FACES: A French Bistro & Bar Where Art, Wine, and Conversation Meet
Located on the second floor of a multi-tenant building along Azabu-Juban’s main street, FACES is a French bistro and bar just a one-minute walk from the hotel, across Ahiru-zaka slope.
Owner Mr. Kaneko describes FACES as a place where guests can enjoy casual French cuisine crafted by a chef trained at a three-Michelin-star restaurant in the South of France, alongside wines carefully selected by a sommelier, all while surrounded by art and jazz music. The name “FACES,” he explains, was chosen with the hope that it would become a gathering place for people from all walks of life.
Inside, paintings centered around the motif of “faces,” created by artists from various countries, line the walls, giving the space the atmosphere of a small gallery. At the entrance stands the restaurant’s symbolic U-shaped bar counter, surrounded by ten high chairs where conversations naturally unfold — whether with the staff or fellow guests seated nearby.
The main dining area features a mix of tables for two, four, and six guests, while a private room tucked toward the back is well suited for intimate dinners or business gatherings. Seating throughout the restaurant is generously spaced, allowing guests to enjoy the lively atmosphere without ever feeling crowded — fitting for a venue that presents itself as “a social space for adults.” The interior is dimly lit and sophisticated, with parquet flooring and deep-toned colors creating a calm, refined mood. Accents of vivid red along the walls add just the right touch of sensuality to the room.
In contrast, the inner terrace offers a bright and airy atmosphere decorated with white mosaic tiles. Sunlight during the day and the glow of the city at night spill into the space, while blue-and-white tablecloths evoke the feeling of a Mediterranean seaside bistro.
The restaurant carries an understated sense of luxury, making it well suited for special occasions such as dates or dinners with clients. At the same time, there is also an openness that makes it easy to simply enjoy a quiet glass of wine alone at the bar.
The Cuisine
For this visit, we sampled a full selection of the restaurant’s recommended dishes, from appetizers to dessert. As Mr. Kaneko notes, “Our chef and sommelier previously ran a course restaurant specializing in pairings with vintage wines, so wine pairing is one of our greatest strengths.” That philosophy is evident throughout the menu, where each dish feels carefully designed with wine in mind.
Panisse
A traditional dish from Southern France, panisse is made by frying chickpea flour that has been set and cut into rectangular pieces. The texture is soft and fluffy, yet neither coarse nor watery like steamed potatoes, and never dry or powdery. Instead, it has a delicate, velvety smoothness more akin to a fine purée than a fried snack. The subtle sweetness and faint earthiness of the chickpeas are layered with the warm aroma of cumin and the gentle salinity of the cheese sauce, creating a quietly comforting dish that naturally encourages the appetite.
Horse Meat Tartare
chopped horse meat formed into a neat cylinder using a ring mold, served atop truffle sauce in a deep plate and topped with consommé jelly and watercress. To preserve the pure flavor of the meat, ingredients such as onions are intentionally omitted. The truffle sauce, too, avoids overpowering the dish, instead complementing the clean and lean character of the horse meat. Particularly memorable is the contrast between the firm red meat and the loose, delicate texture of the savory jelly, which spreads richness and salinity across the palate.
Moules Farcies
This warm appetizer consists of mussels stuffed with minced meat, tied together, and slowly simmered in tomato sauce. The flavors of the shellfish and meat dissolve into the sauce, while the ingredients themselves absorb those same flavors in return — creating what feels like a continuous cycle of richness within the dish. The mussels are meticulously prepared for easy removal from the shell and carry none of the unwanted odor sometimes associated with shellfish. The minced meat filling is remarkably smooth, almost resembling pâté de campagne, thanks to precise temperature control during cooking. When bitten into, the mussels release a deep oceanic aroma that pairs beautifully with the filling. Even the sharp acidity often found in tomato-based dishes is carefully restrained here. It is easy to understand why Mr. Kaneko calls this one of the restaurant’s proudest creations; despite being an appetizer, it carries the presence of a main course.
Roast Chicken
The main dish is a whole roast chicken, presented with theatrical flair. The beautifully browned bird is brought directly to the table, where the staff skillfully carve it while explaining each cut. Rising steam and dripping juices add to the live, sensory experience.
The chicken is marinated using the restaurant’s own method, and the precision of the cooking is exceptional — particularly the breast meat, whose fibers remain astonishingly moist and tender. The flavor itself is elegant and restrained, but the careful seasoning infused into the meat keeps the knife and fork moving almost unconsciously. A rich butter sauce provides a bold accent and pairs perfectly with the accompanying potatoes.
Curry
This is a curry unlike any other. First comes the sweet yet slightly sharp aroma of clove, followed by layers of richness from the ingredients and the restrained bitterness of coffee. What stands out most is the way that bitterness is treated: rather than hiding the coffee quietly in the background, the dish deliberately brings it forward. Yet it never feels heavy or overwhelming. Instead, the gentle bitterness gives the curry structure and individuality.
As Mr. Kaneko explains, “We preserve the richness and density while repeatedly straining the curry to achieve its texture.” The result is remarkably smooth on the palate. Though served at the end of the meal, it leaves behind the kind of lingering impression that makes you want to order one more glass of wine before the night ends.
Parfaits
The Mont Blanc parfait builds depth through delicate layers of cream and texture while centering on the gentle sweetness and nuttiness of chestnut. Meanwhile, the strawberry and pistachio parfait balances the fresh acidity of berries with the mellow richness of pistachio so naturally that the dish disappears before you realize it. Every cream and component is made in-house, and the careful attention to texture is evident throughout.
Designed to pair well with dessert wines and after-dinner drinks, both parfaits are intentionally restrained in sweetness and never feel overly heavy. More than simple desserts, they feel like something that gently extends the night a little longer.
Final Thoughts
While there is clear attention to detail in both the cuisine and the interior design, FACES never feels overly formal or intimidating. The atmosphere remains relaxed and approachable, allowing guests to settle in comfortably. From the Southern French-inspired cuisine and thoughtfully selected wines to the jazz-filled space and surrounding artwork, this is a restaurant best suited for those who want to savor not just the food, but the entire experience of the evening itself.
It works equally well for dates and business dinners, yet still feels natural for a casual drink at the bar. FACES Azabu-Juban also regularly hosts live music performances, offering guests the chance to enjoy a pairing of cuisine and live jazz if the timing is right.
For anyone looking to enjoy a calm and refined dinner in Azabu-Juban, FACES is well worth considering.
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THE LIVELY TOKYO AZABUJUBAN
- Name: THE LIVELY TOKYO AZABUJUBAN
- Address: 1 Chome-5-23 Azabujuban, Minato-ku, Tokyo, Japan 106-0045
- Access:
- 3-minute walk from Azabu-juban Station on the Namboku Line and Toei Subway Oedo Line
- 10 minutes walk from “Roppongi” station (Tokyo Metro Hibiya Line / Toei Subway Oedo Line)