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, and 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

[TUESDAY - SATURDAY]
11:00 - 22:00 ( L.O. )
[SUNDAY]
11:00 - 18:00 ( L.O. )

CLOSED

MONDAY**1

TEL

03-6803-8699

bonélan

OPENING HOURS

[TUESDAY - SATURDAY]
LUNCH _ 11:30 - 15:00 ( L.O. )
DINNER _ 18:00 - 21:00 ( L.O. )
[SUNDAY]
LUNCH _ 11:00 - 16:00 ( L.O. )

CLOSED

MONDAY**1

TEL

03-6803-8677

élan

OPENING HOURS

[TUESDAY - SATURDAY]
18:00 - 21:00 ( L.O. )

CLOSED

SUNDAY, MONDAY**2

TEL

03-6803-8670

**1: Tuesday when Monday is a public holiday

**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
(Tuesday when Monday is a public holiday)

TEL

03-6803-8620

Café, Deli and Bar

Diverse deli supporting healthy eating

The uni café, deli, and bar provides an informal menu within everyone’s reach. It offers a wide range of options, including deli items with lots of vegetables as well as Japanese and Chinese dishes that change from day to day. The selection of homemade breads made in the central kitchen also provides handy takeout options. Ryoma Shida provides overall direction for food preparation, which uses ingredients by trusted growers and producers. At night, uni functions as a bar, offering craft beer and cocktails. Relax in the shared space of GYRE.FOOD and take a seat on the stack of Japanese larch blocks.

Coffee: 550 yen
Croissant: 200 yen
Deli lunch plate: 1,300 yen
Glass of craft beer: 1,000 yen
* Tax not included.

OPENING HOURS

[TUESDAY - SATURDAY]
11:00 - 22:00 ( L.O. )
[SUNDAY]
11:00 - 18:00 ( L.O. )

CLOSED

MONDAY
(Tuesday when Monday is a public holiday)

TEL

03-6803-8699

Restaurant

French cuisine day or night in a casual setting

The bonélan restaurant allows you to enjoy delicious food based on traditional French cuisine. Its dishes have the wonderful flavors of a French bistro, tempting you to enjoy them on a daily basis. bonélan’s appeal comes from its casual French dining experience using ingredients selected by élan’s executive chef Ryoma Shida. You’ll find both full course meals and an à la carte menu available for lunch and dinner. The restaurant shares a kitchen with élan, reducing food waste. Enjoy the seating on the terrace affording a wonderful view made possible by GYRE’s great location in Omotesando.

Lunch: Full course meals start at 2,800 yen.
Dinner: Full course meals start at 3,600 yen.
* Tax not included.
* The à la carte menu is the same for lunch and dinner.

OPENING HOURS

[TUESDAY - SATURDAY]
LUNCH _ 11:30 - 15:00 ( L.O. )
DINNER _ 18:00 - 21:00 ( L.O. )
[SUNDAY]
LUNCH _ 11:00 - 16:00 ( L.O. )

CLOSED

MONDAY
(Tuesday when Monday is a public holiday)

TEL

03-6803-8677

Maison

Exploring gastronomy with traditional techniques

The French fine dining establishment élan is brought to you by Ryoma Shida, a chef who has honed his skills in highly-renowned kitchens from La Maison Troisgros in Roanne, France to ESqUISSE in Ginza. His maison pursues authentic gastronomy, developing his ideas for contemporary cuisine while fully utilizing traditional French cooking techniques. It produces culinary experiences to remember, creating each dish with meticulous care to fully bring out the natural flavors of the ingredients, mainly premium ingredients sourced from all over Japan. It’s the perfect venue for enjoying a special time with a beautiful view.

Dinner
12-course meal: 20,000 yen
10-course meal: 15,000 yen
* Tax not included.
* Service charge not included.

OPENING HOURS

[TUESDAY - SATURDAY]
18:00 - 21:00 ( L.O. )

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

élan / 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.”