Teppanyaki meets French cuisine at this elegant institution, the lobby of which feels like a museum filled with Art Nouveau pieces by Lalique and Émile Gallé. The first few courses are classic French dishes that have been elevated with Japanese seafood and produce. The main stage goes to tender seared Wagyu beef. Niigata koshihikari rice, considered by many to be the best in the country, ends the teppanyaki portion. The meal concludes in a dessert room with a cart laden with petits fours, caramels, macarons, and more. Ukai-tei is open for lunch, which is a good value. Insider tip: For your own private chef, request a private room when booking.