Experience unforgettably luxurious French dining and the ultimate in hospitality

L'art et la maniere

ラール エラ マニエール
Move To Restaurant Info

Enjoy emotionally engaging,
creative cuisine paired with the perfect wine.
Experience typical Ginza class and grace
in a place of luxury.

Take one step into the basement of this building in Ginza, and you will find a French restaurant that is simply extraordinary.

Iron art decorates the walls with a marronier flower motif, and each guest is welcomed to their table with a rose placed in the centre.

The white base of the design creates a beautiful overall feel that is particularly well-received by female guests.

Owner Noriatsu Yoshioka also serves as sommelier, and in that field he has a rich set of experiences, working as sommelier at 3-star Le Jardin des Sens in Southern France and on the staff at the opening of the Paris location of Restaurant Hiramatsu.

After returning to Japan, Yoshioka served as manager at the launch of Sens & Saveurs and other restaurants. He opened his own restaurant, L'art et la manière, at the age of 34.

He is famous for being at the forefront of next-generation French cuisine.

Hideaki Nagaya was an old friend of Yoshioka's who - after showing off his skills at Sens & Saveurs - became executive chef at L'art et la manière in September 2014.

Their close relationship helped them refine the concept, and create an even higher level of sophistication.

The menu is simple - there is only a single dinner course available, called Kizuna. The menu is laid out in poetic themes that stimulate the imagination - from "scenery" and "roots" to "seasonal" and "connections."

The menu's themes are bursts of inspiration that arise as Nagaya is coming up with new dishes, each of which contains within it both the chef's delicate sensibility and a sense of the seasons - and a hint of the lands of Southern France where he trained.

Yoshioka places great emphasis on the atmosphere at each table and on each guest's desires, and in selecting the wines, one feels little sense of imposition, only a feeling of intimacy that embodies the restaurant's name, which Yoshioka has interpreted to mean, "proper guidance."

Such refined hospitality promises an evening of bliss.


Sommelier Profile

Sommelier/Noriatsu YoshiokaNoriatsu Yoshioka

Studied wine for three and a half years before moving to France.
Spent the same amount of time in France as a sommelier at such famous restaurants as Le Jardin des Sense and Restaurant Hiramatsu.

After returning to Japan, worked as overall manager for the launches of Sens & Saveurs and Café & Bistro Pourcel before opening his own restaurant L'art et la manièr in 2009.



What made you become a sommelier?
I used to be a hotelman, and basically had zero knowledge of wine. At the hotel I did everything from customer service at the front desk to staffing banquets and providing service in the restaurant.

What seemed to be the best match for me was working in the restaurant, and I realized that to provide perfect service, I needed to know about wine. That's when I started studying.
How did you study?
I started studying under a famous wine master in Kyoto. He didn't just give me wine knowledge. He also taught me to look at society from a wider perspective by contributing more through things like taking part in neighbourhood clean-ups.

Of course you need to understand wine, but the most important thing is to build a trusting relationship with people.

That is the most valuable thing I took from my three and a half years in Kyoto. I haven't learned everything I can yet, but I am going to keep trying to be the type of person my teacher taught me to be.

Chef Profile

Chef/Hideaki NagayaHiromi Koshimizu

After graduating from Musashino Cooking College in 1997, worked at Monna Lisa in Ebisu and with Yoshioka for the 2000 launch of Sens & Saveurs in Marunouchi.

Moved to France and gained experience at 3-star Le Petit Nice, and 2-star Le Clos de la Violette.

Returned to Japan and worked as head chef at L'Effervescence in Nishi-Azabu from its opening. Moved to Narisawa in Minami-Aoyama, to Restaurant Yonemura in Ginza, before becoming executive chef at L'art et la manièr in September 2014.



What made you want to become a chef?
It started when I was young, and I made a cutlet sandwich for my mother when she was sick. She didn't say a word, but I have never forgotten the smile she gave me as she ate it.

Food has the power to give us strength and to make us happy, and when I realized that, I knew I wanted to be a chef.
What do you do to make a meal more exciting?
I serve food that you can only get at L'art et la maniere.

You can get cassoulet and other popular French dishes in many places but I want to give guests something they will find nowhere else.

Restaurant Info

Restaurant NameL'art et la maniere
ラール エラ マニエール
AreaGinza / Yurakucho / Marunouchi / Yaesu
Hours of Operation Lunch: From 11:30 (Last order 13:00)
Dinner: From 18:00 (Last order 21:00)
Mondays dinner only
Closed Sundays
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge10%
Dress Code Enforced
Children Permitted

*Available if ordered ahead of time

Facebook pagehttps://www.facebook.com/lartetlamaniereGINZA
Capacity 26 seats

*Parties: 26 seats, up to 35 standing.

Seat area

Waiting space available

Sofa seating available

Couple's seating available

Private Rooms Available
Private party Available
Smoking Smoking prohibited
Parking Available

*Coin parking available nearby.

Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Vegetarian Not Possible

*Available if ordered ahead of time

Religious Food Restrictions

*Available if ordered ahead of time

Address Optica B1, 3-4-17 Ginza, Chuo-ku, , Tokyo, 104-0061
Phone Number


(Only available in Japanese)

Access■3 minutes walk from Ginza St. on the Tokyo Metro Ginza,Marunouchi and Hibiya lines.
■5 minutes walk from Yurakucho St. on the JR Yamate and Keihin-Tohoku lines.
Available wines

Approx. 320 types

Wine selected by in-house sommelier.

Available beers

Approx. 1 types

COEDO brewery beer

Restaurant Interior