Fukudaya

This kaiseki restaurant has been running since 1939, when it began as an inn frequented by the intelligentsia of Japan. Now in the hands of the third-generation owner, they continue to serve high-class kaiseki cuisine of the highest caliber. All of the seating is in private rooms, with tatami floors and sunken seating. Waitresses dressed in traditional kimono deliver dishes in sequence. Sea bream with a piece of shark fin in ginger sauce; tofu topped with sea urchin in ponzu sauce; steamed balls of sweetfish liver — the exact dishes on the menu change regularly, but each is as exquisite as the last. Prices range from the relatively reasonable to the ultra high-end, meaning you can experience a meal at one of Japan’s finest kaiseki restaurants without breaking the bank, or go ahead and break the bank for the full, unforgettable luxury experience.