Kamimura

Kaiseki Kamimura has received the attention of many due to its traditional yet refined setting, which complements the Japanese kaiseki cuisine. It became even more famous (and thus more difficult to reserve) after being awarded 2 Michelin stars. This restaurant has an interior like a tea ceremony house, complete with tatami mats and floor seats for the full dining experience. The chef of Kaiseki Kamimura trained in Kyoto — the city where kaiseki cuisine originated — before opening his own humble restaurant, bringing with him the techniques of the traditional cuisine. Ingredients are sourced locally in Ise as well as from Kyoto which includes the kamonasu (eggplant) and hamo (pike conger). As seasonality is one of the highlights of Kaiseki Kamimura, expect a different set of dishes each visit — tora fugu (tiger pufferfish) and lobster in winter and ayu (sweetfish) in summer are the standard. If you’re into tea ceremony, this restaurant offers “cha kaiseki” as well, which is a kaiseki cuisine that’s inspired by the tea ceremony and slightly differs from the standard kaiseki cuisine.