Courage

The first thing a guest sees upon stepping up to the entrance of Courage is a huge, floor-to-ceiling mural, a psychedelic, multicolored blaze of every shade under the sun. Courtesy of master contemporary painter Tsunahisa Ogino, the restaurant’s facade is right at home in the modern bohemian-chic Azabu-juban aesthetic. But the interior tells a very different story, with warm, subdued lighting and a wonderfully relaxed air. Courage’s philosophy is to serve up cozy, unpretentious and sustainable French-inspired cuisine in a comfortable space where fashion, art and cuisine all converge, with comfort being the operative word—all too often, guests unconsciously find themselves lulled into staying till closing time. Most famous of the restaurant’s menu items by far is a humble sandwich, using Kasumi duck from Nishizaki Farm in Ibaraki Prefecture, and seasonal truffles. Nishizaki-raised ducks are known for producing some of the most valued duck meat, with a characteristic aroma and light texture thanks to their free-range environment and mineral-rich feed. Served with truffle sauce and duck broth, the meat is simultaneously light and bursting with flavor. In keeping with the establishment’s focus on sustainability, the restaurant uses exclusively Jinseki wagyu beef from Hiroshima Prefecture, chosen not just for its succulent texture and marbling, but also the environmentally-conscious approach in which the cattle are raised.