Rurikon

The Francophile chef at this top Kumamoto kaiseki trained in Kyoto and Paris. This restaurant is the culmination of his years of experience with both cuisines, meaning that he takes the traditions of Japan and enhances dishes with the lessons of French cuisine. The result is still very traditional, but with fresh depths added to even the oldest of old favorites. There’s more than a dab of the artistic touch in the decor, with decorative ceramics, paintings, and flower arrangements (done by the chef himself) setting the stage for the equally ornate dishes to follow. These dishes are paired with Japanese and French wines, as well as sake and beer for the traditionalists out there. In the name of providing outstanding service, the staff at Rurikon also value flexibility. Mention any allergies or dislikes at the time of reserving, and they will accommodate your needs, if possible. With just thirteen seats in the place, split between a counter and tables, it’s no wonder demand is so high for a spot here. The two Michelin stars might have something to do with it, as well.