le sputnik

Creative courses channel the free spirit the chef cultivated in Paris. Venturing into new domains of French cooking, le sputnik dives deep into techniques such as such as ageing, fermenting and extracting. Dessert elements such as tuiles find their way into cooking, showcasing the chef’s patisserie experience with intricate recipes and three-dimensional arrangements. Beets with foie gras, arranged into a crimson rose, form an oeuvre of stunning beauty.

Distinctive Details

• A small room, often described as three tables plus a private room, with views into the kitchen through a glass wine cabinet.
• The menu is tasting-only, with two set-menu options and a strong emphasis on process-driven techniques like ageing and fermentation.
• The name "Sputnik" is used as a cue for a travel-companion, journey-style meal.

Signature Ingredients

• Beet and foie gras: presented as a rose, a visual signature that also anchors the restaurant’s flavour style.
• Oyster and Roquefort: a high-contrast pairing used in a story-driven, wave-like presentation.
• Seasonal Japanese seafood and vegetables: the backbone of the menu, filtered through French technique and pastry-level detail.

Menu Summary

• A one-Michelin-star restaurant in Roppongi serving French cooking with Japanese ingredients, built around technique-forward courses that use ageing, fermentation, and extraction.
• Two set menus are listed for dinner, "Menu - the moment" (¥10,780, service excluded, tax included) and "Menu - le sputnik" (¥21,780, service excluded, tax included).
• Lunch and dinner are also listed as ¥8,500 (lunch) and ¥17,500 (dinner) on the reservation page.