Tokyo Gastronomy

Le Coq

  • ¥¥¥

About Chef

Chef Mitsuhiro Hiruma:

Background:
Born on February 19, 1963, in Tokyo, Chef Mitsuhiro Hiruma embarked on his culinary journey at the age of 19 when he moved to France. Over the course of eight and a half years, he immersed himself in the culinary scene, training in renowned establishments such as "Le Mouflon," "Guy Savoy," "Le Carlton," "Jamin," and "L'Esperance." His extensive apprenticeship in three Michelin-starred kitchens solidified his foundation in French gastronomy.

Achievements:
Chef Hiruma's dedication and passion for the culinary arts led him to study under the tutelage of the legendary Joël Robuchon. This mentorship provided him with invaluable insights and skills that he later brought to his own restaurant, Le Coq. His achievements include serving as the head chef at "Q.E.D. Club" in Ebisu for three years and founding "Le Coq" in 1997, a testament to his commitment to delivering exceptional dining experiences.

Philosophy:
Chef Hiruma's culinary philosophy is a harmonious blend of his rigorous French training and a desire for simplicity. Despite honing his skills in grand establishments, he chose to embrace minimalism at Le Coq, where the kitchen is compact, and the focus is on essential tools and equipment. His belief in the importance of direction and cohesion among the team is evident in the intimate setting of Le Coq, where he and his wife, Mayumi, manage all aspects of the restaurant.

The decision to cut down on the size of the kitchen and the staff is rooted in Chef Hiruma's belief that a streamlined approach allows for more thorough mastery of the available tools. He values the freedom to change course if needed, emphasizing the importance of spontaneity in the culinary process.

Life Journey:
In 2007, Chef Hiruma and his wife took a transformative journey to France, spending a year in Paris. This experience allowed them to soak in the essence of French living and further refine their culinary approach. Upon returning in 2008, they relocated Le Coq to Ebisu, where Chef Hiruma continues to weave his experiences, skills, and personal touch into the fabric of every dish.

Equipment and Services

  • Air conditioning

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
17h30 - 22h30
  • Monday 17h30 - 22h30
  • Tuesday 17h30 - 22h30
  • Wednesday 17h30 - 22h30
  • Thursday 17h30 - 22h30
  • Friday 17h30 - 22h30
  • Saturday 17h30 - 22h30
  • Sunday 17h30 - 22h30

All the time ranges are in local time

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