Nocset Savoir-Faire

After climbing the dark slope for 30 seconds, you'll find a place where adults can truly relax.

A French restaurant with only 9 seats and an all-flat counter.

Nose

Under the guidance of Fujio Shido, head chef of the legendary restaurant "Clerde Akasaka"

I entered the world of French cuisine at the age of 19 and have been there for 48 years.

When he served as head chef at the grand restaurant "Chez Matsuo Shoto Restaurant",

We were honored to welcome Their Majesties the Emperor and Empress, as well as many prominent figures from the political and business worlds.

After that, I wanted to share the appeal of French cuisine with more people.

I took on the challenge of standing French cuisine at "Ore no French / Executive Chef".

And now...

Traditional French cuisine, Nouvelle Cuisine,

Molecular gastronomy and innovative

This is the culmination of my experience witnessing the evolution of French cuisine.

I hope to express my heart through each and every dish.

A small restaurant with only 9 counter seats.

We have opened "Nosé Savoir-Faire".

We hope that the time you spend here will be beneficial to you.

May this be an absolutely wonderful and memorable time for you.

Chef and owner Kazuhide Nose

Born in Ishikawa Prefecture

Kazuhide NOSE

©︎ R. Hagenberg

directrice

I majored in agricultural policy at university.
I've been involved in the food industry for nearly 40 years.

Eating is living.
To "engage in and enjoy" that act is,

In the long history of humankind, there is an immeasurable amount

We have created a profound and rich world of food.
Therefore, the more you know,

The joy of food may never end.

The word "restaurant" originates from the Latin word "restauro".

It is believed to originate from the word (to recover).
For our customers, "Nose Savoir-Faire"

We hope this will be a place where you can discover new pleasures and find peace of mind.

All of our staff are looking forward to welcoming our customers with heartfelt hospitality.

Misako Nose

Misako NOSE

Born in Tokyo / Food Environment Consultant

Honorary Food Specialist (Officially recognized by the Japan Food Specialist Association)
Under the guidance of Fumi Kimura (Food Environment Producer),

He has been involved in various food-related activities, including the Kyushu-Okinawa Summit Leaders' Dinner, Mastercard-sponsored parties for the FIFA World Cup held jointly in Japan and South Korea, and the opening of hotels both domestically and internationally, as well as teaching at universities and junior colleges for over 20 years.

We are here

The first restaurant where I, Kazuhide Nose, trained to become a chef was the historic "Clerde Akasaka." I started my career at the age of 19 under the legendary chef Fujio Shido, a pioneer of French cuisine in Japan. At that time, Mr. Shido was 78 years old. He praised the staff meal I had prepared and quietly poured some curry, which would never have been allowed to be eaten by a novice chef washing dishes, over my rice. That taste, which became known as "Shido Curry," became the most unforgettable taste of my culinary career. From then on, whenever Mr. Shido was preparing curry, he would call me over and let me help him make it.

The curry made by Mr. Shido is called "Fond de Veau Curry" and is considered a pioneer of hotel curry in Japan. Mr. Shido first served this curry at "Nichido Grill" in Ginza (around 1941). Many Kabuki actors (Kikugoro, Kichiemon, Ennosuke, etc.), movie stars (Li Xianglan, Mizutani Yaeko, Tanaka Kinuyo, Uehara Ken, etc.), sumo wrestlers (Futabayama, etc.), and people from the political and business world (Yoshida Shigeru, etc.) frequented the restaurant specifically for this curry. It is said that this curry was the catalyst for Mr. Shido later becoming the personal chef of Prime Minister Yoshida Shigeru.

At our restaurant, we serve this curry at the end of your meal as a tribute to Mr. Shido. This curry takes a week to prepare and serve to our customers. We hope that many of you will enjoy it.

Nose Savoir-Faire

Reference material: "As a Chef" by Fujio Shido (Bunka Publishing Bureau)

wine

Wine Prefix

Old Vintage Wine

・Gewurztraminer / Selection de Grains Noble (1988)
・Batard Montrachet Grand Cru /

Domaine Fleurot-Loarose (2001)
• Petit Village (1970)
・Château Laville Haut Biron (1983)
・Château Ducru Beaucaillou (1990)
Château Figeac (1993)
・Château de Fonsalette /Chateau Rayas (1995)
・Chambolle Musigny 1er Cru Les Feusselottes /

Domaine Moine Hudelot (1998)
・Giotte Chambertin / Rene Lecrelc (1999)

We also have other items available besides those listed above.

If you are looking for an anniversary vintage wine, please feel free to contact us.

050-3159-8881

(For inquiries, please call between 13:00 and 17:00 on business days.)

access

106-0046 3-12-4 Motoazabu, Minato-ku, Tokyo SP Motoazabu 202

TEL: 050-3159-8881

Azabu-Juban Station

Metro Namboku Line, Exit 4, 5-minute walk

4-minute walk from Exit 7 of the Toei Oedo Line.

info

information

Opening hours:

Please note that the event will start simultaneously at 18:30 (last order 22:30).

* Entry is permitted from 18:15.

Closed on Sundays and public holidays, and other irregular days.

Reservations:

Reservations can be made via our official LINE account or the reservation button (TableCheck) in the upper right corner of the screen . Reservations are accepted for 2 people or more. 　　　

Official LINE account is available here.

Inquiries:
050 - 3159 - 8881

(13:00-17:00)

Cancellation policy:

Cancellations made 2-3 days prior (plus 1 day if it includes a weekend or public holiday) will incur a 50% charge of the meal cost.
Cancellations made the day before or on the day of the reservation (plus one day if it includes a weekend or public holiday) will incur a charge of 100% of the food cost. For cancellations or changes to the number of people in your reservation, please contact us via our official LINE account or by phone.

Cancellations of reservations made through TableCheck can also be made through TableCheck.

Private booking :

Starting with reservations made on May 1st, a separate fee will be charged for private events: the number of available seats multiplied by the course price (9 seats are currently full).

(Reservations already received for May 2026 and beyond will be handled as usual.)

Payment

Credit cards accepted (No electronic money)

A 10% service charge will be applied

Seating & Facilities

・Seating capacity: 9 seats (Counter seating only; no private rooms)

・Smoking is prohibited in all areas

・Parking: None (Please use nearby coin-operated parking lots)

Information

・Children

　* Children must be junior high school age or older (Please note that the same menu as for adults will be served)

　　Please count them as “1 adult” when making a reservation

　* Please note that our restaurant has counter seating only, and the chairs are high chairs

　* We regret that we cannot accommodate infants or children in elementary school or younger, so we kindly ask that you refrain from bringing them

・Dress Code

　* Please refrain from wearing overly casual attire (e.g., men’s tank tops, shorts, flip-flops, etc.)

　* As this is a counter-seating-only restaurant, please be considerate of other guests and refrain from wearing strong perfume

・Regarding Ingredients

　* “Live Blue Lobster” is a staple ingredient at our restaurant. If you have any allergies, please

　　inform us at the time of reservation. Please note that we cannot accommodate last-minute or same-day changes.

　* For Guests with Allergies

　　Our restaurant features an open kitchen with a seamless layout between the dining area and the cooking station.

　　Even if we exclude allergenic ingredients, we cannot completely rule out the possibility of trace contamination.

　　Therefore, for the sake of your health and safety, please understand that we cannot accept your reservation.

　*For Guests with Multiple Food Aversions

　　If you have multiple food aversions, we are unable to serve dishes for which we can take full responsibility,

　　so please understand that we cannot accept your reservation.

　　We do not offer “vegetarian menus” or similar accommodations.

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