食べログにはお得なクーポンが盛りだくさん！

渋谷 × フレンチ でクーポンのあるお店を探す

この口コミは、サプレマシーさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

サプレマシーTabelog Reviewer Award受賞者口コミ3,722件フォロワー10,248人

4.8

￥60,000～￥79,9991人

料理・味4.9
サービス4.4
雰囲気4.8
CP4.6
酒・ドリンク4.5

2019/12訪問10回目

4.8

料理・味4.9
サービス4.4
雰囲気4.8
CP4.6
酒・ドリンク4.5

￥60,000～￥79,9991人

光り輝くエテワール

2019年ラストはエテでのディナー、今年を振り返りながら新装なったeteで幻のような光に包まれる。まだプレオープン状態だが新しい店舗の雰囲気は素晴らしい。クリスマスツリーにはeteと書いたボールが輝いていた。イルミネーションがエトワール（星）のように輝き幻想的、思い出に残る一晩となった

◆うにのタルト
◆シャンパーニュのカクテル
◆秋刀魚パイ包み
◆焼きたてのブリオッシュ、燻製したバター
◆鴨、黒トリュフのせ
◆白子パイ包み
◆甘鯛皮パリパリ焼き、ホワイトソースのスープ
◆ホロホロ鳥ロースト
◆おごわ
◆ガトーショコラ
◆北海道マンゴータルト

味付けは夏子さん独特のもの、フレンチぽいが、フレンチらしいソースはない、どれもすっきりと仕上げてある。鴨などジビエを扱っていなかったが、今回初めて登場した、ジビエ臭さを旨くけし、上品な味わいに仕上がっている。今年最後なのでサービスなのかメインはホロホロ鳥とおごわの２品。ここのホロホロ鳥はとても美味しい。

新しい店舗でのマンゴータルト初セレモニー、もう天にものぼる気分だ。

今回はワインもとても贅沢、1981のブルゴーニュにはじまりすべて2万円以上の普段飲めないものばかり

最後のお手拭きは、eteではなく、ATE（食後、eatの過去形）と書かれていた。夏子さんもダジャレ好きと知ってうれしくなった

23

うにのタルト

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14

シャンパーニュカクテル

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11

秋刀魚のパイ包み

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11

焼きたてのブリオッシュ

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11

先ずは半分に切って

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11

さらに切り分けて

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12

燻製したバター

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10

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10

鴨、黒トリュフのせ

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24

白子パイ包み

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10

甘鯛の皮パリパり焼き、ホワイトアスパラのソース

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25

ホロホロ鳥ロースト

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10

おごわ

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10

おごわ

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12

口直しオレンジジュース

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11

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26

北海道マンゴータルト

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12

ガトーショコラ

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10

Vins De Bougogne Volnay81

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10

ERRZURIZ KAI 2012

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10

どんぺり

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11

DOMAINE des CHEZEAUX　CHAMBERTIN

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9

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9

食後と書かれた最後のお手拭き

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9

クリスマスツリーにeteかざり

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10

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9

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12

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11

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10

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2019/07訪問9回目

4.7

料理・味4.7
サービス4.4
雰囲気4.8
CP4.7
酒・ドリンク4.5

￥50,000～￥59,9991人

エテ増えて

若いけどケーキも料理も超一流、夏子さんはほんとすばらしい。一人でやれる範囲（助手の女性は居る）でやっていきたいと、レストランの方の営業は月に10日ほど、３年前はケーキを注文した人が予約できたし、私も同伴した方が予約をお願いすることもできたのだが、今では昔からの常連のみしか予約できなくなった。幸い年３回行けていることがありがたい。

◆うにのタルト、鴨の卵黄粉末スパイス
◆グレープフルーツアイス
◆ブリオッシュ
◆ほおずきミルフィーユ、キャビア乗せ
◆甘鯛うろこパリパリ焼き
◆うなぎ、黒トリュフかけ
◆ほろほろ鳥のいろんな部位、シェリーフォンドボー、トリュフ
◆玉子麺、すっぽんスープ
◆メロンシャーベット
◆マンゴーのケーキ
◆ガトーショコラ最中
◇ももとすみれのカクテル

タルトは定番、いつも最初にでるがこれを食べる足袋にうれしくなる。焼き立てのブリオッシュこの美味しさも格別。定番のもう１つは甘鯛のうろこパリパリ焼き、この３つはいつもとてもすばらしい。

その他は、今回は新作が多い。夏らしい品やほうば焼きもさすがである。

今回は、ワインもすばらしいものを出してもらいワイン代は高かったが、お酒だけでなく料理と雰囲気、それに美しさに酔いしれてしまった。

すばらしすぎるお店だ

16

うにのタルト、鴨の卵黄粉末スパイス

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16

グレープフルーツアイス

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16

ブリオッシュ

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29

ブリオッシュ

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16

スモークしたバター

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33

ほおずきミルフィーユ、キャビア乗せ

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28

甘鯛うろこパリパリ焼き

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16

うなぎ、黒トリュフかけ

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17

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17

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15

ほろほろ鳥のいろんな部位、シェリーフォンドボー、トリュフ

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15

玉子麺、すっぽんスープ

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14

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15

メロンシャーベット

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15

マンゴーはお花のデコレーションがすごい

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28

マンゴーのケーキ

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14

ガトーショコラ最中

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16

ももとすみれのカクテル

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13

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13

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12

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12

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12

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12

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13

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11

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11

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2019/03訪問8回目

4.7

料理・味4.7
サービス4.4
雰囲気4.5
CP4.7
酒・ドリンク4.5

￥30,000～￥39,9991人

最高の女性シェフに会いテエ

夏子さんがフロリレージュから独立されeteを造られた３年前、最初に行った時からすばらしい料理だったが、通い続ける度に腕を上げている気がする。20代前半で、２つ星レストランスーシェフになり、20代中盤で独立、パティシエとしても他に真似できないすばらしさがあり、その上料理の腕もものすごい、これほどの人は他にいない。

夏子さんも言われているが、周りからすると何で資本も入れてスタッフをつけてもっと大掛かりでレストランをやらないのかと思ってしまうが、女性一人（１年前からアシスタントの女性が一人いる）一人が自分の範囲で、お客を１日一組もてなすレストラン、これがいいのかもしれない。

いや、ここに来るのがもっとも幸わせだと感じさせてくれる。それがeteというレストランだ。いや１日一組と言ったが、最近は海外でのイベントにも積極的参加されており、また時間のかかるケーキも作られいるので月の営業は10日ほど、ここに来れる人はほんのひと握りになっている。

◆苺、スカイベリー、洋梨リキュール、シャンパンのカクテル
◆うにのタルト、鴨の卵黄を熟成関そうさせたものを振りかけ
◆ブリオッシュ
◆松葉蟹内子、外子、コンソメ煮る
◆ふぐの白子、パイ包み、百合根のピューレ、柚子のソース
◆甘鯛の皮パリパリ焼き、ホワイトアスパラのソース
◆ホロホロ鳥、蕗の薹のソース
◆すっぽんリゾット
◆みかんシャーベット
◆マンゴー
◆ガトーショコラ、甘夏柚子のジャムの最中

最近は、始めフルーツカクテルがでる、これの美味しさはもう溜まらない。定番のうにのタルト、味の繊細さは初期の頃から変ってきているきがする。

ブリオッシュ、これを食べたいがためにここに来る人もいるぐらい。いつもながらこれが溜まらない。

ソースの味付けは益々美味しくなっている。ホワイトアスパラのソースのおいしさはうなるほど、
ほろほろどりの火入れはしっとりで、これほどしっとりと美味しく仕上げるシェフは他にいない気がする。

お店の席にすわるだけでうっとり、いや料理にも、マンゴーとお花にも、夏子さんにもうっとり。

34

苺、スカイベリー、洋梨リキュール、シャンパンのカクテル

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22

うにのタルト、鴨の卵黄を熟成関そうさせたものを振りかけ

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23

ブリオッシュ

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21

ブリオッシュ開いて

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19

ブリオッシュにつける燻製したバター

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31

ふぐの白子、パイ包み、百合根のピューレ、柚子のソース

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20

松葉蟹内子、外子、コンソメ煮る

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20

甘鯛の皮パリパリ焼き、ホワイトアスパラのソース

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32

ホロホロ鳥、蕗の薹のソース

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19

すっぽんリゾット

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19

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19

マンゴー

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38

マンゴー

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19

ガトーショコラ、甘夏柚子のジャムの最中

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16

店内

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13

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17

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16

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16

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16

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16

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17

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17

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16

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2018/09訪問7回目

4.5

料理・味4.5
サービス4.0
雰囲気4.4
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

この店だけはええてん付けたい

あふれる才能を感じる夏子さん、このプライベート空間を楽しむのも8回目、夏子さんによると一番沢山来ているという。2年半ほど前夏子さんがこのお店を始めた頃から、同じコンセプトの料理でも内容が変ってきている。

◆タルト、うにミモレットにスパイスを加エテ
◆鮎の身をステックに、鮎の内臓で作ったサルサソース、石垣ピパーチのソース
◆うなぎの赤ワイン蒸し、焼き、黒トリュフ、下には焼きなすのたたき
◆クジのうろこぱりぱり焼き、岩手松茸スープ、蟹
◆熊本赤牛、黒トリュフソース
◆松茸、牛煮込みリゾット
◆長野パープル（フルーツハリウッド）、ルビーロマンのシャーベット
◆マンゴーは北海道白銀の太陽
◇モモのカクテル、ラズベリージャム、シャンパン
◇ワインペアリング

今回は以前と結構変化、これを食べたいという人が多い自家製の焼きたてパン、前回もスモークしたバターだったが今回はそれに加えキャビアのせ、これをつけて食べるパンは贅沢だ。

松茸は岩手産の良質なもの、料理の性質上香りを楽しむというより、食感が楽しめる。

鮎のスティックには驚いた。鮎を調理すると日本人は塩焼きでそのまま食べた方がいいと言われるし、外国人にはあまり受けなかったりする。なので鮎の形のない料理に仕上げた。フルタの鮎春巻き、龍吟の鮎とは違い、チウネの鮎スープや野嵯和の鮎せんべいのように鮎の形を崩した料理がでてきたのは面白い。

うなぎは蒸す工程を赤ワインにしてこれで和食で出るうなぎとは全く違うものに仕上げている。
マンゴーのデザートの演出も花をあしらえ感動的、料理だけでなくこのもてなしにも女性人はうっとりする。基本4名の貸切だが、2名でという予約も受け付けている。ここでプロポーズなんてしたら最高だろう（私はもちろん、もう出来ませんが）

18

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34

タルト、うにミモレットにスパイスを加エテ

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16

このパンを食べたいという人が多い

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31

スモークしたバターはキャビア乗せ、贅沢なパン食

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38

鮎の身をステックに、鮎の内臓で作ったサルサソース、石垣ピパーチのソース

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19

うなぎの赤ワイン蒸し、焼き、黒トリュフ、下には焼きなすのたたき

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20

熊本赤牛、黒トリュフソース

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18

クジのうろこぱりぱり焼きにスープをかけて

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17

クジのうろこぱりぱり焼き、岩手松茸スープ、蟹

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19

熊本赤牛、黒トリュフソース

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17

長野パープル（フルーツハリウッド）、ルビーロマンのシャーベット

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16

シャンパーニュを加えて

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42

マンゴーは北海道白銀の太陽

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19

モモのカクテル、ラズベリージャム、シャンパン

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20

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18

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19

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19

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18

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2018/03訪問6回目

4.4

料理・味4.4
サービス4.0
雰囲気4.3
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

春夏秋冬、eteに行きたい

eteはフランス語で夏という意味、シェフの名前から名づけられている。でもeteは夏でなくてもフルシーズン魅惑的な美味しい料理を食べさせてもらえる。

住所非公開の隠れ家フレンチ、一度行けば、その魅力にとりつかれてしまう。

◆うにのタルト
◆筍とあわび、へーゼルナッツと肝ソース
◆クジのうろこぱりぱり焼き、ホワイトアスパラソース
◆ほろほろ鳥モモ炭火焼
◆イノシシの頬肉焼き
◆金柑とみかんのシャーベット
◆太陽のたまご
◆ガトーショコラ

定番のうにのタルト、毎度のことだけど最初から感動してします。ブリオッシュは時間を計算して焼きたてで提供、私の友人はこのパンを食べるために来ると言う。確かにここでしか食べられない特別なもの。

味付けはいたってシンプル、くじ（あまだい）のソースは、今回はアスパラと塩のみ、これがたまらなく美味しい。

ゆっくり火をいれたほろほろ鳥のおいしさも格別。美味しいワインとあわせるとたまらない。もう7回目の訪問となるが年に３回は、この秘密の空間に来たい。

45

うにのタルト

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23

筍とあわび、へーゼルナッツと肝ソース

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39

クジのうろこぱりぱり焼き、ホワイトアスパラソース

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22

イノシシの頬肉焼き

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23

ほろほろ鳥モモ炭火焼

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23

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23

金柑とみかんのシャーベット

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51

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49

ブリオッシュ

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26

バターは燻製にして

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24

バター

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22

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22

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21

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21

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21

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21

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2017/10訪問5回目

4.4

料理・味4.4
サービス4.0
雰囲気4.0
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

まぶしすぎるおまえとの出会い

1日一組限定の特別なレストラン、特別な空間で特別な時間を過ごすディナーは最高だ。昔、ツイストというグループの歌で、”夏子、まぶしすぎるおまとの出会い”というフレーズがあったが、毎回まぶしすぎるひと時を過ごさせてもらっている。

今回はete初めての３名と楽しい食事会であったが、皆喜んでいた。この特別な空間を共有できる喜びに浸っていた。

◆うにと燻製ビーズのタルト
◆岩手産松茸とあゆの卵のフリット
◆グジのうろこパリパリ焼き
◆うなぎ、栗に秋トリュフ
◆ホロホロ鳥のロースト
◆シャーベットにシャンパーニュをかけて
◆太陽の卵マンゴー
◆ガトーショコラ

パンは、焼きたてを提供、このパンの匂いだけでもやられてしまう。料理の美味しさもあるが、このパンもこのお店の魅力の１つ

今回は季節がら松茸を含むコース、松茸にあゆの卵を合わせるのは斬新だ。定番のグジのうろこパリパリ焼き、これは何度食べても美味しくてすばらしい。

バラに見立てたマンゴー、これはeteに始めてくる方は皆感動するようだ。食べるのが本当にもったいないのだが、もちろん味もすばらしい。

同席した女性が、こんなとろこで食事をし、プロポーズされたら最高と言う。おじさんにはそんなことはもう経験できないが、確かにそうだろう。

67

うにと燻製ビーズのタルト

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64

岩手産松茸とあゆの卵のフリット

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43

グジのうろこパリパリ焼き

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63

うなぎ、栗に秋トリュフ

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42

ホロホロ鳥のロースト

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41

シャーベットにシャンパーニュをかけて

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42

太陽の卵マンゴー

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71

太陽の卵マンゴー

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39

ガトーショコラ

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33

看板

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30

店内

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29

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28

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29

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28

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27

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28

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30

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2017/06訪問4回目

4.3

料理・味4.3
サービス4.0
雰囲気3.9
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

夏子さんの料理を食いテエ

まだ20台の若い天才料理人夏子さんのプライベートレストラン。最近助手を雇われたとはいえ、ほぼお一人でやられているので営業は月10日ぐらい。なかなか行くことができない、隠れた名店だ。幸い１年半ほど前、お伺いすることができ、それから定期的に来れるのはうれしい限り。

◆うにを乗せたタルト
◆自家製の焼きたてパン
◆鮎のパートフィロー包み、鮎の内臓を使ったソース
◆グジのうろこパリパリ焼き、ホワイトアスパラソース
◆イノシシの頬肉と野菜、サマートリュフ添え
◆鹿肉に山山椒をかけて、ソースは実山椒
◆メロンのシャンパーニュかけ
◆太陽の卵マンゴー
◆ガトーショコラ

今回は、定番のたるとやうろこパリパリ焼きがあるものの、今までにない料理があり、それが凄く美味しかった。鮎の一品はすばらしく美味しくさすが夏子さんである。鮎はそのまま焼いて食べるのが一番と思っていたが、サトシ君のお店といい、eteといい、オリジナルな手法で美味しいフレンチでまとめる方がいいと思うようになった。

鹿肉も素晴らしかった。肉自体しっとりとおいしいものだが、山椒がとてもいいアクセントですばらしい。

素材を生かした料理なのだが、かなり手がこんでおり、ソースはあっさりとした中に美味しさが詰まっている。

マンゴーのデザートは毎回これを見れるだけでもここに来た価値があるもの、これが食べれるのは幸わせだ。

今回もまた夏子さんに惚れ直した気がする

43

うにを乗せたタルト

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40

自家製の焼きたてパン

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71

鮎のパートフィロー包み、鮎の内臓を使ったソース

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48

グジのうろこパリパリ焼き、ホワイトアスパラソース

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66

イノシシの頬肉と野菜、サマートリュフ添え

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62

鹿肉に山山椒をかけて、ソースは実山椒

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43

メロン

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42

シャンパーニュをかけて

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38

美味しくなる

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41

太陽の卵マンゴー

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55

メロン太陽の卵マンゴーのシャンパーニュかけ

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38

ガトーショコラ

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34

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33

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32

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31

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30

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30

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2017/01訪問3回目

4.2

料理・味4.2
サービス4.0
雰囲気3.9
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

eteのケーキをエテ、この料理を味わえる

パテシエであり、料理人である庄司夏子さんが一人で営むプライベートレストラン。原則、コフレディセールを買った人だけが、このレストランの予約ができる。　でもそのコフレディセールも、HP上で販売を開始すると1時間以内に完売してしまう。

まさに幻のレストランだが、昨年初訪問から３回目の訪問がかなった。プライベートレストランなので場所は書かないが、マンションの１Fを改造してお店にした。テーブルが１つで４名だけが夏子さんの料理を味わえる。

◆タルトの雲丹乗せビリヤニチーズ
◆アワビと焼き茄子、ホタテのお雑煮、餅はアワビの肝入り
◆蒸して焼いた白子下仁田ネギカリフラワー唐墨柚子
◆白川（白甘鯛）たけのこふきのとう
◆蝦夷鹿のロースト
◆蜜柑と金柑を使ったソアベ
◆北海道産マンゴー
◇ワインペアリング

ますます美味しくなっている。タルトは今回は雲丹のせ、今まで一番いいかもしれない。パンは、焼き立てのパンでふかふか毎回同じものだがこれがすばらしく美味しい。

旧フロリレージュでスーシェフをやられていた夏子さん、魅せて美味しい、イノベーション料理を作られるが、想像力豊に味をまとめている。鮑の肝を混ぜた餅は和テイストなよい発想だ。

ウロコを焼くのは夏子さんの定番とも言えるがこれがすごく美味しい。スープは魚介のブイヨンだと思うが昆布出汁でも取っているかと思う和テイスト。フレンチというより、和洋折衷のイノベーション料理というのがふさわしい。

お客は４人とはいえ、接客と料理をこなすのは容易ではない。これだけの品数を準備されるだけでも相当大変だと思う。これをまだ20代の夏子さんがやられているのは驚きだ。この素晴らしさを体験できるのはうれしい限り。

83

タルトの雲丹乗せビリヤニチーズ

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54

自家製焼き立てパン

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52

鮑と焼き茄子、ホタテのお雑煮餅には鮑の肝にトリュフ

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76

蒸して焼いた白子下仁田ネギカリフラワー唐墨柚子

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51

スープ

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72

白川（白甘鯛）たけのこふきのとう

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77

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41

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2016/09訪問2回目

4.2

料理・味4.2
サービス4.0
雰囲気3.9
CP4.0
酒・ドリンク4.2

￥30,000～￥39,9991人

ここの料理はとってもエーテ

ケーキを買った人でないと予約することができない。しかもそのケーキはホームページで販売開始から1時間程で予約が埋まってしまう。１日１組限定で、ケーキを作る日やイベントやらがあり、レストランとしの営業は月10日程度、幻のお店と言っていいだろう。そんなeteに2回目の訪問がかなったのはとても嬉しい

◆とうもろこしと赤牛ロースのタルト
◆鮎のパートフィロ包み　舞茸のソース
◆フォアグラのポシェ　蟹と蟹の内子のソース
◆静岡産うなぎのヴァプール　茄子添え　赤ワインソース
◆甘鯛のうろこ焼き　　シラスと実山椒のスープ仕立て
◆青森産鴨のロースト　フォン・ド・カナールと秋トリュフのソース
◆葡萄のシャーベット　
◆マンゴーのタルト（ete）

いや、この料理をまだ20代の美しい女性シェフ一人で作っているのは驚きだ。鮎の肝のソースと身、ズッキーニを小麦の生地で巻いた一品、鮎は塩焼きが一番と思っていたが、この創作料理はなかなかだ。

フォアグラは脂抜きをしてありフォアグラ感があまりしない。蟹と蟹の味噌とクリームで作ったと言われればそうかと思うほど蟹に隠れて一体化している。

うなぎのファーブルも和の食材を生かしたもの、さすがにうなぎは難しいかと思いきや、難なくこなしている。ただ素材の良さが主張することはない。

アマダイのサクサクのうろこ、夏子さんの定番のような気がするが、この衣感はとても大好きだ。

マンゴーのタルト、この美しさは夏子さん地震に匹敵するほど、見るだけでうっとり、食べておいしいマンゴーだ。

このスタイルのまま、夏子さんの料理が食べれるのは限定された人だけなのはもったない気がする。もっと拡大展開してはとは思うが、夏子さんはこのスタイルがいいと言う。ともあれ次回はどんな料理を見せてくれるか楽しみである。

29

とうもろこしと赤牛ロースのタルト

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41

鮎のパートフィロ包み　舞茸のソース

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38

フォアグラのポシェ　蟹と蟹の内子のソース

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28

静岡産うなぎのヴァプール　茄子添え　赤ワインソース

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27

甘鯛のうろこ焼き　　シラスと実山椒のスープ仕立て

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40

青森産鴨のロースト　フォン・ド・カナールと秋トリュフのソース

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27

葡萄のシャーベット

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42

マンゴーのタルト（ete）

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店内

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26

自家製のパン、これもとてもおいしい

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店内

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2016/06訪問1回目

4.2

料理・味4.2
サービス4.1
雰囲気4.3
CP4.2
酒・ドリンク4.2

￥30,000～￥39,9991人

若き女性シェフが彩る料理

庄司夏子さん、20代前半でフロリレージュでパティシエール、スーシェフを勤めていた。お菓子販売のお店「ete」をオープンし、お一人でやられている。今では様々なメディアでも取り上げられケーキの予約はホームページにアナウンスがあってから１時間で締切、まぼろしのケーキとも言われている。夏子さんは、昨年ケーキを販売しているeteでレストランをオープンさせた。１日一組、いやお菓子販売の時はオープンしないので3日に人組ぐらい、レストランの予約は、まぼろしのケーキを購入したのみの限定、憧れて行けないまぼろしのお店、それがレストラン"ete"である。

◆ポン・レヴェック(チーズ）とほおずき、卵を乳化させたソースのタルト
◆鮑とまこも茸、あわびの肝に合わせる
◆静岡産うなぎ、炭焼き米茄子に鴨のジュ、赤ワインソース
◆蛤と干し貝柱のスープ、フォアグラ、冬瓜、サマートリュフ
◆グジのうろこ焼き、北海道産アスパラガスを使ったピュレ、フランスアスパラを添えて
◆北海道産羊のクリスピー焼き、蕗の薹とジュのソース
◆パン：自家製ブリオッシュ
◇シャルル・プジョワーズ　シャンパーニュ
◇サンセール・シレックス
◇フレデリック・マニャンフィサンクレ・ド・シェーヌ
◇ムルソー・プルミエ・クリュ
◇マルネイ　ドメーヌ・パトリック・マロワイエ
◇山廃仕込純米酒ひやおろし　無濾過生詰　手取川

最初のタルトのだし方がおしゃれ、チーズの旨味とこのソースが凄く、ほおずきの酸味が加わりかなりな美味しさ。最初からやられた感じがする。

全体的に見た目の美しさは素晴らしい、しっかりとした味を付ける形で、その味わいがまた素晴らしい。

羊のクリスピー焼き、このぱりぱりの脂部分、食感も味もすばらしく、これを食べるだけに来てもよいほど、すばらしい美味しさだ。

マンゴーは夏子さんのケーキと同じく薔薇の形になっている。このマンゴーの美味しさもまたすばらしい。

これだけの料理をお一人だけ作られる。まだ20歳台の美女、10年後はこのお店とともにどう変わっていくのだろうか。

47

タルトのパッケージ

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48

ポン・レヴェック(チーズ）とほおずき、卵を乳化させたソースのタルト

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46

鮑とまこも茸、あわびの肝に合わせる

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44

静岡産うなぎ、炭焼き米茄子に鴨のジュ、赤ワインソース

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29

蛤と干し貝柱のスープ、フォアグラ、冬瓜、サマートリュフ

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29

グジのうろこ焼き、北海道産アスパラガスを使ったピュレ、フランスアスパラを添えて

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29

北海道産羊のクリスピー焼き、蕗の薹とジュのソース

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28

花山椒とパインのソルベ

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28

マンゴー(太陽の卵）のタルト

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29

お誕生日プレート

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29

パン自家製ブリオッシュ

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27

シャルル・プジョワーズ

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25

サンセール・シレックス

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24

フレデリック・マニャンフィサンクレ・ド・シェーヌ

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26

手取川

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25

ムルソー・プルミエ・クリュ

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25

ドメーヌ・パトリック・マロワイエ

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25

テーブルセット

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24

外観

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24

看板

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口コミが参考になったらフォローしよう

サプレマシー

フォロー

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを連絡する

サプレマシーさんの他のお店の口コミ

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ディテールまでこだわるエテール

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麻布室井（銀座、東銀座、有楽町 / 日本料理）

銀座でもむろんいい

4.4

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はらまさ（四谷三丁目、新宿御苑前、曙橋 / 日本料理）

はらまぁ、美味しいさ

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柚木元（飯田、桜町 / 日本料理）

これで飯の田

4.8

4.8

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ステーキハウスキッチンリボン（桜山、瑞穂区役所 / ステーキ）

りぼんの式、ステーキ

4.1

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SUGALABO（神谷町、六本木一丁目、赤羽橋 / イノベーティブ、創作料理）

すがLove

5.0

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サプレマシーさんの口コミ一覧（3722件）を見る

口コミを投稿する

店舗情報（詳細）

店舗基本情報

店名	移転 ete（エテ/été）移転前の店舗情報です。新しい店舗はete（エテ/été）をご参照ください。
受賞・選出歴	2020年Silver受賞店 The Tabelog Award 2020 Silver 受賞店 2019年Silver受賞店 The Tabelog Award 2019 Silver 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Silver受賞店 The Tabelog Award 2017 Silver 受賞店
ジャンル	フレンチ
住所	東京都渋谷区
営業時間	■定休日不定休
予算（口コミ集計）

席・設備

個室	有（4人可）一日一組４名まで。

特徴・関連情報

利用シーン
ロケーション	隠れ家レストラン
オープン日	2015年7月25日
備考	一見不可同建物内にあるお菓子販売のお店「ete」で商品を購入した方はレストラン予約可。
初投稿者	ingridb（1541）