The story
French Monstar in Tokyo grounds its French cooking in a strict Table d’Hôte layout. Representative Hirotaka Kinoshiro spent years training across Japan and Europe while visiting countless distilleries and kitchens. He settled on an intimate dining model that mirrors hosting friends in a private kitchen, creating a dining room where the counter sits directly beside the stoves. The team launched the venue in September 2015 to maintain this focused service style.
Ingredients travel from specific regions rather than following a fixed schedule. Kinoshiro prioritizes produce from his native Tokushima prefecture alongside carefully vetted regional suppliers. Dishes arrive as standalone selections that highlight seasonal textures and precise seasoning. Every plate reflects a disciplined approach to French cuisine, earning the venue a fifteen point score from Gault&Millau.
Beverages anchor the evening around a twenty-year collection of Burgundian whites and Champagnes. Guests can pair their meals with crisp releases from Puligny Montrachet or explore bottles from established houses. The sake program highlights Matsura Shuzo from Tokushima alongside Shinsei brewery offerings. A back bar holds roughly two thousand whiskeys for those preferring spirits.
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