Michelin stars don’t always mean a fancy experience. The buttery (often aged-for-tenderness) fish we enjoyed at Sushi Saito—which has three Michelin stars—was served up in quick succession in an austere room. You could be paying the check in less than an hour. But the two-star Édition Koji Shimomura and one-star à nu retrouvez-vous deliver the traditional white-linen experience. Both Chef Koji Shimomura and Chef Shohei Shimono, respectively, trained in high-end French restaurants, and each brings a personal approach to the cuisine by using Japanese ingredients and honoring local taste preferences, but—as you’ll find—their interpretations are distinctly unique.