where you need to eat right now

Hidden among a tangle of side streets in residential Azabu-juban is Liberte a Table de TAKEDA, an understated gem showing off Kenji Takeda’s highly polished and expressive cooking, which incorporates Japanese products and aesthetics into vibrant dishes based on French cuisine. An assemblage of tender whelk and mountain vegetables -- a springtime delicacy -- swims in an emerald-green pool of shellfish broth blended with pureed herbs. Served with a fruity sake from Akita Prefecture, the match is sublime.