Chef Yusuke Namai cooked in Chic Peut Etre in Hatchobori. Now he has a restaurant on the second floor on the edges of Hiroo. It is small and beautiful, the decor is sparse held in various grey tones. It shows his aesthetics which also is reflected in his food. I have eaten there some of the most beautiful dishes in my life. The plating but also the colours are simply mind-blowing.
One of his dishes, which he calls simply "GREY 2019" is hard to beat in complexity and taste. It is sanma (Pacific saury) on a blood sausage puree which includes some innards of bitter fish. This all gets covered with a meringue made out of sanma and bamboo charcoal to create the grey colour. This dish is pure genius, the colouring and the taste phenomenal.
His cooking is pure French but the ingredients and tastes which he incorporates in his cuisine set him apart, quite same way.