Don’t hesitate to go out for French or Italian food in Japan. Japanese chefs are known for perfecting recipes with the precision of an astrophysicist. Case in point: the old-fashioned French twists at Misoguigawa, housed in a small century-old teahouse on the Kamo River. Here, delicate hybrids of French cuisine in the form of kaiseki are plated artfully and arrive on the table like gifts from the chef. Creations include sea bream quenelles, wagyu beef with a demi-glace, and turnip mousse with spring onion kujo-negi sauce.