With its textured ceiling, checked cushions and glossy houseplants, Crony’s interiors are warm and cosseting, particularly in comparison to the austere aesthetic of many Tokyo restaurants. Michihiro Haruta – who has spent times in the kitchens of France and the US in renowned restaurants such as Ledoyen in Paris and San Francisco’s Saison – applies French, Scandinavian and North American techniques to quality Japanese ingredients resulting in whimsical tasting menus. Think miniature flaky Danish pastries stuffed with sea urchin; barely cooked pigeon breast topped with cabbage and white truffle shavings; and milk pudding crowned in a crunchy powder of dehydrated herbs. The excellent wine list includes French classics, as well as up and coming Californian growers.
MB1F, Nishiazabu FT Building, 2-25-24, Minato-ku, Tokyo, 106-0031