Oryori Sato

Drawing upon over 35 years of experience in his art, the chef at this kaiseki restaurant in Fukuoka serves up the freshest of the fresh ingredients in his dishes. The dining style has its roots in Kyoto, and these traditions are respected at Sato, while being adapted slightly for the local ingredients of Japan’s southernmost main island. This includes some unbelievable seafood, prepared in inventive ways. Consider, for example, the pickled mullet roe wrapped in mochi (a kind of sticky crushed rice paste) and charcoal grilled. The menu is sensitive to the changes of the seasons, and dishes such as the claypot of rice (the crescendo of the course meal) change depending on the time of year. There are two counters available at Sato, but its two Michelin-starred status means that you might still have to fight for one of the spots at them. Consider booking as far ahead as possible to avoid disappointment.