Title H

Few are more acquainted with French cuisine than chef Yuta Suzuki, who has earned a constellation’s worth of Michelin stars in some of Japan’s most renowned French restaurants, like Le Pont de Ciel and Crear Bacchus. His expertise is rivaled only by chef Yutaka Narita, who has called even the kitchens of Parisian culinary titans Passage 53 and Le Grand Restaurant by Jean-Francois Pierre home. Their joint founding of Title H was born out of the desire to make innovative cuisine more approachable to a larger audience. With a menu that centers on meat and hotpot, their encyclopedic knowledge of French cuisine is bolstered by their mutual dedication to fresh, sustainable ingredients of the highest quality. For instance, to reduce environmental impact, the restaurant’s Yezo shika venison is sourced directly from game hunters in Hokkaido. The A5-grade Satsuma “Kiwami” wagyu beef exclusively used at Title H also comes from the slopes of Kagoshima’s Minami-Satsuma Valley. Raised by an expert group of 12 ranchers, Satsuma wagyu beef is famed not just for its flavor and texture, but for its farmers’ dedication to animal welfare and cooperative, sustainable small-scale agriculture.