神楽坂・牛込柳町 / フレンチ

Le Dessin
Kagurazaka-UshigomeYanagicho / French



Vermouth Marinated Raisin and Chicken Liver Mousse, with Bottled Homemade Pickles, Tomato Stewed Olives and Garlic Toast on the Side



Mousse of Japanese Scallop in Cocotte, Topped with Tomato Sauce and Tomato Jelly, and Greek Style Marinated Vegetables on the Side



Bavarian Cream Style White Asparagus, with Galette of Parmigiano Reggiano on the Side



Creme Brulee Style Foie Gras, with Petits Legumes



Oven Baked Lamb Rack Wrapped with Mushrooms, Walnut and Rice, with Mustard Sauce



Roasted Duck Breast, Shallot Compote and Duck Jus (gravy) Sauce, with Chunks of Vegetables



Mousse of Grapefruit and Campari, Grapefruit Salad and Honey Ice Cream on the Side

ココットに入れたチョコレートの焼き菓子“ショコラ・ショー”、アーモンドのクリームとバニラのア イス・クリーム

ココットに入れたチョコレートの焼き菓子“ショコラ・ショー”、アーモンドのクリームとバニラのア イス・クリーム

"Chocolat Chaud" Baked Chocolate in Cocotte, with Almond Cream and Vanilla Ice Cream on the side

  • ベルモットに漬けたレーズンと鶏レバーのムース。瓶詰め自家製ピクルス、オリーブのトマト煮とガーリック・トースト添え
  • ココットに詰めた帆立貝のムース…トマトのソースとトマトのジュレがけ…ギリシャ風野菜のマリネ添え
  • ホワイト・アスパラガスのババロア、パルミジャーノのガレット添え
  • フォアグラのクレムブリュレ、プティ・レギューム添え
  • 骨付き子羊のライスボール仕立て…マスタードのソース(子羊の背肉をマッシュルームとクルミ入りのライスで包み、オーブンで焼いたもの)
  • 鴨胸肉のロースト、エシャロットのコンポートと鴨のジュのソース…ゴロゴロ野菜添え
  • カンパリとグレープ・フルーツのムース、グレープ・フルーツのサラダとハチミツのアイス・クリーム添え
  • ココットに入れたチョコレートの焼き菓子“ショコラ・ショー”、アーモンドのクリームとバニラのア イス・クリーム









Le Dessin, one of Tokyo's truly outstanding French restaurants, is to be found almost directly above the Ushigome Yanagicho (Oedo Line) subway station, which is itself a stop away from the famed French food area of Kagurazka. Many long time residents of Tokyo are challenged to find this subway station on a map, but to those in the know about Le Dessin, it is simply known as the Le Dessin station. Patrons are quite often repeat visitors and their numbers are growing making reservations progressively more precious.

Here in Tokyo, many people call small unpretentious French restaurants bistros, and their more lavishly decorated cousins, restaurants. It is interesting to note however, that in Paris, many French make the distinction between the two based on whether there is a hand written menu on blackboard. A bistro will always have one, while restaurants will not.

Le Dessin, with only 14 seats does not have a blackboard. Instead, the daily offerings are contained in a ribbon bound sketch book. Inside this book you find explanations of each aspect of the prix fixe menu which features an elegant range of dishes from appetizers through to desserts. Your napkin is also tied charmingly with a ribbon and placed on a ceramic color palette. While the restaurant, the name of which translates to "drawing" or "design" in English, is certainly unpretentious, a careful observer will note that every detail of the restaurant revolves around the central unifying theme of design and drawing. Even the hangings on the walls are framed black and white drawings by Chef Masuda himself.

The presentation of each dish gives a clear indication that Chef Masuda has a strong sense of color coordination and layout. Yet his true passion as a chef is surely revealed in the actual dishes he so carefully prepares in his kitchen. From eye-catching dishes with an array of colors to the more subtle and quiet ones, each stimulates and satisfies not only your sense of aesthetic beauty, but also your discerning sense of taste.

Chef Masuda explains that the ultimate cuisine should touch all five senses of the human being. This is a philosophy he learned while he was in Montpellier, France, working for a three star restaurant.

The relatively small dining room is modestly but warmly colored with pastel green and yellow. Seating is arranged such that guests do not intrude upon each other's conversations, but it is certainly very easy to observe the variety of dishes emerging from the kitchen and being placed on adjacent tables. To ensure your dining experience is comfortable here is Mrs. Masuda. While she refrains from over managing the atmosphere, she quietly and gracefully provides attentive and timely service to all of her guests.

In fact it might be fair to say that the only real problem with this restaurant is that it can be one of the hardest places in Tokyo to get a reservation due there being only a single seating for the limited 14 seats. You and your friend(s) are only people who will use your table on a given night. The limitation to 14 guests per day is a way by which Chef Masuda and his wife can always ensure your meal will be very special.

When you do manage to secure your table here, it is highly recommended to come hungry, and to select the slightly more expensive of the two prix fixe menus offered daily so as to have the opportunity to thoroughly savor chef Masuda's culinary skill.

Treat yourself to a bottle or two of wine from the handpicked list of wines from France's premier wine regions of Bordeaux, Bourgogne, and the Cotes du Rhone. Each wine is chosen for its fit to the food Chef Masuda prepares, and if in any doubt as to the best selection, Mrs. Masuda and the Chef will advise you which bottle will best suit your selected food choices. By treating yourself to this combination of Chef Masuda's food and France's wine, you will savor the evening for a long time to come. Bon Appetit!



Set course menu at 4,300 and 5,500 yen. (Tax and Service Charge Inclusive)
Set course menu at 1,950 and 2,800 yen. (Tax and Service Charge Inclusive)




To go with the dishes created by Chef Masuda, who has worked in Montpellier, southern France, a carefully handpicked selection of wines from Cotes du Rhone, Burgundy, Loire, Alsace, and Languedoc are on offer. Bottles are available from around 4,000 yen for both red and white. There are also 2 different wines by the glass (red and white) similarly chosen to suit that days menu, and are priced from 700 yen. As with any true French restaurant, 3 or 4 types of Champagne are also available from 7,500 yen, and by the glass is available at 1,200 yen.



〒162-0053東京都新宿区原町2-6-7 ハイツエムエス 1F
1F 2-6-7 Haramachi, Shinjuku-ku, Tokyo
Nearest Station(s)
都営地下鉄大江戸線 牛込柳町
Ushigome Yanagicho (Toei Subway)
Tel 03-3353-2223
Fax 03-3353-2223
URL http://search.japantimes.co.jp/cgi-bin/fg20100319rs.html
Average Cost

8,000 yen
Business Hours
18:00 - 21:00 (L.O.) 11時に閉店 Close at 23:00
Closed on Wednesday and the 3rd Tuesday every month

12:00 - 13:30 (L.O.)  3時に閉店 Close at 15:00
Open on Saturday and Sunday Only
Credit Card クレジットカードは使用できません
Please note that credit cards are not accepted. Cash only please.










『皆様にご愛顧いただきまして、感謝のひとことに尽きます・・・誠にありがとうございました。 閉店にあたりましては皆々様より温かなお言葉、お心遣いを頂戴いたしまして心より御礼申し上げます。今後の展開につきましては決まり次第何らかのかたちでお伝えしたいと思っておりますので、ル・デッサン を皆様の心の片隅においていただけましたら幸いです・・・。また再会出来ます日を楽しみにしております!』


Chef Masuda, after delighting Tokyo’s gourmets and even his fellow chefs with his creative, generous and palate pleasing dishes for so long, has decided to close Le Dessin, an iconic French restaurant for so long on the Tokyo scene, on May 20th to move on to new and exciting challenges in Shizuoka.


Chef Masuda asked us to share the following message:


“Thanks to your loyal patronage, we have been able to keep our restaurant busy for almost ten years. Since we decided to move on to our next challenge, we have been completely and pleasantly overwhelmed by the tremendous amount of encouragement and support from our customers, suppliers and friends working in other restaurants. We feel extremely privileged. We are now ready for our new challenge in my hometown of Shimada, Shizuoka pref.”


EATPIA will keep you posted on details of their next adventure.

News letter