Chef Katy Cole brings her diners closer to produce at her farm-to-tablerestaurant in Meguro. Everything served in the warmly lit restaurant is organic, with produce arriving a few times a week from small farms in Hokkaido, Ehime and Kochi. The array of vegetables from the organic farms result in the most brilliantly multi-coloured dishes in Tokyo ,showcasing a kaleidoscope of seasonal fare.
Her creations, such as avocado with lentils and fuchsia-pink shibazuke yoghurt, are the kind of dishes celebrity nutritionists wish they had thought of for their cookbooks but didn’t. Yet Cole has no intention of branding her restaurant as a shrine for Instagram fanatics (though they no doubt lose their heads over the rustic flower arrangements and the gorgeous tableware she handcrafted herself). Instead, she is set on her philosophy of serving honest food with the best local ingredients.
If you don’t go for a whimsical wine dinner, go for the weekendbrunch and treat yourself to an avocado toast with perfectly poached eggs to remind you of all that is good and right with the world.