This intimate dining room in Akasaka seats just ten at a time and offers Japanese-French fusion kaiseki created by chef Yoshiaki Takazawa and his wife Akiko since 2005; it´s also omakase style (you can tell him what your budget is and he´ll put it together for you). His most famous signatures is a ratatouille extravaganza of 15 vegetables encased in red cabbage, and notable among his other delicacies are "spaghetti" made from scallop puree and garnished with murasaki (purple sea urchin); and "Seven Tools," a multi-texture/flavor ensemble of various parts of monkfish.

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

Takazawa