Opened in 2009 by chef and owner Olivier Oddos, Chez Olivier Tokyo brings French cuisine with a Japanese twist to guests looking for a comfortable atmosphere to dine on dishes that are elegantly plated with focus on flavours, textures and authenticity. Other than the classic French ingredients, Chef Olivier also uses organic vegetables from small growers in Japan and utilises Japanese mainstays such as yuzu in his dishes paying close attention to the quality of produce. As they say “you are what you eat” so eat well and savour every finger licking moment.

With 26 seats and 2 bar seats, the cosy restaurant is styled and designed very much like a classic French restaurant with pressed white tablecloths, elaborate table settings and patterned placemats. The numerous well varnished wood furnishings such as bar shelves and partitions offset the mainly white tones in the dining area oozing a sense of laid back sophistication priming diners for an sublime epicurean experience.

Chez Olivier Tokyo features both ala-carte as well as degustation menus. Amazing starter, Lobster Bisque, served with scallop rolls, pistachios and spices. The broth laden with an intense but clean lobster flavour, is creamy with good consistency, when paired with scallop beautifully twirled into conical shapes is a great combination of seafood flavours. Dill oil adds a herbaceous aromatic touch to this dish with a nice nuttiness from the pistachios.

Saddle Of Rabbit is pleasantly tender with a nice texture, delicately stuffed with Spanish chorizo, Japanese shrimp, squid, mussel with a rich hazelnut sauce, a beautiful combination of land and sea in one dish. The “rabbit roll” is aesthetically pleasing to the eye and even more delightful on the palate. After being stuffed with the seafood and special mix of Japanese herbs, the rabbit is rolled in plastic and cooked in a steam oven, then topped with squid ink cracker, mix leafy greens and coarsely chopped hazelnuts on the plate.

Masterful pre mains are, Steamed Kinmedai Fish on a bed of squid ink risotto surrounded with a splendid matcha green colour arugula salad and ginger sauce. Wonderfully executed, the sauce is savoury and light complimenting the fish and risotto without being too heavy as well as balancing well with the squid ink flavours. Despite being one of the dishes with the least French influence, the perfect doneness of the fish as well as the “clean, healthy” sauce truly showed the Japanese flair of Chef Olivier.

Memorable main, Pork Belly from Nigata with citrus sauce, pumpkin puree, pork fat crips and radiccohio salad made with shredded red cabbage adding a lovely bitterness to the course. Nice acidity from the sauce made from shallots, saffron and citrus cuts the richness of the pork belly in deluxe fashion.

Highly recommended dessert, Apple, Arlette And Cinnamon is an excellent show of how fewer ingredients of higher quality far supersedes the opposite. This refreshing dessert is made from naturally sweet French apples prepared by using various methods, roasting, caramelising and drying. A perfected variation of the Apple Pie.

As with any French restaurant, Chez Olivier Tokyo has a beautifully selected wine list of reds, whites and effervescent from the great French wine making regions as well as a feature of classic Japanese alcohols such as Umeshu, Hibiki “Japanese Harmony” whiskey from Suntory and sake such as Keigestsu Gin-no-Yume Junmai Daiginjo.

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ADDRESS: Japan, 〒102-0074 Tokyo, Chiyoda, Kudanminami, 4 Chome−1−１０ 1F

PHONE: +81 3-6268-9933
WEBSITE: http://www.chezolivier.co.jp/