CHEFYuichi Minohara

簑原 祐一

During the past 10 years, the French cuisine in Japan have matured on its own, being opened to a north European influence, implementing new cooking techniques or ways of displaying and serving. Today on the stage of L’Homme du Temps, I’m thinking of building up a new era of French cuisine in Japan by deeply reconsidering what is the starting point of it.
To achieve this dream, we will always explore the higher and the better, and of course deliver every day, every moment the greatest cuisine that can be.


Born on October 9th 1986
After graduating from the Nakamura Culinary School, he joined the Tateru Yoshino Shiodome restaurant for 2 years. After an experience in the restaurant La Rochelle in Fukuoka, he moved to Paris, where he worked at the restaurant Makoto Aoki, in the 8th arrondissement of Paris for 1 year.
In 2011 came back to Japan and joined the team of A Nu
In 2013 moved to the restaurant L’Osier
In 2014 returned to A Nu and worked as sous-chef.
In April 2017 nominated Chef of L’Homme du Temps.

MANAGERTessei Arai

新井 哲成

What is important for a service person ? It may look obvious but I believe it is always think about and for our guests. What is our guest expecting ? What is he looking for when coming to L’Homme du Temps ?
By keeping in mind that the essence of service is making a good dish even taste better, I’m expecting to smartly connect the kitchen team and the floor staff together and welcome all our guests in order that they feel L’Homme du Temps as a very cosy and entertaining place.


Born on December 5th, 1985
After graduating from the Sundai Travel and Hotel School, he joined the Q.E.D Club where he work for 3 years.
After 2 years in A Nu, he moved to the French restaurant Signature of the Mandarin Hotel in Tokyo.
Then he came back to A Nu and started working as Maitre d’Hôtel from 2014.
He became L’Homme du Temps Manager in April 2017


下野 昌平

At L’Homme du Temps, we believe that it is people who create the uniqueness of time. And we aim to share this sparkling moment with our guests. Ginza is a place where an infinite variety of persons, meaning guests, are crossing. A space which becomes a touching point between people – this motivates us to display a central counter in order to solicit a direct communication between our guests and the chef. The food and the service are definitely inheriting the “as we are” spirit of our restaurant A Nu in Hiroo, to welcome with the most refine hospitality each of our clients.


Born on January 14th, 1973 in the prefecture of Yamaguchi
After graduating from the Osaka Tsuji Culinary School in 1992, spend 6 months as an apprentice in France. The same year, join the restaurant Vincent in Roppongi where he worked for 4 years and a half.
In 2000, became sous-chef of the restaurant Le Bourguignon in Nishiazabu, in the meantime of its opening.
2003 After a 3 months internship in the restaurant Michel Bras of the Winsor Hotel of Toya Lake in Hokkaido moved to France where he worked for 1 year at the famous restaurant Troisgros in Roanne.
2004 Named Saucier in the Michelin 2 stars restaurant Taillevent (3 stars at that time).
2006 Returned to Japan in December
2007 Named Chef of the restaurant Le Jeu de l’Assiette, located in Daikayanma, Tokyo from February. The same year, the restaurant was awarded 1 star for the first Tokyo edition of the Michelin Gourmet Guide book
(same in 2008 edition)
2009 In October, opened as owner Chef the French restaurant A Nu Retrouvez-vous
2010 In November was decorated 1 star in the Michelin Tokyo edition, and kept the macaron for 5 consecutive years.
2013 In March, participated to the Dining out Yaeyama 2013 with Lexus as Chef. From the same year, started to organize in his restaurant some special themed moments around one particular rare ingredient, like black truffle fair, white truffle festival, caviar fair…
2017 In April, opened in the new Ginza landmark Ginza Six the sister restaurant of A Nu

DESIGNHitomi Sago

左合 ひとみ

As for the restaurant A Nu in Hiroo, the logo, the communication tools design and the orchestration of the entire space were produced by Hitomi Sago. Been seduced by the artistic creation of the traditional auberge Kaichoro located in Oku-Ikaho, one of the most iconic work of Hitomi Sago, known for her wide palette of performing areas and design genders, we have mandated her for all our design from A Nu opening project. Her feminine expression rich and delicate are building up an elegant and relaxing space.


Born in the prefecture of Gifu. After learning Fine arts in the Tokyo University of the Arts, she worked in the advertising production department of Parco then Cameleon before starting her own design office the Hitomi Sago Design Office. Aiming to generate new values and solving issues through designing companies and clients communications she is involved in a very wide portfolio of activities from various sectors. She is also invested in lots of projects for revitalizing local industries. She was awarded among others Silver medal of New York ADC, the JAGDA new comer prize, Special prize of the Japanese Package Design Grand Prix, Ministry of International Trade and Industry Prize in the National Calendar exhibition, Bronze medal in the German Calendar exhibition. She is member of the JAGDA.

ARTRieko Kawabe

川邊 りえこ

The silver letters that you will find decorating our interior are the calligraphic performance of the artist and calligraphist Rieko Kawabe, who expresses the Japanese aesthetic to the world. All the works that magnify the space have been specially written for L’Homme du Temps. These masterpieces are literarily showcasing the sense of hospitality while they make our guests being delightedly surprised at their arrival. Contemplate during your stay these calligraphies that are catching the present emotion, the present feeling, the present desire – it will last as a long and deep echo more than anything.


Artist and calligraphist, supervisor of the Nihon Miyabi Goto Club, representative of the Miyabi Goto Club Japanese culture exchange Foundation. Born in Kanazawa prefecture, she learned from her early age the Japanese traditional arts. She started calligraphy at 3 years old and established in 1995 the private members club Nihon Miyabi Goto Club, which relies on the concept that “the essence of Japan beauty is in the whole” In 1999 she opened the Kyoto subsidiary of this club. In 1998 she opened the Nipponya workshop, with the objective of finding contemporary ways of exploiting Japanese raw materials. In 2004 she established the Miyabi Goto Club Japanese culture exchange Foundation. She organized in different countries workshops and welcome scholarship students to widespread and educate to the sensibility of Japan beauty.
She is graduated from the Showa Women University where she studied Japanese literature. She also passed the qualification as Kannushi (God master) a religious status from the Kokugakuin University.