hortensia
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
The themes here are richness and flavours. The flavour of kombu kelp is added to soup stock and other ingredients, creating culinary synergies. The chef’s approach is to focus on the foods of Japan and enhance their creativity. The cuisine weaves together the ‘three harmonies’: harmony with the changing of the seasons, harmony of flavours and gentleness of flavours. Presentation is colourful, flavours light. Traditional craftworks are used for serving vessels and cutlery, proclaiming the culture of Japan.
Unique Things
From Visitor Experiences
Hemispherical Counter with Live Kitchen View: Hortensia features a unique semicircular counter seating arrangement that allows guests to watch Chef Tetsuji Koga prepare their meals live, creating an intimate and engaging dining experience unlike typical restaurant layouts.
Fusion of French Technique and Japanese Craftsmanship: The restaurant combines modern French culinary techniques with outstanding Japanese ingredients and artistry, serving dishes on traditional Japanese Arita-yaki and Mino-yaki porcelain, symbolizing a blend of French cuisine and Japanese craftsmanship.
Philosophy of Harmony and Ingredient Lifecycle: Chef Koga’s culinary philosophy emphasizes harmony with the seasons, composition, and flavor, paying special attention to the entire lifecycle of ingredients—from fresh to fermented to aged—resulting in innovative, multi-dimensional dishes such as fermented Tsuyahime rice mousse with uni and chrysanthemums.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Hortensia in Tokyo are:
Fermented Tsuyahime rice: Used in an appetizer, this ingredient is prized for its concentrated sweetness and depth of flavor, showcasing the chef's skill in fermentation and respect for ingredient lifecycle.
Hida Wagyu beef: Featured in a signature dish with potato mille-feuille and fresh wasabi, this premium beef highlights the fusion of Japanese quality and French technique.
Hokkigai (surf clam): Incorporated in a risotto alongside Yamagata-grown rice, this ingredient adds a luxurious seafood element that balances the dish's richness.
Pickled root vegetables: Complement the fermented rice appetizer, adding texture and acidity to balance flavors.
Shrimp essence jelly and cream ("Omaru Blue"): A dish centered on shrimp, emphasizing delicate seafood flavors with refined French preparation.
These ingredients are significant because they embody Hortensia’s philosophy of harmony—seasonal respect, flavor balance, and composition—while blending Japanese ingredients with French culinary artistry in visually stunning presentations.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Lunch: €119.99 - €179.99
- Dinner: €119.99 - €179.99
Signature Dishes
- Fermented Tsuyahime rice with pickled root vegetables
- Hida wagyu beef with potato mille-feuille, garnished with fresh wasabi
- Risotto with hokki-gai surf clam