Okamoto

Kaiseki is a dining style wrapped in tradition, having come from the teahouses and upper-class homes of Edo era Kyoto. The greats of modern kaiseki, however, know how to properly balance tradition with innovation. That balancing act is key to the success of Okamoto, and they pull it off in such style that the restaurant holds not one, but two Michelin stars. Starting with traditional ingredients such as Kyoto vegetables and delicious dashi stock, the chef puts together some fresh takes on the classics. For example, the mackerel sushi wrapped in kombu (known as sabazushi) is a speciality which features pretty much year round. In winter, delicious crab dishes come to the fore, served with chrysanthemum, or stewed in miso. The interior is modern, with seats along the length of the counter. Every one of them offers a great view of the dishes coming together, which is a memorable experience even if you’ve sat at a hundred such counters before.