L'ARGENT

About

L’ARGENT distills chef Junichi Kato’s experience in Tokyo, Paris and Copenhagen into modern French cooking rooted in Japanese producers. French structure and Scandinavian fermentation meet ingredients from the chef’s home region of Shizuoka rather than appearing as separate influences.

Foie gras torchon paired with Kakegawa tea captures the idea in one plate; fermented Shizuoka mushrooms turned into soup show the same dialogue in a more earthy register. Courses move between French richness, Nordic acidity and Japanese clarity.

The Kasumigaseki room offers a long counter, a small number of tables and one private room, making solo dining as credible as a discreet business dinner.

Two preparations explain the restaurant more clearly than a broad 'modern French' label. Foie gras torchon meets tea from Kakegawa, linking a French luxury product to Kato's Shizuoka roots; locally delivered mushrooms are fermented before becoming soup, carrying Copenhagen technique into a Japanese producer relationship.

Highlights

• Modern French cuisine linking Paris, Copenhagen and Japanese producers
• Shizuoka tea and fermented mushrooms woven into French technique
• Counter, table and private-room seating in Kasumigaseki

What to order

• L’ARGENT dinner course — The full expression of Kato’s French, Nordic and Japanese influences.
• HAV course — A shorter dinner format named on the restaurant’s current menu.

Good to know

• The restaurant closes on Thursday under its published schedule.
• Seating includes 18 counter places, eight table places and a four-seat private room.
• Share allergies and disliked ingredients in advance; same-day accommodation may not be possible.

Recognition

Opening hours

Getting there

Frequently asked questions