TROIS VISAGES

The story

Trois Visages – Michelin-Starred French Dining in Ginza, Tokyo

In the heart of Ginza, Trois Visages—French for “three faces”—is the expression of a single, deeply held belief: the best meal is built on the relationship between guest, staff, and producer. Chef Ryouhei Kuninaga opened this counter-dining restaurant in April 2022 after years spent in some of Tokyo’s and Burgundy’s most respected kitchens, including the Michelin-starred Le Mange-Tou, Restaurant Le Charlemagne, and Restaurant PAGES.

At Trois Visages, the concept is tangible from the moment you step inside. The space is finished with a custom blend of lime plaster and diatomaceous earth, accented with Yaku Island cedar and Oya stone. Scandinavian seating by Hans J. Wegner and Børge Mogensen, paired with the soft light of Poul Henningsen fixtures, creates a calm, unobtrusive comfort. The 11-course dinner menu is a narrative of the seasons: each dish centres on a single hero ingredient, sourced from small producers like the organic farm Naeme in Chiba or the herbal distillery Mitosaya. Chef Kuninaga’s contemporary French cooking lets those ingredients speak—bitter, sour, and mineral notes are as welcome as sweetness.

A Saturday-only lunch course shifts focus to dessert, offering four sweet courses inspired by afternoon tea, preceded by a whey salad and a main dish. Everything is prepared at the live counter, where guests watch the kitchen’s quiet precision. The restaurant’s attention to detail extends to the tableware: custom-bronze-finished Cutipol cutlery, Keicondo ceramics, and Degrenne Paris plates were chosen to complement the food and the room.

Since earning a Michelin star in 2026, Trois Visages has continued to refine its vision. The restaurant also offers takeout—a house-blend coffee roasted by Kyoto’s Kitaoji Roasting Lab, a smoked galette from Brittany, and a gluten-free cornbread—all packed with the same care as the dining room experience. Here, fine dining is not about artifice but about connection: between a chef and his mentors, a farmer and his soil, and the three faces that share a table.