Restaurants(15847)
COURSE MENUMonji Shinjuku-Nishiguchi Palette
Tap into the communal spirit at Monji in Shinjuku, where three different dashi elevate monjayaki — the lighter, gooier sibling of okonomiyaki — into a deliciously crisped experience straight from the hot plate.
COURSE MENUUmaimon Yakiissho
This Gunma unagi restaurant not only sources its eels from Aichi Prefecture, but also grills them in Kansai-style, resulting in an extra-crispy texture not easily found around eastern Japan.
COURSE MENUMinokichi Takeshigero Hotel Granvia Kyoto
The Hotel Granvia Kyoto plays host to one of Kyoto’s most historic kyo-kaiseki restaurants, with over 300 years of history serving freshwater fish and other traditional dishes.
COURSE MENUSukiyaki Shabu-Shabu Kobe Beef Ishida Herbis Plaza
Authentic, licensed beef from a reputable local Kobe restaurant, made available in the center of Osaka. An ideal setting for celebrations or just to get an authentic taste of Kobe beef during a trip to Kansai.
COURSE MENUPresident Chibo Minami Main Branch
President Chibo’s Minami main branch elevates okonomiyaki and teppanyaki with live cooking, premium ingredients, and a luxurious setting in a convenient Namba location that’s popular with locals and visitors alike.
COURSE MENUKuramoto Saryo
Operated by Ishikura Shuzo, the last remaining sake brewery in Hakata, Kuramoto Saryo serves as a cornerstone of kaiseki and sake-making and resides in the former residence of the brewery's owner.traditions in Fukuoka.
COURSE MENUSushi Kimura Nihombashi
Following a 15-year stint at one of New York City’s most exclusive sushi restaurants, Kimura Koji arrives in Nihonbashi with an Edomae omakase concept shaped by fish from his hometown in Hachinohe.
COURSE MENUBeef Nagayoshi
Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.
COURSE MENUNishiazabu Nikusui Yamamoto
Setting ground in Nishiazabu, Nikusui Yamamoto is one-upping the legacy of yakiniku with a refined and luxurious take on Japanese barbecue.
COURSE MENUYakiniku Ueno Taishoen Ueno Station
A seasoned yakiniku restaurant operating since 1963, Taishoen revives Korean food culture through a Japanese lens, serving prime beef and wagyu in a thousand and one delicious ways.
COURSE MENUTajimaya Namba City
15 condiments, 7 broth choices and an endless meat festival — indulge in slice-to-order wagyu through endless permutations in this all-you-can-eat shabu shabu and sukiyaki venue in Namba.
COURSE MENUYujufudan
This neo-izakaya in Shijo Karasuma is rewriting Kyoto’s bar scene with creative seafood and small-plate dishes that combine Japanese ingredients with Italian recipes.
COURSE MENUMatsunaga Bokujo Kitashinchi
With a commitment to traceability, Matsunaga Bokujo’s private-label beef comes to Osaka with its independently operated restaurant, offering only A4-and-above beef to city diners.
COURSE MENUChibo Sonezaki
Rooted in Osaka but enhanced with international ingredients, Chibo offers an okonomiyaki and teppanyaki experience that embraces the three distinct flavors of “before, after and aftertaste.”
COURSE MENUIinoji
Basked in warm light, Iinoji offers a home-away-from-home atmosphere, serving impeccably executed sukiyaki made with kuroge wagyu and Omi beef. Amidst the fast-paced rhythm of Nihonbashi, the restaurant invites diners to slow down.
SEAT RESERVATIONEbisu Taku
A genie-in-the-bottle restaurant, Ebisu Taku breathes new life into the classic omakase playbook by flipping the script — the chef creates a menu based on what the guests want.
COURSE MENUYakiniku Shio Horumon Yoshichan Toyosu
Located near Toyosu’s iconic fish market, this restaurant showcases why fresh, top-grade offal deserves a spot on the grill — and a place alongside its reasonably priced A5 wagyu.
COURSE MENUSoba Ikkon
Simplicity made special — set in Ebisu’s burgeoning food scene, Soba Ikkon trots out smooth, Edo-style nihachi soba and a kaiseki-style course menu that delights all demographics.
COURSE MENUSapporo Kani-ya Main Branch
The Sapporo outlet of this venerable Hokkaido crab restaurant continues to deliver on its mission to serve Japan’s finest crabs, particularly the hon-tarabagani red king crab, presented in a number of different styles.
COURSE MENUSapporo Kani-ya Nagoya Branch
Located in the heart of Nagoya’s nightlife district, this restaurant is a seven-story shrine to the deliciousness of Japanese crab — including the hon-tarabagani red king crab — preparing it in a variety of different ways.
COURSE MENUHokkaido Kani-Shogun Sapporo Main Branch
The giant red king crab on the storefront brings customers in, and the vast spread of luxurious crab dishes keeps them coming back for more. Red king crab, horsehair crab and snow crab are all prepared in a number of ways.
COURSE MENUOden Sumiyoshi Shinsaibashi
A love letter to the nostalgic oden, from Osaka — Oden Sumiyoshi Shinsaibashi is a soul-warming stop in the city, serving innovative oden swimming in a broth that takes six hours to prepare, all presented in kaiseki style.
COURSE MENUOoicho Nagoya Nishi
The ever-popular Nagoya-based Ooicho branch makes Nagoya Nishi its second nest, embracing a neck-to-tail philosophy that spotlights premium Kinsodori chicken from Aichi Prefecture in its yakitori creations.
COURSE MENUIwahiba
Inspired by the bonsai plant it’s named upon, the hidden Iwahiba tucked behind a bar creates a menu that riffs on Chinese cuisine and washoku in a dining room draped in Taisho Romanticism opulence.
COURSE MENUUshikoi Ebisu
Making yakiniku an everyday indulgence by focusing on price-performance, Ushikoi Ebisu focuses on lean cuts of wagyu beef that have more concentrated flavor, eschewing most restaurants’ obsession with marbling.
COURSE MENUEbisu Afusoya
Housed in a Showa-era, 75-year-old building, Ebisu Afusoya weaves itself into the peaceful rhythm of kaiseki, thanks to the innovative yet traditionally rooted approach of its head chef, Hasegawa Tadaaki.
COURSE MENUUshikoi Kanda
Forget marbling — Ushikoi Kanda chooses to focus on the flavor of leaner wagyu, allowing it to serve premium cuts of wagyu beef that deliver unbeatable price-performance.
COURSE MENUUshikoi Ikebukuro
Price-performance is the philosophy here at this Ikebukuro yakiniku restaurant, which serves high-quality wagyu beef like Miyazaki beef, but focusing on leaner meats for deeper flavor.
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