Hal Yamashita

The concept of this Japanese and Western fusion joint is ‘Zen’. The chef, who comes from Kobe, pays great attention to all ingredients including the rice, meat, vegetables and seasonings, changing his menu every day depending on what's available. For an exquisite tipple, try the Kobe Nada no Sake, brewed at the restaurant’s own brewery and only available at this Tokyo branch. There's a special menu for children under six.