Saucer

The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.

• A saucier’s restaurant, built around the act of wiping bread through sauce, then building a menu on top of that logic.
• Technique that prioritises extraction and clarity, long-cooked broths, reductions, tight seasonings.
• A small, open-kitchen room where the cooking is part of the experience, not hidden behind a pass.

• Multi-day consommé used as a base and flavour scaffold.
• Bread treated as an active tool for sauces, not an afterthought.
• Seasonal markers that rotate through the menu, morels in spring, ayu in summer.

Modern French in Daikanyama, built around sauces, concentration, and restraint. The house idea is literal, bread and sauce as an anchor, then a course sequence that keeps returning to reductions, jus, and consommé, including a multi-day consommé as a backbone.

Expect a counter-focused room, an open kitchen, and a wine pairing that leans Bordeaux and Burgundy.