East Meets West at The French Room, Serving Elegant Franco-Japonaise Cuisine
Today on The Daily Meal
Who knew the beauty that could result from a French-Japanese union, but winning aesthetics and culinary wonder have been the exact result of the French Room, located at Mihoko’s 21 Grams in the Flatiron district of New York City. From the creative minds of Renaissance woman Mihoko Kiyokawa, a Ph.D, ballerina, philantrophist, and art collector, and designer Bruno Borrione, comes a unique lounge which features a multi-cultural approach to décor and cuisine. An intimate venue, the French Room seats up to 30, allowing guests to relax on 18th century, French-inspired white leather furniture, while also allowing standing room for about 75.
The delicately prepared Franco-Japonaise cuisine served inside the restaurant reflects a culinary art that first appeared in the 19th century during a time where both Europe and Japan enjoyed a period of cultural enrichment and a burgeoning of the food culture. According to Mihoko’s 21 Grams, the menu reflects the “essence of contemporary French fare with the precision of Japanese cuisine.” Plates such as foie gras are complemented by Japanese leek and kuro sichimi. Guests may also find dishes such as Long Island Duck a l’Orange served with potato feuillantine and sushi using salmon “gravlax” dill, and “tako wasabi” with confit octopus, wasabi aioli, and apple.
Dining at the French Room is supplemented by a top-notch beverage program, spear-headed by mixologist Raphael Reyes. The cellar at the French Room features more than 450 wines, 16 sakes, and 300 spirits. In addition, after Mihoko aided in the relief of Japanese earthquake victims during 2011, the French Room proudly features an exclusively labeled sake, Junmai Daiginjo, from the Miyagi Perfecture of Japan. Signature cocktails include beverages such as the Lautrec Royal, which combines umeshu, lemon, pear, champagne, vodka, and black lime, or the Pacific Overture blending opal basil, apricot brandy, yuzu, maple, Japanese single malt, and calvados.
— Sarah Cardoza for JustLuxe
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