The story
Courage, a modern French restaurant at 2-7-14 Azabujuban, Minato-ku, Tokyo, earned a Gault&Millau score of 15 in 2026. The menu pairs French technique with Japanese produce, and the kitchen is run by chef Furuya.
Chef Furuya was born in Tokyo in 1989 and worked as a cook at Gakushikaikan in Jinbocho after culinary school. In 2016 the chef was selected to represent Japan at the San Pellegrino Young Chef competition. A stint at Brae in Australia followed, and in 2020 chef Furuya took over the kitchen at Courage.
The kitchen builds its dishes around Japanese ingredients, using recipes that combine Japanese and French traditions. Seasonal produce is chosen with the producers in mind, and each plate is finished with techniques that mix classic and newer methods. The restaurant describes this approach as a Japanese-French fusion of ingredients and technique.
The room is finished in deep crimson with a glossy surface, a setting the restaurant intends to heighten the senses during dinner. Dinner service is offered with table service and air conditioning. The guide Michelin lists Courage as Recommended for 2026, which places it among Tokyo's notable French tables.
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