The story
Les six is the work of a chef who trained in both Japan and France, bringing a quiet, grounded approach to French cooking. The restaurant sits on the second floor of a modest building in Minamiazabu, a one-minute walk from Hiroo Station. It is a small space, with counter seating that welcomes solo diners and a calm, unhurried atmosphere.
The kitchen works a la carte, offering a changing lineup of starters and mains. Starters might include mozzarella and prosciutto, duck and venison and foie gras pâté en croûte, or boudin noir with brioche. Squid cooked Setoise-style with saffron rice and Hokkaido cod milt poached with burnt butter also appear. Mains range from Hirata farm pork roasted with straw and served with potato gnocchi, to beef cheek braised in red wine with carrot purée, grilled ribeye, and venison roast with poivrade sauce. Sea bream en croûte with vermouth sauce is another option.
Desserts are simple and direct: grapefruit pudding, fresh Amaou strawberry tart, rich chocolate caramel, and homemade ice cream. Bread is made in-house.
The restaurant’s steady, personal cooking earned it a Bib Gourmand in the Michelin Guide Tokyo 2025, an award for good quality, good value cooking. Les six remains a small, unpretentious French bistro where the focus is on the plate and the pleasure of a quiet evening.
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