LA BONNE TABLE opened about 10 years ago as a sister restaurant of LʼEffervescence in Nihonbashi, a district on the east side of Tokyo that still retains a strong sense of Chinese cuisine. The name was given by Michel at the request of Chef Namae of LʼEffervescence.
Nakamura, who was the sous chef at LʼEffervescence, has continued to lead the restaurant since its opening and has established a reputation as a casual yet innovative restaurant of high quality that can be enjoyed in a casual Tokyo casual setting. The fact that the restaurant is commonly referred to as “farm to table” is also consistent with the restaurant's non-promotional approach. However, when we look at the level of direct connection between farm and table, and how the beliefs and skills of the farmers are captured in the kitchen, we can see the co-creation that develops on the plate.
Last year, a new restaurant in the same family, bistro des bleus, made its debut in Hiroo under the supervision of Chef Nakamura. In this sense, the new restaurant can be considered a continuation of the current trend of offering the charms of classic French cuisine with today's techniques and ingredients, but the concept has been achieved to a great extent because LʼEffervescence and LA BONNE TABLE serve as the backdrop in terms of technique, ingredients, and service.
When LA BONNE TABLE first opened, it was astonishing how much quality and creativity they could offer at such a reasonable price, but bistro des bleu also makes us wonder if they can offer such updated and refined classics at such a reasonable price. In this day and age when innovation is no longer only a positive concept, these two restaurants provide an environment for Chef Nakamura to find even more original ground. We hope you will take a look.