Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Cote d'Or
(コート ドール)The Tabelog Award 2024 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday
Specialities
Chef
Masao Saisu - The master of French cuisine in Japan
Food
The "Red Pepper Mousse" is a famous restaurant's signature dish
Food
The ever-popular grand menu item is "Braised Wagyu beef tail in red wine sauce."
Review
-
Review 266resultsFollowers 86people
Tonight's dish @Cote D'or. A long-established French cuisine in Shirokane. The specialit...View details
2014/07 visited
1 time
-
Review 168resultsFollowers 100people
Bliss! Master French cuisine
A restaurant run by a master of the French cuisine cuisine. Wonderful classical French cui...View details
2014/05 visited
1 time
-
Review 189resultsFollowers 22people
Deliciousness The customer service is also good. The atmosphere is also pleasant It's...View details
2020/09 visited
1 time
Restaurant information
Details
| Restaurant name |
Cote d'Or
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Silver winner
The Tabelog Award 2017 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2021
Selected for Tabelog French TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
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
百名店 選出歴
フレンチ 百名店 2023 選出店
食べログ フレンチ TOKYO 百名店 2023 選出店
フレンチ 百名店 2021 選出店
食べログ フレンチ TOKYO 百名店 2021 選出店 |
| Categories | French |
| Phone number (for reservation and inquiry) |
03-3455-5145 |
| Reservation availability |
Reservations available |
| Address |
東京都港区三田5-2-18 三田ハウス 1F |
| Transportation |
8 minutes walk from Shirokane-takanawa Station on the Tokyo Metro Namboku Line and Toei Mita Line 583 meters from Shirokane Takanawa. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 6,000 - JPY 7,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted |
| Service charge & fee |
10% |
Seats/facilities
| Number of seats |
34 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating |
Menu
| Drink |
Wine,Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Service |
Sommelier available |
| Remarks |
[Lunch] Course 5,500 yen, a la carte available [Dinner] Course 15,000 yen, a la carte available |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Shirokane Takanawa Sta.
Shirogane
Meguro, Shirogane, Gotanda
Tokyo
Minato City
Categories
Rankings in nearby areas
閉じる
ChefMasao Saisu - The master of French cuisine in Japan
Born in Fukushima Prefecture in 1950. After joining Régence in Roppongi in 1972, he moved to France in 1973. After working in three-star Restaurants such as Vivarois, he opened L'Ambroisie with his good friend Bernard Pacaud. It achieved two stars just two years after opening, which was an exceptionally fast success. He returned to Japan in 1985, and the following year became head chef at Cote d'Or in Mita. He has been the owner and chef of the same restaurant since 1992. His books include Ten Dishes and The Kitchen as a Battlefield.
Food The "Red Pepper Mousse" is a famous restaurant's signature dish
The "Red Pepper Mousse" that owner-chef Saisu has been making since he ran a restaurant in France is still the restaurant's signature dish more than 30 years later. This exquisite mousse has a rich and smooth texture, and the aroma of red peppers fills your mouth. The moment the sourness of the tomato sauce that accompanies it is mixed in, it is refreshing enough to wake you up. The colors are beautiful and a feast for the eyes. It's a dish that will continue to be loved forever, and one that you'll want to try every time you visit the restaurant.
Food The ever-popular grand menu item is "Braised Wagyu beef tail in red wine sauce."
Another specialty that has been a staple on the menu since the restaurant opened is the oxtail, which is covered in a rich sauce and has a strong presence. Once you treat your fork into it, you will be amazed at how tender it is. The sauce, made only with red wine, permeates every corner of the meat, ensuring a rich and luxurious taste. You should definitely try the harmony between the meat that crumbles in your mouth and the rich sauce that is unique to Saisu.
Our timeless specialties, full of dignity and love, will bring you blissful moments.
Cote d'Or is a restaurant in a quiet residential area of Mita, where warm lights continue to shine quietly. When you step through the heavy wooden door, you will be enveloped in a tranquil yet calm an
...d comfortable atmosphere. What strikes the hearts of visitors is the specialty dishes by owner-chef Masao Saisu, which do not disappoint - a dish that exudes unwavering "dignity" and "deep love". The "Red Bell Pepper Mousse", "Plum and Shiso Soup", and "Braised Wagyu Beef Tail with Red Wine Sauce" are representative examples. He embodies his culinary philosophy of "being true to yourself", and has been making honest and simple dishes for 30 years, without looking away or compromising, while facing the ingredients sincerely. We hope you will taste the depths of Saisu's French cuisine, which creates small miracles from very ordinary ingredients, and etch it firmly in your memory.