chanfe Tokyo

Voted Japan’s Top 10 Italian Restaurant

A DESTINATION

Since we opened our doors in January 2023, we've proudly claimed the title of Japan's #1 wine bar and established ourselves as one of Tokyo's top Italian restaurants. Featured in leading magazines, we're now preparing to launch our second location this year.

Palatable

We meticulously craft every dish with utmost attention to detail, ensuring an unparalleled dining experience.

Make a Reservation
Savor our Tokyo-style Italian risotto at our boutique restaurant in Ueno. Made with sweet Carabinero prawns, sun-ripened tomato rice, and rich 2-year-aged French Comté cheese — a refined balance of umami, acidity, and nutty depth. Reserve your table

CRAFTED IN THE KITCHEN

Dining at a restaurant is something we all enjoy.

While it's expected that the food should taste good, if ordinary dishes are simply presented in an ordinary way, is there really a need to open a new restaurant?

If we're going to do something, we want to express ideas that no one else is exploring and create something uniquely our own.

With this mindset, we dedicate ourselves to cooking every day, continuously embracing new challenges.

Enjoy a curated selection of premium California wines paired with authentic Italian cuisine in Tokyo. Discover bold Napa reds, elegant Sonoma whites, and modern Italian flavors — right here in Ueno.

BEAUTIFUL WINE IN CUTE GLASS

A carefully curated wine list from the owner who established a thriving restaurant in Los Angeles, so successful that Napa and Sonoma wineries come directly to pitch their wines.

Enjoy a selection of wines that pair perfectly with our dishes, as well as bold wines that are delightful on their own.

With our course menus, we invite both wine enthusiasts and novices to experience a blissful moment and deepen their love for wine through our diverse and exquisite offerings.

An elegant white-marble wine bar in Ueno, with warm lighting and champagne-lined shelves. A buzzing Italian restaurant attracting guests from all over Japan — refined dining, great wine, unforgettable atmosphere.

CHANFE TOKYO

The name "Chanfe Tokyo" doesn’t carry a specific meaning.

We hope it will become a place where we create new stories together with our guests and simply enjoy delightful times.

We look forward to the day when this seemingly meaningless name will come to hold significance for both us and our customers.

Reservation

THE TEAM

  • Chef Takeya brings a quiet elegance and precision to the kitchen, shaped by his years of training at luxury hotels in Tokyo, including experience at the Four Seasons.

    SHOGO TAKEYA

    EXECUTIVE CHEF

    After spending five years refining his skills at the Four Seasons Hotel, where he trained at the one-star Michelin restaurant Est, he became known for his culinary expertise at top spots like Pigneto, Est, and Motif, where he mastered French and Italian cuisine. Now, as Executive Chef at Chanfe Tokyo, he leads with passion, aiming for a Michelin star in 2024.

  • A woman smiling and holding two bottles of wine or champagne in front of a bar with glasses and wine bottles on shelves.

    AI OKAMURA

    MANAGER

    Having accumulated four years of experience at the Sheraton Hotel and various other esteemed establishments, she honed her service skills with joy. Now, as a manager at Chanfe Tokyo, she brings her wealth of hospitality expertise to ensure an unforgettable dining experience for every guest.

  • Rooted in Los Angeles’ dining scene, Sean Sumlin gained renown for welcoming hospitality, rare California wines, and signature original cocktails that sparked buzz among locals and industry guests.

    SEAN SUMLIN

    FOUNDER

    Previously ran one of the busiest sushi restaurants in Los Angeles, which was even featured in the Michelin Guide. Published a book on restaurant marketing, it became the #2 bestseller in the Amazon Business section in Japan.

    In 2022, he moved to Tokyo to open his own restaurant.

ONE AND ONLY

A refined dish featuring premium Japanese rosy seabass, paired with Chef Takeya’s signature tomato sauce. Experience elegant Italian dining in Ueno, Tokyo — where seasonal Japanese seafood meets creative cuisine.

CHANFE TOKYO

RESERVATION
Enjoy a curated selection of premium California wines paired with authentic Italian cuisine in Tokyo. Discover bold Napa reds, elegant Sonoma whites, and modern Italian flavors — right here in Ueno.

about chanfe tokyo

  • We recommend a party size of 2~4 people.

    If you would like to make a reservation for more than 5 people please call us directly.

  • Our grand menu is Italian-based cuisine but our course menu is a mixture of Japanese/Italian/French.

  • Yes, if you are going to try our course menu.

    Any customer can walk-in and order from grand menu but most nights we are fully booked so we highly recommend making a reservation.

Reserve now
  • A delicate risotto of Carabinero prawn, sun-sweetened tomato, and aged Comté — a quiet, luxurious expression of Italian craft in Tokyo.

  • A refined dish featuring premium Japanese rosy seabass, paired with Chef Takeya’s signature tomato sauce. Experience elegant Italian dining in Ueno, Tokyo — where seasonal Japanese seafood meets creative cuisine.

  • Beautiful salmon tart with Japanese pear, crafted by Chef Takeya — a delicate harmony of fresh seafood, seasonal fruit, and elegant Japanese-Italian technique.

  • A refined Japanese-style crab cream croquette, crisp and delicate, topped with a silky white sauce and a tiny crab garnish. A modern take on the classic kani-cream korokke, crafted in Tokyo with elegance and comfort in every bite.

  • Oyster served with warm parmesan toast, crafted by Chef Takeya — a delicate balance of ocean richness and savory depth, prepared with elegant Japanese-Italian technique in Ueno, Tokyo.

  • Homemade brioche topped with premium Hokkaido uni — a delicate balance of buttery warmth and rich ocean sweetness, crafted with Japanese-Italian elegance in Ueno, Tokyo.

  • Japanese kanpachi paired with olives and creamy burrata — a bright, elegant harmony of ocean freshness and Italian richness, crafted in Ueno, Tokyo.

  • Blue cheese gnocchi made with Japanese Inca no Mezame potatoes, finished with Spanish jamón on top — a rich, velvety dish balancing creamy depth and elegant savory notes, crafted in Ueno, Tokyo.

  • Our signature Genovese pasta with Hokkaido scallops — fresh basil aroma, silky pasta, and sweet, tender scallops crafted with elegant Italian-Japanese balance in Ueno, Tokyo.

  • Chef Takeya’s signature onion soup — slow-caramelized sweetness, deep umami, and elegant Japanese-Italian refinement, crafted in Ueno, Tokyo.

  • White asparagus served with two-year aged premium Gouda — delicate spring sweetness meets rich, nutty depth, crafted with refined Japanese-Italian technique in Ueno, Tokyo.

  • Carbonara made with Italian paccheri and Parmigiano Reggiano — creamy, silky, and richly savory, crafted with refined Italian technique in Ueno, Tokyo.

  • We offer curated wine pairings featuring a variety of premium wines, thoughtfully selected to complement each dish. Experience refined wine pairing dining in Ueno, Tokyo.

  • We offer curated wine pairings featuring a variety of premium wines, thoughtfully selected to complement each dish. Experience refined wine pairing dining in Ueno, Tokyo.

  • Pasta alla Norma made with Japanese eggplant — a classic Sicilian dish elevated with seasonal Japanese produce, crafted with refined Italian technique in Ueno, Tokyo.

  • Bolognese made with Japanese Wagyu and fresh handmade pasta — a rich, slow-cooked sauce and silky texture that bring pure comfort and joy in the heart of Ueno, Tokyo.

  • Tiger prawn pasta with our signature Genovese sauce, featured on our premium course menu. Crafted by Chef Takeya, who trained at the Michelin-starred restaurant Est at Four Seasons Hotel Tokyo — refined technique, elegant flavors.

  • Chef Takeya’s new salmon dish, finished with a vibrant shungiku (Japanese chrysanthemum greens) sauce — a delicate balance of rich ocean flavor and elegant seasonal bitterness, crafted in Ueno, Tokyo.

  • Seasonal pumpkin soup crafted with gentle sweetness and silky texture — a warm, comforting expression of autumn by Chef Takeya in Ueno, Tokyo.

  • A chilled white corn soup, celebrating summer’s sweetness with quiet refinement — a seasonal creation by Chef Takeya in Tokyo.

  • A graceful Earl Grey cheesecake by our female pâtissier, where fragrant tea notes and gentle sweetness create a quiet, elegant finish.

  • A signature chocolate cake layered with banana, cranberry, and walnut — a refined creation by our female pâtissier, balancing richness, depth, and gentle sweetness.