Narisawa

Creativity lies at the heart of the eclectic modern cuisine dreamed up by Yoshihiro Narisawa at his impeccably polished Aoyama restaurant, with its swish, modern dining room and gleaming kitchen revealed through massive picture windows like a balletic silent movie. The fundamentals may be French but Narisawa’s ideas and execution are his own: from the foraged herbs and edible soil to the damper-style bread cooked at the table. At times, it all feels overly cerebral, but his delectable char-cooked vegetables and wagyu beef bring a sensual satisfaction, and the desserts seem to never stop arriving. Narisawa also boasts a cellar especially strong in Burgundies, as well as a groaning cheese trolley.