nacrée

The story

nacrée: Modern French Cuisine in Sendai | Gault & Millau Rated

The Executive Chef and Early Training

nacrée presents modern French cuisine in Sendai under executive chef Minoru Ogata, who opened the restaurant in 2012 after completing extensive overseas study. Born in Ibaraki in 1981, he began his European apprenticeship at the one star Scrigno Del Duomo in Trentino and quickly moved to the three star Da Vittorio in Lombardia. He later refined his techniques in Rome at the one star imàgo hotel restaurant before relocating to Paris.

The Kitchen and Supporting Staff

His Parisian years included positions at the Clistal Room Baccarat and the three star Astrance, experiences that directly shaped the kitchen’s current methodology. Ogata applies that European foundation to French cooking that prioritizes precise cuts and transparent flavor profiles. Chef de cuisinier Naofumi Shoji joined the brigade in 2024, supplementing the existing lineup with his own background managing Restaurant Nibbles in Yamagata.

Recognition and Dining Experience

The team’s consistent execution recently earned a 15.5 rating from Gault & Millau for 2026, acknowledging the steady quality behind every service. The dining room maintains a quiet, uncluttered layout that keeps guest attention fixed on the plates rather than décor. Courses typically conclude with house made gelato and structured desserts that mirror the same technical rigor found in the main offerings.