IBASHO 広尾 4F

The name means ‘a tranquil space surrounded by lush greenery’. It conveys the richness of Japanese culture, which cherishes the beauty of the changing seasons. Featuring vibrant vegetable and seafood delicacies, the menu reflects the emotions of each season in both presentation and tableware. By serving shojin ryori, the vegetarian cuisine developed by Zen monks, the restaurant aims to preserve ancient culinary tradition. It values its connection to the Zen-sect Tengenji Temple, as it is located in the grounds.

Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide

With the joy of choice at its heart, this restaurant offers an à la carte selection alongside a curated list of aged wines. Foie gras is served as confit; seafood and meat dressed in sauces redolent with wine. Classical techniques are honoured. Crab baked in pastry is filled with scrambled egg to lend a note of familiarity. Classic cuisine meets aged sake in harmonious union. The very essence cultivated through the history of French gastronomy.

For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

The chef was a fishmonger before pursuing the path of the sushi artisan. Every sushi piece he forms is an expression of gratitude to the fishermen and wholesalers. The meal begins with hand-delivered negitoromaki (roll sushi of tuna and green onions). Pairing rolls of monkfish liver and kanpyo (dried gourd) with sweet, thick kijoshu is inspired by how foie gras matches so well with botrytised wine. The omakase set menu is wonderfully satisfying with its generous selection of items. Add to all this the three requisites of good service: awareness, attentiveness and smiles. No wonder reservations

Kaiseki prepared with a sushi chef’s sensibility. Abalone risotto is a luxury, prepared with generous lashings of boiled abalone. In an original interpretation, tuna is sliced thin, to complement the light soy sauce. Rice is prepared a sushi chef’s way, cooked with a minimum of water to bring out the flavour when eaten. Pu-erh tea is served after dinner, reflecting the chef’s culinary experience in Shanghai. Bursting with passion and ambition to innovate, Sassa is moving Japanese cuisine forward.

The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.