Robbie Swinnerton is raving about a new restaurant in Hiroo that he says offers a vegetarian lunch, and a course dinner if you book ahead:

Using super-fresh seasonal ingredients is a non-negotiable for any high-end chef. But Ueki, even more than most, is focusing on the vegetable kingdom, often using indigenous varieties rarely found outside of Japanese cuisine. This came about from the years he spent in Nagano Prefecture, where he was working directly with the market gardeners whose produce — grown organically, naturally — he was cooking daily.

Vegetables play a prominent role throughout his meals, from the first amuse bouche taste-teaser to the final dessert.

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