bistro simba

The story

bistro simba, Tokyo – Simple French Bistro in Ginza, Michelin Recommended 2026

A Ginza Bistro That Puts Aroma First

bistro simba in Tokyo’s Ginza district is built on a clear philosophy: “simple, savour, sympa” – simple, aromatic, friendly. Chef-owner Yuji Kikuchi spent ten years cooking in France, and what he brought back is not a fussy interpretation of French cuisine, but a direct, ingredient‑driven style. The kitchen’s three pillars are aroma, warmth and simplicity. Aromatic herbs like thyme, the scent of a roasting joint, the perfume of fresh herbs in a salad – these are carried to the table as a promise of what’s to come. Heat is respected: hot dishes are served hot, cold ones cold. And the cooking is intentionally straightforward, letting each component speak for itself.

The Space and the Chef

The dining room is built around wood and natural light, with a view of the wide park in front of the restaurant. It’s meant to feel relaxed and welcoming – a place where the service is gentle and the atmosphere unhurried. Chef Kikuchi describes his time in France as the most valuable part of his training, especially the simple, seasonal meals made by grandmothers in the French countryside. He sees himself as a bridge between the producers who grow exceptional ingredients and the guests who eat them. That sense of connection is evident in every dish.

What to Expect on the Plate

The menu changes with the seasons, but the structure is clear. A standard course (¥7,600) includes amuse, cold and warm appetisers, fish, meat and dessert. The special course (¥9,800) adds a small dish before the meat, and the luxury course (¥12,000) uses carefully selected seasonal ingredients. Highlights include a bratta cheese and plum salad with fresh herbs, cold foie gras with butternut squash, and a signature bouillabaisse. The a la carte list features dishes such as roasted whole lobster, Australian lamb with paprika, and a daily roast of beef from small Japanese producers like Kenran-gyu from Yamaguchi or Akaushi from Kochi. Game dishes appear in season – rock ptarmigan stuffed with foie gras, or roasted mountain quail.

Michelin Recognition

In 2026, bistro simba was awarded a Michelin Recommendation, confirming what regulars already know: this is a French bistro that delivers honest, aromatic cooking in a setting that feels like a genuine escape from the city. bistro simba’s approach to French cuisine is unpretentious, warm, and deeply satisfying.