A 10-minute walk from Tokyo Metro Roppongi Itchome Station takes you to Patous, a French restaurant perched on the second floor of a building on Uekizaka Slope, a few steps from Gaien Higashi Street, in Azabudai. Previously located on Nakayamate Street in Kobe, the French restaurant renowned for its exquisite seasonal dishes was relocated from Kobe to Azabudai in August 2020 for a fresh start.
Patous is helmed by Chef Yoshiteru Yamaguchi, who was born in 1967 and trained at Comme Chinois in Kobe, COTE DOR in Hokkaido, COTE DOR in Tokyo, and restaurants in France. Then, he opened his own restaurant, Patous, in Kobe in 1999. The restaurant was relocated first to Nakayamate Street in Kobe in 2003 and eventually to Azabudai in Tokyo.
The restaurant was named after Pyrenean Mountain Dogs, which are bred, originally in the Pyrenees region in France, to protect herds of livestock, shepherds, and their families from predators such as bears and wolves and locally known as “le Patou” (derived from the word for shepherd in old French). The purity and faithfulness of these white dogs represent the culinary world which the chef aims for.
Patous offers French dishes featuring different seasonal ingredients. High-quality and reliable ingredients are delivered by producers with whom the experienced chef has long-standing relationships. The seasonal menus, ranging from white asparagus and lamb in spring to “Soup of Peach and Celery” and “Cutlassfish Grilled with Potatoes and Foie Gras” in summer and game meat in winter, attract connoisseurs every season. The simple yet exquisite dishes meet the expectations of guests looking for authentic French cuisine.
The wine list offers a wide selection of French wines, mostly imported from Burgundy to match the food menu mainly consisting of dishes of the same origin.
All the dishes are served on white plates manufactured by J.L Coquet (in France) to give diners a sense of warm satisfaction after meals.
Designed in a feminine style with white walls, a beautifully grained wooden cupboard, and white tablecloths, the restaurant retains the same atmosphere as it did in Kobe. Its cozy dining area, with three two-seat tables and one four-seat table, is small enough for the chef and proprietress to pay attention to each guest to give them a sense of being looked after. In addition, the restaurant is designed for business dinners, intimate meals with your friends, dates, and gourmet gatherings.
Guests are welcomed by ceramic Pyrenean Mountain Dogs on a lower shelf of the glassware closet.
The excellent dishes of the chef and the warm hospitality of the proprietress will make the experience at Patous even more memorable.
* 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 7-minutes on foot from Exit 2 of Roppongi 1-chome Station on the Nanboku Line