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1F, DDD HOTEL, 2-2-1 Nihombashibakurocho, Chuo-ku, Tokyo, Japan
¥¥¥ ・ Contemporary
MICHELIN Guide's Point Of View
One Star: High quality cooking
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
Gastronomy & Sustainability
MICHELIN Green Star
"The dish, made from vegetable ends and named ‘Garbage Soup’ is a message to society. Compost is delivered to farmers for recycling. To reduce food loss, domestic sturgeon, a fish for which there is no demand, is used in cooking, thereby boosting its value."
Tatsuya Noda
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
