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šA Ta Gueule Orient
Express/
Kiba: French
₯5809-9799
€Data
Located a bit off
the beaten track,
this intimate 28-
seat restaurant is a
serious gourmet
destination, serving
high-level cuisine
at down-to-earth
prices. Owner-chef
George Sumura is a
veteran of the Raf-
fles Hotel in Singa-
pore and a two-star
restaurant in Brus-
sels, and his menu
is especially strong
in game dishes.

Some recent examples
include Boudin Noir
sausages made from
wild boar; a terrine
of rabbit and foie
gras; and venison
consomme with foie
gras and truffles.
Meats are comple-
mented by a support-
ing cast of top-
grade vegetables -
many mains are ac-
companied by heir-
loom Kamakura vege-
tables, while the
Kamakura Garden
Salad is filled with
lovely and exotic
greens fresh-picked
that morning.

Before working at
Raffles, Somura was
a chef on the Orient
Express, and the
rather unique lounge
area of the restau-
rant, where you can
take your coffee and
dessert or after-
dinner drinks, occu-
pies a real train
carriage. Prix-fixe
lunches (an espe-
cially good deal)
start at Y1700,
dinners from Y5500,
or you can order a
la carte. The French
wine lists starts at
around Y3600/bottle.

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Koto-ku, Kiba 3-
19-8.  Open 11:
30am-1:30, 5:30-9:
30pm (LO). Closed
Tuesdays.
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