ORIGIN

The story

ORIGINe: Michelin-Starred French Restaurant in Tokyo by Chef Toru Yoshida

A New Beginning in Tokyo

ORIGINe opened in 2026 in Tokyo’s Kanda Nishikicho, a fresh chapter for chef Toru Yoshida. The name means “origin, birth, root, starting point” – a philosophy that guides every plate. The restaurant seeks out the stories behind ingredients, celebrating the connections between place, season, and the hands that produce them.

Chef Yoshida began his career at nineteen in western Japan, then moved to Tokyo before spending six years in France. He worked as sous-chef at Les Deux Canailles in Nice and later at Jean-François Piège’s kitchens and the George V in Paris. Returning to Japan in 2017, he opened Origin in Osaka’s Tenmabashi district. His cooking quickly earned a Michelin star in 2022, an honour the restaurant has held ever since. In 2025, he was invited to cook for the Prime Minister of Portugal at The Art of Tasting Portugal and became the first Japanese chef to participate in Chef’s On Fire in Cascais.

French Cuisine with Japanese Roots

The kitchen builds menus around domestic produce, letting each ingredient speak for itself. The result is refined French cuisine that feels grounded and direct. Lunch and dinner are offered as omakase courses, with a specialité course for those who want a deeper exploration of the chef’s craft. The dining room seats just fourteen – six at the counter and eight in a private room – creating an intimate setting where the details matter as much as the main event.

Michelin-Starred Recognition

ORIGINe holds one Michelin star, awarded for high-quality cooking that respects the essence of its ingredients. It is a place where the origin of each element – a vegetable from a local farm, a piece of fish from a nearby coast – becomes part of the conversation. No marketing fluff, no unnecessary flourish. Just thoughtful, seasonal French cuisine in the heart of Tokyo.