Third-generation chef Kimio Nonaga is an Iron Chef champion who trained at Kyoto’s Michelin three-star Kikunoi. His evening, haute cuisine kaiseki is a nine-course affair with a new menu every month, just steps from Tokyo Station. Watch Nonaga prepare the sashimi and other cold courses (request a seat at the counter). While many chefs can be shy behind their station, Nonaga is a show-man, a quality that pops up even in his self-designed tableware, which ranges from classic lacquer to glassware studded with Swarovski crystals. Dinner always finishes with a modern dessert, like toasted soybean powder ice cream with black beans—an unusual end for a traditional cuisine.