There's a restaurant in Tokyo called Saito.

You can't call to make a reservation. You can't book online. You get in because an existing guest introduces you, and the chef decides whether he wants you there. People wait years. The room is small — ten seats at the bar. Chef Takashi Saito goes to Toyosu Market every morning and selects the fish himself. He doesn't use refrigeration. Every piece arrives in front of you at the exact moment he's decided it should be eaten.

One person. One meal. Four hundred dollars, starting.