Libertin

Our signature dish of salt-treated duck is simmered in oil at a low temperature then grilled crispy in a skillet. With it, you can enjoy the exquisite harmony between salty and tart, savoring this confit together with choucroute, the famed vinegar-pickled cabbage of Alsace. For our pork dishes, we use Iwachu Pork, notable for its delicious fat. Our servings are ample, so fat that isn't too strongly flavored is direly important. The pork flesh, too, is easy to eat with a mild flavor and so can be enjoyed deliciously simply as a roast. In our restaurant, we try for service that's always there a step ahead of your requests. Especially when it comes to explaining wines, this is key, and we work hard to make sure that everyone can enjoy wine. With the kitchen placed in the center and the restaurant always full of movement, the atmosphere that's brought about is both casual and lively. Our ideal is a space that blends together both Frenchness and the feeling of Tokyo in a comfortable space. read more