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Open Monday through Saturday
Closed on Sundays and holidays
Dinner
6:00 p.m. to 10:00 p.m. (last order)
Lunch
11:30 a.m. to 2:00 p.m. (last order)
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Course dinner ¥17,450 ¥26,880
Course lunch ¥7,350 (tax included)
A la carte available
Service Charge is 12%
Dress code
Jacket required for gentlemen at dinner
No smoking |
Address:
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4F, RF Minami-aoyama Square
5-3-2 Minami-aoyama, Minato-ku
Tokyo, Japan 107-0062 |
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Phone: |
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+00 81 3 5466 6800 |
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Fax: |
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Email: |
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contact@pgj.co.jp |
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Executive
Chef: |
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Olivier Chaignon |
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Chef Pâtissier: |
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Stephane Tranchet |
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Manager: |
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Yoshihiro Homma |
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Chef Propriétaire: |
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Pierre Gagnaire |
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Official Site: |
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Yes
Click here |
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- Introduction by Pierre Gagnaire -
Q:
In
opening ‘PIERRE GAGNAIRE à Tokyo’?
A: We have a lot of Japanese clients visiting
PIERRE GAGNAIRE
in Paris and, as I have been many times to Japan for the last 20 years,
I have a real feeling for this country and its people.
There have offers from other countries to open a restaurant, but I have
finally decided to open a restaurant in Tokyo because I felt comfortable
with many key elements such as :
Q:
Reason for naming
the restaurant in Tokyo with his name
A: This not the "easy option"! You are taking a
lot of risks by putting your name on the door, but for me and my team,
it is a challenge, a very high standard of quality and sincerity that we
should never forget. I will come once every 3 months. Although I will
not always be in the Tokyo’s kitchen, I want to make sure that my spirit
and sensibility will be there.
The idea not to recreate the same cuisine as in
Paris. The place, the staff, the customers, the culture, the
ingredients…everything is different, so I will try to adjust my menus
and my recipes. It takes time to understand the Japanese culture,
customs, traditions… but I will foster the experience and understanding.
Q: About
interior design
A: I have chosen
Christian Ghion because we had already worked together on other projects
and I liked his way of respecting the spirit of my
« cuisine » through
his work. I gave
him key words such as « sincerity »,
« modernity », «
simplicity »,
« respect »… and entrusted him with this project.
Finally, an elegant, yet modern and discreet design came out, which
reflects very well my personality.
Q: Message
A: Creating a
restaurant is like creating a recipe. Bringing out the best of the
people, and when all the energies come together, the magic happens.
Making a
restaurant is all about people. It is made by every one involved,
including the clients. It takes time to bring it to a perfect and
complete level, but I will try for this restaurant to be a place where
you’d want to bring your friend on your next visit. « Client Ami ».
I want to give
love and joy and serve the best at PIERRE GAGNAIRE à Tokyo.
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Best French Restaurants in Tokyo
