In a city like Tokyo, with a culinary culture that centers on seasonality and fresh ingredients, you’ll find acclaimed chefs from around the world competing to offer the best cuisine — the only way to stay in business in food-obsessed Japan. Expectations are high, so it’s often harder for diners to find bad restaurants than good ones.
When it comes to European cuisine specifically, there’s a host of delicious options. The following spots explore different flavors (French, Italian and Greek), but they have two important things in common — their cuisine is outstanding and their wine lists are out of this world.
For Classic French Fine Dining
You will find a number of excellent French restaurants in Tokyo that masterfully fuse Japanese flavors into dishes, like Five-Star Nouvelle Epoque or Four-Stars Est and Héritage by Kei Kobayashi. But if you seek classic French fine dining, try Restaurant Pachon in Daikanyama. Pachon is known for its opulent décor and fine Southern French cuisine from Occitania, one of the world’s largest wine-making regions.
Founded by celebrated chef Andre Pachon, the focus at Pachon is authentic fare, and he went to great lengths to create the atmosphere of a traditional French fine dining restaurant. Andre sourced a 330-year-old stone fireplace from France, which was originally from an abbey that was destroyed during the war. The establishment is bedecked in luxurious reds and chandeliers. Restaurant Pachon is one of Tokyo’s oldest French restaurants, and Andre is credited as one of the first chefs to bring French cuisine and Bordeaux wines to Japan.
One of Restaurant Pachon’s signature dishes is the cassoulet, a rich and aromatic stew of beans and various meats, such as pork, duck and lamb. Andre’s fellow chef and son Patric Pachon makes an incredible one, so to sample it here is a treat. They also serve high-quality veal, lamb and duck roasted in the fireplace.
The restaurant includes a terrace and a wine bar, making it a great choice for all seasons. Patric and Thierry Pachon continue their father’s tradition and uphold Andre’s vision of serving the finest French food and wine in Tokyo.
For Healthy Italian Cuisine
Ristorante Canoviano in Forbes Travel Guide Four-Star Hotel Gajoen Tokyo is ideal for those looking for healthy natural food in an elegant setting. A relaxed atmosphere amid pillars, floral arrangements and a stained-glass ceiling lets diners enjoy the view of the Gajoen’s historic gardens.
The cuisine at Canoviano is light and healthy, where dishes are mostly cooked in olive oil, instead of cream or butter. And there’s a minimal use of garlic or chili. Chef Takamasa Uetake carefully sources seasonal fish, meat and Japanese vegetables from Kyoto and Kyushu to create traditional Italian cuisine. Menu highlights include seasonal seafood pasta, Japanese pork, Australian lamb and Italian desserts, such as cannoli and zabaglione.
Canoviano is known for its extensive Italian wine menu as well. Course menus are available, and the luxuriously appointed private room can be booked for special occasions. But for a more casual dining experience, check out Canoviano Cafe for lunch, teatime and dinner in a modern, Scandinavian-style space.
For Modern Greek Fare
When stepping into The Apollo, you will find a chic and minimalist space in a modern Tokyo skyscraper that features exposed concrete and floor-to-ceiling windows. The Mediterranean comes alive when you sit down at the marble-topped table and are served the most authentic mezze in Tokyo that pairs well with awe-inspiring 270-degree views of the Ginza district’s ultra-urban skyline.
The Apollo is the creation of prominent Australian restaurateurs Sam Christie and Jonathan Barthelmess. They ushered in a menu of modern, light Greek fare, which was not readily available in Tokyo until now.
Sitting among potted olive trees, sample the small plates and charcoal-roasted meats with ouzo and Greek wines. The Kefalograviera cheese cooked in a saganaki pan with honey and oregano is a favorite on the menu, as is the lamb shoulder, which is slow cooked in the oven for 10 hours and accompanied by tzatziki. A collection of 120 primarily natural wines, selected by owner and sommelier Christie, complete the experience.
