Having spent nearly two decades at the helm of the late Chef Joël Robuchon's prestigious Tokyo outpost, Alain Verzeroli leads the charge at this highly promising French-Japanese spot. At once luxurious and cozy, the space features a monochromatic palette, sleek cocktail lounge and sultry vibe that begs for a date night.
The focus is its open kitchen, where the chef strikes an intense, monk-like figure as he prepares seasonal and delightfully inspired dishes. While some flavors are decidedly more French (duck à l'orange), find Japanese touches in the seaweed-infused breads and Icelandic cod in sake-cream sauce. Desserts are as outstanding as the beverages, as in the passion fruit mousse and "cheesecake cream" covered by a crunchy disc of Okinawa brown sugar.