Minato-ku

Minato-ku, Japan

Toumin

At a second-floor counter in Nishiazabu, Toumin sits at the intersection of French technique and Japan's seasonal produce traditions. Chef Kazuya Iguchi, whose training included time with vegetable-focused French chef Michel Bras, builds a single fixed menu around fermentation, meat, fish, and a depth of vegetable work that earned recognition from the We're Smart Green Guide.