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.
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