Droit

Owner and Chef Nobuyuki Morinaga named his restaurant “Droit,” the French word for “straightforward.”

True to that name, Chef Morinaga’s approach to French cuisine is clear and unwavering. His passion for cooking remains as strong as when he first began. Every dish he creates is elegant and thoughtful, showing his care for guests and his dedication to his craft.

Instead of sticking only to his own background, Chef Morinaga welcomes the richness of Japanese food culture. To better understand ingredients, he trained at top Kyoto kaiseki restaurants. He eagerly learns new techniques and philosophies beyond traditional French cooking. His goal is to give his French cuisine meaning rooted in Kyoto.

He travels across Japan to find the best ingredients, guided by deep gratitude for nature and great respect for those who grow and raise the food. His dishes reflect not just skill and flavor, but also humility and cultural appreciation.

What sets Morinaga’s cooking apart is his use of sauce. While many modern French chefs are moving away from it, he stays true to its importance. He believes sauce is the heart of French cuisine. His plates are light but layered, graceful yet full of charm. Each course is carefully composed, from the first bite to the final dessert, with a beautiful balance of simplicity and richness.

His food comes to life with the right wine pairing. Even with a touch of Japanese essence, his cuisine remains unmistakably French—and clearly worthy of Michelin recognition.

Chef Morinaga pours his heart into every dish. His mission is to give each guest an unforgettable experience.

At Droit, French refinement meets the spirit of Kyoto. It’s a thoughtful blend of two worlds, served with honesty and heart.