2 Star Michelin Chef Noboru Arai - Restaurant Hommage Tokyo meets Rochini - Rochini

Thank you Rochini for your quick and polite response. Rochini was very welcoming and friendly, helpful and very professional in their work and Rochini has a great selection of items. We are very happy to be able to use the plates in Tokyo.

Thank you very much Noboru Arai for the beautiful partnership! We are very proud to accompany the faomous 2 Star Michelin Restaurant Hommage in Tokyo with our unique tabletop concept.

Owner and chef, Noboru Arai Born in Asakusa, Tokyo, in 1974 After training in Tokyo restaurants, moved to France to study the philosophy of French cuisine in numerous restaurants: Le Clos des Cimes (★★), Auberge La Feniere (★), etc. Returned to Tokyo in 2000 and started restaurant Hommage. I was born and bred in Asakusa, a traditional area of Tokyo which has been its center and source of culture for ages, since around the 17th century when Tokyo became the capital . I am now here to create a center and source of French cuisine, so special for Tokyo, so special for Asakusa, so special to me.

“Hommage” means “respect”, “honor”or “tribute” in French. The blessings of nature, the farmers who grow the ingredients, my seniors and my staff who always support me, my family. And above all, the guests who visit my restaurant to enjoy my cooking. It is with gratitude and respect to all these who let me walk my way in the world of culinary that I have named my restaurant “Hommage”. I am honored to be connected with French cuisine, so rich in traditions, and humbled to be its ambassador through cooking.
Our ingredients are carefully chosen to ideally match a particular recipe and delivered from various parts of Japan and France, as well as other countries. We do not only make the best of seasonal ingredients and refine their taste, but we also try to draw out the inner expression of every ingredient. I have come across various people and recipes and learnt a variety of things since my days of training till this moment. Thus nurtured into who I am, I take my past experience as the base ingredient and season it with novelty and inspiration to create every single dish from the bottom of my heart.