l'Odorante par Minoru Nakijin
Creative Cuisine / Fusion Food
An alternative approach to fusion cuisine awaits at this refined eatery.
Restaurant Details
French-Japanese cuisine has become popular among chefs who have a background in both cuisines, and recognize the great synergy of the two. The combination is hardly anything new, but what differentiates l’Odorante from the rest is how the man behind the kitchen counter applies his skills to create groundbreaking dishes that leave the customers demanding more.
Chef Nakijin Minoru originally comes from Okinawa and worked in the town of Grasse on the French Riviera, where he fine-tuned his senses and understanding of how each of them affects the dining experience. By adding this to his version of French-Japanese cuisine, his dishes hold flavors and little aesthetic touches that leave lasting impressions.
Some highlights of l'Odorante’s menu are the blue cheese macarons, potato-leek shredded cake, and a fish dish with mustard sauce. Be it a la carte or course meal, guests are bound to be impressed by the execution of each of Chef Nakijin's dishes.
l'Odorante par Minoru Nakijin Phone Number
l'Odorante par Minoru Nakijin Business Days
l'Odorante par Minoru Nakijin Address
New Center Building B1F, 7-7-19 Ginza, Chuo-ku, Tokyo 104-0061
l'Odorante par Minoru Nakijin 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
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
Image Source: ホットペッパー グルメ
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.