Culinary wizard Yoshiaki Takazawa cooks for just ten diners a night at his sleek, modernist namesake restaurant in the Akasaka district, which perpetually makes global best restaurants lists. While a seat at Takazawa is a coveted treat, an oft-overlooked alternative is the chef’s newer, adjacent effort, Takazawabar. Still sleek, but slightly more casual (no reservation required), the bar features Takazawa hits such as his artfully plated vegetable parfait or fried Iwate guinea fowl liver. Accompanying them are an omakase-style, innovative beverage pairing by sommelier Thatcher Baker-Briggs, a veteran of San Francisco’s Saison. Expect highballs built with satsuma-orange distilled shochu or a beautifully balanced cocktail composed of Hakushu 12 single malt and an aged ume plum wine.