How to Reserve at L’Atelier de Joël Robuchon & A Look at Its Culinary Lineage

A Michelin-starred French restaurant, preserving the legacy of legendary chef Joël Robuchon

Joël Robuchon — The French Culinary Master Who Left Behind Michelin-Starred Legacies

“The world’s most Michelin-decorated chef” — Joël Robuchon was a globally renowned French chef and recipient of France’s highest culinary distinction, the Meilleur Ouvrier de France (MOF). Over his career, his restaurants across 10 countries amassed an unprecedented 32 Michelin stars, earning him a place in the Guinness World Records as the chef with the most Michelin stars worldwide.

Robuchon had a particularly deep connection with Japan. Outside of France, his most active presence was in Tokyo, where he operated three restaurants holding three, two, and one Michelin stars, along with two cafés and six boutiques specializing in pastries and bread.

Honored by the French restaurant guide Gault & Millau as the “Chef of the Century,” he was also affectionately called the “God of French Cuisine” and the “Emperor of French Cuisine” by Japanese media. Though he passed away in August 2018 at the age of 73, his philosophy and techniques continue to live on through his many disciples around the world.

A Restaurant Where You Can Casually Experience Fine Dining and Service

At Joël Robuchon’s establishments, the word placed before his name defines each restaurant’s concept. Depending on formality and style, you’ll find “Gastronomie,” “La Table,” and “Le Café”; while by product type, there is “La Boutique” and “Le Pain.” Among them, “L’Atelier” is positioned as a modern French restaurant where guests can enjoy world-class cuisine and service in a more relaxed, approachable setting.

The Michelin one-star L’Atelier de Joël Robuchon in Roppongi, Tokyo, offers guests the chance to watch chefs craft dishes in an open kitchen and savor each plate at just the right moment from a long counter seat. Guests can also enjoy casual conversation with chefs and staff across the counter—an atmosphere that reflects Robuchon’s philosophy of convivialité (warmth and friendliness).

The World’s First Counter-Style French Restaurant

Joël Robuchon was deeply inspired by Japanese food culture—most notably by the sushi of Jiro Ono of Sukiyabashi Jiro, whom he greatly admired and visited on nearly every trip to Japan.

When L’Atelier de Joël Robuchon opened in Roppongi, Tokyo, in 2003, it introduced a revolutionary concept: a fully open kitchen with a long counter inspired by the traditional sushi counter. This made it the world’s first counter-style French restaurant.

True to its name—meaning “Robuchon’s workshop”—the restaurant established a new style of French dining: casual and approachable, yet offering cuisine of the very highest caliber. Today, L’Atelier has expanded from Tokyo to multiple cities across France, the United States, and beyond.

Stepping inside feels like entering a theater, where the stage is a vibrant open kitchen. Guests are welcomed into the world of modern French cuisine, where creativity and convivialité (warmth and friendliness) take center stage. As each course is presented at the perfect moment, diners can enjoy direct interaction with chefs and staff, making the experience as engaging as it is delicious.

Located within Roppongi Hills, the restaurant’s table seating is also popular for business lunches and team meetings among professionals working nearby. Adjacent to the restaurant, a Robuchon patisserie and boulangerie offers exquisite pastries and breads—perfect for gifts or a sweet takeaway after a meal.

Ever-Evolving Cuisine

Signature Dishes and Culinary Style

Joël Robuchon reimagined classical French cuisine into something lighter, more refined, and modern—an evolution that resonated with the rise of nouvelle cuisine. He also drew inspiration from Japan, pioneering bold presentations that integrated Japanese aesthetics into French dining. For example, in the 1980s, when Western porcelain was the norm, he famously served soups in traditional Japanese lidded bowls decorated with indigo sometsuke motifs, a gesture that captivated diners with its cross-cultural elegance.

Robuchon’s plating style became iconic for its meticulous artistry—such as precision-dotted sauces and vegetables carved into tiny, jewel-like spheres. These delicate techniques transformed the plate into a canvas, expressing beauty and sophistication in every detail.

Among the many dishes that astonished the culinary world, two have become enduring signatures, both available at L’Atelier de Joël Robuchon today.

Caviar from Sologne with Crustacean Jelly and Cauliflower Cream

First created in 1981 at Robuchon’s restaurant Jamin, this dish remains one of his most emblematic. The harmony of caviar, delicate crustacean jelly, and velvety cauliflower cream is unmistakably Robuchon. The signature detail—tiny green dots arranged with absolute precision across the surface—makes the plate instantly recognizable as his creation. Every step, from temperature control to timing, reflects a pursuit of perfection.

Pommes Purée

A side dish familiar to all, yet in Joël Robuchon’s hands, transformed into a masterpiece. With the finest ingredients and impeccable technique, he elevated the humble mashed potato into a dish that maximizes the natural flavor of its components. Its perfection has earned it the title of “the best mashed potatoes in the world.”

Cuisine by Executive Chef Kenichiro Sekiya — The First Non-French Recipient of the MOF

Chef Kenichiro Sekiya began his career with L’Atelier de Joël Robuchon in Paris in 2006, before returning to Japan in 2010 to assume the role of Chef at L’Atelier de Joël Robuchon Roppongi. He now serves as Executive Chef of Joël Robuchon.

His accolades are remarkable: in 2018, he won first place at the International Culinary Competition “Le Taittinger”, often called the “Everest of cooking contests.” In November 2021, he was appointed Executive Chef, overseeing all Robuchon Group establishments in Japan. Then in 2023, he achieved a historic milestone by becoming the first non-French chef ever awarded the prestigious M.O.F. (Meilleur Ouvrier de France)—an honor often described as France’s equivalent of “Living National Treasure.” In 2024, he was further decorated as Chevalier of the French Order of Agricultural Merit, cementing his place as one of the most distinguished chefs of his generation.

Robuchon’s Philosophy of Convivialité

At the heart of Joël Robuchon’s vision was the concept of convivialité—a spirit of warmth and togetherness, akin to welcoming close friends into one’s own home. It is about creating an atmosphere where people can gather with ease, enjoying both exceptional cuisine and genuine hospitality.

L’Atelier de Joël Robuchon in Roppongi Hills is no exception. Though its Michelin star and prestigious location might suggest a formal, high-threshold experience, stepping inside reveals a space that is approachable and inviting. Guests can converse with chefs and staff across the long counter while savoring world-class cuisine in a relaxed, engaging environment.

In addition to set courses, the restaurant also offers a wide selection of small plates à la carte, making it accessible even for solo diners who might otherwise hesitate to enter a restaurant of this caliber. It is a place where fine dining and convivial comfort truly meet.

How to Reserve at L’Atelier de Joël Robuchon

Official Website

Official Website URL

From the reservation page, select “L’Atelier de Joël Robuchon (Roppongi)” and proceed with the online booking process. Reservations are accepted up to two months in advance, with real-time availability updates. Counter seating can be reserved online, while table reservations are accepted by phone.

The system allows you to select a dining plan in advance. After entering your preferred date, time, and details, simply review and confirm your reservation.

By Phone

Reservations can also be made by phone. English-speaking staff are available, making it convenient for international guests.

Third-Party Booking Sites

In addition to the official website, reservations are also available through Ikkyu Restaurant.

For International Visitors

English-speaking staff are always on hand at the restaurant, so reservations can be made smoothly in English, whether by phone or online. The official reservation system (with an English-language page), telephone bookings, Ikkyu.com (multilingual support), and TableCheck (English available) are all accessible to overseas guests.

Another convenient option is to request assistance from your hotel concierge. They can contact the restaurant directly on your behalf, secure the reservation, and communicate any special requests.

Notes:

1. As this is a highly popular restaurant, early booking is strongly recommended.
2. Please be aware that cancellations may incur a fee depending on the timing.

Sister Restaurants of L’Atelier de Joël Robuchon

Gastronomie Joël Robuchon

Among Robuchon’s global establishments, this grand maison represents the pinnacle. Located on the second floor of the Château Restaurant in Ebisu Garden Place, it offers an opulent setting in which to savor the ultimate in modern French cuisine. The restaurant has held three Michelin stars for 18 consecutive years, a testament to its uncompromising excellence in both cuisine and service, acclaimed by guests from around the world. This is a truly formal dining experience, where gentlemen are encouraged to wear jackets.

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La Table de Joël Robuchon

Situated on the first floor of the same Château Restaurant in Ebisu Garden Place, La Table offers a slightly more relaxed atmosphere than Gastronomie, while retaining an unmistakable sense of luxury. Here, guests can enjoy Robuchon’s modern French cuisine in both course menus and à la carte selections. The dining room, inspired by the traditional French color lavender, exudes understated elegance, complemented by attentive, welcoming service. With terrace seating and space for larger groups, it is a versatile venue suited to a variety of occasions.

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Le Café de Joël Robuchon

For a more casual experience of Robuchon’s culinary philosophy, Tokyo is home to two Le Café de Joël Robuchon locations. Alongside cakes and original desserts crafted by the in-house pâtissiers, the menu features an array of authentic café offerings, light meals, and sandwiches. The atmosphere evokes the charm of a European café, infused with the elegance and spirit of French cuisine.

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La Boutique de Joël Robuchon

A boulangerie and patisserie that reflects Robuchon’s culinary spirit, offering freshly baked breads, cakes, and beautifully packaged gift items. Some locations also feature an adjoining café, where guests can enjoy sandwiches and seasonal cakes on-site. Popular as a destination for takeout, La Boutique is well-loved for both casual indulgence and elegant gifts.

Locations include Ebisu Garden Place, Roppongi Hills, Marunouchi Brick Square, and Toranomon Hills. Each offers an extensive selection of breads and pastries, ideal for souvenirs or thoughtful presents.

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Le Pain de Joël Robuchon

A true French-style boulangerie carrying forward Robuchon’s recipes and philosophy. The bakery showcases a wide variety—from classic French breads to original creations and seasonal specialties. Select locations also feature cafés, making them perfect for breakfast, lunch, or a casual dine-in experience.

With branches in Shibuya Hikarie ShinQs and NEWoMan Shinjuku, Le Pain is considered one of Tokyo’s premier bakeries. It has even been named among the “Top 100 Bakeries in Japan,” a testament to its exceptional quality.

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Restaurant Ryuzu

Chef: Ryuta Iizuka

After spending over a decade at various Joël Robuchon restaurants, serving as both section chef and head chef, Iizuka opened Restaurant Ryuzu in 2011. Carrying forward Robuchon’s philosophy of “bringing out the essence of the ingredients,” he has developed his own elegant and contemporary style.

Details: Holder of two Michelin stars, the restaurant offers refined, serene dining where modern sensibilities meet the depth of classic Robuchon techniques.

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Restaurant L’Allium

Chef: Yoshiaki Shindo

Chef Shindo trained as sous-chef at the prestigious Château Restaurant Joël Robuchon, where he mastered Robuchon’s philosophy and refined techniques. He has since established his own signature style, described as a fusion of “logic and sensitivity.”

Details:

Awarded one Michelin star, L’Allium offers an intimate dining experience with only 16 seats. The restaurant is known for courses that highlight fragrance and narrative, bringing out the natural character of each ingredient with remarkable precision.

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Nabeno-Ism

Chef: Yuichiro Watanabe

As the first Executive Chef of Château Restaurant Joël Robuchon, Watanabe led the kitchen for 12 years and played a central role in securing its three Michelin stars. He is widely regarded as one of the key figures in establishing Robuchon’s philosophy in Japan. In 2016, he opened Nabeno-Ism to pursue his own culinary vision.

Details:

Holding one Michelin star, the restaurant presents a unique fusion of French cuisine and Edo culinary traditions. Located along the Sumida River, it offers a journey through Tokyo’s food culture and history. Set to close at the end of 2026, reservations have already become exceptionally difficult to secure.

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ASAHINA Gastronome

Two Stars

Michelin Guide, 2026

Chef: Satoru Asahina

Chef Asahina trained for over a decade in both the French and Japanese establishments of the Robuchon group, holding positions as sous-chef and head chef before opening his own restaurant. His technical mastery has earned him international acclaim.

Details:

Recognized with two Michelin stars, ASAHINA Gastronome offers courses where classical French craftsmanship meets modern sensibilities. Situated in Nihonbashi, it has become one of Tokyo’s premier destinations for haute cuisine.

SUGALABO

Chef: Yosuke Suga

Chef Suga held leadership positions as Executive Chef and Head Chef in Robuchon restaurants across Paris, Las Vegas, and beyond. As one of the youngest chefs ever to head a department within the Robuchon group, he played a vital role in its global expansion before establishing his own acclaimed restaurant.

Details:

Known for its exclusivity and secrecy, SUGALABO offers an immersive, laboratory-style dining experience where no two visits are alike. Using meticulously sourced ingredients from around the world, Chef Suga crafts one-of-a-kind tasting menus that continually evolve.

Summary

The legendary chef Joël Robuchon left behind more than celebrated dishes—he passed on a culinary philosophy that continues to evolve in the hands of his protégés. From iconic signatures to bold new interpretations, his legacy lives on in every plate. For those seeking to experience this world of refined French gastronomy, a visit to L’Atelier de Joël Robuchon offers the perfect gateway.