Friendship focus: Opened in December 2016 by Chef Michihiro Haruta and sommelier Kazu Ozawa, Crony was born from their shared vision of combining culinary artistry with sustainable practices. Their 15-year friendship serves as the foundation for nurturing connections with local farmers, fishers, and food purveyors, reflected in the venue’s name, which roughly translates to “a lifelong friend with whom you could drink tea.” This same ethos is mirrored in the connection between team and guest, who are welcomed into the two-story home in which the hygge – or cozy – Scandinavian-designed restaurant is housed, boasting a welcoming, familial atmosphere. Greeted by a fully open kitchen, guests can feel the synchronized movements of the dynamic kitchen through sights, smells, and sounds, as if dining in a friend’s home.

Sustainability as a core tenet: Crony’s proactive attitude towards food waste reduction embodies the venue’s overarching dedication to sustainability. The restaurant also avoids juvenile fish and vulnerable species, opting instead for sustainably farmed seafood; utilizes only naturally-harvested Tosa no Shiomaru salt; and supports bee farmers to encourage increased pollination. Furthermore, techniques such as fermentation and the use of imperfect vegetables highlight the creative approach to ingredient selection and preparation while minimizing carbon footprint.

Less is more: Using a concept of subtraction, Crony keeps ingredients to a minimum, instead honoring their inherent range of flavors. Through fermentation, roasting, and pickling, the team showcases ingredient latitude, culminating in plates that intertwine various expressions of a single ingredient. Case in point, a cup of tea serves as a welcome drink, bestowing upon each guest the “crony” friendship title. At the meal’s conclusion, an ice cream is crafted from the same seasonal Japanese tea leaves – using a second and third brew – thereby minimizing waste while engaging the senses.

Crossing cultures: Chef Haruta – who has spent time in the kitchens of renowned restaurants Ledoyen in Paris, Kadeau in Copenhagen, Maaemo in Oslo, and Saison in San Francisco – applies French, Scandinavian and North American techniques to Japanese ingredients. As a French restaurant, Crony offers over 500 wine varietals, from Old World to New. In recent years, Crony has garnered notable accolades, including a Michelin Star awarded in the 2018 Tokyo Guide and promotion to two Stars in 2022. In 2024, it was ranked #58 on Asia’s 50 Best Restaurants list, further affirming its status as a leader in the region's culinary scene.

Crony, 1 Chome-20-3 Higashiazabu, Minato City, Tokyo 106-0044, Japan

This article was originally written for and published on the Asia's 50 Best Restaurants website here.