Moliere

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Chef Hiroshi Nakamichi opened this elegant, understated venue, and it’s his personal stamp on French cuisine that makes the restaurant truly special. Chef Nakamichi studied as a culinary student in Lyon, France, but returned to Japan 30 years ago to share his learnings and to create “French cuisine with a Japanese spirit.” At Moliere, this translates into skillfully crafted traditional French cuisine made from seasonal Hokkaido ingredients: Tokachi beef, wild forest mushrooms, mountain-grown vegetables from nearby farms, and scallops and fish from the surrounding sea. Even French specialties, including foie gras and caviar, are sourced locally. The kitchen team treats each dish as a chance to share the wealth of Japanese ingredients — even carrying small maps to show precisely where produce was sourced.