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Michelin three-star chef Yoshihiro Takahashi wows foreigners and locals alike with his deconstructed kaiseki (multi-course dinner) served in a pared down tatami room with garden views. The menu includes his signature soft boiled eggs simply dressed with a dab of soy, salt-grilled ayu cut diagonally to reveal colorful pockets of roe, barracuda sashimi, and simple chestnuts simmered in vanilla and glazed with honey. The food is served on 400-year old-porcelain, as it has been for generations, to Buddhist pilgrims en route to the Nanzenji Temple.