What's it all about? France meets Japan at this tiny fine dining restaurant, which fuses Asian ingredients and European technique to acclaimed effect.
What's on the menu? Expect a procession of around 10 dishes, from a bite-sized combination of turnip purée, sea urchin and caramelised onion to a larger plate of pigeon cooked with hay accompanied by cacao sauce, barley oil and brown rice chips. Chocolate Mont Blanc with pear, chestnut and caramel ice cream makes for a sweet finish.
What's the vibe? Intimate and attentive – the cosy, softly lit dining room only seats 18 people, with owner-sommelier Naotaka Ohashi gliding between tables to ensure guests want for nothing.
What else? The restaurant regularly organises collaborations and events with other chefs, most recently a Seven Samurai dinner bringing together seven sake breweries and seven chefs with different culinary styles.
Don't miss: Dessert. Pastry chef Kiriko Nakamura is so talented that last year the restaurant temporarily ditched its usual lunch dishes and ran a six-course dessert-only tasting menu, paired with tea or sake. Try the signature panna cotta with grape sorbet, topped with Asian pear balsamic vinegar and olive oil.
Name game: Tirpse is 'esprit' backwards – a nod to the kitchen's creative spirit.
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