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Le Mange-tout
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/ Price RangeChef Noboru Tani showcases his expertise in French cuisine, with a strong emphasis on the use of classic techniques and the highest quality ingredients. The menu features an array of dishes that combine flavors and aromas to create a unique culinary experience. A standout dish is the deer consommé and Yezo deer royale, which are transformed into something truly special through the chef's skilled preparation.
Tokyo
French: Fine Dining
Le Mange-tout Description
At Le Mange-Tout, Chef Noboru Tani is known for his extraordinary diligence in preparing dozens of sauces and soup stocks using classic techniques. He creates his dishes by combining flavors and multiplying aromas, resulting in a unique culinary experience. A must-try dish is the deer consommé and Yezo deer royale, which are made into something quite different in both winter and summer. The essence of French cuisine and respect for ingredients are evident in every dish.
The chef is highly influenced by Auguste Escoffier, the famous French writer and chef of the 19th and 20th centuries, who wrote extensively on the history and technicalities of French cuisine, forming the bedrock of the discipline as we know it today. Despite displaying a minimalist approach to French cooking, the chef's confidence and originality shine through, as he strips away unnecessary elements to let the core flavors of French classics stand out.
In addition to the exceptional food, the house sommelier is available to help guests select the best wine pairing from their extensive cellar. The restaurant's menu and approach are clear, focused, and thoughtful, which is why it has continued to receive acclaim since opening in 1994.
Nearby Stations
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Ushigome-kagurazaka Station
Toei Subway Oedo LineOperating Hours
5-9 PM, closed Sundays
Payment Methods
Cash, VISA, AMEX, JCB, Diners Club, Master Card
Restaurant Features
Reservations Recommended
Upscale
Wine List
Restaurant Highlights
Chef Noboru Tani's Diligence in Classic Techniques
Chef Noboru Tani's meticulousness in preparing sauces and soup stocks using classic techniques is one of the highlights of this Michelin-starred restaurant. His attention to detail and dedication to his craft result in a unique culinary experience that combines flavors and aromas in unexpected ways. Tani's commitment to French cuisine and respect for ingredients are evident in every dish he creates.
Minimalist Approach with Core Flavors
Despite displaying a minimalist approach to French cooking, Chef Noboru Tani's confidence and originality shine through, as he strips away unnecessary elements to let the core flavors of French classics stand out. He is highly influenced by Auguste Escoffier, the famous French writer and chef of the 19th and 20th centuries, who wrote extensively on the history and technicalities of French cuisine, forming the bedrock of the discipline as we know it today.
Wine Pairing with House Sommelier
In addition to the exceptional food, the house sommelier is available to help guests select the best wine pairing from their extensive cellar. The sommelier's expertise and knowledge of wine complement Chef Noboru Tani's culinary creations, resulting in a memorable dining experience.
Hungry?
The deer consommé and Yezo deer royale are standout dishes that are transformed into something special in both the winter and summer. The chef's minimalist approach allows the core flavors of French classics to shine, while respecting the ingredients.
Le Mange-tout Dishes
