Dominique Bouchet Tokyo

The Michelin-starred Dominique Bouchet, billed as one of the best French chefs of this generation, does most of his business in Paris and was once lieutenant to the illustrious Joel Robuchon at the Concorde Lafayette Hotel. When he opened his eponymous Tokyo restaurant in luxe-saturated Ginza, expectations were set for a groundbreaking, genre-defying gastronomic adventure. Instead, Bouchet proposes something simpler: a brilliant marriage of Japanese produce and French cuisine. It wasn't a soar to the glass ceiling, but rather a journey down memory lane — Bouchet insists on bringing flavors that are “somewhat nostalgic.” His tasting menu often splits into two variations: one which uses Japanese ingredients for contemporary French haute cuisine, and one which is essentially a best-hits compilation from Bouchet’s illustrious career. He took inspiration from his Gallic training, particularly the bounty-blessed Poitou-Charentes region in western France where he grew up and his tenure in high-caliber establishments such as Tour d'Argent and Hotel de Crillon. Precisely plated dishes include steamed sole with parmesan; pan-roasted wagyu beef with potato dauphinoise and port sauce; and pan-fried foie gras on macaroni gratin. The lighter sauces used here are more in keeping with modern French cuisine — for the “eyes” and “stomach” of their guests — but many of the dishes they’re used in still retain a classic essence. It’s food that’s perfectly in sync with the room. The Parisian fitout mirrors the interior of a French apartment, as if it’s plucked straight from Bouchet’s residence. Art by Bouchet’s friend Pierre-Marie Brisson is on display; items taken from his home add a personal charm. Seating is split across private rooms and tables in the modular dining room, which is divided by sliding screens. Every element stands as a clear testament to why this restaurant consistently earns its Michelin star. Michelin Guide accolades: 2020 - 2 Michelin Star 2021 - 2024 - 1 Michelin Star