Michelin Bib Gourmand 2025 – French Cuisine Tokyo Station Area

Tokyo’s Marunouchi, Otemachi, and Nihonbashi districts, surrounding the iconic Tokyo Station, form the beating heart of the city’s business center, but they’re equally renowned for their exceptional dining scene. Home to some of the most prestigious French restaurants in Japan, this area boasts everything from three-Michelin-starred establishments to intimate bistros. Whether you’re celebrating a special occasion or simply indulging in the finer things in life, these districts offer a remarkable journey through French gastronomy with a distinctly Japanese sensibility.

Three-Star Excellence

SÉZANNE

Overview

Located in the Four Seasons Hotel Marunouchi Tokyo, SÉZANNE has quickly risen to culinary stardom since its July 2021 opening. Under Chef Daniel Calvert, who previously served as sous chef at Michelin 3-star restaurants like L’Epicure in Paris and Per Se in New York, the restaurant has achieved both 3 Michelin stars and the #1 spot on Asia’s 50 Best Restaurants 2024. Chef Calvert personally visits producers throughout Japan, transforming the country’s finest ingredients into elegant French cuisine using techniques acquired globally. Each seemingly understated dish explodes with flavor—rich yet pristine—creating moments of genuine surprise.

Restaurant Details

Two-Star Sensation

ASAHINA Gastronome

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Tucked away in the historic Nihonbashi Kabutocho district, ASAHINA Gastronome offers innovative French cuisine that honors tradition while pushing boundaries. Chef Satoru Asahina, who spent 13 years as head chef within the Robuchon group, creates visually stunning and deeply flavorful dishes in this refined, sophisticated space. The perfect setting for a special occasion with someone important.

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One-Star Gems

CYCLE by Mauro Colagreco

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CYCLE by Mauro Colagreco brings innovative French cuisine to Otemachi. The restaurant offers various tasting menus that showcase a harmonious blend of seasonal ingredients with creative flair. The name “CYCLE” reflects the restaurant’s philosophy of sustainability and the natural cycle of seasons that inspires their cuisine.

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ESTERRE by Alain Ducasse

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A collaboration between legendary French chef Alain Ducasse and Palace Hotel Tokyo, ESTERRE (meaning “mother earth” in the Occitan dialect) celebrates Japanese terroir while remaining true to French culinary traditions. The restaurant focuses on seasonal ingredients sourced from across Japan, respecting their natural flavors while creating healthier, planet-friendly cuisine featuring abundant grains, vegetables, and fruits.

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RESTAURANT PRUNIER

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Overlooking the Imperial Palace moat from the second floor of Tokyo Kaikan, RESTAURANT PRUNIER serves French cuisine that honors nearly 100 years of tradition while incorporating Chef Matsumoto’s modern sensibility. Having trained at three-star restaurants in France, the chef creates dishes that can truly be called “NEW CLASSICS”—perfect for special occasions.

Restaurant Details

est

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On the 39th floor of Four Seasons Hotel Tokyo at Otemachi, est features contemporary French cuisine created by a former two-star French chef and an Italian pastry chef. The restaurant’s name represents emotion, season, and terroir—principles evident in every dish. Approximately 85% of ingredients are sourced from throughout Japan, incorporating Japanese seasonings like miso, soy sauce, and moromi into innovative French cuisine. With each dish, diners are further enchanted by this delightful French-Japanese fusion.

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Les Saisons

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Les Saisons at Imperial Hotel Tokyo features a dining space designed around the theme of “classical modern,” harmonizing the gravitas of a main dining room with sophisticated contemporary atmosphere.

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La Paix

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Named after the French word for “peace,” La Paix reflects Chef Matsumoto’s commitment to sustainable ingredients and creating a positive work environment. The restaurant sources seafood with consideration for marine conservation, actively reduces food waste by purchasing delicious but irregularly shaped produce, and has even received the “CoC certification” eco-label at its sister restaurant. Despite this passionate approach to ingredients, Chef Matsumoto’s cuisine remains delicate and gentle, adding minimal flavoring to convey the natural umami of each ingredient.

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Bib Gourmand Recommendations

CHARCUT

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A bistro specializing in French charcuterie, CHARCUT offers countryside French cuisine and expertly crafted meat products. Everything from boudin noir, andouillette, and saucisson sec to bread and desserts is made in-house. Pair these delicacies with wines selected by the sommelier-certified owner-chef for a true taste of France.

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Le Nougat

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Tucked away in a Ginza backstreet, Le Nougat—named after a French chanson—recreates the authentic Parisian bistro experience with red bench seating, French movie posters, and chanson music playing in the background. The menu features regional specialties served in generous two-person portions meant for sharing. With French wines from various regions available by the glass, guests can perfectly pair local dishes with wines from the same area.

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apothéose

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Chef Keita Kitamura, returning triumphantly from Paris, presents a new French gastronomic experience at apothéose. Selecting ingredients cultivated with care and knowledge from producers, he maximizes their flavors and appeal to create surprising and curiosity-inducing dining experiences. Combining Japanese terroir with French techniques, his creative approach transcends convention. Located on the top floor of TOKYO NODE, the restaurant offers special moments amidst beautiful scenery and comfort.

Restaurant Details