MANOIR

The story

MANOIR Tokyo – Michelin-Starred French Restaurant in Shibuya

MANOIR: French Precision in Tokyo’s Hiroo District

In a quiet corner of Shibuya, MANOIR offers a refined interpretation of French cuisine that has earned it a Michelin star. The restaurant, whose name evokes a manor house, brings together the skills of owner-sommelier Takeshi Nakamura and a kitchen team dedicated to precise, ingredient-driven cooking.

Nakamura’s career traces a path through some of Tokyo’s most respected French kitchens—Rabelais in Daikanyama, Le Bourguignon in Nishi-Azabu, and Club Nuex in Ginza—before he opened MANOIR in Hiroo in 2011. He is also a Sommelier Award winner, and his deep relationships with Burgundy and Champagne producers allow him to import wines he personally considers the finest, offering them both in the restaurant and through MANOIR WINE for home enjoyment.

The cuisine here is built on an uncompromising approach to ingredients. The kitchen works with fresh game meat sourced from MANOIR LABO, the restaurant’s own butchery in Mori Town, Hokkaido. This direct supply chain means the chef can highlight the vivid character of wild game, prepared with delicacy and restraint. Seafood from across Japan also appears on the menu, selected for peak seasons.

Dinner is served as an omakase course, with a version that includes a wine pairing of Champagne and five wines. The 14-seat dining room is calm and understated, designed for unhurried evenings. The service philosophy is explicit: hospitality that feels natural, never forced.

MANOIR’s recognition in the Michelin Guide reflects the consistency and clarity of its vision—a restaurant where French technique meets Japan’s finest wild ingredients, all guided by a sommelier who believes that great wine should be part of everyday life.