Jardin des Sens reopens in Tokyo's Marunouchi
The Pourcel twins' Montpellier label replaces two decades of Sens & Saveurs on the Marunouchi Building's 35th floor, with dinner menus from ¥18,975 to ¥35,420.
Jardin des Sens Tokyo opens on the 35th floor of the Marunouchi Building on 30 October, replacing Sens & Saveurs after a four-month renovation.
The restaurant sits inside the Marunouchi Building at 2-4-1 Marunouchi, Chiyoda-ku, with direct access to Tokyo Station. Operator Hiramatsu Inc. ran Sens & Saveurs on the same floor for 24 years before closing it on 1 July 2026 to rebuild the space.
The new name borrows from Jacques and Laurent Pourcel's flagship in Montpellier, which the twin chefs opened in 1988 at the age of 23. That restaurant closed in 2016 and reopened in 2021 inside the 17th-century Hôtel Richer de Belleval.
Twenty years as Sens & Saveurs ends with a costlier menu and the same Tokyo Station view.
Christian Collot, who designed the Montpellier dining room, redid the Tokyo interior. Floor-to-ceiling windows look out over central Tokyo and the Imperial Palace grounds. Collot and Olivier Château, who directs the Montpellier restaurant, visited Tokyo in February 2026 while the design took shape.
Six menus from ¥8,855 to ¥35,420
The kitchen builds on Pourcel cuisine, the brothers' style of pairing technical precision with a lighter Mediterranean touch, adapted here to Japanese seasonal produce. Lunch runs to three menus: Menu d'Affaire at ¥8,855 on weekdays only, Menu Éclosion at ¥12,650, and Menu Escapade at ¥17,710.
Dinner adds three more: Menu Découverte at ¥18,975, Menu Sens & Saveurs at ¥25,300, and Menu Signature at ¥35,420. Every price already includes a 15% service charge and 10% consumption tax. Lunch service runs 11:30am to 3:30pm; dinner runs to 11pm on weekdays and Saturdays, and to 10pm on Sundays and public holidays.
Four private rooms seat up to six guests each, or 14 when two are joined, at ¥11,000 per room. Reservations opened on 1 September, a month ahead of the launch, by phone or through the restaurant's website.
No head chef named for the kitchen
Neither Hiramatsu nor the restaurant's own site has named who runs the Tokyo kitchen day to day. The brothers' recipes and the Pourcel cuisine style guide the menu, but the execution falls to an in-house team the operator has yet to introduce.
Marunouchi's dining floors have filled with international names this year, from Chez Calvert's debut at Azabudai Hills to Ansolence in Meguro, reshaping what to eat in Tokyo at the top end. Jardin des Sens now tests whether diners will pay Montpellier prices for a brand that spent two decades trading as something else.
