At Gaa, Chef Garima Arora brings Indian culinary traditions into conversation with Thailand’s produce and food culture. Served within a restored Thai house, the tasting menu is expressive, precise and confidently original.

Inside Janu Tokyo at Azabudai Hills, Hu Jing sets Cantonese tradition against a vivid contemporary interior. Chef Yusuke Yamaguchi moves from Peking duck and slow-cooked tonic soup to precisely grilled Kuroge Wagyu, supported by considered tea and Champagne pairings.

At Aman Tokyo, Arva pairs soulful Italian cooking with Kerry Hill’s monumental Japanese restraint, framing lobster linguine, cotoletta Milanese and tiramisù against the city skyline.