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Oimatsu Hisano
Kaiseki Japanese
A two-Michelin-starred kaiseki counter in Nishitemma where the chef marks each season with real foliage and a strip of paper bearing a seasonal phrase, so even the table setting is doing some work. The rice course alone earns serious attention: grown in mineral-rich serpentinite soil, cooked in clay pots, and finished with a piece of scorched rice served like a cracker. Formal and imaginative in equal measure, and not shy about either.
One honor, in evidence:
The record strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we score
Nearby in the record closest first
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