Progressive French cuisine
that is constantly striving for the new
Le Mange-Tout is a freestanding restaurant nestled in a quiet residential area of Kagurazaka.
The restaurant only seats 14 diners, but gourmets gather from all over the country seeking out the proficient skills of Chef Noboru Tani.
Tani has trained at some of the most famous restaurants in France, including "Au Crocodile" and "Schillinger".
Even with such a successful career under his belt, he has not lost the drive to challenge himself even further.
He says "When I was young, people thought of French cuisine as something classical. But, rather than trying to stubbornly preserve it, I want to turn it into something new."
This notion of flexibility is incorporated into every single portion. For example, the Ryukyu pork used in one particular dish takes its inspiration from Cantonese cuisine: it is roasted until the skin is charred and crispy to seal in the flavor of the meat.
"Despite the effort that was put into each dish, such as pickling the pork in salt for a week, the dishes are presented in a modest way. The dish's appearance does not give away that effort.
In reality, an amazing amount of work goes into it. I love to create dishes that are more than meets the eye," says Tani.
This spirit, that may be called French-style sophistication, is prodigious. Of course, fans of this restaurant fall in love with these kinds of surprises that cannot be experienced anywhere else.
Hidden surprises in every dish.