BON CHEMIN
Tokyo
French
Michelin
JPY 4,598+
Japan Restaurant Awards
2019
2018
2017
Japan Restaurant Awards
2025
2023
2021
About
Founded in 1982, Restaurant Hiramatsu Hiroo has been devoted to pursuing the true essence of gastronomy for decades. It stands as the flagship restaurant of Executive Chef Hiroyuki Hiramatsu and his origin, dedicated to carrying the traditions of French cuisine into the future.
Besides, tucked away in the basement lies Le Club des Vins Hermitage, a hidden gem offering an exclusive and relaxed dining experience. This special space features a flexible à la carte menu and an extensive wine list, allowing guests to enjoy the signature Hiramatsu taste in a more casual style tailored to their preferences.
With meticulously selected ingredients and wines, honed techniques, attentive and elegant service, and an exceptional atmosphere, we invite you to indulge in a moment of pure bliss.
Menu & Courses
Lunch
Menu Voyage
JPY
25,300
Chef's 7-course menu. Petit salé, amuse bouche, appetizer, fish, meat, dessert, small pastry and after-dinner beverage. The menu changes seasonally in about a month. Restaurant Hiramatsu This is the No. 1 popular course for those who enjoy the encounter with Hiroo.
Hokkaido raw sea urchin and charred polo leek coupe with chèvre ecume, duck foie gras brioche with salad of mushrooms from Hasegawa Farm in Shizuoka Prefecture, French Bresse chicken quenelle and lobster ravioli style, and crustian of fishing goldfish from Katsuura in Chiba Prefecture with sauce jeux de poisson, Meuniere of veal loin from Brittany with morel mushrooms, au gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Hokkaido raw sea urchin and charred polo leek coupe with chèvre ecume, duck foie gras brioche with salad of mushrooms from Hasegawa Farm in Shizuoka Prefecture, French Bresse chicken quenelle and lobster ravioli style, and crustian of fishing goldfish from Katsuura in Chiba Prefecture with sauce jeux de poisson, Meuniere of veal loin from Brittany with morel mushrooms, au gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Lunch
Menu Gourmandes
JPY
37,950
Chef's choice of 8 dishes. Petit salé, amuse bouche, 2 appetizers, fish dish, meat dish, dessert, small pastry and after-dinner beverage. Enjoy appetizers made with an abundance of seasonal vegetables. This luxurious full-course lunch is suitable for special occasions and celebrations.
Italian red bell pepper Shizuoka Prefecture fruit tomatoes, Loire white asparagus Hollandaise with vin jaune, Italian li de veau meuniere and Lake Shinji wild eel gruyere with barley straw aroma, Wakayama Prefecture live-clawed cold flatfish and Poireau Champagne style, Gifu Prefecture Gujo City Otsubo-san's stock Bordelaise-style with seasonal mushrooms, Gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, Mignardises and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Italian red bell pepper Shizuoka Prefecture fruit tomatoes, Loire white asparagus Hollandaise with vin jaune, Italian li de veau meuniere and Lake Shinji wild eel gruyere with barley straw aroma, Wakayama Prefecture live-clawed cold flatfish and Poireau Champagne style, Gifu Prefecture Gujo City Otsubo-san's stock Bordelaise-style with seasonal mushrooms, Gratin of ancient flowers from Nakai Farm in Ikoma, Nara Prefecture, Mignardises and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Lunch
Dinner
Menu Saison
JPY
50,600
Lunch
This is a full-course French dining experience where you can savor eight exquisite dishes from our dinner course during lunch. Enjoy a truly authentic classic French cuisine, featuring carefully selected ingredients and the traditional style unique to Restaurant Hiramatsu Hiroo.
・Italian Red Bell Pepper & Shizuoka Fruit Tomato
・Hokkaido Notsuke Scallop Chaufroid with the Aroma of Black Truffle, Jerusalem Artichoke Mousseline, and Broad Beans
・Consommé Royale of Iwamizawa Pheasant from Hokkaido
・Roasted Brittany Blue Lobster with Sauce Civet d'Homard, Poached White Asparagus from the Loire
・Pyrenees Milk-fed Lamb "Chambaron Style"
・Nara Ikoma Strawberry "Effe" with Gratin of Koto-ka Strawberries by Mr. Fujiwara
・Mignardises
・Coffee or Tea
*For private room use with 5 guests or fewer, a room charge of ¥20,000 (excluding tax) will apply.
This is a full-course French dining experience where you can savor eight exquisite dishes from our dinner course during lunch. Enjoy a truly authentic classic French cuisine, featuring carefully selected ingredients and the traditional style unique to Restaurant Hiramatsu Hiroo.
・Italian Red Bell Pepper & Shizuoka Fruit Tomato
・Hokkaido Notsuke Scallop Chaufroid with the Aroma of Black Truffle, Jerusalem Artichoke Mousseline, and Broad Beans
・Consommé Royale of Iwamizawa Pheasant from Hokkaido
・Roasted Brittany Blue Lobster with Sauce Civet d'Homard, Poached White Asparagus from the Loire
・Pyrenees Milk-fed Lamb "Chambaron Style"
・Nara Ikoma Strawberry "Effe" with Gratin of Koto-ka Strawberries by Mr. Fujiwara
・Mignardises
・Coffee or Tea
*For private room use with 5 guests or fewer, a room charge of ¥20,000 (excluding tax) will apply.
Dinner
Chef Nakagawa has selected the finest Japanese ingredients from all over Japan to play a leading role in eight special dishes prepared with traditional and innovative techniques. This is a course that will give you a taste of our restaurant's current state, where the authenticity of inherited French cuisine meets new ingredients and new sensations.
Italian red peppers, Shizuoka Prefecture fruit tomatoes, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de l'Omar, white Loire Poached asparagus, Chambarron-style Pyrenean milk-drinking lamb, Nara Prefecture Ikoma strawberry étouffée, Fujiwara's ancient flower gratin, mignardises, after-dinner beverage
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Chef Nakagawa has selected the finest Japanese ingredients from all over Japan to play a leading role in eight special dishes prepared with traditional and innovative techniques. This is a course that will give you a taste of our restaurant's current state, where the authenticity of inherited French cuisine meets new ingredients and new sensations.
Italian red peppers, Shizuoka Prefecture fruit tomatoes, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de l'Omar, white Loire Poached asparagus, Chambarron-style Pyrenean milk-drinking lamb, Nara Prefecture Ikoma strawberry étouffée, Fujiwara's ancient flower gratin, mignardises, after-dinner beverage
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Dinner
Hermitage Menu
JPY
25,300
This is a guide and course plan at [Le Club des Vins Hermitage]. You can enjoy 6 dishes of this evening recommended by our chef, Mr. Inoue.
(Example)Appetizer / Amuse / Appetizer / Fish / Meat / Cheese or Dessert
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
(Example)Appetizer / Amuse / Appetizer / Fish / Meat / Cheese or Dessert
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Dinner
Menu Découverte
JPY
75,900
Tradition and innovation. This course is the quintessential taste of Restaurant Hiramatsu Hiroo. The sumptuous eight-course menu features a selection of the finest ingredients in a classic style, and also features Executive Chef Hiramatsu's specialties. A lineup of prized items that must be tasted at least once.
Buffalo sea urchin and turnip flan from Rausu, Hokkaido; Mikuei Akaza prawn from Suruga Bay, Shizuoka Prefecture, served with caviar crystal and watercress jus; duck foie gras wrapped in crape cabbage with truffle jus sauce; kinki from Rausu, Hokkaido, and tiger puffer fish from the prefecture in consommé Bouillabaisse; Kishu duck roti from Wakayama Prefecture and its thigh in truffle sauce Confit of Kishu duck from Wakayama with truffle sauce, white asparagus and morel mushrooms from Loire, strawberry épouffée from Ikoma, Nara, gratin of Mr. Fujiwara's ancient flower, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Buffalo sea urchin and turnip flan from Rausu, Hokkaido; Mikuei Akaza prawn from Suruga Bay, Shizuoka Prefecture, served with caviar crystal and watercress jus; duck foie gras wrapped in crape cabbage with truffle jus sauce; kinki from Rausu, Hokkaido, and tiger puffer fish from the prefecture in consommé Bouillabaisse; Kishu duck roti from Wakayama Prefecture and its thigh in truffle sauce Confit of Kishu duck from Wakayama with truffle sauce, white asparagus and morel mushrooms from Loire, strawberry épouffée from Ikoma, Nara, gratin of Mr. Fujiwara's ancient flower, mignardises, and after-dinner beverages.
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Dinner
Menu Caviar
JPY
75,900
This eight-course menu allows you to enjoy the charm of the finest caviar to the fullest. From the classical style of enjoying the caviar itself, to the intoxicating combination of the finest ingredients and caviar, this unique course is the ultimate in French culinary extravagance. Reservations required by the day before.
Caviar Au Chetra, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de Homard, poached white asparagus from the Loire, Pyrenees Chambarron-style milk-drinking lamb from Pyrénées, Strawberry étouffée from Ikoma, Nara Prefecture, Gratin of Mr. Fujiwara's ancient flower, Mignardises, After-dinner drink
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Caviar Au Chetra, Hokkaido Notsuke scallops chauffeau-froid with black truffle, Topinambourg mousseline and fava beans, Hokkaido Iwamizawa treasure pheasant consommé royale, Brittany lobster roti with sauce civet de Homard, poached white asparagus from the Loire, Pyrenees Chambarron-style milk-drinking lamb from Pyrénées, Strawberry étouffée from Ikoma, Nara Prefecture, Gratin of Mr. Fujiwara's ancient flower, Mignardises, After-dinner drink
Mars 2025
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
Dinner
Menu Signature
JPY
101,200
This is our most luxurious course, offering eight dishes that have been carefully selected. Only the best of the finest ingredients are selected and cooked with finely honed senses, technique, and unique cooking methods. Please enjoy to your heart's content an elegant table where you can savor a little bit of the best of the best. Dishes will change depending on the day's arrivals. Reservations required by the day before.
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
A room charge of 20,000 yen (tax not included) will be added to the private room for a party of 5 or less.
*Tax and service charge to the restaurant included.
*The course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
*Please note that the price may vary depending on market conditions.
Features
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English-speaking staff are available
-
【Restaurant Hiramatsu Hiroo】Available
【Le Club des Vins Hermitage】Guests aged 16 and above, and able to enjoy the course meal -
11,000 JPY/Bottle
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-
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Reservation Notes
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Price Range:
Lunch: JPY 25,300 - JPY 50,600
Dinner: JPY 25,300 - JPY 101,200 -
Dietary restrictions / Allergies:
If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.
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Arrival time:
Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.
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Dress Code:
【Restaurant Hiramatsu Hiroo】
Elegant casual wear is recommended. Jackets are recommended for men at dinner time.
【Le Club des Vins Hermitage】
Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)
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Children:
【Restaurant Hiramatsu Hiroo】
Available
【Le Club des Vins Hermitage】
Guests aged 16 and above, and able to enjoy the course meal
-
Others:
We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.
Information
| Total Seats | Restaurant Hiramatsu Hiroo: 32 Seats Le Club des Vins Hermitage: 5 Seats |
|---|---|
| Operation hours | 【Restaurant Hiramatsu Hiroo 】 Lunch: 11:30 AM - 03:30 PM（L.O. 02:00 PM） Dinner: 06:00 PM - 11:00 PM（L.O. 09:30 PM） 【Le Club des Vins Hermitage】 06:00 PM - 00:00 AM |
| Regular holiday | 【Restaurant Hiramatsu Hiroo】: Mondays (If the day falls on a national holiday, it will be moved to the following day.) , 【Le Club des Vins Hermitage】: Mondays, Tuesdays *The restaurant may be temporarily open or temporarily closed. |
| Payment methods | Cash, Credit card available |
| Smoking | Not Allowed |
| Address |
5-15-13 Minami-Azabu , Minato-ku, Tokyo
東京都港区南麻布5-15-13
|
| Nearest station |
Hiroo station
|
| Directions from station |
1 minute walk from Hiroo station
|
