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top ＞ Restaurant ＞ Chef ＆ Patissier

Chef

The grand chef Toshiaki Wakatsuki

We present the culture in the genuine French Cookery

We serve you with cooking, a good harmony of regional dishes and
sophisticated cooking in Paris, inheritance of French cuisine’s history and culture. Not that of fashion at all, but that tasting as if you are in France. Even a pinch of salt or a drop of sause has significance. We get to grips with cookery carefully and faithfully to the basics. Neither to add arrangement into Japanese styles, nor to express only a taste of the past, but we do express the cookery that has been handed down in the home, through Wakatsuki’s filter to the present day.

 

 

Here is the quintessence of cuisine with two stars in the MICHELIN Tokyo

Wakatsuki went over to France at the age of 25, after working at La Marée and LA TOUR D'ARGENT, Tokyo, practiced at three-star restaurants such as I'Espérance, MAISON BLANCHE and Récamier. After coming back to Tokyo, assigned to work at hotel nikko tokyo and L'osier, he became the grand chef for our restaurant and won two stars in November 2007 for MICHELIN GUIDE Tokyo 2008.
In Michelin Guide Tokyo, we kept two stars for three consecutive years since the edition of 2008.
His cookery, by carefully selecting fresh ingredients and bringing out their best tastes, is the very French of the French cuisine. Among many of those a-la-francaise-arranged cuisine in Japan, his appraoch and skill have been fascinating a great number of gourmets.

Patissier

The chef pattisier Mikio Kanai

An oral sensation of freshly made desserts; they are all upon receipt of your orders.

Warm biscuit and sorbet, mousse and crunchy eringue——Kanai's speciality is some device which brings you a surprising, unpredictable transition of tastes, created by an assortment with different mouth feels and temperatures etc.. Chocolates, creams icecreams and candy works are also his forte.
Please enjoy the loveliness and beauty of Kanai's grand desserts.

 

 

 

 

Kanai served as a pattisier including practice at L'osier, and went to France, where he was apprenticed to MOF Eric Saguez or worked at L'impérial. He came back to take a post at our restaurant as the chef patissier. Our patissier made a great contribution to our having gained Michelin two stars for three consecutive years.
He has such a sense and skill with a perspective taken in from the traditional French recipes, that it is no hyperbole to call his desserts nothing short of art works; especially, his chocolate arrangement, which is his forte, offers a wide variety of tastes and beautiful looks, with cream, mousse or icecream.