Recte

Revisiting the Michelin-starred restaurant Recte, its most distinctive feature lies in the use of the traditional Japanese “kamado” (a clay oven) for cooking. This method maximizes the natural flavors and aromas of the ingredients. Chef masterfully combines traditional French culinary techniques with Japanese cooking methods, creating a unique gastronomic style. The delicacy and presentation of the dishes made this restaurant my favorite dining experience of this trip.

This was by far the best meal I had during my recent trip to Tokyo 👍 Chef Sasaki’s ability to highlight the exquisite flavors of seasonal, local ingredients is unparalleled. Every dish was a delight, and I truly savored each bite, appreciating the journey of the food from farm to table. The attendants were also incredibly welcoming and made us feel right at home. I highly recommend Recte to anyone seeking an exceptional dining experience centered around seasonal ingredients prepared to the highest standard💕

This was the most incredible dinner we have had in Tokyo! The food was delicious, so well executed and the service was exceptional. Highly recommend Recte.

I had the opportunity to visit "Recte" for my last lunch in Tokyo before leaving Japan. Bittersweet, for I was both saddened that my stay in Japan had come to and end but the sweet lay in the fact that the lunch was a glorious ending. Chef Sasaki is responsible for the delightful "Menu de Saison", inspired by the gastronomy of the South of France (where he spent close to a decade training in Nice, Provence, Arles etc...). He is meticulous and talented, but above all, shares a genuine understanding and passion of food. His flavors are symbiotic, and he imparts within each dish creativity and, most importantly, deliciousness (not sure that's a word). Take "Aji", the horse mackerel. Popular in Japan and South Korea, it is an inherently cultural ingredient. Yet Chef Sasaki pairs it with a "ratatouille". Yes, skepticism can be an initial reaction. But when you take a bite, the slight acidity of the bell peppers and tomatoes within the ratatouille is a beautiful partner to the briny, natural flavor of the mackerel. When you walk up the stairs leading up to this restaurant, you are hungry. When you walk down the stairs from this restaurant, you'll be quite full, but you'll still be thinking about food.

One of the most detailed sensitive French I’ve had. You walk for a couple of minutes from Ebisu station and is on the second floor of a small building. Can’t believe a restaurant like this exists in the neighborhood. Every dish was super detail oriented and you can tell the chef really thought through the texture and taste. Highly recommend to try it once. You should know basic Japanese since the waiter only speaks Japanese I believe.

Such an excellent mix of local ingredients with charcoal flavors and French influence. We loved it.

One of the best French restaurant in Japan. The chief had been trained in France fir 9 years. All the dishes are delicious. The waiter can speak simple English.

Food and service were impeccable. Small and intimate location.