The story
The name “Hommage” is French for homage, and for Chef Noboru Arai, it is a daily reminder of the forces that shaped his path. “I put gratitude and respect into the name,” he writes, “for the blessings of nature, the producers, the seniors and staff who support me, and above all, the guests who come to eat my cooking.” This philosophy runs through every plate at his restaurant in Tokyo’s historic Asakusa district.
Born in Asakusa in 1974, Arai trained in Tokyo restaurants before spending a year in France. He opened Hommage in 2000, and the restaurant earned its first Michelin star in 2012. By 2018 it had reached two stars, a level it has maintained ever since. The cooking is a direct expression of his belief in “simple, minimal, precise” — stripping away excess to reveal the essence of each ingredient.
The menu is entirely omakase, chef’s choice, with courses that change frequently to reflect the season and the chef’s evolving perspective. Arai describes his approach: “When you strip away the superfluous from ingredients and cooking, and face the core deeply, there are moments when you see things differently.” He draws on the refined traditions of French cuisine but adds his own small, precise twists. The result is Contemporary French that feels both classical and fresh.
Dinner courses are available from ¥28,000 to ¥55,000, and lunch from ¥16,000. A carefully curated wine list, focused on French bottles, complements the meal. The restaurant occupies a concrete building a short walk from Senso-ji temple, with a calm, understated interior that lets the food speak.
Hommage is not a place for flash. It is a restaurant built on attention to detail — the kind of place where the chef remembers your previous visit and adjusts the menu accordingly. Arai’s dedication to “simple, minimal, precise” has earned him a loyal following and the highest Michelin recognition. For those who value subtlety and depth, this is Contemporary French at its most honest.
Recognition
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