Aquavit

Opened in 2008, this Tokyo outpost of New York's Michelin-starred Aquavit is most likely the top place for Nordic fine dining in the city. Having taken up the position in July 2017, new executive chef Takashi Chiba has a background in French cuisine, so don't be surprised to encounter fusion takes on typical Nordic ingredients including beet, herring, salmon and venison. Chiba lets his diverse skills do the talking in the Chef's Tasting menu (¥9,504, service charge not included, wine pairing available), a 12-15-course tour de force that serves as an apt introduction to the flavours of the cold north. Although the individual dishes are minimalist to say the least, even big eaters won't leave hungry at the end. Affordable set menus (from ¥3,780) are available at lunchtime – a perfect occasion to check out the refined and spacious dining hall and its Scandinavian décor.