Le Bourguignon

French restaurant makes Burgundy-style and Hokkaido cuisines

Situated in quiet ​​Nishiazabu, Le Bourguignon is so named as our chef, Yoshinaru Kikuchi, trained in Burgundy. Paying homage to his birthplace, Hokkaido, he created delicacies like "hairy crab, eggplant and avocado millefeuille" and "carrot mousse and consommé jelly with sea urchin", which are popular among our patrons. We have many wines from Burgundy and Japan, so do pair them with your food.