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Nœud. TOKYO
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Nœud. TOKYO
The focus of the cuisine is aroma above all. Dishes are built around vegetables, with parts such as leaves, stalks and peels transformed through a variety of cooking methods. Presentation is modern, a layering of flavours and textures. The restaurant’s approach of ‘All Sustainable French’, using everything, wasting nothing, is its way of discovering new facets of familiar ingredients. Recycled materials in the décor reflect the same conviction.
"We use domestic ingredients exclusively from production areas that we have observed with our own eyes and strive to communicate the spirit in which the producers grew them. We also use deer and boar, which are overpopulated, in our dishes. We avoid fattened beef, which places a burden on the environment, and procure fish without specifying the kind to avoid depletion of marine resources."
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