Address: Tokyu Reit Toranomon Building 104, Toranomon 3-171, Minato-ku, Tokyo 105-0001
Website: None; book online via Omakase
Kibun
Kibun occupies a former wine bar in posh Nishiazabu, where lava-rock walls dramatically contrast with a blonde hinoki cypress counter and cream-coloured Japanese lacquer finishes. The 10-seat space is anchored by a black-and-white Hiroshi Sugimoto photograph that presides over a table surrounded by four chairs. French-born Perret-Gallix’s menu reflects his unique trajectory – two years at kaiseki temple Kikunoi in Kyoto followed by seven years at two-Michelin-starred Esquisse in Tokyo. The signature pressed mackerel sushi atop saffron, ginger, and sesame-infused rice showcases his cross-cultural approach. Other standouts include the tender squid with Timut pepper on sweet, slow-cooked leek medallions with miso sabayon, plump clams with pea-and-butterburr “risotto,” and a black sesame tarte topped with kumquat and black truffles – dishes that defy categorisation as mere fusion.
Address: Kibun, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4 Chome−11−28 2F
Website: kibuntokyo.com
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Florilège
The modern French restaurant is another global favourite, serving beautifully presented dishes in the extended counter integrated with the open kitchen. Its name derives from the French word for “anthology”, and Head Chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations. No two visits will ever be the same, with an ever-evolving innovative menu and conscientiously chosen seasonal ingredients. Since relocating to the brand new Azabudai Hills, their focus on “sustainability” is more prominent than ever, with an increased emphasis on plant-based components.
Address: Garden Plaza D 2F, Azabudai Hills, Toranomon 5-10-7, Minato-ku, Tokyo 150-0001
Website: aoyama-florilege.jp; book online via TableCheck
Sushi Shunji
Tucked away on a quiet corner of Motoazabu, Sushi Shunji reveals itself as an exercise in restraint. The tasteful, elegant space centres around a beautiful wooden counter that frames the open kitchen like a stage. The room whispers rather than shouts. Chef Shunji Hashiba, a trusted protégé of the legendary Takashi Saito, presents Edomae-style sushi that balances traditionalism with subtle innovation. As the first to strike out on his own with his mentor’s blessing in 2020, expectations run extraordinarily high – and Hashiba meets them. His omakase experience flows with a deliberate rhythm, alternating between light and rich flavours. You might be served the world’s fattest roll of sweet, golden uni from Ehime, tender abalone in a sauce enriched with its liver, or plump and savoury hamaguri clam nigiri.