ALLIÉ

In the center of Azabu-Juban, a French restaurant has taken the area by storm. The combined talents of sommelier Kenichiro Sasakura and chef Tadashi Harashima greatly reflect ALLIÉ's restaurant concept: comradery and alliances. This partnership creates magnificent and delicious dishes prepared in an omakase course menu. Using seasonal domestic ingredients to express the changes of the four seasons while applying French culinary techniques and flavors, the duo conjures up a refined fusion of the two cuisines. A dish that's especially spectacular by chef Harashima is the pufferfish fritter with shrimp crackers, which are made with Ariake seaweed sauce and citrus. A meal here is suitable for any occasion — casual business gatherings and special events like anniversaries are common reasons for a visit. ALLIÉ also has a bar counter that's open for those who are not planning to dine in for dinner, instead preferring to just tuck in to Sasakura-san’s expertly curated stock of wines.