RESERVE

NEWS

The menu for February is listed.

Our dishes are made with seasonal domestic ingredients carefully selected by our chefs from all over the country, and we hope you will enjoy a journey through the changing seasons through our innovative French courses, which are based on the spirit of French cuisine.
At the climax, you will enjoy carefully selected Wagyu beef created from the producers' training, the meat wholesaler's insight, the chef's passion, and the pursuit of Wagyu beef.

    - Wagyu beef Brands -
  • ・ Matsuzaka beef
  • ・ Yonezawa beef
  • ・ Tajima beef
  • ・ Ishigaki beef
    • etc.
    For more details, click here.

CONCEPT

The irreplaceable breath of the four seasons, nurtured by Japan's rich natural environment.
Transforming that radiance of life into an artistic dish through the meticulous techniques of French cuisine and the profound aesthetic sensibility of Japanese culture.
What I pursue is listening intently to the ‘voice’ inherent in each ingredient and drawing out its true essence to the utmost. It is reverence for nature, and simultaneously, an endless journey of exploration that feels like carving away at my very soul.

Each dish weaves together the passion of the producer and the story that resonates with the senses, drawn from the depths of my memory.

To deliver a unique culinary experience that leaves an indelible mark on our guests' hearts.
This is the unwavering promise of "Rikka", and of us who stand upon this land.

CHEF

TATSUYA SATO

TATSUYA SATO

Born in 1982

He studied under Joel Bruant, the president of the French Culinary Academy "Academie Culinaire de France", and after his retirement, became the executive chef and the chef patissier of Cuisine Francaise JJ.
Developed skills at several three-star and two-star restaurants, including Maison Paul Bocuse and Maison Pic.

ROOM

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SHOP INFO

TEL :
03-3401-2929
OPEN :
Lunch
11:30～14:00（LO 13:00）
Dinner
17:00～22:00（LO 20:00）
ADDRESS :
Roppongi Building 2F, Roppongi 6-1-12-21, Minato Ward, Tokyo

0-minute walk from Exit 3 of Roppongi Station on Hibiya Line Right behind the station building "Rapiros Roppongi" 48 m from Roppongi Station.

RESERVE

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RESERVE

Calligrapher PROFILE

Rikka’s Calligrapher Profile
Kinshu Iwamiya
Born in Iwakuni City, Yamaguchi Prefecture in 1947.
Professor of Japan Educational Calligraphy Federation.
Director of Yamaguchi Prefecture Calligraphy Federation.
Vice Chairman of Yamaguchi Prefecture Calligrapher Association.

＜Representative Calligraphy Work＞
Business name "Miyajima Fujiiya" (Miyajima Momiji Manju)
Book title "Kaicho Shima Kosaku" (written by Kenshi Hirokane, published by Kodansha Ltd.)
Book title "Torishimariyaku Shima Kosaku" (written by Kenshi Hirokane, published by Kodansha Ltd.)
Signs of all stations on Nishikigawa Seiryu Line Product name "Dassai Shima Kosaku" (Asahi-Shuzo Sake Brewing Company)
Product name "Seiryu Nishikigawa" (Horie-Shuzo Sake Brewing Company)
Product name "Omiki" (Sakai-Shuzo Sake Brewing Company)
Product name "Kintaibashi" (Murashige-Shuzo Sake Brewing Company)
Calligraphy performance at "Nishiki no Utage" - 1st "Kajitsu" and 2nd "Wa"
Invited to "Japan-China-Korea Exchange of Calligraphy Culture" as a representative of Yamaguchi Prefecture, held at Jinan City, Shandong Province, China
"Gahojin" dedicated to Tea room "Nichi Getsu An" (Ise City, Mie Prefecture)　
"Tenjo Mukyu" dedicated to Nagato Ichinomiya Sumiyoshi Shrine
"Kame" dedicated to Kameyama Hachiman-gu Shrine
"Reiwa" dedicated to Shirayama Hime Shrine
"Rikka" logo creation
In addition to holding personal exhibitions, there are many other works including door plates of shrines and temples, stone monuments, memorial stones, title of books, poster titles, large calligraphy performances at events, etc.