The story
In April 2025, Chef Yosuke Akasaka opened La Maison Confortable in the Azabujuban district of Tokyo. The name translates to “the comfortable house,” and the restaurant’s philosophy is built around a feeling of ease—a place where guests feel they want to return. The space, the food, and the wine are all designed to enrich time spent alone or with someone special, one small step at a time.
Chef Akasaka’s path is rooted in serious French technique. After graduating from culinary school, he moved to France. In 2003, he began training under the legendary Pierre Gagnaire and later joined the team for the opening of Pierre Gagnaire Tokyo. From 2011, he served as executive chef there, maintaining the restaurant’s two Michelin stars for 14 years.
His focus is clear: to draw out the inherent appeal of each ingredient. He finds new deliciousness by pairing ingredients that might not seem to belong together. His goal is not surprise, but flavor. This approach to modern French cuisine in Tokyo is matched by a wine program led by Director Yasutaka Sugimoto, whose experience includes roles at The Georgian Club and as chef sommelier at Aimée Vibert, before joining Pierre Gagnaire Tokyo.
The menu offers several seasonal tasting courses for both lunch and dinner. Options range from the short “Déjeuner” course to the chef’s special “SAISON” course, which features seven dishes and two desserts. The restaurant’s commitment to quality has already been recognized with a Michelin Recommended award for 2026, a testament to the refined experience Chef Akasaka has built in his new home.
Recognition
Ambience
Details
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