News：
- Notice of temporary closure.
We will be closed on:
- Every Monday
- May: 6th (Tue), 20th (Tue)
- June: 3rd (Tue), 17th (Tue)
- July: 1st (Tue), 15th (Tue)
It’s that time of year again—our Annual Watermelon Full-Course is back!
🍉 Watermelon Full-Course — ¥16,500
📅 Available from July 16 (Wed) to August 31 (Sun)
※ A 10% service charge will be added.
※ Reservations must be made at least 3 days in advance.On February 22,2024, Chef’s cookbook “Ne Quittez pas: Seasonal Seafood and Farm-to-Table French Cuisine” was released.
It is available for purchase not only at our restaurant but also at online bookstores. Please check it out.
ヌキテパ 季節の海産物と畑のフランス料理 | 旭屋出版 (asahiya-jp.com)
Concept：
Freshly caught fish, vegetables straight from the farm, and rich soil…
This is our essence at Ne Quittez pas.
A summer resort in southern France is what Chef Toshio Tanabe imagined. At Ne Quittez pas, you can experience the atmosphere of a nature-surrounded auberge in southern France. You will enjoy the “power of life” through our fresh seafood and vegetables. Our mission is to provide a comfortable time for everyone. That is the spirit of Ne Quittez Pas (Please don't leave).
Chef
Tanabe Toshio
- 1949
- Born in Mito City, Ibaraki Prefecture.
Joined gymnastics club in middle school.Then attended Nippon Sport Science University.In his junior year, he was selected as an Olympic candidate. - 1971
- After graduation, he became a professional boxer and then proceeded as a ranked bantamweight fighter. He soon retired from boxing due to health concerns.
- 1976
- Entered the restaurant business selling oden (Japanese hotpot) from a food wagon.
- 1979
- He then took an apprenticeship at a French restaurant in Nishi-Azabu, Tokyo, named Bistro De La Cite.
- 1980
- Went to France for training at multiple three star Michelin French restaurants: Esperance, Vivaroa, La Male and etc.
- 1983
- Returned to Japan and began working at Bistro Nanban in Ginza, Tokyo.
- 1987
- Became a chef at Le Japon in Roppongi, Tokyo.
- 1988
- Opened his own restaurant named ‘Atagoal’ in Ebisu, Tokyo.
- 1994
- Moved location to Gotanda, Tokyo and changed restaurant name to Ne Quittez pas.
- 2017
- Received an award in “excellence of artistry” from the country of Japan.
Menu：
“Flavors brought to life only through our deep understanding of each ingredient”
This is the essence of Ne Quittez pas style French cuisine
The day at Ne Quittez pas starts with the fresh ingredients in the chef’s hands. Every day at Ne Quittez pas starts off with the fresh ingredients inspected by the chef’s keen eye. Fresh seafood is sent to the chef from the fisherman he has known for 10 years. Chef Tanabe is particular about accentuating the pure taste of ingredients. His natural eye for excellence and abundance of experience tells him how he should decide the menu for that day. The ingredients are so natural and nourishing you will say, "Delicious!”.
Space：
A spacious environment full of natural light where relaxation comes naturally.Unwind and enjoy the atmosphere that is reminiscent of a resort
Ne Quittez pas is a quaint two-story house located in Gotanda on Shimazu-yama. Historically used as a house for German ambassadors, it is surrounded by greenery and will undoubtedly make you forget that you are in the bustling city of Tokyo. With our heartwarming food and the warm sunlight that streams in through large windows during the day, you will feel as if you have been transported to a relaxing resort.
Main hall 8 tables/30 customers
Private room 4-8 customers
Semi-private room 3-4 customers
Terrace seats 2-8 customers
Access/Info：
JR: From Gotanda Station: Tokyu Ikegami Line, Toei Asakusa Line, 10 min walk. No parking on site.
Ne Quittez pas
| Address： | 141-0022, Higashi-Gotanda, Shinagawa-ku, Tokyo 3-15-19 |
|---|---|
| Phone： | 03-3442-2382 |
| Closed： | Mondays,Irregular holidays |
| Hours： | Lunch / 12:00 to 15:00 (last order 13:30) Dinner / 18:00 to 22:00 (last order 20:00) |