Ma Poule Restaurant

This quirky, petite eatery directly faces Tokyo University and exudes dining room charm with its floral wallpaper, dark wood cabinets and shelves lined with French wine. Behind its cheerful yellow facade, owner-chef Ichioka Tetsuya, who spent 10 years in France, is bringing the riffs of Jura to Tokyo. Often overshadowed by its more famous wine-producing neighbors, Jura stretches between Burgundy and the Swiss border and boasts natural talents of pristine lakes, hidden caves and dramatic valleys. This region’s rich splendor had become the muse to Ichioka following his faithful encounter with Jean-Paul Jeunet and Romuald Fassenet in Arbois. In 2017, he brought this inspiration to the city, opening Ma Poule to celebrate Jura's culinary heritage. The ideas on the place and glass at Ma Poule are sharper than ever. Linen-covered tables become the playground of Jura recipes, with a game plan that involves chicken liver gateau and pan-fried foie gras with a pool of ecrevisse sauce, and red wine-braised Arita beef cheek with beetroot and morel sauce. Starters of royale made with comte cheese prelude to the Shinshu salmon terrine checkered with Shine Muscat and cauliflower coulis. As you progress through the course, you’ll likely notice a subtle theme: everything, from the pastel napkins to the proprietress’s uniform and tablecloth underlays, is tinged with yellow. Striking a delicate balance between regional and haute cuisine, Ma Poule masterfully walks this fine line to the very end. It's this mastery that earned Chef Ichioka — and Ma Poule itself — a Michelin Bib Gourmand in the Michelin Guide Tokyo 2025. Michelin Guide: 2025 - Bib Gourmand