Serving a Fresh Style of French Cuisine

Chef Dominique Corby is a culinary artist who has worked extensively in both Paris and Japan. While exploring traditional Japanese ingredients and cooking methods, he has also actively connected French and Japanese gastronomy professionals and food enthusiasts. In the past, he invited top French chefs to Japan to host gourmet fairs introducing authentic French cuisine.

"Wafu French cuisine made with minimal butter, cream, and flour." This is the approach Chef Dominique Corby prioritized when opening his new French kappo restaurant. Tasting the dishes, one can truly appreciate the lightness of the sauces and creams on the palate.

The restaurant features 10 counter seats and one private room (seating 6). Since opening, three course menus are available: ¥8,000, ¥10,000, and ¥15,000 (tax and service charge included). From 9:30 PM, à la carte options (starting from ¥1,500) are offered, making it a convenient choice for late dinners or as a second stop of the evening.

Enjoying the Meal at the Counter, Learning About Origins and Preparation

Since arriving in Japan in 1994, Chef Corby has continuously fused and disseminated the traditions of French cuisine with Japan's food culture. In this French kappo, his unique esprit is reflected not only in the food and drinks but also in the tableware and the ambiance.

Drawing on connections with producers across Japan cultivated over more than 20 years of living here, he incorporates a wealth of regional ingredients. Alongside wine, he offers a wide selection of carefully chosen sake, proposing a new marriage of French cuisine and Japanese sake.

"At 'French Kappo Dominique Corby,' there are no floor service staff. Everyone is a chef, and we serve while we cook. It's a style not often seen in French restaurants, but we welcome guests to visit and enjoy in their own way. We have about 50 to 60 types of sake, including special junmai 'Ninja' from Seko Shuzo in Shiga Prefecture and 'Keigetsu' from Kochi Prefecture – brands I personally favor," says Chef Corby.

This is a space where one can savor dishes, characteristic of Chef Corby's deep understanding of Japanese ingredients, paired with wine and sake. It's a place to fully enjoy, along with the unique mood evoked by its Arakicho location.