Kitajimatei

This French restaurant in Yotsuya is old fashioned in all the right ways, with reverence towards the classics at the center of their approach. Their jellied foods have been a specialty since opening in 1990, making them pioneers of the technique in Japan. The jellied sea urchin, served with cauliflower cream sauce, comes highly recommended by the regulars, some of whom are among the best chefs and restaurateurs in Tokyo. Each of the dishes on both their a la carte and set menus is prepared with ingredients sourced from high-grade suppliers at home and abroad. Every morning the owners take a trip to Toyosu Market for their fresh seafood, and they maintain links with farms around Japan, France, Australia, and Hokkaido to source the very best of everything else.