Keichitsu
2-13-12 Shoto, Shibuya-ku, Tokyo, Japan
¥¥¥ ・ French,French Contemporary
MICHELIN Guide's Point Of View
‘Keichitsu’ is the traditional name for the ‘solar term’ micro-season in early March when insects emerge from winter hiding – an evocation of spring, when animals awake from hibernation. The chef applies his passion to the green shoots of the natural world to conjure a cuisine bursting with imagination. Focusing on a few main ingredients, he prepares these in a variety of ways and serves them on a single plate. Vegetables, for example, may be roasted, pureed or served as a sauce, deepening their flavour. Fragrances such as yuzu citrus and Japanese pepper complement the seasons.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
