Trois Visages

The “three faces” of Trois Visages, as its name means in English — are local food producers, staff, and guests. Flanked by the twin philosophies of “openness” and “acceptance”, Trois Visages ensures a holistic culinary journey for all involved. Head chef Ryohei Kuninaga stands at Trois Visages’ helm — an utterly peerless captain. A graduate of Fukuoka Culinary Academy, he worked in the kitchen of the Michelin-starred Le Mange-Tout in Tokyo for nine years, under the guidance of culinary superstar Noboru Tani. His stint in Michelin-starred restaurants continued when he moved to France to train at Restaurant Le Charlemagne and Restaurant Pages in Bourgogne and Paris respectively. Joining the vaunted restaurant group Grove Dish on returning to Japan, Chef Kuninaga was appointed head chef of Trois Visages in 2022 — and less than two years later, received a Michelin star of his own for his efforts in the Michelin Guide Tokyo’s 2024 edition. To ensure only the highest-quality ingredients, Trois Visages shares a farm with a food stand in Kamogawa in Chiba Prefecture, specially cultivating vegetables with high acidity for stronger flavor. Its Saturday-only six-course lunch course starts with a whey mousse salad, followed by the main dish (fish or meat) and four desserts. Dinner is a twelve-course affair including a consommé cooked for two hours for the best flavor and richness. Even the tableware tells a story, with cutlery and plates carefully curated by Chef Kuninaga from Parisian and Japanese artisans. The refined counter kitchen and Nordic furniture create a distinctly European atmosphere — and yet, does not seem out of place in metropolitan Ginza. Michelin Guide: 2024 - 1 Michelin Star