Ete
(ete)- Nearest station：
- Categories：
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- Budget：
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Specialities
Chef
Natsuko Shoji - also a pastry chef
Food
Sea urchin tart born from deconstructing and reconstructing the chef's original flavor
Space
A completely private space, separated from the outside world
Review
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Review 1,364casesFollower 2,470People圧倒的な非日常性を提供する革命的レストラン
通常、人気のグランメゾンは、 それなりの大箱に大勢のスタッフをかかえ、 シェフを頂点として、効率よく料理を提供し、 客をさばいていく しかしながら、「ete」は、 そ...Find out more
2024/01 Visitation
1times
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Review 952casesFollower 18,295People狭き門の幻想的なレストラン
9度目の訪問。季節を変えてずっと行き続けたいレストラン♡まるで夢の中にいるような空間で現実と時間を忘れさせてくれる一時なのだ！仲のいい大好きな人だけを呼びたい特別なレストラン。 ...Find out more
2023/09 Visitation
9times
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Review 1,224casesFollower 3,194Peopleクリスマス当日に最高の空間と美しい料理に魅了される！
【Checkポイント】 ■幻のケーキで有名な店の1日1組限定の完全紹介制のフレンチコース ■コースの所要時間: 2時間半 幻のケーキで有名な ete の1日1組限定の超予...Find out more
2022/12 Visitation
1times
Restaurant information
Details
| Restaurant name |
Ete（Ete）
|
|---|---|
| Categories | Innovative cuisine、French |
| Phone number (for reservation and inquiry) |
|
| Reservation Availability |
Reservations Only |
| Address |
東京都渋谷区西原3-23-1 |
| Transportation |
385 meters from Yoyogi Uehara. |
| Opening hours | |
| Budget（Aggregate of reviews） |
￥100,000～￥100,000～
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted |
Seats/facilities
| Private dining rooms |
OK |
|---|---|
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
Feature - Related information
| Occasion |
|
|---|---|
| The opening day |
2015.7.25 |
閉じる
ChefNatsuko Shoji - also a pastry chef
Born in Tokyo in 1989. Aiming to become a chef, he graduated from Komaba Gakuen High School's Food and Cooking Department and trained at famous French cuisine restaurants such as Le Jeu de l'Assiette in Daikanyama and Florilege in Omotesando, before going independent at the age of 22. As a freelance pastry chef, he sold a cake called "Fleur de Été", which is made with an abundance of seasonal fruits and is available in limited quantities by reservation only, and it became a hot topic as it was called the "phantom cake". In July 2015, he opened "été" in Yoyogi-Uehara.
Food Sea urchin tart born from deconstructing and reconstructing the chef's original flavor
Chef Shoji's specialty when he was a freelance patissier shortly after going independent was a mango rose tart called "Fleur d'Eté". This original dish has been deconstructed and reconstructed to create a dish suitable as a starter for the course, "Sea Urchin Tart", made of spice-marinated sea urchin, Jinhua ham, and salted egg yolk on a sable crust. The course basically consists of 11 dishes, but because it is a completely haute couture style, the number of dishes can be adjusted to suit the tastes of the guests.
SpaceA completely private space, separated from the outside world
Only one group per day is allowed, giving it a special feeling. The haute couture-style course, enjoyed in a completely private room, can be paired with a variety of wines from different regions and vintages. As it is by invitation only, it is extremely difficult to make a reservation, but in August 2021, a specialty store serving Fleur d'Etée, a flavor that is the chef's roots, will open near the Restaurants (but reservations are required). This is also attracting a lot of interest from foodies, as it allows them to easily experience Shoji's world.
A custom-made haute couture course created by an up-and-coming female chef.
Only by introduction and limited to one group per day, one of the most coveted restaurants for foodies right now is Chef Natsuko Shoji's Restaurants "été," the first Japanese woman to be named "Asia's
... Best Pastry Chef" in the 2020 edition of "The World's 50 Best Restaurants." The haute couture-style course consists of approximately 11 dishes, starting with a starter of Shoji's specialty, a savory tart, followed by an appetizer, the main course, and a final dessert. You can immerse yourself in a blissful Restaurants experience.