Savor French dishes under the auspices of the leading chef, Kiyomi Mikuni
The superb location on the 52nd floor and elegant art nouveau décor add to your dining pleasure. Enjoy authentic French dishes prepared by Kiyomi Mikuni.
All dishes are prepared in the spirit of cuisine naturelle, the harmonious assimilation of cooking and nature. Taste the healthy and well-seasoned French cuisine.
Selected fine wines and desserts
The wine cellar offers a selection of wines from around the world. Non-alcoholic drinks are also available, and the cake wagon service offers a selection of delicate and beautiful sweets made by the hotel.
Born in Mashike-cho, Hokkaido. Mr. Mikuni decided to become a chef at age 15 and trained at Sapporo Grand Hotel and Imperial Hotel. He was assumed the position of Chief at the Japanese Embassy in Switzerland in 1974. He trained under Fredy Girardet while working at the Embassy. Thereafter, he trained at 3 star restaurants such as Troigros, L’Auberge de L’ill, Loasis and Alain Chapel and opened his restaurant Hotel de Mikuni in Yotsuya, Tokyo, in 1985. In 1999, Mr. Mikuni founded the Syndicat de la Haute Cuisine Francaise au Japon, an organization designed to training of chefs and taste development education for children. In 2011, Mr. Mikuni represented Japan and served as one of the Grand Chefs to prepare the gala dinner that was called The Banquet of the Century held at the Palace of Versailles in France in commemoration of gastronomic meal of France being registered as UNESCO intangible cultural heritage. In 2013, Mr. Mikuni received an honorable doctorate by The University François-Rabelais in recognition of his contributions to French gastronomic culture. He was awarded the L'ordre National de la Légion d'Honneur Chevalier (National Order of the Legion of Honor Chevalier) by the French government in 2015. The Legion of Honor is the highest French order for military and civil merits, established 1802 by Napoléon Bonaparte. Mr. Mikuni is the first Japanese chef to be honored with this medal. Mr. Mikuni is recently involved with taste development education for children and “Smiles on faces of children!” smiling face project, a reconstruction assistance activity.
Chef Mikuni’s culinary style "cuisine naturelle" is focused on the flavor of ingredients. We proud of serving sublime dishes at Nagoya.
Always concerned with aspects of Japanese food including “hashiri” (first harvest), “shun” (peak season) and “nagori ” (last harvest), we keep making your dining experience unforgettable.
|Opening hours:||Lunch: 11:30 -14:30 (last order 13:30)
Dinner: Mon-Fri 17:30-22:00 (last order 20:30)
Weekends/ Holidays: 17:00-22:00 (last order 20:30)
|Closed:||Open seven days a week|
|Private room||1 (6-12 guests)|
|Children||No children under the age of 7.|
|Parking||On-site parking, fee: 350 yen/30minutes, (0:00-6:00 350 yen/60 minutes)|
Total Amount: 5,000 yen or more: Free up to 2 hours (on-site paking lot only)
(Reservation Reception: 10:00- 22:00)