No other restaurant in Tokyo has a setting to rival Kozue. Perched far above the fray on the 40th floor of the Park Hyatt, Kozue is still as swish as the day it opened in 1994, with a contemporary look (soaring ceiling, stylish tables and chairs) to match the confident modern inflections on kaiseki (japan‘s version of haute cuisine). The menu features torafugu puffer fish in winter, ayu sweetfish in summer, matsutake mushrooms in autumn, and year-round shabu-shabu of perfectly marbled beef from premium wagyu cattle. Book a window seat to enjoy a peerless view of the western hills and even (if the weather gods are smiling) Mt Fuji’s cone silhouetted in the distance.