HYÈNE
5-13-14 Jingumae, Shibuya-ku, Tokyo, Japan
¥¥¥ ・ Contemporary
MICHELIN Guide's Point Of View
Expect creative fare fusing Japanese, Korean and French culinary culture. A perfect reflection of Chef Yoko Kimoto’s life, as she carries both Japanese and Korean DNA and is schooled in French cuisine. Her speciality, potato fondant au chocolat, overlays a French dessert onto a Korean rice-cake snack her mother used to make her when she was little. Imbuing Japanese ingredients with Korean flavours using French techniques, Kimoto conjures a gastronomy that is all her own.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
