La Clairiere

A poetic appreciation of nature and the seasons underpins the concept of this French restaurant in the Shirokane-Takanawa area of Tokyo. The name explains as much, translating to “the meadow.” Here, seasonal ingredients gathered from the meadows and mountains of Japan showcase the breadth and richness of Japanese natural produce. Owner and head chef Hideyuki Shibata once helmed the kitchens at two of the branches of the highly-rated restaurant Monna Lisa. At his own restaurant, he creates his dishes with passion, quality, and a healthy dose of Japanese sensibilities to show French classics in a new light. The best of the results include oyster gratin, blue crab bisque, roast duck, fugu shirako with truffle, and blowfish in red wine sauce — a mix of timeless classics and fusion inventions. As if the meal wasn’t already good enough value, especially considering its Michelin star, each course in the set menu also comes with a wine pairing attached. Menu adjustments are available to suit dietary requirements, but be sure to mention them at the time of booking to avoid any complications.