recte Tokyo

I had been wanting to visit recte for a long time, and I finally made it! I reserved a full dinner course starting from the opening at 11:30 AM. Since the door opens exactly at the opening time, if you arrive early, you'll have to wait outside.This time, I ordered the half portion pairing, but I was charged for the full portion when I paid, and I didn't realize it until I got home. Mistakes can happen to anyone, but I found it disappointing for a Michelin-starred restaurant to have a billing error.The dishes were well-balanced, allowing me to enjoy both the flavors of the ingredients and a strong saltiness, and everything was delicious. It was the perfect season for plenty of vegetables, and I was able to savor them to the fullest! Less

I visited for lunch, and considering that the same dishes would likely cost nearly double at dinner, I truly appreciated being able to enjoy such exquisite plates at this price.One dish that particularly stood out was the anago (conger eel) with barley. The barley risotto was elegantly infused with red wine flavors, and the seasoning was perfectly balanced to enhance the natural taste of the ingredients.The hiramasu (yellowtail) was also cooked to perfection, making it a delightful experience.I would love to return to this restaurant if the opportunity arises. Less

I stumbled upon this French restaurant while searching for a place in Daikanyama, and I was pleasantly surprised by how delicious it was. They celebrated our special occasion properly without any extra charges and even created a special course for us.The meats, including Ume-yama pork and Tajima beef, were top-notch, and the other dishes were relatively tasty as well, leaving me very satisfied.I hope that the quality of dishes served at this restaurant meets the standards of Château Robuchon in Ebisu. Less

As soon as I climbed the stairs and opened the door, I was greeted by a spacious and relaxing atmosphere! I was informed that for an additional fee, I could try a half-portion tasting plate featuring Kobe beef, so I went for the half-portion! That was the right choice. ^^The beef was delicious! There was a wonderful variety of vegetables as well, and everything was tasty. The dessert was also delightful—so good I could eat it forever!The servers were very pleasant, and I believe the chef even escorted us down when we left. Such a lovely experience! Less

I was extremely satisfied. Both the dishes and the pairings were excellent.I visited for a birthday lunch with my partner, who had made the reservation a few weeks in advance.Both dishes were relatively light. Even for someone like me who can't eat much, I enjoyed every bite until the end. The soup and octopus salad were particularly delicious. There were many dishes that highlighted the ingredients, and the potage, which had a hint of earthy burdock flavor, was simply outstanding.The pairings were also very good. The second glass was a rosé, which at first glance looked like a botrytized wine, but paired with the food, it was surprisingly delightful. It was truly delicious. Less

I visited the French restaurant "Recte," quietly nestled in Daikanyama. The interior is a refined yet warm and high-quality space, perfect for enjoying a special time at a leisurely pace. The approach to the dishes here is impressive, as they skillfully bring out the natural flavors of the ingredients to their fullest. Each dish features exquisite cooking techniques and a harmonious blend of aromas, allowing the deep umami of the ingredients to fill your mouth with every bite. The beauty of the presentation is remarkable, and I was truly moved by the meticulous craftsmanship in every detail. The staff provided service with a pleasant sense of distance, making for a wonderful experience throughout. This is a renowned establishment where you can fully enjoy the charms of the season. I definitely want to visit again. Less

I had lunch at a French restaurant in Daikanyama! This time, I chose a private room course available only during lunch hours. While the lively counter seating is nice, enjoying my own space in a private room felt incredibly luxurious. We started with a delightful aperitif that had a pleasant texture and flavor, followed by a dish featuring Shoboro squid, which was a perfect blend of salad and seafood. The fragrant squid paired excellently with the tangy vegetables. The cepe (porcini) was cooked beautifully, retaining its juiciness and combining perfectly with the rich sauce. Next came the hairy crab risotto and a unique dish of roasted Aina fish. The first meat dish was from Ume-yama pork, which had a savory aroma reminiscent of Chinese cuisine. The standout dish was the bamboo valley beef, aged 38 months! Its intense umami flavor spread through the roasted notes, and the perfect texture provided a satisfying bite—truly a highlight of the kamado cooking style. We concluded with a dessert featuring American cherries paired with chocolate flavor, along with classic macarons and canelés. This course was characterized by the inclusion of flavorful vegetables throughout, making it not only delicious but also nutritionally balanced. The pairing of drinks was also quite impressive, as they provided options that complemented each dish, enhancing our elegant experience. I am truly grateful to the staff for their wonderful service! Less

I made a reservation for the evening, and it was relatively easy to secure a spot. This restaurant, named "recte," embodies the concept of "Ravir et contenter tout esprit," which translates to walking straight and true. Their philosophy is to express the essence of ingredients without altering their natural flavors, making it a unique French dining experience.True to this concept, each dish is prepared to enhance the natural taste of the ingredients. The quality of the ingredients was evident, and the exquisite cooking using a traditional stove made everything incredibly delicious. The main course featured two types of meat dishes—lamb and beef—both generously portioned.Set in a quiet and upscale atmosphere typical of Daikanyama, the sommelier's selection of wines was excellent, making for a delightful French dining experience. Less

I arrived at the restaurant after a 6.1 km walk, reaching it at 11:17, which was 15 minutes earlier than planned.【Chef's Declaration】My cooking is made possible by the support of wonderful producers of high-quality ingredients. The most important thing for me is to create a dish that respects these ingredients and is full of vitality. To achieve this, I pay close attention to the expression of aromas, control of saltiness, and precise cooking techniques.—This message is from Chef Naobumi Sasaki, who honed his skills in France for nine years, directed to the guests visiting.【Course Record】- Soup of Topinambour (Jerusalem Artichoke) with Grilled 18-Month Aged Comté CheeseThe aroma of milk bursts forth from the beautifully grilled cheese.- Salad of Shima Octopus and VegetablesThe presentation may seem a bit haphazard, but the octopus is incredibly fresh. The accompanying vegetables enhance the octopus's rich sweetness while preserving the natural flavors of the ingredients.- Tanba Black Chicken with Barley Cereal and BroccoliThis dish skillfully combines the mild flavor of white meat chicken with the crunchy texture of roasted barley nuts. It is light and has a great bite, with a rich cheese aroma that fills the nose.- Bread made with Tokachi Spring Wheat "Harukirari" and SpeltThe crust retains a delightful crispness while the inside is perfectly moist. An excellent technique.- Aotakina Meguro (Ainame) from Aomori Prefecture, prepared using "Shinkei Jime" technique by Mr. ShiotaniHere again, various nuts make an appearance. However, there seems to be an excess of seasonings on the plate. I felt that salt and pepper should not be so prominently featured.- Lamb from Sakai in Shiranuka TownThe balance of fat and lean meat in this exquisite cut is overwhelmingly delicious compared to just the lean part.- Dessert of Mogi Loquat from Kagawa PrefectureThis dish offers an incredibly rich layering of flavors. All elements related to chocolate and cacao are concentrated in this one plate. I was deeply moved by its richness without losing elegance. Less

I visited for a light lunch to celebrate our silver wedding anniversary. The lunch course didn’t have a strong wood-fired flavor, but overall, the dishes were gentle and refreshing. Rather than heavy fusion cuisine, the food was straightforward and honest. While the aromas could be stronger, some dishes had an exceptional lingering taste. In particular, the Jerusalem artichoke potage and the anago (conger eel) risotto had a wonderful depth of flavor and aroma! The paired drinks were all to my liking, and the portions felt satisfying. Lastly, the desserts and tea sweets were also well thought out, showcasing the chef and patissier's dedication. Go Fukushima!! Less

Located about a 4-5 minute walk from Daikanyama Station and 5-6 minutes from Ebisu, "recte" is a restaurant I had been curious about for some time, and I finally visited for lunch.Recte has been awarded a Michelin star for six consecutive years until the 2024 Tokyo Guide and is currently selected in the Michelin Guide Tokyo 2026.Additionally, it has been recognized as one of the top 100 French restaurants in Tokyo by Tabelog in 2025, 2023, and 2021, and has received the Tabelog Award Bronze in 2018, 2019, 2020, and 2026, showcasing its impressive credentials.Focusing on "fire cooking," the restaurant uses a stone oven with charcoal and firewood to carefully bring out the natural aromas and flavors of the ingredients, offering a refined French dining experience. The simplicity of the dishes allows one to appreciate the beauty of each plate and the strength of the ingredients.The classical and elegant atmosphere is wonderful, making it perfect for enjoying a meal on a special occasion.I opted for the:◼︎ Special Lunch Course JPY 12,000With two drinks, the total came to about JPY 18,000.- Champagne: Doulamot BrutStarting with a beautifully dry Champagne that showcases the delicacy and elegance of Chardonnay.◼︎ Amuse Bouche- Jerusalem Artichoke PotageThis simple potage is made from Jerusalem artichokes grown by Mr. Honjo in Akita Prefecture, cooked with soft water from the Shirakami Mountains in Aomori, without much broth. The natural sweetness and aroma of the Jerusalem artichoke shine through, creating a very gentle flavor.- 18-Month Aged Comté Cheese from FranceServed on toast with raisins. The balance between the rich aging and the sweetness of the raisins was exquisite.◼︎ Appetizers- Katsuura OctopusThe octopus is steamed thoroughly, accompanied by finely chopped spring vegetables, carrots, beans, and celery, dressed lightly with lemon and olive oil. It also includes pickles made from fruit tomatoes and young ginger. The green sauce is made from chives, while the red sauce is made from beets. A beautifully colorful and vibrant appetizer.- Tsushima Anago BarleyA risotto-style dish made with red wine and anago (conger eel) bones for the broth, cooked with barley. The broccoli is sourced from a farm in Iwaki City, where the chef is from, adding a fragrant touch. I don’t usually eat much anago, but the combination with red wine was very appealing. The texture of the barley was also delightful and delicious.The bread served was:- Tokachi Harukirari Spelt Wheat◼︎ Fish Dish- Imabari Stone Bream, Nerve-Deadening TechniqueA contrasting platter of stone bream and flounder. The stone bream has a firm texture unique to the nerve-deadening technique, while the flounder is soft and fragrant. Underneath is a purée sauce made from shungiku (edible chrysanthemum). The dish is beautifully unified with green asparagus and zucchini, and the finishing touch of lemon adds a refreshing aroma.◼︎ Meat Dish- Kagoshima Black PorkGrilled and then roasted, the pork has a sweetness in the fat and a tender, smooth texture. Served with a parsley-flavored sauce and a rich chicken broth sauce. The precise cooking allows the umami of the black pork to shine through. The accompanying Tokachi potatoes were also delicious.◼︎ Dessert- Mango LycheeInside a thin sugar craft, there are two types of cream: mascarpone and passion fruit. The mango on top is flavored with lime, and in front is a refreshing lychee ice cream and white wine jelly. This dessert was both refreshing and elegant, making it a delightful end to the meal.Post-meal drinks included:- Tea- Petit FoursWith a focus on high-quality ingredients, the dishes are crafted with care, paying attention to cooking techniques, aromas, and textures. This is a wonderful restaurant where you can quietly enjoy truly delicious French cuisine without any ostentation. Less

Honjo's Jerusalem ArtichokePotage made with ultra-soft water from the Shirakami Mountains18-month aged Comté cheese, homemade raisin breadMisaki OctopusMountain vegetables, fermented dressing, watercress pureeHorie's Amagi Shamo Chicken Thigh RoastHokkaido White Asparagus Barley RisottoAmiagasatake mushrooms, sherryTokachi Harukirari Spelt Wheat Homemade BreadImabari's Fujimoto Sea BreamNagano Bamboo Shoots, spring vegetables, butterbur sauceKagoshima Black PorkSpring Cabbage, May Queen potatoes*The side dishes were served in smaller portions.Mango Mascarpone Passion FruitLychee SorbetWhite Wine JellyCoffeeCaramel Cream SandwichHazelnut Butter and Chocolate Dough SandwichNote: The kamado (traditional Japanese stove) is not used for lunch courses. (If you reserve the dinner menu for lunch, the kamado will be used.) Less

The cooking technique using a stone oven has been thoroughly researched here, showcasing a method that slowly cooks the ingredients before giving them a quick sear. All the meat, fish, and vegetables are sourced directly from producers, each with distinct characteristics. This unique combination of exceptional ingredients and techniques results in a truly delicious experience. The hairy crab risotto is packed with concentrated umami flavor. The Jidori chicken is moist on the inside with a perfectly crispy skin. The Matsu beef, which I had never tried before, is expertly cooked with just the right amount of seasoning. The service is attentive yet unobtrusive. This is definitely a restaurant worth visiting. Less

【Atmosphere】 Located between Ebisu and Daikanyama stations, this French restaurant offers a simple yet sophisticated ambiance. The interior is elegantly decorated with subtle touches, including lithographs by Picasso, creating a calm and refined space. 【Cuisine】 I enjoyed a full-course lunch. - The amuse-bouche featured a soup made from burdock root from Akita and a canape with Comté cheese. - The cold appetizer included a platter of Aomori's octopus, along with seasonal mountain vegetables like kogomi and tara no me. - The warm appetizer consisted of anago (conger eel) from Tsushima served with red wine risotto made from barley, accompanied by broccoli from Fukushima. - The bread was made from Harukirari wheat from Hokkaido and spelt. - The fish dish featured flounder from Aomori, paired with asparagus, bamboo shoots, and kinome, evoking the scents of spring. - The main course was chicken from Shizuoka's Amagi, which was grilled to a crispy finish after being infused with the aroma of straw, served with aged May Queen potatoes from Hokkaido, fava beans, and green beans. - For dessert, I had a delightful combination of blood orange and hassaku from Wakayama, paired with mascarpone and mandarin cream, accompanied by raspberry sorbet. - After the meal, I enjoyed chamomile tea, with sweets including white chocolate ganache sandwiches and hazelnut cream cake. 【Beverages】 I had homemade ginger ale made with golden ginger from Kochi. 【Impression】 I felt that the course reflected a strong connection with various producers from across Japan. It was nice to enjoy the meal while imagining the landscapes of the production areas. While I found the portion sizes a bit large for each dish, and the raspberry sorbet somewhat overpowering the fresh citrus flavors of the dessert, I was thoroughly satisfied with the refreshing changes in aroma from spring to early summer and the natural deliciousness of the vegetables. Less

The flavors of the ingredients were preserved while being elevated to a whole new level, creating a unique type of French cuisine that I had never experienced before. I definitely want to come back. Although it may seem like there are many dishes, the generous portions of vegetables and seafood made it satisfying without feeling heavy. However, I was a bit distracted by the staff being visible right in front of me. I understand that there are seats and restrooms in the back, so it’s probably unavoidable due to the layout, but it did catch my attention. Less