PRUNIER

The story

PRUNIER Tokyo: Modern French Cuisine by Chef Matsumoto, Michelin Star

PRUNIER: Modern French in the Heart of Marunouchi

Within the historic Tokyo Kaikan building, PRUNIER stands as the venue's main dining room, a space that has been cherished across generations. Here, the kitchen is led by Chef Hiroyuki Matsumoto, who brings a philosophy of refined modernity to classic French cooking. His guiding principle is simple: "Add heat to keep it fresh, change its form to keep it natural."

Chef Matsumoto's approach is deeply personal. After six years of training in France at three-Michelin-starred restaurants like La Côte d'Or and Daniel Méter, he returned to Japan to lead kitchens in Ginza. Since 2019, he has been at the helm of PRUNIER, crafting a style he calls "NEW CLASSICS." His cooking respects the traditions of French cuisine while introducing a lighter, more contemporary touch. He spends his days off diving in the sea and walking in the mountains, searching for the finest seasonal ingredients. Only then does he decide the best cooking method for each element, resulting in dishes that feel both precise and natural.

The restaurant was awarded one star in the Michelin Guide Tokyo 2026, a recognition of its high-quality cooking that seamlessly blends the best of French technique with Japan's seasonal bounty. The atmosphere in the dining room is one of understated elegance, with 48 seats and private rooms available for up to eight guests. A smart casual dress code is encouraged, with gentlemen requested to wear a jacket.

At PRUNIER, the French cuisine is a dialogue between tradition and the present moment, a place where each plate reflects the chef's deep respect for his ingredients and his craft.