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L'ARGENT
French
A one-Michelin-star French restaurant in Kasumigaseki where the menu reads like a biography, Shizuoka-grown ingredients meeting time spent in Paris and Copenhagen. The chef pulls Kakegawa tea from their hometown into a foie gras torchon, and mushrooms from local producers go through fermentation before becoming soup. It's a precise, modern kitchen that earns its Nordic references without making a point of them.
The awards strongest first
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Foie gras torchon
“One embodiment of these influences is the foie gras torchon, an encounter between Kakegawa tea from the chef’s hometown and foie gras.”
Michelin Guide
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