On the fourth floor of Kissuisen at the Marriott, this intimate restaurant has two rooms, each seating nine. Veteran chef Yuichi Mitsui and chef Kazutomo Matayoshi extend the typical kaiseki omakase menu to include sushi and more, deploying an array of techniques. Thai produce – fresh crab meat and spring water sourced from Ayutthaya for the soups – meets Japanese finesse, and illustrations by Mitsui appear on the menus. Two sittings daily; book well ahead.