Restaurants(15870)
COURSE MENUOsaka Kitchen Shibuya
Named after the chef’s hometown, this Shibuya teppanyaki hotspot brings the spirit of Japan’s foodie paradise to central Tokyo with a touch of Osaka-brand charm and good-valued teppanyaki.
COURSE MENUYakiniku Mannoya Tennoji North Exit
This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.
COURSE MENUYakiniku Manno Ueshichi
Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
COURSE MENULa Cuisine Enju
Teppanyaki by way of French — from the award-winning, France-trained chef comes a fine restaurant in Hikone that blends Gallic techniques with local flavors, serving piping-hot, ultra-luxe grills that just won’t quit.
COURSE MENUYakiniku Manno Kitabatake
The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.
COURSE MENUNikusho Geihinkan Tenri
Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.
COURSE MENUNikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
COURSE MENUNikuoroshi Mannoya Bettei
By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.
COURSE MENUGinza Hakobune Daiginjyo SHIZUKU
The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.
COURSE MENUNihonbashi Funazushi
At this Nihonbashi restaurant, a third-generation owner plays with classic sushi flavors and brings a touch of old Edo to modern Tokyo.
COURSE MENURIVA
With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.
COURSE MENUInasa
It’s out with the ordinary, and in with the new for 50-year-old Inasa, which transforms Hiroshima’s Japanese anchovy into gourmet hamburger steaks instead of the usual treatment of sashimi.
COURSE MENUSakura (Hilton Tokyo Odaiba)
Choose from one of four distinct dining styles in a single stylish restaurant. Sakura offers kaiseki, teppanyaki steak, sushi and tempura spaces, each with breathtaking scenery and classical interior design elements.
COURSE MENUSushi Aoi
Established sushi master Hoshi has chosen to wrap up his culinary chapter by opening a sushi spot in his hometown of Asagaya. It's his final stop, but, rest assured, he's far from done.
COURSE MENUWagyu Niku Kappo Kakunoshin 82
Setting the bar high, this trailblazing niku-kappo restaurant by Japan’s famed “Meat Uncle” showcases award-winning Kanzaki Aged Beef across 82 cuts in a creative kappo format.
COURSE MENUGinza Himuka
So rare that only 30 heads of cattle are sold in a month, the Ozaki wagyu beef from Miyazaki Prefecture is served here at this Ginza restaurant, alongside beautiful nighttime views and fine Japanese domestic whiskies.
COURSE MENUKintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
COURSE MENUKobe Steak Teppanyaki Setsugekka Hanare
A carefully curated selection of high-quality items offers diners a Michelin-worthy experience in this luxurious teppanyaki venue, featuring Kobe beef steak, seafood and sommelier-approved wines.
COURSE MENUKobe Steak and Cafe Noble Urus Sannomiya
This teppanyaki restaurant in the APA Hotel Kobe-Sannomiya Ekimae provides a comprehensive overview of Japan’s best wagyu varieties with A5-grade Kobe beef at the forefront of its tasting comparison courses.
COURSE MENUIL PINOLO Ginza
There’s no trick or “modern takes” at this Ginza ristorante — just the deep and thorough love for Italian cuisine from executive chef Watanabe Tomotaka, who works on a mantra of great ingredients, simply cooked.
COURSE MENUSukiyaki Shibusuki
This evening-only restaurant and bar in Osaka reimagines sukiyaki through a contemporary lens, serving up delicious inventions like red wine-infused wagyu sukiyaki and warishita risotto paired with French house wines.
COURSE MENUFish & Smoked Delicacies Sanbanya Mukonoso
Smoked seafood, live fire and infused highballs come together at Sanbanya Mukonoso in Hyogo, where the primitive power of smoke is used to enhance everything from its cheese and alcohol to seasonings.
COURSE MENUTeppanyaki Fujita
Teppanyaki Fujita’s candlelight service, the grilling of some of the town’s finest Kobe and wagyu beef, and the courtyard-facing counter make it a special-occasion venue worth reserving.
COURSE MENUKitashinchi Tempura Bonji
The sister restaurant of the revered Kitashinchi Kushikatsu Bon delivers a foolproof tempura omakase course that gets its crispiness from the store’s signature cottonseed oil blend.
COURSE MENUShowa Taishu Horumon Ohatsu Tenjin
The good ol' Showa-era vibe thrives at Showa Taishu Horumon’s Ohatsu Tenjin branch, where its love language is expressed through the uber-fresh selection of offal and seriously energetic service.
COURSE MENUShowa Taishu Horumon Soemon-cho
Opening until 9 am the next day, this late-night yakiniku joint near Osaka’s Namba Station serves some of the country’s largest selection of offal in a Showa-themed dining space.
COURSE MENUYakiniku Manno Tennoji
Yakiniku Manno Tennoji’s expansive 80-item menu provides a delectable exploration of intensely fresh kuroge wagyu, aged for only a week before grilling.
COURSE MENUYakiniku Bou-ya Nishi-Nippori Main Branch
Two decades of wagyu craftsmanship is proudly inherited in Bou-ya’s Nishi Nippori branch, a yakiniku restaurant that buys the entire wagyu cow as a means to serve diners the most spectacular quality cuts of A5 beef alongside its
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