nol

The name "nol" comes from a contraction of the French word for “non-usual”. Director Tetsuya Noda’s individualistic flair permeates every aspect of the Nihonbashi restaurant, from the menu to the establishment’s architecture. From the moment of entry, the sleek and modern decor sets the stage for an evening of refined indulgence. The muted palette of the interior and the limited table seats — just eight guests are permitted at each service — evoke a feeling of exclusivity among guests. The ultra-modern ambience of the restaurant is just the start. Chef Noda’s food philosophy is one-of-a-kind, aiming to craft sustainable dishes that don’t tire out guests’ palates. The course dishes use carefully-sourced seasonal ingredients to craft French dishes with a Japanese flair. All meals conclude with the famous “garbage” vegetable soup. Made with unwanted vegetable ends and hand-sourced domestic sturgeon — a fish that is oft-overlooked by local fishermen — it is a culinary manifestation of Chef Noda’s message to society: to minimize, if not entirely eliminate food loss, by seeing value in every ingredient. In short, a gastronomic journey at nol is anything but normal, and its Michelin star in the Michelin Guide Tokyo 2024 is testament to that. Michelin Guide: 2024 - 1 Michelin Star