La Paix
- B1F, 1-9-4 Nihombashimuromachi, Chuo-ku, Tokyo, 103-0022, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
From historic Nihombashi Bridge, owner-chef Ippei Matsumoto spreads the word about his fusion of French and Japanese cuisines. Everything, from the ingredients to the interior and tableware, incorporates timeless Japanese elegance. Ingredients are delivered directly from producers, with whom Matsumoto maintains continuous dialogue. In summer La Paix serves peaches from his native Wakayama Prefecture. In fact, he makes the most of them, serving a ‘Peach Set Menu’ that sets his restaurant apart.
Gastronomy & Sustainability
“We use fish caught using environmentally friendly fishing methods. We support peach farms in the owner-chef’s hometown by procuring imperfect peaches. We believe that thoughtful action by each chef benefits the next generation.”
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 50-3196-2390
https://lapaix-m.jp/
MAKIYAKI GINZA ONODERA
- 9F, 5-14-14 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The lights suddenly go out; a flame flickers in the darkness. A curtain rises, as in a theatre. Chef Keiichi Terada has introduced firewood, the original heat source, into French cuisine. The first item, wagyu beef with wasabi, serves as the introduction. Paella and cheesecake recall Terada’s experience in the Basque country. Sayama tea concludes the meal, steeped in tea leaves sourced from his birthplace and roasted moments earlier. His passion for cooking blazes like the flames in a kiln.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 50-3628-1295
https://onodera-group.com/makiyaki/
Dominique Bouchet
- 2F, 1-5-6 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Dominique Bouchet formerly commanded the kitchens at Paris’ fabled Tour d’Argent and Hôtel de Crillon. After opening his own restaurant in Paris, he expanded to Tokyo, a city he’s developed a close relationship with over many years. The theme here is ‘passing on tradition’. Dominique Bouchet reconstructs in a modern style the classic forms he has pursued throughout his career. Paying homage to Japan as a terroir, he expresses his vision through seasonal Japanese ingredients.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6264-4477
https://www.dominique-bouchet.jp/
L’AFFINAGE
- 2F, 5-9-16 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Yasuyuki Takara was most influenced by Paul Bocuse during his training in France. He was impressed by how the distinguished chef would stay at the restaurant longer than anyone else. He also travelled to various regions to study local cuisine and wines. His speciality is ‘pavé de foie gras’, inspired by the pavers on Azuma-dori in front of the restaurant.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6274-6541
https://laffinage.jp/
L’ARGENT
- 7F, 5-8-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The name of the restaurant means ‘silver’—the ‘gin’ in ‘Ginza’—and the silvery space exudes an air of the near future. Chef Junichi Kato’s chosen theme is the charms of Japan as conveyed from Tokyo. He combines Japanese ingredients with French classics and Northern European innovation. The ‘Fermented Mushrooms’ speciality is a prime example. After your meal, take in the sights and sounds on the terrace and experience being right in the middle of Ginza.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6280-6234
https://largent.tokyo/
PRUNIER
- 2F, Tokyo Kaikan, 3-2-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
When Tokyo Kaikan was rebuilt, PRUNIER took the opportunity to be reborn under the theme of ‘NEWCLASSICS.’. Awabi (abalone) in béarnaise sauce expresses a seasonal modernity. Sole bonne femme is a study in classic French fare. Guided by the maxim ‘Cook but keep it fresh, change the form but keep it natural’, Chef Hiroyuki Matsumoto has launched a new tradition.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 50-3134-3551
https://www.kaikan.co.jp/restaurant/prunier/
est
- 39F, Four Seasons Hotel Tokyo at Otemachi, 1-2-1 Otemachi, Chiyoda-ku, Tokyo, 100-0004, Japan
- ¥¥¥ · French, French Contemporary
MICHELIN Guide’s Point Of View
The name of the restaurant takes the first letters of Emotion, Saison and Terroir in French. Chef Guillaume Bracaval takes seasonal domestic ingredients that stand out for him and sets out to create a fusion of Japanese and French cuisine. This approach is embodied by the inventive dish of tofu with honey and citrus fruit. Bread made from soybean flour is served with chickpea hummus and unrefined soy. The desserts inspired by modern art show the same flair.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- Great view
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Terrace
- Visa credit card
- Wheelchair access
+81 3-6810-0655
https://www.est-tokyo.com/
Les Saisons
- M2F, Main Bldg, Imperial Hotel, 1-1-1 Uchisaiwaicho, Chiyoda-ku, Tokyo, 100-8558, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Thierry Voisin brings traditional French cuisine in line with the Japanese milieu. Since coming to Japan, he has come to appreciate the rich array of ingredients available here and the importance given to seasonality in cuisine. Inspired by those ingredients, he comes up with dishes that display his sensibilities. Kombu and katsuo-bushi play a role in his creative preparations. Enjoy a fusion of Japanese and French cuisine in a classical dining room.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 3-3539-8087
https://www.imperialhotel.co.jp/j/
ESTERRE
- 6F, Palace Hotel, 1-1-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Enjoy elegant dining with views of the verdant Kokyo Gaien National Garden and Wadakura Moat. Esterre partners with Alain Ducasse, a legend of the gastronomic world, to express the seasons and natural beauty of Japan. The chef, Kei Kojima, who studied under Ducasse, creates a healthful, aesthetically pleasing fusion of French and Japanese cuisines. The accent is on seafood and Kamakura vegetables, as beautiful to the eye as to the palate.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- Great view
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 3-3211-5317
L’aube
- 2F, 1-17-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Hideaki Imahashi worked as both a chef and farmer and infuses his dishes with the thoughts and attitude of a grower. Using Kamakura vegetables memorable to him as a standard ingredient is one example of this. He uses plenty of local spices and citrus fruits while visualizing the scenery of fields. Also of note are the desserts of pâtissier Shoko Hirase; they paint a picture of the transitions between the four seasons, such as Mont Blanc in chestnut season.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6441-2682
amarantos
- 2F, 2-18-5 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
- ¥¥¥ · French, French Contemporary
MICHELIN Guide’s Point Of View
Shintaro Miyazaki, who has followed the path of gastronomy all his life, has now set out on his own. ‘Amarantos’ refers to the amaranth, a plant that ‘neither withers nor fades’, a reflection, Miyazaki says, of his own way of life. The consommé, a rich reduction from extract of turnip, is representative of the fare. The touch is light but the techniques are classic. Savoury chiffon cake testifies to Miyazaki’s experience as a pâtissier.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5797-8585
https://www.amarantos2021.com/
La Clairière
- 3-14-10 Shirokane, Minato-ku, Tokyo, 108-0072, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The chef explains that French cuisine is an aggregation of local cuisines. Taking Tokyo as one of those locales, he incorporates Japanese sensibilities into his dishes. He emphasises seasonal ingredients but places top priority on quality and is not particular about the production area. The ‘White Asparagus Trio’, featuring his favourite ingredient in three layers – mousse, gelée and velouté – is the spring speciality.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5422-6606
Nœud. TOKYO
- B1F, 2-5-7 Hirakawacho, Chiyoda-ku, Tokyo, 102-0093, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The concept at the French restaurant Nœud. TOKYO is sustainability, which is expressed throughout. Centred on vegetables, the set menu features dishes with sparse use of oils and fats and light on the stomach. Preparing a single ingredient in several ways creates variety as the natural flavours are brought out. The name of the restaurant means ‘knot’, with the team aiming to tie together people, the environment and food.
Gastronomy & Sustainability
“We use domestic ingredients exclusively from production areas that we have observed with our own eyes and strive to communicate the spirit in which the producers grew them. We also use deer and boar, which are overpopulated, in our dishes. We avoid fattened beef, which places a burden on the environment, and procure fish without specifying the kind to avoid depletion of marine resources.”
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6910-0233
REQUINQUER
- 5-17-11 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
A marriage of classic French techniques and the creativity of owner-chef Soichi Furuya. Amuse-bouche are playfully sculpted to look like a pebble or leaf. Rice flour crepes are paired with items such as bonito or salmon, lightly smoked in full view of patrons. Awabi (abalone) is flavoured with kombu and steamed. True to the restaurant’s name, which means ‘be of good cheer’, the cuisine is calculated to put everyone in a fun mood.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5422-8099
https://requinquer.jp/
Alchimiste
- 5-17-10 Shirokanedai, Minato-ku, Tokyo, 108-0071, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Alchemy is the secret art of changing base metals into gold; and Chef Kenichi Yamamoto calls himself an alchemist, transforming ingredients into beautiful dishes. His Jerusalem artichoke espuma garnished with uni and peanut crumble is one exquisite example of this, his secret art, at work. His creations are based on French traditional recipes and are light and delicate.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-5422-7358
https://alchimiste.jp
L’ATELIER de Joël Robuchon
- 2F, Roppongi Hills Hillside, 6-10-1 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
This is where it all began for the worldwide phenomenon that is L’Atelier de Joël Robuchon. The open kitchen is bustling with chefs. The counter seating, an homage to both sushi shops and Spanish tapas bars, celebrates the diversity of culinary culture. The menu ranges from specialities of years gone by to new arrangements incorporating seasonal Japanese ingredients. This really is Joël Robuchon’s atelier of modern cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-5772-7500
https://www.robuchon.jp/
le sputnik
- 7-9-9 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The chef varies the pace of the set menu based on the concept of ‘travel’. He produces creative dishes based on traditional techniques he learned in France and builds a unique world view with complex flavours, paying special attention to texture, fragrance and temperature. His approach is most apparent in the ‘Foie Gras, Beets and Rose’ speciality. Also appealing are the delicate desserts that showcase his experience at a patisserie.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6434-7080
https://le-sputnik.jp/
Tour D’argent Tokyo
- Lobby floor, Hotel New Otani (The Main), 4-1 Kioicho, Chiyoda-ku, Tokyo, 102-8578, Japan
- ¥¥¥¥ · French
MICHELIN Guide’s Point Of View
The main location in Paris has a real history, having opened in 1582. Renaud Augier, winner of the Un des Meilleurs Ouvriers de France (MOF) award, breathes new life into classic dishes with modern sensibilities. Specialities with an especially solid reputation include young duck roast made with duck that carries a serial number, which was enjoyed by Emperor Showa, and Three Emperor’s style goose foie gras. A luxurious meal here would be a fitting end to a special day.
Facilities & Services
- Air conditioning
- American Express credit card
- Car park
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 3-3239-3111
https://tourdargent.jp/
Floraison
- 2F, 3-6-29 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
This restaurant is a tag team effort by owner-sommelier Sasaki and chef Narumi, who cherishes traditional cuisine and makes use of both classic and modern techniques. Standard items include venison boudin noir and foie gras poêlé and these include sour elements and a thick sauce. Through wine and cooking, the talents of these two individuals bloom, hence the name Floraison.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5946-8676
https://floraison2019.com/
LUGDUNUM Bouchon Lyonnais
- 4-3-7 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825, Japan
- ¥¥ · French
MICHELIN Guide’s Point Of View
Bouchon Lyonnais is a restaurant in the gourmet capital of Lyons that serves regional cuisine. Owner-chef Christophe Paucod was born in Lyons and, in tribute to his hometown, has faithfully replicated a typical bouchon restaurant. Specialities include homemade charcuterie, boudin noir and Lyons-style quenelle. The chef conveys the richness of French food culture through dishes with a regional flavour.
Facilities & Services
- Air conditioning
- American Express credit card
- Cash only – lunch
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6426-1201
http://lyondelyon.com/
Takumi
- 1-11-10 Nishiazabu, Minato-ku, Tokyo, 106-0031, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Takumi Otsuki says his aim is to deliver a meal with a strong theme and ensure diners enjoy a richly satisfying time. Inspired by the classics, he puts a unique Japanese touch on the dishes. For example, he uses Japanese parsley and white wine sauce with the red sea bream poêle, and soy sauce with the unagi and red wine stew to do them kabayaki-style. Before taking orders, he provides a menu to clearly explain the content of the main dishes along with his own approach.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6804-6468
https://restaurant-takumi.com/
au deco
- 2-23-3 Ebisu, Shibuya-ku, Tokyo, 150-0013, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The second chef to run ‘au deco’ is all about getting back to basics. He passes on the joys of classic cooking to the next generation, just as his mentor taught him to do. The ‘Baked Pie of Scrambled Eggs cooked with Snow Crab and Crab Innards’ is a speciality handed down from the first-generation chef. The emphasis on à la carte dishes and a full list of vintage wines offer a glimpse into how French restaurants were done in the good old days.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6721-9218
Ode
- 2F, 5-1-32 Hiro, Shibuya-ku, Tokyo, 150-0012, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Owner-chef Yusuke Namai’s creations express gratitude for food and respect for the thoughts of producers. Consider, for example, ‘Grey’, the house speciality; this dish of sardine marinade and beef is smothered in a meringue flavoured with sardine bones and heads, so that none of the ingredients are wasted. In addition to this dish, grey is also the unifying colour of the dining room and the uniforms. The interior allows diners to feel the chef’s creativity.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6447-7480
https://restaurant-ode.com/
Le Mange-Tout
- 22 Nandomachi, Shinjuku-ku, Tokyo, 162-0837, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
‘Diligence’ might be the word that comes to mind to describe Chef Noboru Tani work. Preparing dozens of sauces and soup stocks is anything but normal. Carrying on classic techniques, he combines the flavours in his dishes by multiplying the aromas. We recommend the deer consommé and Yezo deer royale in the winter and summer for how the ingredients are made into something quite different. Here, you’ll find the essence of French cuisine and respect for the ingredients.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3268-5911
https://www.le-mange-tout.com/
L’orgueil
- 2F, 4-3-23 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
There’s no sign for this ‘champagne restaurant’. Chef Fumiya Kase’s amassed experience acts as his sensibilities, yielding interesting combinations such as beets with unagi. Venison preparations waste nothing, with every part of the deer used in a testament to his respect for his ingredients. ‘L’orgueil’ is French for arrogance, one of the Seven Deadly Sins, but Kase interprets it to mean pride. If modesty is the opposite of arrogance, then halfway between the two must be pride, he reasons.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6804-5942http://orgueil.net
l’intemporel
- 4-9-3 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Specialities are inspired by the chef’s experience in France. The Mackerel Consommé, for example, was born from when the chef had the opportunity to handle blueback fish on Île de Noirmoutier, an island in the Atlantic Ocean. Cauliflower Grilled in Pie Pastry, made with vegetables alone, springs from the influence of his mentor regarding growing vegetables. Imaginative treatment of the bare minimum of combinations creates a cuisine bursting with originality.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-5413-5750
http://lintemporel.jp/
NéMo
- B1F, 6-15-4 Minamiaoyama, Minato-ku, Tokyo, 107-0062, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
As both a cook and an angler, Kenichi Nemoto has an abiding love for the sea. In his set menus the eye is immediately drawn to the fish dishes. Consider, for example, the conger eel frites and celeriac – deep-fried in a nutty batter, this dish is a delight of texture and fragrance. Nemoto also uses unusual fish that are delivered to him directly, ones you won’t see at the fish market. When that natural bounty appears in front of you on a plate, you’ll want the moment to linger forever.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-5962-6085
https://restaurantnemo.net/
Le Coq
- 2-7-2 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Mitsuhiro Hiruma employs techniques he learned at legendary restaurants such as Jamin and L’Esperance in the 1980s at a time when Escoffier’s classic dishes were being reconsidered and modern cuisine advocated. His path led him to making minimalist compositions. For example, the smoked salmon is a single thick cut, and becomes one with the perfectly concocted sour cream.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-3770-1915
https://lecoq.co.jp/
recte
- 2F, 2-17-5 Ebisunishi, Shibuya-ku, Tokyo, 150-0021, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Controlling heat is an important element in French cooking. Chef Sasaki is focused on drawing out the aromas and flavours of his ingredients. Using fresh, vibrant Japanese ingredients, Sasaki hit upon charcoal roasting in a kamado, a traditional Japanese stove. Built of stone to lock in the umami from the effects of far-infrared radiation, the stove roasts the food in the smoky fragrance of the charcoal. Sasaki calls his approach “Kamado French”, the start of a fresh gastronomical adventure.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3770-7070
http://www.recte.jp/
abysse
- 1-30-12 Ebisunishi, Shibuya-ku, Tokyo, 107-0062, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Kotaro Meguro became fascinated with fish cookery while training in Marseille, a city on the Mediterranean Sea. He takes advantage of Japan’s natural resources using the theme ‘ocean and forest’ and their connection within nature. Seafood is the star here and is paired with wild vegetables, herbs and mushrooms. He makes a highlight of his unique take on the world, expressed in everything from the ocean- and forest-themed interior to the artisanal serving dishes.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6804-3846
https://abysse.jp/
LATURE
- B1F, 2-2-2 Shibuya, Shibuya-ku, Tokyo, 150-0002, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Chef Takuto Murota is also a hunter. Preparations start as soon as he kills the wild game and his two occupations are leveraged in the handling, ageing and stewing of hare meat. As you listen to his explanations, you begin to see how hunting and cooking go hand in hand. He also puts great effort into keeping classic dishes alive and succeeds in giving a light, contemporary touch to the awabi baked in pie wrap.
Gastronomy & Sustainability
MICHELIN Green Star“Our theme is ‘coexistence and harmony with nature’. In our dishes we make use of deer and boar, which have become overpopulated due to human activities. In Chiba, we opened Lature Nature Farm. The vegetables are grown in an environmentally friendly way, and every part is used.”
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6450-5297
https://www.lature.jp/
Simplicité
- 2F, 3-9 Sarugakucho, Shibuya-ku, Tokyo, 150-0033, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Owner-chef Kaoru Aihara trained in the Shonan region, on the hinterland of Sagami Bay. Just like Brittany, France, where the owner also trained, it has strong ties to the ocean. So, before he knew it, he came to specialise in fish dishes. He serves his signature seafood charcuterie to begin, and substitutes karasumi for salami and grouper for sausage. Open the ‘Tamatebako’ on a steaming sardine tart, inspired from the tale of Urashima Taro, also a story about the ocean.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6759-1096
http://www.simplicite123.com/
élan
- 4F, GYRE, 5-10-1 Jingumae, Shibuya-ku, Tokyo, 150-0001, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
Ryoma Shida listens to his ingredients, calling up his own memories to generate ideas for his cooking. For example, his plate of sautéed ayu (sweetfish) and vegetables expresses a lushly verdant spectacle. Ingredients are bound to each other by their fragrance, bitterness and sweetness. In the kichiji rockfish and soupe de poisson, the unique flavour of the viscera recalls the home cooking of southern France. Working with his ingredients stirs Shida’s élan, the excitement of the soul.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
- Wheelchair access
+81 3-6803-8670
https://www.elantokyo.com/
CRAFTALE
- 2F, 1-16-11 Aobadai, Meguro-ku, Tokyo, 153-0042, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The name is a mashup of ‘craft’ and ‘tale’. Each dish is a story, woven by the chef out of his deep sensitivity and respect for nature, ingredients and producers. The speciality, scallop chips, are dressed in truffles in a paean to the blessings of both sea and forest. The Amazon cacao dessert is served on plates decorated with old-growth forest scenes. The cuisine uses a unified colour scheme for a stronger visual impact.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Particularly interesting wine list
- Visa credit card
+81 3-6277-5813
https://www.craftale-tokyo.com/
Sincère
- B1F, 3-7-13 Sendagaya, Shibuya-ku, Tokyo, 151-0051, Japan
- ¥¥¥ · French
MICHELIN Guide’s Point Of View
The appeal of Sincère lies in its gloriously original cuisine and the fun and engaging customer service. All staff, including Chef Shinsuke Ishii, provide service. Ishii interprets classical dishes with modern panache, striking an original note. Amuse-bouches that brighten the table; sea bass wrapped in pie pastry, resembling taiyaki (fish-shaped stuffed pancakes); and small playful desserts are as entertaining to look at as they are to eat.
Gastronomy & Sustainability
MICHELIN Green Star“We engage in activities and communication to protect the marine ecosystem and the environment, out of consideration for the future of marine resources. We procure seafood caught using line fishing or gill nets and build relationships with producers that practice small-scale, sustainable fishing.”
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-6804-2006