Restaurant Le japon
レストラン ル・ジャポン
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Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
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From the chef
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
The Chef's Restaurant Recommendation
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Restaurant Le japon
レストラン ル・ジャポン
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).
Shop
- location_onAccess
- A 10-minute walk from Daikanyama station on the Tokyu Toyoko line.
- restaurantCuisine
- Western / French,Western / Western Sosaku (creative cuisine),Alcohol / Wine / French,Italian/French
- paymentsAverage price
- Dinner: 10,000 JPY / Lunch: 5,000 JPY
- scheduleOpen
- Lunch: 12:00 p.m.-1:00 p.m. (last orders at 1:00 p.m.); dinner: 6:00 p.m.-10:00 p.m. (last orders at 10:00 p.m.)
- blockClosed
- None
- pin_dropAddress
-
Saigoyama Space GF, 2-10-11 Aobadai, Meguro-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都目黒区青葉台2-10-11西郷山スペースGF
- translateEnglish services
- Unknown.
- credit_cardCredit Cards
- American Express / Diners Club / MasterCard / Visa
- listFeatures
-
Lunch / No smoking / Western cutlery / Reservations / Child friendly / course meals / Restaurants with Facebook pages
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews
