L'Étude
Devour the French dishes made perfectly using Iga-sourced components of the highest grade possible.
Restaurant Details
French cuisine is one cuisine that’s difficult to master, especially if one doesn’t have the suitable ingredients that are only available in France itself. Yet, the chef of this French restaurant in Iga successfully recreated the French cuisine with nothing but Japanese ingredients. Even the French people that dined at L'étude have high praise for the authenticity of their dishes.
The chef of L'étude had trained in Tokyo and Florence, as well as Paris for hands-on and immersive training in the French culinary techniques. When he returned, he opened up L'étude and decorated the interior with a modern French style.
Seasonal ingredients like Wakayama seafood, as well as vegetables and meat from Iga and other parts of Mie Prefecture, are used for the dishes. The chef prepares these ingredients using the culinary skills he acquired from his past training and creates a unique series of French dishes that can only be savored at L’etude.
L'Étude Phone Number
L'Étude Business Days
L'Étude Address
4826 Nakamura, Shimagahara, Iga-shi, Mie, 519-1711, Japan
L'Étude Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Mie Prefecture should be the go-to for travelers looking to indulge in the freshest seafood and highest-quality wagyu in Japan, as well as nature lovers seeking their next scenic destination.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
10 meals
COURSE MENURequinquer
At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.
SEAT RESERVATIONTakumi
Pay attention to the original combination of seasonal ingredients, beautifully presented.
COURSE MENUMakiyaki Ginza Onodera
Wood-fired wagyu steaks take center stage here at this Michelin-starred restaurant in Ginza, flawlessly blending French and Japanese grilling technique.
COURSE MENUHOMMAGE
Chef Arai Noboru brings unpretentious French cuisine — and two Michelin Stars — back to his hometown of Asakusa, where he pays homage to his teachers and his suppliers by delighting guests with a no-frills approach.