Cuisine
Japanese-French in Tokyo
Tokyo has many French restaurants run by Japanese chefs, some of whom trained in France, and the cooking has absorbed local produce and seasoning: Japanese fish, vegetables and citrus, lighter sauces, dashi where a French kitchen would use stock.
Menus are usually set courses, with a shorter one at lunch. Small bistros do the same thing more casually and are easier to book.
We are still choosing the restaurants for this page. Until they are here, our guides cover how to book and what to expect.
