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Il Mulino New York

Keyakizaka Dori, Roppongi Hills, tel: (81 3) 5786 0337

This  is a replica of the award-winning New York Italian restaurant of the same name - from the dimly lit interior  to  the elbow-to-elbow table arrangements. Before you've had a chance to read the limited but 'all good' choices,  plates of complimentary antipasti have arrived. Leave the diet at the door  because portions are US-sized and irresistible.  Garlic aficionados will love   the risotto, a dish that usually sings out for good seasoning. Veal features  often on the menu, with  10 dishes or so for about   5,500 yen ($390), as does seafood of the highest quality.

The Oak Door

Grand Hyatt Tokyo, Roppongi Hills, 6-10-3 Roppongi,

tel: (81 3) 4333 8888

The Oak Door has  a strong reputation for its aged beef, which is  on show inside a glass walled cabinet - the  centrepiece of the extensive open kitchen. Freshly baked fruit tarts are piled high on glistening stainless steel counters, their smell mingling with the  smoky aroma from the restaurant's enormous wood-fired ovens. Order the hockey puck-sized appetiser scallops, which are tender to the bite and cooked to perfection  in butter, 2,000 yen. The rack  of lamb seasoned with rosemary is another winner, as is the  fresh fish.

Olives

5/F West Walk, 6-10-1 Roppongi Hills, tel: (81 3) 5413 9571

Chef Todd English is a celebrity in the US,  known for reinventing Mediterranean fare and for his  fashionable restaurants in places such as Aspen and Las Vegas. Olives, his first Tokyo venture, delivers on all  counts, including decor, service and grub - just what you'd expect from a  multi-award winner.  Expect unfussy yet heartwarming fare. Freshly baked bread is served with English's signature 13- olive tapenade, the beef is mostly sourced from Kobe,  and  the desserts are heavy but too heavenly to resist.

Sadler

6-11-1 Roppongi Hills,

tel: (81 3) 5770 3316

What is it with Italian restaurants and Tokyo? There are so many in the city - about 30,000 - that it's a challenge finding other varieties of cuisine that deliver on taste and price. Sadler fails on both counts.  It's  probably one of the most expensive restaurants in town and its food is far from uniform. Italian chef Claudio Sadler opened a branch of his Michelin two-star Milan restaurant Sadler and its adjoining middle-priced, more casual option L'Estasi in Roppongi Hills two years ago, and during that period has risen to the culinary heights.

Sukiyabashi Jiro

Residence B, Keyakizaka Dori, 6-12-2 Roppongi Hills,

tel: (81 3) 5413 6626

In an intimate room  bathed in warm light, chef Takashi Ono masterfully prepares his sushi. His mentor is  his well-known master-chef father, 80-year-old Jiro Ono, who's known as a bit of a sushi trainspotter because of his strict approach to his trade  (Rule No1: Soy sauce is barred). Sukiyabashi Jiro is famed for  serving its dishes in a particular order. Bank on spending 20,000 yen a head, and leaving full but not uncomfortable after having eaten an A-Z of marine life, including amberjack, flounder and squid.



Roppongi Hills