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Its classical, Western-style stone building has been around since the 1920s, but Aoyama's L'eau a la Bouche is a little more modern than that. Specialising in both visually and culinarily pleasing French cuisine, the restaurant adheres to the ethos of 'food as art', with chef Nakajima conjuring up some seriously memorable dishes. The wine cellar stores more than 450 bottles, all hand-picked by the resident sommelier, so you're sure to find something to your liking.