Nen Tokyo
๐ป๐ณ Modern Vietnamese / ๐ Daikanyama
๐ Visits: 1
The relaunch of Coteau in March 2022 came with disappointment. The restaurant, overseen by Yosuke Suga of Sugalabo, had been an excellent option for last-minute and inexpensive French fine dining in Tokyo. The relaunched operation (minus Suga-san) lasted less than a year. In September 2025 the space was taken over by Nen Tokyo, the first Japan outpost of two Michelin Selected restaurants in Vietnam. Six courses for JPY 16,000 or nine for JPY 21,000 at dinner. In November the same year they started a weekend-only lunch service.
Lunch is quite different from dinner but serves as an introduction to the restaurant. The "Com Nha" set (JPY 5,500) is served as a single tray of food plus dessert and cold tea. You can add a "canape set" for an extra JPY 2,000.
The shirasu and beef are the spiciest of dishes but are still pretty mild. The rice cake tastes of nothing. Apart from that, and the milk candy element of the dessert (very rich, very sweet and grainy) I like everything, in the same way I usually like everything when I'm exposed to a refined form of an unfamiliar type of cuisine. But how it compares to "real" Vietnamese cooking (the original restaurants in Vietnam or the "best" restaurants in Vietnam) I have no idea. There are 177 restaurants in the Michelin Guide Vietnam. Only nine have a Star (and only a single star) and none of these are run by this chef. Compared with An Di (the most highly-rated Vietnamese restaurant in Japan, review to come) the lunch is less food, less ambitious, less refined but more comforting.
It's enough for a small lunch but refills of rice are priced at JPY 1,000. That's going to irk the locals, even if it's jasmine rice, as will the 10% service charge for a set lunch. I'd be happy to try the lunch set again at this price point, minus the canape set (not worth the money). But it didn't really excite me the same way my first lunch at Ukiyo did, and I'm not sure I'll be going for dinner.
Service is extremely polite and staff are warm. It can be hard to comprehend explanations through the thick accents but the comprehensive menus you're given guide you through. All seating is at tables and the open kitchen that was surrounded by a fabulous curved counter in the Coteau days is no more, which is a shame.
I wish the restaurant every success but unfortunately I'm not sure that Tokyo is quite ready for Nen. I hope I'm wrong.
๐ https://tabelog.com/tokyo/A1303/A130303/13312329/
❓ My Rating: ⭐⭐⭐ 3.8
๐ฑ Booking: ๐ฉ An easy booking by phone, Tabelog or TableCheck. Stupidly, they don't take lunch bookings for single diners online so you'll need to phone. Lunch is not busy, so you may be able to walk in.
๐ Location:
4F Kashiyama Chacott Daikanyama, 14-18 Daikanyama. 5 mins from Daikanyama station. 4F multi-tenant building.
Map data ©2021 Google
๐ Visit March 2026
Lunch set 5,500
+Canape set 2,000
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