Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Silver winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Others
"Traditional Consommé Soup of Apicius"
Others
"Service that Accompanies Each Individual, Brightening Moments"
Others
"One of the Best in the Country: Over 30,000 Wines Awarded Global Honors"
Others
"Passing Down History: Fourth Generation Chef Junichi Moriyama"
Review
-
竹間ジェニー
Tokyo
Review 225resultsFollowers 148peopleGreat customer service and hearty food
A famous French cuisine restaurant that represents Tokyo. The interior is more gorgeous th...View details
2015/04 visited
1 time
-
Review 2,298resultsFollowers 301peopleI have been there several times for work, and also for lunch on my own. This stately rest...View details
2021/05 visited
2 times
-
Review 583resultsFollowers 723peopleClassical Grand Maison
It is located on the first basement floor between Yurakucho and Hibiya stations. I get ...View details
2019/11 visited
1 time
Restaurant information
Details
| Restaurant name |
APICIUS（APICIUS）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2023
Selected for Tabelog French TOKYO "Hyakumeiten" 2021
Selected for Tabelog French TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
2019年Bronze受賞店
The Tabelog Award 2019 Bronze 受賞店
2018年Bronze受賞店
The Tabelog Award 2018 Bronze 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 Bronze 受賞店
百名店 選出歴
フレンチ 百名店 2023 選出店
食べログ フレンチ TOKYO 百名店 2023 選出店
フレンチ 百名店 2021 選出店
食べログ フレンチ TOKYO 百名店 2021 選出店 |
| Categories | French |
| Phone number (for reservation and inquiry) |
050-5595-0241 |
| Reservation availability |
Reservations available
*Please note that even if the system shows full capacity, reservations may still be possible. Please contact us by phone for inquiries. |
| Address |
東京都千代田区有楽町1-9-4 蚕糸会館 Ｂ１Ｆ |
| Transportation |
2 minutes walk from JR Yurakucho Station, Central West Exit 130 meters from Hibiya. |
| Opening hours |
|
| Average price |
JPY 50,000 - JPY 59,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 12% Original text サービス料12% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
60 Seats |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is a paid parking lot at the Silkworm Building. Low-riding cars with number plate numbers are not allowed. The nearest parking lot is the Electric Building. |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Sofa seating |
Menu
| Drink |
Wine,Cocktails available,Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Service |
,Sommelier available,Take-out |
| Dress code |
【Dress Code】 |
| Website | |
| Phone number |
03-3214-1361 |
| Remarks |
You can come alone for both lunch and dinner. |
Find Similar Restaurants （Area)
Hibiya Sta.
Yurakucho, Hibiya
Ginza, Shimbashi, Yurakucho
Tokyo
Chiyoda City
Categories
Rankings in nearby areas
閉じる
Others "Traditional Consommé Soup of Apicius"
The specialty consomme soup made with green sea turtle is prepared using a rare sea turtle that can only be caught in the Ogasawara Islands, with an annual catch limit of 135 individuals. The amber-colored liquid, which takes three days to make, utilizes rich collagen and offers a clear yet profound flavor.
Others "Service that Accompanies Each Individual, Brightening Moments"
Starting with the receptionist, a team of professionals from various departments comes together to provide exceptional service. Each member closely attends to the guests, sensing and sharing their subtle needs, and guiding them to a deep sense of satisfaction as a team. The dress code, which has been upheld since the establishment, is one of the elements that creates an atmosphere of "appropriate tension and extraordinary elegance." The magnificent fresh flowers that catch the eye add to the beauty of the experience. "Once you step through the entrance, you can leave the rest to us," says Manager Shirasaka. Please feel free to visit us with peace of mind.
Others "One of the Best in the Country: Over 30,000 Wines Awarded Global Honors"
From Château Mouton Rothschild in 1928 to the present, we have curated a selection primarily of French wines, and we received three stars in the "World's Best Wine List 2022," known as the Michelin of wine lists. Our head sommelier, Hiroyuki Nohno, is one of only about 100 "International Sommeliers" certified by the International Sommelier Association in Japan and was awarded "Sommelier of the Year" at "Gault & Millau Tokyo 2019." We provide a service that is "only now, only here, only for you."
Others "Passing Down History: Fourth Generation Chef Junichi Moriyama"
The fourth-generation chef, Junichi Moriyama, adds a new spirit while upholding the essence of French cuisine and the tradition of Apicius. He joined Apicius in 1998 and steadily gained experience. In 2013, he was appointed as the sous chef, and in August 2024, he became the executive chef. The chef, who states that "there is no end to sauce," presents a main dish that is a memorable masterpiece, truly embodying French cuisine.
Indian Curry Loved by Japanese, Westerners, and Authentic Indians!
Our curry, simmered for hours with expertly blended spices and onions, is rich and deep without being heavy—truly a masterpiece. Our naan, perfect as a side, is so delicious it can be enjoyed on its o
...wn! We also offer a variety of spiced tandoori dishes, and we have an all-you-can-eat option for groups of three or more! Our friendly and approachable staff will be happy to serve you!