WELCOME TO LUKE ARMSTRONG
“French Cuisine in Tokyo”
Luke Armstrong pays full respect to both seasonal and regional flavors, and demonstrates luxurious attention to detail.
ABOUT
Luke Armstrong
After training as a chef in Australia, Chef de Cuisine Luke Armstrong spent more than a decade working in a string of world-celebrated kitchens – from legendary triple Michelin-starred Oud Sluis in The Netherlands to London’s one-starred Pied a Terre as well as The Ledbury, with two stars.
Chef Armstrong went on to win widespread culinary acclaim at the helm of Bacchanalia restaurant in Singapore – and within six months, became the youngest chef in the country to be awarded a Michelin star in 2017.
In his time as Chef de Cuisine of Signature at the Mandarin Oriental Tokyo he collected many awards including 1 Michelin Star 2019 - 2020. His experiences in Tokyo further cemented his passion for Japan’s unique culinary culture.
PRINCIPLES
Culinary Philosophy
Chef Armstrong’s expertise in dry ageing techniques brings out depths of flavor that are as transformative as they are innovative.
Chef Armstrong’s experiences in Tokyo further cemented his passion for Japan’s unique culinary culture.
He showcases a passion for innovation through the use of seasonal, regional and consistently high quality Japanese ingredients combined with his expertise in dry ageing techniques.
“A unique and inspiring take on contemporary French cuisine in Tokyo.”
WHERE IS IT
The Restaurant
Restaurant Luke Armstrong is a fine dining restaurant showcasing contemporary French haute cuisine it pairs unparalleled service and fine dining with an intimate ambience.
PRESS
“Signature: New chef leads with bold opening gambit”
“I get out of bed in the morning for cooking. I love it. I’m obsessed by it. Right now, my work is about having a full restaurant, getting to know the people, our clientele. But my ambition is to have three Michelin Stars one day, and to be on The World’s 50 Best List.”
Robbie Swinnerton | The Japan Times, 2019
