APÉRO AOYAMA
APÉRO AOYAMA Winebar & Table
Guided by our sommeliers and chef, every visit becomes Your Journey of Taste personal, playful, and quietly luxurious.
Concept / philosophy
APÉRO AOYAMA Winebar & Table was born from a simple idea: create a place in Tokyo where wine feels both expertly curated and wonderfully relaxed. Our roots are in French apéro culture glasses raised, small plates shared, evenings that unfold naturally.
We bring together French sensibility and Japan’s landscapes: organic ingredients from trusted producers, thoughtful techniques, and a warm, conversational style of service. The result is a “refined escape” in the heart of the city, where regulars are remembered by name and new guests are welcomed as friends.
WINES / LA CAVE
Our cellar is a journey in itself. At APÉRO AOYAMA Winebar & Table, we focus on characterful wines from France and beyond, with a strong emphasis on organic, biodynamic, and artisan producers. Behind every label is a story of people, places, and choices made in the vineyard.
Instead of long technical notes, our sommeliers act as guides. Tell us what you enjoy or how you’d like to feel and we’ll translate that into a glass or a bottle that suits your mood, your meal, and your curiosity.
Menu & la carte
The kitchen at APÉRO AOYAMA Winebar & Table evolves with the seasons, inspired by Japan’s coasts, mountains, and farmers. Chef-driven dishes highlight vegetables and organic ingredients, layered with French technique and a few gentle surprises.
From generous sharing plates to more refined courses, every dish is designed with wine in mind. Think of the menu as a map of flavours our team will help you navigate pairings, from your first apéritif to your final sip.
TEAM / L'EQUIPE
APÉRO AOYAMA Winebar & Table is led by founder Guillaume Dupérier and Chef Timothée Barthélémy. Guillaume brings his background in wine, hospitality, and business together to shape APÉRO as a home for discerning yet curious guests.
Timothée, trained in France and rooted in Japan, crafts a cuisine that honours local produce while speaking the language of French gastronomy. Alongside our sommelier team, they share one aim: to offer guidance that is precise but never pretentious, so that every guest feels both cared for and free to explore.