à table

The story

à table Tokyo: Classic French Bistro with Michelin Recognition in Yushima

A French Bistro in the Heart of Tokyo

In Tokyo’s Yushima district, steps from the quiet streets of Bunkyo-ku, à table brings the spirit of a classic Parisian bistro to Japan. The restaurant’s name, French for “at the table,” sets the tone for an experience centered on simple, generous hospitality. The kitchen, led by chef Yoichi Nakaaki, focuses on traditional French cuisine with a strong emphasis on handmade charcuterie, from pâtés to terrines, all prepared in-house. The atmosphere is deliberately relaxed: a place where guests can enjoy a full spread of high-quality ingredients with good wine, without pretense.

Chef Yoichi Nakaaki’s Classical Approach

Born in Tokyo in 1981, Yoichi Nakaaki trained at the Hattori Nutrition College before heading to France. He spent four and a half years honing his skills in Michelin-starred kitchens, an experience that shaped his classical French style. After returning to Japan, he opened à table to serve the food he had mastered. His dedication to charcuterie is notable: in 2017 and 2019, he placed fourth in the Asia Pâté en Croûte Championship, and in 2020 he was selected as a representative for the World Pâté en Croûte Championship. This commitment to craft has not gone unnoticed, earning the restaurant a place in the Michelin guide.

What to Expect

The menu is served à la carte, allowing guests to build their own meal. The kitchen’s specialties include pork, lamb, and pigeon, with game dishes appearing seasonally. Everything, from the baguettes to the desserts and charcuterie, is made in-house. The wine list features around 100 labels, primarily from France, selected to complement the food. The interior evokes a classical Parisian bistro, providing a warm, unpretentious setting for an evening of French dining in Tokyo.