German-born chef and Noma alumnus Thomas Frebel leads an international team of young chefs here at Inua, one of Tokyo's most talked about openings in recent years. With its focus on sourcing the best local produce – be it prized enoki mushrooms from Hokkaidō, wild pepper from Okinawa or bee larva from Nagano – the 15-course set menu is one hell of a trip.
Reservations required; book online for seatings from 6pm to 8pm. With notice, vegetarian or vegan menus can be arranged. Add on an alcohol pairing for ¥12,500 (for non-alcohol ¥9500). Inua also offers an abridged course (¥19,800, alcohol/non-alcohol pairing ¥9500/7000). Everything is plated to delight and surprise and of course the space is a perfect pairing of Nordic and Japanese design.