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.
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.
Beverage and food pairings. They can be seen already in ancient Egypt, Greece, and Rome, where we can see the refinement and evolution of the times. After the various changes in the world's culinary history, since the end of the 20th century, the evolution of science and the revaluation and belief in terroir have made the act of pairing on the world's gastronomic table a dynamic one. The Covid-19 influence has added to this, creating a new realm of pairing with non-alcoholic beverages. Japan, on the other hand, has been a land of seasons since ancient times.
Julien Royer, who has earned three Michelin stars and the highest ranking in the ASIA BEST 50 for ODETTE, named after his grandmother, has shown great personal talent and organizational leadership. With his friend Julien Mercier as executive chef, he stylishly renovated a colonial church, this time naming it after his mother.
Héritage by Kei Kobayashi opened on the 45th floor of The Ritz-Carlton, Tokyo in January 2024. Teruki Murashima, who had already collaborated with Kobayashi at AZURE 45, its predecessor at the same location, will serve as head chef. Kobayashi, known as the first Asian chef to win three Michelin stars in France, supervised the restaurant under his own name, making it the first restaurant of its kind in Japan.
Louis Han, who started his first restaurant with the Korean name meaning "fragrance that evokes memories," earned his first Michelin star a few years later at the age of 32. He is off to a good start. He grew up in Gangnam, Seoul, to a lawyer mother. He went to culinary school with a firm determination to become a chef, overcoming his mother's expectations of him to become a doctor or lawyer. Surrounded by a large and kind family, he followed the path his heart led him. He studied French and Italian cuisine, gained experience in the Middle East, and immersed himself in his native cuisine when he landed in Singapore. He honed himself under Sun KIM of META, a senior chef in Singapore and a senior Michelin 1-star chef, and explored what he wanted to do and what kind of chef he wanted to be.
Opened in 2015 on the second floor of Mandarin Gallery, one of the best locations in Singapore, this Michelin-starred restaurant is a must-visit restaurant in Singapore. Chef Yamanaka is an early bloomer who was once appointed to the main dish at L'OSIER, a grand maison in Ginza, Tokyo, by Jacques Borie, the first head chef of the restaurant. Later, he served as Executive Chef of the main dining room at the Ritz-Carlton Hotel in Tokyo, where he was discovered by a client from Singapore and began entertaining guests from around the world in the heart of the city at Orchard Road. Based on solid French culinary techniques and style, he actively incorporates Japanese ingredients to offer seasonal French cuisine in a city without seasons.
Led by French chef Julien ROYER, ODETTE, a 3-star Michelin restaurant in Singapore, is one of the most sought-after restaurants in the world today, a regular on The worldʼs best 50 list and a regular at the top of Asiaʼs best 50 list. It has been honored with various other international awards. Whatever the search, it is clear to see that he is one of the most highly regarded chefs in the world today. Hailing from the Cantal department in the far reaches of France, Julien had a solid "French" background when he first arrived in Singapore. He had studied under Bernard Andrieu in the Auvergne region, and he put his knowledge and skills to use in the brasserie of the St. Regis Hotel, where he was assigned to work.
