Alchimiste

Alchemy is the secret art of changing base metals into gold; and Chef Kenichi Yamamoto calls himself an alchemist, transforming ingredients into beautiful dishes. His espuma of Jerusalem artichoke grown on his family farm in Ibaraki Prefecture is one exquisite example of his secret art at work. Based on French traditional recipes, his creations are light and delicate.

Culinary Alchemy

• Alchimiste, which translates to 'alchemist', embodies the spirit of culinary transformation, where Chef Kenichi Yamamoto combines French techniques with Japanese ingredients to create innovative dishes that surprise and delight.

Intimate Dining Experience

• The restaurant is designed to feel like a private home, with elegant arches and high ceilings, providing a unique atmosphere that allows guests to escape the hustle and bustle of Tokyo and enjoy a personalized dining experience.

Seasonal and Local Ingredients

• Alchimiste emphasizes the use of seasonal and locally sourced ingredients, including unique offerings like Jerusalem artichokes grown in their own fields and homemade caviar, showcasing a commitment to freshness and quality in every dish.

Signature Ingredients

• Jerusalem Artichokes: Grown in the restaurant's own fields, these tubers are celebrated for their nutty flavor and creamy texture, often featured in innovative dishes that highlight their versatility.
• Sea Urchin: Known for its rich, briny flavor, sea urchin is a luxurious ingredient that pairs beautifully with Jerusalem artichokes, creating a dish that captivates the palate with its smoothness and depth.
• Homemade Caviar: Crafted in-house, this caviar adds a touch of elegance and sophistication to various dishes, enhancing the overall dining experience with its unique flavor profile.
• Saga Beef: This premium Japanese beef is renowned for its marbling and tenderness, often served with mountain vegetables to create a harmonious balance of flavors and textures.
• Clams: Fresh clams are utilized in several dishes, providing a briny sweetness that complements other ingredients, such as snow peas, to create a refreshing and vibrant dish.
• Sweetbreads: A delicacy in French cuisine, sweetbreads are prepared with care to highlight their delicate flavor, often paired with root parsley for a comforting yet refined dish.

Dinner Course

• ¥27,500 (tax included)

Lunch Course

• ¥13,200 (tax included)
• ¥27,500 (tax included)