Misoguigawa

They call it ‘French kaiseki’, but the cuisine here is classic French - it’s the presentation that’s kaiseki. In a finely preserved former teahouse, chef Teruo Inoue dispatches his creations in small portions on Japanese ceramics, and diners eat with chopsticks. The other major departure from French orthodoxy is the attitude of the chef: when you arrive, you’ll be asked about food preferences, allergies and diets, and Inoue will create a meal accordingly.