Mētis Roppongi

This French restaurant with counter service exemplifies ‘Wakon Yosai’ - ‘Japanese spirit with Western learning’. In the kitchen, the chef works the blazing wood fire with the skills he honed in Paris to fashion a harmonious blend of French cuisine with Japanese ingredients and wood-fire cooking. Seafood is wreathed in smoky fragrances, wagyu beef swaddled in flavour from the wood flame and steam. He finds clever ways to expand the possibilities of Japanese ingredients, by for example using sake lees in sauces.