Celebrity chef Joachim Splichal, who heads the Patina Group of restaurants, is known for melding southern French cuisine with the produce of sunny California. With a few local Japanese accents added, it works just as well in Tokyo.

One of the first highlights of our meal at La Bonne Table is a wonderfully smooth potage made from new-season white onions and adorned with morsels of home-smoked bacon, charcoal-grilled new-potato gnocchi, oven-roasted beets and tender spinach leaf. A signature dish if ever there was ...

Besides being admirably affordable -- this neighborhood has long been the domain of students and low-status salarymen -- the cooking is assured and the menu remarkably adventurous.

The "French oden" that forms the core of the current menu at this mellow little modern eatery is so light and fragrant you'd be best off thinking of it as Japanese pot-au-feu. The light, clear broth is a chicken bouillon boosted with mushrooms and ...

Cast your eye down the menu and you will find it infused with a similar interplay of influences. Chef Kimio Ichikawa is well-grounded in the basics of French cuisine, but he brings a homegrown Japanese sensibility to his art. A quiet man who prefers ...

First you pick your wine from the various bottles Tanabe has assembled that week. Your food, all prepared by Kaneko and his team, will be matched with your choices. It is not quite as arbitrary as it sounds, but there's definitely a frisson of ...

Chef Kimio Ichikawa is well-grounded in the basics of French cuisine, but he brings a homegrown Japanese sensibility to his art. A quiet man who prefers to let his food do the talking, he also has a love for the smoky, spicy flavors of ...

The menu features plenty of charcuterie and hearty regional dishes -- quenelles (dumplings); salade Lyonnaise (with bacon and a poached egg), fromage de te^te (pork head cheese) -- presented with a delicacy and sophistication well above the norm for this kind of French soul ...

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