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.