AQUAVIT TOKYO official website

ABOUT

Our Story

Aquavit was created and opened by Hakan Swahn in 1987 and has firmly established itself as the dining destination in New York.

In an art gallery-like space, Aquavit features furniture by Scandinavia’s leading designers and creates a refined and stylish, yet warm and welcoming atmosphere. Aquavit represents Modern Nordic Cuisine, which is further being developed and recognized through its two-Michelin star chef, Emma Bengtsson.

In October of 2008, Aquavit opened its doors in Japan, where the gorgeous restaurant is located in Kita-Aoyama with direct access from Gaienmae station.

In July of 2017, as the new executive chef, “Takashi Chiba” began its new history of Aquavit Tokyo.

Our Cuisine

東京都北青山・外苑前 アクアヴィット

The simple cooking of fresh ingredients including seafood, vegetables, and meats, and the traditional curing techniques for long winter, such as smoking, sun-drying, salting, pickling, and fermenting collaborates well with the French technique and sophisticated New York essence. Aquavit distinct modern Nordic cuisine, the amazing harmony of sourness, saltiness, and sweetness as well as the texture of the cuisine, is favored by the Japanese palate. Please indulge yourself with the beautiful Nordic cuisine and the unique dining experience.

Chef

東京都北青山・外苑前 アクアヴィット

Takashi Chiba

After working at several hotels in Tokyo, Chiba moved to France and worked at many famous restaurants, including; the traditional restaurant L’Esperance in Vezelay in Bougogne, L’Auberge de L’ill in Lyon, and the prestigious and traditional Le Taillevent. After returning from France, he worked at Edtition Koji Shimomura. Chiba was appointed as the executive chef at AQUAVIT in July 2017.