This summer, Quilbeuf will also roll out a second branch of his popular Spanish gastrobar, Gracia, in a larger space with terrace seating in Ichigaya.įormer World Barista Champion Hide Izaki creates “the ultimate coffee break” with rare specialty brews, bespoke Japanese ceramics, and seasonal sweets prepared by restaurant Narisawa at Cokuun, which launches in early autumn. Looking to indulge your sweet tooth? Head to Azuki to Kouri, a stylish shaved ice spot specializing in fresh-fruit kakigori, or pick up one of Jerome Quilbeuf’s signature burnt Basque cheesecakes at the chef’s eponymous shop in Ginza’s new Exit Melsa. After 9:00 p.m., the restaurant transforms into the more casual Ye Hong Kong, serving epic family-style feasts in two private rooms. At Nine by La Cime, chefs Yusuke Takada (of Osaka’s two-Michelin-starred La Cime) and Toru Tokushima create provocative, seafood-centric tasting menus, and Ippei Hanten a hidden six-seat counter devoted to Cantonese fine dining. Other notable additions include 3110NZ by LDH Kitchen, an art gallery-cum-sushi joint collaboration between gallery Nanzuka Underground and renowned Sushi Saito, set in a futuristic space with glowing recessed lighting cut into the white walls.
Virgilio Martinez’s brand-new Maz Tokyo, led by Santiago Fernandez, explores Peru’s diverse terrain and food culture in inventive combinations like iwana river fish topped with watermelon granita and coconut-herb sauce, and desserts that use every part of the cacao fruit-from the fermented and roasted rind to a sweet-and-tart jelly made from the pulp inside the pod. A few blocks away at Ginza Yuzan, Japanese-American chef Keiichiro Kurobe (of L.A.’s Hinoki and The Bird fame) offers a taste of California-style multiculturalism with dishes such as claypot-cooked arroz con pollo and egg-filled arancini with umami sauce. Iacoviello’s dazzling presentations match the interior outfitted with antique mirrors and tables set with Gucci cups and plates. At Gucci Osteria da Massimo Bottura, head chef Antonio Iacoviello interprets Japanese ingredients through the lens of Italian cuisine (think eggplant Parmigiana-meets-spaghetti aglio e olio, in a smoky dashi of fermented eggplant).
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