Ichirin

Chef Mikizo Hashimoto is one jolly fellow – remarkably so, in fact, considering he works in Tokyo's unforgiving high-end restaurant world and puts in seemingly crazy hours to bring his customers an entirely new kaiseki experience every ten days. When most chefs unveil a new seasonal menu once every two months or so, Hashimoto is constantly conjuring up new creations, sourcing the finest ingredients and preparing them in every way imaginable to express changes in nature. His speciality is the Small Dish Kaiseki Tray, which represents the Japanese islands and climates in a wonderfully tasty manner. When booking, make sure to insist on a counter seat – this is the best way to see the chef himself in action.