Only in hyper-eclectic Japan can you have a French-Indonesian meal at a restaurant called the Manhattan Grill in a food court dubbed the "Foodium." Chef Wayan Surbrata, who trained at the Four Seasons Resort in Bali, has a delicate, deft touch with such dishes as spicy roast-chicken salad, and steak marinated in cinnamon and soy sauce, served with shiitake mushrooms and gado-gado (shrimp-flavor rice crackers). One side of the minimalist restaurant is open to the
food court; the floor-to-ceiling windows on the other side don't afford much of a view. The square black-and-white ceramics set off the food especially well.
4F Atré Shinagawa, 2–18–1 Konan, Tokyo, 108-0075, Japan