Chez Shimizu

In Okusawa, Setagaya, Chez Shimizu serves classic French cooking in a calm setting. The chef handles each dish from preparation through cooking and plating, drawing on traditional techniques while bringing a playful touch to the combinations on the plate.

The courses stand out for their carefully made sauces and unexpected pairings. Silky aubergine mousse layered with tomato and prawns, for instance, and white-fish carpaccio with a hint of tart plum invite a closer look at how each flavour is put together. Fish may come with a sauce made with pumpkin and clam stock, or with ratatouille scented with a touch of spice; thoughtful details like these add depth to the savoury flavours.

At lunch, options range from a light course with a starter, a choice of main, dessert and coffee after the meal to a more substantial menu featuring both fish and meat. The à la carte selection includes bistro staples such as duck confit and mushroom terrine and country-style pâté, as well as roasted Date chicken from Fukushima Prefecture and slow-braised Japanese beef cheek in red wine. Diners can choose dishes to suit their preferences.

The quiet dining room is centred around a counter, where guests can watch the chef at work and see dishes come together. White and red wines are available to pair with the food, alongside drinks for those not drinking alcohol, including the restaurant’s original ginger ale. Dessert might be mascarpone mousse or a rich sorbet, with coffee or tea to finish.