RESTAURANT INTERVIEWS

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Crony

No. 11

An 18 dish modern french course accented with edible flowers and with a focus on sustainability

Crony

Modern French (Higashi-Azabu)

Contents

1 ｜ An 18 dish modern french course accented with edible flowers and with a focus on sustainability
2 ｜ Nordic culture has inspired and influenced Chef Haruta
3 ｜ "Why did I choose to serve ROCOCO? Because it offers much more depth than beers that simply quench your thirst".

An 18 dish modern french course accented with edible flowers and with a focus on sustainability

Located in the upscale neighbourhood of Higashi-Azabu in Tokyo, Crony is a modern French restaurant that offers a unique 18-dish course menu. Chef Jumpei Haruta, a graduate of the prestigious École Ferrandi in Paris, brings his extensive experience in French cuisine to create dishes that are both innovative and deeply rooted in classical French traditions. The restaurant is known for its use of edible flowers and seasonal ingredients, which are sourced from local producers with a focus on sustainability. Each dish is a work of art, carefully crafted to balance flavors, textures, and visual appeal. The course menu is designed to take diners on a journey through the seasons, with each dish reflecting the best that each time of year has to offer. Chef Haruta's philosophy is that great food should be both delicious and responsible, and this is reflected in every aspect of Crony's menu.

Nordic culture has inspired and influenced Chef Haruta

Chef Haruta's culinary philosophy has been heavily influenced by his time spent in Nordic countries, particularly Denmark, where he worked at some of the world's leading restaurants. The Nordic approach to cuisine—which emphasizes simplicity, sustainability, and a deep connection to nature—resonates strongly with Chef Haruta's own values. He has incorporated many of these principles into his cooking at Crony, from his use of locally sourced, seasonal ingredients to his focus on minimizing waste. Chef Haruta believes that the best food is made with the fewest, highest quality ingredients, and this philosophy is evident in every dish on Crony's menu.

"Why did I choose to serve ROCOCO? Because it offers much more depth than beers that simply quench your thirst".

"I was looking for a beer that could pair as elegantly as wine with our food," says Chef Haruta. "When I first tasted ROCOCO, I was struck by its complexity and depth—it's not just a beer to quench your thirst, it's a beverage to be savored." ROCOCO's delicate carbonation and refined flavor profile make it an ideal pairing for Crony's sophisticated French cuisine. Chef Haruta now recommends ROCOCO to guests at the beginning of their meal, as he believes it sets the perfect tone for the culinary experience that follows. "It has the elegance of champagne with the accessibility of beer, which makes it uniquely versatile," he adds.

INFORMATION

Crony

1-20-3 Higashi Azabu, Minato-ku, Tokyo
TEL : 03-6712-5085
@michi_crony

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