The story
CYCLE in Tokyo brings Argentine-born chef Mauro Colagreco’s contemporary French and Italian cooking to the Otemachi district. Head Chef Yuhei Miyamoto translates this philosophy into daily service after training as sous-chef at Mirazur. Miyamoto structures each plate around the lifecycle of plants, moving from roots and leaves to flowers and seeds. The kitchen maintains a strict zero-waste approach while sourcing almost all produce domestically to support regional growers.
Guests navigate a rotating menu that shifts with botanical changes rather than fixed seasonal calendars. The dinner progression begins with small plates before advancing through five or six main courses depending on whether you choose the Symbiose or Inspiration route. Desserts arrive alongside fermented infusions crafted by a sommelier team that includes biology specialists. This seasonal cuisine reinforces a commitment to heirloom varieties and reduced transport emissions.
The dining room holds forty-seven seats arranged across an open floor plan with one private booth for smaller gatherings. This compact footprint allows staff to monitor every detail while maintaining rigorous environmental standards. The restaurant secured its second consecutive European plastic-free certification last spring and recently earned three radishes from the We’re Smart Green Guide for its operational transparency. Modern Italian and French techniques meet practical ecology in a room designed for quiet conversation.
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