Hidden French Dining with Flavors Found Nowhere Else

RARE+c

Tabiiro’s picks: signature dishes

A dish showcasing the flavor of Japanese meat and seasonal vegetables

Small appetizer

A soup that reflects the changing seasons

A seafood dish

A finishing dish to conclude the course

High-Quality Ingredients Shaped into "Dinner RARE"

The dinner course comprises 10 dishes featuring an abundance of seasonal and carefully selected ingredients. Ingredients are sourced based on their condition each day, with each one prepared using a cooking method that brings out its best qualities. Distinctive French dishes include creations centered on Japanese ingredients and risotto made with Japanese dashi. The meat course features Japanese wagyu sautéed using techniques developed through years of experience and traditional French cooking methods, a preparation that has been well received. The course showcases the chef's assured technique in bringing out the character of each ingredient while blending Japanese and French elements, offering a fresh dining experience with each visit.

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  Fresh Vegetables Sourced from Local Farmers

  The cuisine makes generous use of seasonal ingredients to showcase the distinct character of each season. Fresh vegetables are sourced from local farms, while all other ingredients are also domestically produced. The selection extends to rare Japanese caviar, reflecting a strong commitment to sourcing that shapes each distinctive dish.

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  Seasonal Seafood

  Seafood is sourced through visits to Toyosu Market in Tokyo, with fish selected at the height of each season. The distinctive qualities of the fish are assessed as they change throughout the year, and each is prepared using methods that bring out its natural umami, resulting in different flavors with every visit.

Popular pairings

A seafood dish

A richly flavored meat dish

Wine from lunchtime

Sparkling wines

Dessert made with seasonal and carefully selected ingredients

"Dejeuner Degustation"

The lunch course features seasonal ingredients that reflect the changing seasons, with selected produce and other ingredients chosen throughout the year. It offers a more approachable way to experience the style of French cuisine served in the dinner course. An aperitif is included, with options such as sparkling wine adding an elegant touch to lunchtime. The course allows a leisurely meal with wine from midday, featuring distinctive dishes at a good value. It is well suited to gatherings with friends as well as lunches for special occasions.

Must-try signature dish

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  A Wide Wine Selection Rarely Seen in Japan

  The wine selection also reflects a strong commitment to variety, featuring selected bottles from around the world, including Swiss, Georgian, and Slovenian wines that are relatively uncommon in Japan. Pairing the cuisine with these rare wines offers another distinctive element that further enhances the dining experience.

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  A Tempting Course Dessert

  The course concludes with desserts featuring seasonal and selected ingredients, with two varieties served at lunch and three at dinner, bringing seasonal flavors to the final course. A canelé is also offered after the meal, adding a memorable touch to the dining experience.

Restaurant highlights

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  A hidden-away French restaurant

  A Distinctive Dining Time Shaped by Cuisine and a Hidden-Gem Setting

  This restaurant has a striking white exterior and an intimate, hideaway-like atmosphere. The doors remain closed until 10 minutes before opening, while the illuminated exterior creates a distinctive sense of occasion. Its quiet presence gives it the feel of a little-known retreat, offering a refined setting away from the everyday.

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  About the chef

  Cuisine Crafted by an Experienced Chef

  After graduating from Ecole Culinaire Osaka (now Ecole Tsuji Osaka) in 1999, the chef joined a hotel in Osaka. In 2007, the chef was appointed head chef at the Consulate-General of Japan in St. Petersburg. After returning to Japan, the chef worked at creative Japanese restaurants and other dining establishments, later serving in a catering division for dinners with dignitaries, corporate receptions, weddings, and other events. Since 2011, the chef has held positions including head chef and sous-chef at bridal companies and cafe businesses and has been featured in numerous media outlets.

Interior

Overall view of the restaurant

Overall view of the restaurant

Overall view of the restaurant

Overall view of the restaurant

Cutlery is stored in the drawer

The interior has a secluded, hideaway-like atmosphere that also suits anniversary occasions. Finished in chic gray tones, the calm space features a clean, refined design with unnecessary details kept to a minimum. Cutlery is stored neatly in drawers, reflecting attention to detail throughout the comfortable setting. The quiet, polished atmosphere provides a relaxed backdrop for a leisurely meal.

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  Counter Seating with a Close View of the Cooking

  At the counter, the head chef prepares each dish directly in front of guests, creating a vivid sense of immediacy. With only eight seats, the intimate setting also allows high-quality dishes to be served directly by the chef. Cutlery is stored in drawers as part of the stylish design, reflecting attention to detail throughout the space.

From the Tabiiro Editorial Team

Tucked away in Azamino, Yokohama, this French restaurant pairs a distinctive exterior with a calm interior that creates a setting for special occasions. The restaurant focuses on domestically sourced ingredients, including fresh vegetables obtained from local farms. Its creative dishes incorporate Japanese elements into French techniques, such as risotto made with dashi broth, and have drawn attention for their distinctive character. The cuisine appeals to discerning diners and suits a wide range of occasions, from anniversaries to a touch of everyday indulgence.