The best Tokyo restaurant openings in 2016, so far

A good salad is surprisingly hard to find in Tokyo. They tend to fall into two camps – bland but healthy, or laden with so much fattening dressing you might as well eat a burger. Thank the stars then for the light, creative salads offered by Franze & Evans, which opened in Omotesando earlier this year. This deli-style café is an import from Shoreditch in east London – and happily the hip vibe has survived the trip...

At last, a contemporary Greek restaurant has landed in Tokyo. Two well-known Australian restaurateurs, Jonathan Barthelmess and Sam Christie, have brought their award-winning Sydney restaurant The Apollo to Tokyu Plaza Ginza. The space occupies a prime position on the top floor, with floor-to-ceiling glass windows offering a 270-degree view over the city. Exposed concrete and pared-down fittings lend a relaxed and modern feel to the space...

The fruit sandwich at Ginza Sembikiya Tsukiji is what lunchbox dreams are made of. Abandon your tired ham and cheese affairs and embrace fresh strawberries, crisp slices of apple, melon, peach and crunchy chestnut, all slathered with whipped cream and sandwiched between sliced white bread, crusts removed of course. Opened over 120 years ago, the Ginza Sembikiya shop has a longstanding reputation...

In a secluded garden oasis far from the bustling streets below, Rosemary’s brings New York’s West Village to a rooftop in Shinjuku. Atop the sixth floor of the newly opened Newoman shopping complex, Rosemary’s is a New York-style Italian restaurant with a focus on seasonal organic produce. A vast terrace sits smartly amongst the lush surrounds and guests are free to wander up the stairs to the rooftop kitchen garden...

Wild game has yet to make much headway in Japan, but Yakiyama is looking to change all that with its Nakameguro opening. Their main restaurant is located in Oita prefecture on the island of Kyushu, where the concept is a simple one – to hunt wild animals that are a nuisance to crops and local farmers, and serve them grilled over hot coals. The surrounds are far more urban here, but the grilling part remains the same...