HYÈNE

The story

HYÈNE Tokyo: Contemporary French Omakase in a Hidden Omotesando House

An unmarked doorway in Omotesando

In a quiet backstreet of Omotesando, Tokyo, a 70-year-old traditional house holds no sign, no hint of the restaurant within. This is HYÈNE, a contemporary French restaurant that has earned a Michelin Recommended distinction for 2026. Executive chef Kimoto Yoko leads the kitchen, inspired by Japanese culture, ingredients, and sake, reinterpreting them through French technique.

The experience

The only offering is a 12-course omakase, prepared in an open kitchen where every dish is cooked before the guests. The intimate space seats just eight at the counter and one private room, ensuring a personal, unhurried evening. The atmosphere is quietly elegant, the focus entirely on the food.

Sample dishes from the menu

The seasonal menu changes regularly, but recent examples show the kitchen's range: charcoal-grilled young corn, wagyu tokgalbi with pepper and black garlic, and a 2-year-aged pilka with smoked anchovy cream and domestic caviar. The HYÈNE foie gras nugget comes with a golden plum sauce, while uni chawanmushi and Kesennuma sea eel fritto with summer vegetable sauce follow. The main course, a roast of summer deer from Hiroshima, is paired with beet and American cherry sauce. The meal concludes with Yamagata Yukimaru rice, Akita Komachi gelato, and a melon daifuku with summer orange ice.

A contemporary approach

Chef Kimoto's style is distinctly contemporary, weaving Japanese ingredients and seasonal produce into classic French structures. The result is a cuisine that feels both grounded in tradition and refreshingly original. The Michelin recommendation recognizes this thoughtful, precise cooking. For those seeking a memorable Tokyo dinner, HYÈNE offers something rare: a quiet, focused space where the food speaks for itself.