Chef Guillaume Bracaval offers French cuisine as only Japan can express it. Respect for Japan’s terroir shines in Bracaval’s near-total reliance on domestic ingredients. Animal fats and dairy products are used sparingly, with an aim for a delicate cuisine that is also healthy. Inspired by sushi toppings, the chef stocks fish and dashi, fusing Japanese and French influences. Gorgeously produced desserts are works of modern art.