The commitment to "not letting you feel the commitment"
A casual sense of superiority, a comfortable sense of tension, and a fresh sense of anticipation. Au Goût du Jour is a French restaurant that will make you feel this way.
The unpretentious and attentive hospitality and the understated but impressive cuisine blend together very naturally in the carefully designed space.
Garcon Okabe Kazumi, who is constantly pursuing the ideal restaurant, met Chef Nakamura Yasuharu to create the miraculous French restaurant "Au Goût du Jour."
Au goût du jour
2008年版、2009年版、2010年版、2011年版、2012年版5年続けて「オーグードゥジュール ヌーヴェルエール」がミシュランの1つ星を獲得する。
2008年版、2009年版、2011年版、2012年版で「ル・ジュー・ドゥ・ラシエット」がミシュランの1つ星を獲得する。
2012年版「ザガット」において、「オーグードゥジュール」「オーグードゥジュール メルヴェイユ」「ミノビ」「オーグードゥジュール ヌーヴェルエール」「ル・ジュー・ドゥ・ラシエット」の5店舗が高評価される
2013年版「東京最高のレストラン」で「ボン・グゥ神楽坂」が話題の店として取り上げられる
Kazumi Okabe
| March 1990 | Graduated from Tsuji Gakuen Culinary and Confectionery College |
|---|---|
| March 1990 | Joined Maxim's de Paris in Ginza, Tokyo |
| May 1994 | Joined Perignon in Ginza |
| July 1994 | Assigned to Kyobashi Don Pierre as assistant manager |
| January 1998 | He was appointed manager of Kyobashi Don Pierre. After studying management for two years, he was appointed manager of Le Bourguignon in Nishi-Azabu, where he was responsible for the opening of the restaurant, including personnel, labor, and finance. |
| January 2000 | During his two years there, he helped the restaurant become the second-ranked French restaurant in Tokyo in the official ranking book "Zagat." French restaurant "Au Gou du Jour" opens in Yonbancho |
| October 2002 | French restaurant "Au Goût du Jour Merveille" opens in Nihonbashi |
| September 2004 | Counter-style French restaurant "minobi" opens in Mita |
| February 2006 | French restaurant "Le Jeu de l'Assiette" opens in Daikanyama |
| February 2007 | French restaurant "Au Goût du Jour Nouvelle Aile" opens in the Shin-Marunouchi Building |
| April 2007 | Published "Service Textbook" by Yosensha, co-authored with Mr. Tazawa of Aroma Fresca |
| July 2007 | Published "This is how I became the owner of a popular restaurant" by Kadokawa Shoten |
| July 2008 | Opened the izakaya restaurant "Meiri Narutake" in Mejiro as a producer. |
| December 2009 | French restaurant "Ciel et Terre" opens in the international terminal building at Haneda Airport |
| October 2010 | French restaurant "Au Goût du Jour Merveille Hakata" opens in the JR Hakata Station building |
| March 2011 | Opened the sweets select shop "Sommelier" in the JR Hakata Station building as a producer |
| March 2011 | French restaurant "French Appetizer Restaurant Bon Gu Kagurazaka" opens |
| March 2012 | Featured in multiple media outlets, including "Yajiuma TV" and "King's Brunch" |
| December 2012 | Featured in Pia's "2013 Tokyo's Best Restaurants" [Tokyo's Best Service Person] |
What is your most memorable experience during your time at Tsuji Gakuen?
The restaurant class was very fun and meaningful.
Please tell us an episode that makes you glad to be a graduate of Tsuji Gakuen.
A place where you can keep in close contact with your teachers even after graduating.
A message to high school students aiming to work in the cooking and confectionery fields
The more you work, the more rewarding it is. It's also a wonderful job that allows you to make people happy.
Au goût du jour
- 4-8 Yonbancho, Chiyoda-ku, Tokyo 102-0081
- 03-5213-3005
- 11:30-14:00 (LO) / 17:30-21:00 (LO)
- Monday
- Lunch 3,500 yen / Dinner 10,000 yen
- 3 minutes walk from JR/Tokyo Metro Ichigaya Station
