L’homme du Temp signé à nu

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L’homme du Temp signé à nu

A modern space accoutered with elegance from its furnishings to its silver, the new restaurant, L’homme du Temp signé à nu, is now open at GINZA SIX. Its sister restaurant à nu, offers fine dining in Hiroo.

Yuichi Minohara, a sous chef at à nu, inspires through his victuals and has created a dazzling concept at the restaurant whose name means “Man of the Moment.”

Minohara puts most of his attention into seasonal produce and French cuisine that uses Japanese ingredients. It’s a tryst between two cultures. The Clam confit with seaweed jelly for example is a blend of Japanese and French cuisine served with lemon cream spread in a dot pattern, offering an elegant display and a tang that wakes one’s palate.

L’homme du Temp signé à nu
Address: GINZA SIX 13F, 6-10-1 Ginza, Chuo-ku, Tokyo
Tel: 03-6263-9773
Opening hours: 11am-1pm L.O., 5pm-8:30pm L.O.
Closed: Wednesday
www.lhomme-du-temps.com
© Masahiro OkamuraClam Confit with Seaweed Jelly is the appetizer for the chef’s set course, ¥14,040.
© Masahiro OkamuraPoached Egg on Sakura Shrimp and White Asparagus with Caviar is a rich dish bringing out the full flavor of the sakura shrimp.

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