Chef Yamada learned the techniques of Molecular Gastronomy during his stint at El Bulli in Spain, and here he applies those techniques to kaiseki cuisine. All seating is at the counter, and the prix-fixe menu is Y16,000 (+sc). The wine list includes Spanish selections as well as the usual French. (From May-September they also do Sunday breakfast service.)
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.