THE FRONT ROOM, located near Tokyo Station, is a restaurant famous for its light meals and desserts. The space is bright and comfortable, with spacious seating, making it one of the more pleasant places to sit in the business district. The overall menu covers main courses and desserts, but what really makes people want to return is quite clear.

This time, I ordered the creamy chicken main course, which came with a small salad. The chicken was acceptable in texture, and the creamy sauce was rich but not particularly impressive; overall, it was a safe and decent option. The salad was fresh and served its role well as a side. I added the weekly special, olive oil oyster pasta, which was more plentiful than expected. The oysters were fresh enough, and the olive oil flavor was refreshing and not overly greasy, but overall it still lacked a strong memorable point.

The true star of the meal was their French toast. This dessert can almost be said to support the entire restaurant's signature. The toast was soaked in egg mixture and pan-fried to a golden brown. The outer layer was slightly crispy, while the inside was soft and moist, with a rich egg aroma that was not fishy, offering a delicate texture. Paired with melted whipped cream and honey, the sweetness and milky flavor layered upon each other without being cloying. Each bite allowed you to sense the egg mixture's fragrance and the smoothness of the cream, creating a dessert that makes you stop and savor it.

In summary, THE FRONT ROOM's main courses perform steadily but do not stand out; what is truly worth the trip is that rich and well-executed French toast. If you come here, focus on the desserts, as the main courses are merely a background.