Kochuten

A period of wandering apprenticeship is a vital part in the development of any Japanese chef who wants to master European cuisine. Katsusuke Uwai, the chef at this top French restaurant in Nagoya, split his formative years between France, Italy, and Japan, gaining invaluable knowledge from each country’s traditions. Now, with his wife alongside him handling the service, he cooks up some of the best French food in Nagoya, with a Michelin star for his troubles. His philosophy is based around being true to himself and the ingredients used, to bring out the best in both. His sea urchin consommé is one of the best results of this approach, ranking alongside the quail confit, and lobster. A tastefully sparse interior, with some touches of elegance in the twin chandeliers and marble flooring, provides a dignified atmosphere in which to enjoy what must be one of the best French meals in Nagoya.