DAN

Before opening Dan in the fall of 2023, Chef Takada Yuki was taken under the wing of Hiramatsu, Japan’s leading restaurant group, and had spent a decade training in some of the country’s most prestigious French restaurants. Cutting his teeth in the art of French gastronomy, chef Takada presents guests with a masterful dinner course menu that guides them on a journey through the four seasons in Japan through his independent concept. The French restaurant is hidden away in Daizawa, a few minutes away from the trendy area of Shimokitazawa famous for thrift and vintage shopping. Dan combines traditional French recipes with the world-renowned flavors of Japan, which is accompanied by wine or champagne. The space is designed to bring diners closer to the chef, with its dramatically curved D-shaped counter sitting for only eight guests at a time. Dining is also typically an 8-course degustation that changes every month or so. Right now, the amuse-bouche of iwashi confit with potato galette precedes the fish dish of oven-baked sea bass with sauteed vegetables. Sprinkled with hazelnuts and served with a burnt butter sauce flavored with chorizo and capers, it’s an explosion of flavors and textures. It’s the risotto, however, that becomes Takada’s blank canvas for his Japanese-French creations. For example, Kagoshima eel is paired with a risotto thickened with burdock root puree (without cheese) and draped in a rich red wine sauce made from eel stock. Michelin Guide accolades: 2024 - Michelin Selected