Édition Koji Shimomura

Although rooted in French techniques, the cuisine here minimises butter and cream, allowing the natural aromas and flavours of the ingredients to shine in a lighter finish. Chilled oysters with seawater and citrus jelly, as well as kadaif-wrapped john dory, have become the chef’s signature dishes. A plant-based vegan course also reflects his philosophy. ‘Edition’ speaks to his approach of constantly editing and refining recipes, always updating them.

French technique, lighter finish

• The cooking keeps butter and cream in check, aiming for a cleaner line of aroma and flavour.

Two signatures that define the kitchen

• Chilled oysters with seawater and citrus jelly.
• Kadaif wrapped john dory.

A vegan course is a headline option

• A plant based menu sits alongside the main courses, framed as part of the restaurant’s philosophy.

Ingredient stars, Michelin and official menu anchored

• Oysters, chilled, with seawater and citrus jelly.
• John dory, as the kadaif wrapped signature.
• A lighter French palate, aromatics and natural flavour pushed forward, heavy dairy held back.

Format and pricing (official)

• Lunch, "Lunch" (8 plates): ¥13,000, tax incl., service charge excluded.
• Lunch, "Départ": ¥20,000, tax incl., service charge excluded.
• Lunch, "Création d' Edition": ¥26,000, tax incl., service charge excluded.
• Dinner, vegan and vegetarian course with homemade polyphenol drink: ¥26,000, tax incl., service charge excluded.
• Dinner, omakase course: ¥30,000, tax incl., service charge excluded.

Michelin dish anchors

• Chilled oysters with seawater and citrus jelly.
• Kadaif wrapped john dory.

Style

• French technique with a lighter finish, butter and cream are deliberately restrained.