CHEFS /
CUSTOMERS
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INFORMATION
- Simplicité
- Owner / Chef
- Tokyo, Japan
Profile
Profile
Owner-chef Kaoru Aihara is from Kanagawa Prefecture.
After beginning his career in Hayama, he gained experience at Michelin-starred restaurants in France and Switzerland and trained at "Domaine de Châteauvieux", which has been awarded two Michelin stars. After returning to Japan, he worked as a sous chef at "Ginza L'écrin" and opened his own restaurant in 2018.
"Simplicité", a French restaurant in Daikanyama, specializes in dishes centered around fish. The restaurant is equipped with an aging room dedicated to fish and offers plates using unique Japanese techniques and sensibilities, focusing on plates of fish that have been aged for several weeks.
【 Restaurant Information 】
Restaurant：「Simplicité」
Address：SOPHIAS Daikanyama 1F, 2-17-13 Ebisu Nishi, Shibuya-ku, Tokyo
Phone： +81-3-6759-1096
Business Hours：
[Lunch]
Thursday to Sunday, 12:00 - 15:00 (Last Order: 13:00)
[Dinner]
Wednesday to Sunday, 18:00 - 22:30 (Last Order: 20:30)
*Holidays: Open for both lunch and dinner
Regular Holiday：Monday and Tuesday
HP：https://www.simplicite123.com/
Instagram：https://www.instagram.com/simplicite_kaoru_simpli
Facebook：https://www.facebook.com/simplicite123/
After beginning his career in Hayama, he gained experience at Michelin-starred restaurants in France and Switzerland and trained at "Domaine de Châteauvieux", which has been awarded two Michelin stars. After returning to Japan, he worked as a sous chef at "Ginza L'écrin" and opened his own restaurant in 2018.
"Simplicité", a French restaurant in Daikanyama, specializes in dishes centered around fish. The restaurant is equipped with an aging room dedicated to fish and offers plates using unique Japanese techniques and sensibilities, focusing on plates of fish that have been aged for several weeks.
【 Restaurant Information 】
Restaurant：「Simplicité」
Address：SOPHIAS Daikanyama 1F, 2-17-13 Ebisu Nishi, Shibuya-ku, Tokyo
Phone： +81-3-6759-1096
Business Hours：
[Lunch]
Thursday to Sunday, 12:00 - 15:00 (Last Order: 13:00)
[Dinner]
Wednesday to Sunday, 18:00 - 22:30 (Last Order: 20:30)
*Holidays: Open for both lunch and dinner
Regular Holiday：Monday and Tuesday
HP：https://www.simplicite123.com/
Instagram：https://www.instagram.com/simplicite_kaoru_simpli
Facebook：https://www.facebook.com/simplicite123/
Simplicité × Ryusen Japan
Selection
"Simplicité", a French restaurant specializing in seafood located in Daikanyama, was awarded one Michelin star for six consecutive years since the 2020 edition of the Michelin Guide Tokyo.
Simplicité means "simplicity" or "candor." While naming the restaurant, owner-chef Kaoru Aihara expressed his desire to get to the root of deliciousness and always approach people, ingredients, and food with a sincere heart—in one word, “Simplicité.”
The knife he uses is a Fish knife SG2 with maple handle, made by Ryusen Hamono. This is a knife with the perfect finish for fish dishes—it can cut fish without hampering its beauty and flavor. Enjoy a memorable dish created by a chef known as a dedicated researcher and a master of fish aging, who has taken fish to its full potential. Additionally, discover an exceptional fish knife at "Simplicité".
Simplicité means "simplicity" or "candor." While naming the restaurant, owner-chef Kaoru Aihara expressed his desire to get to the root of deliciousness and always approach people, ingredients, and food with a sincere heart—in one word, “Simplicité.”
The knife he uses is a Fish knife SG2 with maple handle, made by Ryusen Hamono. This is a knife with the perfect finish for fish dishes—it can cut fish without hampering its beauty and flavor. Enjoy a memorable dish created by a chef known as a dedicated researcher and a master of fish aging, who has taken fish to its full potential. Additionally, discover an exceptional fish knife at "Simplicité".
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