The story
In the quiet streets of Takadanobaba, L'AMITIE is a French restaurant built on a simple philosophy: “I want to cook while always thinking from the same perspective as my guests.” That line, from Chef Miyashita, defines every part of the experience — from the generous portions to the gentle warning that too much bread will spoil the main course.
Chef Miyashita trained in Tokyo’s Shirokane and Yotsuya before heading to France to learn the real thing. He speaks humbly of the food as “the kind you’d find in an ordinary French town,” but the steady stream of repeat customers tells a different story. His cooking is grounded, honest, and quietly ambitious.
The kitchen runs without pause. A large pot of beef tongue simmers for about eight hours until tender, then gets finished on the grill. When autumn winds arrive, game appears — venison from Nagano Prefecture, where the chef grew up. Apples and vegetables from that same region make regular appearances on the menu. The result is French cuisine with a distinctly Japanese sense of season and place.
Wine is chosen personally by the chef after tasting. Nothing is excessively priced, so ordering by the glass — five types are available — or a carafe feels natural. A glass of Champagne is offered at a reasonable price because, as the chef says, no toast is complete without it.
The dining room holds 24 seats. On the walls hang menus from famous restaurants, some thirty years old, given to the chef by his mentor during his training in France. “Only now do I understand the thought and affection behind them,” he says. Once a year, he returns to France to visit the restaurants of old classmates, checking the pulse of the cuisine and refining his own.
L'AMITIE was awarded a Michelin Bib Gourmand in 2026, a recognition of good quality, good value cooking. It fits. This is French food that feeds you well, without pretense, and with the kind of care that makes you want to come back.
Recognition
Ambience
Details
Location
