This Michelin-starred Tokyo outpost of one of Kyoto's most revered kaiseki houses delivers seasonal Japanese haute cuisine that is equal parts art and sustenance. Each course arrives like a small painting — edible, ephemeral, and exquisitely beautiful. Third-generation chef Murata Yoshihiro has literally written the book on kaiseki, and the staff use it to explain each dish in English. Reserve well ahead and come with an empty stomach and an open mind.