Prevenance

The name of this restaurant has synonyms which include “humility,” “thoughtfulness,” and “courtesy” — all of which are in abundance in the attentive service provided here. Chef Hiroki Shizukai trained in Tokyo and Nice from his late teens, and was instrumental in gaining and maintaining Michelin stars for several other restaurants before he went independent by opening Prevenance in 2013. He and his staff are always looking to one-up even the highest expectations for service and presentation. Expect striking dishes worthy of a photo or two, including sweet pastries presented on a bed of jet black rocks, and deep-fried fritters standing upright from a wooden box filled with grains. Small Ibaraki farms produce much of the vegetables used here, and the rest of the ingredients are sourced from top producers around the country. This includes some more difficult to procure items, such as wild mushrooms and edible forest plants. If you’ve got someone to impress — whether it’s a date or a business connection — a dinner at Prevenance is a surefire way to win them over.