Restaurant in Tokyo, Japan
Owner-poured wine, game, and no crowds.
A Michelin Plate-recognised French restaurant in Hiroo, Tokyo, where the owner serves as sommelier and the kitchen builds light, fermentation-led cuisine around game sourced from Hokkaido hunters. At ¥¥¥, it sits below the price tier of Tokyo's starred French rooms and is significantly easier to book — the right choice if an intimate, wine-driven dinner matters more than ceremony.
MANOIR is a small, owner-led French restaurant in Hiroo, Tokyo, where the wine program is as central to the experience as the food. The owner-sommelier serves guests personally, the room is styled after an English manor house, and the kitchen builds light French cuisine around fermented, salt-pickled, and game-driven flavours. At ¥¥¥, it sits a price tier below Tokyo's Michelin-starred French heavyweights, and it earned a Michelin Plate in 2025, which signals consistent quality without the booking pressure of a starred room. If you want an intimate, wine-forward French dinner in Tokyo without fighting for a reservation at L'Effervescence or Sézanne, MANOIR is worth serious consideration.
Walk into MANOIR and the atmosphere is deliberately unhurried. The room is fitted out like an English country house — think dark wood, settled furniture, and a mood that signals you are meant to slow down. The noise level is low, the energy is calm, and the space reads as private rather than performative. For a first-timer, this matters: MANOIR is not a place that rewards energy or spectacle-seeking. It rewards the diner who wants to actually talk across the table and pay attention to what is in the glass.
The wine program here is not a list bolted onto the back of the menu. The owner is the sommelier, and that structural choice defines the whole experience. When the person pouring your wine is also the person who decided which bottles to buy, who has arranged the room, and who is greeting you at the door, the service dynamic shifts. You are not dealing with a floor team relaying information up a chain — you are in direct conversation with someone who has staked their identity on the pairing in front of you. For a wine-forward diner, this is one of the more honest formats available in Tokyo's French dining scene. The focus is on French wine, which pairs logically with a kitchen that draws on classical French technique and fermentation-led seasoning.
The food philosophy deserves attention because it is specific: light French cuisine where fruit acidity and fermented umami do the structural work that cream and butter do elsewhere. The kitchen sources game directly from hunters in Hokkaido and across Japan, which is not standard practice at this price point. That supply relationship gives the menu a seasonal specificity that changes what is available depending on when you visit. For a first-timer coming in autumn or winter, this is the reason to order whatever game dish is on the menu rather than defaulting to safer choices. The wild flavours here are the point of difference from the more polished, butter-led registers you will find at ESqUISSE or Château Restaurant Joël Robuchon.
Michelin Plate recognition in 2025 is a calibration tool. It tells you the inspectors found the cooking consistent and the experience worth recommending, without awarding the star that would signal technical ambition at the highest level. Compared to Florilège, which carries a star and operates with a more developed tasting menu architecture, MANOIR sits in a different register: more personal, less ceremonial, and more dependent on the owner's presence making the evening work. That is a strength on nights when the room is full and the host is engaged. It is something to factor in if you are booking for a large group or an occasion that needs institutional consistency rather than individual warmth.
Booking is direct. MANOIR does not carry the reservation difficulty of Tokyo's starred French rooms, and the booking process should be manageable compared to the weeks-out waits typical at venues like L'Effervescence. The address is in Hiroo, Shibuya, a neighbourhood with good transit access. Phone and website details are not publicly listed in available sources, so booking through a hotel concierge or a reservation platform is the practical route for visitors. For those exploring beyond Tokyo, the owner-led intimacy at MANOIR has parallels in the approach at akordu in Nara, which similarly combines a wine-led identity with small-room cooking.
The Google rating of 4.6 across 224 reviews is a meaningful signal at this scale. A small, intimate room does not generate review volume the way a large brasserie does, so 224 reviews suggests a steady, returning audience rather than a tourist-dependent one. That is consistent with the Hiroo location, a neighbourhood that draws a more residential and expatriate crowd than tourist-heavy Shinjuku or Ginza.
For context within Japan's French dining scene, MANOIR occupies a niche that sits apart from the technically ambitious rooms at HAJIME in Osaka or the refined kaiseki-adjacent French at Gion Sasaki in Kyoto. It is closer in spirit to the intimate owner-operated format, where the value proposition is access to a host who knows their wine list intimately and sources with genuine specificity. If that is the dinner you are after, the ¥¥¥ price tier makes MANOIR one of the more accessible entry points into serious French dining in Tokyo. See our full Tokyo restaurants guide for broader context, and our Tokyo hotels guide, Tokyo bars guide, and Tokyo experiences guide for planning the rest of your trip.
MANOIR is in Hiroo, Shibuya (1 Chome-10-6, Hiroo, 広尾ピア寿々 1F). Booking difficulty is low relative to Tokyo's Michelin-starred French rooms , if you cannot locate a direct booking channel, a hotel concierge or Japanese restaurant reservation platform is the most reliable route. Dress smart-casual at minimum; the manor-house setting and owner-sommelier format suggest the room expects a degree of care in how you arrive. Hours are not publicly confirmed in available sources, so verify before travelling.
See the comparison section below for how MANOIR sits against its peers in Tokyo's French and fine dining scene.
Yes — the owner-sommelier serves guests personally, which makes solo dining less transactional than at larger French rooms. The intimate, unhurried format suits a single diner who wants to engage with the wine program. At ¥¥¥, it's a considered spend solo, but the attention-to-guest ratio works in your favour.
The English manor house interior and French fine dining format point toward polished casual at minimum — think collared shirts or a neat blouse rather than jeans and trainers. Tokyo's French dining rooms generally hold guests to a higher standard than casual Western equivalents, and an owner-led room with a serious wine list is no exception.
If game is your draw, yes. The kitchen sources wild game from hunters in Hokkaido and across Japan, and the French technique applies fermentation and salt-pickling to that produce in a way that's harder to find at comparable Tokyo French addresses. At ¥¥¥ pricing, it sits below Tokyo's starred French rooms, so the value case is real if the format fits.
Nothing in the available information confirms a formal dietary restriction policy. Given the game-focused menu and the owner-led service model, check the venue's official channels before booking if you have strict dietary requirements — a small kitchen built around seasonal and wild ingredients has less flexibility than a brigade-staffed French room.
For a more formally awarded French experience, L'Effervescence (Michelin-starred, ingredient-led) or HOMMAGE are the natural comparisons. If you want something less French and more chef-driven Japanese fine dining, RyuGin covers similar price territory with much higher booking difficulty. MANOIR's specific appeal — owner sommelier, game cuisine, relaxed pacing — doesn't map directly onto any single alternative.
Yes, with the right expectations. The owner-sommelier serving guests personally and the English manor house room create a deliberately settled, personal atmosphere that works well for a dinner for two or a small group. It's not a buzzy celebration venue — it's better suited to occasions where the conversation and the wine matter more than the spectacle.
At ¥¥¥, MANOIR holds its value against Tokyo's French competition — you're paying for Hokkaido game, a personal wine service from the owner-sommelier, and a Michelin Plate-recognised kitchen at a price point below the city's starred French rooms. If you want the wild flavour profile of Japanese game expressed through French technique, this is one of the few places in Tokyo structured around exactly that.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
