Quatre-vingt-douze: exquisite French dining in Tokyo's Setagaya district.

Nestled on the second floor of a modern building near Chitose-Funabashi Station, Quatre-vingt-douze delivers authentic French cuisine crafted by the talented Chef Kunihiko Ikeda, who honed his skills at prestigious Michelin-starred establishments. This restaurant is renowned for its refined approach, utilizing carefully sourced seasonal ingredients from across Japan to create elegant and innovative dishes.

Starters and appetizers

Begin your culinary journey with delicately smoked duck paired with a subtle black pepper sable, setting the tone for a meal that balances bold flavors with finesse. Today's amuse-bouche features a unique combination of rosé wine and dashi jelly topped with gently grilled Spanish mackerel, offering a fresh and savory introduction to the menu.

Mains: A showcase of premium ingredients

The main course offerings are a true highlight, featuring a spectacular grilled risotto with plump oysters from Hiroshima, perfectly complemented by a creamy champignon sauce and a delightful contrast of sautéed maitake mushrooms and crunchy seaweed tuile. For fish lovers, roasted magochi is served alongside grilled cauliflower and a vibrant arugula basil sauce that brings freshness and complexity.

Highlighting the menu is the roast Ezo deer, smoked over straw and finished with a ginger and spice sauce that perfectly balances richness and aromatic warmth. This dish reflects the chef’s commitment to combining seasonal Japanese ingredients with classic French techniques.

Desserts and sweets

End your meal with delicate and refined treats such as pistachio madeleine and rosehip pâte de fruit, accompanied by a cup of soothing herbal tea from the Ginseng Valley. The light and fresh Vacherin confiture is enhanced by fresh citrus "Harehime" from Odawara City’s Yagishita Farm, matcha powder, and quince purée, offering a harmonious balance of sweetness and subtle bitterness.

Drinks and pairings

Quatre-vingt-douze offers a curated selection of beverages including craft beer and fine wines that complement the rich flavors of the menu. Guests can enjoy perfectly paired wines that range from distinctive to classic styles, elevating the dining experience with each sip.

Special dinner course: a celebration of French luxury

For an exceptional experience, the meticulously crafted dinner course features standout ingredients like rich foie gras, fresh caviar, and premium Japanese black beef. This menu invites guests to indulge in the epitome of French culinary artistry, showcasing the chef’s expertise and dedication to sourcing the finest products.

Starters Smoked duck with black pepper sable, rosé wine and dashi jelly with grilled Spanish mackerel.
Mains Grilled Hiroshima oyster risotto with champignon sauce, roasted magochi with arugula basil, and roast Ezo deer with ginger spice sauce.
Desserts Pistachio madeleine, rosehip pâte de fruit, Vacherin confiture with fresh citrus and matcha, quince purée, and herbal tea.
Drinks Selection of beers and expertly paired red wines to enhance your dining experience.