Bistro Tatsumi （ビストロ タツミ）

After gaining two and a half years of training in Burgundy, Alsace, and Paris, experiencing the essence of authentic cuisine, the chef returned to Japan and further expanded their culinary repertoire. In 2011, he opened "Tatsumi," which shares the same name as their family's restaurant, in Nakameguro where the starting point of his culinary carrer.

Their offal-based dishes "abats" cuisine, a slow food which is like involving painstaking efforts taken by the retired grandmother during her leisure time.

With a focus on Burgundy wines, 90% of the selection is from France, with the remaining 10% comprising carefully chosen bottles from Italy and Spain. Enjoy the perfect marriage of wine and cuisine.