Le Bourguignon

Chef Yoshinaru Kikuchi trained in Burgundy during his formative years as a professional cook, and still feels an affinity for the place. You’ll sense this in everything he does at Le Bourguignon, from the decor to the extensive number of wines from the region. The restaurant is housed in a detached building, and is a perfect place to detach from the city, yourself. You’ll feel like you’re relaxing in a countryside mansion house rather than a center city restaurant. The menu features wild game, as in the kitchens of the pastoral province from which the chef draws his inspiration. His snow crab mille-feuille is a signature dish, representing the use of Japanese ingredients to create delicious French classics.