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Pierre Gagnaire Best French Restaurants in Tokyo


Recommended reviews and articles about this restaurant:  Agence France-Presse  The Asahi Shimbun  / 
DNA World (India)  /  sunday_driver
recommended Yahoo! Gourmet Japan




Open Monday through Saturday
Closed on Sundays and holidays

6:00 p.m. to 10:00 p.m. (last order)

11:30 a.m. to 2:00 p.m. (last order)


Course dinner  ¥17,450  ¥26,880
Course lunch  ¥7,350 (tax included)
A la carte available

Service Charge is 12%

Dress code
Jacket required for gentlemen at dinner

No smoking



4F, RF Minami-aoyama Square
5-3-2 Minami-aoyama, Minato-ku
Tokyo, Japan 107-0062





  +00 81 3 5466 6800




Executive Chef:

  Olivier Chaignon

Chef Pâtissier:

  Stephane Tranchet
Manager:   Yoshihiro Homma
Chef Propriétaire:   Pierre Gagnaire

Official Site:

Yes Click here


- Introduction by Pierre Gagnaire -

Q: In opening ‘PIERRE GAGNAIRE à Tokyo’?

A: We have a lot of Japanese clients visiting PIERRE GAGNAIRE in Paris and, as I have been many times to Japan for the last 20 years, I have a real feeling for this country and its people.

There have offers from other countries to open a restaurant, but I have finally decided to open a restaurant in Tokyo because I felt comfortable with many key elements such as :

  • Partner

  • Staff

  • Location 

Q: Reason for naming the restaurant in Tokyo with his name

A: This not the "easy option"! You are taking a lot of risks by putting your name on the door, but for me and my team, it is a challenge, a very high standard of quality and sincerity that we should never forget. I will come once every 3 months. Although I will not always be in the Tokyo’s kitchen, I want to make sure that my spirit and sensibility will be there.

The idea not to recreate the same cuisine as in Paris. The place, the staff, the customers, the culture, the ingredients…everything is different, so I will try to adjust my menus and my recipes. It takes time to understand the Japanese culture, customs, traditions… but I will foster the experience and understanding.

Q: About interior design

A: I have chosen Christian Ghion because we had already worked together on other projects and I liked his way of respecting the spirit of my
« cuisine » through his work. I gave
him key words such as « sincerity »,
« modernity », « simplicity »,
« respect »… and entrusted him with this project.  Finally, an elegant, yet modern and discreet design came out, which reflects very well my personality.

Q: Message

A: Creating a restaurant is like creating a recipe. Bringing out the best of the people, and when all the energies come together, the magic happens.

Making a restaurant is all about people. It is made by every one involved, including the clients. It takes time to bring it to a perfect and complete level, but I will try for this restaurant to be a place where you’d want to bring your friend on your next visit. « Client Ami ».

I want to give love and joy and serve the best at PIERRE GAGNAIRE à Tokyo.

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