Mikuni Nagoya

It’s hard to imagine a more qualified head chef in the kitchen of this Nagoya French restaurant than Seizo Mikuni. He was once the head chef of the Japanese embassy in Switzerland, and has earned lofty distinctions from both French universities and the French state for his contributions to their cuisine and culture. He even served as one of the head chefs for a banquet meal at the Palace of Versailles. Now he mans the kitchen here, on the 52nd floor of the Nagoya Marriott Associa Hotel. His menu features seasonal dishes with an all-natural, fresh ethos. Alongside Japanese ingredients, some such as pigeon and lamb are imported directly from French producers. The space is a classic French dining room, the perfect place to enjoy a relaxing, luxurious meal, and to sip on some of their collection of fine wines from around the world.