CIRPAS

The story

CIRPAS Tokyo: Modern French Counter Dining in Shirokanedai, Michelin Recommended

A New Classic in Tokyo’s Gastronomy Scene

In a city of over 80,000 restaurants, CIRPAS stakes its claim with a clear purpose: to create a “new classic” on the plate. The name itself fuses “circulation” and “passion,” reflecting the restaurant’s drive to offer a fresh, meaningful answer to the question, “Who is a restaurant for?” This contemporary French approach has earned CIRPAS a Michelin Recommended distinction for 2026, a nod to its thoughtful, modern cooking.

The space is deliberately understated: a monochrome, clean-lined counter where the only flourish is the food itself. The setting is simple and modern, designed to let each dish command attention.

Chef Takashi Yoshida

Behind the counter is Chef Takashi Yoshida, a chef with two distinct profiles. He trained at the Parisian “Dominique Bouchet” and later worked at “Pierre Gagnaire” in Tokyo, eventually becoming executive chef of “Dominique Bouchet Tokyo.” Alongside this Michelin-starred pedigree, he built a second career as a popular YouTuber, sharing cooking videos with over one million subscribers. At CIRPAS, he brings both sides together: the polished technique of a fine-dining kitchen and a belief that his cuisine should feel as welcoming as a comfortable interior.

The Dining Experience

Dinner is a chef’s choice course, priced from JPY 19,800 per person (tax included, plus a 10% service fee). The menu changes with the seasons, reflecting the ingredients available. The cooking is contemporary French, presented with a clarity and restraint that mirrors the room. Dishes are the sole source of color and glamour, brightening the counter in a steady, unhurried rhythm.