■Kohei Taguchi, Wine Director
He started his career at LE Genntilhomme in Sapporo, and when he went to France, he worked at Philippe Leclerc(Gevrey-Chambertin), Jean-Claude Rateau(Gevrey-Chambertin), and Meo-Camuzet(Vosne-Romanne).
After returning to Japan, he worked at Aimme-Vibertin, Aimme-Vibertin, and Aimme-Vibertin.
After returning to Japan, he worked at Aimme-Vibert, Feu, L'Effervescence, and Waon before joining Aligoteur in 2018.
■Shota Okutani, Cuisine
After working at a restaurant in Tokyo, he worked at the Old Karuizawa Hotel and the Matsumoto Hotel Kagetsu before moving to Ginza Le Signe and then to Aligoteur.
*Please be punctual on the day of your appointment.
*Please refrain from wearing perfume, eau de cologne, or other strong scents. Please be sure to inform your companions.
*If you have a wide range of allergies and foods you do not like, we might refuse your reservation.
*If you are late or you are leaving in the middle of your time, you may not be able to provide some of the course meals.
■21,780 yen(Tax included)
■28,380 yen(Tax included)
■34,980 yen(Tax included)
*Service charge will be added.
*Please note that the price may vary depending on market conditions.
*Beverage offerings are basically wine only.
*Coffee and other beverages will not be served after the meal.
| Seats | Counter: 6 Seats
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| Regular holiday | Indefinite Holidays |
| Children | Only for those who can eat the same course as adults |
| Payment methods | Cash, card |
| BYOB | 11,000 yen(Tax included)/piece |
| Smoking | Not allowed |
| Address | 1-9-5 Nishiazabu THE CITY NishiazabuⅡ B1F, Minato-ku, Tokyo |
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Reservation rules
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| Current reservation period | To be announced |
| Next round opens | TBD |
| Maximum frequency | unlimited |
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Cancellation policy
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| 3 days prior to the day | 100% |
