Nabeno-ism

It takes years of dedication to enter the ranks of Tokyo’s elite chefs of French cuisine, both to gather the necessary skills and to make a name for oneself by displaying a flair for creativity and innovation. Chef Yuichiro Watanabe-san gained his expertise working under the late, great “chef of the century” Joël Robuchon at his Ebisu restaurant. Across a 21-year-long career at that establishment, he was instrumental in maintaining the restaurant’s 3 Michelin star rating for nine years running. His own restaurant, opened in 2016, maintains similarly impeccable standards. Situated on the banks of the Sumida River, diners at the counter seat which runs along the window can enjoy a beautiful view of the Tokyo skyline at night, including the impressive Tokyo Skytree. In making his menu, Watanabe-san aspired to make a new style of French cuisine, which respects the traditions of the food’s homeland while infusing the dishes with the spirit of Japan and its seasons. The result is one of the best French dining experiences in Tokyo.