Chef Kazuya Iguchi has honed his career at famous French restaurants such as "Tateru Yoshino Ginza" (Tokyo), "Le Comptoir de Benoit" (Osaka), and "Michel Bras TOYA Japon" (Hokkaido).
He has honed his career at renowned French restaurants, including "restaurant RK / REVIVE KITCHEN THREE AOYAMA", where he served as chef, and has worked as chef of the vegetable-based French restaurant "restaurant RK / REVIVE KITCHEN THREE AOYAMA".
Modern French cuisine with seasonal ingredients and the theme of "fermentation" to please the body.
TOUMIN is a 12-seat counter restaurant where unique Japanese ingredients are prepared in front of your eyes with the help of yeast and fungi.
Please enjoy the monthly course that changes monthly, in which you can feel the energy of ingredients that have been "hibernating" in fermentation and salting, and the richness of Japan's oceans, forests, and natural surroundings.
*It will start all at once at the time of your reservation. We will open the door 15 minutes before, so please come with plenty of time.
*If you have a wide range of allergies or food allergies, please let us know in advance so that we can do our best to accommodate you. (Please be sure to confirm this in advance with your guests.)
*In addition, we take 10% service charge.
|Regular holiday||Sundays and Mondays|
Junior high school students and older (who can eat the same course as adults
Cash, Credit Card
|Address||2-24-14, Nishiazabu 2-chome, Barbizon 73 2F, Minato-ku, Tokyo|
|Current reservation period||until Wed Jan 31 2024|
|Next round opens||
Jan 1, 2024, 15:00
|Maximum frequency||1 time(s) per month|
|After making reservation||5%|
|7 days prior to the day||30%|
|3 days prior to the day||50%|
|on the previous day||100%|