Standing tall over the Nihonbashi district – the capital’s Kilometre Zero, now a commercial hub with hints of history and culture – the sleek sophistication we’ve come to expect from Mandarin Oriental weaves elements of character into its polished appearance. Mirroring the landscape of the Land of the Rising Sun, a design concept titled ‘Woods and Water’ takes inspiration from the scenery of rural Japan, in a sentiment that places the hotel between its majestic mountains and babbling brooks. Envisioned as a great and evergreen tree, it grants shelter in supreme comfort beneath its branches, and many a table for groups to gather around.

Speaking of speciality dining, ten of the twelve world-class establishments found within sit pride of place on the two topmost floors of the 38-storey Mitsui Tower. Their dusting of Michelin stars are all too fitting at such lofty heights, where views stretch towards the Tokyo Skytree in the east, and on a clear day, the magnificence of Mount Fuji to the west. Though interestingly rather opposite, the intricacies of the Tapas Molecular Bar and high-flying familiarity of The Pizza Bar on the 38th prove the most popular. While in the latter, Executive Chef Daniele Cason prefers to elevate a much-loved classic of organic crust topped with fresh buffalo mozzarella, basil and tomato; Chef de Cuisine Kento Ushikubo’s artistry lies in disassembling dishes in the former, applying scientific precision for delectable results.