Pierre Gagnaire

While the chef Pierre Gagnaire doesn't man his Japan fort himself, his second-in-command, Yosuke Akasaka, definitely maintains the essence of his menu. Having worked under the master chef himself, chef Akasaka utilizes the best of Japan's seasonal ingredients to recreate the flavors of France. Popular dishes feature ingredients like black and white truffles as well as a lobster from Brittany. But the best selling item on the menu is definitely the "Cocktail de Poche" which is made of five small appetizers inspired by the master chef's kaiseki experience back in the days. There's a range of lunch courses to choose from — every one of them includes an appetizer, a main dish, and petit fours; the bigger lunch courses also include desserts, coffee, and an amuse-bouche — and they're the more affordable options compared to the dinner courses. If a little more expense can be spared, the Balzac course for dinner is, while the most expensive one on offer, also the most mind-blowing dinner experience you’re likely to ever have. Pierre Gagnaire has many outlets spread across the whole world, but this specific two Michelin star restaurant offers the original tastes of this cuisine while also incorporating local flavors as an appreciative nod towards Japanese culture.