Globetrotting restaurateur Jean-Georges Vongerichten’s place at The Shinmonzen in Gion interprets his famous New York recipes through local ingredients. Building on a French base, he makes lavish use of spices and herbs. Fusions with Japanese culinary culture are also on offer. Sushi rice is cooked crisp, bringing out the flavour when vinegared. Eggs on toast becomes a signature Vongerichten dish when topped with caviar.