Expect classic Japanese kaiseki with a modern, avant-garde twist from Koji Koizumi, who became Japan's youngest three Michelin-star chef, at just 36, back in 2015. As with most high-end kaiseki restaurants, there is no menu. Instead, Koizumi crafts each multi-course meal using only ingredients at their seasonal peak. However, he seamlessly includes unconventional additions such as truffles, star anise and bean chilli paste, which usually have no place in Japanese cuisine.
3 Chome-4 Kagurazaka, Shinjuku-ku, Tokyo, Tokyo 162-0825