The restaurant stands in a residential neighbourhood of Toyonaka, the chef’s hometown. It has an open kitchen with counter seating, so diners can enjoy flavours fresh from grill and oven. The fare is squarely based on the classics on which he apprenticed in Paris. Seafood and consommé jelly and beef wrapped in a pastry shell offer a modern styling with the accent on lightness. The focus at Point is the trinity of guests, producers and ingredients – converging these three on the single point of ‘cuisine’ is the inspiration behind the name.

1. Counter Seating Only

• Point has only 6 seats at the counter, providing a unique and intimate dining experience.

2. Wine Pairing Focus

• The restaurant emphasizes wine pairing with its menu, offering a selection of wines to complement each dish.

3. Seasonal Menu with Local Ingredients

• Point's menu changes seasonally, featuring local ingredients from Japan to create unique and delicious French-inspired dishes.

Tasting Menus

• Point's Menu: ¥35,000 (approximately $320 USD)
• Chef's Table: ¥50,000 (approximately $450 USD)

A La Carte

• Seafood and Consommé Jelly: ¥2,500
• Beef Wrapped in Pastry Shell: ¥3,000