• Follow us on Twitter
  • Like us on Facebook
  • Like us on Facebook
  • Like us on Facebook
  • Like us on Facebook

Tirpse

Tokyo, Japan

French spirit and Japanese produce come together in style

What's it all about? France meets Japan at this tiny fine dining restaurant, which fuses Asian ingredients and European technique to acclaimed effect.

What's on the menu? Expect a procession of around 10 dishes, from a bite-sized combination of turnip purée, sea urchin and caramelised onion to a larger plate of pigeon cooked with hay accompanied by cacao sauce, barley oil and brown rice chips. Chocolate Mont Blanc with pear, chestnut and caramel ice cream makes for a sweet finish.

What's the vibe? Intimate and attentive – the cosy, softly lit dining room only seats 18 people, with owner-sommelier Naotaka Ohashi gliding between tables to ensure guests want for nothing.

What else? The restaurant regularly organises collaborations and events with other chefs, most recently a Seven Samurai dinner bringing together seven sake breweries and seven chefs with different culinary styles.

Don't miss: Dessert. Pastry chef Kiriko Nakamura is so talented that last year the restaurant temporarily ditched its usual lunch dishes and ran a six-course dessert-only tasting menu, paired with tea or sake. Try the signature panna cotta with grape sorbet, topped with Asian pear balsamic vinegar and olive oil.

Name game: Tirpse is 'esprit' backwards – a nod to the kitchen's creative spirit.

On the pass

  • Koji Tamura

Style of food

  • French-Japanese fusion

Standout dish

  • Pigeon cooked with hay accompanied by cacao sauce, barley oil and brown rice chips