Whitegrass

Chef Takuya Yamashita’s hallmark involves using French techniques to bring out the best of seasonal, mainly Japanese ingredients. His inventive and intriguing tasting menus unveil delicate and attractive dishes like Hokkaido scallop with Mont D’Or and Miyazaki Wagyu in cognac sauce. The stylish restaurant is housed in a historic converted convent, complete with a dome roof and marble tables. The wine list also features an array of sake.