By Chef Tetsuji Koga
on the theme of
concentration and umami
the world of meticulousFrench cuisine

We use a variety of techniques based on French cuisine, cut out the “bounty” of the season from Japan and abroad, and express a “fusion of tradition and modern sensibilities”. Our cuisine is a “fusion of tradition and modernity”, a course meal that reflects the concentration of French and Japanese flavors.

The basic philosophy of our cuisine has remained unchanged:
“ 3 Wa” (harmony)
The first is “colorful harmony” using seasonal ingredients,
The second is "harmony of composition,
The third is "harmony of taste.

We prepare artistic plates in front of your eyes.

INTERIOR

As you exit the elevator, you will see a large open kitchen. The wooden counter where you can watch the meticulous work being done right in front of you and the rounded ceiling expresses gentleness, while the calm brown tones make you feel at home. By limiting the counter to eight seats and the private room to six seats, we have achieved an attentive hospitality. We value the bonds of people and things that come together in this restaurant.

If you consult with us in advance, we can arrange for the use of children and private parties. For example, a welcome and send-off party and a launch party.

Hortensia’s concept is “innovative French” cuisine that can only come from Tokyo. We use not only Western tableware, but also traditional Japanese crafts such as Arita-yaki and Mino-yaki for tableware and Ryusen cutlery for cutlery, with an awareness of the Japanese spirit and Western sensibility.

MESSAGE

Everyone’s smile gives us power

“Hortensia” (hydrangea in French) is a flower that blooms as one flower.

We named our restaurant “Hortensia” with the hope that our belief in how we can give happiness to our customers will be the core of our business, and that the thoughts of all those who share and are involved in our business will come together to form a single flower and blossom.

Like the hydrangea that changes color with water, light, and love, we will continue to evolve and take root in the historical town of Shintomicho, and devote ourselves to making it a restaurant that will continue to bloom beautifully.

Owner Chef

Tetsushi Koga

Born in Oita, Japan in 1972.

He joined Tableaux in Daikanyama in 1996, became sous chef at Restaurant J in Omotesando in 2000, served as executive chef at Breeze of Tokyo in Marunouchi for 7 years from 2002, worked at Edition Koji Shimomura in 2009, and became chef at Hortensia, a French restaurant in Azabujuban, Tokyo, in 2010. In 2010, he became the chef at Hortensia, a French restaurant in Azabu Juban, Tokyo. In 2010, he became the chef of Ortasia, a French restaurant in Azabu-juban, Tokyo, which has been featured in the “New York Times” and other domestic and international media.
Later, as the executive chef and head of product development for the Cateau Leisure Group, he launched various restaurants such as Praeger Tokyo, Trattoria Creatta, and Jose Luis in Shibuya and Karuizawa, and became independent in 2023.

RESTAURANT

hortensia

2F, 1-5-12 Shintomi, Chuo-ku, Tokyo

TEL 03-6262-8987

Business hours

Monday-Friday

17:00-23:00(LO21:00)

Saturday and Sunday

12:00-23:00

Closed

Irregular holidays

Seats

8 seats at the counter, 6 seats in private rooms
(Children are welcome. Please ask us for details.)
*Reservations are required.

Please refrain from wearing excessive perfume. We may refuse your entry. Please note that we cannot accept any changes to dishes on the day of the event without prior notification of any food allergies or foodstuffs that you may have. Please inform us of any food allergies or other preferences at the time of reservation.

【For guests with extremely sensitive allergies】
We are unable to accept reservations due to the health and safety of our guests, even if the ingredients are removed from the menu, because we cannot completely deny the possibility of contamination.

【For customers who have many food items to which they have a particular dislike】
We are unable to accept reservations from customers who have multiple food allergies, as we are not able to serve dishes that we are responsible for.

By Chef Tetsuji Koga on the theme of concentration and umami the world of meticulousFrench cuisine

The basic philosophy of our cuisine has remained unchanged: “ 3 Wa” (harmony) The first is “colorful harmony” using seasonal ingredients, The second is "harmony of composition, The third is "harmony of taste.