A Hidden Gem for Adults Combining French and Japanese Cuisine Through Wood-Fire Cooking【Mētis Roppongi】

Opened in February 2023,【Mētis Roppongi】 is named after the Greek goddess of wisdom, Metis. In French, “Mētis” translates to "mixed" or "hybrid,".

The name embodies the restaurant’s vision of expressing a new culinary culture in Roppongi, a melting pot of diverse people and cultures, under the concept of Wakon Yōsai (Japanese spirit and Western techniques).

Chef Masatsugu Suzuki embarked on his culinary journey at the young age of 15.

After training at a one-star French restaurant at 20, he honed his craft at French restaurants in Tokyo. In 2008, he returned to France to gain experience at prestigious Michelin-starred establishments like【Stella Maris】,【Gérard Besson】, and【La Pérouse】over three years. Upon returning to Japan, he worked as a sous-chef at several Tokyo-based French restaurants, contributing to restaurant launches, menu development, and culinary supervision. In 2023, he became the head chef at 【Mētis Roppongi】.

In a culinary world where “innovative fusion” is becoming a standard genre, Chef Suzuki applies authentic French culinary techniques and philosophy passed down from masters, incorporating Japan’s seasonal ingredients to craft a one-of-a-kind dining experience.

What sets Mētis Roppongi apart is its use of wood-fire cooking, a technique that contrasts with modern culinary innovations by embracing a primitive approach. Chef Suzuki masterfully adapts the properties of firewood to suit different ingredients, creating signature meat dishes that are both crispy on the outside and juicy on the inside.

One highlight is the main dish featuring “A5 Wagyu Kurimi.” This cut, also known as “chuck flap,” is distinguished by its fine texture, tenderness, and melt-in-your-mouth marbling.

The wood-fire grilling process enhances its flavor, resulting in a dish that bursts with juiciness and umami.

Wood-fire cooking is actively applied not only to meat but also to seafood and vegetables.
For instance, French artichokes are briefly fried in high-temperature oil to draw out their sweetness, then paired with Kagoshima shrimp infused with a smoky aroma through wood grilling.

The ingredient combinations are also innovative, surprising guests with their creativity. A rich sauce made from the shrimp heads is balanced by the creaminess and depth of Fukuoka mascarpone, the saltiness of Ossetra caviar, and the refreshing touch of micro-coriander.

By combining cooking techniques that maximize the texture, aroma, and potential of each ingredient, the dish becomes a harmonious blend of "texture × aroma × flavor," a true testament to Chef Suzuki's unique ideas and refined sense of culinary artistry.

The finale of the course menu features rice dishes like risottos and pilafs, made with luxurious seasonal ingredients such as abalone, crab, and matsutake mushrooms. Even with a full stomach, these dishes are so delightful that you may find yourself wanting seconds.

The restaurant also captivates guests with its desserts. 
Chef Suzuki, a tart enthusiast who even created an Instagram account dedicated to them, offers tarts that rival those of professional patissiers. 
Additionally, desserts made with seasonal Japanese fruits not only look stunning but also leave a sweet and satisfying impression.

The restaurant offers two course menus for both lunch and dinner:
・Chef’s Omakase Course: 17 dishes (11 plates) – ¥27,500 (tax and service charge included)
・Menu Saison: 11 dishes (9 plates) – ¥22,000 (tax and service charge included)

For celebrations like birthdays or anniversaries, special courses with a toast and a custom cake by Chef Suzuki are available.

The restaurant’s wine pairings, curated by General Manager Atsushi Ogasawara, are another highlight not to be missed.

After working at several restaurants in Tokyo, Ogasawara went to France to deepen his knowledge of winemaking at the University of Bordeaux’s Faculty of Oenology. He then worked as a sommelier at four restaurants before returning to Japan. His experience includes serving as assistant manager at the renowned Ginza restaurant 【Esquisse】 and working as head sommelier and general manager at several Michelin-starred establishments in Tokyo. Since 2021, he has been involved in launching various restaurants and consulting, becoming General Manager of 【Mētis Roppongi】 in 2022.

Ogasawara analyzes each dish from multiple perspectives and considers guests’ preferences, using his expertise and unique approach to recommend the perfect wine for every plate. At Mētis Roppongi, the wine pairing is as integral to the dining experience as the cuisine itself, creating an unforgettable harmony.

Beyond the jet-black door that blends seamlessly with the cityscape, a space with a strong Japanese aesthetic unfolds. An 8-seat kitchen counter is positioned around a central wood-fire stove and hearth, creating an immersive atmosphere where every seat offers a view of the crackling flames and the dynamic cooking process.

The warmth of the crackling fire and its scent, along with the culinary creations of Chef Suzuki, who honed his skills in France, and the expertly paired wines from General Manager Ogasawara, engage all the senses, offering guests a unique culinary experience.

This is a hidden gem, perfectly suited for the sophisticated and refined atmosphere of Roppongi—a sanctuary for adults to remember.

Text by AutoReserve Magazine Editorial Team