Patous

The story

Patous – French Omakase in Tokyo’s Azabudai | Chef Yamaguchi’s Michelin-Recognized Cuisine

From Kobe to Tokyo

After twenty years in Kobe, Chef Yoshiteru Yamaguchi moved his restaurant to Tokyo in 2020. Patous now occupies a small space in Azabudai, Minato-ku, where the focus remains squarely on the chef’s omakase course – a single, carefully composed menu that changes with the seasons.

The Chef’s Path

Yamaguchi trained at the prestigious Tsuji Culinary Institute in Osaka before working at restaurants in Kobe, Sapporo, and Tokyo. He then spent four years in France, cooking at three-starred establishments including Marc Veyrat. After returning to Japan in 1998, he spent a year at the Kobe Central Wholesale Market, then opened the original Patous in 1999. The move to Tokyo marked a deliberate new chapter.

The Experience

Patous serves dinner nightly from 18:30, with lunch on weekends and holidays. The chef’s omakase course starts at 22,000 yen (tax included). The kitchen works with many ingredients in a compact space, so guests with severe allergies or many dietary restrictions are asked to contact the restaurant in advance – ingredient changes cannot be made on the day.

The atmosphere is quiet and personal, reflecting the restaurant’s size. This is a place where the chef’s French training meets Japanese precision, earning a Michelin Recommended recognition for its focused, ingredient-driven cooking.