1F Agata Bldg. 22-8 Sakuragaoka-cho
Minutes away from the dazzling bustle of Shibuya, Cujorl is run by the talented young Masayo Funakoshi, a former sculptor who earned her chef whites at New York's Blue Hill and Paris's L'Astrance. Her brand of fusion is thoughtful and coherent, incorporating aspects of Italian, French, American, and Japanese cuisine. The result? Grilled oysters with Swiss chard and Vacherin Mont d'Or and homemade pastas like the sumptuous sea urchin tagliolini. In one of her most successful tricks, Funakoshi neatly rolls Japanese ramps inside paper-thin slices of veal, fries the bread crumbdusted packets, and serves them with milky Japanese cheese.
Tip: Order a bottlesuch as Noumin 2007 from Coco Farmfrom one of the best-edited Japanese wine lists in town (entrées, $32$55).