Where friendship transcends dining, Crony Tokyo transforms a glass-walled townhouse near Roppongi into an intimate sanctuary where Chef Michihiro Haruta's modern French cuisine celebrates the bonds between guests, producers, and staff through extraordinary seasonal tasting menus.

Founded in December 2016 by the enduring partnership of Chef Michihiro Haruta and Sommelier Kazutaka Ozawa, Crony embodies its Japanese namesake—lifelong friends who share tea and deep conversation. Haruta's distinguished journey through three-Michelin-starred kitchens including Ledoyen in Paris, Saison in San Francisco, and Maaemo in Oslo shaped his philosophy of sustainable, ingredient-driven cuisine. This commitment earned Crony its first Michelin star in 2018, a second in 2021, and the prestigious Green Star for sustainability in 2023, while securing the No. 30 position on Asia's 50 Best Restaurants in 2025.

Haruta's contemporary French cuisine seamlessly weaves Scandinavian and North American techniques with Japan's finest seasonal ingredients, creating whimsical yet sophisticated dishes that tell stories of their origins. Signature creations include miniature Danish pastries filled with sea urchin, barely cooked pigeon breast crowned with cabbage and shaved white truffle, and Hokkaido scallop tartare nestled in cucumber-lined tartlets. Each tasting menu begins with seasonal tea service, reflecting the restaurant's core philosophy of connection and respect. Edible flowers, sourced through the chef's friendship with a local florist, add seasonal poetry to every plate while supporting the restaurant's zero-waste commitment.

The Scandinavian-inspired interior creates warmth through textured ceilings, checked cushions, and abundant houseplants, contrasting Tokyo's typical minimalist fine dining spaces. The open kitchen design invites transparency, allowing guests to witness the synchronized artistry of both kitchen and service staff who collectively present each course. Sommelier Kazutaka Ozawa, crowned Asia's Best Sommelier 2025, curates an exceptional wine program featuring 2,500 bottles across 600 varieties, with 99% focusing on French terroir from Champagne to rare 1960s vintages. His collaborative pairings with Chef Haruta enhance each dish's narrative through carefully selected wines from Burgundy, Alsace, and select Napa Valley producers.

Reservations at this exclusive venue require advance planning, as the intimate setting prioritizes quality over quantity. The restaurant's commitment to ingredient integrity means dietary accommodations require early notice, ensuring every guest experiences Haruta's vision of friendship through food. For Tokyo's most discerning diners seeking a deeply personal fine dining experience, Crony offers an unparalleled journey where culinary excellence meets genuine hospitality.