France Restaurant Week (Diners Club / France Restaurant Week in Japan) is the annual chance to try special French prix-fixe menus at many Tokyo restaurants without paying full regular prices. It runs across Japan and draws both famous tables and smaller brasseries to the same prix-fixe format.

Dates and price tiers

This year’s Japan festival is scheduled from 20 September to 20 October 2025. Participating restaurants usually offer set-course menus in fixed price tiers — historically, the program uses affordable bands so diners can pick lunch or dinner options (examples shown in past editions: ¥2,500, ¥5,000 and higher tiers). Check each restaurant’s page for the exact prices this year.

Who’s taking part in Tokyo?

Tokyo typically hosts many of the national participants, from long-running bistros to Michelin-starred French kitchens. Some restaurants are chosen as “focus” chefs or highlighted venues for special events during the festival — for 2025, natuRe tokyo’s Chef Nae Ogawa has been named a focus chef and will run related events. If there’s a specific restaurant on your wish list, watch the France Restaurant Week site and the restaurant’s news page for special menus and booking windows.

How to book and what to expect

Visit the official France Restaurant Week site or the restaurant’s site to see participating menus and prices, then reserve directly (many places open reservations early).

Expect curated multi-course menus designed for the festival — thoughtful seasonal choices and occasional collaborations. Some venues also run special events like wine pairings or chef pop-ups during the period.

Practical tips

• Book early for popular restaurants — festival seats go fast.
• Read the menu before you go: festival menus can be set-price and sometimes replace the regular a la carte.
• If you want something specific (allergies, vegetarian), contact the restaurant when you book.
• Consider trying a smaller, less-known spot — the festival is the best time to sample ambitious cooking at a lower price.

The festival gives a clear, affordable route to taste a broad cross-section of French cooking here, from classic Lyonnais bistros to modern French fine dining that pulls on local Japanese ingredients. It’s also when chefs test creative collaborations and special pairings that don’t appear on the normal menu.