The story
Le Comptoir Kokagué, listed in the Michelin Guide, is a polished address in the quiet village of Mouchard, Jura. Here, Raoul and Chiaki welcome guests with genuine warmth, attending to every detail. The atmosphere is simple and serene, its minimalist decor accented with fresh flowers — a reflection of Japanese elegance.
The kitchen blends Japanese subtlety with the richness of Jura’s terroir. This is a cuisine that is both light and authentic, described as “gastro-bistro-locavorist.” Vegetables come from the restaurant’s own garden; ingredients are marinated to build depth and freshness. The result is a contemporary Japanese-French fusion that honours seasonality and digestibility, earning Le Comptoir Kokagué its place in the Michelin selection.
Diners enjoy a calm, convivial space that feels both refined and welcoming. With outdoor seating, air conditioning, and wheelchair access, the restaurant is designed for comfort. Parking is nearby, making it easy to linger over a meal. Whether you come for a private party or a quiet dinner, the experience is one of attentive hospitality and precise, flavourful cooking.
Recognition
Ambience
Details
History
At the Château de Germigney, Raoul Habar and Chiakai Koge developed a crush on one another. He was working as front-of-house manager, and she was a chef, following four years at Maison Jeunet, the fine dining breeding ground of local culinary hot shots. After getting married, they set up shop in Mouchard, better known for its TVG Paris-Lausanne stop than for its culinary feats. Suffice it to say, there was an opening for a fine dining bistro focused on Japanese-style locavore cuisine in a modest, floral space. The food? Diaphanous raw amberjack (killed ikejime style), sprinkled with radish, seaweed and an impertinent spicy vinaigrette; a surf ’n’ turf combo of tender rabbit ballotine stuffed with its offal, all in a subtle shellfish and red miso jus, in a full-on botanic orgy (snow peas, carrots, green and white asparagus, celery purée, all from the house garden and local markets), with delicious rice; and for the explosive finale, some extremely creamy homemade ginger ice cream with a pear poached in citrus, atop a green tea cookie moistened by sugar cane (kuromitsu) syrup. The same care is taken with the lunch menu, featuring things like tuna and cabbage salad with mustard and shungiku (spring chrysanthemum); skate and seasonal vegetables, sweet and vinegary sauce; orange and grapefruit slices with white chocolate cream and red kuri squash ice cream… // Adrien Nouviaire
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