The story
Owner-chef Toru Kawano opened Monna Lisa in Tokyo in 1997, serving refined French cuisine rooted in decades of European training. He studied under Georges Blanc, Guy Savoy, and Girardet, then served as the first Japanese chef at Taillvent Robuchon before establishing his own kitchen. His foundation in classic French technique shapes every plate at this Gault&Millau-rated destination.
The menu highlights regional Japanese produce through precise French methods. A signature dish features Miyazaki hata roasted with chopped peanuts, accompanied by Sadohara eggplant. Another standout is the tomato rosace, plated to represent the restaurant's namesake smile. Late summer brings a dessert celebrating ruby Roman grapes, while mains include deer leg encrusted with nuts.
The Ebisu location offers a home-like space with a green salon for relaxed dining. Guests dine on unique ceramic tableware designed personally by Chef Kawano. The kitchen operates on a philosophy connecting producers, staff, and diners through three distinct smiles. The marunouchi branch sits on the top floor of the historic building, framing the Imperial Palace view behind seasonal tablecloths.
Recognition
Ambience
Details
Facebook
Instagram