[category]
[title]
Something of a local institution, Feu opened in 1980 and has fought hard to stay on the cutting edge of Tokyo-style French cooking ever since. Modern, seasonal and orthodox are apt descriptions for chef Hiroyuki Matsumoto's cuisine, which is best accompanied by a carefully picked bottle from a selection of over 300 varieties. Feu is a white tablecloth kind of place, but not overly formal or stuck up.