From the chef
Passing every day in a productive way, experience in Burgundy built a strong foundation
Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.
菊地 美升
Yoshinaru Kikuchi
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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LE BOURGUIGNON
Nishi-Azabu, Tokyo
Italian/French / French
The Reasons Why I Recommend.
Originally I knew the owner, and in the past I often used to send a game that the owner himself hunted. What I met when I visited Sapporo from such a relationship is [Blanc]. After finishing the meal, I used it as a wine bar, but the wine and snacks are excellent. I think there are maniacal old wines that you can not see in Tokyo, so wine lovers will definitely be delighted.
Chef Yoshinaru Kikuchi’s Recommendation
2022-02-09
LE BOURGUIGNON
Nishi-Azabu, Tokyo
Italian/French / French
The Reasons Why I Recommend.
I can only go about once a year, but I'm a sushi restaurant who has been there for many years. The atmosphere of the store attitude is wonderful, and the husband is cool. What was impressive is "Anaeji". When I ate simmering conger eel like foie gras, I was astonished that it could do something like this. The traditional Edo-style sushi that I did work such as "Hands Tsukimaki" and "Hiyoko" was delicious, and there are times when the "general pot" that the general eats at his own house is specially served. , That's good again.
Chef Yoshinaru Kikuchi’s Recommendation
2022-02-08
LE BOURGUIGNON
Nishi-Azabu, Tokyo
Italian/French / French
The Reasons Why I Recommend.
Sushi is, of course, also delicious, but the snacks and drinks that come in between are outstanding. It has entertainment. It's sushi, but how to combine ingredients and how to make the course is a part of learning French cuisine and it is a great learning experience. The young staff are fine and the service is great.
Chef Yoshinaru Kikuchi’s Recommendation
2022-02-08
LE BOURGUIGNON
Nishi-Azabu, Tokyo
Italian/French / French
The Reasons Why I Recommend.
It is a French restaurant that you think is "perfect". The food is great and the service is great. In such grandmaison, I feel that it is important to enjoy eating while having a little tension.
Chef Yoshinaru Kikuchi’s Recommendation
2022-02-08
LE BOURGUIGNON
Nishi-Azabu, Tokyo
Italian/French / French
The Reasons Why I Recommend.
It is a pub of Hakata cuisine in Azabujuban. As sashimi etc. are also delicious, I am allowed to go with ease. The service is good, and it's OK to take children with you, so you will often go with your family.
Chef Yoshinaru Kikuchi’s Recommendation
2022-02-08
LE BOURGUIGNON
LE BOURGUIGNON
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