Yamanekoken

It’s difficult to define exactly what category this Nagoya restaurant should fall under. Any attempt to sum it up in one word is frustrated by the sheer variety of ingredients they use from all over the world, including Basque pork, Australian salmon, and Okinawan green soybeans. Both Japanese and Western dishes feature on the menu, with some crossover between the two categories in the ingredients and techniques used. This unpredictability will keep your palate on its toes as you navigate through the globetrotting culinary tour. Sushi might be followed by a fusion dish such as scallops with saffron cream, with sea urchin pasta featuring next. It’s impossible to predict the twists and turns of the omakase menu here, not least because the exact items on it can vary daily according to availability. One thing's for sure though — a meal at Yamanekoken is never the slightest bit boring.