Hortensia

After achieving acclaim at its Azabu Juban location, the focused, eight-seater rebirth of Hortensia has garnered Michelin recognition for its devotion to innovative French cuisine and remarkable visual style. When the restaurant shifted to Shintomicho in 2023 under the same name — “hortensia” is French for hydrangea — Koga Tetsuji continued to refine his unique culinary style which focuses on consolidation. His philosophy revolved around three philosophies of harmony: harmony with the seasons, with composition, and with flavor. A range of flavors and a respect for timeliness that goes beyond seasonality also sets this French apart, making riffs on the growing global recognition of French-Japanese cuisine. Attention is paid to the lifetime of each ingredient, ranging from fresh to cooked, fermented to age. Dishes are presented in traditional Arita-yaki and Mino-yaki wares, accompanied by Ryusen cutleries, to symbolize the push and pull between Japanese craftsmanship and French cuisine. His recent course menu, for example, includes a delicious appetizer of fermented Tsuyahime rice with pickled root vegetables. Hida wagyu beef with potato mille-feuille, garnished with fresh wasabi, or the risotto with hokki-gai surf clam, is a full-circle moment. Guests at Hortensia can enjoy watching their meal as it’s prepared in a live kitchen set behind a semicircular counter. A private dining room for six creates an intimate atmosphere. The Michelin-selected menu is complimented with wine pairings curated by an experienced sommelier and wine-school lecturer. Michelin Guide: 2025 - 1 Michelin Star