The best time to visit the only Japanese restaurant in Europe with a Michelin star is in the spring when the cherry blossoms in its private garden are in bloom. But even if you dine here in the dead of winter you won’t be disappointed with the classic Sukiya-style interior, the staff in authentic kimono or the traditional Kaiseki cuisine. When the restaurant first opened in the 1970s it flew local fish suppliers to Japan to show them how seafood was supposed to be presented for consumption, which means that the fish they now serve is up to Japanese standards and the more exotic additions to the menu are flown in from Japan. You can also order a traditional breakfast if you reserve it in advance.