nôl is a collective of exceptional chefs who pursues authenticity and innovation with a focus on French cuisine and craftmanship in a kitchen space that serves as a base for their activities.



After studying under the masters of French cuisine, Alain Ducasse and Michel Bras, he earned 2 Michelin stars for the youngest chef, cooking French cuisine in Japan at 29 years old. At the restaurant, he served as the executive chef.

“HAJIME KOTO” established in 2017 to provide not only food but a “meal” including space, design, and products to customers such as Maison brands in Japan and overseas.