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Chez Olivier
Contemporary French
Portraits painted by the chef's mother hang on the walls, which tells you something about the register of this French restaurant in Chiyoda. Olivier Oddos came to Tokyo to teach cooking and never quite left, opening a place rooted in his native Bordeaux. The bordelaise sauce and canelé feel less like menu items than things his grandmother would recognize. Warm, personal, and quietly serious about its sauces.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Bordelaise
“A red wine sauce called bordelaise and a small pastry called canelé are home cooking in his native Bordeaux.”
Michelin Guide -
Canelé
“A red wine sauce called bordelaise and a small pastry called canelé are home cooking in his native Bordeaux.”
Michelin Guide
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