Sublimotion - Ibiza, Spain

The 2-Michelin-starred restaurant Sublimotion, led by Chef Paco Roncero, fuses avant-garde cuisine, molecular gastronomy, and cutting-edge technology into a multisensory ‘gastronomic show.’ It embraces the philosophy that “a meal is a theatrical performance,” blending food, art, music, virtual reality, and illusion into a singular experience.

Ambience: The dining room, or ‘capsule,’ accommodates just 12 guests at a single table. Through 360-degree projections, dynamic lighting, and soundscapes, the table transforms into immersive environments, such as the North Pole or futuristic landscapes. A 20-person team manages advanced technology to control temperature, humidity, and aromas. Diners often wear VR headsets, while each dish is choreographed with visual and auditory effects to engage all the senses.

Food: The experience includes a 20- to 25-course tasting menu featuring luxurious ingredients like caviar, foie gras, saffron, and gold leaf. Molecular gastronomy techniques create dramatic presentations, including smoke-encased dishes and interactive desserts. The seasonally evolving menu is shaped by contributions from top chefs such as David Chang, Dani García, and Paco Torreblanca.

Cost: A meal here costs $1,740 per person.

Kyoto Kitcho Arashiyama Honten - Tokyo, Japan

Kyoto Kitcho Arashiyama Honten is set in Kyoto’s scenic district, framed by the Katsura River and Arashiyama mountains. Founded by Yuki Teiichi and now helmed by third-generation chef Tokuoka Kunio, it is renowned for its autumn foliage and iconic pink cherry blossoms. Unlike most high-end Michelin-starred establishments, this one is a Ryotei (traditional Japanese restaurant), celebrated for its exquisite Kaiseki cuisine and immersive cultural experience.
 

Ambience: This 3-Michelin-starred restaurant is housed in a traditional ryokan-style building featuring six private tatami rooms and the renovated Taikotei Grand Hall, showcasing Shoin-style architecture and ceiling paintings. A Momoyama-period screen bearing Toyotomi Hideyoshi’s Paulownia crest pays homage to Japan’s tea ceremony heritage.

Food: Kaiseki, rooted in tea ceremony traditions, highlights seasonal ingredients, umami flavours, and Omotenashi—the Japanese ethos of wholehearted hospitality. Dishes are crafted from the finest ingredients sourced from Japan and presented as edible art on antique tableware. Signature offerings include Hassun (a seasonal delicacy platter served in a 24x24 cm wooden box), crab dishes, matcha-infused creations, and desserts like Shizuoka Melon with basil sauce or sweetened Chestnut with Adzuki Bean Jam. The Hassun course, a tea ceremony staple, underscores seasonality and visual artistry.
 

Cost: Kaiseki menus are typically 10–12 courses, with options like: 

Menu 1: ¥50,000++ (approx. $340)

Menu 2: ¥60,000++ (approx. $410)

Chef’s Omakase Course: Priced based 

Azabu Kadowaki - Tokyo, Japan

Within Tokyo’s upscale Azabu-Juban district is Azabu Kadowaki, a 3-Michelin-starred Kaiseki restaurant celebrated for its innovative approach to Japanese cuisine. It blends traditional techniques with Western ingredients, creating a distinctive dining experience centred on seasonality and artistry. It was opened in 2000 by chef Toshiya Kadowaki, whose family businesses included a sushi restaurant. He trained at well-known establishments such as Koshi, Tsukiji Umemura, Kamogawa, and Uientei, before becoming head chef at 27. 
 

Ambience: Nestled in a quaint, historic neighbourhood near Roppongi, the restaurant’s unassuming exterior bears only its name in Japanese, with a Michelin-star plate at the entrance. The intimate space seats six at a counter for a front-row view of chef Kadowaki and his team’s meticulous work.
 

Food: Much like other Japanese restaurants, Azabu Kadowaki focuses on Kaiseki cuisine, rooted in seasonal ingredients and meticulous presentation. Kadowaki’s innovative twist incorporates Western ingredients such as truffles in dishes that ‘transcend borders’ while staying true to Japanese sensibilities. Among its signature dishes are Truffle Clay  Pot Rice (Truffle Kamado-gohan), a course in which steaming rice is topped with generous shavings of black truffles, infusing it with earthy aroma, and served with  pickles and nori. Crab Chawanmushi (steamed egg custard) is topped with squid ink and prawn head, offering a warm-cold contrast and an umami burst.

Cost: Fourteen seats are accommodated in three private rooms with low ceilings evoking tearooms. Tasting menus range from ¥37,510–¥121,000 ($255–$820 USD), with an average of $450 per person.

Ginza Kitafuku - Tokyo, Japan

Ginza Kitafuku, located in Tokyo’s upscale Ginza district—renowned for luxury boutiques, cocktail bars, and sushi counters—celebrates the versatility of crab as a culinary ingredient. Led by head chef Daisuke Yamazaki, who trained at several prestigious establishments before taking the helm, the restaurant earned a Michelin star within months 
of opening. 
 

Ambience: The serene private rooms feature either tatami mats or chairs and accommodate up to 16 guests. The interiors reflect modern Japanese aesthetics, with calligraphy-adorned grills. Each room is assigned a dedicated chef, ensuring a personalised experience.
 

Food: The 1-Michelin-starred menu focuses on live crab cuisine (katsukani ryōri), showcasing king crab, snow crab, and horsehair crab prepared in various styles—sashimi, boiled, grilled, and shabu-shabu. Seasonal Kaiseki courses complement the offering, with fugu (pufferfish) and suppon (soft-shell turtle), paired with sake or wine. The Omakase-style tasting menu revolves around crab, with courses serving the entire animal, including rare parts like golden crab (crab fat) and fundoshi (apron).

Cost: A meal here costs $400 per person.