Margotto e Baciare

Where the ancient art of truffle appreciation meets contemporary Japanese precision, Margotto e Baciare Tokyo elevates fine dining through an unprecedented whole truffle experience that transforms guests into active participants in their culinary journey. Founded by the visionary Kayama brothers in Tokyo's sophisticated Nishi-Azabu district, this Michelin-recognized destination redefines luxury dining through its revolutionary marugoto concept.

Chef Kenta Kayama and Chef Junpei Kayama established Margotto e Baciare in 2014 with a singular vision: to showcase the pure, unadulterated essence of whole truffles in their most pristine form. The restaurant's name, a creative interpretation of 'marugoto' meaning 'the whole thing,' reflects their philosophy of presenting entire truffles for guests to personally select and shave tableside. This interactive approach has earned recognition in the 2025 Michelin Guide, cementing the restaurant's position among Tokyo's most innovative dining destinations. The Kayama brothers' mastery lies in their seamless fusion of French culinary techniques with seasonal Japanese ingredients, creating a distinctive gastronomic language that speaks to both tradition and innovation.

The cuisine at Margotto e Baciare centers on an eight to nine-course tasting menu that celebrates the marriage of premium European truffles with Japan's finest seasonal ingredients. Signature preparations include their renowned truffle-topped fried egg on toast, delicate consommé of kombu dashi served in wine glasses to enhance aromatic appreciation, and their innovative raw egg on rice elevated with freshly shaved truffle. The menu changes daily based on market availability and seasonal produce, ensuring each visit reveals new discoveries. White and black truffles from Italy and France are offered at purchase price, allowing diners to experience varieties typically reserved for the most exclusive establishments. The kitchen's commitment to temperature precision—'hot things are hot, cold things are cold'—maximizes each ingredient's aromatic potential.

The intimate 24-seat space features counter seating, comfortable sofas, and private rooms accommodating up to four guests, creating an atmosphere of refined exclusivity. The Wine Spectator Award of Excellence-winning cellar houses 200 carefully curated bottles, with expert sommelier pairings that complement the truffle-centric menu. Service follows the highest standards of Japanese hospitality, with staff providing expert guidance through the truffle selection process while maintaining the interactive experience's spontaneous joy.

Reservations at Margotto e Baciare require advance planning, with the restaurant's growing reputation making tables increasingly coveted among Tokyo's discerning gourmands. The experience represents more than dining—it's an education in truffle appreciation that transforms guests into connoisseurs of one of gastronomy's most prized ingredients.