Run by the dynamic duo of manager-sommelier Kenichiro Sasakura and chef Tadashi Harashima, Allié took Azabu-Juban by storm soon after opening in February 2016. Combining his knowledge of top-grade Japanese ingredients such as fugu and seasonal vegetables with French sensibilities and flavours, Chef Harashima conjures up refined fusion fare – particularly spectacular is his pufferfish fritter, made with Ariake seaweed sauce and citrus. Complementing the dishes are wines picked out by Sasakura, a veteran of establishments like Ginza's Beige and Dominique Bouchet. This one's well worth a visit even if you're not planning on a sit-down dinner, as the counter offers a highly competent wine bar experience.
