A.T

Chef Atsushi Tanaka's cuisine at A.T represents a sophisticated fusion of Japanese and French culinary traditions, filtered through his experiences at Copenhagen's Noma and his work with Pierre Gagnaire in Paris. His approach is characterized by exceptional technical precision, a keen eye for visual composition, and a deep respect for seasonal ingredients. The result is a contemporary cuisine that feels both innovative and grounded in classical technique. The regularly changing tasting menu showcases Tanaka's ability to create unexpected harmonies between ingredients and flavors. Signature dishes demonstrate his distinctive style: aubergine paired with prawns and mussels creates a study in contrasting textures; lobster meets fig and ginger in a composition that balances sweetness and spice; lamb is elevated with turnip and the citrusy heat of yuzukoshō. Each dish reveals layers of flavor and careful consideration of how ingredients interact on the palate. Seafood features prominently in Tanaka's repertoire, with preparations like sea urchin bisque showcasing his ability to intensify and refine natural flavors. The menu's progression typically includes multiple seafood courses, each highlighting different techniques and flavor profiles, before moving to meat courses such as Quercy lamb or premium Wagyu beef. These proteins receive treatments that honor both French and Japanese culinary traditions—precise cooking, thoughtful seasoning, and presentations that emphasize the ingredient's inherent qualities. The cuisine's visual aspect is equally important, with each plate composed like a work of art. Tanaka employs a vibrant color palette and careful arrangement that makes dining at A.T as much a visual experience as a gustatory one. This attention to aesthetics never overshadows flavor, however; the beautiful presentations serve to enhance anticipation and appreciation of the carefully balanced tastes and textures. Desserts continue the theme of refined creativity, with offerings like quince-based preparations that provide a delicate, sophisticated conclusion to the meal. Throughout the menu, Tanaka demonstrates his mastery of both Japanese precision and French technique, creating a cuisine that transcends simple fusion to become something distinctly his own. The restaurant's selection of natural and biodynamic wines complements this approach, offering pairings that enhance rather than dominate the food's subtle complexities. House-made focaccia appears as part of the experience, showcasing Tanaka's attention to every element of the meal, from bread to final dessert. The overall culinary philosophy emphasizes freshness, seasonality, and the creative potential that emerges when two great culinary traditions meet in the hands of a chef with both technical mastery and artistic vision.