Kibun

Kibun in Nishiazabu is one of those rare spots that surprises you at every course. It’s an intimate counter where the chef blends local Japanese ingredients with French technique and global accents — and somehow makes it all work beautifully. Every dish tells a story. The ingredients are seasonal and sourced from across Japan, and the chef explains each one with quiet confidence. It’s not just dinner; it’s a creative, sensory experience. Refined, personal, and genuinely unique — Kibun stands out. Dude it’s worth it!

Sublime Fusion experience blending French and Mediterranean fare with Japanese cuisine. Only 5 people were present which made it quite exclusive. Chef Ugo was most engaging explaining every dish and taking the time to answer our questions. The Food itself was beautifully presented exploding in unique flavors. Interesting wine pairing from France and Japan that added to the whole experience. Highly recommended when in Tokyo

Amazing food and welcoming vibe, best dinner in Japan. It was a bit hard to find the entrance but the interior is really nice and cosy. The whole restaurant has welcoming vibe. Chef Ugo took care of every single customers(I was the only customer sitting there alone but I really felt comfortable) The food was stunning. It may looks simple but it was so inspiring. The way he blends the flavours of Japanese and French cuisine is superb. I am already looking forward to Kibun's next seasonal menu and their journey. I will definitely visit again.

If you are looking for a place to enjoy a memorable meal, you have to come to Kibun. Chef Ugo is such a talented man, showcasing his finesse in both French and Kaiseki techniques, his influences show in his meal in an extremely polished manner. Each dish was beautifully presented and the wine pairings by the sommelier was extremely on point. Wine pairings are usually hit and miss but the somm totally nailed it.

We randomly met Ugo in Tokyo and wanted to discover his cuisine at Kibun’s. What a fantastic experience it was! The way he blends Japanese and French technique is just amazing. The flavors and textures are all the time so well balanced. Quantities are perfect and the wine pairing is such a good idea to put courses to another level. The place is very cozy, and the open kitchen gives you the opportunity to see and talk with Ugo who can explain everything which made the experience even more interesting. Can’t wait to come back during my next trip in Tokyo.

I came here for a birthday dinner with my spouse. Overall experience was great. The quality of the food was very high, much of it locally sourced from various places in Japan, and the presentation was beautiful. The attention to detail and the explanation of each course from the chef was clear. He cooked and plated the dishes in the open kitchen, and then also brought it over to the table to serve us. Next time, I'd like to sit at the counter so I can watch the chefs prepare each dish more closely. Every dish had a unique taste and the ingredients were so fresh. In particular, the sauce with the conger was so tasty. The blood orange cold cream that contrasted with the warm pomfret fish complemented the flavors so well. The French pigeon was the best I've ever had in my life - meat was so tender and juicy. Squid was so so delicious with the shirako filling - creamy and tender, not chewy. Homemade bread and butter was also some of the best I've had. Warm and perfectly crunchy crust. We were lucky to get extra servings of if, and also the Kyoto bozushi which was also tasty. The chocolate tart and the pine ice cream with the citrus, plus the mango citrus desert were a perfect end to a great meal - not too sweet and with just the right amount of citrus refreshing cream. Lovely meal! I hope to come back.

A small secret place, the atmosphere of the restaurant is pleasant, the chef cooks in front of you, and you can discover his great culinary sensitivity. Kibun is the reflection of a mixture of 2 culinary cultures ... France & Japan ... Highly recommended ... Thank you 🙏

I think the side kitchen cooking (instead of counter) is costing you a lot of free advertisements lol. Also, I’d double down on the boldness, i.e. don’t listen to the goya haters. :)