Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
The Tabelog Award 2025 Bronze winner
Selected for Tabelog French EAST "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday、Sunday
Specialities
Chef
Daisuke Mizuguchi - An Evolving French Chef
Food
The fusion of my hometown Hokkaido, Nagoya, and French cuisine.
Drink
Wine selected with a discerning aesthetic eye.
Review
-
モリ子0209
Aichi
Review 132resultsFollowers 132peopleI used it for a lunch with my sister, which we have regularly. I had visited Bistro Dia &...View details
2022/06 visited
1 time
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ドクターパールAichi
Review 32resultsFollowers 26peopleFirst dinner there since they moved. As expected, all the dishes were exciting. You could...View details
2022/09 visited
1 time
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Review 491resultsFollowers 168peopleI had a course meal for lunch. The food is beautifully plated and the presentation is a...View details
2022/08 visited
1 time
Restaurant information
Details
| Restaurant name |
Maison DIA Mizuguchi（Maison DIA Mizuguchi）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
Selected for Tabelog French EAST "Hyakumeiten" 2023
Selected for Tabelog French EAST "Hyakumeiten" 2023 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Bronze受賞店
The Tabelog Award 2025 Bronze 受賞店
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
百名店 選出歴
フレンチ 百名店 2023 選出店
食べログ フレンチ EAST 百名店 2023 選出店 |
| Categories | French, Innovative |
| Phone number (for reservation and inquiry) |
050-3160-2854 |
| Reservation availability |
Reservation only
Regarding cancellation fees: A cancellation fee of 50% will be charged if you cancel 48 hours (2 days) before your reservation, and a fee of 100% will apply if you cancel 24 hours (1 day) before. Additionally, if you are more than 15 minutes late for your reservation without prior notice, your reservation may be treated as a cancellation. |
| Address |
愛知県名古屋市中区栄2-1-21 サンシャイン伏見ビル 1F |
| Transportation |
- 5-minute walk from Fushimi Station (Exit 4) on the Nagoya Subway Higashiyama Line. 195 meters from Fushimi. |
| Opening hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 10,000 - JPY 14,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 10,000 - JPY 14,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT8180001114360 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
A 15% service charge will be added during lunch and dinner hours. Original text ランチ・ディナータイムは15％のサービス料を頂いております。 This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
26 Seats （ 1 private room with 8 seats and a counter with 18 seats.） |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people、For 8 people Private room fee: ¥22,000 (tax included) for up to 8 guests. |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Stylish space,Relaxing space,Counter seating,Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available,Particular about wine,Particular about cocktails |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Service |
Celebrations and surprises(Birthday plate),Sommelier available, Multilingual menu available（English） |
| Family friendly |
Children welcome,Kids menu available
- Input: [Limited to elementary school students: Kids' Plate Set ¥4,400] |
| Dress code |
As this is a French restaurant, we kindly ask that you refrain from wearing tank tops, sandals, and strong perfumes. We appreciate your cooperation in ensuring that other guests do not feel uncomfortable. |
| Website | |
| The opening day |
2021.12.1 |
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Categories
Rankings in nearby areas
閉じる
ChefDaisuke Mizuguchi - An Evolving French Chef
Born in 1984 and hailing from Hokkaido, I studied at the Osaka Tsuji Culinary Institute before going abroad to the Tsuji Group France School. After graduating, I trained under the chef Jacques Decoeur at his restaurant. Later, I moved on to Joigny’s La Côte Saint-Jacques. At the age of 26, I returned to Japan and opened the neo-bistro Bistro Dia in Nagoya. In November 2021, I launched Maison DIA Mizuguchi. I continuously strive to pursue new forms of French cuisine.
Food The fusion of my hometown Hokkaido, Nagoya, and French cuisine.
The cuisine at Maison DIA Mizuguchi is a fusion of the chef's hometown of Hokkaido, the city of Nagoya (in the Tokai region), and French culinary traditions. While they serve classic French dishes like "Filet de Boeuf Rossini" made with Tokachi beef, they also incorporate cutting-edge cooking techniques, such as transforming Nagoya Cochin eggs into a bubble and pairing them with Inca no Mezame potatoes, or serving a carpaccio of buri (yellowtail) with a frothy dashi made from Hokkaido kelp. Each dish is a continuous surprise.
DrinkWine selected with a discerning aesthetic eye.
A selection of wines to complement Chef Mizuguchi's original French cuisine. This selection is curated by Toshihiko Oe, who served as the manager of the reception hall during the 1998 Nagano Olympics and is also a wine importer. He selects rare labels not only from France but also from Italy, Spain, and the New World. In addition to wine, a variety of spirits such as Cognac, Pastis, Whiskey, Gin, and Rum are also available. The wide range of alcoholic options is another appealing aspect.
Experience the delightful modern French cuisine showcased by our skilled chefs in a completely open kitchen, where the lively atmosphere adds to the enjoyment.
Daisuke Mizuguchi, who graduated from Tsujicho Culinary Institute and trained at the Michelin-starred "Maison Decore" in Vichy, France, and "La Côte Saint Jacques" in Joigny, opened "Bistro Dia" in Na
...goya at the young age of 26. His new challenge is "Maison DIA Mizuguchi," which opened in November 2021. With the concept of "Entertainment x French Cuisine," various delicious dramas unfold daily in the open kitchen.