Le Musee IDEA

Using the finest ingredients from Hokkaido, the restaurant features wood-fired and low-temperature cooking. The restaurant shows a creative approach to enhancing the individuality of the ingredients, such as the marriage of Ezo-bahun uni and oysters, or the combination of natural single-cured sweetfish and prosciutto ham. All of the dishes are served in original custom-made vessels that further enhance the world view of the cuisine.

The space is truly a fusion of art and gastronomy, where all elements such as food, utensils, space, sound, and aroma are unified. The chef has designed the interior and tableware himself, and the entire restaurant functions as his atelier. The design is inspired by the nature of Hokkaido, and a spacious salon spreads out after passing through the wooden facade.

Le Musée Art et Gastronomique Ideat was established as a brand for dinner operations following the 2020 renovation. It has evolved into a simpler and more powerful cuisine, incorporating wood-fired cooking. Since its opening in 2005, Le Musee has been unified by a consistent concept of "the coexistence of food and art" and is regarded as a one-of-a-kind restaurant.