Restaurant Hôtel de Mikuni レストラン オテル・ドゥ・ミクニ | Japan Luxury Travel Agency
The Restaurant Hôtel de Mikuni sits at the pinnacle of French cooking in Tokyo, revered for its adherence to the classics and particularly appreciated because it has not dabbled in the kind of experimental cooking that is so in vogue these days.
The Restaurant Hôtel de Mikuni runs by top chef Kiyomi Mikuni, who spent eight years training with famous chefs from France, such as Jean Troisgrois and Alain Chapel, before returning to Japan and opening his own restaurant in 1985.
The hotel operates out of a charming old house, with a new modern annex attached, in a leafy residential neighborhood just a short stroll from the Akasaka Palace.
Relais & Chateaux Restaurant Hôtel de Mikuni レストラン オテル・ドゥ・ミクニ
Style: French cuisine restaurant
Chain: Relais & Chateaux (Member since 1991)
Address: 1-18 Wakaba Shinjuku-ku 160-0011, Tokyo
Tuesday – Sunday, Holidays, Day Before Holidays : Lunch 12:00 pm – (last order 2:30 pm)
Tuesday – Saturday, Holidays, Day Before Holidays : Dinner 6:00 pm – (last order 9:30 pm)
Lunch: 9,000 JPY
Dinner: 23,000 JPY
Youtube: @HOTEL DE MIKUNI
Chef Kiyomi Mikuni, a maestro in the art of adding a Japanese flourish to French cuisine. He is born in Hokkaido in Northern Japan, growing up in a family of 7 children and have always enjoyed cooking. He started apprenticeship at the age of 15 in a major hotel in Sapporo, and then at the Imperial in Tokyo. At the age of 20, Chef Kiyomi Mikuni was sent to Geneva to be the chef at the Japanese Embassy. He trained with Frédy Girardet who sent me to Haeberlin, Chapel and Troisgros: there he learnt the basics of French cuisine and was fascinated by the creative genius of his mentors each with his own individual style.
On his return to Tokyo, I became chef in a French bistrot, then, in 1985, he opened Hôtel de Mikuni where he have received all the French Ambassadors to Japan.
Restaurant Hôtel de Mikuni is a distinguished French cuisine restaurant located in Tokyo. Thyme, rosemary and chervil are skillfully paired with maitake, a fragrant mushroom, and kaiware, a local herb. The best of both cultures are showcased in daring creations like the famous seabass borsch, Mikuni-style, pan-fried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. The menu also features Paul Bocuse’s truffle soup, Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.