Haricot

The story

Haricot Tokyo: Asian and Scandinavian Cuisine Meets Open Kitchen Craft

The Kitchen and Culinary Direction

Haricot presents a streamlined interpretation of Asian and Scandinavian cuisine across its Tokyo location. Chef Mathijs van der Boon works directly from a small open kitchen, allowing diners to observe each step of the cooking process. His contemporary style balances modern plating with straightforward ingredient selection. The menu avoids heavy sauces, favoring clean finishes that highlight regional produce.

Room and Atmosphere

The interior centers on a striking wooden bar paired with detailed wall paneling. These architectural choices create a cozy, familiar environment that contrasts with typical high end dining spaces. Seating remains compact throughout the room, keeping the atmosphere intimate and unhurried. Sightlines naturally draw attention toward the cooking area, making the kitchen a constant presence during service.

Craft and Recognition

The restaurant’s consistent standards earned a 14.5 rating from Gault&Millau for the 2026 season. Critics specifically praise how the welcoming decor supports the disciplined culinary approach. Van der Boon continues to refine his Asian and Scandinavian cooking by adjusting portions and seasonal highlights. The result is a focused dining experience that values precision over theatricality.