Yonemura - Kyoto, Japan
With all that being said, Chef serves a kaiseke of creative dishes using premium Japanese ingredients without being tied down to a particular style or culinary method. Like many restaurants in Kyoto the interior is traditional, using unstained wood for majority of the structure. On the main floor all guests are seated at a long counter where everyone has a front row view of the action, where Chef and his team can be seen preparing the delicious surprises below.
Left: Soba Flavored Butter Bread with Bottarga Mushroom
Center: Sakra Shrimp & Mixed Vegetable Tempura
Bottom: Carpaccio of Flatfish with Sea Urchin, Salmon Roe, Mascarpone, Seaweed
Right: Deep Fried Clam & Beef Cutlet
served with a Salad of Tomato, Apple & Scallop with Fruits, Vinegar Miso Sauce
Fruits Parfait with Rice-Flour Dumplings & Champagne and Strawberry Sorbet
Michelin star Chef Masayasu Yonemura & Myself
The mantra at Yonemura is a "free thinking without borders" approach to cooking. This time an English menu was indeed provided, but it didn't take away from the entertaining unpredictability of each course. As you can see above, Chef Masayusa had the same humility as Chef Norio, and came around the counter at the end of the meal for thank yous and farewells. There isn't much English information on Yonemura's website, but you're more than welcome to have a look here.
Kyoto is nicknamed the Ancient City, but it's also filled with present treasures. One of them being Ifuki, a two Michelin starred restaurant serving up some rather exotic items. Have a look here.