Enjoy light French cuisine prepared by a chef from a Michelin-starred restaurant, using rare ingredients from Shizuoka, in a casual atmosphere

On July 24, 2026, Bistro Norc opened about a 7-minute walk from Jiyugaoka Station. This casual restaurant offers authentic French cuisine prepared by a chef who trained at restaurants both in Japan and abroad. Not only does it feature rare ingredients from Shizuoka that are not available in Tokyo, but its light and refreshing flavors have also gained popularity, attracting a growing number of repeat customers, especially from the local area.

Just relax and enjoy a slightly special time.

With the desire to create a space where people can enjoy a little extra luxury as an extension of their daily lives, the restaurant features a warm and inviting interior based on wood grain and warm colors, creating a relaxing atmosphere. There are both table seats and a counter facing the open kitchen, making it suitable for a wide range of occasions, from casual meals with friends and family to special occasions and second-round drinks.

"When you hear 'French cuisine,' you might have a formal image, but our restaurant is a bistro where you can enjoy authentic dishes without feeling intimidated. One of the charms of our restaurant is that you can choose dishes à la carte according to your mood that day," says Chef Yuki Yamada.

He honed his skills at numerous renowned restaurants, including "Restaurant Ryuzu" in Roppongi, "KEISUKE MATSUSHIMA" in Harajuku (now closed), the famous three-Michelin-starred French chef's restaurant "Pierre Gagnaire" (Tokyo branch now closed), a starred restaurant in Barcelona, ​​Spain, and "Restaurant Robe" in Kamiyacho. After working at auberges and restaurants in his hometown of Shizuoka, he was approached by the current owner and became the chef at the restaurant in July 2026.

Using plenty of ingredients from Shizuoka that are rarely available in Tokyo, they offer authentic French cuisine filtered through their own unique perspective, currently served entirely à la carte. "Of course, we want people to enjoy the taste of Shizuoka in Tokyo, but we would also be happy if the food they eat here inspires them to visit Shizuoka," says Yamada.

Furthermore, although it's a casual bistro, the cooking is always done with restaurant-quality standards in mind. "We base our dishes on classical French techniques, combining seafood and mountain ingredients. Our focus is on flavors that aren't too salty and not too heavy so that customers don't get tired of eating them. At the same time, we make sure that each dish has aromas, textures, and acidity so that customers feel satisfied after finishing their meal."