Sekihotei

In the lattice of streets linking Omotesando to Aoyama — filled with boutiques, chic coffee shops, and high-end residences — you’ll find the base of operations for chef Shinichi Akatsuka. He is one of Tokyo’s true masters of kaiseki, with a deep understanding of the philosophy of clarity and balance that underpins the craft. This shines through in his menu, which features fresh seafood, meat, and vegetables from around the country. His commitment to clarity is so great that he even sources fresh spring water all the way from Shiga Prefecture for his dashi stock due to its softness. This is combined with some of the best dried bonito on the market for a deep umami flavor. The restaurant opened in 2004, made it onto the pages one the Michelin Guide two years later, and has remained there through 2020. Find out why for yourself by reserving a seat at one of the four private rooms, or the six-seat counter which faces out onto an elegant little garden. Michelin Stars: 2020 - 1 Michelin star 2021 - none