Crony

The story

Crony Tokyo – Michelin Two-Star Contemporary French in Higashiazabu

Crony

In Japanese, the word "crony" means a lifelong friend—someone you never tire of spending time with. That spirit of easy companionship drives this contemporary French restaurant in Tokyo's Higashiazabu neighborhood, where chef Michihiro Haruta and owner-sommelier Kazutaka Ozawa have built a kitchen and dining room that feels like a trusted circle.

The pair works with a carefully chosen network of producers and purveyors, sourcing ingredients that reflect a deep commitment to sustainability. The kitchen uses Tosa no Shiomaru salt, harvested naturally by sunlight and ocean breeze rather than fire, preserving minerals while reducing carbon emissions. Honey comes from beekeepers whose bees help sustain local plant life, and seafood is chosen to avoid vulnerable species and juvenile fish, favoring sustainably farmed options whenever possible. By prioritizing local ingredients from Japan's mountains, rivers, and seas, the team also minimizes food miles.

The tasting menu evolves with the seasons, shaped by what arrives from these trusted suppliers. Guests confirm allergies and dislikes at booking, allowing the kitchen to plan dishes around peak ingredients and reduce waste—a thoughtful approach that also ensures each course arrives at its best.

The wine list, curated by Ozawa, draws on a select group of importers and offers compelling pairings that complement the refined cooking.

The restaurant itself is intimate, with a private room and semi-private dining available. The dress code is smart casual; gentlemen are asked to avoid shorts, tank tops, and sandals. Reservations are for two or more guests, with a tasting menu served nightly from 18:00.

Crony's recognition as a Michelin Two-Star restaurant reflects the precision and care woven into every detail—from the salt on the plate to the warmth of the welcome. It is a place where the pleasure of good company and excellent contemporary French cuisine come together naturally.