DEEPTOKYO
magazine
EN
DEEPTOKYO
magazine
EN
2025.09.18
Exquisite French Cuisine Born from Michelin Training:
Nearest Station
“PATH” is one of the most popular French restaurants representing the Oku-Shibu (a nickname for the backstreets west of Shibuya, known for their stylish cafés, vintage shops, and relaxed atmosphere) area of Tokyo. In the morning, the shop is bustling with people seeking sandwiches made from pain de campagne and its signature Dutch pancakes. In the evening, guests can enjoy à la carte dishes based on French cuisine with influences from around the world. The creations born from the collaboration of Chef Taichi Hara and Pastry Chef Yuichi Goto offer visitors to Oku-Shibu the chance to experience “a new taste of Tokyo.”
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Opened in 2015, “PATH” operates from 8 a.m. and stands out as a particularly prominent presence in Oku-Shibu. From the morning hours, lines form with guests eager to enjoy sandwiches made with freshly baked pain de campagne and fluffy Dutch pancakes. The owners are Chef Taichi Hara and Pastry Chef Yuichi Goto, who first met while working at the two-Michelin-starred “Cuisine[s] Michel Troisgros.” Their combined skills in cuisine and desserts produce exquisite flavors that captivate many, helping to drive the gourmet scene in Oku-Shibu.
A space where rich vintage wood pieces blend seamlessly with concrete.
Background music is always from vinyl records, chosen by staff to match the mood.
The expressions of staff during preparation are filled with focus and seriousness.
Homemade canelés and pain de campagne, each one superb.
For the full “PATH” experience, dinner is highly recommended. While rooted in French cuisine, the dishes are modern, infused with influences from Japan and around the world. Each plate combines creativity and playfulness with refined technique and sensibility, offering both surprise and satisfaction. With its sophisticated flavors and free-spirited approach, dinner here is an essential experience when visiting Oku-Shibu.
Chef Terashima’s creation: Bonito and Eggplant Salad (1,800 yen). Char-grilled bonito layered with marinated roasted eggplant and a herb salad, creating a profound harmony of vegetables and fish.
Sea Bream Ceviche (1,400 yen). Kombu-marinated sea bream paired with two sauces—pineapple and yellow bell pepper.
Coconut Biscuit Vapeur with Shikuwasa and Purple Sweet Potato Sauce (1,320 yen). A dessert where sweetness and tartness unfold into a complex harmony. Menu items are subject to change.
The wines served at “PATH” are primarily natural wines. Selections are made not only for pairing with the food but also according to the day’s weather and the mood of the guests. Upon request, the sommelier may also suggest recommendations, with the hope that diners will enjoy the wine itself alongside their meal. About 600 varieties are kept in stock at all times, ranging from France to Germany, Italy, Japan, and beyond, offering new discoveries with every visit.
A natural wine chosen to pair with the sea bream ceviche: crafted by Frédéric Cossard of Burgundy, France, aged in cement tanks to bring out the grapes’ natural flavor. Glass wines start from 1,200 yen.
A natural wine by Romuald Valot of Beaujolais, France: Gamay fermented and aged in oak barrels. Balanced fruitiness and acidity make it light and easy to drink.
The information contained this article was correct as of 09/18/2025 (the time of publication)
