Dîner sur placeThe concept is 'French cuisine on a journey through Japan's four seasons.' Seasonal ingredients are treated with French techniques to create a delicate cuisine. Dishes of vegetables that don't fit Japan's strict standards for shape and colour are served on vessels reimagined from discarded glass. The purpose of this sustainable odyssey, considerate of both food and environment, is to point to a future of new perspectives and destinations in which harmony with the environment is celebrated. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/plaiga-tokyo Michelin Distinction: Selected Restaurants Price: ¥¥¥
