Universally-enjoyable top-quality French food and wine - even in the middle of the night.

la cave de Noa

ラ カーヴ ド ノア
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The ideal combination of
traditional French cuisine and pure freedom to choose.

Late at night,
gourmands after a delicious meal gather here.

There are a lot of wine bars around, and it wouldn't be too far off to call La cave de Noä a wine bar. Whatever it is, it's undoubtedly French.

It is run by Nagahide Shimamoto who once worked as chef and sommelier at the famous Georgian Club when it was located in Nishi-Azabu, and at French restaurants such as Pierre Gagnaire Tokyo and à nu.

Throughout his career he has believed that the best way to welcome customers was to build a restaurant that offered both freedom and high quality.

This restaurant is where those ideals were brought to life. Most wine bars that offer real food stop serving meals early, but here, customers can order anything off the menu from when they open, until last order is called at 3:30AM.

The menu offers classic French dishes like roast duck breast and foie gras mousse. Main dishes are all ¥2000-¥3000, and portions are big enough for two. But here they pay great care to everything, including cost, so customers dining alone can order half-portions.

One other thing that makes this restaurant special is that they have no wine list. Simply tell them your budget and preference, and Shimamoto will select the best wines to go with your meal.

He doesn't want his guests to feel uncomfortable talking about specific prices, so wines are graded in bands. For example A wines are ¥5,000-¥7000, B wines are ¥7,000-¥10,000, and so on.

You can also go the opposite way and choose your food based on your wine, or get suggestions on which dish would be a good follow-up to another. Almost anything goes, and the staff really believe that communicating with the customer is something to enjoy.

This is a relaxed place where people who love their food can be reenergized for the following day.


Chef Profile

Nagahide ShimamotoNagahide Shimamoto

Born Osaka, 1975. Trained at the old k4 bar in Osaka's Umeda area before moving to France. After returning to Japan, worked at The Georgian Club in Nishi-Azabu for nine years, six as chef-sommelier. Worked at l'Auberge de l'Ill Tokyo, Pierre Gagnaire Tokyo and other restaurants before becoming manager at à nu in 2009. Opened La cave de Noä in October 2013.



How did you become a sommelier?
I used to work as a bartender in a bar in Osaka, but then one of the older guys told me that I should get into wine. I started to learn about it and was really drawn to the broader perspective it gave me.

This was back when the Kansai area still didn't have any wine bars, so you had to go to a French restaurant to get wine. I went to France, visited a bunch of chateaus and wine-growing regions, and learned more about wine.
What do you aim for with your food?
Our goal is be a wine bar with lots of freedom and a place where you can really enjoy a meal. We don't do lunch, but one thing that makes us special is that we serve food from open until close.

I spent a lot of time working in French cuisine, and there's much that is good about traditionally designed courses. But there's always another way to enjoy a meal...and that idea is where this restaurant came from.
What do you want to do in the future?
I think we'll see French restaurants and wine bars split into two types in the future: course-based places and places where you are free to order what you like.

With the latter, I think the focus has to be on the quality of the food. I have to find a way to always offer my customers a satisfying meal without making any compromises.

We serve French cuisine so people might be worried that we're really high-brow, but everyone should feel free to drop by. This isn't a luxurious place you can only afford to visit once a year. This is the kind of place that can be a regular hangout where you can eat once or twice a month.

Restaurant Info

Restaurant Namela cave de Noa
ラ カーヴ ド ノア
AreaNishiazabu / Roppongi / Azabujuban
Opening day31st October, 2013
Hours of Operation From 18:30 (Last order 27:30)
Closed Sundays・2nd Monday
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge10%
Capacity 20 seats
Seat area

Counter seating avalible

Private Rooms Available

*Semi-private table available for parties of 4

Private party Available

*For bills ¥100,000 or higher.

Smoking Smoking prohibited
Parking Unavailable

*Coin parking available nearby.

Sommelier/Bartender Sommelier
ReceptionistReceptions/Business Dinners
Can vehicles be arranged?Yes
Vegetarian Not Possible

*Available if ordered ahead of time

Religious Food Restrictions

*Please inquire

AddressThe 2nd yoshiyama Bldg B1, 2-16-4 Nishi-azabu, Minato-ku, , Tokyo, 106-0031
Phone Number


(Only available in Japanese)

Fax Number


(Only available in Japanese)

Access■10 minutes walk from Nogizaka St. on the Tokyo Metro Chiyoada line.
■11 minutes walk from Omote-sando St. on the Tokyo Metro Ginza,Chiyoda and Hanzomon lines.
Available wines

Approx. 350 types

Always ten types of champagne, red and white wines by the glass.

Available beers

Approx. 1 types

Restaurant Interior