Edition Koji Shimomura

Japanese chef Koji Shimomura trained at some of the best restaurants in France before returning to open his eponymous eatery in 2007. He quickly found a fan base, including our expert Patrice Martineau, chef de cuisine at Peter at the Peninsula Hotel Tokyo. “Shimomura has a light touch; he eschews heavy cream and thick reductions in favor of ingredients naturally rich in umami,” Martineau says. 

“His delicate mushroom and foie gras veloute tastes nostalgically of autumn and the foie gras terrine with fig is an unexpected but clever match for strawberry gelee."

The standout for Martineau though is Shimomura’s signature dish, John Dory, wrapped in crispy shredded kadyif pastry, atop a swirl of Parmesan broccoli sauce. “It is simply cooked to perfection,” says Martineau.

A dessert of chocolate ganache with olive oil, served alongside a drink of cacao water, rounds out the meal nicely