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Indomitable chef Kazuhisa Tashiro offers one-of-a-kind dishes like truffle-flavoured sardines cooked in layers with potatoes, black pork rillette and sardine potage at this Aoyama institution that's been around for a good three decades now. His attention to detail is particularly evident in the vegetables used – chef Tashiro regularly visits farms, meets with producers and brings back the very best stuff before turning it into both garnish and entire veg-only dishes. The prix fixe dinners (from ¥7,000) are particularly good value.