Who We Are
Our Culinary Philosophy
What O aspires to create is a new form of cuisine, deeply rooted in the cultural and natural soil of Japan — a cuisine we call Fuudo Cuisine.
Inspired by the spirit of terroir, yet shaped by Japan’s unique climate, traditions, and sensibilities,
Fuudo Cuisine reflects the quiet richness that has been passed down through generations.
For us, fuudo encompasses more than just climate and geography.
It includes the culture, way of life, philosophies, and layered memories nurtured over time.
In Japan, these unseen riches breathe quietly — in the reverence for nature, in the aesthetics of subtraction, and in the sensibility of yin and yang.
Japan has long embraced outside influences and harmonized them with its own values and aesthetics,
transforming them into something new. This spirit of synthesis holds great potential for culinary expression.
We believe cuisine is the crystallization of human wisdom shaped by the land and its people.
To us, cooking means more than preserving tradition — it is about reimagining it for the future.
We learn from diversity, respect it, and when needed, incorporate it with flexibility and care — layering experiences and memories to create something new.
Each dish at O is an expression of these layers: of soil and memory, of technique and time, of the philosophies of the people who cultivate our ingredients.
Rather than merely connecting, our cuisine seeks overlap — where cultures, nature, and people converge.
What emerges is a quiet resonance that lingers long after the meal — a ripple of memory carried forward.
Our Team
Yasuhiro SAWADA
He began his culinary career at the French restaurant Chenonceau in Japan.
Later, he joined the opening team of Cuisine[s] Michel Troisgros in Tokyo — Michelin two-starred and the first Troisgros outpost in Japan —
where he honed his craft for 13 years, serving as Section Chef and later Sous Chef.
During his tenure, he spent time at the legendary three-star Maison Troisgros in Roanne,
France (now relocated and inherited as Troisgros in Ouches),
where he received direct guidance from Michel Troisgros himself, deeply immersing in his culinary philosophy.
Upon returning to Japan, he led the kitchen of Café Troisgros as Head Chef for three years.
He was then invited by fellow Troisgros alumnus, Executive Chef Guillaume Bracaval,
to serve as Senior Sous Chef at the Michelin-starred est in Four Seasons Hotel Tokyo at Otemachi,
where he worked alongside Bracaval for two and a half years.
Now, as Executive Chef of Restaurant O, he continues to explore a unique culinary experience
that harmonizes quietude and strength, under the theme of “Change and Innovation.”
Yoichi OOKA
He began his career at Le Gentilhomme, a French restaurant in Sapporo.
Afterward, he spent three and a half years at a winery in France, engaging in grape cultivation.
It was there that he first encountered the profound rhythm of life and
the accumulation of time that flows into the creation of a single bottle of wine.
Upon returning to Japan, he honed his skills for over a decade at some of Tokyo’s most renowned French restaurants,
including L’Effervescence, Pierre Gagnaire, and Restaurant FEU.
Throughout this time, he deeply explored the relationship between cuisine and beverages, both through intuitive sensitivity and logical inquiry.
Later, at est in Four Seasons Hotel Tokyo at Otemachi, he served as both Manager and the hotel’s Chief Sommelier.
His role extended beyond drink selection to designing the harmony of the entire experience —
including spatial flow, service dynamics, and human movement.
He also contributes his expertise as a consultant,
overseeing beverage programs and operational development for multiple establishments.
About O
“The ripple of beauty, ever expanding.”
The name “O” is born from three layers of meaning:
・“EAU”, the French word for water,
・“AU”, derived from the Latin Aurum, meaning brilliance or radiance,
・and “OU”, the Japanese word implying harmony and response.
Through our lens, these values intertwine and resonate, creating a ripple —
like the gentle waves that spread across the surface of water — evoking a quiet, ever-expanding beauty.
The shape “O” symbolizes nature’s cycles and harmony.
By embracing the cultural and philosophical concept of the ensō — a circle that represents wholeness, impermanence,
and the beauty of imperfection — we express a world of infinite possibilities, and the serene presence of meaningful blank space.
At Restaurant O, we build upon the spirit of Japan, blending it with innovation and refinement.
Here, ingredients, technique, and time intersect to craft a one-of-a-kind culinary experience —
a moment that honors the present while looking toward a sustainable future.
Information
Address
2F, Edge Building, 1-1-1
Nishi-Azabu, Minato-ku, Tokyo
Tel
03-5843-1700
o-info@o-tokyo.jp
Hours
5:00 PM – 11:00 PM (Last reservation at 8:00 PM)
Regular holiday
Mondays and Tuesdays
Seat
– Counter: 8 seats
– Tables: 2 tables (4 seats each)
– Private Room: 8 seats