FRANÇOIS CAVELIER
FRANÇOIS CAVELIER

T3
Azabudai, Tokyo

The name T3 is derived from the restaurant’s formula of time, temperature, and travel, designed to transport guests beyond the perfectly crafted dishes.
Chef Hiroyuki Yamashita began his career at French restaurants such as L’ecrin in Ginza and Signature in the Mandarin Oriental Tokyo Hotel, before moving to the United States to work under Eric Ziebold. Boldened with inspiration, he returned to Japan after five years to open T3.

T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier
T3 Azabudai, Tokyo Chef Hiroyuki Yamashita began his career at L’ecrin in Ginza and Signature Mandarin Oriental Tokyo Hotel Eric Ziebold. Francois Cavelier