Hijikata

Holding the highest honor possible in the Michelin Guide — the coveted 3 star status — this kaiseki restaurant is undoubtedly one of the best in the country, and a contender for number one in the city of Nagoya. This is thanks in part to the chef’s willingness to break away from tradition with some innovative touches that keep his guests guessing. For example, the kelp used in the dashi is matured for several years for a deep and rich flavor. The dishes change with the seasons, but you can always expect fantastic rice bowls to finish. The chef prepares two different styles each day.