In this guide
Restaurant Hôtel de Mikuni (レストラン オテル・ドゥ・ミクニ)
Restaurant Hôtel de Mikuni sits at the pinnacle of French cuisine in Tokyo. It is revered for its devotion to classical traditions, and especially appreciated for not venturing into the experimental cooking that is so fashionable today.
The restaurant is led by top chef Kiyomi Mikuni, who spent eight years training under renowned French chefs such as Jean Troisgros and Alain Chapel, before returning to Japan and opening his own restaurant in 1985.
The restaurant operates out of a charming old house, with a newly built modern annex attached, in a leafy residential neighborhood just a short stroll from the Akasaka Palace.
Relais & Châteaux Restaurant Hôtel de Mikuni (レストラン オテル・ドゥ・ミクニ)
- YouTube: https://youtu.be/4kQitlc_mog
- YouTube: https://youtu.be/T66WXjZQiJs
General Information
- Style: French cuisine restaurant
- Chain: Relais & Chateaux (Member since 1991)
- Address: 1-18 Wakaba Shinjuku-ku 160-0011, Tokyo
- Telephone: 03-3351-3810
Opening Hours
- Tuesday–Sunday, Holidays, Day Before Holidays: Lunch 12:00 pm – (last order 2:30 pm)
- Tuesday–Saturday, Holidays, Day Before Holidays: Dinner 6:00 pm – (last order 9:30 pm)
Average Price
- Lunch: 9,000 JPY
- Dinner: 23,000 JPY
Social Media
- Facebook: @HotelDeMikuni.Tokyo
- Instagram: @hoteldemikuni
- YouTube: @HOTEL DE MIKUNI
Chef
Chef Kiyomi Mikuni is a maestro in the art of adding a Japanese flourish to French cuisine. Born in Hokkaido in northern Japan, he grew up in a family of seven children and has always enjoyed cooking. He began his apprenticeship at age 15 at a major hotel in Sapporo, and later at the Imperial in Tokyo. At age 20, Chef Mikuni was sent to Geneva to serve as chef at the Japanese Embassy.
He trained with Frédy Girardet, who sent him on to Haeberlin, Chapel, and Troisgros. There, he learned the fundamentals of French cuisine and was captivated by the creative genius of his mentors—each with a distinct personal style.
Upon returning to Tokyo, he became chef at a French bistro. Then, in 1985, he opened Hôtel de Mikuni, where he has welcomed all the French Ambassadors to Japan.
Restaurant
Restaurant Hôtel de Mikuni is a distinguished French restaurant in Tokyo. Thyme, rosemary, and chervil are skillfully paired with maitake, a fragrant mushroom, and kaiware, a local herb. The best of both cultures is showcased in daring creations such as the famous seabass borsch, Mikuni-style; pan-fried langoustines from Odawara; and carrot cube fricassee in a vermilion butter essence.
The menu also features Paul Bocuse’s truffle soup, Alain Chapel’s lobster salad, and chicken liver gâteau in a crayfish-butter sauce.
- YouTube: https://youtu.be/t5aqvTro9oY
- YouTube: https://youtu.be/Wo7xpDrRPtQ
