Awarded 2 Michelin Stars, Dominique Bouchet Tokyo a member of Relais & Châteaux serves up classic French cuisine with ingredients from Japan and France in the most stylish of settings. Main dining room and private dining options are available at this exquisite venue in the heart of Ginza. The intimate and snazzy ambiance is enhanced with fresh flowers and modern lamps over white table clothes as well as semi translucent shades that allows those sitting near the windows views of the street below. At once familiar on entry and comforting, yet full of old world charm and modern buzz, the established restaurant aims to please the palate and pleasure the senses.

Dominique Bouchet’s very own labeled champagne is a wonderful way to start, light and crisp yet complex in taste with beautiful fine bubbles. The Amuse bouche is a super smooth cream soup of Jerusalem artichoke with sautéed cod fish that is not overly heavy. Finished with micro greens and crispy chips on top. Great with champagne and one good example where fresh seasonal ingredients are transform into exciting and inventive dishes. Balance of flavours in every dish is important here and executed deftly even in the Amuse Bouche. World famous Christofle cutlery is used in this acclaimed restaurant for your gourmet journey.

Cementing Dominique Bouchet Tokyo’s reputation as one of the highest end restaurant in Japan is the Sweetbread & Pan-Fried Foie Gras course. Perfectly cooked thymus and liver is accompanied with fresh white mushroom, arugula on top and macaroni gratin as base. Rich and savoury veal jus is poured table side just before consumption. French bread and unsalted butter from the Cognac region of France are served along with your dishes. Menuke Marinated With Miso is a sheer delight, well roasted white fish similar to a rock fish, Japanese turnip purée, chive flavoured oil drops plated with steamed turnip filled with king crab and covered in turnip mousse. Lovely miso taste on the fish.

Akage Wagyu Beef Fillet is a decadent main, imagine perfectly roasted wagyu (medium rare) with port wine sauce, pumpkin with butter nut and roasted chicory with slice almonds on top. The meat is from Kumamoto prefecture in Kyushu famed for the high quality cows bred sustainably. Truly an intimate and indulgent gastronomic trip through a series of courses featuring the best of the four seasons. A change of napkins prior to dessert is a classy way to set diners up for a happy ending. Pastry Chef’s Special of the Day is baked melon pear confit and chestnut ice cream stuffed inside a white shell made from meringue complete with chestnut (Mont Blanc cream) and gold leaf.

To accompany your desserts, eight types of teas are available to choose from such as black, green and fruity verities or assorted gourmet coffee. The wine list is an ode to the people behind their wine estate with a strong focus on organic and biodynamic domaines. Elaborate tailored wine pairings further accentuates the flavours of the seasonal menus. Amazing food and drink is combined with impeccable service to bless each and every guests that walks through it’s front doors. In Savour BlackBookAsia Magazine’s opinion, Dominique Bouchet Tokyo deserves the highest accolade of 3 Michelin Stars.

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ADDRESS:
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 1 Chome−5−6 銀座レンガ通り福神ビル ２F
PHONE: +81 3-6264-4477
WEBSITE: https://www.dominique-bouchet.jp/en/