The best seats in the house at the Jean-Georges Vongerichten’s compact Roppongi Hills outpost are the 14 exclusive berths at the counter where the show can match the food. Perched in front of the open kitchen, they provide ringside access to an exhibition of Japanese culinary showmanshio from Fumio Yonezawa, who trained under the eponymous master in New York. Once an evening he prepares a 13-course Omakase menu for the lucky few, while others can take advantage  of an à la carte menu in the upstairs lounge. 

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