Chiyoda City, Tokyo, Japan｜Budo

I visited this store today. There are a lot of wines on display in a very stylish store. Amuse Botan shrimp and turnips are very delicious and I have high expectations! The fig and blue cheese sandwich matches the flavor of the blue cheese with the sourness of the figs! You'll want some wine right away! Crudité was surprised at how delicious the vegetables were. Each ingredient is prepared using a different method, and every vegetable is delicious! When the roasted wagyu beef arrived, I ordered red wine. Of course, it fits well♪ The flavor of the meat stands out! Since the red wine is delicious, I also ordered the charcuterie, and the pate was delicious as well. I can feel how elaborate it is! I ordered orange wine here. The right amount of sweetness goes well with the food. The pasta here is bolognese pappardelle. The thicker the Bolognese pasta, the better! lol The meat sauce, which seems to be made with Wagyu beef, tastes delicious from every grain of meat. The main fish dish is crispy on the outside and fluffy on the inside, and you can taste the perfection of the cooking process. The meat dishes are super delicious and melt in your mouth! it's the best. It was so delicious that I even got some rabbit! I ordered rabbit after eating it in Italy, and I thought, ``Wow, it was this delicious...?'' It was much more delicious than anything I had eaten before! At the end, we had dessert, and we were completely satisfied with our meal! Not only does the wine at this restaurant go without saying, but the food as a whole is of a very high standard. It's more reasonable than other high-end French restaurants and it's totally delicious! Highly recommended if you like French cuisine and want to enjoy delicious food at a reasonable price! I would like to come again, thank you for the meal♪

A stylish French restaurant with delicious wine and food. It was nice to have a date, and there were people eating and drinking alone while talking with the sommelier at the counter. Do you have any recommendations for dishes that also include wine? When I asked about it, the sommelier suggested about 5 different types, and I was able to enjoy the drinks as well. I had the impression that I was not good at wine, but I was told about something that is easy to drink, so I would like you to try it! The meat dishes are hearty and the portions are satisfying. 3 minutes walk from the Showadori exit of Akihabara Station.

I visited Mitsubachi COFFEE at lunch time, and I saw the potential in his cooking skills, so I decided to visit Budo for the first time. I didn't have any alcohol as I was not allowed to drink alcohol due to my mode of transportation, but there is a sommelier on site who can recommend drinks that would go well with the food I ordered or that would suit my personal taste. I think this is a store that is friendly to beginners. In terms of the contents of the restaurant, the main focus is on the hall, including the sommelier, and there are staff who are attentive to the directions of the customers, but on the other hand, there are staff who can observe the flow of the kitchen and decide on the appropriate timing. I felt that there were some people who felt unsatisfied with the staff working in a different direction. The kitchen has a solid core. I was able to feel the excitement as I watched the tension, efficient movements, and cooperation when the dishes were arranged. If the movement of the kitchen is entertaining, the counter is the best position. Now, let's talk about the important taste. At this restaurant, we call the ``amuse'' (appetizer). It was a new discovery. On the day I visited, Mexicali was served, but to be honest, it was of a quality that should not have been sold for 500 yen (excluding tax). This is a dish that shows the quality of the ingredients and the skill that goes into it, and I was able to enjoy the disparity in its impression from a typical appetizer. Also, it was my first time trying a non-alcoholic cocktail, but the combination was better than I expected, and I enjoyed the taste and aroma, and I memorized the word raspberry iced tea. For dessert, there was homemade ice cream, so I ordered it, but it was full of trade secrets (lol). I felt like I needed the taste and knowledge to be able to analyze the secret ingredients and ingredients because I couldn't read them all in one sitting. It was simply delicious. There may be times when people in the kitchen are not wearing masks, such as when tasting food, but I do not recommend this restaurant to those who cannot tolerate that. I think our human resources are still in the process of evolving, but I'm honestly looking forward to seeing how the ingredients change with the seasons and how things will turn out depending on what we purchase. A restaurant with a middle-aged man sitting at the counter overlooking the kitchen might become a famous restaurant (lol).