Some of the dishes we ate at La Verre Volé à Tokyo least Sunday. It's clearly French and there's no messing with the Paris boudin noir recipe but there's still a Japanese sensibility about it - in the pickles for example, or the raw aubergines with the terrine and the seaweed 'tempura' of course. The seafood and rice dish owed its origin to many cultures and was truly delicious. Just right for white Jura wines.
And there's always the chance you might be lucky and run into @kentarovin!