Restaurant in Tokyo, Japan
Serious French-kaiseki cooking, easy to book.
LA BONNE TABLE is a 40-seat French-kaiseki restaurant in Nihonbashi holding a Michelin Plate and a 4.4 Google rating. Chef Shinji Ishida builds menus around direct-from-farm produce, with French technique applied through a kaiseki lens. At ¥¥¥, it is one of the most accessible Michelin-recognised options in central Tokyo and easy to book with a week or two of lead time.
LA BONNE TABLE is easy to book, reasonably priced for what it delivers, and technically serious about its farm-to-table French-kaiseki cooking. If you want a Michelin-recognised meal in central Tokyo without the four-figure bill or the three-month wait, this Nihonbashi address is a practical first choice. It will not replace a night at L'Effervescence or Sézanne, but it does not try to. What it offers instead is precise, ingredient-led cooking at a price point that makes repeat visits realistic.
Chef Shinji Ishida runs a 40-seat casual French restaurant in Coredo Muromachi 2, the shopping and dining complex in Nihonbashi, Chuo City. The cooking is anchored in the farm-to-table method: producers ship ingredients directly to the kitchen, and the menu is built around what arrives. The approach is not decorative — it shapes how dishes are constructed. A signature amuse-bouche called 'Farm to Table' delivers a colour-varied assortment of vegetables prepared across multiple techniques, signalling from the first bite that the kitchen treats produce as the point, not the backdrop. Roast shiitake is prepared whole, stem included, which is the kind of detail that separates a kitchen with conviction from one that follows a formula.
The cuisine type is listed as Kaiseki and French, which in practice means French technique applied with kaiseki discipline around ingredients and seasonality. This is not fusion for novelty's sake. The discipline is real: strong producer relationships, direct sourcing, and a kitchen that builds dishes around ingredient quality rather than around a fixed concept. For Tokyo, where this hybrid register can tip toward gimmick, La Bonne Table keeps it grounded.
The restaurant holds a Michelin Plate for both 2024 and 2025, and appears in the Opinionated About Dining rankings for Japan in both 2023 (Recommended) and 2025 (ranked #565). A Google rating of 4.4 across 477 reviews is consistent and strong for a casual neighbourhood format. These are not splashy credentials, but they are reliable ones: the Michelin Plate signals food worth eating, and the OAD ranking places it within a credible peer group of serious Japanese restaurants.
This is a good choice for a special occasion dinner that does not require theatre. The 40-seat room is casual rather than formal, which makes it workable for a business meal where you want the food to do the talking without the ceremony. For a date night or a celebration where the guest cares about ingredient provenance and technical cooking, the format works well. If you need a grand room with a long wine list and tableside service, look at L'Effervescence or RyuGin instead.
Solo diners are accommodated in a 40-seat room with no counter format confirmed in the data, so check seating options when booking. The ¥¥¥ price range sits below the ¥¥¥¥ tier of most Michelin-starred Tokyo peers, making this one of the more accessible options in its category. Comparable farm-to-table French cooking at a similar price point in Tokyo is not easy to find, which strengthens the value case.
La Bonne Table is open Tuesday through Sunday. Lunch runs 11:30 am to 3 pm; dinner 6 to 11 pm. Monday is closed. The restaurant is located inside Coredo Muromachi 2 in Nihonbashi, with strong access via Tokyo Metro. Booking difficulty is rated Easy, which means you do not need to plan months ahead — a week or two is likely sufficient for most slots, though Friday and Saturday evenings will fill faster. No phone or website is listed in the database; check reservation platforms such as TableCheck or Google for live availability.
For other strong cooking in central Tokyo, La Bombance offers another French-Japanese hybrid worth considering. Further afield in Japan, HAJIME in Osaka, Gion Sasaki in Kyoto, and akordu in Nara represent strong regional alternatives for the same trip. For the full picture on dining in the city, see our full Tokyo restaurants guide, and for where to stay, our full Tokyo hotels guide.
| Venue | Cuisine | Price | Booking Difficulty | Leading For |
|---|---|---|---|---|
| LA BONNE TABLE | French-Kaiseki | ¥¥¥ | Easy | Ingredient-led casual dining, repeat visits |
| L'Effervescence | French | ¥¥¥¥ | Hard | Full-service occasion dining |
| RyuGin | Kaiseki | ¥¥¥¥ | Hard | Traditional kaiseki, serious occasion |
| Harutaka | Sushi | ¥¥¥¥ | Very Hard | Omakase sushi at the highest level |
| Sézanne | French | ¥¥¥¥ | Hard | Modern French, hotel dining |
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| LA BONNE TABLE | Kaiseki, French | ¥¥¥ | Easy |
| Harutaka | Sushi | ¥¥¥¥ | Unknown |
| L'Effervescence | French | ¥¥¥¥ | Unknown |
| RyuGin | Kaiseki, Japanese | ¥¥¥¥ | Unknown |
| HOMMAGE | Innovtive French, French | ¥¥¥¥ | Unknown |
| Crony | Innovative, French | ¥¥¥¥ | Unknown |
A quick look at how LA BONNE TABLE measures up.
For a French tasting menu with more critical weight, L'Effervescence is the step up. HOMMAGE offers French-Japanese cooking at a similar price bracket but with a more intimate format. If you want kaiseki proper rather than French-kaiseki, RyuGin is the benchmark at a significantly higher price point. Crony is worth considering if you want something more casual and contemporary.
It works for solo dining. The 40-seat room is casual rather than counter-focused, so solo guests are not conspicuous. Lunch is the more comfortable solo slot — the atmosphere is relaxed and the format is less couples-oriented than dinner. The Michelin Plate recognition and OAD listing signal enough kitchen seriousness to make a solo meal feel worthwhile.
Lunch is the better value entry point. Both lunch and dinner run the same hours window Tuesday through Sunday (11:30 am–3 pm and 6–11 pm), but lunch at a ¥¥¥ French-kaiseki restaurant in Tokyo typically offers the same kitchen at a lower price. Dinner suits a longer, more occasion-oriented meal. For a first visit, start with lunch.
The farm-to-table sourcing model — direct from producers for vegetables and seafood — means the kitchen is ingredient-led, which usually allows flexibility. However, specific dietary accommodation policies are not documented in available venue data, so check the venue's official channels before booking if restrictions are a concern.
Yes, with the right expectation set. The 40-seat room is casual rather than formal, which suits occasions where you want quality cooking without a stiff atmosphere. It holds a Michelin Plate (2025) and an OAD Top Restaurants in Japan ranking, so there is enough credibility to make it feel intentional. It is not a theatrical dinner — if spectacle is the point, look at RyuGin instead.
Book at least one to two weeks ahead for dinner, especially Thursday through Saturday. Lunch mid-week is more accessible. The restaurant is inside Coredo Muromachi 2, a busy Nihonbashi shopping complex, which increases walk-in foot traffic competition. The 40-seat capacity means prime slots go faster than the casual tone might suggest.
At ¥¥¥, it delivers. The Michelin Plate (2025) and OAD recognition confirm the kitchen earns its price, and the farm-to-table sourcing model — direct producer relationships, ingredient-led cooking — justifies the positioning. It is not the cheapest French option in Tokyo, but for French-kaiseki at this level in a no-dress-code room, the price-to-quality ratio is fair.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
