Michelin One-Star 'Saucer' Launches New Course 'Menu Essentiel' (¥12,100 incl. tax)

Saucer (Sōse), a French restaurant located in Ebisu, Shibuya-ku, Tokyo (operated by GRAPES Co., Ltd., Shibuya-ku, Tokyo; CEO: Shinya Takeuchi), will begin offering a new course, 'Menu Essentiel' (¥12,100 including tax, service charge extra), starting Wednesday, July 1, 2026. Reservations will be accepted starting June 18.

Having earned one star in the Michelin Guide 2025 and 2026, Saucer aims to share the richness of fine dining with more people amid rising food and labor costs. As a new initiative, the restaurant will launch a course that highlights the appeal of everyday ingredients through the chef’s craftsmanship.

Tairodai meunière with a light sauce infused with the aroma of sudachi

Back to the roots of cuisine in an era of inflation

In recent years, rising costs—including ingredient prices and labor—have led many restaurants to revise their prices. As a result, dining out is gradually becoming something reserved only for special occasions and special people.

Of course, premium ingredients hold their own exceptional value. Yet, at the same time, there are many appealing ingredients close at hand that are not necessarily luxurious. A chef’s role is not merely to handle expensive ingredients. It is to fully draw out the charm of everyday ingredients in front of them, sparing no effort or technique. Saucer seeks to deliver the emotion of a dish born from such dedication. In this time of rising prices, Saucer returns once again to the 'essence of cuisine.'

Enjoying the 'Sōse' menu with house-made bread and seasonal sauces

Unlocking new possibilities in ingredients through culinary expertise

The newly introduced Menu Essentiel is not simply aimed at lowering prices. It is a new challenge designed to allow more guests to enjoy Saucer’s current cuisine.

The chef leverages his extensive experience gained both in Japan and abroad to maximize the potential of each ingredient. In addition to Saucer’s hallmark meticulously crafted sauces, guests can now enjoy new concentrated flavors that highlight the essence of ingredients—such as simple sauces made purely by reducing seasonal, familiar produce.

Striped jack carpaccio with a simple fruit tomato sauce

Course Overview

1. [New] Menu Essentiel (7 courses)

Price: ¥12,100 (including tax, 10% service charge extra)

Contents: Amuse-bouche, consommé, appetizer, sōse, fish course, meat course, one dessert, fresh herbal tea, and petit fours

Features: Showcasing surprise and beauty through skilled craftsmanship applied not only to premium but also to accessible ingredients. Each dish delivers a memorable experience by pushing the ingredient’s potential to its limit.

2. [Continuing] Menu Saucer – Seasonal Tasting Menu (12 courses)

Price: ¥24,200 (including tax, 10% service charge extra)

Contents: Amuse-bouche, consommé, cold appetizer, warm appetizer, soup, sōse, warm appetizer, fish course, meat course, fromage, two desserts, fresh herbal tea, and petit fours

A signature course allowing guests to savor the essence of Saucer, crafted with carefully selected seasonal ingredients.

About Saucer – Introducing private rooms for a more welcoming experience

Saucer opened in October 2021 as a hidden gem without signage inside a building. Accessible only by pressing a doorbell, the intimate interior is a simple yet warm space surrounded by contemporary art. Since opening, the restaurant has offered an immersive counter seating and relaxed table seating. Responding to numerous requests, Saucer has now added a private room with a calm atmosphere. This space is ideal for various occasions, including anniversaries, celebrations, business entertaining, and group dining.

The private room accommodates up to four guests in a fully private setting

The name 'Saucer' comes from the French verb meaning 'to sauce' or 'to wipe sauce from a plate with bread.' The restaurant offers course dining that incorporates rich, concentrated sauces enhancing the natural flavors and umami of ingredients. The foundation of every dish is the triple consommé, a broth drawn over three days through a three-stage process. The new Menu Essentiel also uses this triple consommé as its flavor base.

The triple consommé, crafted with care and skill by the chef

Awarded one star in the Michelin Guide 2025–2026.

Chef: Koji Kuniichi

Trained at French restaurants in his hometown of Kanagawa and in Tokyo, then joined 'La Tourière' in Ginza. After one year, he took on the role of saucier (sauce specialist). In 2014, he moved to France to further his training in Lyon and Paris before returning to Japan. He gained experience at renowned restaurants such as 'Esquisse' and 'Ajiru.' Leveraging his refined palate and network, he sources the finest ingredients from around the world—choosing not by origin or brand, but by what he believes tastes best—then prepares them with optimal techniques to highlight their appeal, finishing each dish with a concentrated sauce.

Chef Koji Kuniichi, honing his skills at renowned restaurants

■ Restaurant Information

Name: Saucer (Sōse)
Address: B1F, Ebisu Dai-3, 2-7-10 Ebisu-nishi, Shibuya-ku, Tokyo 150-0021
Access: 7-minute walk from the West Exit of 'Ebisu' Station on the JR Yamanote Line or Tokyo Metro Hibiya Line
Phone: 03-6712-7713
Hours: 17:00–21:00 (last entry), L.O.
Closed: Sundays, occasional holidays
Seats: 6 counter seats, 6 table seats, private room for up to 4 guests (all non-smoking)
Budget: Courses ¥12,100, ¥24,200; glass of wine from ¥2,200; wine pairing Menu Essentiel ¥11,000, Menu Saucer ¥16,500

*10% service charge will be added
Opening Date: October 1, 2021

Counter seating where guests can watch dishes being prepared, and spacious table seating for a relaxed experience