Quatre Vingt Douze

The story

Quatre Vingt Douze – Michelin-Recognized French Dining in Setagaya, Tokyo

A Chef’s Journey Through France’s Finest Kitchens

Quatre Vingt Douze, a French restaurant in Tokyo’s Setagaya ward, is the work of a chef who spent years refining his craft in some of the most demanding kitchens in France and Japan. He trained at Maison Troisgros in Roanne, a restaurant that has held three Michelin stars for over fifty years, and later at Michel Troisgros in Tokyo. After that, he served as head chef at Égosine in Nishiazabu. That foundation is evident in every dish: precise technique, deep respect for ingredients, and a quiet confidence that needs no theatrics.

The restaurant’s name, French for “ninety-two,” hints at something personal—perhaps a nod to a birth year or address—but the focus is firmly on the plate.

A Space That Lets the Food Speak

Designer Manabu Takasu created the interior: clean lines, warm materials, and an open kitchen. The counter seats five and puts diners directly in front of the chef’s work. A few tables and a private room (for three) offer quieter options. The atmosphere is modern but unhurried, the kind of place where the meal itself sets the rhythm.

Seasonal Menus That Change Monthly

The menu shifts roughly every month, reflecting what is at its peak. In early summer, a typical lunch or dinner might begin with an apéritif and an amuse, followed by a veal tartare with basil and anchovy. A fish course might feature the day’s catch with paprika and almond. Meat courses range from Aomori silver duck with poivrade sauce to Shimane prefecture’s branded wagyu, “Katsube beef,” served with the same sauce. A dessert like vacherin with melon and matcha closes the meal.

The chef sources carefully: the wagyu is a particular point of pride, and fresh Osetra caviar appears in the dinner’s special course. A well-chosen wine list—strong on French bottles—complements the cooking. The kitchen also accommodates allergies with advance notice.

Michelin Recognition, Earned Quietly

Quatre Vingt Douze was listed in the Michelin Guide Tokyo 2026 as a Selected Restaurant. It is a fitting recognition for a chef who has spent years in starred restaurants and now offers that level of technique at approachable prices. The cooking is serious, but the welcome is warm. This is French cuisine in Tokyo that does not shout—it simply delivers.