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"Chef Luca Fantin’s artful interpretations of Italian classics are made exclusively with produce from Japan, but "the flavors are completely Italian," he says. "I don’t put shoyu (soy sauce) on my pasta or use yuzu (Japanese citrus) on anything. I’m not interested in making fusion." His cooking is focused and precise. A single raviolo filled with smoked burrata broth and topped with caviar from Miyazaki Prefecture is a silky, luxurious mouthful. There is showmanship in the deconstructed minestrone soup, a clear broth adorned with gem-toned root vegetable marbles, while simplicity is the key to the fresh pasta and sea urchin, finished with lemon and colatura di alici." - Melinda Joe