au deco

À la carte dishes and well-aged spirits hark back to the basics of the French restaurant. Terrine, consommé and lamb baked over fragrant grass are prepared as in years gone by. Crab baked in pie filling is an original recipe for a French classic. Forging a connection with wine, sauces are prepared with generous amounts of brandy or well cured sake. Working smoothly in sync, staff serve aged wines to guests’ tastes in a scene from the good old days.

• A la carte at one-star level: A rare place in Tokyo’s fine-dining lane that keeps choice on the menu, not just a fixed progression.
• Classic French cooking, modern restraint: Terrines, consommés and pastry work, focused on technique and sauce.
• Aged bottles as the pairing logic: Vintage wine and well-aged spirits sit at the centre of the experience.

Signature Ingredients

• Terrine and consommé: Classic French foundations, treated as core dishes rather than nostalgia.
• Foie gras (confit): A signature preparation in the restaurant’s traditional repertoire.
• Lamb baked over fragrant grass: A technique-forward main that leans on aroma and smoke.
• Crab baked in pastry: A crab pie built as an original twist on a French classic.
• Aged wine and spirits: Mature bottles drive the room’s food and sauce choices.

Set menu

• Most popular set menu: JPY 16,500 (tax included)

Charges

• Cover charge: JPY 880 per person