Tabelog ratingChambre d'enfants is a ten-seat counter run by a husband-and-wife team. The chef trained at La Vagabonde and cooks almost single-handed. His wife, formerly a pastry chef at Club Harié, handles desserts and coffee. The fixed point of the seasonal tasting menu is the pie (パイ), a pastry-wrapped course whose filling changes with the season and is kept a surprise. Reviewers have found wild boar, softshell turtle, rabbit with guinea fowl, goat wrapped in perilla leaf, eel and lobster inside. The restaurant was selected for the Tabelog French EAST "Tabelog 100" in 2025.
Reviewers consistently praise the intricate plating and the length of the menu, which runs to 11 to 13 courses. Favourites include:
- the opening foie gras finger food paired with fruit;
- the house breads, a high-hydration focaccia and a round roll served with rose-shaped butter, which many ask for again;
- the desserts, often called the high point of the meal;
- freshly baked financiers among the petits fours.
The wine pairing is well liked, and regulars say the cooking improves with every visit.
The main complaint is booking. Two low-rated reviews call the system unfair to newcomers. A minority of 2026 diners criticised the food itself: lukewarm dishes, gamey goat and duck, heavy salting, and sauces that did not come together. One repeat guest found quality uneven between visits, and another found the strongly scented hand soap in the toilet competed with the food aromas. The meal is long and slow.
The restaurant serves dinner only, and there is no lunch service. There is one menu. Reviewers paid ¥12,000–13,200 for the tasting menu in 2023–24 with no service charge. By 2025–26 it had risen to around ¥15,000 and then ¥16,500, plus 10% service. The eight-glass wine pairing ran about ¥11,000 and the half pairing ¥8,800. Reported dinner totals were roughly ¥20,000 with soft drinks and ¥26,000–33,000 with wine.
Even regulars who have watched prices climb call it fair value for the number of courses, the craftsmanship and the sheer amount of food.
- Getting there: about 7 minutes' walk (340 m) from Jōshin Station on the Tsurumai Subway Line. The restaurant is on the ground floor (1F) of the Tenjinyama Building.
- Booking: reservation only, via Instagram DM. Slots three months ahead open at the start of each month and fill almost immediately. Walk-ins are not possible. Phone for inquiries: 052-990-4513.
- Timing: everyone starts together at 18:00. Allow 3–5 hours.
- Payment: credit cards accepted. Electronic money and QR code payments are not accepted. A 10% service charge is added.
- Seating: 10 counter seats and no private rooms. The restaurant can be booked for private use for up to 20 people.
- Language: the menu lists single ingredient names in Japanese, and dishes are explained verbally. No reviews mention English.
- Families: reviewers report a baby cot and buggy being provided.
- Non-smoking. No parking. A sommelier is on hand.
