Nestled in a standalone double-storey building with lightly tan earthen walls that blend harmoniously into the Meiji Park surroundings, natuRe Tokyo is a farm-to-table restaurant that effortlessly combines French, Japanese and Hawaiian influences in its menu. While this fusion of three distinctive cuisines may seem unconventional at first, it’s rooted in the creative director and chef Nae Ogawa’s intriguing background.
Early in her career, French-trained Japanese chef Ogawa honed her skills at some of the world’s most prestigious restaurants, including the two-Michelin-starred Narisawa in Tokyo. At natuRe Waikiki in Hawaii, where she serves as executive chef, she has crafted a widely acclaimed menu that celebrates sustainable and locally sourced produce through French cooking techniques.
Earlier this year, Ogawa brought her cross-cultural sensibility back to her homeland with the opening of natuRe Tokyo. This sister restaurant has the same culinary DNA as its Waikiki counterpart, substituting Japanese ingredients for Hawaiian ones to maintain the focus on local sourcing. Yet, traces of Hawaiian flavours occasionally make their way into the dishes, adding a subtle twist to the menu. In Tokyo, the restaurant demonstrates its commitment to sustainability by embracing imperfect ingredients that vendors might otherwise discard due to their appearance.
Though there’s a small selection of à la carte dishes, the standout is the nine-course signature menu, offered at an accessible ¥8,800. This meal showcases the island-inspired French cuisine of natuRe Tokyo by incorporating ingredients and flavours from Japan and Hawaii. Highlights include a wood-grilled Ezo deer tart paired with house-made ricotta and macadamia nut shavings, as well as a chicken liver mousse éclair complemented by guava jam and Hawaiian cacao nibs for a lip-smacking contrast of sweet and savoury. There’s also a rich abalone dish, smoked with sakura wood chips and dressed with abalone liver sauce, plus grilled Kumamoto wagyu served with fresh Hawaiian pepper berries and Kiawe smoked salt. (Note: the dishes on the course menu may change with the seasons.)
The interior of naTure Tokyo is warm and cosy, with a polished yet relaxed style best described as elevated rustic. On the ground floor, a stunning flower arrangement hangs above a long communal table, while the open kitchen revolves around a wood-fired grill that serves as the heart of the restaurant's cooking. When the weather is fine, the outdoor terrace provides a lovely spot to dine with views over Meiji Park. There’s additional seating on the second floor, complete with a welcoming bar.