Serving top-quality seasonal Japanese cuisine in a standing-only venue is the unusual concept behind Chef Hiroshi Shimada's eponymous restaurant. For an average budget of Y5000 per person for food and drink, Shimada strives to create a meal that would cost three times as much at a more traditional sit-down restaurant (such as the Michelin-starred restaurant where he used to work), while maintaining enough turnover to still make a profit. So far it seems to be working; he's been getting rave reviews since the restaurant opened in January 2012.