Édition Koji Shimomura

With seven years of training in France under his belt, champion chef Koji Shimomura conjures up light but elegant and flavourful cuisine at Édition, his Roppongi-Itchome base and one of the most vaunted upscale French restaurants in the city. Butter and cream are kept to a minimum, as evidenced by Shimomura's signature Seaweed-flavoured Cold Oysters, cooked with sea water and served with citrus-water gelée. Everything here, from the tables and chairs to the cutlery and kitchen utensils, is handpicked by the chef himself – that's how serious he is about creating a unique atmosphere to go with your meal.