Had 2 return visits to Le Sputnik - Tokyo. Still totally amazing, but the new servers (2 men) were not quite as good as the old ones (2 women), apparently the women have moved on ;( What I really appreciate (and can't understand) is their NOT repeating any of the dishes I had 5 days ago (or last year) - with the exception of 2 repeats I requested.

Osaka - ajikitcho bunbuan 1* - had the lowest price dinner (80k). Have to say my least favorite choice. It was good and presentation nice, but really didn't feel that either the quality of sashimi or other dishes was significantly special, and the sashimi I bought to go (cheaply) at Tsukiji when I was in Tokyo was better. Of course the service and atmosphere was far superior at the restaurant, but still not a choice I'd make again.

La Cime - 2* AMAZING - lunch is a wonderful deal and food and presentation are fantastic. This, too, is a place where if I returned they said the menu would not repeat. Sadly, even tho I wanted to return there were no reservations available during my stay. It is also a Japanese/french style (and was recommended by the chef at Le Sputnik when I asked for Osaka recs)

Fujiya 1935 (now 2* was 3*) Wonderful - lunch also amazing and I didn't realize how lucky I was to get a reservation when I saw how small the restaurant is. Even with the small number of tables available they allowed reservation for 1 (both myself an another table) which many restaurants will not! In addition they were very respectful of my stated foods I don't eat and even substituted at the last minute - I don't particularly like cheese (sad I know) and there was a cheese and fruit course so I asked if they could do something else. They were very gracious and came up with something pretty amazing (an additional) dessert at the last minute. When I saw the cheese course, however, I was a little sad b/c it wasn't "cheese" it was a beautiful cheese "cake" - an elaborate preparation that far exceeded what I thought would be a slice of really good cheese - serves me right!
My neighbor asked about how often they change the menu and this restaurant changes every few months - so he was told if he came back in a week or so it would be the same menu. BTW they are famous for their corn "bubble" bread - which is truly amazing and I've searched trying to find a recipe or clue about how they produce this but I can't find anything - if anyone has a clue how to make it please let me know (DM would be good )

Some general comments - when something is in season (a type of fish or eel or.....) it tends to be featured at many restaurants at this level - but the preparations are different and it is usually only one or two course out of 9 or more. If you'd like to eat at great places but are watching your budget lunch is often a little more than half the price of dinner (tasting menu) but only has 3 or 4 fewer courses (and you'll be stuffed and maybe grateful that there aren't more courses - YMMV) and they are the same items you'd get at dinner, just fewer.

I guess it's a good thing I don't live in Japan b/c I'm afraid I'd weigh a ton with all the excellent restaurants (and not only at the Michelin level) VBG