EAT | Chef Makoto Irie, a protégé of Pierre Gagnaire, completes his signature dish.
EAT | A Dish Concentrating the Power of Life from Hokkaido's Land
Makoto Irie, Beloved Disciple of Pierre Gagnaire, Completes His First "Specialite"
A French Restaurant in OmotesandoRestaurant Irie Le JoyeuxChef Makoto Irie of "Restaurant Irie Le Joyeux" has completed his first "specialite" in his over 20-year culinary career. "Consommé of the Earth: Essence of Birch Water and Potato," a dish that condenses and expresses the power of life from his native Hokkaido, will be served starting Monday, June 9th.
Text by YANAKA Tomomi
A Masterpiece Completed by Pouring Birch Water Consommé
Chef Makoto Irie is known as a "chef who turns food into art." After graduating from Hattori Nutrition College, he joined "Queen Alice," led by the titan of Japanese French cuisine, Yutaka Ishinabe, before moving to France. He trained at seven renowned restaurants, including five three-Michelin-starred establishments, starting with "Le Caire Carton," known for serving French politicians and business leaders, and then "La Côte d'Or" in Burgundy.
In 2005, he was appointed chef of "Pierre Gagnaire à Tokyo," the first Japanese outpost of "the Picasso of the kitchen," Pierre Gagnaire. He earned two stars in the first Japanese Michelin Guide and captivated many gourmands. Last August, he finally opened "Restaurant Irie Le Joyeux," named after the French word for "happiness."
Chef Makoto Irie
Chef Irie's ultimate specialite, "Consommé of the Earth: Essence of Birch Water and Potato," born from his life's work, uses an original consommé soup made with filtered birch water, which has a subtle sweetness, and the peels of Hokkaido-grown potatoes. Inspired by the regional dish 'imo mochi' (potato cake), this masterpiece is completed by pouring the soup over quenelles of potato, French foie gras, and truffles.
This specialite will be available from Monday, June 9th, as part of the 12-course dégustation menu (¥12,960) and the newly introduced prix fixe courses (5 courses for ¥6,480, 7 courses for ¥8,100). Additionally, "Marinated Ayu with Aromatic Knotweed, Grilled Eggplant Bavarois, and Tomato Jelly," featuring ayu (sweetfish), a quintessential summer delicacy in Japan, will also be unveiled simultaneously.
Chef Irie's cuisine, like art, depicts the subtle changes of nature. His dishes, appealing to taste, aroma, and sight, will undoubtedly be etched in our hearts, along with the joy (Joyeux) we feel in the moment.
Restaurant Irie Le Joyeux
Hours | Lunch from 11:30 AM (Last Order 1:30 PM)
Dinner from 6:00 PM (Last Order 9:00 PM)
Closed | Sunday Dinner, New Year Holidays
Seating | 38 seats
Address | Luce Minami Aoyama 2, 5-5-4 Minami Aoyama, Minato-ku, Tokyo
Tel. 03-6418-7778
Course Prices | Lunch ¥3,240 (3 courses), ¥4,320 (5 courses), ¥6,480 (6 courses)
Dinner Prix Fixe Course ¥6,480 (5 courses), ¥8,100 (7 courses)
Dégustation Course ¥12,960 (10-12 courses)
*A 10% service charge will be added separately to all prices.