Restaurant in Tokyo, Japan
Vegetable-forward French. Book for special occasions.
Keichitsu is a vegetable-forward French restaurant in Shibuya's quiet Shoto neighbourhood, recognised with a Michelin Plate in both 2024 and 2025. Chef Yuki Matsumoto, trained at La Grenouillère in France, builds seasonal menus around a handful of ingredients prepared multiple ways. At ¥¥¥ with easy booking, it offers a serious, intimate dinner for a special occasion without the friction or price of Tokyo's top-tier French rooms.
Keichitsu is worth booking for a special occasion dinner in Shibuya if vegetable-forward French cuisine appeals to you and you want something more personal than the city's bigger-name French rooms. The Michelin Plate recognition (2024 and 2025) puts it in the credible-but-accessible tier: this is not a three-star production, but the cooking is serious and the price point at ¥¥¥ makes it easier to justify than the ¥¥¥¥ French options across Tokyo. Booking is rated Easy, which is a genuine advantage in a city where the leading rooms are locked weeks out.
The restaurant takes its name from a Japanese micro-season: the brief period in early March when insects emerge from winter hiding. That framing matters because it tells you what the chef is interested in. The cooking at Keichitsu orbits the natural world closely, using a small number of main ingredients and presenting each in several preparations on a single plate. A vegetable might appear roasted, as a puree, and as a sauce simultaneously, building depth without multiplying the ingredient count. Yuzu and Japanese pepper appear as seasonal counterpoints rather than decoration.
Chef Yuki Matsumoto trained at La Grenouillère in northern France, a We're Smart 5 Radishes restaurant led by chef Alexandre Gauthier, where vegetables are treated with the same technical rigour normally reserved for protein. That background is visible in the approach here: fermentation, purées, and precise saucing are tools applied to plant matter rather than afterthoughts. If you are planning a dinner around a guest with dietary requirements, the chef will construct a fully plant-based menu on request, which is a practical advantage that many tasting-menu restaurants in Tokyo do not offer with the same flexibility.
The address is 2 Chome-13-12 Shoto, Shibuya, a residential pocket that sits away from the main commercial drag. Shoto is one of the quieter corners of Shibuya, and the low-traffic setting makes Keichitsu a reasonable choice when the occasion calls for an intimate room rather than a high-energy dining room. For a date dinner or a small group celebration, the spatial register here is closer to a private meal than a night out, which is either exactly what you want or a signal to look elsewhere if your party needs noise and energy. Compare it to Florilège, which shares the ¥¥¥ French tier but operates in a more counter-focused, open-kitchen format with a different energy entirely.
For groups considering a private or semi-private arrangement, the small-scale nature of Keichitsu works in your favour. The room is not a large-format restaurant, so the entire space can feel like it belongs to a small party. If you are organising a business dinner or a milestone celebration and want the cooking to reflect the season you are actually in, the micro-seasonal framing of the menu makes that connection legible to guests without requiring explanation. That said, the absence of a confirmed seat count in available data means you should contact the restaurant directly to confirm capacity before building a group booking around it.
Compared to the ¥¥¥¥ French options in Tokyo, Keichitsu asks less of your budget while still delivering technically grounded cooking with a clear point of view. L'Effervescence and Sézanne operate at a higher production level and carry heavier Michelin credentials, but if the occasion does not require that tier, Keichitsu gets you into a serious French kitchen at a lower per-head cost. ESqUISSE and Château Restaurant Joël Robuchon sit at different points on the formality and price spectrum and are worth considering if the occasion calls for a grander room.
The Google rating sits at 4.2 from 13 reviews, which is a small sample. Weight the Michelin Plate recognition more heavily as a signal of consistency. Two consecutive plates (2024 and 2025) indicate the kitchen is holding its standard rather than coasting on an early mention.
For broader trip planning, see our full Tokyo restaurants guide, our full Tokyo hotels guide, and our full Tokyo bars guide. If you are building a wider Japan itinerary, comparable fine-dining options include HAJIME in Osaka, Gion Sasaki in Kyoto, and akordu in Nara. Further afield in the region, Les Amis in Singapore and Hotel de Ville Crissier represent how vegetable-aware French cooking plays at different price and prestige levels.
Keichitsu works for solo dining at ¥¥¥ pricing in a small, quiet room in Shoto. The intimate scale means solo guests are not swallowed by a large dining room. That said, if counter seating and a more interactive kitchen experience matter to you, a sushi counter in the same city gives you more engagement. Keichitsu is the better solo choice if you want a composed tasting experience in a low-pressure setting.
No dress code is confirmed in available data, but the Michelin Plate recognition and French cuisine framing suggest smart casual is the floor. In Shoto, a Shibuya residential neighbourhood, the atmosphere leans quiet and considered rather than formal. Treat it as you would a serious French bistro: neat and put-together, not a suit.
The small-scale format of Keichitsu makes it well-suited to intimate groups where exclusivity matters more than capacity. Confirmed seat count is not publicly available, so contact the restaurant directly before committing a group. For large parties of six or more, clarify availability early; small tasting-menu restaurants in Tokyo often have limited flexibility for parties above four without advance arrangement.
At ¥¥¥, yes , provided vegetable-forward French cooking is what you are after. Two consecutive Michelin Plates signal a kitchen holding genuine standards. You are paying less than the ¥¥¥¥ French rooms like L'Effervescence while getting technically serious cooking with a clear seasonal identity. If you need the production weight of a two- or three-star experience, look elsewhere. If the occasion calls for a well-crafted, personal dinner without the top-tier price tag, Keichitsu delivers on that ask.
The tasting format here is built around a small number of ingredients presented in multiple preparations per plate, which rewards guests who want to see a chef's point of view rather than a broad survey of dishes. Chef Matsumoto's training at La Grenouillère (a We're Smart 5 Radishes restaurant) means the vegetable-led approach is not a gimmick but a genuine technical focus. For a special occasion where the cooking is the point, the tasting menu is the right choice. If you want flexibility to order around the table, this format may not suit your group.
Specific menu items are not confirmed in available data, so treat any named dish with caution. The kitchen's documented approach centres on single-ingredient preparations across multiple techniques on one plate, with yuzu and Japanese pepper as seasonal accents. Let the chef's menu run as intended rather than trying to navigate it selectively. If you have dietary preferences, request the plant-based menu in advance.
Yes, and better than most. The chef will build a fully plant-based menu on request , this is confirmed. For other restrictions, contact the restaurant directly before your booking. The kitchen's ingredient-focused approach means adjustments are likely easier here than at restaurants built around protein-heavy tasting menus.
Book with the seasonal calendar in mind: the restaurant's name references the early March micro-season when spring begins, and the cooking tracks the natural world closely. Arriving in spring or early summer gives you the menu at its most aligned with the concept. At ¥¥¥ with easy booking, this is a lower-friction entry point into serious French cooking in Tokyo than many of its peers. Come with an appetite for vegetables treated as the main event, not as accompaniment. And if you are plant-based or have dietary requirements, flag it when you book.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Keichitsu | French | ¥¥¥ | Easy |
| Harutaka | Sushi | ¥¥¥¥ | Unknown |
| RyuGin | Kaiseki, Japanese | ¥¥¥¥ | Unknown |
| L'Effervescence | French | ¥¥¥¥ | Unknown |
| HOMMAGE | Innovtive French, French | ¥¥¥¥ | Unknown |
| Florilège | French | ¥¥¥ | Unknown |
Key differences to consider before you reserve.
Yes, solo dining works well here. The vegetable-focused tasting format is designed around a single plate showcasing one main ingredient prepared multiple ways, which suits an attentive solo diner better than a group splitting attention. Shibuya's Shoto address is also easy to reach solo. If counter seating is available, request it when booking.
Keichitsu is a ¥¥¥ French restaurant in Shoto, one of Tokyo's quieter, more residential upmarket districts. Dress as you would for a serious French dinner: neat, considered clothing is appropriate. There is no evidence of a formal dress code, but turning up in casual streetwear would feel out of place given the price point and format.
Group suitability is not confirmed in available venue data, but the intimate, ingredient-focused tasting format suggests a small dining room. For groups of four or more, check the venue's official channels to confirm capacity and whether a private arrangement is possible. Larger groups tend to fare better at restaurants with more modular menus like Florilège.
At ¥¥¥, Keichitsu sits in Tokyo's serious-dinner tier and holds a Michelin Plate for 2024 and 2025. Chef Yuki Matsumoto trained at La Grenouillère in northern France, a We're Smart 5 Radishes restaurant, which anchors the technical credibility. If vegetable-forward French cuisine is what you want, the price is justified. If you prioritise protein-led omakase or broad à la carte choice, look at RyuGin or Harutaka instead.
The tasting format is the point here. Chef Matsumoto builds dishes around a small number of ingredients, presenting each through roasting, purée, sauce, and fermentation on a single plate. That kind of focused, technique-driven approach only pays off if you engage with it fully. If you want a more varied multi-protein progression, L'Effervescence or Florilège offer broader tasting structures.
There is no à la carte menu confirmed in available data. The kitchen focuses on a small number of featured ingredients prepared in multiple ways, so the menu is the chef's call. Arrive ready to eat what is in season. If you have a preference for the pure plant menu, request it at booking — Chef Matsumoto offers it willingly.
Yes, and more readily than most. Chef Matsumoto offers a fully plant-based menu on request, which is a direct reflection of the kitchen's vegetable-first philosophy rather than a compromise. Flag dietary needs when booking. Given the French technique involved, it is worth noting specific allergens clearly rather than relying on a general request.
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