Restaurant floor focused on a sustainable cycle of food culture

Set in an airy space teeming with the power of the life of nature—lush with greenery, adorned with earth-covered floors and walls, and boasting a terrace with a garden in which herbs and vegetables are grown—the restaurants, café, deli & bar, and grocery shop at GYRE.FOOD share the cycle concept.

Everything comes from the earth and then goes back to the earth. GYRE.FOOD offers dining and food culture experiences that guide us along the path of that universal cycle.

This derives from an awareness that everyone’s consumer behavior affects society and the environment in some way. GYRE’s SHOP & THINK approach led to the creation of this floor, which is the first restaurant space in Japan designed by architect Tsuyoshi Tane.
Overall ProducerKayoko HiraoHiRAO INCFloor conceptYuri Nomuraeatrip soilFood directionRyoma Shidaélan / bonélan / uniSpace concept and designTsuyoshi TaneAtelier Tsuyoshi Tane Architects

eatrip soil

OPENING HOURS

[TUESDAY - SATURDAY]
12:00 - 19:00
[SUNDAY]
12:00 - 18:00

CLOSED

MONDAY**1

TEL

03-6803-8620

uni

OPENING HOURS

CAFÉ&DELI 11:00-19:00
BAR 19:00-24:00

CLOSED

IRREGULAR HOLIDAYS

TEL

03-6803-8699

bonélan

OPENING HOURS

[LUNCH _ 11:00 - 16:00
DINNER _ 17:00 - 23:00

CLOSED

IRREGULAR HOLIDAYS

TEL

03-6803-8677

l'élan

OPENING HOURS

18:00 - 20:30 (last entry)

CLOSED

SUNDAY, MONDAY**2

TEL

03-6803-8670

**1: Opening days and hours are subject to change

**2: Monday and Tuesday when Monday is a public holiday

Grocery Shop & Seed Club

Grocery shop engaging in soil regeneration

The grocery shop eatrip soil is run by Eatrip director and chef Yuri Nomura. It offers foods, condiments, tableware, and other items thoughtfully selected from all over Japan and presented with careful explanations that convey a sense of the thinking of the growers and producers. On the terrace behind the store, a large amount of soil has been used to create a garden. Herbs, fruit, and vegetables harvested from the garden are processed and sold here, and also contribute to the ingredients used by the restaurants and deli. Food waste from each of the establishments on the restaurant floor is composted, achieving our goal of regenerating the garden’s soil. The shop also organizes eatrip seed club events, combining good food with the opportunity to listen to musicians where guest speakers and other guestsperformers active in various areas share food-related experiences that everyone can relate to and discuss. Guests at these enjoyable events have included a farmer, a brewer, a herbalist, a psychiatrist, musicians, and an author.

OPENING HOURS

[TUESDAY - SATURDAY]
12:00 - 19:00
[SUNDAY]
12:00 - 18:00

CLOSED

MONDAY
(Opening days and hours are subject to change)

TEL

03-6803-8620

Café, Deli & Bar

A moment of healing in a verdant space

The uni café, deli, and bar offers an everyday menu, with options such as house-roasted coffee meticulously brewed by baristas and deli plates for lunch. The house-made bread deli plate is piled high with vegetables.
There is also a well-rounded selection of drinks and baked goods. At night, uni becomes a bar where you can have a relaxing time as you enjoy craft beer or wine.

Coffee: start at 550 yen
Deli lunch plate: 1,600 yen
COEDO -Ruri- (craft beer): 1,100 yen

OPENING HOURS

CAFÉ&DELI 11:00 - 19:00
BAR 19:00 - 24:00

CLOSED

IRREGULAR HOLIDAYS

TEL

03-6803-8699

Restaurant

Enjoy a casual French meal day or night

At bonélan, diners can enjoy a menu that is based in traditional French cuisine. The dishes have approachable flavors that could entice you to eat them day after day, just like an authentic bistro. As the casual dining sister restaurant to l’élan, bonélan uses ingredients carefully selected by chef/owner Ryoma Shida in order to bring the true charm of French cuisine to its diners. It offers both multi-course meals and an à la carte menu at lunch and dinner.
We hope that you'll take advantage of the terrace seating with a fabulous view made possible by GYRE’s Omotesando location.

Lunch: Full course meals start at 3,630 yen.
Dinner: Full course meals start at 5,500 yen.

OPENING HOURS

LUNCH _ 11:00 - 16:00
DINNER _ 17:00 - 23:00

CLOSED

IRREGULAR HOLIDAYS

TEL

03-6803-8677

Restaurant

Savor perfectly balanced French cuisine

The proprietor of lélan is Ryoma Shida, who honed his skills as a chef working at leading restaurants in both France and Japan.
His cuisine, which is grounded in the philosophy of French cuisine and its traditional techniques, is beautiful and delicate, yet classic.
Using ingredients sourced from trusted producers throughout Japan, the restaurant presents multi-course meals infused with Ryoma Shida’s unique sensibility.
Enjoy your special occasion as you gaze across the beautiful evening view.

Dinner
Menu lʼélan (approximately 10 dishes): 24,200 yen * Service charge not included.

OPENING HOURS

18:00 - 20:30 (last entry)

CLOSED

SUNDAY, MONDAY
(Monday and Tuesday when Monday is a public holiday)

TEL

03-6803-8670

Overall Producer

Kayoko Hirao

HiRAO INC

“Our intention is to share a practical application of the SHOP & THINK concept through dining experiences that generate empathy and resonance. We hope this will lead to new activities, starting here on Omotesando in Tokyo.”

Floor concept

Yuri Nomura

eatrip soil

“What cities are most lacking is terroir, a sense of being connected to the earth, and soil. I envisage GYRE.FOOD growing into a place for everyone; a place where people can appreciate the soil that is formed right in the building as they gather around delicious food, surrounded by greenery.”

Food direction

Ryoma Shida

lʼélan / bonélan / uni

“Food is now one of our lifestyle choices. The diversity of food and cuisine grows stronger as we become aware that food is something we choose for ourselves.”

Space concept and design

Tsuyoshi Tane

Atelier Tsuyoshi Tane Architects

“Pondering how food culture will develop, ‘earth’ became the starting point for my ideas. As a restaurant floor where people can sense the future of the global environment, GYRE.FOOD has the potential to create Tokyo's future food culture.”