In the Minato district, Toshiya Kadowaki has been wowing diners for 26 years with his kaiseki (aka kaiseki-ryori, a banquet with many courses meant to showcase a chef´s versatility) in a small intimate space with a table for just six. The chef is known for blending traditional Japanese techniques and flavors with modern and international influences, yielding dishes in which, to quote Michelin, "ingredients in season come together to create fleeting sensations that linger in the memory forever." Examples include his signature truffle rice, a masterful sashimi platter, miso soup with clams, and a host of matcha desserts. 

Read more in Tripatini contributor Rohny Jones´ post 8 of Tokyo´s Best Michelin-starred Japanese Restaurants.

Azabu Kadowaki