ラ・カルト・セジュール
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A hushed, intimate French restaurant near the Bank of Japan where a single chef handles everything — cooking, plating, serving, and pouring — entirely alone. The small dining room seats only a handful of guests at a time, creating a quiet, almost private atmosphere that stands in sharp contrast to the lunchtime crowds of the surrounding Nihonbashi office district. The kitchen leans on classic French technique: seasonal fish courses anchored by prized ingredients like Breton blue lobster and hon-maguro tuna, balanced with dishes like bouillabaisse and black fig braised in red wine. Lunch runs weekends only by advance reservation; evenings require booking by 16:00 the same day.
Address
3-chōme-2-5 Nihonbashihongokuchō, Chuo City, Tokyo 103-0021, Japan
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Hours
Today
Opens soon18:00 – 23:00
Monday
Closed
Tuesday
18:00 – 23:00
Wednesday
18:00 – 23:00
Thursday
18:00 – 23:00
Friday
18:00 – 23:00
Saturday
11:30 – 13:3018:00 – 23:00
Sunday
11:30 – 13:3018:00 – 23:00
Features
Reservations requiredNon-smokingCredit cards accepted (JCB, AMEX, Diners)Hushed, intimate solo-chef French dining roomSpecial occasion, quiet dinnerDinner booking by 16:00 same day; weekend lunch by day beforeClassic FrenchBreton blue lobster, seasonal fish, bouillabaisse3 min walk from Mitsukoshi-mae Station
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Chef's Course Menu
Bouillabaisse
A signature dish at La Carte Sejour. Classic Provencal fish soup made with the day's fresh catch — rich, saffron-perfumed, and finished to order by the sole chef.
Breton Blue Lobster
The restaurant's most celebrated ingredient: rare Breton (blue) lobster from French Brittany, the most prized variety of French lobster. Prepared to the chef's seasonal whim — grilled, sauced, or in bisque. Summer peak season.
Hon-maguro (Bluefin Tuna) a la Carte Sejour
Prime Japanese bluefin tuna prepared with classic French technique. A dish that reflects the chef's ability to bridge Japanese and French culinary sensibility.
Black Fig Braised in Red Wine
A refined dessert or accompaniment of black figs slowly braised in red wine — deeply aromatic and richly coloured. A recurring seasonal favourite mentioned by reviewers.
Seasonal Fish Course
A rotating seasonal fish dish showcasing the finest market catch, prepared with classic French saucing and technique. Changes with the season and availability.
Amuse-bouche and Starter
A small selection of starters prepared entirely by the chef — typically a delicate amuse, a cold composed dish, and a warm opener. Changes seasonally.
Espresso
House espresso served to conclude the meal. Frequently mentioned by reviewers as a favourite way to end the evening.