Alliance reopened June 26 following lockdown.
In Other Words
John Talbott (2016) calls Alliance a “revelation,” calling it “a mind-blowing, head-snapping, tongue-tingling meal that cannot be described.” (Granted, he doesn’t try very hard… but there are photos!)
Le Figaro (2016) compares chef Toshitaka Omiya to a composer, applauding his “few notes, but each in its place.”
L’Express (2016) is “seduced” by chef Omiya’s approach to classic French gastronomy, despite one dish more aesthetically impressive than palate-pleasing. With classic French ingredients like ris de veau and foie gras given the royal treatment, this restaurant is a true love letter to French cuisine.