ABOUT
Restaurant Comme Chez
Michel
In the 10th arrondissement of Paris, there's the bistro Chez Michel, bustling daily with people seeking the
bistronomy created by Chef Thierry Breton. While serving
sophisticated, genuine dishes, people are very relaxed, and the atmosphere blends naturally into the city of
Paris. Chef Okawa trained at that "Chez Michel" for three years.
Parisians enjoy bistro cuisine not as something that suddenly appears special one day, but as "everyday
special."
They gather around the table with many friends, family, lovers, and people they will soon become close with,
in a cheerful, carefree manner.
A place that embodies the way a restaurant and food can make people happy...
“Comme Chez Michel” carries the hope of getting as close as possible to that “Chez Michel.”
Chef Okawa is a huge fan of "Chez Michel" and the wonderful city of Paris where such a lovely place exists.
Therefore, he hopes everyone can enjoy the cuisine as if they were truly in Paris and as comfortably as
wearing their favorite casual clothes.
With this in mind, "Comme Chez Michel" creates authentic Parisian bistro cuisine, made with careful broths
and minimal use of cream and butter, without any adjustments for Japanese tastes, just like "Chez Michel."
Merci a vous !
During my training in France, I had a desire to learn bistro cuisine, which is more familiar to us, rather than so-called high-end restaurants.
During that time, I discovered "Chez Michel" and visited the restaurant many times in my spare moments. There, I found the delicious dishes I wanted to learn about. Just looking at the menu displayed in front of the restaurant made my heart dance, and I vividly remember how strongly I felt that I absolutely wanted to work there. One day, I boldly visited the chef and, by chance, met him while he was prepping in the kitchen. That very day, it was decided that I would be taken care of at the restaurant, and for the next three years, I learned authentic bistro cuisine under Chef Thierry Breton. After that, I trained in pastry making at the patisserie Blé Sucré in the 12th arrondissement of Paris before returning to Japan. I opened "Comme Chez Michel" at the corner of Yanaginobanba Anekoji in Kyoto.
I will continue to strive to provide everyone with "delicious bistro French cuisine."
