Rumerushiman Okamoto

With just one step into this elegant French restaurant in a quiet alley in Minami-Aoyama, guests will be able to feel the warmth from between the natural stone walls. Decorated with artistic touches like European cutlery, paintings of Sano Nui and bright flowers, the vibe of Remerciements Okamoto is like a pleasant welcome into a stylish home. After a long and fruitful journey that brought him where he is today, Chef Hideki Okamoto’s philosophy circulates around the concept of appreciation. Hence, he named his restaurant after the French word “remerciements” which means thanks. Okamoto sources from farmers and producers directly, exclusively from his hometown in Hokkaido and people he connected with in his time there. The chef's prioritization of appreciation towards his sources and ingredients is evident in the dishes he creates. Every part of the ingredients handled is used to the fullest — after removing the meat of the lamb from the bone, Okamoto extracts the juice from the bones to make sauces or broths. Remerciements Okamoto's specialty dish is the leek terrine. Leek is a commonly used ingredient in France, and after experimenting with the inclusion of other vegetables and seasonings, Okamoto created the perfect balance of sweet and savory with an emphasis on tartness. Similar notions are applied to the other dishes like lobster poeler, dressed in a sweet-and-sour sauce made from balsamic vinegar. Okamoto adds a hint of Japan in the menu with the Karasumi soba, a noodle dish topped with a ton of karasumi which has an aroma of roasted buckwheat berries.