"La Bonne Table" can be translated as "a beautiful dining table." The restaurant’s Chef Kazunari Nakamura is dedicated to ecological eating and using ingredients and cuts of meat that might be discarded by fine dining establishments. The atmosphere at La Bonne Table is modern and casual to match its menu, with a chef’s table directly in front of the open kitchen that seats up to 10 people.

Time Out says, ‘It’s no exaggeration to say that Shinobu Namae, head chef of the magnificent L’Effervescence in Nishi-Azabu, owes some of his fame to Kazunari Nakamura. The double-Michelin-starred master’s right-hand man for years, Nakamura struck out on his own in 2014, taking over La Bonne Table – a casual alternative to his very fancy former haunt.’

At La Bonne Table, Grand Prix™ chairs reflect the kitchen’s dedication to high quality cuisine without too much pomp or pretension.