Sens & Saveurs

The story

Jardin des Sens Tokyo Brings Pourcel Brothers’ French Cuisine to Marunouchi

The chefs and a shifting philosophy

Jardin des Sens Tokyo, formerly Sens & Saveurs, brings the culinary vision of Jacques and Laurent Pourcel to the Marunouchi district. Their approach to French cuisine draws directly from the Mediterranean climate while adapting to Japanese seasonal rhythms. The brothers founded their original Montpellier kitchen in 1988, establishing a style that prioritizes simple preparations and ingredient integrity. This dedication to elevated French cooking earned the venue three radishes from the We're Smart Green Guide.

Architecture and table setting

Interior designer Christian Collot shaped the dining room using the same aesthetic framework applied to the brothers’ headquarters. Soft color layers and contemporary pieces complement the structural lines without competing for attention. Patrons dine on the thirty-fifth floor where daylight shifts across white linen and glassware. The floor plan balances intimate spacing with clear sightlines toward the service stations.

Seasonal menus and technique

The kitchen builds its offerings around regional ingredients and seasonal harvests, adjusting the rotation as weather patterns change. Preparations strip away unnecessary complexity so primary components dictate the final flavor profile. Courses arrive with contrasting temperatures and deliberate plating arrangements that guide the eye. This disciplined method supports the guide’s acknowledgment of their responsible sourcing within modern French cuisine.