Shichi Jyu Ni Kou
Akio Saito’s menu at his restaurant in the Tokyo Station Hotel uses seasonal, organic ingredients to prepare kaiseki, a traditional Japanese multi-course meal. (The restaurant's name translates as "The 72 Seasons," a reference to the traditional Japanese calendar of five-day periods with evocative names like "Last Frost, Rice Seedlings Grow" and "Wheat Ripens.") The full kaiseki experience can be lengthy, and Saito’s lunch set, which might include tuna sashimi or grilled chicken marinated in miso, is a faster, though also delicious, alternative. Ask when making your reservation and he will prepare macrobiotic and vegetarian meals.