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As its name suggests, the cuisine at Joun unfolds like drifting clouds. Gentle in flavor yet layered in depth, the omakase centers on Japan’s most coveted wagyu and seasonal delicacies. The menu follows an ingredient calendar that Chef Akiyuki Yamauchi compiles annually, allowing guests to time thei ... (read more)
Equally famous for being impossible to book and not accepting media attention, Nihonryori Hijikata sits at the pinnacle of Japanese dining. A career spanning 45 years has not quashed this chef’s dream to elevate his creations and surprise and delight guests with the best of Japan’s premium ingredien ... (read more)
A beacon among authentic counter restaurants – a waning style – Kappo Shinsuke is all about premium ingredients in simple preparations that strip away superfluous elements and garnishes, served straight from the chef’s hands to guests. The comfortable atmosphere created by the mother-son team puts g ... (read more)
Kyokaiseki Hachisen is a couple’s long pursuit for the ultimate kaiseki experience. From exquisite seasonal recipes to subtle details like hand-picked flowers, Masayoshi Amano and his wife have enchanted guests with their warm hospitality for thirty years. Curated by the chef who is also a Zen pries ... (read more)
