Suzuki

At this hidden Shintomicho gem, you're in for delicate and colourful meals prepared by an itamae with 15 years of experience in New York City (plus 13 in Japan, but he barely mentions it). Easy on the eye, uncompromisingly seasonal and ambitiously out-there in terms of flavours, chef Suzuki's cuisine feels almost underpriced – despite the fact you need to shell out around ¥11,000 (plus tax) for the omakase, the only option on the menu. This deal is composed of nine seasonal dishes, which draw on influences from French, Italian and fusion styles while remaining very Japanese both in terms of preparation techniques and presentation. On our visit, Suzuki's autumn menu included creations like marinated and grilled sanma (Pacific saury) and fresh ginkgo nut jam.