Les Copains de DOMINIQUE BOUCHET

The story

Les Copains de DOMINIQUE BOUCHET – Casual French Bistronomy in Ginza, Tokyo

A Bistro Built on Partage

In a quiet Ginza basement, behind the door of a former Indian restaurant, Les Copains de DOMINIQUE BOUCHET feels like a slice of Paris – unpretentious, warm, and lived-in. The name means “friends who share bread,” and sharing is the point. Chef Dominique Bouchet, a veteran who earned three Michelin stars at Tour d’Argent at 29 and later led the kitchens of Hôtel de Crillon, wanted a place where gastronomy could be enjoyed without ceremony. The result is a casual-chic bistronomy that earned a Michelin Bib Gourmand in 2026 for good quality, good value cooking.

The Team Behind the Stove

Since 2025, the kitchen has been led by chef Norifumi “Giro” Nomura, who trained in France and Germany before returning to Japan. His philosophy is simple: “Cooking is about imagining the smiles of those who eat.” He works alongside a young brigade called the “Copains” – apprentices who learn Bouchet’s rigour while developing their own gentle touch. Pastry chef Rion Sugiya, for instance, creates delicate message plates for celebrations.

What’s on the Plate

The menu changes with the seasons, but the spirit is consistently French with a southern accent. A recent Provence fair featured pissaladière (anchovy and caramelised onion tart), soupe au pistou, and a Niçoise salad with straw-grilled bonito. The signature pâté en croûte, a labour of love by chef Ito (now at Dominique Bouchet Tokyo), has made it to the Asian finals of the World Pâté en Croûte Championship. For summer, look for a peach Melba or a light papillote of fish. Wine pairings start at 4,400 yen, and every bottle ordered is decanted into a colourful carafe – a house ritual that aerates the wine and adds a touch of theatre.

Art, Atmosphere, and the Champagne Cooler

The dining room doubles as a gallery for Pierre Marie Brisson, a 40-year friend of Bouchet whose scratchboard and collage works hang on every wall. A large mirror reflects the open kitchen, letting staff watch guests’ pace. A copper casserole collection gleams on the counter. And at the centre, a wine cooler always brims with Champagne – because, as Bouchet says, “Champagne lifts you up whether you’ve won or lost.” The restaurant’s motto is partage: sharing time and taste. It’s a place that aims to be your neighbourhood canteen, even if your neighbourhood is Ginza.