Yoshizawa

A sister restaurant to Ginza Ibuki, a regular feature in the Michelin Guide, this premium kaiseki has had a high reputation ever since it opened its doors. Chef Sadahisa Yoshizawa previously worked at notable restaurants in Tokyo and Kyoto before venturing out on his own. The chozubachi water bowl at the entrance of the restaurant offers a warm welcome to guests, along with the sukiya-style interior of the restaurant, which evokes a traditional Kyoto tea house. Even though the menu changes month-to-month, the one constant is a dish that the restaurant prides itself highly on: its signature straw-grilled mackerel, sourced from the best areas all around the country. Alcohol pairings are also on offer, with sake served in ornate cups arranged in a wooden box.