Restaurants
COMME À LA MAISON
                            
                                6-4-15 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
                                    ·
                                
                                
                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        Reservations are not available for this restaurant on our site
Find bookable restaurants near meCOMME À LA MAISON
                            
                                6-4-15 Akasaka, Minato-ku, Tokyo, 107-0052, Japan
                            
                        
                        
                            
                            
                                
                                    ¥¥
                                    ·
                                
                                
                                    French
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Solo dining
                                    
                                
                            
                        Yuji Wakui faithfully recreates the cuisine of southwestern France, taught to him by a chef from Landes. From pâté de campagne to terrine de foie gras and duck confit, all are prepared with heartfelt affection. But Wakui reserves a special fondness for soupe de garbure, a simmered mélange of ham, duck, white kidney beans and other ingredients that spreads the flavours of Landes to a ready audience in Tokyo. Unwavering faithfulness to tradition wordlessly expresses Wakui’s gratitude to his mentor.
 
                                         
                                        