Taste the work of a master chef creating French cuisine from Hokkaido produce.

Remerciements OKAMOTO

ルメルシマン オカモト
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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.


Chef Profile

Owner Chef/Hideki OkamotoHideki Okamoto

Born Hokkaido, 1965.
Began at Chez Inno in 1989. Moved to France in 1995 to work at Troisgros, Michel Trama, and other restaurants.
Returned to Japan in 1999, to serve as head chef at De Roanne in Ebisu and other restaurants. Opened Remerciements Okamoto in August, 2012.



How did you come up with your Leek Terrine?
It was when I was working as a chef at Michel Trama in France. Leek is a really common ingredient in the region, and I wanted to make a vegetable-focused dish, so I started trying one thing after another.

I kept thinking about it when I came back to Japan, and it eventually settled down into its current, simple form around 2005.
What theme are you aiming for?
Tartness. When people look at a pickled plum their mouths water, because people yearn for tartness. It's a very important flavour. I use three types of vinegar in the Leek Terrine.

The Lobster Poeler is also dressed in a sweet-sour sauce made from balsamic vinegar.
How do you source ingredients?
I get most of my vegetables from Hokkaido, and the ingredients I buy come from places where I can remember the farmer's face. I get my potatoes from Mr. Bito, and in summer I get white asparagus from Mr. Yagi. For my lamb, I go to the farm in Ashoro and actually pet the animal I'm going to buy.

This helps me remember that I have to thank them for making that sacrifice.

Restaurant Info

Restaurant NameRemerciements OKAMOTO
ルメルシマン オカモト
AreaOmotesando / Aoyama
Opening day7th September, 2012
Hours of Operation Lunch: From 11:30 (Last order 13:30)
Dinner: From 18:00 (Last order 21:00)
Closed Mondays
Credit Card (Visa, MasterCard, JCB, Amex, Diners Club)
Service charge10%
Children Not permitted
Capacity 28 seats

*Parties: 32 seats, up to 45 standing.

Private Rooms Available

*Reservation required for use of private room.

Private party Available

*By consultation

Smoking Smoking prohibited
Barrier Free Yes
Parking Unavailable

*Coin parking available nearby.

ReceptionistReceptions/Business Dinners
Serving SizeHeavy

Top-quality ingredients

*Made with wine, cheese, and other ingredients from Hokkaido, birthplace of the owner-chef.

Can vehicles be arranged?Yes
Vegetarian Possible
Foreign Language Menu Available


Foreign Language Speaking Staff Available


Halal Food Possible

*Available if ordered ahead of time

Addressb-town 1st Floor, 3-6-7 Minami-Aoyama, Minato-ku,, Tokyo, 107-0062
Phone Number


(Only available in Japanese)

Fax Number


(Only available in Japanese)

Access6 minutes walk from Omote-sando St. on the Tokyo Metro Hanzomon,Chiyoda and Ginza Lines.
Available wines

Approx. 150 types

Hokkaido wines also available.

Available Cocktails Available

Available beers Available

White Wine 2013 Müller-Thurgau Furano Wine ¥4,277
Red Wine 2011 Yoichi Noboi Kyumura Pinot Noir Domaine Takahiko ¥11,000

Restaurant Interior