MAKIYAKI GINZA ONODERA

French cuisine enjoyed at the counter, overlooking the kitchen with the fire crackling in the hearth. The smoky aroma of the wood fire pervades the air, whetting appetites. Fish and vegetables are simply and fragrantly roasted; meat is cooked slowly over the flame to capture every drop of flavour. After the main course, noodle or rice dishes are served, enhancing satisfaction. Desserts baked over the wood flame make a striking impression.

An eight-seat counter kitchen centred on a wood-fired oven built from white clay from Larnage in France. Chef Keiichi Terada leads the kitchen for the Ginza Onodera group. Dessert is also designed for the fire, keeping smoke and heat as the organising principle.

Seasonal vegetables roasted directly over wood fire, treated as main-event plates rather than garnish. Wood-fired meat courses, with the flame used for slow cooking as much as searing. Roasted hojicha (Sayama tea) appears in course outlines as a finishing drink.

Wood-fired counter dining, modern French cooking with Japanese ingredients and a steady thread of smoke from the hearth.

What to expect:

• Courses shift with the season, with vegetables and fish roasted over the fire, and meat cooked slowly over flame.
• A noodle or rice dish typically lands after the main course, followed by desserts baked over wood fire.

Course pricing seen on concierge menus:

• Lunch courses: about ¥9,741 to ¥20,147 per person
• Dinner courses: about ¥33,578 to ¥67,155 per person

Service charge: 10%.