Bistro Ma Cuisine

In a nook of a space just off Roppongi-dori Avenue, creativity is born from what’s in season and on hand. There are no dedicated course menus at Bistro Ma Cuisine, only what strikes the fancy of its head chef Ikejiri Ryosuke. True to his bistro’s eye-catching porcine logo, Chef Ikejiri — formerly chef de cuisine at the vaunted Shibuya French restaurant La Pitchouli de Loulou — is a master of pork, but Bistro Ma Cuisine’s main menu has all manner of French staples from homemade charcuterie to creme brulee. A frequently renewed shortlist of recommendations holds the restaurant’s best creations. At the peak of the season, hunters throughout the country deliver wild game, and rare vegetables come in from remote mountains and personal farms. With these in hand, Chef Ikejiri whips up creations like beef tongue confit and lemon cream rabbit stew. Many customers also happily bundle a serving of in-house-baked bread to take home. Once diners take their seats, they are greeted with a curated menu of the day’s specials and directed toward the wine wall. All that’s left to do is pick what jumps out at them the most, and ask for a glass. Michelin Guide: 2021 - Bib Gourmand