Cuisine:

• Australian and New Zealand
• Contemporary

Salt Description:
Australian unpretentiousness is most evident in this modest, well-appointed restaurant in Tokyo's fashionably new Shin-Marunouchi building, a collection of hot shops and dining outlets. It's all done up with modern furniture in calming browns and beige, and occasional bursts of design inspiration such as the huge reading lamps that hang above diners' heads in the center of the room. The food is distinctly fusion, which can be a tired concept, except that Sydney chef Luke Mangan does the mix so well that you don't mind. We've ordered the daily specials on several occasions and they've always been good: one day, deep-fried pork with crackling skin was made into a confit and then layered with pickled crab and tofu; another day, goat cheese was wrapped and fried tempura-style, and topped with grilled sardines. Don't miss the chocolate crème brûlée, which is dark and sinful, and a chocoholic's dream.


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