDURE
Light potage of greens with an angel’s shrimp and crouton

LA ST-PIERRE
Poele of John Dory from Yamaguchi, Japan on risotto of bamboo shoot and spelt wheat
with paste of rape blossoms and sauce of Japanese butterbur
≪Please choose one from the following main dish.≫

L’AGNEAU　
Roast of lamb
with caramelized new potatoes and seasonal vegetables

LE PIGEON　+1200
Roti of a dove from Landes, France
with saute of French white asparagus

LE BŒUF DE《KURI》　+1800
Roast beef of 《KURI》,rare part of specially selected Japanese beef
with saute of French white asparagus

*  *  *

LE CHOCOLAT NOIR ET ORANGE SANGUINE
Chocolate cream smoothed to the limit and powder of praline
with a fleeting Écume of blood orange

DESSERT PRINTANIER
Spring color and flavor decoration [Dessert a la printanier]

LE CAFÉ ET SES PETITS FOURS
Café and sweets

=========================================================

MENU NATURE    4650

L’AMUSE-BOUCHE

２ AMUSE-BOUCHE
≪Please choose one appetizer from the following dish.≫

L’OIGNON NOUVEAU
Effilocher of Hokkaido crab with Setouchi lemon flavor
Tart with onion nouveau mousse

LE FOIE-GRAS　+1200
French foie gras roasted on a hot plate with green peas and the Tosa shaddock
With Ginger confit with vanilla flavor and crispy of pain d’épices

*　*　*

LE POTAGE VERDURE
Light potage of greens with an angel’s shrimp and crouton
≪Please choose one from the following main dish.≫

L’AGNEAU　
Roast of lamb
with caramelized new potatoes and seasonal vegetables

LE PIGEON　+1200
Roti of a dove from Landes, France
with saute of French white asparagus

LE BŒUF DE《KURI》　+1800
Roast beef of 《KURI》,rare part of specially selected Japanese beef
with saute of French white asparagus

LA ST-PIERRE
Poele of John Dory from Yamaguchi, japan on risotto of bamboo shoot and spelt wheat
with paste of rape blossoms and sauce of Japanese butterbur

*　*　*

DESSERT PRINTANIER
Spring color and flavor decoration [Dessert a la printanier]
LE CAFÉ ET SES PETITS FOURS
Café and sweets

Photo

Photo

Location

Map

DETAIL

Address
Gold Forest Bld.2F, 5-18-17, Shirokanedai, Minato-ku, Tokyo
Access
By train: a four -minute walk from Sirokanedai Station (Exit1) of Mita Line or Nanboku Line
By train:a fifteen- minute walk from Meguro Station (Exit East) of JR Line
Hours
12：00～15：30 （LO13：30）
18：00～23：00 （LO21：30）
Close
Six days per month including Monday
Parking
There are three public parking in the neighborhood.
Phone Number
+81-3-5447-8889

Job offer

Job offer

Let's join us !

+81-3-5447-8889

Questions & Reservations

Question & Reservation Phone Number

+81-3-5447-8889

Pick Up!!

©2024City Communications Inc. 

Log in with your credentials

Forgot your details?