Sekine

The menu and service at this Michelin-starred traditional restaurant in Nagoya is orthodox kaiseki in a sense, as it follows the original tea ceremony philosophies upon which the dining style is based. However the chef at Sekine wants to do more than just recreate the past. Rather, his goal is to create modern kaiseki which isn’t rigidly bound to tradition. Drawing upon his experience with Western cooking, he uses ingredients like truffles to create entirely new flavors for his historic dishes. This forward thinking approach won him 2 Michelin stars in the Michelin Guide, and a spot among the best kaiseki restaurants in Nagoya. Top dishes include grilled sweetfish in summer, and grilled swordfish with sea urchin and tara bud tempura. Counter and table seats are available at Sekine, in an interior which feels like a very subtle mix of Japanese and Western. Amendments can be made to the course menu for some allergies including egg, milk, shrimp, soba, and crab.