Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2024 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Food
Apicius' traditional consommé soup
Space
Enjoy a glamorous moment with our attentive service
Drink
One of Japan's leading wineries, with over 30,000 bottles of wine, has also won international accolades
Chef
Junichi Moriyama, the fourth-generation chef who inherits the history
Review
-
Review 173resultsFollowers 112peopleGreat customer service and hearty food
A famous French cuisine restaurant that represents Tokyo. The interior is more gorgeous th...View details
2015/04 visited
1 time
-
Review 2,129resultsFollowers 239peopleI have been there several times for work, and also for lunch on my own. This stately rest...View details
2021/05 visited
2 times
-
Review 571resultsFollowers 687peopleClassical Grand Maison
It is located on the first basement floor between Yurakucho and Hibiya stations. I get ...View details
2019/11 visited
1 time
Restaurant information
Details
| Restaurant name |
APICIUS（APICIUS）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze 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Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
2019年Bronze受賞店
The Tabelog Award 2019 Bronze 受賞店
2018年Bronze受賞店
The Tabelog Award 2018 Bronze 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 Bronze 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) |
050-5595-0241 |
| Reservation availability |
Reservations available
* Even if the system shows that we are fully booked, you may still be able to make a reservation. |
| Address |
東京都千代田区有楽町1-9-4 蚕糸会館 Ｂ１Ｆ |
| Transportation |
2 minutes walk from JR Yurakucho Station, Central West Exit 110 meters from Hibiya. |
| Opening hours |
|
| Average price |
JPY 50,000 - JPY 59,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料12% |
Seats/facilities
| Number of seats |
60 Seats |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking No smoking in the dining area, but cigar and smoking permitted at the bar |
| Parking |
Unavailable There is a paid parking lot at the Silkworm Building. Low-riding cars with number plate numbers are not allowed. The nearest parking lot is the Electric Building. |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Sofa seating |
Menu
| Drink |
Wine,Cocktails available,Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Service |
,Sommelier available,Take-out |
| Dress code |
Smart casual. |
| Website | |
| Phone number |
03-3214-1361 |
| Remarks |
You can come alone for both lunch and dinner. |
Find Similar Restaurants （Area)
Hibiya Sta.
Yurakucho, Hibiya
Ginza, Shimbashi, Yurakucho
Tokyo
Chiyoda City
Categories
Rankings in nearby areas
閉じる
Food Apicius' traditional consommé soup
Their specialty, blue sea turtle consommé soup, is made using a rare sea turtle that can only be caught in the Ogasawara Islands, where there is an annual catch limit of 135. The amber liquid, which takes three days to make, takes advantage of the rich collagen and has a clear yet profound flavor.
SpaceEnjoy a glamorous moment with our attentive service
The service team is made up of professionals from each department, starting with the receptionist. Each member provides attentive service to the guest, senses and shares their subtleties, and works as a team to lead them to deep satisfaction. The dress code that has been followed since the establishment of the hotel is one of the mechanisms that creates "the right amount of tension and extraordinary gaiety." The magnificent fresh flowers that make you stop in your tracks also add to the atmosphere. "Once you step through the entrance, leave the rest to us," says General Manager Shirasaka Osamu. Please come with peace of mind.
DrinkOne of Japan's leading wineries, with over 30,000 bottles of wine, has also won international accolades
The restaurant mainly stocks French wines, from Chateau Mouton Rothschild in 1928 to the present day, and was awarded three stars in the "World's Best Wine List 2022," known as the Michelin of wine lists. Chef sommelier Hiroyuki Jono, one of only about 100 in Japan who is an "International Sommelier Association Certified International Sommelier," won the "Sommelier of the Year" award at "Gault & Millau Tokyo 2019." We provide services that are "only now, only here, only for you."
ChefJunichi Moriyama, the fourth-generation chef who inherits the history
Junichi Moriyama, the fourth-generation chef, adds a new esprit to the restaurant while adhering to the essence of French cuisine and the traditions of Apicius. He joined Apicius in 1998 and steadily gained experience. He was appointed sous chef in 2013, and will be appointed executive chef in August 2024. The main dish, which the chef puts all his effort into, says that "there is no goal in sauces," is a memorable masterpiece that is the epitome of French cuisine.
A long-established grand maison that has been in business for over 40 years. Enjoy authentic French cuisine in an unparalleled social setting for adults.
Apicius has been leading the French cuisine scene in Japan since it was founded in 1983. Beyond the entrance, a stately space unified in the Art Nouveau style spreads out before you.
Enjoy the world of
... authentic French cuisine, which incorporates the essence of each era while respecting the uncompromising commitment to using only the best ingredients to create the "best dish," the essence of French cuisine, and the traditional recipes of "Apicius" that have been handed down for generations.