The story
Les Deux, located in the quiet Nakameguro neighborhood of Tokyo, earned a spot in the 2026 Michelin Guide Tokyo. This recognition underscores the restaurant’s quiet dedication to precise French-Japanese cooking, where each plate carries the weight of the season.
The restaurant’s concept is rooted in the chef’s childhood memory of seasonal ingredients appearing daily on the family table. That “felt sense” of the four seasons drives the kitchen. Les Deux focuses on hashiri—the very first seasonal ingredients—and serves them in portions that are intentionally generous. The message is clear: “Ah, this season has come again.”
The menu is a single omakase full course at ¥12,100 (tax included), comprising a first bite, three appetizers, a fish course, a meat course, and dessert. The cooking is French in technique but deeply respectful of Japanese produce, letting the ingredients speak for themselves.
The chef, born in Tokyo in 1973, trained in France at restaurants including Montagne de Brancion in Burgundy, L’Ardoise in Paris, La Marine in Normandy, and Jean-Paul Jeunet in the Jura. After returning to Japan in 2003, he worked as sous-chef at La Butte Boisée in Jiyugaoka and as chef at several other restaurants before opening Les Deux in 2011.
The sommelier, born in Akita in 1979, earned his sommelier certification in 2004. Together, they have built a wine list of about 100 labels, mostly French and with a strong focus on natural wines. The sommelier pairs each dish with a glass or bottle that complements the seasonal progression. Corkage is available at ¥4,000 per bottle.
Les Deux describes itself as “just a little bit special.” The counter seating and chef’s table create an intimate atmosphere where guests can watch the kitchen work. It is a place for lunch or dinner, for private parties, or simply for one person to sit at the counter and let the seasons unfold on the plate.
Recognition
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