Ne Quittez pas

The story

Ne Quittez pas: Seasonal French Cuisine in a Tranquil Tokyo Villa | Tokyo

Concept

At Ne Quittez pas in Tokyo’s Gotanda district, chef Tanabe Toshio serves what he calls “seasonal seafood and garden French cuisine.” The name, French for “Please don’t leave,” captures his wish for guests to linger in the relaxed, resort-like atmosphere. Each day begins with the morning catch, delivered directly from fishermen the chef has trusted for over a decade. He lets the ingredients guide the menu, drawing on decades of experience to bring out their natural depth and purity.

Chef Tanabe Toshio

Chef Tanabe’s path to French cuisine is anything but conventional. A former Olympic gymnastics candidate and professional boxer, he entered the food world through an oden stall before training in Paris at Michelin three-star restaurants L’Espérance, Vivaloire, and La Marée. He opened Ne Quittez pas in 1994 and was named a “Modern Master Craftsman” by Japan’s Ministry of Health, Labour and Welfare in 2017. His cooking is instinctive and refined, focused on the pure flavor of each ingredient.

The Space

Housed in a former German embassy residence, the restaurant feels like a countryside auberge. Sunlight pours through large windows onto white walls, while the garden and terrace blur the line between indoors and out. The main hall seats 30, with a private room for up to eight and a semi-private space for smaller groups. It is a place where the city fades away, inviting you to settle in.

The Menu

Lunch courses start at ¥8,800, dinner courses at ¥13,200, and the “Soil Full Course” (¥22,000) requires advance notice. In summer, a special watermelon full course is a seasonal highlight. Every dish is a direct expression of the sea and soil, seasoned with the chef’s intuition.

Ne Quittez pas earned a Michelin Recommended distinction in 2026, a testament to its consistent, ingredient-driven French cuisine in an atmosphere that encourages you to stay a while longer.