Crony

A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table.

Crony as a circle of friends

• Crony’s name and philosophy express a commitment to a lasting social circle: the restaurant means 'eternal tea-time friend' and aims to include customers, producers, and supporters in a continuing circle of conversation and support.

A two-Michelin-star, sustainability-forward tasting menu with Nordic influence

• Crony was promoted to two Michelin stars in the 2022 guide and retains them in 2025. Its tasting menu is about 18 courses, blending French, Scandinavian, and North American techniques with Japanese ingredients, and emphasizes seasonal, sustainable sourcing (e.g., whimsical dishes with edible flowers and inventive presentations).

Warm, cosseting interiors that stand out in Tokyo

• In contrast to the austere aesthetics of many Tokyo spots, Crony features a textured ceiling, checked cushions, and glossy houseplants, creating a welcoming, intimate atmosphere.

Signature Ingredients

• Sea urchin (uni): A cornerstone of Crony’s tasting menu, sea urchin features prominently in Crony’s playful, ocean-forward approach. The restaurant has been noted for miniature flaky Danish pastries stuffed with sea urchin, illustrating its commitment to showcasing the briny sweetness and creamy texture of uni within its Nordic-French inspired framework. Sourcing is framed around high-quality producers to heighten the dish’s purity and umami without overpowering balance.
• White truffle: Used as a finishing aroma and luxury accent, white truffle appears in dishes such as a barely cooked pigeon breast topped with cabbage and white truffle shavings. This ingredient highlights Crony’s ability to layer depth and fragrance, elevating a delicate protein with an unmistakable, seasonal truffle character.
• Edible flowers: An integral part of Crony’s ingredient-driven, aesthetics-forward plates, edible flowers provide perfume, color, and subtle flavor notes that align with Haruta’s emphasis on seasonal, delicate composition. They are a signature method for enhancing aroma and balance across courses.
• Wagyu beef: Crony’s meat courses showcase high-quality Wagyu beef, including rib roast preparations that emphasize rich, nuanced beef flavor. This ingredient embodies Crony’s modern French technique applied to premium Japanese beef, delivering depth without heaviness.
• Dehydrated herb powder (herbal crunch): Crony’s desserts and finishing sauces sometimes incorporate a crunchy powder of dehydrated herbs, as seen in milk pudding presentations. This technique highlights a textural contrast and herbaceous aroma, reinforcing the restaurant’s interest in innovative, aromatic garnishes and enhancements.

Tasting Menu at Crony (Tokyo)

• Omakase tasting menu: ¥28,600 (Tax included. A service charge of 10% will be added.)
• Mineral water: ¥1,320 per person

Hours: 18:00–20:00 (L.O.) Notes: This reflects Crony's official menu as published; the sources provided do not list per-dish prices for signature dishes, only the tasting menu price and water surcharge.