Chef Kunihisa Goto creates cuisine that is simultaneously precise, exacting and full of flavour. He showcases his ingredients, and resolutely anchors the foundations of his cuisine in the French gastronomic traditions he holds so close to his heart; the young man owes it to the French foie gras, truffles, wines and cheeses that inspired him to train and work on the other side of the world.

However, this is not to say that the chef's Japanese roots are completely forgotten. They appear in subtle touches in some of his culinary creations, sometimes enhancing a dish, occasionally surprising the palate: shiso leaves lovingly envelope veal sweetbreads, a shiitake broth exquisitely accompanies langoustines, and Wagyu beef reveals its every flavour. This is how Kunihisa Goto revisits the great French culinary traditions in a harmonious play of flavours and colours; he creates ethereal, light dishes, veritable acrobatic "axels" that are as precise as they are surprising.

Among the chef's flagship dishes, discover the translucent egg cooked at 65° C, a preparation method inspired by an ancestral Japanese technique. With its apparent simplicity, this dish represents the culinary philosophy held by the L'Axel restaurant's chef: the ultimate respect for the product, which is enhanced by tried-and-tested techniques and an ethereal and aesthetic mise-en-scène.

Three "toques" in the Gault & Millau® Guide

"Triple Axel for Vanessa and Kunihisa! For three years in a row, immediately after receiving the "Grand de Demain" ("Tomorrow's Great Talent") title, the little Fontainebleau restaurant has been awarded three "toques", and has become one of the most endearing establishments in this historical and artistic region. Its chef has maintained the same freshness he began his career with, and approaches his ingredients with the same humility. His menu reflects the market, but more especially, it is underlined by an elegance even when the ingredients are simple, with a generous touch that sometimes escapes Japanese chefs when seeking minimalism at all costs. Sample the €52 set menu, the epitome of this attitude: squid gnocchi and tagliatelle, spring onion purée and basil sauce, prime flank veal steak, confit aubergine, polenta purée and tandoori sauce, poached pear, green tea cake, and maple syrup mousse. Vanessa gives guests a very warm welcome, and the wine cellar is modest, but offers a good selection at fair prices. - France Guide: "Grand de Demain" of 2013."

Gault & Millau^® Guide 2015, p. 287

One star in the Michelin^® Guide

"It is said that around every deep spirit there continually grows a mask, and Kunihisa Goto, the young Japanese chef at the L'Axel restaurant, is proof of this. At first sight, nothing sets this restaurant apart from the others. But this could not be further from the truth! His cooking is a glorious twist on French gastronomy (sea urchins, truffle soup and langoustines), all carried out with finesse and subtlety.
Comté and truffle lasagne, brioche and truffle soup. Veal sweetbreads with a pistachio crust, spinach pasta and lemongrass sauce. Cinnamon crumble, caramelised apple, Speculoos biscuits and a praline sauce."

Michelin^® Guide 2015, p. 688