Located in Ginza, Dominique Bouchet Tokyo allows you to enjoy the flavors of a Parisian grand chef. We take a closer look at the aspirations of Executive Chef Sho Ito, who is highly trusted by Dominique Bouchet.
This menu takes a simple home-style dish, like Hachi Parmentier, a gratin made with ground beef and mashed potatoes, and elevates it to a grand maison with two types of sauce, blue lobster from Brittany, and caviar. The sauce is well-defined, yet its gentleness and lightness are impressive. The dinner speciality course "MENUHERITAGE" (28,000 yen) is the starting point.
Photographs by Yu Mitamura
[Article published in the July 2025 issue of Kronos Japan]
A lineage woven by a source that inherits skills and spirit
"Rather than a letter or a phone call, I wanted to express my feelings face-to-face... So I memorized my poor French and knocked on the door of Dominique Bouchet in Paris. That was the beginning of my relationship with Chef Dominique." Seven years later, Sho Ito was appointed executive chef of Dominique Bouchet Tokyo.
Born in Akita Prefecture in 1989. After graduating from high school, he trained for seven years at Kirimu Fuetekirou in Yokohama. In 2015, he traveled to France and learned authentic cuisine at Dominique Bouchet in Paris. After returning to Japan in 2016, he joined the opening staff of Les Copains de Dominique Bouchet. The following year, he was appointed chef. He has held his current position since 2022.
The beautifully prepared "Parmentier de Lobster" is a dish that left a lasting impression on Ito during her training in Paris. It also symbolizes Bouchet's belief that "we should create a gastronomic version of traditional French cuisine, bringing it to the forefront and passing it on." "The bisque sauce, with its refreshing flavor from tarragon and anise, is reduced and combined with the lobster, enhancing its presence. The sour beurre blanc sauce is enhanced by the saltiness and depth of the caviar. It's beautiful yet simple, and everything on the plate has meaning." Ito's detailed explanation of the dish is exceptionally thorough, and the depth of his dedication is evident in his tone as he describes the sauce. "The deep flavor of this sauce, born from humble yet careful work, rivals the main dish on the plate and is a more powerful supporting role than any garnish. It combines various ingredients with wine to create a gorgeous marriage. Sauces are truly romantic," Bouchet said. What makes the food "Dominique Bouchet" is the presence of the traditional sauces.
Finally, when asked about chef Ito Sho, Bouchet shared the following message: "Looking back to 10 years ago when he was timid at Dominique Bouchet in Paris, it's amazing how much he has changed. Sho's convictions, sincerity, and unwavering dreams have made him who he is today. His sensitive and meticulous work style reveals his competitive spirit, in a good sense. If he keeps his feet on the ground and works hard, while never forgetting his natural kindness, humility, and respect, I'm sure he will find a path to becoming a grand chef."
The techniques and beliefs that have been passed down through the generations are hidden in each dish placed before us. The reason why I am impressed every time I visit "Dominique Bouchet" is not just because of the praise for fine wine and fine food, but also because I am moved by the story hidden within each dish.
Dominique Bouchet Tokyo
The restaurant is modeled after a Parisian apartment, inspired by the desire to welcome guests to the restaurant as if they were inviting a friend to their home. The seating is carefully arranged to create a sense of privacy, where a dignified, extraordinary atmosphere coexists with a warm, comfortable atmosphere.
2F Fukujin Building, Ginza Brick Street, 1-5-6 Ginza, Chuo-ku, Tokyo
Tel.03-6264-4477
Closed Wednesday
12:00-15:30 (LO13:30), 18:00-23:00 (LO20:00)
Lunch from 11,000 yen, dinner from 18,000 yen (12% service charge not included)
