#Japan #Tokyo #The Okura #Ryoichi Yamashita #Nouvelle Epoque

Ryoichi Yamashita Takes Charge at Nouvelle Epoque

In a significant development for fine dining in Tokyo, Ryoichi Yamashita has been appointed as the new head chef of the renowned French restaurant, Nouvelle Epoque, located within The Okura Tokyo. This transition represents a blend of traditional French culinary arts and innovative approaches inspired by the rich flavors of Japanese cuisine. The new menu, in collaboration with pâtissier Takashi Araki, will commence on September 1, 2025.

Yamashita brings a wealth of experience to his new role, having honed his culinary skills at the Michelin-starred restaurant La Maison Jaune in Saint-Rémy-de-Provence in southern France. His expertise particularly shines through in seafood-based French dishes. Before joining Nouvelle Epoque, he served as the executive chef at Hotel Okura Kyoto, where he successfully integrated Japanese dashi into his cooking style, emphasizing the intricate tastes of local ingredients. At Nouvelle Epoque, Yamashita intends to preserve traditional French elements while incorporating modern, innovative facets into his culinary creations.

In conjunction with Yamashita's appointment, Takashi Araki, an esteemed pâtissier with an impressive background, will enhance the dessert offerings. His previous roles include stints in renowned establishments like Kichijoji and Hôtel de Mikuni, contributing to his extensive knowledge of diverse ingredients and desserts that harmonize beautifully with the overall meal experience. Araki’s introduction of a weekday-exclusive "Dessert Wagon Lunch" will allow guests to indulge in an assortment of exquisite sweets delivered directly to their table, adding an interactive touch to dining.

Yamashita’s vision is not only about food but also the holistic dining experience, blending artful presentation, taste, and aroma. He acknowledges the rich history of French cuisine at The Okura and aims to modernize and elevate it in harmony with contemporary culinary trends and Japan’s seasonal bounty.

“I aim to showcase the essence of Japanese ingredients harmonized with French culinary traditions,” Yamashita remarked. This fusion of influences is expected to create a unique gastronomic experience that resonates with both local and international guests.

Meanwhile, Takashi Araki expressed his fascination with how aroma plays a crucial role in desserts, describing it as an art form that touches memories and emotions. With his passion for exploring new olfactory expressions using Japan’s four seasons, he aims to craft desserts at Nouvelle Epoque that leave long-lasting impressions on the diners.

For those eager to explore the new menu, Nouvelle Epoque will feature both lunch and dinner courses priced at ¥27,000 and ¥39,000 respectively, along with a special limited-time dessert wagon offering at ¥18,000. Guests will enjoy a selection of seasonal delicacies paired with a variety of creative desserts, manifesting the culinary team’s dedication to quality and aesthetics.

Every part of the dining experience at Nouvelle Epoque aims to reflect the high standards that have been established by past chefs while notably embracing current culinary innovations. The Okura Tokyo, situated within the rapidly evolving Toranomon district, has consistently upheld its status as a premier destination for luxury and fine dining, promising a memorable experience for all visitors.

As Ryoichi Yamashita and Takashi Araki take the culinary reins, patrons are invited to join in this exciting new chapter of Nouvelle Epoque, where the flavors of France and Japan beautifully collide in every dish.

Restaurant Information

Nouvelle Epoque

Location: The Okura Heritage Wing, 5th Floor
Tel: (03) 3505-6073
Hours: 11:30 a.m. - 2:30 p.m. / 5:30 p.m. - 9:30 p.m.
Closed: Tuesdays
Capacity: 56 seats, including one private room
Website: Nouvelle Epoque

Sample Menu

Lunch: 2-course Menu Découverte ¥27,000 / Déjeuner ¥17,000
Dinner: 3-course Menu Découverte A ¥39,000 / B ¥36,000 / C ¥27,000

With a blend of culinary artistry and cultural reverence, the new chapter at Nouvelle Epoque is set to redefine fine dining in Tokyo.