By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more
Menus 7400-17400 JPY t. 8% s.n.i. 15% Carte 10700-22300 JPY t. 8% s.n.i. 15%
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 JPY = 0.01 USD
Weekly closing
Monday and Sunday evening.
Annual closing
From December 30th to January 3rd.
Discover the restaurant
Chef Kiyomi Mikuni, a maestro in the art of adding a Japanese flourish to French cuisine, has one of the most sought after restaurants in Tokyo. Thyme, rosemary and chervil are skillfully paired with maitake, a fragrant mushroom, and kaiware, a local herb. The best of both cultures are showcased in daring creations like the famous seabass borsch, Mikuni-style, pan-fried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. In honour of the masters who inspired him, Kiyomi Mikuni’s menu also features Paul Bocuse’s truffle soup, Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.
