French
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Ata Daikan-yama
Coming Soon
Head chef Satoshi Kakegawa
ESPRIT C. KEI GINZA Ginza
Omar Blue Shrimp Fry with Caviar and Sauce Gribiche
Head chef Masahisa Sugimoto
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The second restaurant created by three-star chef Kei Kobayashi and traditional Japanese confectionery shop Toraya. The first location, Maison KEI in Gotemba, was particularly renowned for its specialty salad. Countless ingredients were lightly tossed together, elevated to an unbelievably delicious state. Here in Ginza, the urban interior features a counter seating area and an á la carte style that allow guests to compose their own meal according to their mood. The extensive wine list and refined atmosphere make this a destination for true gourmets, perhaps the final stop for those who have explored every corner of French cuisine. From light, graceful appetizers to meats chosen right before your eyes, this is a menu full of playful creativity.
odorat Akabane
Wagyu Beef European-Style Curry Course: Savor the Aroma
Head chef Tomoharu Nagase
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True to its name, which means "sense of smell," the key to this restaurant's flavor lies in aroma. In the beautifully composed dinner plates, the ingredients, spices, and herbs are orchestrated so that the fragrance rising from the dish intertwines with the aroma that spreads within the mouth, stimulating the senses and memories from both inside and outside the nose. Between this restaurant and Akabane Station stands a French bistro run by this chef's father. Together, this father-and-son duo have become local favorites. Their counters are always full of regulars, and visitors from afar are also welcomed with genuine warmth.
KEICHITSU Shinsen
Japanese Chestnuts, Foie Gras, White Rice
Head chef Yuki Matsumoto
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A standalone house suddenly appears in the corner of the upscale Shoto neighborhood. For those familiar, this is the location where "Elezo" used to be. After training at several Tokyo restaurants, including Hiroo's "Aladdin," the chef went to France. There he served as sous-chef at the two-Michelin-star restaurant "La Grenouillère" in northern France, demonstrating is considerable skill. His cooking is simple yet elegant. Even modest ingredients like chrysanthemum greens are approached from multiple angles and elevated to a starring role, an impressive display of technique. The flavors are refined, awakening and sharpening the senses.
CYCLE by Mauro Colagreco Otemachi
Beats/ Caviar
Head chef Yuhei Miyamoto
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Cycle, meaning circulation in English, embodies this restaurant's focus on sustainability in both the cuisine and the restaurant itself. On a typical day, the course begins with tapas representing roots, leaves, flowers, and fruits, followed by octopus paired with okahijiki and mint, a saffron-scented seafood dish, and Ezo venison with an apple sauce, offering a course the evokes the richness of South America, southern France, and Japan. The lunch service, where you can first enjoy the sunlight, is especially recommended.
Saucer Daikan-yama
Menu Saucer
Head chef Kazuma Gunji
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Michelin 2026 One Star. Chef Kazuma Gunji crafts contemporary French cuisine centered on the themes of ≪Condensation・Refinement・Harmony≫. Drawing on his experience as a saucier at renowned establishments, he extracts the ultimate umami from ingredients. The signature dish is the “Triple Consommé Soup,” layering three distinct broths to create a crystal-clear, profound umami. Each sip reveals expanding aromas and depth, symbolizing the artistry of sauce. Experience the immediacy at the counter, or savor tranquility with art at the table. Delicate plates resonate with wine, filling the heart with lingering satisfaction.
d'ici Hiro-o
Grilled Hokkaido Starry Sky Black Beef Sirloin with Pepper Sauce and French Fries
Head chef Yuta Fujiwara
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The centerpiece is an affordably priced prix fixe course, though à la carte options are also available. Exceptionally practical and versatile, it's easy to invite a variety of people. The foundation is classic bistro cuisine, ranging from light, salad-style dishes to hearty, carefully prepared offal specialties. Surprisingly, the fromage de tête comes in both chilled and warm versions! There's also soupe de poisson and pâté en croûte. A unique touch is the "prix fixe wine" option, allowing guests to choose wines from a list to accompany their course.
Nabeno-Ism Asakusa
MENU Nabeno-Ism
Head chef Yuichiro Watanabe
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Chef Yuichiro Watanabe radiates the aura of a top-tier chef. Every dish that emerges is of an exceptionally high standard, executed with precision and unwavering confidence. The first half of the course features signature dishes woven with ingredients encountered in Asakusa, like monaka and buckwheat flour—exceptional every single time. The clear broth of the pot-au-feu, filled with the chef's memories, is a flavor you could drink forever. When the umami from the melting beef cheek blends in, it deepens the complexity, leaving you speechless with delight.
N'onaka Omote-sando
Roast Chicken Stuffed with Truffle and Free-Range Chicken Mousse
Head chef Yasuyuki Nonaka
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Chef Nonaka says, "In seeking timeless, classic flavors, I naturally arrived at traditional regional cuisine." Indeed, a glance at the blackboard menu will have authentic dishes like fricassée of young rabbit saddle and tripe salad immediately catching the eye. There are also upgraded Western-style dishes, such as cabbage rolls filled with Roquefort cheese, which can be enjoyed without any formality, adding to the restaurant's charm.
Maeshiba Ryouriten Futako-tamagawa
Quiche with Prosciutto and Onions
Head chef Taira Maeshiba
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This is a dish that exudes a refined elegance, distinct from blunt or rough styles. To use a metaphor, from afar, it might look like an ordinary beige sweater, but as you get closer, it radiates a subtle aura, and when you touch it, its softness and warmth immediately reveal that it's something truly special. The main course, served with nothing but meat and sauce on the plate, is particularly remarkable, a dish so focused that there's not a single distraction for the diner.
Metis roppongi Roppongi-itchome
OMAKASE Course
Head chef Masatsugu Suzuki
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A French restaurant powered by the ultimate duo: Chef Masatsugu Suzuki, who honed his craft at restaurants "Stella Maris" and "Gerard Besson" in Paris as well as "Keisuke Matsushima" in Japan, and the seasoned sommelier Atsushi Ogasawara. From the counter seats on the first floor, you can see the wood-fired hearth directly in front of the kitchen. Ogasawara's effortless and natural wine pairings perfectly elevate both the dishes and the moments shared around them.
MOSS CROSS TOKYO Shibuya
Menu "Inspiration"
Head chef Kentaro Hatasa
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Located on the 16th floor of the Shibuya Hyatt, this dining room offers views of Daikanyama. The theme is Wakon Yosai (Japanese spirit, Western cuisine). Centered on French cuisine, the dishes incorporate Eastern elements such as fermentation and medicinal herbs, reflecting the vitality of ingredients on the plate. Chef Kentaro Hatasa, drawing inspiration from encounters with producers across Japan, crafts cuisine that stands at the intersection of flavor and philosophy. The symbolic "SHOKADO-9," a set of nine small dishes, epitomizes this approach. Paired with natural wine, it offers a blissful experience where Japanese and Western elements harmoniously converge.
UNE IMMERSION Hatagaya
Squid and Turnip in a Rose Arrangement
Head chef Mutsuki Hayata
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The pure white rose-shaped appetizer that appears in the dinner course is a tribute to Chef Takahashi's signature dish, the red rose. Other appetizers, such as a beautifully arranged assortment of five or six kinds of house-made charcuterie including rillettes and andouillette, reflect the same refined artistry. The spring specialty, Hokkaido lamb paired with surf clams, brought together by a beurre noisette scented with butterbur buds, also reveals quiet yet unmistakable individuality.
La couleur d'ete Nogizaka
Menu Coup de Bouef
Head chef Tomohiro Fujii
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To be specific, perhaps it’s the 1990s that come to mind. You'd marvel at the stylish, artfully plated appetizers, followed by perfectly seared white fish with crispy skin. After a refreshing sorbet, a rich braised dish or sauced meat would arrive, and dessert was a moelleux au chocolat that oozed when your fork broke into it. For anyone who can vividly recall scenes like these, this is a restaurant worth visiting. The chef lovingly recreates dishes that evoke that era, filled with his own fond memories.
La paix Mitsukoshimae
Baked Lamb in Pastry-Maria Callas Style
Head chef Ippei Matsumoto
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This restaurant cherishes Japan's seasons and culinary traditions, while combining the lightness of modern French cuisine with the depth of classical techniques. In its intimate 14-seat space, guests can savor the seasonal bounty delivered from producers across the country, engaging all five senses. Each dish, crafted with care, reflects the harmony of the ingredients and the thoughtfulness of the chef. The name "La Paix", French for "peace," embodies the restaurant's spirit, a serene place where people are connected, and a quient happiness flows through every moment.
L’appét!t Mitsukoshimae
Green Tiger Prawn Doria
Head chef Hirose Shotaro
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Carrying on the spirit of "La Paix," a new bistro blending French cuisine with Japanese-style "Western food" opened in July 2025. The head chef, Shotaro Hirose, trained in Paris and later served as the sous chef at "La Paix." The signature dish "akaebi shrimp doria," features rice cooked in a shrimp broth, a béchamel sauce made in the style of sauce américaine, and sautéed shrimp, allowing diners to enjoy every part of the shrimp. More than 13 types of wine are available by the glass. The lively interaction across the counter adds to the experience, making this next-generation bistro full of warm energy.
La Maison Confortable Azabu-juban
Menu La Maison Confortable
Head chef Yosuke Akasaka
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A dish of oysters, banana, caviar, and turnip jelly. Or the combination of orange melon and green soybeans. Can you imagine it? Ordinary ingredients resonate together, transforming into a truly unique and exquisite flavor. You can savor it slowly and come to your own interpretation, or actively ask the staff or chef about their intentions. Every light, elegant plate is full of constant surprises and stimulation. The final dessert and petit fours are also remarkably delicious and worth noting.
L'ARGENT Toranomon
L'ARGENT Restaurant Week Limited Course
Head chef Junichi Kato
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"I want to spend more on the ingredients themselves," says Chef Junichi Kato. Compared to before, the new more compact restaurant still has table seating, but the main focus is a 15-seat counter. This reflects Chef Kato's desire to "cook while seeing the faces of my guests." While the dishes themselves haven't changed dramatically, he plans to address new environmental issues and food waste reduction going forward. A new creation featuring celeriac is a new signature dish that the chef has great confidence in.
Le salon privè Kamiyacho
An Evolution of Amber Candy, Le Salon Privé Style
Head chef Kazutoshi Narita
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Sawara (Spanish mackerel) is scored with multiple shallow cuts on the skin to release any unpleasant odors beneath, then coated with kudzu starch and seared to a perfectly crisp surface. The garnish includes udo (Japanese mountain asparagus) and green beans. The miso-flavored sauce expresses the umami of miso and Maillard reactions through a nut praline, creating a soft deep flavor that elevates the sweetness. For the traditional beef wellington, croissant dough is used to ensure both the pastry and meat are cooked perfectly, crafting a universe of flavor. The dessert, with its harmonious layering of elements, is also exceptional.
LE BOURGUIGNON Roppongi
LE BOURGUIGNON 26th Anniversary: Chef Kikuchi's Special Restaurant Week Course
Head chef Yoshinaru Kikuchi
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January 15, 2025, marked the 25th anniversary of Roppongi's “Le Bourgignon.” Always smiling, always humble and sincere. This honest approach is directly reflected in the cuisine. Dishes like the “Carrot Mousse with Sea Urchin Consommé Jelly,” an homage to his training, and the “Boudin Noir Terrine” have deepened in flavor over time. Classic yet light. As the seasons turn, each dish is drawing renewed attention.
Restaurant L' AFFINAGE Ginza
Marinated Japanese Pufferfish, with the Aroma of Roquefort Cheese
Head chef Takara Yasuyuki
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A cooking technique that almost borders on miraculous, never letting a drop of the ingredient's natural juices escape, no matter how varied or challenging they are. The sauces, though grounded in classical French technique, are infused with unexpected ingredients and pairings that continually surprise. At prices almost unthinkable for Ginza, the chef personally oversees ever detail, channeling the full breadth of French tenchnique into each plate. The dishes, unfolding one after another, reach even greater brilliance through their thoughtful pairings. Here in Ginza lies a restaurant that truly embodies Japan's world-class dining excellence.
Restaurant Ryuzu Roppongi
Menu Dégustation
Head chef Ryuta Iizuka
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Chef Ryuta Iizuka skillfully crafts dishes that blend the dynamism of French cuisine with Japanese subtlety. A prime example is his summer ayu (sweetfish). He fillets it into three pieces, pairs it with a crispy bone cracker, sandwiches it with a liver sauce, wraps it in pâte brisée, and bakes it while drizzling oil over it. Above all, the flesh is delicious. Its delicate, supple sweetness shines through, radiating the dignity of the ayu. This subtle sweetness and poignant aroma are treasures of Japan, the land of water. Even within French cuisine, they hold the power to heighten a sense of belonging to one's homeland.
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A popular seafood French restaurant reminiscent of a port-town bistro, lighting up a backstreet in Daikanyama. The name “Äta” means “to eat” in Swedish. Renowned as the restaurant that popularized the joy of counter-style French dining under the visionary chef Tetsuji Kakegawa. Its signature bouillabaisse is an impressive dish featuring a whole seasonal fish. Savor the umami depth, underpinned by French techniques, alongside a crisp, chilled white wine. Reach out, converse, laugh together—here lies the very essence of the “joy of eating.”