The story
Perched on the tenth floor of La Porte Aoyama in Tokyo’s stylish Shibuya-ku, Benoit Tokyo is the Japanese outpost of Alain Ducasse’s celebrated Parisian bistro. The restaurant brings the same unpretentious elegance and classic French cooking that made the original Benoit a beloved institution in the capital of gastronomy.
The menu changes with the seasons, reflecting the best of both French technique and Japanese ingredients. In June, the kitchen highlights a rich fish soup served with rouille and croutons, a dish that captures the hearty soul of a Provençal kitchen. A grilled Isaki (grunt fish) arrives with green vegetables, while roasted pork loin from Gifu Prefecture – labelled “Bono Pork” – is accompanied by new potatoes and spring onions. For dessert, a delicate crepe filled with oranges from Enoura, Kanagawa, offers a bright, citrusy finish.
Benoit Tokyo has earned a Michelin Recommended distinction, a testament to its consistent execution of French bistro classics in a refined setting. The dining room is welcoming and polished, ideal for a leisurely dinner paired with a glass from the wine list. Open seven days a week for lunch and dinner, it is a steadfast choice for anyone seeking authentic French cuisine in Tokyo without pretence.
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