01 Inua

2-13-12 Fujimi, Chiyoda-ku, Tokyo 102-8552 Japan

FAMOUSLY ASSOCIATED with Noma, Inua is not only a firsttime partnership with the feted Danish restaurant, but its executive chef is also German-born chef Thomas Frebel, who formerly led research and development at Noma. This hot addition to Tokyo’s thriving dining scene is much more than a big name—Inua’s cuisine delves deep into Japanese culture to express a fine balance of flavour with surprising ingredient combinations.

Much like how Noma’s Ants on a Shrimp shocked the world of fine dining by serving insects, one of Inua’s notable offerings is its bee larva claypot rice, which has been on the menu since its opening in June 2018. However, the dish wasn’t created as a novelty; in fact, eating bee larva is a long-held Japanese tradition, particularly in the mountainous regions. And while the restaurant’s name originates from Inuit culture to describe the “spirit that is inherent in every living being”, this mindset also represents a similar ancient Japanese belief.

That said, Frebel is also well aware that the thought of eating insects might scare some diners, but he remains adamant about changing mindsets and only serves a degustation menu.