L'ÉTERRE

L’Éterre was opened by Yoshiaki Ito, chef of L’Archeste in Paris’ 16th arrondissement. Ito entrusted the kitchen here to Akira Tagomori, who was Ito’s junior during his apprenticeship. The classic fare is prepared with traditional techniques, making artful use of firewood, charcoal and straw to draw out the purity of the ingredients. Cheesecake and chocolate truffles are desserts served in both the Paris and Tokyo locations. The bond between Ito and Tagomori binds the two cities as well.

• The name blends “eternity” and “earth”, a statement of intent for ingredient led cooking.
• Seafood first menu structure in a city framed by the sea.
• Live fire techniques, including charcoal, firewood, and straw, shape the flavour profile.

Signature Ingredients

• Seasonal seafood
• Seasonal vegetables
• Charcoal, firewood, and straw grilling
• Terroir driven meats

Menu Summary

Contemporary French cooking in Kagurazaka with a clear focus on seafood, backed by vegetables and meats that track the season. Dishes lean on fire techniques, including charcoal, firewood, and straw grilling, a technique driven style built around the character of the main ingredient.