固定ページ

About RESTAURANT

'Materials' of food are so delicate.

The small change of weather and soil forms the 'materials'
and so-called 'Shun' in Japanese (seasonal materials),
as the season changes throughout a year.

We could say that 'the materials' are products of coincidence that nature bears.
We are provided the benefit of nature.

On the other hand,
they cannot exist without passion of the people who are involved in each 'material'.
We consider cooking as the final step of the whole process to be added to the material.

We would be very happy if you could taste the rich benefit of nature.

L'Embellir Chef's Profile

NAOTO KISHIMOTO

Born in Tokyo

His first step as a 'cuisinier'(cook) was in the so-called 'yoshoku'(western style cuisines) restaurant in Tokyo.

Studied French cuisine under Hiroyuki Sakai, a famous chef of 'La Rochelle' in Shibuya with his interest triggered by a famous TV program of NHK(Japan Broadcasting Corporation), 'Cooks for the Emperor'.

1994: Moved to France and obtained rich experiences as a 'cuisinier' in 'La Promenade' in Loire, 'Fauche' in Paris, ‘L'Espérance') in Vézelay, Bourgogne, and other fine restaurants in France.

1996: Returned to Japan and contributed to the establishment of 'Austral' as sous-chef (vice chef)

2001: Appointed as chef of 'Austral'. November, 2006: Opened 'L'Embellir' in Minami-Aoyama.

2008: Obtained 'one star' in the famous Michelin guidebook of Tokyo, 2008 version. L’Embellir has been receiving Michelin star for 10 consecutive years.

November, 2017: L’Embellir Moved to Hiroo,Minato-ku.

MENU

LUNCH

¥6,500

or

¥8,500

(8% Tax and 10% Service Charge Not Included.)

DINNER

¥15,000

or

¥20,000

(8% Tax and 10% Service Charge Not Included.)

GALLERY

previous arrow
next arrow
ArrowArrow
Slider