Monthly visit to Mesebaba, arguably the most difficult to book Italian restaurant in the world. If you ask any real foodie in Tokyo, they’re all agree.
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Chef Takayama doesn’t have any stars nor medals nor is he on any list because his shop is membership only, which is renewed semi-annually.
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But he’s definitely top three on my list. He isn’t about high end ingredients but rather refining simple Italian dishes to an unbelievable level. In my mind, he’s the best Italian chef in Japan.
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Post-COVID, he’s temporarily changed the menu to omakase rather than a la carte.
Winter A course.
