Don’t be fooled by the misnomer Yooshoku (洋食), which literally means western food. “Yooshoku is a Japanese creation and one of the most finest cuisines in the world” says Yoshihiro Narisawa, a Michelin-star chef who now sits at the helm of a restaurant with a 125-year history. At Toyoken, Narisawa blends his elegant dishes imbued with a profound reverence for nature, with a French-Japaneseness. The menchi-katsu croquette (2,520 yen) blends matsuzaka beef from Mie prefecture with free-range kurobuta pork from Kagoshima. The matsuzaka beef stew (3,990 yen) will melt in your mouth.