ASAHINA Gastronome

Only a four-minute walk from Nihonbashi Station, the dimly lit cobbled road leading up to the restaurant already sets the mood for what's to come. The white and hints of silver of ASAHINA Gastronome's interior can be clearly seen from the entranceway, along with Marcel Wanders's cutlery and plates. The aesthetic strikes a balance which is neither too modern, nor too classic. Satoru Asahina is considered chef-of-the-century Joël Robuchon's favored disciple. He has thirteen years of experience working in the Robuchon brand, long enough to master his outstanding culinary skills. Asahina's favorite phrases are “isshoku-nyukon” — which means pouring one's soul into each meal — and “issekigan” — which means “a discerning eye.” He lives by these phrases, and they underpin everything at his restaurant. ASAHINA Gastronome's dishes exhibit traditional French cuisine with a pinch of modern esprit. Pursuing the modern by deepening the classics, the chef takes into account the historical background and culture of his menus to develop the future of his restaurant's refined taste. Instead of working with whatever ingredients are available, Asahina searches for the components he needs to realize each of his culinary visions. You’re unlikely to find similar French food anywhere else in Japan.