Consumate French cuisine -
each dish a cornucopia of ingredients
from the Island of Hokkaido.
Made by a chef who never forgets his appreciation
for his ingredients, the farmer, and his guests.
Remerciements Okamoto is tucked in a corner of a quiet residential neighbourhood in Minami-Aoyama.
Owned and operated by chef Hideki Okamoto, who began his career in 1989 at Chez Inno in Kyobashi before moving to France and training at a number of Michelin-starred restaurants.
Okamoto served as head chef at De Roanne upon his return to Japan, and put his rich experience to work in 2012 when he opened Remerciements Okamoto.
After his long career, this master chef hoped to have his own restaurant, and his appreciation for being able to realize that dream can be found in the name of the restaurant - "remerciements" is the French word for "thanks."
Okamoto believes that he must show his appreciation for the ingredients and the farmers, and to create dishes that communicate the true flavours of those ingredients. This is why he insists on ingredients produced in his homeland of Hokkaido.
One example is his "Composition of Lamb." Each head of lamb comes from Ishida Sheep Farm in Ashoro, and Okamoto makes roast lamb, sausages, bacon, and braised meat that is all served as one dish.
Okamoto makes use of every part of the lamb, even extracted the juice from the bones to make sauce.
He partners the meats with vegetables purchased directly from Hokkaido, bringing the bounty of that great northern island together on one plate.
His speciality dish is a "Leek Terrine."
Leeks are blanched to increase their sweetness and combined with tart truffle dressing and rich liver mousse. Enjoy the dramatic flavour transformation when you try each element one by one, then try them all together.
The restaurant also has a rich selection of more than 120 wines.
