#Japan #Minato #Minami Aoyama #LA & LE #Café de Flore

A New Chapter for Café Culture in Tokyo

In Spring 2026, Tokyo's Minami Aoyama will welcome a groundbreaking café called 'LA & LE', set to redefine urban café experiences. Spearheaded by the renowned Tetsuya Yamashita, who made history as the first non-French waiter at the iconic Café de Flore in Paris, this new establishment aims to place people at the heart of its operation.

Company Overview
Balnibarbi Co., Ltd., founded by Chairman Hirohisa Sato, has long embraced the philosophy of revitalizing local communities through food. With roots in Osaka, this innovative company has explored various culinary expressions throughout Japan, adapting to the unique characteristics and climates of each region. The upcoming launch of 'LA & LE' is not just about serving coffee; it’s about creating a cultural hub where the relationship between food, people, and place is intricately woven into the café's very fabric.

The Heart of the Concept
Yamashita’s extensive experience—over two decades at Café de Flore—will bring a touch of authentic French café culture to Tokyo. Describing his vision, he remarks, "I want our guests and staff to be the stars of this café, creating an ambiance that excites and enchants every time they walk through the door."

'LA & LE' symbolizes the intersection of diverse cultures. The name itself combines the French articles for male (le) and female (la), representing the merging of opposites: men and women, adults and children, Japan and France. This concept fosters a café environment where collaboration triumphs over division, where relationships are pivotal over mere formality. The café intends to provide an experience from morning espressos to evening steaks, where guests can engage in cultural exchanges and personal connections.

Café Culture in a Global Context
Café de Flore, established in Paris for nearly 140 years, has served as a cornerstone for cultural icons like Jean-Paul Sartre and Simone de Beauvoir. Yamashita, hailed as the quintessential waiter of Flore, embodies the elegance and sophistication of French service. At 'LA & LE', he aims to manifest that charm and ethos amidst the bustling urban setting of Tokyo.

Hirohisa Sato’s excitement during the café announcement highlights a shared dream from 1995 when he envisioned a café inspired by Parisian culture. He notes, "We are finally at a point where we can bring the authentic essence of Café de Flore to Japan. The smart aesthetics and the natural aroma of culture—this fusion will resonate well within our urban landscape."

What to Expect at 'LA & LE'
The café will serve not just as a place to eat but as a venue where cultural experiences mingle regularly. The aim is to foster an environment where community members can exchange ideas and experiences, making it a nexus for cultural engagement. Minami Aoyama, with its vibrant art and design scene, serves as an ideal backdrop for this dynamic project.

As the café prepares to open its doors, it promises to add a vibrant thread to the urban fabric, merging food with immersive social experiences.

Location and Operational Details

• - Name: LA & LE
• - Type: Café
• - Address: 3 Chome, Minami Aoyama, Minato City, Tokyo
• - Opening Date: Spring 2026 (planned)

In a city that thrives on innovation and cultural exchange, 'LA & LE' stands to transform how Tokyoites engage with their culinary landscape, signifying a new era in café culture where the dining experience transcends mere sustenance to become a celebration of relationships and community.

About Tokyo It

Tokyo It Co., Ltd., the management entity of 'LA & LE', aspires to cultivate experiences that intertwine culture and cuisine, aiming to be a beacon for gastronomic interconnectedness in the heart of Tokyo. With Yamashita's leadership, the café is poised to become not just a dining spot but a pivotal cultural junction for locals and visitors alike.

About Balnibarbi Co., Ltd.

Located in Osaka, Balnibarbi seeks to make dining enjoyable, healthy, and affordable, all while contributing to sustainable community development through the joy and power of food. The organization remains committed to the continuous evolution of Japan's culinary identity and contributing to the local economies through thoughtful business practices in the food sector.