For one of my more special one-on-one bounenkais (end of year catch-ups) I thought it would be nice to try Hiromichi in Ebisu. The chef was formerly at Chemins, Akasaka. I know this because everyone I've read on the net quotes this fact. I guess this is supposed to mean he's pretty good, because Chemins has one of those dreadfully sought after Michelin stars.
Hiromichi-san just got his own star (omedetou!) so I went along to see what the fuss was about, and I can definitely say that the star was well earned. The prices are extremely reasonable (7,500 for the dinner set) and the quality of cooking is excellent.
Little amuse of hibiscus and olive (strange combination but not unpleasant).
The foie gras was beautifully cooked. I tend to prefer it with a more acidic sauce than the cream sauce here, but no complaints.