Also Enjoyable as a Wine Bar from 9 PM

Chef Harashima, born in 1977, began his career as a chef at Hotel New Otani. He moved to France at age 27, where he honed his skills over three years at two Michelin-starred restaurants. Upon returning to Japan, he spent six years at the one-Michelin-starred restaurant L'EMBELLIR in Minami-Aoyama, serving as chef.

Last year, he opened ALLIÉ, a name meaning "ally" or "alliance," with Kenichiro Sasakura, who is the same age and served as the manager and head sommelier at L'EMBELLIR.

Dishes like "Endive" showcase Chef Harashima's unique touch, holding a fugu (pufferfish) preparation license. Alongside this, a parade of visually stunning, delicate dishes highlights ingredients from across Japan.

From 9 PM, the restaurant transforms into a wine bar, with counter seating available for a more casual dining experience. Guests can choose from a short course starting at ¥6,500 or à la carte options, paired with a selection from the extensive wine list curated by Sasakura, the sommelier, to suit the occasion and mood.

While typically not open for lunch, ALLIÉ accommodates group reservations of 5 to 12 people for lunch. They also accept inquiries for private dinner events and wine gatherings.

Experience the exquisite marriage of delicious, seasonal cuisine and carefully selected wines. Whether with friends, a partner, or for a business meal, indulge your senses in a memorable occasion.

ALLIÉ
Hours | Course Menu 6:00 PM - 10:00 PM | Wine Bar & À La Carte 9:00 PM - 12:00 AM
Closed | 6 days a month, primarily Sundays
Address | COMS AZABUJUBAN 4F, 3-7-4 Azabu-Juban, Minato-ku, Tokyo
Price | Amuse-bouche and 6-course main menu ¥10,000 (excluding tax and service charge)
Short Course (from 9:00 PM) | From ¥6,500
À La Carte | Appetizers from ¥1,200, Main Courses from ¥2,000