Atelier Cuit

5 out of 5 stars (5 / 5)

Cuisine: French

Neighborhood: Takanawa

Address and Phone:

東京都港区高輪2-5-6 小森ハウス1F

03-6450-3560

Standard Corkage Fee: 2,500

Store URL: https://tokyo-calendar.com/restaurants/2854

Couldn’t find a URL for the restaurant

Over the 15 years or so, one of Tokyo nicest bistros has also been one of the hardest to find, especially in the pre-GPS times when I first visited Wine Cellar Davis.  Even though everyone always got lost the first two or three times we tried to find the place, we came back again and again, making a table at Davis quite hard to get.  Davis’ many fans were all sad when Shoko, the owner of Davis decided to retire from the Tokyo restaurant business and open Cottage Davis, a bed and breakfast on the island of Yakushima.

Roast lambchops
Roast lambchops

Fortunately, Davis’ longtime accomplished chef, Morimoto-san, has taken over Davis’ space and renamed it Atelier Cuit, and it remains a great destination for food and wine lovers.  Corkage is not cheap, but staff always makes you feel welcome to bring your own wine to have with dinner.

One of Chef Morimoto's signature dishes, roast bamboo shoots with prosciutto and basil sauce. We make sure to visit every spring to get our roast bamboo.
One of Chef Morimoto’s signature dishes, roast bamboo shoots with prosciutto and basil sauce. We make sure to visit every spring to get our roast bamboo.
Chef Morimoto only serves oysters when he can get them very fresh so you have to be a little lucky to find them on the menu.
Chef Morimoto only serves oysters when he can get them very fresh so you have to be a little lucky to find them on the menu.

 

 

The food is mainly French style but takes advantage of local ingredients in dishes such as roast bamboo shoots with prosciutto and basil sauce.  Chef Morimoto insists on only using fresh ingredients so much of the menu is seasonal.

 

 

 

 

 

 

 

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