Quatre-vingt-douze

Michelin-selected Quatre Vingt Douze in residential Setagaya is a hidden gem for contemporary French cuisine that invigorates the senses. Before opening Quatre Vingt Douze, Chef Ikeda worked at various Michelin-starred restaurants in Japan and abroad. His independent venue is run by a team of two; himself, as the chef who captains the kitchen, and his wife, a former pastry chef who creates delightful desserts like chocolate cake with strawberry ice cream and ganache cream with fruit puree In a departure from traditional French cuisine, he uses as little flour and butter as possible for a lighter, richer flavor and texture. The menu changes monthly to reflect the seasons; an early fall dinner course may feature fresh caviar appetizers and Katsube beef from Shimane Prefecture roasted to perfection with a citrus-based sauce. Popular and rare wines and champagnes complement the fare without overwhelming the palate. Quatre Vingt Douze offers counter and table dining, and a small private room for up to 3 guests. An open kitchen and a large window letting in natural lighting cultivate a spacious, lively atmosphere. Often a popular spot for lunch, it’s also ideal for dates, a girls’ night out or for formal dinners with business partners and coworkers. Michelin Guide accolades: 2024 - Michelin Selected