Real French cuisine from a chef who values great ingredients


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Dishes made from the gifts of the Earth,
French cuisine like no other from a legendary chef.

In the quiet streets of Nishi-Azabu sits on little French restaurant that is becoming the talk of Tokyo. Make your way up to the door through an area decorated with a water and plant theme, where you will find the best in dining comfort with the fresh green of the garden just outside the windows.

Czech-made chandeliers glitter from the ceiling high above the floor, raising your expectations for the coming meal.

Chef Nobuyuki Shinya trained under the famous three-star Pierre Gagnaire, a man known as the Picasso of French cuisine.

A legend in his own right, Shinya is very careful to maintain the traditions of French cuisine, but continues to challenge himself to create new dishes using the spices of the Orient and other techniques.

Shinya's course menus are built on a solid foundation. The first part of that foundation is Shinya's natural understanding of how to bring ingredients together, creating dishes with incredible affinity by pairing ingredients with similar textures.

The second part can be seen in the composition of each course, with plates added one by one until the meal is complete.

Immerse yourself in the chef's culinary symphony, enjoying each note of flavour as it is played.

Evenings feature the "Chef's Inspiration" course. Diners can also sit at the chef's table - a perfect place to enjoy a meal with that special someone.

For celebrations and anniversaries, the restaurant can prepare vintage wines for your dining pleasure, and the restaurant can even help set up a surprise event.


Chef Profile

Chef/Nobuyuki ShinyaNobuyuki Shinya

Born in Osaka,1959.
Moved to France after working at French restaurants in Japan and trained under master chef Pierre Gagnaire. Returned to Japan where he became sous chef at Aux Baccanales in Tokyo, then chef at Blue Note Tokyo. Opened Cuillere in Nihonbashi, Osaka at the age of 41, and became executive chef at La Terre in 2014.



What do you think is important in cooking?
As a chef, I have to be able to cook in any situation. It sounds obvious, but you always have to be conscious of what's around you.

When I'm training chefs, I try to clearly teach them the true essence of cooking so they are able to cook with the minimum amount of equipment and ingredients. It's important to be careful to avoid work that is unnecessary.
Have any of your experiences been useful in your work?
When I trained under Pierre Gagnaire, we had to change the recipes every day, but that was a part of learning real French cuisine. If you have the basic foundation, you can apply it in many ways.

Of course, I also had study French when I wasn't working or sleeping. That experience has helped me too. If you didn't know French, the people who started at the same time as me would end up much farther ahead. I have a very rebellious nature, and I hate to lose.

Manager Profile

Manager/Ryo TakizawaRyo Takizawa

Born in Tokyo,1976.
Learned the basics of hospitality at Hotel Okura Tokyo before moving to Sydney to work at the Sheraton Hotel. Has managed a number of famous restaurants since returning to Japan, and became manager at La Terre in 2014.



What do you try to do when providing service to customers?
I try to never say no. For example, if it's someone's birthday and they want a wine from the year they were born, many restaurants may find it difficult to accommodate that request. But for us, we try to make every effort to make the customer happy.
Do you have any stories of services you've offered?
I remember one couple that seemed like they were just starting to get to know each other. We set the mood for them with a private room, rose petals scattered around, and candles. They were very happy. I always aim to give the customers more than they ever could expect.

Restaurant Info

Restaurant NameLA TERRE
AreaNishiazabu / Roppongi / Azabujuban
Opening day23rd September, 2014
Hours of Operation 11:30~(LO14:00)
Closed Sunday
*Available for booking on public holidays.
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge10%
Dress Code Enforced

*No sandals.

Children Permitted

*Depending on their age(under 3 years-old), please contact us in advance.

Facebook page
Twitter Page
Capacity 46 seats
Seat area

Terrace seating available

Chef's table available

Private Rooms Available

*Private room ① available for parties of 6
Private room ② available for parties of 4



Private party Available

*Parties: 28 seats, up to 60 standing.
For parties of 10 or more

Private party options

microphone・audio equipment


Smoking Smoking prohibited

*There is a smoking area in a bar.

Pets OK Not possible

*Guide dogs,assistance Dogs only.

Parking Available

*Coin parking available nearby.

Sommelier/Bartender Sommelier Bartender
ReceptionistReceptions/Business Dinners
Serving SizeHeavy

Top-quality ingredients

*Courses are made using seasonal ingredients.

Can vehicles be arranged?Yes
Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available


Foreign Language Speaking Staff Available


Services for Foreign GuestsTaxis can be arranged when returning to hotel
Religious Food Restrictions Possible

*Available if ordered ahead of time

Souvenir Handling Available

*Whole cake (An advance reservation is required.)


*Please contact the restaurant by phone to make a reservation.

AddressNT Bldg 1st Floor, 4-10-6 Nishi-Azabu,Minato-ku, Tokyo, 106-0031
Phone Number


(Available in English)

Fax Number


(Available in English)

Access■8 minutes walk from Hiro-o St. on the Tokyo Metro Hibiya line.
LunchLunch Course¥3,800(税別)
Lunch Course¥5,000(税別)
DinnerDinner Course¥10,000(税別)
Chefs Table¥18,000(税別)
Available wines

Approx. 400 types

Primarily French wines, Italian wines, and New-world wines.

Available sakes

Approx. 5 types

Original Japanese sake is available.

Available Cocktails

Approx. 50 types

A variety of fruits cocktail is available.

Available whiskies

Approx. 100 types

Available beers

Approx. 1 types

Asahi Jukusen.

Available shochus

Approx. 2 types

Shochu of in-house production.

Drink Carry-out Permitted
Wine Glass of wine ¥1,000
Bottle of wine ¥5,250

Restaurant Interior

Check for Open Tables