Opened in 2005 in Aoyama, BENOIT is a bistrot produced by Alain Ducasse. The restaurant has the same name and esprit as the ever-popular traditional bistrot in Paris established nearly 100 years ago.
Upon climbing the spiral staircase, a bright dining room enclosed by large glass windows unfolds and you are welcomed by a miniature Eiffel Tower, BENOIT’s symbol, standing on your left.
The materials for the interior décor including the solid oak Versailles parquet flooring, cement lattice in the antique motifs, bistro tables of solid walnut were all procured from France. The pleasant and warm atmosphere is reminiscent of a mansion in southern France.
Moreover, the antique bottles, vintage steel boxes and glazed brownware pottery that serve as accents to the interior were chosen by Alain Ducasse himself at flea markets in France. You may also notice the frescos painted on the ceilings, which bring to mind the skies of Provence.
Please enjoy an atmosphere and taste of Parisian bistrot while basking in warm sunlight or looking over the night view of Aoyama.
One hundred years after opening its doors in Paris in 1912, Benoit remains a warm and cozy restaurant loved by its Parisian customers. The artist and loyal customer Lesage first spoke the words that became the motto of the restaurant: “Chez toi Benoit, on boit, on festoie en rois.” Roughly translated as “Come over to Benoit’s, where you’ll drink and feast like a king,” these words continue to reflect the spirit of Benoit. Since taking over the bistrot in 2005, Alain Ducasse has brought a breath of fresh air to the traditional restaurant, while spreading its esprit to locations in Tokyo and New York.
There is no other place as bistrot-like and as Parisian as Benoit. I have a very special affection for this beautiful establishment, filled with rich history and delicious flavors. Benoit is a friendly place, and the shared pleasure and sense of nostalgia felt there reflect a certain way of life and tradition that will continue throughout the ages.
Alain Ducasse
General Manager and Brand Manager
Nagata started his career at Hilton Tokyo Bay, then gained extensive experience at V de Bistrot Vionys and Yakitori et Vin Poussin, working under Makoto Abe, one of Japan’s most distinguished sommeliers. He joined Benoit as Chef Sommelier in April 2011 and was appointed to General Manager in May 2021. He concurrently serves as Brand Manager for both Benoit Tokyo and Benoit Kyoto.
Executive Chef
Born in the region of Brittany and raised in the French Riviera in southern France, surrounded by vineyards and farmhouses. Inspired by his mother, who was an excellent cook, he developed a passion for cooking. Sébastien began his career as a chef in the kitchen at Alain Ducasse’s auberge, the Hostellerie de l’Abbaye de la Celle in Provence. Gained experience at well-known restaurants including L’Atelier de Joël Robuchon and Alain Ducasse au Plaza Athénée in Paris, as well as Le Louis XV-Alain Ducasse in Monaco. After working as a chef de partie and sous chef at several restaurants in southern France, he joined the kitchen at the Bistro Benoit in Tokyo in 2014, becoming a chef in April 2026.
Restaurant Manager
Kitahira began his career in hospitality at Hoshino Resorts in Karuizawa. He later stepped away from guest service to pursue viticulture at a winery. However, he soon realized that caring for the vines alone could not replace the joy of connecting with people, leading him back to the world of hospitality. He has been with Benoit since January 2009.