ABOUT US

Chef Jean-Georges Vongerichten presents his signature world-renowned cuisine to Roppongi Hills with JG Tokyo. The menu showcases a selection of classic Jean-Georges dishes from New York made using French technique as well as exclusive vegetarian and omnivore dishes created using local and seasonal Japanese ingredients.

JG Tokyo, situated on one of the most prominent and cosmopolitan streets in Tokyo, Keyakizaka-dori, seats 20 guests, with 14 exclusive counter seats. The intimate setting contributes to the unique dining experience.

JEAN-GEORGES

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of 39 restaurants worldwide.

jeanGeorges Story

Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges' earliest family memories are of food. He began his training in a work-study program at Auberge de l'Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three-star Michelin background, Jean-Georges traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat.

Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.

Jean-Georges has published several cookbooks reflecting his influential style of cooking, including Simple Cuisine (Wiley, 1990); Cooking at Home with a Four Star Chef (Broadway Books, 1998), for which he won the Best Cookbook Award from the James Beard Foundation in 1999; and Simple to Spectacular (Broadway Books, 2000). In October 2007, he released Asian Flavors of Jean-Georges, featuring beloved recipes from his restaurants Spice Market, Vong, and 66. Jean-Georges released Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter 2011).

JGV: A LIFE IN 12 RECIPES by Jean-Georges Vongerichten with Michael Ruhlman (Norton, 2019) is a look into Jean-Georges’ life, anchored by twelve recipes that have defined his career. Enlivened with his hand-drawn sketches and intimate photographs, JGV is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.

Jean-Georges has appeared on Live! With Regis and Kelly, the Today Show, Good Morning America, The Martha Stewart Show, The Early Show on CBS, Top Chef, the Food Network, in the 1995 PBS series In Julia's Kitchen with Master Chefs and Sundance Channel’s Iconoclasts with Hugh Jackman. Additions since then include NBC’s Late Night with Jimmy Fallon, Fox 5 “Good Day Café” and Late Night with Seth Meyers. He also co-hosted his wife Marja’s PBS series, Kimchi Chronicles.

SIGNATURE DISHES

Our menu consists of signature Jean-Georges cuisine crafted by blending French, American and Asian influences with local and seasonal ingredients. The menu features a variety of vegetarian and omnivore dishes and elaborate desserts.

Scramble Egg Caviar

Scrambled egg with lemon and vodka whipped cream, topped with a spoonful of caviar. The contrast between hot, cold, salty, sweet, creamy and slightly crunchy is amazing.

Fish with Spices

A fillet of black sea bass is seasoned with salt and cayenne, brushed with cream, dusted with flour and the nut and spice mixture, then sautéed. It is served over diced green apple, butternut squash, celery, black trumpet and hon shimeji mushrooms, pearl onion, butterball potatoes in a mushroom vinaigrette.

TOKYO TEAM

Jean-Georges leads a team around the world by personally selecting and training his staff. He is fully involved in the day to day operations and frequently visits each property. Our Executive Chef and General Manager have trained with Jean-Georges and his team on how to execute the level of service he is known for.

EXECUTIVE CHEF

Ryoichi Mochizuki

Chef Ryoichi worked in various kitchens such as Union Square Tokyo and Terres de Truffes before being appointed Chef at Jean-Georges Tokyo in 2017.

MANAGER

Takenori Nakazato

Before working at Jean-Georges Tokyo, Takenori Nakazato was a part of the team at Union Square Tokyo, Lawry's the Prime Rib and Terres de Truffes.