Simplicité
2F, 3-9 Sarugakucho, Shibuya-ku, Tokyo, Japan
¥¥¥ ・ French
MICHELIN Guide's Point Of View
One Star: High quality cooking
Kaoru Aihara is a veteran of fish cuisine with an inquiring mind. Depending on the fish, he may break apart the fibres, transform the fish oils, add umami or increase complexity even to the aroma. His ‘Charcuterie of the Sea’ appetiser explores the possibilities of fish through French culinary technique. Immerse yourself in the story of fish through the geography of Japan, a land surrounded by ocean.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
