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At Kikunoi Sushi Ao, the elegant cadence of kaiseki converges with the purity of sushi, creating a rare “sushi kappo” experience that feels both intimate and revelatory. Nigiri appears as a verse within a refined sequence of appetizers, sashimi, and soup—each course a study in seasonality and restraint. Fire-kissed Japanese tiger prawn arrives char-grilled and lightly scorched in the shell; conger eel is perfumed with black seven-spice and fresh pepper tree buds. Guests select from exquisite serving ware and sake decanters crafted by the legendary Rosanjin, heightening the sensory interplay of taste, texture, and touch. This is Kyoto hospitality distilled: precise, poetic, and quietly unforgettable. < Back Kikunoi Sushi Ao NOT YET RATED Sushi RESTAURANT SUMMARY Kikunoi Sushi Ao reimagines the conversation between kaiseki and sushi with a rare sense of grace. Here, the ritual of a traditional ryotei meets the immediacy of a sushi counter, where nigiri is woven into a kaiseki progression like punctuation in an elegant poem. Each course respects the Zen-like clarity of Kyoto cuisine, yet invites a whisper of surprise—revealing new facets of familiar ingredients through thoughtful technique and deliberate restraint. The culinary choreography is both intimate and exacting. A Japanese tiger prawn, char-grilled and gently scorched in its shell, releases a marine sweetness under a breath of smoke, while conger eel is seasoned with black seven-spices and the soft citrus-prickle of pepper tree buds. Nigiri arrives at measured intervals, each piece calibrated in temperature and texture—the rice warm and feather-light, the neta pristine and unadorned, save for deft brushstrokes of tare or a pinch of salt that amplifies its natural character. The aesthetic experience extends beyond the plate. Guests are invited to choose serving ware and sake decanters by the legendary Rosanjin, a detail that deepens the sense of ceremony. The weight of a vessel in the hand, the way light catches a glaze, the gentle steam rising from a lacquered bowl—every element is curated to harmonize with the cuisine’s quiet luxury. Sake pairings are refined and purposeful, tracing umami and minerality through the meal’s shifting moods. This is not simply a dinner; it is a study in presence. The counter is calm, the service attentive yet unintrusive, and the pacing precise, allowing flavor to unfurl with unhurried confidence. For the discerning traveler, Kikunoi Sushi Ao offers an intimate, deeply Kyoto expression of omotenashi—where heritage, artistry, and terroir are distilled into a singular, contemplative feast. REQUEST BOOKING CHEF Tony Pastor ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 459 Shimokawarachō, Higashiyama Ward, Kyoto, 605-0825, Japan +81 75-561-0015 https://kikunoi.jp/restaurant/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Saeki, refinement is measured in hushed anticipation and the measured rhythm of a master’s hands. This intimate sanctuary of Japanese cuisine distills seasonality, balance, and pristine sourcing into an omakase journey that unfolds with graceful restraint and quiet confidence. Each course arrives as a study in texture and temperature—gleaming cuts of fish on body-warm rice, crystalline broths scented with yuzu, expertly aged morsels kissed by binchotan. The room’s understated elegance allows the food to speak in whispers: oceanic sweetness, umami depth, and the fleeting perfume of mountain herbs. Attentive yet discreet service orchestrates the evening with seamless pacing, while a curated sake and wine program harmonizes with the menu’s shifting moods. For those who prize authenticity, nuance, and time-honored craft, Saeki offers a rarefied experience—intimate, exacting, and profoundly memorable. < Back Saeki NOT YET RATED Sushi RESTAURANT SUMMARY Saeki is a study in restraint, where the grandeur lies in detail rather than display. The approach is minimalist, yet nothing feels spare: warm wood, soft light, and a measured stillness set the tone for an evening of deliberate craftsmanship. Seating is intentionally limited, granting each guest a front-row view of the chef’s ritual—precise, fluid, and quietly confident. It is a setting designed to slow time, turning the meal into an unfolding narrative rather than a mere sequence of courses. The omakase reveals a deep respect for seasonality and provenance. Fish is handled with intimacy: rice served at the ideal warmth, vinegared to subtlety; cuts aged for depth without losing their natural clarity; shells cracked and dressed at the moment of serving to preserve sweetness and snap. A translucent consommé whispers of kelp and bonito; a single slice of fatty tuna lingers with silken richness; a torch-kissed morsel releases a breath of smoke from binchotan. Each bite is composed for harmony—texture, temperature, acidity, and aroma in perfect proportion. Service at Saeki is an art of anticipation. Courses arrive with unhurried cadence, explained with discretion, and paired to elevate rather than overpower. The sake selection is notable for its range—from crystalline, mineral-etched junmai daiginjo to more expressive, umami-forward brews—while the wine list leans toward precise whites and elegant, low-intervention bottles that mirror the kitchen’s clarity. Every element exists to heighten the experience while maintaining an atmosphere of calm intimacy. What sets Saeki apart is the feeling of entering a private world: one where the chef’s philosophy is tangible in each detail, and where luxury is defined by purity, focus, and care. It’s a destination for travelers who seek substance over spectacle—who appreciate the confidence of a kitchen that lets ingredients, and technique, speak softly. The result is a meal that lingers in memory long after the final bow: refined, restrained, and deeply satisfying. REQUEST BOOKING CHEF Hiroshi Saeki ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 663 Izumichō, Nakagyo Ward, Kyoto, 604-0015, Japan +81 75-211-5118 https://omakase.in/ja/r/qg559453 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Behind a cheerful green facade, L’Arpaon distills the spirit of Parisian conviviality into a refined, free-spirited bistro experience. Three jovial hosts orchestrate a menu that fuses French technique with worldly whimsy—think an opulent vol-au-vent crowned with fragrant veal tajine, or a decadent crab bun that reimagines street-food pleasure through a gastronomic lens. Expect buoyant, intuitive service, a quietly chic ambiance, and plates that flatter the palate while surprising the senses—an intimate address for those who prize imagination, comfort, and polish in equal measure. < Back L'Arpaon NOT YET RATED Modern Cuisine RESTAURANT SUMMARY L’Arpaon is a study in sophisticated nonchalance—a petite, green-fronted bistro that beckons with an easy smile and delivers with impeccable taste. Settle into its intimate glow and you’ll feel the hum of Paris at its most charming: cultured, convivial, and delightfully unbuttoned at the collar. This is the kind of address insiders whisper about, where craftsmanship and care meet a joyous appetite for the unexpected. At the heart of the experience are three lively hosts who preside with buoyant grace, guiding you through a menu that marries French savoir-faire to cosmopolitan curiosity. A signature vol-au-vent arrives layered with delicate pastry and crowned with veal tajine—aromas of warm spice unfurl against the buttery puff, a cross-cultural duet that feels both novel and inevitable. Equally irresistible, the crab bun channels the indulgence of street food, elevated with pristine shellfish, silken sauces, and the precision of a seasoned kitchen. Textures and temperatures mingle with intention: crisp yielding to tender, cool meeting warm, spice lifted by citrus, richness cut with a bright, herbal flutter. Every plate feels generously composed yet rigorously edited, the kind of effortless balance that belies serious technique. It’s food designed to make you smile first—and then think, with pleasure, about how cleverly it was done. Service at L’Arpaon is bouncy and polished: quick to read the room, light on its feet, and genuinely warm. The mood is relaxed but considered, the soundtrack of a neighborhood favorite with the finesse of a gastronomic table. For the traveler seeking a singular Parisian moment—one that tastes of the city’s wit, warmth, and worldly appetite—L’Arpaon offers a rare blend of comfort, surprise, and quietly assured style. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 57 Rue Montcalm, 75018 Paris, France +33 1 44 85 54 69 https://www.larpaon.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Tucked discreetly in Beverly Hills, Urasawa offers a profoundly intimate omakase experience that redefines luxury dining. With just a handful of seats at a polished hinoki counter, each course unfolds like a whispered secret—silken toro melting into warm, hand-pressed shari; sea urchin sweet as tidefoam; broths that perfume the air with kelp and yuzu. Here, precision becomes poetry as the chef sculpts a seasonal kaiseki journey in real time, honoring impeccable fish and exquisite restraint. Service is hushed and exacting, the ambiance serene and luminous, and every detail—hand-carved ice, lacquered porcelain, blades flashing like calligraphy—conspires to leave you hushed with wonder. For those who collect experiences, not reservations, Urasawa is a quiet climax of craft and devotion. < Back Urasawa NOT YET RATED Sushi RESTAURANT SUMMARY Behind an unassuming façade in Beverly Hills, Urasawa reveals itself not with spectacle but with stillness. A few coveted seats line a pale hinoki counter, its grain softly glowing under warm light. The room is serene, almost ceremonial, tuned to a rhythm that invites attention to the smallest gestures: the whisper of a blade through tuna marbled like silk, the citrusy lift of yuzu misting across just-warmed rice, the clean mineral scent of freshly shaved bonito. There is luxury here, but it is the kind that arrives on tiptoe—a study in finesse and restraint. The experience is omakase at its most intimate. Each course is composed in front of you, the choreography precise yet unhurried. A translucent slice of amberjack, firm and cool, yields to the heat of the rice beneath; uni unfurls with oceanic sweetness; a curl of abalone carries a quiet, tidal depth. Tempura emerges feather-light and audible, a crisp sigh that dissolves on the tongue, while broths arrive like subtle perfumery, layered with kelp, smoke, and citrus. The sequence becomes a narrative of season and sea, a kaiseki journey measured not in opulence, but in intention. Service moves with elegant discretion. Porcelain gleams; lacquerware glows; sake is poured with patient grace. The chef’s presence anchors the room—attentive, exacting, and deeply respectful of the ingredients’ innate character. You will find no theatrics, only the soft theater of craft: a hand adjusting the angle of a knife, flakes of sea salt falling like snow, a final brush of nikiri that sets the piece alight with gloss and umami. Urasawa is exclusive not because it is difficult to reach, but because it is difficult to forget. The counter becomes a sanctuary from the city—time slows, conversation softens, and the palate sharpens to nuance. When the final bite fades and the hinoki’s clean aroma lingers, you are left with a rare sense of stillness and satisfaction: a memory that feels less like dinner and more like a pilgrimage. For those who travel to taste the most exacting expressions of craft, Urasawa is a benchmark. It is the quiet proof that luxury can be measured in temperature and texture, in the grace between courses, and in the way an extraordinary meal can recalibrate your sense of what is possible. REQUEST BOOKING CHEF Hiroyuki Urasawa ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Beverly Hills, California, United States Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Suspended between sky and sea on Ravello’s storied cliffs, Il Flauto di Pan at Villa Cimbrone offers an exquisite dialogue between Campania’s terroir and contemporary finesse. Guests dine on a wisteria-draped terrace that frames the Gulf of Salerno and the distant Cilento mountains, while the chef reinterprets regional heritage with vibrant, intense flavors. This is a setting where privacy, romance, and impeccable service converge—an essential reservation for travelers seeking the Amalfi Coast’s most poetic tables. < Back Il Flauto di Pan NOT YET RATED Creative RESTAURANT SUMMARY Perched within the storied grounds of Villa Cimbrone, Il Flauto di Pan is a rarefied retreat where Ravello’s ethereal beauty meets the culinary soul of Campania. The approach alone feels ceremonial: pathways bordered by luxuriant Mediterranean gardens lead to a terrace that opens onto a sweep of sky and sea. Wisteria cascades above, perfuming the air as the Gulf of Salerno unfurls below and the Cilento mountains rise, hazy and blue, in the distance. The cuisine honors this extraordinary setting with a refined, modern lens on tradition. The chef, deeply rooted in Campanian heritage, composes plates that radiate clarity and intensity—sun-sweet tomatoes, pristine seafood, fragrant citrus, and peppery local greens sing in harmony. Each dish is a thoughtful reinterpretation: familiar flavors elevated by precise technique, articulate textures, and a sense of restraint that lets the region’s bounty shine. Service is poised and discreet, anticipating needs without intrusion. A polished wine list emphasizes the nuance of Southern Italy’s vineyards, with pairings that trace the coastline’s minerality and the inland hills’ warmth. As daylight softens to gold and the terrace glows, the rhythm of the meal slows to match the horizon—an unhurried celebration of place and season. Il Flauto di Pan is at once intimate and expansive: a sanctuary for romance, reflection, and gastronomic exploration. It is a table where the Amalfi Coast’s splendor is not merely observed but tasted, felt, and remembered. Advance reservations are essential for those seeking one of Italy’s most transporting dining experiences. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Villa Cimbrone, 26, Via Santa Chiara, 26, 84010 Ravello SA, Italy +39 089 857459 https://www.hotelvillacimbrone.com/it/il-flauto-di-pan/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Ajiyuki NOT YET RATED RESTAURANT SUMMARY REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Tokyo Chuo Ward湊342 Vann Amor 1F 03-6280-3323 https://tabelog.com/en/tokyo/A1313/A131301/13277529/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Pylos distills the soul of the Aegean into a polished, contemporary dining experience where authenticity meets refinement. The menu honors Greece’s coastal bounty and inland traditions with pristine seafood, heritage meats, and sun-drenched produce, interpreted through precise, modern technique. Guests are welcomed into an intimate, candlelit space that evokes the serenity of whitewashed islands—terracotta warmth, soft shadows, and the gentle perfume of wild herbs. Thoughtful service and a cellar rich in Greek varietals create a seamless arc from aperitif to final pour, while chef-driven compositions balance purity and depth. At Pylos, every course is a quiet revelation: familiar flavors, newly illumined; a whisper of sea breeze; and the pleasing cadence of an evening crafted with care. This is Greek dining as a love letter—textural, graceful, and confidently understated. < Back Pylos NOT YET RATED Greek RESTAURANT SUMMARY Pylos is a polished ode to the Aegean, where the intimacy of a village taverna meets the elegance of modern gastronomy. The room glows softly—terracotta hues, alabaster light, and linen-draped tables forming a tranquil canvas for the cuisine. Hints of sage and lemon drift from the open kitchen, while the low murmur of conversation sets a relaxed, urbane rhythm. It is instantly transporting, an island evening in the heart of the city—inviting yet discreet, beautiful without ostentation. The culinary narrative is resolutely Hellenic, expressed with contemporary finesse. Expect crudo kissed with citrus and mineral-driven olive oil, charcoal-scented octopus with the tender yield of slow braise, and lamb subtly perfumed with mountain oregano and thyme. Vegetables, ever the soul of Greek cooking, are treated with reverence: tomatoes layered for sweetness and acidity, artichokes brightened with fennel and lemon, wild greens bringing a clean, earthy counterpoint. Each dish balances clarity and complexity, privileging pristine sourcing and deft technique over ornament. Wine service is a quiet triumph, anchored by an intelligent collection of Greek varietals—Assyrtiko with saline poise, Xinomavro of filigreed tannin, and velvety Agiorgitiko—alongside old-world benchmarks. Pairings are calibrated to lift texture and freshness: a brush of sea salt on the palate, a lingering note of citrus blossom, the subtle smokiness of vine wood. Cocktails nod to the Mediterranean with restrained herbal infusions and sun-leaning aromatics. Throughout, service is gracious and anticipatory, bending to the tempo of each table. What distinguishes Pylos is its equilibrium: a purity of flavor that resonates with memory, and a modernity that never overshadows origin. The experience unfolds like a shoreline at dusk—quietly luminous, increasingly nuanced, and deeply satisfying. For those who seek dining that feels both personal and polished, Pylos offers a rare comfort: the sense of being precisely where you want to be, with every detail considered and every flavor ringing true. REQUEST BOOKING CHEF Christos Valtzoglou ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 128 E 7th St, New York, NY 10009 +1 212-473-0220 http://www.pylosrestaurant.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Shinn East is an intimate sanctuary for omakase purists, where the poetry of seasonality unfolds across a meticulously paced tasting. Seated at a refined chef’s counter, guests witness the quiet theater of precision—rice still warm, fish shimmering with a delicate sheen, garnishes applied with painterly restraint. The experience is hushed and exclusive, focused on the dialogue between chef and diner, each course a fleeting moment of peak flavor and texture. From pristine akami to buttery toro, from uni that tastes of ocean mist to vinegared rice with gentle warmth, Shinn East elevates classic Edomae technique with a modern sensibility. It is a destination for those who savor nuance, craftsmanship, and the graceful ritual of impeccable sushi. < Back Shinn East NOT YET RATED Sushi RESTAURANT SUMMARY Shinn East invites the well-traveled palate into an intimate omakase where the stage is set not by spectacle, but by exquisite restraint. The room is softly lit and pared back, directing attention to the gleaming hinoki counter and the quiet choreography behind it. Here, the theater is in the details: the way the chef’s knife slides through perfectly tempered fish, the scent of freshly grated wasabi, the whisper of vinegar rising from still-warm shari. Each course is a lesson in seasonality, curated with a jeweler’s eye for rarity and shine. Edomae traditions ground the experience—precise curing, thoughtful aging, and restrained seasoning—while modern touches elevate the narrative. One bite might be a silken slice of botan ebi with a citrus lift; the next, a deep, savory murmur from lightly marinated akami. The rice is calibrated to the second, carrying warmth and balance that set the tempo for the evening. Shinn East’s omakase is paced like a story with a confident arc. It begins with quiet, crystalline flavors that awaken the senses and culminates in richer, more resonant notes—toro with elegant fat, uni that blooms with oceanic sweetness, and a finale that favors purity over flourish. The experience is unhurried, guided by the chef’s intuition and an unspoken dialogue with the guest. Service is discreet and anticipatory, attentive without interruption. Sake pairings trace a refined path—clean, mineral-driven junmai daiginjo to mirror the sushi’s clarity; expressive seasonal selections to illuminate texture and depth. For those who seek dining that transcends the expected, Shinn East offers a rare, personal luxury: a moment of stillness in the city’s hum, where the finest ingredients and masterful technique speak in a tone of quiet confidence and enduring elegance. REQUEST BOOKING CHEF Mike Lian ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 119 E 7th St, New York, NY 10009 +1 347-567-4915 http://shinneast.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

Poised on Barbados’ platinum west coast, The Lone Star is a study in effortless glamour—an oceanfront hideaway where star-kissed evenings and refined coastal cuisine converge. Sunlight shimmers across aquamarine shallows while plates arrive with quiet confidence: pristine seafood, island-bright produce, and Mediterranean accents elevated by polished, intuitive service. From the chic, whitewashed terrace to the low hum of conversation over impeccably crafted cocktails, every detail radiates a relaxed exclusivity. Whether for a long, languid lunch or a moonlit supper with the surf as your soundtrack, The Lone Star distills the romance of Barbados into a singular, unforgettable dining experience. < Back The Lone Star NOT YET RATED Caribbean RESTAURANT SUMMARY On a coveted curve of Barbados’ Platinum Coast, The Lone Star unfolds like a well-kept secret: whitewashed architecture, a velvet-blue horizon, and the gentle percussion of waves brushing sugar-soft sand. It is the sort of place where time slows into a golden haze, and every element—linen-crisp tables, salt-kissed breezes, and candlelit glimmers—conspires to deliver a sense of calm, sunlit privilege. The cuisine is refined yet relaxed, celebrating the island’s bounty with a cosmopolitan sensibility. Expect line-caught fish lacquered with citrus and herbs, hand-rolled pastas laced with garden aromatics, and dry-aged cuts kissed by smoke and sea air. Each plate feels composed with a painter’s eye: the bite of pickled tropical fruit against the silk of local seafood, the comforting warmth of slow-roasted vegetables balanced by a cool whisper of crème fraîche. Desserts arrive as epilogues of quiet indulgence—think coconut-tinged pavlovas and dark chocolate tempered with island spice—hovering between familiarity and surprise. The bar is a statement of easy sophistication. Aperitifs sparkle with island botanicals, while classics are rendered with precision and restraint—martinis served arctic-cold, rum cocktails layered and long. As afternoon gives way to dusk, the terrace hums with a cosmopolitan crowd: an elegant drift of linen and silk, low laughter on the breeze, and the slow flare of sunset washing the sea in coral and indigo. Service remains impeccably tuned—attentive without intrusion, gracious without ceremony—anticipating a preference, remembering a vintage, setting the cadence of the evening with natural poise. What makes The Lone Star singular is its balance of polish and ease. It is unmistakably refined, yet breezy and welcoming, a place where barefoot beachside ease dances seamlessly with West Coast sophistication. Whether arriving for a languid lunch that stretches into golden hour or a moonlit dinner that lingers beneath constellations, guests find themselves held in an atmosphere that is both intimate and glamorous, familiar yet ineffably special. For those who travel in pursuit of resonance rather than mere reservation, The Lone Star is a destination unto itself: a stage set by the sea, where flavor, light, and rhythm intertwine—and where each visit feels like a cherished chapter in an ongoing love affair with Barbados. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Hwy 1B, Mount Standfast, Saint James BB24053Barbados +1 246-539-0600 https://www.thelonestar.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Gosho Iwasaki, Kyoto’s quiet poetry unfolds across a procession of impeccably composed dishes, each a distilled expression of season, terroir, and technique. Seated at a serene counter of pale hinoki, guests watch as the chef choreographs the evening with understated precision—grilling over binchotan, shaving yuzu at the moment of peak fragrance, and plating with reverence for form and flavor. The atmosphere is hushed yet warm, a cocoon of soft light and natural textures, where every detail—from hand-thrown ceramics to sake pairings sourced from elusive breweries—elevates the experience. This is Japanese dining in its purest key: intimate, deliberate, and memorably refined. < Back Gosho Iwasaki NOT YET RATED Japanese RESTAURANT SUMMARY Gosho Iwasaki is a study in restrained elegance, a sanctuary of calm set discreetly away from Kyoto’s well-trodden paths. Step inside and the city recedes: the pale grain of hinoki, the soft warmth of shoji-filtered light, the quiet presence of a chef whose craft is measured not in flourishes but in the disciplined grace of perfectly timed movements. The room is intimate and impeccably composed, inviting focused attention on what truly matters—season, ingredient, and the rare pleasure of being fully present. The menu unfolds as a modern kaiseki narrative, guided by the day’s market and the chef’s relationships with artisanal producers. A whisper-thin slice of tai, kissed with freshly grated wasabi, gives way to a broth so clear it seems to glow, carrying the sweetness of Kyoto vegetables and the faint smokiness of katsuobushi shaved moments before. Binchotan-charred ayu arrives with crisp skin and a citrus brightness that lingers; a lacquered piece of wagyu, barely warmed at the core, melts into a susurrus of umami. Each course is a vignette—minimalist on the plate, expansive on the palate. Attention to detail animates every element of the experience. Porcelain, clay, and lacquerware—curated from master artisans—frame the food with quiet authority. The sake list is contemplative and precise, emphasizing limited-release junmai daiginjo and terroir-driven bottles that echo the cuisine’s seasonal arc, while a concise wine program favors high-acid whites and subtle, old-vine reds that don’t overwhelm the delicate compositions. Service is unhurried, fluent, and discreet, anticipating needs with an almost telepathic grace. What makes Gosho Iwasaki distinctive is not spectacle but the rarefied intimacy of its craft. Courses are paced like breaths; flavors are layered with the gentlest touch, revealing their depth over time. The result is a dining experience that feels deeply personal—at once ceremonial and deeply human—where tradition is honored, modernity is implied, and luxury is defined by clarity, quiet, and care. Leaving, you carry with you the memory of textures and tones: the steam rising from dashi, the satin sheen of lacquer, the faint perfume of yuzu lingering on the air. Gosho Iwasaki is Kyoto in microcosm—serene, exacting, and luminous—an invitation to slow down, savor, and discover how simplicity, at its highest level, becomes transcendent. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Japan, 〒604-0885 Kyoto, Nakagyo Ward, Ōtsuchō, ６６０ １F +81 75-748-1128 https://www.gosho-iwasaki.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Mawn NOT YET RATED RESTAURANT SUMMARY REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Baeza & Rufete, chef Joaquín Baeza channels the joyful spirit of his mentor, Martín Berasategui, into a quietly elegant culinary experience that celebrates Alicante’s seasons and scents. Within a modest, meticulously run dining room led by sommelier Esther Castillo, guests encounter modern Mediterranean menus that prize precision, aroma, and exceptional regional oils. Lemon basil, verbena, and wild thyme weave through a confident procession of courses, where pristine produce and characterful olive oils—Elipse Gourmet, Capilla del Fraile, Diez+Oro—amplify texture and depth. Choose between Short and Long menus, then surrender to a symphony of nuance, from luminous seafood to herb-framed vegetables, each dish revealing intensity without excess. < Back Baeza & Rufete NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Discreet and unassuming from the street, Baeza & Rufete opens onto a sanctuary of measured elegance where the conversation is flavor and the language is joy. Chef Joaquín Baeza, a protégé of Martín Berasategui, distills the Mediterranean into finely tuned compositions that whisper of coastal breezes and sun-warmed terraces. The dining room, guided with quiet grace by front-of-house manager and sommelier Esther Castillo, is intimate and unrushed—a space designed for attention, not spectacle. The cuisine is a meditation on Alicante’s seasonal bounty, rendered with a jeweler’s precision. Aromatic herbs—lemon basil, mint, lemon verbena, wild thyme—are gathered by the chef himself and folded into dishes with restraint, lending brightness rather than bravado. Each plate is anchored by superior olive oils—Elipse Gourmet, Capilla del Fraile, Diez+Oro—used as one might a grand cru: to shape structure, elevate aromas, and deepen the finish. The result is flavor that resonates—clear, layered, and memorable. Guests select from Short or Long menus, each choreographed to build anticipation and reward curiosity. The progression moves with clarity: luminous seafood brushed with herbaceous lift, market vegetables that taste freshly plucked, and meats whose savor is heightened by fragrant oils and subtle acidity. Precision and warmth are constant companions, and the service cadence ensures every course arrives at its apex. Wine pairings reflect the same philosophy: thoughtful, regionally attuned, and gently exploratory. Castillo navigates Iberian and European cellars with an assured hand, spotlighting mineral-driven whites and supple, spice-tinged reds that mirror the cuisine’s elegance. For those seeking a moment apart, the restaurant offers a sense of invitation without fanfare—exclusive by virtue of intention, not ostentation. At Baeza & Rufete, luxury is the quiet confidence of an experience distilled to its essentials: impeccable produce, disciplined technique, and the generosity of a kitchen dedicated to delight. It is Mediterranean modernity at its most nuanced—intense in flavor, restrained in gesture, and unforgettable in its grace. REQUEST BOOKING CHEF Joaquín Baeza Rufete ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT Av. de Ansaldo, 31, 03540 Alicante (Alacant), Alicante, Spain +34 965 16 22 47 http://baezarufete.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back RADICE NOT YET RATED RESTAURANT SUMMARY REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 50, 鏡屋cho, 中京 Ward, 府Kyoto City, Kyoto 050-1720-7379 https://tabelog.com/en/kyoto/A2601/A260202/26023199/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

At Panacée, Chef Catherine Couvet Desrosiers crafts a modern, deeply seasonal cuisine that feels like a restorative antidote—one course at a time. Seated around an intimate circular counter with just twenty privileged guests per service, diners are immersed in the choreography of a kitchen where precision meets generosity. Expect bright, tangy vinaigrettes, elegant ferments, and pristine ingredients—from Prince Edward Island bluefin paired with a chorus of carrots to barbecued pork loin glossed in jus gras—culminating in a refined finale of Beurrasse goat’s cheese with poached pear and salted almond sorbet. < Back Panacée NOT YET RATED Modern Cuisine RESTAURANT SUMMARY Panacée takes its name from the promise of a universal remedy, and in Chef Catherine Couvet Desrosiers’ hands, it becomes a culinary philosophy. Here, the cure is sensory: a sequence of seasonal compositions that soothe, surprise, and revive. The dining room forms a graceful circle around the chef’s counter, creating a discreet theater in which guests become participants, not spectators. With only twenty seats, each service feels like a private engagement—intimate, unhurried, and elegantly convivial. The cuisine is contemporary and luminous, defined by clarity of flavor and impeccable sourcing. Bright, tangy vinaigrettes act as aromatic filigree, highlighting the freshness of the season, while carefully cultured ferments add depth, whispering of time and craft. Prince Edward Island bluefin arrives as a study in restraint, its silkiness offset by a medley of carrots—sweet, earthy, and delicately pickled—each texture perfectly pitched. Barbecued pork loin follows with quiet drama, kissed by smoke and finished with a luxurious jus gras that pools and glosses, inviting the last, unhurried bite. Texture and temperature are orchestrated with equal finesse. A local Beurrasse goat’s cheese is rendered decadent yet poised, its creaminess held in balance by a tender poached pear and the cool snap of salted almond sorbet. Every element speaks in harmony—saline, tart, silken, crisp—delivering an experience as emotionally resonant as it is technically exacting. Service embodies gracious good humor and discreet sophistication, sustaining a convivial energy without a single note of fuss. Wines and pairings are chosen with intelligence and ease, accenting the kitchen’s clean lines and seasonal cadence. At Panacée, the evening unfolds as a rarefied conversation between chef and guest—refined, restorative, and unmistakably personal—leaving one with the quiet conviction that some remedies are, indeed, delicious. REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 1701 R. Atateken, Montréal, QC H2L 3L4, Canada +1 514-379-1701 https://www.restaurantpanacee.com/ Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS

< Back Stir Crazy NOT YET RATED RESTAURANT SUMMARY REQUEST BOOKING CHEF ACCOLADES MICHELIN GUIDE 2024 WORLDS 50 BEST 2024 OAD RANKING 2024 ESQUIRE LA LISTE RATING 2024 AWARDS CONTACT 6903 Melrose Ave, Los Angeles, CA 90038, United States134 +1 323-934-465613 Need a Reservation? Sign up for our exclusive concierge -> FEATURED GUIDES NEARBY RESTAURANTS