Ryugin is arguably the most famous Michelin spot in Tokyo, outside of Jiro at least. (Just a reminder, nobody here cares you’ve seen Jiro Dreams of Sushi.) The modern twist that chef Yamamoto puts on traditional Japanese kaiseki (multi-course) cuisine has made him a straight-up rock star. Expect dinner to cost $400 or more per person for a meal with both seasonal meat and fish. So, what does $400 get you exactly? Things like “olive beef,” AKA meat that comes from cows who are fed only leaves from olive trees. In terms of vibe, the space matches the food: a modern spin on traditional Japanese style at its best. The dining room is quiet and extremely formal (so formal they ask you not to wear strong fragrances that could get in the way of the food), so make sure you’re cool with that if the price tag alone hasn’t already made you squirm.