The story
L'allium is a French restaurant in Tokyo's Shirokanedai district, at B1F, 4-9-23 Shirokanedai, Minato-ku. Gault&Millau awarded it 15 points for 2026, and its French kitchen is built around seasonal ingredients chosen for the moment they taste best.
Chef Yoshiaki Shindo joined Joël Robuchon's team at L'Atelier de Joël Robuchon in 2003 and returned as deputy head chef in 2007. The restaurant earned two Michelin stars the following year. He then ran the kitchen at Jonty Ash, where it held one Michelin star for five consecutive years, before opening L'allium in 2018.
The signature plates change with the season. One spring dish pairs foie gras, crisp outside and soft within, with truffle, tomato and an orange sauce. Another places black abalone over broad beans, bamboo shoots and other spring vegetables. The dining room occupies the former OZAWA space, and the team kept and restored its original furniture and interiors. Sommelier Yoshinori Takahashi, who worked with Shindo at the 2003 opening, pairs the food with a bottle list that includes Champagne, Bordeaux and aged vintages.
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