Nacree

Miyagi native Ogata Minoru's resume is a tour of some of the best restaurants in Italy and France. At the age of just 23, he decided to take his first step into the culinary world, and just three years later, moved to Italy to continue his training. There, he trained at Michelin-starred restaurants like Scrigno del Duomo, Imago and Da Vittorio, before moving to France in 2010 for a whirlwind stint in Cristal Room Baccarat and Astrance. The next year saw him return to Japan, where he opened Nacree in 2012, earning a Michelin star in the Michelin Guide Miyagi just five years later. The restaurant's former premises initially made waves in the interior design and architectural world for its design by legendary firm Kengo Kuma & Associates — a bright and airy space that relied heavily on natural wood and intricate shapes made of acrylic tubes filled with flowers. It has since relocated to a more conventional space more suited for fine dining, but the food is no less delicious. Nacree's cuisine is heavily influenced by the philosophy of Chef Ogata's former mentor, Chef Pascal Barbot — the chef of the three-Michelin-starred Astrance. In short, Chef Barbot and Chef Ogata both believe in stripping away the unnecessary to get at what they call the "truth" of cuisine. In accordance with this, only the finest ingredients sourced from local producers are used, and dishes are plated in Nacree with a sparse, modernist approach — minimal distractions to the taste of the food. Located in the center of Sendai City, Nacree is easily accessible from a number of different stations, including JR Sendai, Aobadori and Aoba-dori Ichibancho. It's the perfect way to try out a Michelin-starred restaurant for those looking to take a trip up to Tohoku, and marvel at the way local ingredients are transformed into fine French cuisine. Michelin Guide: 2017 - 1 Michelin Star