Fujiya 1935

In a culture that values the status of elders, family legacies demand a lot of respect. That’s one reason for the great success of Tetsuya Fujiwara, fourth-generation chef, and owner of Fujiya 1935. The other reason is, of course, his incredible talents. After living and working in Italy and Spain, earning his spurs at some prestigious Michelin-starred restaurants, he returned to Japan in 2003 to take over the kitchen from his father, with an interior renovation to mark the change. Though the family restaurant dates back to 1935, his innovative ideas and experience in the heart of world gourmet culture mean that Fujiwara-san’s place never feels dated. Quite the opposite: the use of novel techniques here — such as the aeration of their bread to fill it with large, fluffy air bubbles — keeps the experience feeling fresh and exciting. A heavy emphasis is placed upon the importance of all five senses in the gastronomic experience. Expect pleasant aromas and delicate presentation on top of incredible flavor. The menu features classic continental European seafood, pasta, beef dishes, and some surprising fusion additions such as grape tempura! Between courses, guests are served alcohol which has been aged on the premises, providing time to prepare for the next incredible dish.