5 Authentic French Restaurants in Tokyo

French gastronomy holds a timeless appeal, from delicate sauces and elegant plating to rich flavors rooted in tradition. While Tokyo is globally known for its sushi and ramen, it also boasts an impressive lineup of French restaurants, ranging from rustic bistros to Michelin-starred establishments. These restaurants don’t simply recreate French cuisine, they reinterpret it with Japanese precision, seasonal sensitivity and a deep respect for both cultures.

Whether you’re longing for a comforting plate of duck confit or a fine-dining tasting menu, here are five French spots across Tokyo that deserve a place on your culinary radar.

L’Effervescence

Located in a quiet residential area of Nishi-Azabu, L’Effervescence offers a modern French dining experience guided by seasonality, precision and a deep respect for ingredients. The restaurant’s atmosphere is calm and minimal, with soft lighting and a spacious layout that centers around open yet discreet kitchen activity. Each element of the space is designed to draw focus to the food itself.

Chef Shinobu Namae opened L’Effervescence in 2010 after years of international experience. Born in Yokohama in 1973, he first studied political science before turning to cooking. His culinary journey began at Michel Bras Toya in Hokkaido, followed by multiple stages at the original Michel Bras in France. He later worked as sous chef and pastry chef at The Fat Duck in the UK, under Heston Blumenthal. These experiences helped shape his approach, blending French techniques with Japanese ingredients and a modern, understated style.

The tasting menu often includes seasonal vegetables, grilled fish and local herbs. Dishes are carefully prepared and focus on clean, balanced flavors. One signature item is the butter-glazed turnip, and desserts tend to be light, sometimes using ingredients such as miso or roasted fruit.

L’Effervescence offers a thoughtful and restrained take on French cuisine in Japan. It’s a place where technique and philosophy meet, resulting in a dining experience that feels both refined and grounded.

📍  2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031, Japon

Florilège

Nestled within the modern Azabudai Hills complex, Florilège offers a creative and contemporary take on French cuisine with strong Japanese influences. The restaurant features counter-style seating around an open kitchen, allowing guests to watch the chefs prepare and plate each dish in real time. The space is modern and understated, designed to keep the focus on the food.

Chef Hiroyasu Kawate was born in Tokyo in 1978 and grew up in a family of chefs, which shaped his early passion for cooking. He trained at Le Bourguignon in Nishi-Azabu before continuing in France at Jardin des Sens in Montpellier. After returning to Japan, he joined the team at Quintessence in Shirokanedai. In 2009, he opened the first iteration of Florilège in Minami-Aoyama, later moving to Jingumae in 2015, and relocating again in 2023 to Azabudai Hills to begin a new chapter of the restaurant.

The tasting menu focuses on seasonal Japanese ingredients and sustainability. Many dishes are built around vegetables, aged fish or lesser-known cuts of meat, with sauces and garnishes that reference classic French techniques. 

Florilège is known for its attention to origin and waste reduction, often using parts of ingredients that would typically be discarded. The result is a menu that feels thoughtful, grounded and rooted in both French and Japanese culinary traditions, without unnecessary excess or decoration.

📍 2F Garden Plaza D Azabudai Hills,5-10-7, Toranomon, Minato-ku, Tokyo, 105-0001

Lugdunum Bouchon Lyonnais

This restaurant captures the spirit of the city of Lyon with generous cuisine and a welcoming feel. Behind the kitchen at Lugdunum Bouchon Lyonnais is chef Christophe Paucod, born near Lyon and trained in some of France’s most prestigious establishments, including La Tour d’Argent and Le Plaza Athénée in Paris. After years in Japan as a chef instructor at Le Cordon Bleu and Executive Chef at Sofitel Tokyo, he opened Lugdunum in 2007 to introduce Tokyo to authentic bouchon-style dining.

The menu at Lugdunum focuses on traditional Lyonnais dishes prepared with care. You can find classics such as pike quenelles with Nantua sauce (light fish dumplings in a creamy crayfish sauce), pistachio cervelas sausage sage (a Lyon-style pork sausage studded with pistachios), and salade lyonnaise (salad with bacon, poached egg and croutons) served with pork ear cake. Cheese selections include Saint-Marcellin and cervelle de canut, a fresh herbed cheese specialty. For dessert, house-made options such as praline tart and vanilla île flottante complete the meal.

The interior feels like a true French bistro, wooden panels, chalkboard menus and vintage details creating a relaxed yet elegant atmosphere. Set in Kagurazaka, one of Tokyo’s most European-feeling districts, the restaurant blends seamlessly into its surroundings. 

📍1st Floor, Ebiya Building, 4-3-7 Kagurazaka, Shinjuku-ku, Tokyo, 162-0825

Le Bretagne

A long-standing favorite for casual French dining in Tokyo, Le Bretagne offers authentic Breton galettes and crêpes in a relaxed, café-style setting. Opened in 1996, it was the first crêperie in Japan to serve buckwheat galettes using traditional techniques from Brittany. The founder, Bertrand Larcher, has since expanded his influence across Japan with a focus on regional French cuisine and sustainable ingredients.

The menu features classic galettes made from 100% buckwheat flour imported from Brittany. Popular options include the complète with ham, cheese and egg, or the Paysanne with smoked bacon, mushrooms and cream. Sweet crêpes come with toppings such as homemade caramel, poached pears or dark chocolate ganache. 

The restaurant recreates the feel of a crêperie in Saint-Malo or Rennes. It’s casual, family-friendly and great for a quick lunch or a quiet dinner with friends. 

📍 4 Chome-2 Kagurazaka, Shinjuku City, Tokyo 162-0825, Japon

Tour d’Argent

Under Executive Chef Renaud Augier, Tour d’Argent Tokyo brings the storied Parisian legacy to modern diners. Born near Grenoble in 1981, Augier trained at Le Louis XV in Monaco and Domaine les Crayères before joining the Paris flagship. He assumed leadership in Tokyo’s only branch in 2013 and is the first Japan-based chef to receive the prestigious Meilleur Ouvrier de France award in 2019. In 2024 he was also honored with France’s Ordre du Mérite Agricole for promoting French culinary culture.

The menu features classic dishes such as pressed duck with rich sauce and goose foie gras prepared in a traditional style. Seasonal Japanese ingredients add a fresh touch. Cheese selections include varieties such as Saint-Maur and Bleu d’Auvergne. For dessert, you can enjoy Crêpe Suzette with pink grapefruit flambéed in cognac, along with special cakes for celebrations.

The opulent dining room feels like a period gallery, with chandeliers, antique decor and a view of Hotel New Otani’s 400-year-old Japanese garden. Guests enjoy highly polished service from tuxedoed staff, and sommeliers can select from over 1,000 wines by the glass or 15,000 by the bottle.

📍 Hotel New Otani, 4-1 Kioicho, Chiyoda-ku 

These five French restaurants in Tokyo offer a genuine taste of France, blending tradition with local ingredients and warm hospitality.