TROIS VISAGES — Restaurant in Tokyo

Trois Visages – A Michelin-Star Experience Worth Another Star

As someone who rarely writes reviews—having dined at over 50 Michelin-starred restaurants with only a handful of written accounts—I feel compelled to share my extraordinary experience at Trois Visages. This remarkable restaurant not only deserves its Michelin star but, in my opinion, merits another.

Three weeks have passed since my visit, and I still find myself reminiscing about the exquisite dishes, each so memorable that a glance at the photos brings the flavors rushing back to mind. Chef Ryohei Kuninaga, a talented chef trained in Michelin-starred French cuisine, artfully combines French techniques with seasonal Japanese ingredients to create a breathtaking symphony of flavors and textures that awaken all the senses.

One standout dish that captured my heart was the innovative crème brûlée served within a Dai-Dai citrus fruit. The balance of tartness, sweetness, and citrus aroma was a revelation, showcasing the chef's ability to create culinary magic in a single bite.

At Trois Visages, the dedication to quality is evident—many of the plants and herbs used in their dishes are grown on-site, allowing the team to have full control over flavor profiles and freshness.

The price of the meal is absolutely justified, considering the care and precision involved. The team starts their day at 7 AM, meticulously preparing dishes for dinner service, and they remain on-site until late into the night, ensuring everything is perfect.

In conclusion, I can confidently say that my meal at Trois Visages was the best I’ve ever had. A heartfelt thank you to Chef Ryohei Kuninaga and his exceptional team for an unforgettable culinary journey. If you're a true foodie, this restaurant should be at the top...

Trois Visages is a hidden gem in Ginza. Tucked away on a quiet road, head chef Ryohei Narita has developed a seasonal, multicultural, and granular approach to gastronomy. Chef Ryohei, a Japanese and French trained chef, brings his experience working at Restaurant Page in Paris, which has now been awarded two Michelin stars, to Trois Visages where the dining room and the kitchen are unified and the guests are offered a performance on both the palette and in viewing the preparation of their food at the counter. Tonight’s menu featured a balance of locally sourced Japanese maritime and land products. My personal favorites included the “soupe de poisson”, the seared pekin style duck, and the grand dessert, a cherry and chocolate creation. Words can only capture an unfairly part of this dining experience, but from the moment one walks through the door, the seating, staff, table set, and menu is designed to be interactive, both between the restaurant staff and yourself but also between yourself and your senses. Discovery is the theme here at Trois Visages, and the set menu is very fairly priced, so I would highly recommend those reading this to discover this restaurant. I’m attaching a few photos of the experience below, but they do not capture the entirety of my time at Trois Visages - come find out...

Absolutely seamless experience from start to finish. Opted for the Makuko Wagyu Beef Menu, which was mouth-watering and delicious. Food was simply exquisite, and we loved all the seasonal ingredients and unique flavours. A very personal, warm and cosy atmosphere, being able to watch the amazing Head Chef prepare all dishes and all the other chefs and staff ensuring an immaculate experience in terms of food presentation, serving and making sure we were feeling looked after. Tasting menu had been adapted to my shellfish intolerance after I'd emailed the restaurant before our visit to Tokyo from the UK. Staff had a lovely birthday surprise for my partner, again something I'd mentioned in a previous email, days before our visit to Trois Visages.

I cannot express enough my gratitude and appreciation for this little gem, well worth more than one Michelin stars. The divine food, extra attention to detail, and warm and relaxed atmosphere made our experience unforgettable. A big thank you to the Head Chef and all the kitchen and floor staff who made our evening a once in a...