a hand scooping a chocolate cake with a spoon

HOURS OF OPERATION

Lunch

12:00pm - 4:00pm
Last order 1:30pm

Dinner

6pm – 10:30pm
Last order 8pm

Tuesday & Wednesday

Closed

*Open on May 5 and 6, 2026.
*Closed on May 7, 14, and 25, 2026.

MEET THE CHEFS

Kei Kobayashi

A nature-rich childhood in the Nagano Prefecture paved the way for Kobayashi to follow in his father’s footsteps as a chef. France called from an early age, with trainings in top kitchens under Gilles Goujon and Alain Ducasse — before opening his triple Michelin-starred Restaurant KEI in Paris in 2011. He is widely celebrated for his sensitive mastery of aesthetics, techniques, and flavors.

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MEET THE CHEFS

Teruki Murashima

Open, creative, curious: the culinary path of Osaka-born Murashima has led him on a colourful journey through kitchens in France, Italy, Taiwan, and Japan. He honed his expert skills through decades of experience at top restaurants - from L'Atelier de Joël Robuchon Taipei to ESqUISSE and ARGILE in Tokyo.

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MEET THE CHEFS

Mayumi Kobori

A new generational luminary of the sweets world, Kobori has been inspired by the beauty of French confectionary since childhood. She began her culinary exploration at restaurants in Tokyo and Germany before her passions and talents led her to work with top patisserie chefs at esteemed Paris establishments, from Domaine de Primard to Maison Lameloise.

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The Experience

At our restaurant in Roppongi, Tokyo, it’s not just about taste: the moment is multi-sensory, from the visual artistry of the food to the scents and sounds, emotions and textures in the space.

The Artistry

The foundation is a meticulous mastery of France’s rich heritage of culinary traditions – respectfully reinterpreted with a singular contemporary vision.