La Lune
2-26-16 Higashiazabu, Minato-ku, Tokyo, Japan
¥¥¥ ・ French
MICHELIN Guide's Point Of View
Japanese elements are woven into French cuisine to evoke a sense of Japan. Amuse-bouches focus on seafood, a tribute to the abundance of the sea. Service on wooden trays with chopsticks adds a distinct Japanese touch. The shifting seasons are expressed through vegetables and fruit — pulses in spring, watermelon in summer, chestnuts in autumn, and Shogoin daikon in winter. Foie gras poêlé is a house staple, expressing the chef’s respect for tradition.
Facilities & Services
- Air conditioning
Credit cards accepted
