Kanoe

"1 Michelin star 2026 An unusual and exclusive restaurant that is more akin to a secret dining club, where guests dine at the same time and important details are requested before they arrive (such as if they are right- or left-handed, if they have any allergies, or if they prefer sake or wine, etc). In the bright interior, with its minimalist decor and impressive dining counter with just nine seats, the aim is to resurrect classic and authentic Japanese cuisine using ancestral techniques that make full use of the best market ingredients (scallops with sea salt, sea bream with yuzu, yellowtail with sesame, horse mackerel, etc). Chef and master of ceremonies Tadashi Shiraishi explains each dish on the exclusive Omakase menu and how his maternal grandmother encouraged him to rediscover the culinary knowledge of his ancestors. The chef also enjoys organising unique food-inspired tours to Japan for his guests to introduce them to the country’s unique gastronomic culture."