Bon.nu

Chef Kei Kurusu is a keen connoisseur of every kind of restaurant imaginable, and he combined the best of what he has learned when conceiving of his own restaurant. Some of the top dishes that have been born from this approach include lobster bisque, mushroom risotto, sardine soup noodles, bright red wagyu steak slice with a beautifully blackened surface, and desserts like ice cream and creme caramel. The simplicity in his cooking might seem at odds with French cuisine, but this stripped back très Japanese approach reveals the best flavors of each ingredient in isolation, allowing them to sing by themselves. Just northwest of Yoyogi Park, and accessible in under ten minutes from Shinjuku Station, this is one of the best and choices for inventive European dining in Tokyo.