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Shinjuku

Jfree is celebrated for its innovative fusion of French and Japanese cuisine, utilizing seasonal ingredients from Miyazaki Prefecture. The intimate counter seating and attentive service enhance the dining experience, making it a sought-after destination for food enthusiasts.

Discover Jfree: A Culinary Gem in Kagurazaka, Tokyo's Shinjuku City District.

Nestled in the charming Kagurazaka neighborhood of Shinjuku City, Tokyo, Jfree offers an unforgettable dining adventure that celebrates the rich flavors of Japanese and French fusion cuisine. This intimate restaurant, helmed by the talented Chef Tsubasa Jinnai, blends seasonal ingredients from his native Miyazaki Prefecture with refined culinary techniques to create dishes that surprise and delight at every course.

An Intimate Dining Experience with Local Flare

Jfree welcomes guests primarily at a single-board counter where you can engage directly with the chef, providing a soft and warm atmosphere perfect for savoring each carefully crafted plate. The open kitchen design invites you to witness the passion and precision that goes into every dish, from the delicate seafood selections to the innovative use of Miyazaki's distinctive local chicken bone broth.

Signature Dishes That Capture Hearts and Palates

Among the standout offerings is the "Crepe Salé," a dessert so sublime it has been crowned Crepe of the Year by many diners. The crisp, buttery batter with a perfect balance of sweet and savory flavors creates a sensational finale to your meal. Other highlights include spring rolls made with whole ayu fish, Miyazaki beef with Kyoto's Manganji chili pepper, and a refreshing soup featuring Miyazaki Hinata tomatoes and Aori squid.

 – Featuring fresh seasonal produce and proteins from Miyazaki Prefecture.

 – A thoughtfully curated seven-item tasting menu delivering rich and balanced flavors.

 – Spacious counter seating and a private room for a cozy, personalized dining experience.

Jfree is conveniently located just a two-minute walk from Iidabashi Station, making it easily accessible for both locals and travelers exploring Tokyo. The restaurant operates from Tuesday to Saturday, welcoming guests from 5:30 PM to 11:30 PM. For those seeking an exclusive experience, a private room accommodates up to four guests with a separate fee. Credit card payments are accepted, including major cards like VISA and MasterCard.

What is the price range for the omakase course at Jfree?

 The omakase course is priced at ¥19,800, excluding service charge and tax.

Is there a private room available at Jfree?

 Yes, Jfree offers a private room that can accommodate up to four people, with a separate usage fee of ¥5,000.

 Jfree operates from Tuesday to Saturday, 5:30 PM to 11:30 PM. It is closed on Sundays, Mondays, and during the year-end and New Year holidays.

Is Jfree accessible by public transportation?

 Yes, Jfree is a 2-minute walk from Iidabashi Station, making it easily accessible by public transportation.

 Yes, Jfree accepts major credit cards, including VISA, MasterCard, JCB, AMEX, and Diners Club.

Jfree enjoys a glowing reputation among Tokyo’s dining aficionados for its innovative approach to French-Japanese fusion, exceptional use of high-quality Miyazaki ingredients, and the cozy, personable environment created by Chef Jinnai and his team. Visitors consistently praise the attentive service, the thoughtfully balanced flavors, and the memorable omakase experience that leaves many eager to return.

Asia

Japan

Jfree, a modern French restaurant located in the charming Kagurazaka neighborhood of Shinjuku City, Tokyo, offers a unique dining experience that blends French culinary techniques with the rich flavors of Japanese ingredients. Opened in 2023 by Chef Jinnai, a graduate of prestigious establishments like Quintessence and Florilège, this restaurant has quickly gained acclaim for its innovative approach. The intimate setting features a single-board counter where guests can engage directly with the chef, fostering a warm and inviting atmosphere.

At Jfree, the menu is a delightful omakase experience, showcasing seasonal ingredients primarily sourced from Miyazaki. Each dish is thoughtfully crafted, highlighting the chef's deep connection to his hometown's produce. Guests can expect to savor dishes like the Miyazaki Tsuma chicken bone charcoal soup and the exquisite conger eel, prepared with meticulous attention to detail. The standout dessert, the Crepe Salé, has garnered rave reviews, even being dubbed 'Crepe of the Year' by patrons.

The ambiance at Jfree is designed for comfort and interaction, with a spacious counter that allows diners to watch the culinary magic unfold. The chef's passion for Miyazaki ingredients shines through in every dish, creating a narrative that connects the food to its roots. Regulars appreciate the personal touch and the chef's willingness to share stories about each dish, making every visit a unique experience.

Situated just a short walk from Iidabashi Station, Jfree is perfectly positioned for those exploring the cultural richness of Kagurazaka. This historic district is known for its traditional architecture and vibrant atmosphere, making it a delightful area to stroll before or after your meal. Nearby attractions include the historic Zenkoku-ji Temple and various art galleries, adding to the allure of dining at Jfree.

Jfree specializes in French cuisine with a Japanese twist, using local ingredients.

Smart casual attire is recommended for dining at Jfree.

Yes, reservations are recommended due to limited seating.

Experience the culinary artistry at Jfree, where each dish tells a story of tradition and innovation. Whether you're a local or a traveler, this restaurant promises a memorable dining experience in the heart of Tokyo.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUR2Njd6cTBBRRAB&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChdDSUhNMG9nS0VJQ0FnSUR2Njd6cTBBRRAB

フロリレージュ、カンテサンスを経て独立したシェフという事でオープン時から気になっていたJfree（ジェフリー）さんに訪問。
一枚板のカウンターテーブルでシェフとの会話も楽しめる柔らかい空間の中、宮崎の食材を中心に展開される料理に舌鼓。地鶏の骨済汁やクエなど好みの味だったが、特にデザートで出てきたクレープサレの美味しさには脱帽。普段あまりデザートに反応するタイプではないが、これはクレープオブザイヤーに決定です。
神楽坂まで足を運ぶ価値有りでした。

I visited Jfree, who I had been interested in since the restaurant opened, as he is an independent chef after working at Florilège and Quintessence.
In a soft space where you can enjoy conversation with the chef at the single-board counter table, you can enjoy dishes made mainly from Miyazaki ingredients. I liked the local chicken bone broth and kueh, but I was particularly impressed by the deliciousness of the crepe salé that came as dessert. I'm not usually the type of person who reacts to desserts very much, but this was decided to be Crepe of the Year.
It was worth the trip to Kagurazaka.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUM3dGVDZ05nEAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUM3dGVDZ05nEAE

飯田橋駅から徒歩2分。ゴエミヨ2024で『期待の若手シェフ賞』を受賞した陣内シェフとソムリエの奥さまのお店️です。名だたるフレンチの名店や日本料理のお店で修行をされた陣内シェフのお料理は、フレンチ料理の枠組みにとらわれず、日本料理のテイストを感じる和風なフレンチ。食べ疲れず、滋味深い味わいで、はじめから終わりまでずっと美味しくてしあわせでした〜♡

おまかせコース
▫️ふ　自家製味噌
▫️宮崎 ひなたのトマト､あおりイカ､水なす､素麺
▫️淡路島　鱧
▫️宮崎　妻地鶏の骨炭汁
▫️静岡下田　金目鯛、茨城　マルタマ真レンコン
▫️徳島　すだち鮎
▫️宮崎牛、京都万願寺唐辛子
▫️沖縄恩納村のパッションフルーツ
▫️クレープサレ
▫️神楽坂楽山八女茶のアイス
▫️宮崎 チーズまんじゅう

陣内シェフの地元"宮崎"の食材や料理がコース内でたくさん出てきて、郷土愛を感じます。はじめはクリスピーに焼いたお麩で、バーニャカウダ風に仕立てた自家製の味噌をはさんだアミューズから。

ひなたの高糖度トマトから抽出したスープとあおりイカ、水茄子を合わせた一品は、下に素麺も隠れていて爽やかな組み合わせ。爽やかな組み合わせや見た目からはギャップのある出汁の効いたトマトのスープとアオリイカの甘みが印象深くて、しみじみおいしかったぁ、、

鱧の上にはXO醬をイメージした貝柱と鱧の卵がのっています。鱧自体もレアめなぷりっとした身の仕上がりで、骨抜いてるのかな？ってくらい骨を一切感じなくて驚きました。こんなに鱧自体の味がしっかり感じられたのも初めてかも。

金目鯛は皮目パリッと、身はレアに仕上がっていて
、生でも食べられるシャキシャキ食感のマルタマ真蓮根と炊き立てのごはんと一緒にいただきます。このお料理もほんとおいしかったぁ、、

鮎はなんと春巻き仕立て！
鮎の骨せんべいを骨格にして、鮎の身を魚の形に形成し、揚げた春巻き！オリジナリティあって面白いし、ふんわりした鮎の身と肝ソースもおいしい。
自家製のパンもとってもおいしくて、つい3回もおかわりしちゃいました！ライ麦のカンパーニュのように外側はザクっとしていますが、中はバターが香るふわっとしたブリオッシュ。なんやこの合わせ技は、、はじめて食べる不思議な感覚のパンで絶品でした。

最近シュガーバタークレープにハマっていて色々と食べ歩いているんですが、ここの『クレープサレ』を一口食べた瞬間に自分の中のシュガーバタークレープランキングが一瞬で更新されました✨
こんがりカリじゅわ！均一に生地にバターが染み込んでいて、内側にはさまれたジャリっとした砂糖とほのかな塩味、どこを切って食べてもおいしい完璧なクレープでした。

パッションフルーツの果汁のグラニテの上にはシロップ漬けになった種がのっていたり、八女茶のアイスはムース状のふわっと軽くとろける口溶けで、デザートも一味変わってました。最後には宮崎の名物『チーズまんじゅう』で完。ワインだけじゃなく、ノンアルコールの飲み物も種類があって、大好きなアランミリアのブドウジュースもあったのもうれしいポイントでした。絶対にまた訪問したいお店です！

2 minutes walk from Iidabashi Station. This is the restaurant run by Chef Jinnai and his sommelier wife, who won the ``Promising Young Chef Award'' at Goemiyo 2024. Chef Jinnai, who trained at famous French restaurants and Japanese restaurants, creates Japanese-style French cuisine with a taste of Japanese cuisine, without being bound by the framework of French cuisine. I didn't get tired of eating it, it had a rich and nutritious taste, and it was delicious from start to finish and I was happy~♡

Omakase course
▫️Fu Homemade miso
▫️Miyazaki Hinata tomato, Aori squid, water eggplant, somen
▫️Awaji Island conger conger
▫️Miyazaki Tsuma chicken bone charcoal soup
▫️Shizuoka Shimoda Kinmedai, Ibaraki Maltama True Lotus Root
▫️Tokushima Sudachi Ayu
▫️Miyazaki beef, Kyoto Manganji chili pepper
▫️Passion fruit from Onna Village, Okinawa
▫️Crepe sale
▫️Kagurazaka Rakuyama Yame tea ice cream
▫️Miyazaki cheese manju

Many of the ingredients and dishes from Chef Jinnai's hometown, Miyazaki, are used in the course, giving you a sense of his love for his hometown. We started with an amuse-bouche of crispy baked wheat flour sandwiched with homemade miso made in the style of Bagna Cauda.

A refreshing combination of soup extracted from Hinata's high-sugar tomatoes, Aori squid, and mizuki eggplant, with somen hidden underneath. The refreshing combination and the sweetness of the tomato soup with a strong dashi stock and the sweetness of the bigfin squid left an impression on me, and it was deeply delicious.

On top of the conger conger, there are scallops and conger eggs that resemble XO sauce. The hamo itself has a rare plump flesh, so I wonder if it's made without the bones. I was surprised that I couldn't feel any bones. This may be the first time I've been able to really taste the conger eel itself.

The golden sea bream has crispy skin and rare flesh.
It is served with Marutama lotus root, which has a crunchy texture that can be eaten raw, and freshly cooked rice. This dish was really delicious too.

Ayu is made into spring rolls!
Spring rolls made with ayu bone crackers as a skeleton, ayu meat formed into the shape of a fish, and fried! It's original and interesting, and the fluffy ayu meat and liver sauce are delicious.
The homemade bread was so delicious that I ended up having to refill it three times! The outside is crunchy like rye campagne, but the inside is a fluffy brioche with a buttery scent. The combination technique was amazing and it was the first time I had eaten bread, and it was exquisite.

Lately, I've been addicted to sugar butter crepes and have been eating them all over the place, but the moment I took a bite of the "Crepe Sale" here, my sugar butter crepe ranking was updated in an instant.
Crispy and crispy! The batter was evenly soaked with butter, the inside had a crunchy sugar and a slight salty taste, and it was a perfect crepe that was delicious no matter which way you cut it.

The passion fruit juice granita had seeds soaked in syrup on top, and the Yame tea ice cream had a light, mousse-like texture that melted in your mouth, making the desserts a bit different. Finish off with Miyazaki's famous "Cheese Manju". In addition to wine, they also had a variety of non-alcoholic drinks, including my favorite Aranmilia grape juice, which was a nice touch. This is a store I definitely want to visit again!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURGOTdQaFR3EAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSURGOTdQaFR3EAE

フレンチ✕和の、重すぎないフレンチ。
大好きなお店。
定番のお料理から、季節のメニュー。
最後のチーズ饅頭は宮崎のお菓子をアレンジしています。
冬の穴子は美味しくて感動したので、時期が合えばぜひ食べて欲しい！
パンも毎日焼かれていて買いたいくらい美味しい。
シェフの人柄もよくて楽しいお店です。

French x Japanese, not too heavy French.
My favorite shop.
From standard dishes to seasonal menus.
The last cheese bun is an arrangement of Miyazaki sweets.
I was impressed by how delicious the conger eel was in winter, so if the time is right, I definitely recommend trying it!
The bread is baked daily and is so delicious that you'll want to buy it.
It's a fun restaurant with a friendly chef.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUM5dFAzMlJ3EAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUM5dFAzMlJ3EAE

【話題の新星フレンチへ】

オープンしてちょうど一年。グルメさんたちが称賛する話題のフレンチレストランへお誘いを受けて初訪問。

陣内シェフは宮崎県生まれ。この日も宮崎食材がそこここに使われていた。カンテサンス、フロリレージュ、L'EAU、Hiroya、赤坂しょう山など一流店で経験を積み、神楽坂に自分の店を2023年にオープン。

18時半に集合して、僕は泡でスタート。
一枚板のカウンターテーブルに座る客から丸見えのオープンキッチンスタイル。勝負してくるなぁ〜。隠し事なし。

最初の【アミューズ】は「自家製のバーニャカウダソースをベースに揚げたお麩で挟んだ一品」…和食とフレンチを修行して来たからこその、陣内シェフのご挨拶代わりの一品。

続いては今回の被災地能登の近くの氷見から手に入った「氷見鰤」を使ったひと皿…ソースはネギと生姜を和えたモノ、上にアクセントとして松の実と花穂を添えてある。合わせて食べるとジェノベーゼの構成要素（チーズ・ハーブ・ナッツ）になるように仕立て上げている。チーズの代用は鰤の脂身が担う。ハーブはネギと生姜、ナッツは松の実で。複雑でありながら爽やかな味わい。

「宮崎妻地鶏骨炭汁」…骨を使って出汁をとったスープに最後にベルモットを加える。そのスープの中に炭火で仕上げたモモ肉が入っている。…丁寧に作っていることが伝わって来て、食べるとほっこりする味わい。この上品なスープで麺を入れてラーメン食べたくなっている自分もいた。

「宮崎 アオリ烏賊」…宮崎県の日向灘で獲れたアオリイカ。厚みのあるアオリイカをギリギリ限界まで切り込みを入れて、食感と甘みを最大限に活かし、ニンニクを少し入れてソテーしたひと皿。

パン…外側のクラスト(耳の部分)はサクサク、内側のクラムの部分は熱々でふわっと仕上がってかなり美味しいパン。普通に店で売りだしたら買うのに…と思ってしまった。
出ていたアオリ烏賊料理のソースをパンで掬って食べたが、もちろん美味しい。

「白子」…見ただけだとなんだか分からないが、トリュフとジャガイモガレットの下に熱々の白子が隠れている。パクッとひと口でいただく。黒七味が隠し味的に使われていて味を複雑に楽しませてくれる。

「三重の鰆」…三重のトロ鰆と呼ぶらしい。1週間寝かせて、身はしっとり、皮目に細かく切り込みを入れ、炭火で火入れをしていて香ばしい。ソースは九条ネギの緑の部分のみで作ったモノ。白い部分はサッとバターでソテーし、ホッキ貝と一緒にいただく。鰆と九条ネギの相性の良さをシェフは強調していたが、なるほどクセなく美味しくいただけた。

「京都 七谷鴨」…窒息鴨。ソースは鴨からとったお出汁に焦がしバターと焦がしニンニクを加えたモノ。
添えられた宮崎県産のほうれん草も焦がしバターでサッとソテーされたモノ。
肉は旨みたっぷりで柔らかく、全体に見事な仕上がり。七谷鴨もこうして調理されたら本望かも、と思ってしまう。

ここからデザートへ。
「福島 あんぽ柿、焙じ茶アイス」…渋みを強くするようミキサーで茶葉も入れて作ったアイス。アクセントにあんぽ柿とドライレーズンが入り、これらが味と食感に変化を与えて楽しませてくる。デザートもチカラが入っていて嬉しい。もちろん美味しい。

「苺クレープ」…いわゆるブリュレクレープ。使っている苺はあまおう。アルマニャックも入れて、バーナーで炙ってキャラメリゼしている。高カロリーそうで怖いが苺の程よい酸味とクリーム部分のろ〜り食感と甘さがバランス取れていて美味しい。

そして最後にこれでもか、と「小菓子」。
これがまた宮崎土産で有名な「チーズ饅頭」（実は今までご当地モノを食べた事はないので比較はできないが…）のシェフ独自のインスパイア版。…ふむ、なるほどクッキー生地にチーズが入ったモノ。

〆のコーヒーを飲みつつ、今日参加メンバーがチーズ饅頭を土産として売り出せば売れる、いやいや怒られる、宮崎名物に東京から参入、などと勝手なことをワイワイ話しながら会はお開き。

人見知りだと自称するシェフを最後まで喋らせ続けさせる今回の幹事のD女史の話法もさすが。

楽しく美味しい一晩になりました。
シェフは若く、多分伸び代部分もまだまだ余裕がありそうだし、これからさらに人気になって予約困難になっていくはず。注目しておいて間違いはない。また伺います。

[To the rising star of French cuisine]

It's been exactly one year since we opened. This was my first visit to a popular French restaurant praised by gourmets.

Chef Jinnai was born in Miyazaki Prefecture. Miyazaki ingredients were used here and there on this day as well. After gaining experience at prestigious stores such as Quintessence, Florillege, L'EAU, Hiroya, and Akasaka Shozan, he opened his own store in Kagurazaka in 2023.

We met at 6:30pm and I started with bubbles.
The open kitchen style is fully visible to customers sitting at the single-panel counter table. I'm going to fight. Nothing to hide.

The first [Amuse] is ``a dish made with homemade bagna cauda sauce and sandwiched between fried wheat gluten.'' This is a dish that serves as a greeting from Chef Jinnai, who has trained in Japanese and French cuisine.

Next was a dish using ``Himi yellowtail'' obtained from Himi near Noto, an area affected by the recent disaster...The sauce was a mixture of green onions and ginger, and pine nuts and flower spikes were added as accents on top. . When eaten together, they are designed to form the components of Genovese (cheese, herbs, and nuts). Yellowtail fat serves as a substitute for cheese. The herbs are green onions and ginger, and the nuts are pine nuts. A complex yet refreshing taste.

``Miyazaki Tsuma chicken bone charcoal soup''...Vermouth is added at the end to the soup stock made using bones. The soup contains thigh meat cooked over charcoal. ...You can tell that the food is carefully made, and it has a heartwarming taste when you eat it. I found myself wanting to eat ramen with noodles in this elegant soup.

“Miyazaki Aori Squid”…A aori squid caught in the Hyuga-nada Sea of ​​Miyazaki Prefecture. A dish of thick bluefin squid cut to the limit to maximize its texture and sweetness, and sautéed with a little garlic.

Bread...The outer crust (ear part) is crispy, and the inner crumb part is hot and fluffy, making it quite delicious. I thought I would buy it if it were on sale at a store.
I scooped up the sauce from the Aori squid dish with bread and ate it, and of course it was delicious.

"Milk"...It's hard to tell just by looking at it, but there's a piping hot milt hidden beneath the truffle and potato galette. Enjoy it in one bite. Black shichimi is used as a secret ingredient, making the taste complex and enjoyable.

"Mie no Toro mackerel"...It seems to be called Mie no Toro mackerel. After being left to rest for a week, the meat is moist, and the skin is finely incised and cooked over charcoal, giving it a fragrant aroma. The sauce is made only from the green part of Kujo green onions. Quickly sauté the white part in butter and serve with the surf clams. The chef emphasized the good compatibility between the mackerel and Kujo green onions, and it was indeed delicious without being addictive.

“Kyoto Nanaya Kamo”…suffocated duck. The sauce is made by adding browned butter and browned garlic to the dashi stock from the duck.
The accompanying spinach from Miyazaki Prefecture was also quickly sautéed with burnt butter.
The meat is full of flavor, tender, and perfectly finished. I think Nanaya duck might be a favorite if it was cooked like this.

Now on to dessert.
"Fukushima Anpo Kaki, Hojicha Ice Cream"...An ice cream made with tea leaves in a blender to make it more bitter. Anpo persimmons and dried raisins are added as accents, and these change the taste and texture to make it enjoyable. I'm glad that the dessert also has some power. Of course it's delicious.

“Strawberry Crepe”…So-called Brûlée Crepe. The strawberries I use are Amaou. I also added Armagnac and roasted it on a burner to caramelize it. It might seem high in calories, but it's delicious because the just right amount of sourness from the strawberries and the smooth texture and sweetness from the cream are well-balanced.

And finally, I thought, ``Small sweets''.
This is the chef's own inspired version of the famous Miyazaki souvenir ``cheese manju'' (actually, I've never eaten the local product before, so I can't compare...). ...Hmm, I see. It's cookie dough with cheese in it.

While drinking coffee to finish off the meeting, the meeting started with the members talking about random things like how if they sold cheese buns as souvenirs, they would sell well, how they would get scolded, and how Tokyo would be introduced to Miyazaki's specialty.

The way this event's organizer, Ms. D, kept the self-professed shy chef talking until the end was amazing.

It was a fun and delicious night.
The chef is young and probably has a lot of room to grow, so I'm sure it will become even more popular and difficult to make reservations in the future. There's nothing wrong with keeping an eye on it. I'll visit you again.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUR4cnVtck9nEAE&d=17924085&t=1

places/ChIJB_eofbCNGGAR9irnB79qoD0/reviews/ChZDSUhNMG9nS0VJQ0FnSUR4cnVtck9nEAE

飯田橋から徒歩1,2分、神楽坂登る道を右に入った突き当たりにある建物の2階にあるお店。
カンテサンスやフロリレージュなど有名店にいらっしゃった方が独立オープンした新しいお店です。

平日の夜に予約して伺いました。

お店はカウンター横並びと、個室が一つあります。
カウンターの雰囲気いいです。スペースも広くてゆったり座れる。

コースは14,300円のおまかせコースのみ。
7品とパン、小菓子、デセール
ボリュームとしては標準的かな。

序盤から魚介の料理が多めに続いて、しっかり旨みのある品が続くのでずっと美味しいが続く感じが良いです。
北寄貝と九条ネギも美味しかったし、
鮎を丸々揚げたやつも好きでした。

最後はメインのお肉で、宮崎牛のシンタマ。
粒マスタード新玉ねぎでいただきます。
赤身と脂身のバランスがめちゃくちゃ良いし、玉ねぎの酸味あるソースがさっぱりしててしっかりお肉食べてる感はありながらも重くなくいただけます。
フレンチのメインのお肉としてはかなりクオリティ高い。

空間がとても良くてシェフもお話好きで面白い。

ご夫婦2人でやられてるのでこれから頑張って欲しいけど勝手にかなりの人気店になりそう。

This shop is located on the second floor of a building at the end of the Kagurazaka climbing road on the right, a 1-2 minute walk from Iidabashi.
This is a new store opened independently by a person who used to work at famous stores such as Quintessence and Florilage.

I made a reservation and visited on a weekday night.

The shop has a counter side by side and one private room.
The atmosphere at the counter is nice. The space is large and you can sit comfortably.

The only course available is the 14,300 yen Omakase course.
7 items, bread, small sweets, dessert
Is it standard in terms of volume?

From the beginning, there are a lot of seafood dishes, followed by dishes with a strong flavor, so it feels like it continues to be delicious.
The Kitayori shellfish and Kujo green onions were also delicious.
I also liked the whole fried sweetfish.

Lastly, the main meat is Miyazaki beef shintama.
Served with mustard and fresh onions.
The balance between lean and fatty meat is very good, and the sour onion sauce is refreshing, making it feel like you're eating a lot of meat, but without being heavy.
The quality is quite high for a French main meat.

The space is very nice and the chef likes to talk and is interesting.

It's run by a couple, so I hope they do their best in the future, but it looks like it's going to become a very popular restaurant.

Experience Exquisite French-Japanese Dining at Jfree, Kagurazaka, Shinjuku

Opened in December 2022 by Chef Tsubasa Jinnai, Jfree has quickly gained recognition for its unique blend of French and Japanese culinary techniques, earning a selection in the 2024 Michelin Guide.

Discover the story of Jfree in Kagurazaka Tokyo 

Nestled in the vibrant district of Kagurazaka in Tokyo, Jfree is a shining example of contemporary French cuisine fused artfully with Japanese culinary traditions. Founded by the talented Chef Tsubasa Jinnai in December 2022, this restaurant has rapidly become a must-visit destination for food enthusiasts seeking an innovative dining experience. 

In 2022, Chef Tsubasa Jinnai opened the doors to Jfree in the heart of Kagurazaka, a neighborhood renowned for its rich cultural heritage and eclectic food scene. Bringing years of experience from prestigious French and Japanese kitchens, Chef Jinnai set out to create a unique gastronomic journey that honors his roots and passion for exquisite flavors. His vision quickly attracted attention for blending French culinary techniques with the delicate tastes of Japanese seasonal ingredients, especially those sourced from his hometown, Miyazaki Prefecture.

Jfree’s intimate design, featuring counter seating, offers an engaging experience where diners can witness the culinary artistry firsthand and interact with Chef Jinnai. The menu is a carefully curated omakase course that showcases seasonal delights such as Miyazaki Hinata tomatoes, Aori squid, and Miyazaki beef, combining the finesse of French cuisine with the subtlety of Japanese flavors. Highlights include a bone broth soup made from local chicken, a delicate crepe salé that has been acclaimed as a stand-out dessert, and innovative dishes like ayu fish spring rolls that display Chef Jinnai’s creative spirit.

Only two years after opening, Jfree earned a prestigious selection from the Michelin Guide in 2024, a testament to its exceptional quality and the chef’s dedication to pushing culinary boundaries. Critics and patrons alike praise the restaurant for its rich, balanced flavors that never overwhelm, its use of premium ingredients, and the warm, inviting atmosphere created by the chef and his sommelier wife. This rising star in Tokyo’s dynamic food scene continues to attract diners eager to discover the evolving art of French cuisine with a uniquely Japanese touch.

 - Jfree opened in Kagurazaka, Tokyo, founded by Chef Tsubasa Jinnai.

 - Jfree was selected by the Michelin Guide, affirming its excellence.

Dine In

Restroom

Reservations

Serves Beer

Serves Wine

Serves Lunch

Serves Coffee

Serves Dinner

Serves Dessert

Jfree is a hidden gem in Kagurazaka, Tokyo, offering a delightful fusion of Japanese and French cuisine. Located on the 2nd floor of the AY2 Building, it provides an intimate dining experience with a menu that showcases local flavors and innovative techniques. The ambiance is warm and inviting, making it a perfect escape from the bustling energy of Shinjuku City.

Jfree

A thoughtfully curated seven-item tasting menu delivering rich and balanced flavors, showcasing seasonal delights from Miyazaki Prefecture.

Amuse-bouche

Clams with Butterbur Butter

Miyazaki Tama-dori Chicken Soup

Conger Eel with Butterbur

Firefly Squid with Bel Paese

Mackerel with Kujo Negi

Miyazaki Beef with White Asparagus

Miyazaki Kinkan with Olive Oil Cheese Mousse

Crepes

Miyazaki Specialty Cheese Manju

Chef's Omakase Course

Jfree, located in the charming Kagurazaka district of Tokyo, presents a unique blend of French and Japanese culinary traditions. The restaurant, helmed by Chef Jinnai, emphasizes seasonal ingredients, particularly those sourced from Miyazaki, his hometown. The menu reflects a commitment to quality and creativity, offering a thoughtfully curated omakase experience that showcases the best of both cuisines.

Amuse-bouche: A delightful starter featuring homemade miso sandwiched between crispy fried wheat gluten.

Miyazaki Tama-dori Chicken Soup: A comforting soup made with charcoal-grilled chicken and vermouth.

Conger Eel with Butterbur: A delicate dish featuring Kyoto conger eel paired with seasonal butterbur.

Miyazaki Beef with White Asparagus: A rich dish featuring tender Miyazaki beef served with a mustard sauce.

Crepes: A signature dessert featuring milk crepes filled with adzuki beans and buttercream.

Jfree offers a carefully selected wine list that complements the menu beautifully, featuring both local and international options. The sommelier is keen to recommend pairings that enhance the flavors of each dish, ensuring a harmonious dining experience. For non-drinkers, refreshing non-alcoholic beverages, including Aranmilia grape juice, are also available.

Jfree is attentive to dietary needs, offering vegetarian and gluten-free options upon request. The chef is happy to accommodate allergies, ensuring that all guests can enjoy a safe and satisfying meal.

Chef Jinnai recommends trying the seasonal dishes, particularly the conger eel when available, as well as the Miyazaki beef, which is a highlight of the menu. Each dish is crafted with care, showcasing the chef's dedication to quality and flavor.

Join us at Jfree in Tokyo for an unforgettable dining experience that celebrates the flavors of Miyazaki and the artistry of French cuisine. Reserve your table today to indulge in a culinary adventure that delights the senses.

Savor authentic flavors at Jfree in Kagurazaka, Shinjuku! Experience Tokyo's vibrant dining scene. Discover your next meal today!

Jfree Restaurant in Tokyo's Kagurazaka - Unique Dining

Shinjuku City Municipality

A seven-item tasting menu featuring seasonal ingredients from Miyazaki Prefecture, including dishes like clams with butterbur butter, Miyazaki Tama-dori chicken soup, and Miyazaki beef with white asparagus.

Experience Jfree in Tokyo's Charming Kagurazaka District.

Tucked away on the second floor of the AY2 building in Kagurazaka, Shinjuku City, Jfree offers an intimate and refined dining experience that masterfully blends French culinary artistry with authentic Japanese flavors. Founded by Chef Jinnai, a rising star who honed his craft at prestigious restaurants like Florilège and Quintessence, this gem invites food lovers to savor inventive dishes centered around fresh, seasonal ingredients from Miyazaki Prefecture.

Signature omakase course with local Japanese ingredients

Jfree’s highlight is the exquisitely crafted Chef’s Omakase Course, priced at 19,800 JPY. This curated menu showcases a harmonious fusion of French technique and Japanese sensibility, spotlighting premium Miyazaki ingredients such as Hinata tomatoes, Aori squid, and Miyazaki beef. Each dish delivers a layered, well-balanced flavor profile, with striking highlights including a comforting Miyazaki chicken bone broth and a delectably crispy Crepe Salé, acclaimed by patrons as the "Crepe of the Year." The meal also features innovative preparations like spring rolls made with Ayu fish and a unique cheese manju dessert inspired by regional sweets.

Elevate your dining experience with the thoughtfully selected Wine Pairing option, available for an additional 5,000 JPY. Each wine is expertly matched to complement the flavors of the omakase courses, enhancing the meal’s depth and complexity. Beyond wine, Jfree offers a variety of beverages including quality coffee and non-alcoholic options such as Aranmilia grape juice, catering to diverse palates.

The restaurant features a warm, inviting atmosphere with a single long wooden counter that offers guests the unique opportunity to engage with Chef Jinnai as he crafts each dish. This open kitchen style creates an intimate, personalized experience ideal for foodies and travelers seeking authentic culinary stories. The cozy space is designed for comfort, making it a perfect spot for a special dinner in Tokyo’s vibrant Kagurazaka neighborhood.

 with experience at top French and Japanese restaurants.

 with seasonal courses and expertly paired wines.

 a neighborhood known for its charming streets and culinary culture.

Located in the charming Kagurazaka district of Shinjuku City, Jfree is a culinary gem that fuses French and Japanese cuisines. Opened in 2023 by Chef Jinnai, who honed his skills at prestigious establishments like Quintessence and Florilège, this intimate restaurant offers a unique omakase experience featuring high-quality Miyazaki ingredients. With only 11 seats available, diners can enjoy a personalized culinary journey while engaging directly with the chef.

The ambiance is soft and inviting, perfect for enjoying conversation and exquisite dishes. The restaurant has quickly gained recognition, including a spot in the Michelin Guide 2024.

• Innovative fusion of French and Japanese cuisine
• Use of high-quality Miyazaki ingredients
• Intimate counter seating with direct interaction with the chef
• Positive reviews from diners
• Michelin Guide selection in 2024

• Limited seating capacity (11 seats)
• Reservations required well in advance
• No takeout or delivery options
• No on-site parking facilities

Food enthusiasts, couples seeking a romantic dining experience, and anyone looking to explore innovative cuisine.

Reservations are essential due to limited seating. The only course available is the omakase, priced at 14,300 yen, which includes multiple dishes showcasing seasonal ingredients.

Jfree stands out as a remarkable dining destination in Tokyo, blending French techniques with Japanese flavors. With its intimate setting and chef's dedication to quality, this restaurant promises an unforgettable culinary experience. Ideal for those who appreciate fine dining and innovative cuisine, a visit to Jfree is sure to delight the senses.

Tokyo

Experience exquisite Japanese-French fusion at Jfree in Kagurazaka, Tokyo. Savor Miyazaki ingredients in an exclusive setting. Book now!

Discover Kagurazaka's Jfree: Tokyo's Luxury Japanese-French Cuisine

Enjoy innovative French-Japanese dishes at Jfree in Tokyo's Kagurazaka. Intimate atmosphere, high-quality Miyazaki ingredients. Reserve your table!

Luxury Dining at Jfree, Kagurazaka - Tokyo's Premier French-Japanese Fusion

Learn about Jfree, a Michelin Guide-recognized restaurant in Kagurazaka, Tokyo. Chef Tsubasa Jinnai's mastery in blending French and Japanese cuisine.

Experience Exquisite French-Japanese Dining at Jfree, Kagurazaka, Shinjuku

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