I have heard that Paris chef Dominique Bouchet has opened up a restaurant in Tokyo. Have any Tokyo Chowhounders tried it? I have dined at the Paris location and it was spectacular. Mr. Bouchet, prior to striking out on his own, started at Robuchon, then went on to head La Tour D'argent when it had 3 Michelin stars. I'm curious if the Tokyo location is as good as the Paris restaurant, where it is located, and if it is indeed open.