Tokyo Gastronomy

LA TABLE de Joël Robuchon

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About Chef

Background:

- Born in April 1945 in Poitiers, France, Joël Robuchon's culinary journey began in his youth, growing up in a religious Catholic family. As the youngest of four siblings, he entered a seminary at the age of 12 but later shifted his focus to the culinary world.
-At the age of 15, he embarked on his culinary apprenticeship at the Relais de Poitiers hotel, where he honed his skills in basic culinary techniques.
Achievements:

Achievements:

Joël Robuchon's illustrious career is marked by a series of remarkable achievements. In 1966, at the age of 21, he became a member of "Compagnon du Tour de France," showcasing his dedication to mastering the art of French cuisine. At 29, he assumed the role of head chef at the Hotel Concorde La Fayette, overseeing a staff of 90 and preparing meals for 3,000 customers per day. His exceptional culinary skills were recognized when he was awarded the prestigious Meilleur Ouvrier de France (MOF) at the age of 31 in 1976.
Philosophy:

Philosophy:

Joël Robuchon's culinary philosophy centers around the belief that cooking is an act of love. He views the culinary arts as a form of expression, comparable to music and painting, requiring dedication, regularity, and a commitment to delivering messages of love through the medium of food. His passion for people and ingredients is reflected in each dish, and he finds inspiration in the smiles of guests enjoying his creations.

Equipment and Services

  • Air conditioning
  • Interesting wine list
  • Terrace

Credit cards accepted

  • Amex
  • Diners club international
  • Japan Credit Bureau
  • Mastercard
  • Visa

Credit cards accepted

  • Amex

  • Diners club international

  • Japan Credit Bureau

  • Mastercard

  • Visa

Closed
12h00 - 19h30
  • Monday 12h00 - 19h30
  • Tuesday 12h00 - 19h30
  • Wednesday 12h00 - 19h30
  • Thursday 12h00 - 19h30
  • Friday 12h00 - 19h30
  • Saturday 12h00 - 19h30
  • Sunday 12h00 - 19h30

All the time ranges are in local time

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