L'octave Hayato Kobayashi
Tokyo
French
L'octave Hayato Kobayashi Description
Located in Tokyo, L'Octave Hayato KOBAYASHI is a French restaurant that offers a unique and artistic dining experience. The restaurant features a cozy and intimate atmosphere with a counter seating area for 7 guests and 5 table seats, allowing for close interaction between the chef and diners. The open kitchen design adds to the excitement as guests can witness the culinary creations unfold before their eyes.
What sets L'Octave apart is the playful and imaginative presentation of each dish. From the amuse-bouche to the final tea sweets, every course is meticulously crafted with a touch of whimsy and a keen sense of aesthetics. The chef, Hayato KOBAYASHI, showcases his culinary skills and diverse sensibilities in every plate, creating a truly unforgettable dining experience.
The menu at L'Octave offers two exquisite courses. The 'Menu Lucas' is a chef's omakase course that highlights seasonal ingredients, priced at 16,000 yen (tax included). For those seeking a more indulgent experience, the 'Menu L'Octave' is a chef's special course that incorporates premium ingredients and elevates the dining experience to new heights. With an additional dish and higher-grade ingredients, this menu is priced at 19,000 yen (tax included).
To complement the exquisite cuisine, L'Octave offers a carefully curated selection of wines. Guests are invited to pair their meal with a glass of wine, enhancing the flavors and adding another layer of enjoyment to their dining experience.
For those looking for a truly unique and artistic French dining experience in Tokyo, L'Octave -Hayato KOBAYASHI- is the perfect choice. With its playful presentation, intimate atmosphere, and exceptional culinary creations, this restaurant promises to leave guests with a smile on their faces and a lasting memory of a truly remarkable meal.
What sets L'Octave apart is the playful and imaginative presentation of each dish. From the amuse-bouche to the final tea sweets, every course is meticulously crafted with a touch of whimsy and a keen sense of aesthetics. The chef, Hayato KOBAYASHI, showcases his culinary skills and diverse sensibilities in every plate, creating a truly unforgettable dining experience.
The menu at L'Octave offers two exquisite courses. The 'Menu Lucas' is a chef's omakase course that highlights seasonal ingredients, priced at 16,000 yen (tax included). For those seeking a more indulgent experience, the 'Menu L'Octave' is a chef's special course that incorporates premium ingredients and elevates the dining experience to new heights. With an additional dish and higher-grade ingredients, this menu is priced at 19,000 yen (tax included).
To complement the exquisite cuisine, L'Octave offers a carefully curated selection of wines. Guests are invited to pair their meal with a glass of wine, enhancing the flavors and adding another layer of enjoyment to their dining experience.
For those looking for a truly unique and artistic French dining experience in Tokyo, L'Octave -Hayato KOBAYASHI- is the perfect choice. With its playful presentation, intimate atmosphere, and exceptional culinary creations, this restaurant promises to leave guests with a smile on their faces and a lasting memory of a truly remarkable meal.
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L'octave Hayato Kobayashi Overview
Nearby Stations
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Kita-sando Station
Tokyo Metro Fukutoshin LineOperating Hours
Sun: 12:00PM-11:00PM
Mon: 6:00PM-11:00PM
Tue: 6:00PM-11:00PM
Wed: 6:00PM-11:00PM
Thur: 6:00PM-11:00PM
Fri: 6:00PM-11:00PM
Sat: 12:00PM-11:00PM
Mon: 6:00PM-11:00PM
Tue: 6:00PM-11:00PM
Wed: 6:00PM-11:00PM
Thur: 6:00PM-11:00PM
Fri: 6:00PM-11:00PM
Sat: 12:00PM-11:00PM
Payment Methods
Cash, Visa, Master Card, AMEX, Diners Club, JCB
Restaurant Features
Reservations Accepted
Wine List
Non-smoking
Sake Selection
Stylish Interior
L'octave Hayato Kobayashi Reviews
L'octave Hayato Kobayashi Google Average Rating
4.3
5
Google
Had an absolutely incredible dinner at L’Octave (Mid Apr 2023). Great food, great vibes, every course served was a feast for both the eyes and tummy. The wagyu beef and onion soup is superb!
5
Google
[French by Chef Kobayashi, who has the sensibility that has earned him the praise of “genius!!”]
?
At the famous French restaurant L'Eferveçons
Chef Kobayashi's sous chef
Enjoy sophisticated French cuisine
L'Octave Hayato KOBAYASHI🇫🇷
?
?
Opened in September 2015,
Tabelog has bronze and 100 famous stores.
continue to be selected,
?
/
Chef Kobayashi is a genius! !
\
?
It has received a lot of praise.
French restaurant🥂
?
?
The sauce on every dish is delicious.
The delicately expressed plates
Ingredients from the autumn season I visited
It was truly a delicious meal.
?
?
especially favorite food
The crisp texture of the shrimp,
The juiciness of Kuroge Wagyu beef
It was amazing and impressive🦐
?
?
And red grouper from Yamaguchi Prefecture.
I received it with you.
carrots and beets
?
Like the autumn season
Expressing autumn leaves and ginkgo trees
The art is finished on the plate.
Attracts the viewer.
?
?
See autumn with your own eyes,
You can taste autumn even in your mouth.
?
You can enjoy it multiple times with one dish.
The chef's ingenuity is amazing🌹
?
?
?
?
?
Chef Kobayashi went to France in 2006.
・Restaurant Jacques DECORET
(Currently Maison Decoret)/Vichy
(Jack Decole)
?
・Restrant Une Table,au Sud/Marseille
(Unne Table au Sud)
?
・Une Auberge en Gascogne/Astaffort
(Yune Auberge en Gascogne)
?
・Restaurant Mirazur/Menton
(Mirajoule)
?
・Flocons de Sel/Megève
(Flocon de Sel)
?
Many authentic French products such as
Apparently, he trained at a star-rated restaurant.
?
?
It also feels Scandinavian.
In a cute and elegant store
Using seasonal ingredients and full of fun
Enjoy creative and beautiful cuisine.
?
?
?
🟨Course
Menu L'Octave
19,000 yen (tax included) *No service charge
?
A chef's special course that incorporates high-quality ingredients and uses luxurious ingredients.
?
Kabosu
Marinated grunt and colored vegetables
?
angel fried shrimp
Bamboo ink crumbs
homemade tartar sauce
?
Bonito from Miyagi Prefecture and two types of eggplant
Sauteed green eggplant
Kamo eggplant with ajillo sauce
?
Scallops from Hokkaido
butternut puree
Edamame, sauce Parmesan
?
pike
Kusukusu salad, fennel
?
Red grouper from Yamaguchi prefecture
Asari soup stock
Image of beets and golden carrots and autumn leaves
?
Omar blue
Young corn risotto
Shellfish sauce made from lobster shells
?
Miyagi Prefecture Kuroge Wagyu Beef Fillet Sonoju
Inca potato watercress, trevis
?
Shine Muscat
Shinshu Queen Rouge
white chocolate
Cassis
raspberry
?
Mignardise
?
?
Thank you for the delicious food🌸
?
I look forward to the day when I can tell my loved ones about Mr. Loktave and visit him again!
?
At the famous French restaurant L'Eferveçons
Chef Kobayashi's sous chef
Enjoy sophisticated French cuisine
L'Octave Hayato KOBAYASHI🇫🇷
?
?
Opened in September 2015,
Tabelog has bronze and 100 famous stores.
continue to be selected,
?
/
Chef Kobayashi is a genius! !
\
?
It has received a lot of praise.
French restaurant🥂
?
?
The sauce on every dish is delicious.
The delicately expressed plates
Ingredients from the autumn season I visited
It was truly a delicious meal.
?
?
especially favorite food
The crisp texture of the shrimp,
The juiciness of Kuroge Wagyu beef
It was amazing and impressive🦐
?
?
And red grouper from Yamaguchi Prefecture.
I received it with you.
carrots and beets
?
Like the autumn season
Expressing autumn leaves and ginkgo trees
The art is finished on the plate.
Attracts the viewer.
?
?
See autumn with your own eyes,
You can taste autumn even in your mouth.
?
You can enjoy it multiple times with one dish.
The chef's ingenuity is amazing🌹
?
?
?
?
?
Chef Kobayashi went to France in 2006.
・Restaurant Jacques DECORET
(Currently Maison Decoret)/Vichy
(Jack Decole)
?
・Restrant Une Table,au Sud/Marseille
(Unne Table au Sud)
?
・Une Auberge en Gascogne/Astaffort
(Yune Auberge en Gascogne)
?
・Restaurant Mirazur/Menton
(Mirajoule)
?
・Flocons de Sel/Megève
(Flocon de Sel)
?
Many authentic French products such as
Apparently, he trained at a star-rated restaurant.
?
?
It also feels Scandinavian.
In a cute and elegant store
Using seasonal ingredients and full of fun
Enjoy creative and beautiful cuisine.
?
?
?
🟨Course
Menu L'Octave
19,000 yen (tax included) *No service charge
?
A chef's special course that incorporates high-quality ingredients and uses luxurious ingredients.
?
Kabosu
Marinated grunt and colored vegetables
?
angel fried shrimp
Bamboo ink crumbs
homemade tartar sauce
?
Bonito from Miyagi Prefecture and two types of eggplant
Sauteed green eggplant
Kamo eggplant with ajillo sauce
?
Scallops from Hokkaido
butternut puree
Edamame, sauce Parmesan
?
pike
Kusukusu salad, fennel
?
Red grouper from Yamaguchi prefecture
Asari soup stock
Image of beets and golden carrots and autumn leaves
?
Omar blue
Young corn risotto
Shellfish sauce made from lobster shells
?
Miyagi Prefecture Kuroge Wagyu Beef Fillet Sonoju
Inca potato watercress, trevis
?
Shine Muscat
Shinshu Queen Rouge
white chocolate
Cassis
raspberry
?
Mignardise
?
?
Thank you for the delicious food🌸
?
I look forward to the day when I can tell my loved ones about Mr. Loktave and visit him again!
5
Google
L'Octave Hayato Kobayashi on Kitasando.
Loktave Hayatokobayashi.
In 2021, this restaurant has been selected as one of the 100 famous Tabelog restaurants.
Due to the fact that they are operating in one operation, it seems that there are only two groups per day.
The store is decorated with very fashionable and tasteful accessories.
The production is also good, using humorous utensils.
Chef Kobayashi trained in France and served as sous chef at L'Effervéçons and chef at Orex before opening this restaurant.
This time I went for the 18,000 yen course.
The most important thing about the food is that the ingredients are good, the sauce is very delicious, and the cooking is simple but very careful.
So everything is delicious.
In modern French cuisine, there are dishes that are a little off-topic and some that are creative and challenging, but the best thing is that they are delicious.
Since it's a one-off restaurant, there are some pauses between dishes, but this is a restaurant that you can enjoy in a good way.
I feel like there wasn't one amuse item, but I was very satisfied.
This is a restaurant that I can honestly say was fun and delicious.
Loktave Hayatokobayashi.
In 2021, this restaurant has been selected as one of the 100 famous Tabelog restaurants.
Due to the fact that they are operating in one operation, it seems that there are only two groups per day.
The store is decorated with very fashionable and tasteful accessories.
The production is also good, using humorous utensils.
Chef Kobayashi trained in France and served as sous chef at L'Effervéçons and chef at Orex before opening this restaurant.
This time I went for the 18,000 yen course.
The most important thing about the food is that the ingredients are good, the sauce is very delicious, and the cooking is simple but very careful.
So everything is delicious.
In modern French cuisine, there are dishes that are a little off-topic and some that are creative and challenging, but the best thing is that they are delicious.
Since it's a one-off restaurant, there are some pauses between dishes, but this is a restaurant that you can enjoy in a good way.
I feel like there wasn't one amuse item, but I was very satisfied.
This is a restaurant that I can honestly say was fun and delicious.
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