Union Square Tokyo
Open, airy, and contemporary (floor-to-ceiling windows, exposed brick, wooden floors, and ulphostered banquettes), Union Square brings the success of New York chef Danny Meyer's cafe of the same name to Tokyo, where it's reinterpreted by chefs Michael Romano and Yoshichika Matsuda. The menu focuses on seasonal ingredients in dishes such as salt-crusted Waygu steak, roasted duck with bourbon-orange glaze and endive, and risotto with seared fois gras. Cosmopolitan in nature, the restaurant caters to the expat and business communities, meaning guests are greeted and served in English. Outdoor dining is available, weather permitting.
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