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MICHELIN Guide Japan

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  • 2-2-1 Nihombashi-bakurocho, Chuo-ku, Tokyo, 103-0002, Japan
  • 15,000 JPY • Innovative
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m
MICHELIN Guide Japan

nôl

  • 2-2-1 Nihombashi-bakurocho, Chuo-ku, Tokyo, 103-0002, Japan
  • 15,000 JPY • Innovative
MICHELIN Guide’s Point Of View

Chef Tatsuya Noda says his theme is “nourishing the heart”. He seeks to offer new food experiences, to surprise and inspire through his cooking. The vegetable dish ‘Eat from the Field’ was inspired by his grandmother’s vegetables pickled in bran paste. The soup after the meal makes use of vegetable offcuts. The mindset behind this is of valuing ingredients and avoiding waste. He brings his rich sensibilities to Japanese food culture, creating dishes that combine the two.

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  • m One MICHELIN Star: High quality cooking, worth a stop!
Commitment to sustainable gastronomy
Initiatives

We believe it is a chef’s mission to be aware of environmental problems and to inspire people using familiar ingredients. There are no parts to be thrown away from carefully grown vegetables. Our ‘Scrap Soup’ made from vegetable scraps is a message for the society we live in.

Facilities & Services

  • T Air conditioning
  • V American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • M Diners Club credit card
  • JCB
  • } Mastercard credit card
  • 1 Notable sake list
  • N Particularly interesting wine list
  • X Visa credit card

Information

Opening hours
Monday: dinner
Tuesday: closed
Wednesday: closed
Thursday: dinner
Friday: dinner
Saturday: dinner
Sunday: dinner

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