About Restaurant Hiramatsu Hirooレストランひらまつ 広尾について

About Restaurant Hiramatsu Hiroo
The history of Restaurant Hiramatsu Hiroo dates back to 1982, when a small French restaurant called Hiramatsu-tei opened on a hidden backstreet in Tokyo’s Nishi-Azabu district.

Executive Chef Hiroyuki Hiramatsu’s cooking is an unparalleled example of French cuisine, born out of a deep sensibility and proven techniques. Hiramatsu has won acclaim at home and around the world, becoming the first Japanese chef-owner to receive a Michelin star in France. He is credited with laying the foundations for French cuisine in Japan.

The young chefs who collaborate with Hiramatsu craft every dish to bring out the flavor and best qualities of the ingredients while delivering the utmost in culinary excellence. They transform hand-picked ingredients sourced from trusted producers into exquisite French dishes guaranteed to linger in your memories. The team at Restaurant Hiramatsu Hiroo builds on tradition in pursuit of innovation, applying their finely honed sensibilities and techniques to produce outstanding dishes that are utterly unique.

An unforgettable, authentic experience is in store for anyone who visits this restaurant. We hope that the delicious food, beautiful interiors, and warm hospitality will make your time at Restaurant Hiramatsu Hiroo one of pure bliss.
Hiroyuki Hiramatsu
Executive Chef
Hiroyuki Hiramatsu
Hiramatsu was born in Yokohama in 1952. Deeply inspired by French culture and its appreciation for individuality, he pursued a career in the culinary world to cement his place in one of the pillars of French culture. In 1972, he began studying at the Tokyo YMCA College of Hotel Management while training at Hotel Okura to learn the basics of restaurant management. He then moved to France in 1978 to hone his culinary skills. In 1982, he returned to Japan to open Hiramatsu-tei in Nishi-Azabu, Tokyo. In 1994, he founded Hiramatsu Inc. with the goal of promoting French culinary culture in Japan and cementing its place in every level of dining, from cafés to high-end restaurants. Hiramatsu opened a restaurant in Paris in 2001 and shortly after became the first Japanese owner-chef to be awarded a Michelin star. In 2016, he founded the Hiramatsu Research Laboratory to train successors aiming to break into the culinary world.

Hiramatsu was named a Chevalier of the Order of Agricultural Merit of the French Republic in 2006 and a Chevalier of the National Order of the Legion of Honor in 2017.
Hiroyuki Hiramatsu
Takashi Nakagawa
Head Chef
Takashi Nakagawa
Nakagawa joined Hiramatsu Inc. in 2002, shortly after graduating from culinary school. Following his apprenticeship at Restaurant Hiramatsu Hiroo, he moved to France, where he served as head chef of Restaurant Hiramatsu Paris for three years. In 2019, he returned to Japan and joined the Hiramatsu Research Laboratory. He has been head chef at Restaurant Hiramatsu Hiroo since 2021.
Takashi Nakagawa

General Information

Restaurant Hiramatsu Hiroo
5-15-13 Minami-Azabu, Minato-ku, Tokyo
11:30 a.m. – 3:00 p.m.
(last order at 1:00 p.m.)
6:00 p.m. – 11:00 p.m.
(last order at 8:00 p.m.)
Mondays (or the following day if Monday falls on a holiday)

By train:

  • One-minute walk from Exits 1 and 2 of Hiroo Station on the Tokyo Metro Hibiya Line
  • One minute by taxi from the West Exit of Ebisu Station on the JR Yamanote Line

By car:

  • Three minutes from the Tengenji Exit of Shuto Expressway No. 2 (Meguro Route)
    *Please park in a metered parking lot nearby.