Nihonbashi Yukari

At this quiet restaurant on a gritty street near Tokyo Station, the chef in charge is 2002 Iron Chef champ Kimio Nonaga. Working from behind a chef’s counter, he prepares innovative, delicate specialties using ingredients like Kyo-yasai vegetables from Kyoto—mizuna, dark red carrots, eggplant, daikon—and presenting them in a stunning variety of vessels that change with the seasons

We loved: Frozen black-bean custard dessert dusted with toasty kinako (soybean flour).