Granite

Chef Yoshitaka Takayanagi's cuisine at Granite represents a sophisticated conversation between French and Japanese culinary traditions. Rather than simply placing Japanese ingredients on French plates or vice versa, Takayanagi creates dishes that genuinely integrate both cultures' techniques, philosophies, and flavor profiles into something cohesive and original.

The menu showcases exceptional seasonal ingredients sourced from local producers, reflecting the chef's commitment to sustainability and quality. Signature preparations like roasted Saint-Jacques scallops paired with koshihikari rice demonstrate how Takayanagi bridges culinary cultures—the scallops receive classic French treatment while the Japanese rice variety provides a textural and flavor foundation that wouldn't appear in traditional French cuisine. Similarly, his Racan pigeon prepared with umeboshi (Japanese pickled plum) shows how Japanese ingredients can enhance and transform French classics.

The tasting menu format allows Takayanagi to guide you through a progression of flavors and techniques across eight carefully composed courses. Each dish builds on the previous one, creating a narrative arc that showcases different aspects of his culinary vision. You'll encounter preparations that highlight the natural flavors of pristine ingredients alongside more complex compositions where multiple elements come together in unexpected ways.

Vegetable preparations receive the same level of attention and creativity as proteins, as evidenced by the dedicated Silice vegetarian menu. This isn't an afterthought but a fully realized expression of the chef's approach applied to plant-based ingredients. The dessert courses continue the innovative spirit, with creations featuring ingredients like white grapes in ways that challenge conventional expectations of how sweet courses should unfold.

Wine pairings are available for each menu, with selections that complement the nuanced flavors and cross-cultural nature of the cuisine. The beverage program demonstrates the same thoughtfulness evident in the food, with options that enhance rather than overshadow the delicate balance of flavors in each dish.