Chef Kenji Sugawara was one of Japan's pioneers in the art of California cuisine, and his "Tokyo international" style is unique and exciting. Menu descriptions include plenty of exotic Asian ingredients and spices, but they're handled delicately, adding subtle flavors that are skillfully balanced. The glassed-in open kitchen adds some energy and liveliness to the cozy dining room, which seats just 14. The wine list is small but diverse and reasonably priced; lunch is priced from Y1200, and the prix-fixe dinner menu is Y5800.