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  • I've been in love with Chef Robuchon (more like his food) since 2009, when I set my foot for the very first time in L'Aterlier next door. Since then I've made it a mission to visit his other international locations when I travel. Yes, maybe I'm biased here... Anyway, we came here awhile back, before people even realized there was a Joel Robuchon here, right next to Ka. There were only 4 tables occupied at the whole dining room that evening, including a food critic, and possibly a smaller group for a semi-private event. It was very quiet, and could be intimidating for some. But I love that atmosphere, as I often find majority of upscale restaurants in the U.S. to be quite loud and once in awhile, I just want to have that one nice meal quietly without hearing what's going on at nearby tables. Service was great, and we had the full attention from the staff. They made sure everything was done right and we were taken care of for even the smallest request. Very attention to detail. Food wise, I'm always a fan. Everything was done to perfection. But what I LOVE the most was the bread cart and dessert cart, and that becomes the reason why I'd skip L'Aterlier to come here or similar restaurants such as Le Chateau in Tokyo, because I want to be able to choose my desserts. And goodie bags at the end of the evening is always a plus too... (yum) I did hear from another friend who just visited here a few months ago that the place is quite popular now and maybe the crowds make some difference to the experience. I guess I'll have to go back again to find out myself.
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