T’astous

Part classic French bistro, part experimental cuisine, all extremely delicious. Owner-chef Horie Tsuyoshi coined the word “neo-bistro” to refer to the cuisine at his Nishiazabu restaurant T’astous. Sure enough, the interior of the restaurant reflects this decidedly contemporary approach, eschewing the creamy tones and walnut wood of traditional French bistros for cool grays and blues, reminiscent of the modern Parisian establishments in which Chef Horie built his career. And speaking of which, the Nagasaki-born chef’s resume is second to none: moving to Paris in 2005, he trained at the Michelin Bib Gourmand-awarded Restaurant A&M, and later at the Michelin-starred Gerard Besson and Le Gindreau. So it came as no surprise to Tokyoites when T’astous was awarded its own Bib Gourmand in 2017, just two years after opening. In both his prix fixe and a la carte menu options, Chef Horie uses all-natural ingredients, including fowl and game from France, to create dishes that capture the spirit of the season — a decidedly traditional Japanese approach to French cooking. No bistro is complete without wine, and Chef Horie doesn’t disappoint: over 35 types of natural wine from small-scale producers are available for diners to choose from. Those at a loss for good pairings can take their cues from the chef himself. True connoisseurs know to go for one of the hotly-demanded four counter seats, where they can receive personalized wine recommendations. Michelin Guide: 2017 - Bib Gourmand