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Don’t hesitate to go out for French or Italian food in Japan. It’s often better than food in Europe or the U.S., as Japanese chefs are known for perfecting recipes with the precision of a astrophysicist. Case in point: The old-fashioned French twists at Misoguigawa, housed in a small, century-old tea house on the Kamo River. Here, luxurious and Faberege-like hybrids of French food in the form of kaiseki cuisine are plated artfully and arrive on the table like gifts from the chef. Creations include seabream quenells stuffed with sea urchin, matsutake puff-pastry pie, and wagyu beef with demi glace and turnip mousse with spring onion kujo-negi sauce.