In 2013, executive chef of Yukawatan restaurant Noriyuki Hamada went head-to-head with chefs from 24 different countries in the prestigious Bocuse d'Or competition. Winning a Bronze Bocuse, Hamada is the first Asian to be awarded this sought-after prize. As he does at his restaurant, he brought out the best in ingredients from the Shinshu region (Nagano Prefecture) for his winning dish. Critics were stunned by the depth of Hamada's creations. His signature amuse-bouches were the first surprise – lined up on a single plate, like a row of treasures, vegetables, soup, main course and dessert expressed a full-course meal in miniature. The rest of his dishes were just as finely crafted, both in taste and arrangement. This craftsmanship is always evident at Hamada's restaurant, and goes beyond the cuisine too. The restaurant's small size (a mere 24 seats) is crucial to maintaining the impeccable standard of service that's led to its grand reputation, which means it can be tough to get a reservation. Keep trying though, because the elation you'll feel after eating here is enough to make you burst into spontaneous musical-style song.