There are about three people in my life whose food recommendations I respect enough to just book on their suggestion. Food Bestie is one of those people.
During his first time in Japan, he visited La Paix in Tokyo and raved about the cuisine. As I’m always a fan of blending different influences into a Michelin starred experience – in this case, Japanese and French – I was curious to dine.
So, for my birthday dinner, it was an easy yes for reserving a table.
La Paix was a short ten-minute taxi ride from the Conrad Tokyo for our early evening dining reservation. Once we arrived, we descended down the restaurant stairs, were greeted and guided into the dining area. Our table was private, with a screen separating us from other diners in our area.
During our time at La Paix, we were delighted at the care they took in understanding our preferences. They read the detailed notes I wrote when I read the reservation on Table Check and crafted a menu that was suitable for both of our pallets.
Menu La Paix
Fatty Tuna and Chorizo bites
Tomato and Onion Tarlets
AYU (Sweet Fish) Presentation #1
AYU (Sweet Fish) Presentation #2
To start, a glass Perrier Jouet Grand Brut champagne set the tone for the night’s courses. The FATTY TUNA AND CHORIZO were presented. Then, the TOMATO AND ONION TARTLETS.
Vincent Fleith‘s 2016 Gewurztraminer “Steinweg” was presented, with the AYU (SWEET FISH) PRESENTATION #1, with watermelon, presented in a martini vessel.
Next, was Chateau Guiraud ‘Le G de Chateau Guiraud’ Blanc Sec with one of my favorite dishes of the evening, the SEA BASS presentation with wasabi ice crystals.
It was exquisite.
I could have enjoyed another plate – and another. The ice crystals melted in my mouth and created a unique palate of heat, while I tasted the sea bass. It was a completely unique experience – like no other.
L’Etoile Banyuls’ Grand Rancio, a grenache from Languedoc-Roussillon, France was served with the AYU (SWEET FISH) PRESENTATION #2, deboned with crepe.
It was – a unique dish and presentation, to be sure. My partner couldn’t stand the fact that the fish was looking back at him. As I enjoy fishing, I was offered to eat his without issue.
I was also surprised that a sweeter wine was served with the fish. But, as the ayu is known for its melon like aroma and sweet taste, the pairing was balanced in the delicate nature of the two flavors.
A delightful bottle of 2022’s “Fantastique” by Château Sainte-Marguerite from the Côtes de Provence region of France was poured next – with the FOIEGRAS COOKIE.
Sadly, I should have also written that one of my non interests was foiegras. I enjoyed the wine more than I did the course.
Foiegras is simply not for me. But, at least I tried it in order to come to that conclusion.
The 2020 Beaune Grèves Premier Cru by Domaine Jacques Prieur in Burgundy, France was served with one of my favorite dishes of the evening, the GROUPER.
A glass of the 2018 Gevrey-Chambertin from Benjamin Leroux from the Gevrey-Chambertin region, within Burgundy’s Côte de Nuits district in France was served with the LAMB course. The curry and pumpkin foam was delicious.
As it was my birthday, an incredibly decorated plate with detail and care was presented to me. And – it wasn’t fake painted. The scene was airbrushed painted on, fresh for a night of celebration.
My macaroon was even smiling! I was simply delighted.
As I blew out my candle to signal another year around the sun, I made a wish I truly hope comes true before my next birthday.
The first dessert course was of Soba (roasted buckwheat) ice cream, lightly sprinkled with salt and drizzled with olive oil.
The second dessert was the American cherry course. This was visually gorgeous. And, it tasted even more divinely scrumptious than it looked.
A lovely serving of green tea served as a palate cleanser to signify the completion of the meal.
To say goodbye, two small cakes shaped like mushrooms – alongside two delicately designed chocolate mushrooms, served in a Kinoko no Yama box of Chocorooms were presented. The chocolate was melt in my hand, with a thin shell that easily cracked in my mouth. Inside, chocolate infused with mushroom. It was a unique taste that reminded me of the smell of feet. Earthy, for sure.
In parting, we were given a small bag of sweets. By the time our two and a half hour dining experience was complete, I was ready to request our taxi via Uber and return back to the Conrad Toyko for the night.
Dinner at La Paix was equal parts elegant, fun and a well-crafted meeting of French and Japanese cuisine.
1-9-4 B1F Muromachi
Nihonbashi, Chuo, Tokyo, Japan 103-8328