Kitajimatei

Jellied foods are available everywhere now, but our restaurant has offered them ever since its establishment. Through a great deal of trial and error into aspects such as the firmness of the jelly, we have arrived at our current style. We want to get ingredients that are just right so, as a matter of course, each morning we head to Tsukiji market (the central market in Tokyo). We use meat such as House Burgaud duck from Saran in France, Australian racks of lamb, as well as Japanese meats such as Daisen chicken, Akita pork, and ezo deer from Hokkaido. We aim produce great cooking every day. The important thing is mastering the essentials. We aim to show our customers how wonderful French cuisine is. If cooking were a drama, the table would be the stage where you experience it, a place where romance comes to life. We have nine tables that seat two, and these can be used for a date or special occasions. They are the stage where you can calmly enjoy the drama as it unfolds. read more