It’s easy to overlook Kyo Ya the first or even the second time you pass the notoriously tucked-away restaurant. A non-descript sign outside just reads "Open". But its subterranean setting just adds to the Michelin-starred restaurant’s intrigue, as does an extravagantly priced kaseiki menu—a multi-course ceremony that could be called the Japanese equivalent to tapas—that requires making a day’s reservation just to get a taste. The a la carte menu, meanwhile, revels in seasonal ingredients and a presentation that’s so attractive, diners might hesitate to eat the artistic creations at first. Thin sheets of seaweed snugly wrap blocks of salmon that resemble miniature presents, and flower petals adorn squares of pressed sushi that Time Out Magazine says look "like a still life with its own microgreen forest."