Communicating French espirit through
picturesque cuisine that is both beautiful and dynamic,
This popular French restaurant continues
the traditions of its one-star Parisien namesake.
It's odd to find authentic French cuisine in the alleyways of Tokyo's Asagaya district, but owner-chef Kazuyuki Zento is a culinary master who spent seven years polishing his craft in France.
He worked as a chef at former one-star restaurant La Maison Courtine in Paris, and after receiving permission from its first owner and head chef Yves Charles, opened a restaurant with the same name in 2011 in Tokyo.
During his time at the Courtine in Paris, Zento's speciality was an incredible dish featuring roasted magret du canard with the skin well-coated in coarse grey Guerande salt.
Chef Zento's unique dish is completed with a honey coating and topped with pan-seared foie gras, creating a much richer, more coherent flavouring.
Zento gained his unwavering confidence in the techniques of aging meat after training in Paris at the popular beef restaurant Le Sévero and butcher Régalez-vous.
Although rare for a high-end French restaurant, Le Maison Courtine has its own hanging room, and their meat is carefully selected for use in aging.
Chef Zento particularly wanted to make sure that all meat is "bone-in," but obtaining such meat in Japan proved quite difficult.
Apparently it is only now, three years after opening, that the chef has obtained a stable source. After being properly aged, the beef is served simply, as steaks or sliced, but Zento is very excited about future plans to serve it in pies and Tournedos Rossini style, topped with foie gras.