L'ARGENT
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Applying experience in Paris and Copenhagen, the chef layers Scandinavian innovation on top of Japanese ingredients and the French classics. Embodying these influences is ‘Fermented mushrooms’: mushrooms sourced from the chef’s native Shizuoka are fermented and paired with poached eggs. After dinner, baked sweets made with Kakegawa tea grown by his relatives are served. Boundlessly creative modern French cuisine is interwoven with the chef’s roots.
Unique Things
From Visitor Experiences
Chef Junichi Kato's Background
- Chef Junichi Kato has worked at 3 Michelin-starred Astrance (Paris) and 2 Michelin-starred Restaurant AOC (Copenhagen).
Signature Dishes
- Foie gras terrine with green tea coating is one of the chef's signature dishes.
- Fermented mushrooms are another signature dish, made with fermented white button mushrooms and served with mushroom purée and shaved winter truffles.
Unique Presentation
- The restaurant offers a unique presentation style, with dishes often being prepared right in front of customers at the counter table.
Ingredient Stars
From Visitor Experiences
["Foie Gras","Fermented White Button Mushrooms","Longtooth Grouper","Wagyu Beef"]