#Japan #Tokyo #French Cuisine #d’ici #Yuta Fujiwara

d’ici Bistro in Hiroo: A New Chapter

The renowned bistro, d’ici, located along Gaien Nishi Street in Hiroo, has undergone a complete renovation, officially reopening its doors on June 3, 2025. This charming venue, familiar to many, now features a fresh menu crafted by the talented Chef Yuta Fujiwara, a culinary innovator trained in both famed bistros and prestigious Michelin-starred restaurants.

Chef Yuta Fujiwara: A Culinary Journey

Yuta Fujiwara's journey into the culinary world began not in a formal culinary school, but rather in the kitchen of his father's restaurant, “Le Relais de l’Entrecôte,” where he mastered the basics of cooking by helping out as a teenager. This hands-on experience sparked his passion, leading him to leave university and dive into the culinary profession. After honing his skills at “O'Hara Restaurant,” a Michelin-starred establishment in Gotanda for about eight years, he embarked on a journey to France. There, he worked at renowned establishments in Paris and Brittany, further developing his expertise. Upon returning to Japan, he joined the three-star restaurant “Gastronomie Joël Robuchon” in Ebisu, serving for several years under the guidance of Chef Michaël Mikalidis. His ascent continued as he took on the role of sous-chef at “Maison de Musee” in Omotesando, eventually landing the position of head chef at d’ici.

A Fusion of Tradition and Modernity

The new d’ici menu showcases an exquisite array of traditional French bistro dishes infused with a modern twist, reflective of Fujiwara's respect for classic cuisine and his innovative vision. Standout dishes include:

Steak Frites with Black Pepper Sauce

Tender cuts of selected beef from Japan served with a rich black pepper sauce, embodying the essence of bistro dining.

Angel Shrimp Salad with Coconut Flavor

A refreshing salad that utilizes jasmine rice to enhance the flavors of the shrimp, topped with a tangy papaya and coconut sauce, evoking the essence of summer.

Poached Fish with Pissaladière Niçoise

Seasonal fish, perfectly cooked to a golden brown, paired with Niçoise-style pissaladière and a chickpea-based socca, combining flavors and traditions from the French Riviera.

Roasted Lamb Rack with Pistachio

A Moroccan-inspired lamb dish seasoned with a crust of crushed pistachios, served alongside an aromatic salad featuring cumin, coriander, and mint.

These delectable plates celebrate the heritage of French cooking while embracing the vibrant creativity of Chef Fujiwara.

Flexible Dining Experience

In contrast to the trend of fixed menus and coordinated service in many modern restaurants, d’ici prides itself on offering flexible dining experiences. Guests can choose from various courses, including a prefix menu with options for starters, mains, and desserts, allowing for a more personalized dining experience. The dinner options range from a six-course meal for 6,600 yen to an elaborate seven-course “Dégustation Course” for 12,500 yen, crafted with seasonal ingredients.

Moreover, the inviting atmosphere of the bistro makes it a perfect place for a casual lunch or an intimate dinner. The menu also includes a selection of galettes — traditional buckwheat crepes popular in Brittany — and a diverse range of wines, ensuring a delightful pairing with every meal.

Dessert Redefined

While desserts are typically prepared by chefs in bistros, d’ici offers an exceptional selection crafted by pâtissier Shuhei Miyawaki. His creations blend traditional recipes with contemporary flair. One signature dessert, the Lavender Nougat Glacé, features seasonal lavender from Provence and offers a unique twist that makes it a stand-out choice. Under Miyawaki’s guidance, every dessert becomes a seasonal celebration, marrying nostalgic flavors with new inspirations.

Ambience: Two Distinct Spaces

The redesigned interior boasts two atmospheres: the casual “Lounge” ideal for relaxed dining and the elegant “Maison,” perfect for special gatherings and formal occasions. Both areas cater to diverse dining preferences, adding an extra touch to the overall experience. The inviting decor, complemented by the comfortable seating arrangements, encourages guests to unwind and indulge in the culinary delights that d’ici has to offer.

The Philosophy Behind d’ici

The name “d’ici,” translating to “from here” in French, represents a philosophy of connection and approachability. Chef Fujiwara's vision is to create an environment where guests can explore French cuisine more freely, facilitating a journey of discovery through the flavors and stories behind every dish. As d’ici embarks on this new chapter, it aims to continuously enhance its offerings and provide a pleasurable dining experience for all.

As d’ici reopens with its vibrant and welcoming atmosphere, it invites everyone to enjoy a fusion of traditional French bistro culture, culinary innovation, and an unforgettable dining experience. Whether it’s for a casual lunch, an intimate dinner, or a celebration, d’ici promises a taste of France that is both accessible and artfully crafted.