Cenci – Kyoto
Cenci’s ten-course tasting menu reads like an invitation to explore. Fermented vegetables, artisanal cheeses and hams, and a plethora of unusual plants, grains, fruits, fish, and meats flow from the kitchen.
Ryuzu – Tokyo
Chef Ryuta has earned high praise for his cuisine where Japanese seasonality and ingredients meet French technique at Restaurant Ryuzu.
Wagyu Ushitomi Ginza
Wagyu Ushitomi Ginza is an intimate, 8 seat “Meat Kappo” where the spotlight shines on masterful preparation of premium wagyu.