A self-driven perfectionist with a passion to please each person who walks through the door, executive chef Stephen Window of Roppongi has created a uniquely diverse and evolving menu that encourages guests to share plates for an exceptionally intimate dining experience. “I like to blend ingredients in a way that enhances a food’s true flavors,” says Window. “The harmonious blend of flavor, texture, and appearance are key.” Hot items on the menu right now include the Macadamia Nut Crusted Mahi Mahi with a silky-rich and aromatic curried korma sauce, the colorful signature Polynesian Crab Stack, and steamed Black Sea Bass with a scallion ginger sauce. (858/551-5252, www.roppongiusa.com) MARIA DESIDERATA MONTANA
