St Pierre is a popular bistro located in Ningyocho, an area on the east side of Tokyo that still retains a rich downtown atmosphere of the Edo period. The restaurant is known for its regular clientele of well-known French chefs, industry professionals, and European flight attendants, all of whom are well versed in French food culture. The restaurant offers a wide selection of Languedoc-Roussillon wines and daily dishes from Provence and other Mediterranean countries, making the most of ingredients available in the Tokyo market.
Above all, the atmosphere of the restaurant is created by the personality of the owner-chef, Gaku Takahashi. Just like in a cool izakaya, customers come here for a relaxing time, where they can enjoy drinking and eating.
In a bistro where preparations change with the day's ingredients and cooking methods change flexibly with the customers once the restaurant opens, the quality of the staff and the choice of cooking utensils are important factors in maintaining the flexibility and high level of performance. Please take a look at Gaku-chan's (nickname) belief in Ningyocho Bistro and the tips that keep it alive.
