Treffe Miyamoto | French Restaurant in Roppongi, Tokyo
About Treffe Miyamoto
Our Pursuit of “Refined Classics,” Rooted in the Umami of French Cuisine and Fond
With respect for the fundamental cooking techniques of French cuisine, I have sought to create a one-of-a-kind French cuisine that layers the “umami” long cherished in Japanese taste, while making full use of those techniques.
The concept is “refined classics.”
Rooted in the traditions of French cuisine, I aim to express seasonal ingredients, the Japanese spirit of living in harmony with nature, and aromas and flavors that linger on the palate, all within a single dish.
The Lingering Depth of Fond, Born from Japanese Water
In French cuisine, fond is an essential element.
Carefully drawn from meat and fish bones, vegetables, and other ingredients, fond supports the flavor of sauces and the entire dish.
Since returning from France, I have continued to pursue fond over many years. Through repeated trial and refinement, I arrived at one key discovery: the difference in water quality.
By working with Japanese water, I was able to create a new expression of fond.
Today, I prepare nearly ten kinds of fond and layer several together to bring out a deeper harmony of umami.
The sauces born from these layers of fond meet seasonal ingredients, leading to dishes that express the five tastes and five aromas, leaving a lingering impression on the palate.
This technique is essential to the composition of my cuisine, and it is also something I hope to pass on to the next generation.
Chef
Masahiko Miyamoto
Born in Fukuoka, Chef Masahiko Miyamoto moved to France in 1988.
In France, he held key positions at Michelin-starred restaurants. At the three-star restaurant Georges Blanc, he became the first Asian saucier, or sauce chef, at the time.
After returning to Japan, he served as head chef at Club NYX in Kachidoki, Chuo-ku, before opening Clignancourt in Nishi-Azabu in 1996.
In 2000, he reopened the restaurant under a new name: Treffe Miyamoto.
Today, he values nurturing the next generation of chefs and continuing meaningful exchange through cuisine.
Address
Meisen Building 1F, 7-17-20 Roppongi, Minato-ku, Tokyo
Access
1 minute walk from Roppongi Station, Exit 2 (Tokyo Metro Hibiya Line)
2 minutes walk from Roppongi Station, Exit 4b (Toei Oedo Line)
Business Hours
Lunch (Sat, Sun & Public Holidays): 12:00 PM - 2:30 PM
Dinner (Tue-Sun & Public Holidays): 6:00 PM - 9:30 PM
Closed Days
Mondays, Fourth Tuesdays
*The restaurant may be temporarily open or temporarily closed.
Total Seats
20 Seats
Private Booking
Available
Parking
No
Credit Cards
Accepted
（VISA、Master、JCB、AMEX、Diners）
E-Money
Not accepted
Dress Code
Smart Casual
Reservation