Lethe

You can enjoy bistro cuisine based on Southern French cooking. The bouillabaisse and cassoulet are particularly exquisite, and they are dishes that the chef confidently presents. The bouillabaisse, made with a generous amount of seasonal seafood, has a rich flavor, while the cassoulet is a dish that concentrates the deliciousness of various meats. Additionally, the charcuterie platter that pairs well with wine and the homemade pâté en croûte are also well-regarded. You can enjoy dishes made with high-quality ingredients.

With the concept of an adult hideaway, the interior creates a calm atmosphere. The gray walls and warm lighting provide a relaxed experience. You can enjoy it casually at the counter seats alone, and in the spacious table seats, you can spend enjoyable moments with friends and family. Located just a 3-minute walk from Asakusa Station, it is a healing space that makes you forget the hustle and bustle of everyday life.

The chef trained in southern France and gained experience in Daikanyama. After that, he established this unique bistro and received high praise in a short period. Its location, close to Asakusa Station, is also attractive, and there are many regular customers. The secret ingredient of the renowned cassoulet is based on his experience in southern France, creating a deep flavor that spreads. Visitors are captivated by its rich taste and warm atmosphere, returning time and again. He has gained popularity with the skills honed during his training and his unique flavors.

The chef, who honed his skills in southern France, opened his own restaurant in Asakusa. He was the former sous-chef at the now-closed Le Petit Poudon, and his dishes, utilizing that experience, are highly regarded. His passion for cassoulet is particularly exceptional, and the bowl he serves, which takes several days to prepare, is exquisite. Each dish reflects his commitment to quality ingredients and his love for traditional French cuisine.