With a single marble table and speakeasy-style unmarked entrance, Ete may be Tokyo’s most exclusive eatery. The restaurant’s serene slate walls, adorned with constantly changing pieces of contemporary art, provide a fittingly chic backdrop for Natsuko Shoji’s inventive Japanese-French creations. Named Asia’s Best Pastry Chef in 2020, Shoji rose to fame on the back of her stunning, couture-inspired cakes—edible artworks based on patterns by Chanel and Louis Vuitton, painstakingly rendered in fresh fruit.

With a single marble table and speakeasy-style unmarked entrance, Ete may be Tokyo’s most exclusive eatery. Named Asia’s Best Pastry Chef in 2020, Shoji rose to fame on the back of her stunning, couture-inspired cakes – edible artworks based on patterns by Chanel and Louis Vuitton, painstakingly rendered in fresh fruit. But her savoury creations deserve equal praise: Signature dishes include delicate tilefish with crispy scales in clam broth, and tender slices of abalone layered over deep-fried bamboo shoots.

A hideaway restaurant in Shibuya Ward, Tokyo, where the phone number is not disclosed and reservations are only accepted for one group of four people per day. Owner-chef Natsuko Shoji opened this restaurant independently after gaining training at the popular restaurant Florilege. Mr. Shoji, who is talented as a pastry chef as well as a chef, uses a wide variety of Japanese ingredients to create beautiful dishes based on French cuisine.

Été is a private dining concept from chef Natsuko Shoji, an award-winning pastry chef and artist who was previously the sous chef at the two-Michelin-starred Florilège. Été has only one table that seats up to six people. Shoji and one or two assistants prepare the entire meal themselves.

Japan, 〒151-0066 Tokyo, Shibuya City, Nishihara, 3-chōme−23−１ 代々木上原羽田ビル. Serving only one group per day, été in Tokyo offers a private dining experience that engages every sense. The combination of art, Japanese hospitality, and a cozy setting invites guests to fully enjoy the moment.