Crony
Fine Dining Restaurant
Tokyo, Japan
About Crony
Nestled within a renovated townhouse, the inviting, houseplant-adorned interior of two-Michelin-starred Crony eschews the typical minimalist of high-end Japanese restaurants.
Chef Michihiro Haruta, drawing from his experiences in acclaimed kitchens across France and the United States, crafts creative tasting menus that showcase Japanese ingredients through a global lens. Dishes like delicate Hokkaido scallop tartare nestled in crisp cucumber-lined tartlets, and magochi flathead adorned with custom caviar and edible blossoms in a chilled kombu dashi, exemplify his delicate approach. A perfectly grilled isaki (grunt fish) paired with sweet tomato puree and a tomato water emulsion further demonstrates Haruta's balance of flavour and technique. Notably, Crony's commitment to sustainability has earned it a coveted Michelin Green Star.
The cellar houses an impressive 600 varieties with a total inventory of 2,500 bottles. Staying true to its French culinary roots, the restaurant's wine list is almost exclusively French, comprising 99% of the offerings. While Champagne and Burgundy feature prominently, the collection spans various French regions, featuring vintages dating back to the 1960s. Crony prides itself on its diverse selection, forgoing strict adherence to natural wines or specific producers in favour of a broad, high-quality range that complements its innovative menu.
Great for
- Big wine list
Crony awards
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2 Michelin Stars
élevé
