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Shibuya-ku, Tokyo French and creative cuisine

Due to circumstances, no reservations will be accepted on 1/1. Please understand.


Aligotour's cuisine is based on classic French cuisine, The restaurant welcomes you with flexible courses.

We hope that our guests will be inspired and energized by their meal,

The cuisine is composed with an awareness of natural sweetness, saltiness, acidity, bitterness, and umami.

90% of our wines are from France, and we have a variety of wines that you can enjoy with a sense of heaven, earth, and people.

We look forward to serving you with our flavorful food and wine.


■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.

Reservation rules

*Please be punctual on the day of your appointment.


Chef's Tasting course

JPY17,380 (Tax included)~ /guest(s)

■Chef's Tasting course: 17,380 yen (Tax included)*Counter seats only
■Chef's Tasting course: 23,980 yen (Tax included)
■Chef's Tasting course: 32,780 yen (Tax included)

The following items can be added to the menu.
Caviar cocktail +5,280 yen (Tax included)
Caviar 50g +7,480 yen (Tax included)

【Seasonal menu】White Truffle Course(~about 2/10)

JPY71,500 (Tax included)~ /guest(s)

*This menu may not be available depending on the availability of truffles on the day.
*The offer will be available until around early February (approx. 2/10).

[An example of a course]
・Triple consommé soup
・Baked white truffle in pie crust
・Two seasonal appetizers
・Tiger Fugu and its soup with white truffle
・Lobster of the day
・Meat Dishes
・Carbonara with white truffle

Caviar, black truffle, white truffle

JPY59,800 (Tax included) /guest(s)

Courses from December

Course Contents
1st Consomme soup
2nd Foie gras flan with black truffle sauce
3rd Caviar (25/1p) cocktail
4th Scallops and frozen black truffle
5th Lobster in today's style
6th Baked black truffle in pie crust
7th White truffle carbonara

*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.

*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.

Restaurant information


8 seats

Operation hours


Regular holiday Indefinite Holidays

Only for those who can eat the same course as adults

Payment methods

Cash, card


11,000 yen(tax included)/piece


Not allowed

Address Ebisu 1-11-9 Grand Bell Ebisu III 8F, Shibuya-ku, Tokyo
Nearest station

Ebisu Station

Stay tuned Sign up or login to book
Reservation fee (390JPY /seat) is charged upon completing a reservation.
Reservation rules
Current reservation period To be announced
Next round opens TBD
Maximum frequency unlimited
Cancellation policy
3 days prior to the day 100%