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Business Hours

Lunch 11:30~15:00 (LO13:30)

Dinner 17:30-23:00 (LO 20:30)

Closed: Sunday

Contact

Fax: 03-3214-0440

[Inquiries regarding coverage]

For inquiries regarding interviews and publications, please contact us using the email form at the link below.

Location

〒100-0006 1st basement floor, Silkworm Hall Building, 1-9-4 Yurakucho, Chiyoda-ku, Tokyo

*If you are using the elevator, please enter through the main entrance on the 1st floor of the building.

1 minute walk from Hibiya Station on the Tokyo Metro Chiyoda Line | 2 minute walk from Yurakucho Station on the JR Lines | 2 minute walk from the central west exit of Yurakucho Station on the JR Lines

Guests coming by car are welcome to use the nearby paid parking lots: Yurakucho Building, Denki Building, Shin Yurakucho Building, and the Peninsula Hotel.

Notice

【Dress code】

Men are requested to wear jackets. Both men and women are requested to avoid casual clothing such as jeans, sneakers, sportswear, shorts, tank tops, and sandals.

【Cancellation policy】

If you cancel for personal reasons within 24 hours of your reservation, customers who have made a course reservation will be charged the course price x the number of people, and customers who have made a seating only reservation will be charged a cancellation fee based on the number of people depending on the time of day (lunchtime: ¥ 8,800 x number of people / dinnertime: ¥27,060 x number of people).

【Notes】

Dining is available to those aged 12 and over. (Jackets required, jeans and sneakers not allowed) Junior high school students and younger may use private rooms, but we cannot accept preschool children. Thank you for your understanding.

【About private rental】

For reservations for private parties of 21 to 50 people, please contact us by email or phone.

Our Team

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Shirasaka Osamu

OSAMU SHIRASAKA

Manager

After graduating from a hotel vocational school, he joined Asakusa View Hotel, then worked at Le Maestro Paul Bocuse Tokyo and Restaurant L'Oger before joining Apicius in 2009, where he was appointed assistant manager in 2014 and manager in 2024.

Moriyama Junichi

JUNICHI MORIYAMA

Chef

After graduating from high school, he worked at Phoenix Resort (now Hotel Nichinan Kitago Resort) in his hometown of Miyazaki Prefecture. After that, he joined Apicius in 1998 through an acquaintance and steadily gained experience. While placing importance on the sauce and expressing the unique style of Apicius, he was appointed sous chef in 2013. He was appointed executive chef in June 2024.

Uehara Koji

KOJI UEHARA

Chef Pastry Chef

After graduating from a vocational school, he worked at Hotel New Otani Tokyo. After working as a chef in banquet cooking, Italian cuisine, and teppanyaki, he worked at Tour d'Argent in the same hotel for five and a half years, where he was in charge of all sections plus pastry chef. In 2007, he joined Apicius as a pastry chef, and in 2010, he became chef pastry chef.

Seino Hiroyuki

HIROYUKI SEINO

Chef Sommelier

He has been working as a sommelier for many years, having been certified by the International Sommelier Association (about 10 years ago; the highest level in the sommelier world, with only about 100 in Japan). He is an ambassador for Champagne Henriot and won the "Sommelier of the Year" award at the Gault & Millau Tokyo 2019. He also serves as a lecturer at Japan Women's University of Nutrition. His previous job was as chef sommelier at Tour d'Argent Tokyo.

Company

Company name : Apicius Co., Ltd.

Representative  : President and CEO Kunihito Nakano

Director              : Yoshihira Mori

Director              : Shintaro Usami

Established         : November 28, 1997

Capital                : 10 million yen

Head Office        : 1-9-4Yurakucho,Chiyoda-ku,Tokyo

URL                    : http://www.apicius.co.jp/

Parent company : WineBank

URL                     : https://www.wine-bank.co.jp/lp/

© 2024 By APICIUS

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