Found on the 10th floor of La Porte Aoyama, a five minute walk from Omotesando Station in Tokyo and ten from Shibuya Station, where upscale boutiques converge along Aoyama-dori Street, Benoit is a French restaurant that showcases the classic cuisine of Paris.
The original Benoit opened in 1912 in Paris, and is still loved by Parisians and gourmands even now, more than a century later. Later, French star chef Alain Ducasse established the restaurant in Aoyama in 2005, taking over the restaurant’s traditional style.
In the kitchen, Takahiro Noguchi was appointed Executive Chef in 2011. He trained at Domaine de Beauvois near Luynes and Le Choiseul à Amboise. After returning to Japan, he built his career at Chez Matsuo, inspired by the cuisine and spirit of Alain Ducasse, who places importance on vegetables and focuses on the water content of the ingredients themselves.
As for the produce that forms the heart and soul of the restaurant’s food, he puts his trust in his vegetable and fish suppliers, who deliver traceable, high quality ingredients each morning. With his team, the chef decides the day’s menu at a daily ingredients meeting.
This attention to detail can be tasted in their cooking. The soup, for example, prepared with seasonal ingredients, variation and careful work, is an impressive mainstay. In the summer, the restaurant serves the classic vichyssoise (chilled potato soup) for guests at lunch, and its specialty soup de poisson at dinner. Salade Benoit is a popular dish that can be eaten in large portions with vegetables, foie gras, bacon, and chicken gizzards. Also a favourite with guests is the prix fixe menu, which allows diners to choose their favorite dish from a concise range of classic or seasonal dishes.
The restaurant offers a total of 1,400 bottles of wine, including white, red, champagne and rose. Wines by the bottle hail from France, while wines by the glass lean more global. As a bistro, besides classic champagne, Burgundy and Bordeaux, the restaurant also offers a wide selection of independent wines from small producers, allowing guests to discover lesser-known vineyards, with a monthly sommelier-recommended pairing a popular choice. Non-alcoholic cocktails are also available, including Benoit Soleil, a refreshing concoction of orange juice, organic lemonade, and sparkling grape.
Ascending the spiral staircase from the tenth floor entrance to the eleventh floor, the dining room is imbued with a bright, warm atmosphere created with materials brought in from France, such as the Versailles-style oak floor, the cement lattice with an striking motif, and a walnut bistro table, reminiscent of residences in southern France. Vintage details such as old bottles, antique iron boxes, and unglazed pots add an accent to the interior, each hand-selected by Alain Ducasse himself at a French flea market. Tableware, imported from France, was also selected by Ducasse, while ceiling frescoes are reminiscent of the Provence sky.
The restaurant is suitable for entertainment, dates, parties and family gatherings while enjoying fine cuisine, and for those seeking to enjoy authentic French flavours and atmosphere.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Omotesando Station, Exit B2 (Tokyo Metro Ginza Line, Tokyo Metro Chiyoda Line, Tokyo Metro Hanzomon Line)