Whether it's French cuisine with a Japanese touch, or adding flair to humble fare, Tokyo stays on top of the game through constant innovation, which is integral to its commitment to gastronomic perfection.
At Den Kushi Flori, humble kushi cuisine (grilled or fried meat and vegetables on skewers) is elevated to an innovative dining experience. Newly opened in late 2020 in Tokyo's upscale Aoyama district to much fanfare, Den Kushi Flori is the brainchild of chefs Zaiyu Hasegawa and Hiroyasu Kawate, the brilliant minds behind two of Tokyo's finest Michelin-starred restaurants: kaiseki restaurant Den and Japanese–French restaurant Florilège. Sit at the counter facing the open kitchen, and take your time savoring an omakase course featuring unique food combinations and seasonal ingredients.
Located in glitzy Roppongi, atop the Mitsui Garden Hotel Roppongi Tokyo Premier, Balcón Tokyo is a welcome respite from urban life. Specializing in French fusion cuisine, this sophisticated bar and restaurant has spaces to suit every occasion: an open balcony overlooking the city, an indoor dining area with a museum-like ambiance, and warmly lit private rooms. Whether for breakfast or tea at midnight, Balcón is perfect to visit anytime, but dinner is a uniquely glamorous experience. Gaze at the brightly lit Tokyo skyline, and feast on Balcón's signature roast beef, aged over ice for 20 days.
Newly opened in 2020, Akasaka Ogino has already gained its first Michelin star in the 2021 Guide. Owner-chef Satoshi Ogino brings a 3-star pedigree from training at Kyoto’s ryotei Kitcho Arashiyama, where he also absorbed the spirit of the tea ceremony. This informs his creations, and his emphasis on conveying seasonality, which shines through most of all in his hassun, the second course of kaiseki dining. Completing the experience, guests are met by artistic flower arrangements that change daily, and meals are served on ceramics by famous potters.
Helmed by talented young chef Daichi Kumagiri, HATOU is the newest entry to the Michelin Guide for the distinguished Ishikawa restaurant group. The sushi here is exquisite Edomae-style, a craft Kumagiri refined while working at Amamoto. Adding his personal flair, he also intersperses other Japanese dishes, drawing on his experience at the Japanese restaurants of the group such as Kagurazaka Ishikawa and Kohaku. A rare balancing act for such a prestigious sushi-ya, but superbly realized. With only eight seats, every dinner is an exclusive experience, sure to make a lifelong impression on those lucky enough to dine here.