Traveling Around the World for Food ;
supertastermel’s 10 Restaurant Picks

Cuisine[s] Michel Troisgros is a 2-star contemporary French restaurant overseen by renowned Chef Michel Troigros of Maison Troisgros in France which has maintained its 3-star status for over 45 years.

The Executive Chef in Tokyo is Guillaume Bracaval who has worked at esteemed restaurants in France including L'Arpege, Ledoyen, L'Ambroisie and of course Maison Troisgros. The dining room draws inspirations from both Japanese and French designs by using all natural materials and walnut wood to imitate the peacefulness of the French countryside, and it is especially pleasing during the day time. Although the cuisine is based on traditional French culinary techniques, the food at Cuisine[s] Michel Troisgros is not heavy at all but rather light and well-balanced with Japanese influences. Cheese lovers will be especially delighted with the extensive cheese collection which is wheeled out on a cart for diners to choose from!

Ginza Toyoda is a 2-star kaiseki restaurant located right in the middle of Ginza.

Chef Kennichi Okamoto trained in Kansai and the food is simple and unpretentious - similar with the decor at the restaurant. Sit at the counter to watch the chef in action or in one of the private rooms which faces the streets in Ginza. The attentive service and elegant atmosphere at Ginza Toyoda makes for a nice escape from the bustling neighborhood.

Experience exquisite kaiseki cuisine in a traditional setting at 3-star Hyotei which was founded as a tea shop serving travelers who were on their way to the Nanzenji temple more than 400 years ago!

The restaurant is most famous for their soft-boiled eggs which were seen as a rare and luxurious item back then. If you want to try their famous tamago without going for the full meal, Hyotei also serves breakfast in an adjacent building. Upon arrival for our meal, we were led through a picturesque garden to our own private tatami room with a sliding door that opened up into the garden. Each of the rooms were independently built which had been carefully preserved and I certainly felt like I was stepping back in time as I was enjoying my meal in the rustic tea room.

Not only was the food creative and impressive, the service was superb from start to finish at 2-star L'Effervescence.

The Chef Shinobu Namae has worked at Michel Bras TOYA Japon and Heston Blumenthal's The Fat Duck in UK before opening up his own restaurant in 2010. As the winner of the Asia's 50 Best Restaurants' Sustainable Restaurant Award, the chef demonstrates his commitment to the environment and natural resources.The cuisine here is very much modern French using prime Japanese ingredients with a playful take on the food and seasons. The gorgeous dining room and intimate atmosphere is also perfect for special occasions and celebrations - I celebrated my birthday here a few years ago and it is still one of my favorite dining experiences in Japan!

Headed by Chef Makoto Okamoto, La Bombance serves "New Japanese Cuisine" which combines both Japanese and French elements.

The restaurant serves one tasting menu that changes every month where diners can expect creative fusion dishes such as the signature chawanmushi (Japanese steamed egg custard) with foie gras and shark fin. The unconventional style extends beyond the food with a chic ambiance and casual atmosphere.

The 2-star La Cime in Osaka is highly popular with international foodies and chefs alike, having been awarded #17 and Highest New Entry on the 2018 Asia’s 50 Best Restaurants.

Serving modern French cusine, Chef Yusuke Takada likes to incorporate ingredients from his birthplace Amami Island, which lies between Kyushu and Okinawa. Eating at La Cime is an exciting affair as the chef uses bold combinations of ingredients which are carefully balanced at the same time.

Shinbashi Sasada is a 1-star kappo restaurant where the chef had trained for years at the famous kaiseki restaurant Kyo Aji!

Kappo-style cuisine falls somewhere between traditional kaiseki and casual izakaya, and it's a great way to try traditional Japanese cuisine showcasing the flavors of the season. The meal at Sasada is an enjoyable affair as Chef Sasada is very hospitable and the dining atmosphere was lively with mostly locals around us at the counter. That is the beauty of eating in Japan - there are tons of hidden gems that may not be on the radar and are waiting to be discovered.

Only 31 years old, the head chef Hiroshi Karashima trained at renowned Kimoto and then Sushi Yasukichi in Fukuoka for just 2 years.

Fueled by his passion and aided by his father who is also a long-time sushi chef, Karashima San is very talented given the creativity and skills demonstrated in his tsumami and nigiri. The young rising star is one to watch and his restaurant is definitely a must-try in Fukuoka.

The Chef Ryusuke Yamame had trained at renowned Ginza Kyubey which is a bit of sushi institution in Tokyo where former graduates have gone on to open highly successful restaurants including Sushi Saito.

The restaurant was hard to find at first as it was tucked away in a basement but when you do find it, you will find yourself at an intimate counter in front of the friendly chef. Although there are many choices for sushi in Ginza, the chef is forging his own style by alternating between white or red rice depending on the fish.

There are a few "schools" of sushi in Tokyo - one of which is the famous Sushi Sho in Yotsuya created by Chef Keiji Nakazawa.

The Sho-style sushi is known for its focus on aging of fish especially with maguro, use of red and white vinegar rice with different types of fish, and alternating between tsumami and nigiri. Sushi Sho Masa is opened by one of Chef Nakazawa's apprentice Chef Masakatsu Oka who stays true to the Sho-style. Go hungry though because its omakase course can sometimes exceed over 40 pieces. The service is really foreigner friendly with staff that can speak English and Mandarin.