Paprika and cheese bruschetta
Mango topped with mozzarella and parma ham
Cold cauliflower soup with consume jelly
Camembert and peach marinée
Fresh baked brioche and baguette
Sautéed langoustines with herb butter
Yamaguchi squid salad
Foie gras with caramelized figs
Stewed lamb
Roast Oyama chicken with green beans
Beef cheeks stewed in right wine
Sautéed bonito with ratatouille
Raspberry marshmallow with chocolate and strawberry sorbet
Okinawa mango cocktail
Yamagata cherry parfait with coconuts yoghurt
Madeleines with vanilla ice cream
Restaurant Okada is a pleasant basement establishment just off the main drag of the Hiroo shōtengai. Owner-chef and sommelier, Okada Hiroshi, cut his teeth at several lauded French restaurants in Japan before honing his skills at a handful of Parisian and regional restaurants and wineries.
Upon returning to Japan he did a stint at Hiroo’s (now defunct) Le Garcon de La Vigne before opening his namesake restaurant in early 2011 to more freely express his vision of delicious food that ‘nourishes the body and enriches the mind.’
Okada’s cooking focuses on carefully selected organic ingredients sourced from domestic and overseas producers to create dishes that cherish the history and traditions of French cuisine while creating a contemporary bistro dining experience.
Daily updates to the a la carte and prefix menus keep repeat visits interesting. Besides a tempting array of fish, poultry and game meats, his kitchen is appreciated for its fresh-baked brioche cubes, light yet chewy baguette and fluffy madeleines with ice cream.
03 5475 1521