"a.ligne" sits in a quiet spot one street back from the main road, 5-minute walk from Shinsakaemachi Station in Nagoya. The restaurant’s name, "a.ligne" means “to stand in a line” in French. It was chosen in the desire to have lots of patrons visiting and with the meaning of connecting the chef, the customers, and the producers through a line.
The restaurant owner,-chef, Akihiro Takamatsu, trained for 6 years in a French restaurant and a traditional Japanese restaurant in Kyoto before heading to France in 2007. After working in a restaurant in Toulouse for 18 months, he returned to Japan, where he worked for three and a half years as a pastry chef in Méchant Loup (now closed) and also as sous-chef at "L'EMBELLIR Naoto Kishimoto (now closed), both located in Kyoto. In 2018, the time was ripe for him to open his own place, a.ligne.
The food served at "a.ligne" is modern and natural. Using French cooking techniques that have been cultivated over many years, it adds contemporary elements to this tradition to create a freely expressed cuisine. Another distinctive feature is the company’s own farm in Toyota, "a.ligne" Farm, where it grows mainly native and pure-bred varieties of vegetables without the use of agrochemicals. It incorporates these vegetables throughout the courses served at the restaurant, placing importance on their intrinsic flavor. With dishes such as one of the house specialties, baby tilefish with Kyoto leeks, a.ligne surprises customers with its combination of many different ingredients, playing with a variety of textures, looks, and colors that can be enjoyed with all the five senses. As Chef Takamatsu explains, “Serving delicious food is a given. We also think that it’s important to use ingredients with care, making sure there is no waste. We also want our customers to enjoy the harmony between the tableware and the colors in our food.” a.ligne stocks over 100 varieties of bottled wine that have been selected by a sommelier to go with the food and also offers a wine pairing course where participants can enjoy the exquisite marriage of wine and food.
The restaurant interior is designed in simple, natural colors, unified with Chef Takamatsu’s favorite colors of white, grey, dark blue, and wooden tones to create a space that feels wonderfully spacious and fuss-free. Seating is in the main dining area together with a private room with a capacity of six. a.ligne is a popular spot for dinner dates, business entertainment, and also wine get-togethers attended by wine lovers. We invite you to take your time to enjoy the a.ligne approach, a work of art created with great care by Chef Takamatsu that brings together not only the menu and the vegetables grown at the company’s own farm but also the restaurant’s ambiance and the service.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Shinsakaecho Station(Nagoya Municipal Subway Line)