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SEAT RESERVATION

TOKYO

nol

Step into the world of culinary innovation at nol, a Michelin award-winning French eatery that redefines gastronomy with each exquisitely crafted dish.

Dinner: ¥20,000-30,000

SEAT RESERVATION

TOKYO

Miyasaka

This Michelin-starred Japanese gem stands as a testament to the artistry and precision of Japanese cuisine, capturing the essence of seasons in each delicate dish.

Lunch: ¥20,000-30,000

Dinner: ¥35,000-50,000

SEAT RESERVATION

TOKYO

Chef Shotaro Noguchi’s devotion to kaiseki is shown here at Nishiazabu Noguchi, where he pays homage to his extensive training in Japanese cuisine by adding his own unique touches — a culinary approach that has earned him a Michelin star.

Dinner: ¥20,000-30,000

SEAT RESERVATION

TOKYO

Mutsukari

This Michelin-starred gastronomic haven seamlessly crafts the pinnacle of traditional Kaiseki cuisine, creating an atmosphere that mirrors the sophistication of its upscale surroundings.

Dinner: ¥20,000-30,000

SEAT RESERVATION

TOKYO

Koshikiryori Koki

Koshikiryori Koki offers traditional Hong Kong dishes using locally-grown Japanese produce. From shark fin noodle soup to the store’s specialty crispy chicken, enjoy an international, one-of-a-kind omakase course of the highest quality.

Dinner: ¥25,000-30,000

SEAT RESERVATION

TOKYO

Piao-Xiang

Enjoy fiery Sichuan Chinese cuisine with its various spices and cooking techniques. The Michelin-starred Piao-Xiang mixes high-quality Japanese ingredients with Sichuan cuisine’s signature chili and spices to create exciting course meals.

Dinner: ¥25,000-30,000

SEAT RESERVATION

TOKYO

Metis Roppongi

Get acquainted with Roppongi’s fusion cuisine scene with Metis Roppongi, blending Japanese cuisine with French techniques in the spirit of “wakon-yosai”. Enjoy an original omakase course with unique twists on Japanese and French cuisine.

Dinner: ¥20,000-25,000

SEAT RESERVATION

TOKYO

Nihonryori Ichirin

Nihonryori Ichirin employs fresh Japanese produce to create omakase courses that fully represent the country’s beautiful seasons. These dishes are flavorful and paired perfectly with seasonal sake or tea, offering an unforgettable dining experience.

Lunch: ¥25,000-30,000

Dinner: ¥25,000-30,000

SEAT RESERVATION

TOKYO

Ginza Kitagawa

Featuring Shiga’s well-known Shinohara style, Ginza Kitagawa’s chefs paint a beautiful canvas of flavors. Each dish in the omakase course perfectly expresses the seasons visually and through flavorful Shiga ingredients.

Dinner: ¥30,000-39,999

SEAT RESERVATION

TOKYO

Il Ristorante - Niko Romito (Bulgari Hotel Tokyo)

The strict culinary philosophy of Chef Niko Romito and his commitment to transforming classic Italian dishes keeps the luxurious Michelin-starred Il Ristorante - Niko Romito at the forefront of Italian culinary innovation.

Lunch: ¥15,000-25,000

Dinner: ¥30,000-50,000

SEAT RESERVATION

TOKYO

Monolith

This French restaurant in Tokyo is always evolving classic French cuisine into fusion wonders based on the chef’s “Neo Classic” approach and has earned one Michelin star for its efforts.

Lunch: ¥5,000-10,000

Dinner: ¥10,000-20,000

SEAT RESERVATION

TOKYO

Trois Visages

Trois Visages lives up to its name – and its one Michelin Star – in its interconnectedness to the “three faces” behind its unique French cuisine: local food producers, the staff, and the guests.

Lunch: ¥5,000-10,000

Dinner: ¥15,000-25,000

SEAT RESERVATION

TOKYO

L’Eterre

For food prepared with flair, visit Michelin-starred L’Eterre in Tokyo, where Chef Akira Tagomori uses materials like firewood and straw to bring classic French dishes to life.

Lunch: ¥20,000-35,000

Dinner: ¥30,000-50,000

SEAT RESERVATION

TOKYO

MAZ

Integrating Peru’s rich biodiversity into the creation of every dish, this Michelin-starred restaurant frames its courses on the theme of altitude, taking guests higher and higher on an unforgettable gastronomic journey with every bite.

Lunch: ¥5,000-10,000

Dinner: ¥20,000-30,000

SEAT RESERVATION

NARA

Kuramoto Ryori Maruto Shoyu

Time, innovation, and flavor converge in an old soy sauce brewery that’s earned a Michelin Green Star. Kuramoto Ryori Maruto Shoyu is revitalizing taste buds while preserving a slice of Nara's history with every perfect dish.

Lunch: ¥5,000-10,000

Dinner: ¥10,000-15,000

COURSE MENU

OSAKA

Minokichi Shinsaibashi Midosuji

The best of seasonal Kyoto-style cuisine rightfully enjoyed in traditional, folk-craft-filled dining rooms.

Lunch: ¥13,000-19,000

Dinner: ¥13,000-19,000

COURSE MENU

FUKUOKA

Hakata Nakasu Rokusantei

With over 60 years of history, this Nakasu riverside restaurant serves the deadly poisonous fugu in various forms from hotpot to sashimi, alongside other local Fukuoka delicacies. Expert chefs prepare it at the counter right before guests’ eyes.

Dinner: ¥8,000-13,000

COURSE MENU

HIROSHIMA

Sumiyaki Kaminari Main Store

This legendary Hiroshima yakitori restaurant uses a combination of “tohbi” distant-fire charcoal grilling to seal in the flavor, as well as a tashi-tsugi sauce that has been continuously added to for over 40 years of operation.

Dinner: ¥10,000-15,000

COURSE MENU

TOKYO

Sushi Takahiro (Shinjuku)

Witness a prodigy at work. After just 13 years of training, Chef Ikuta Takahiro starts his own restaurant in Shinjuku, having joined the industry at just 18 years of age as an apprentice.

Lunch: ¥9,000-11,000

Dinner: ¥17,000-18,000

COURSE MENU

TOKYO

Sushi Himitsu

Unusually for a sushi restaurant, Chef Hirayama Yasumitsu offers kappo-style small plates alongside premium seasonal nigiri, thanks to his extensive background working in both sushi and kappo restaurants.

Dinner: ¥22,000-23,000

COURSE MENU

HIROSHIMA

Teppanryori Mimitei

Discover Hiroshima’s best-kept secret at this teppanyaki restaurant: Hiroshima beef, which has a melting point so low it literally melts in the mouth.

Lunch: ¥16,000-26,000

Dinner: ¥16,000-26,000

COURSE MENU

KYOTO

Gion Kurashita

At his Gion restaurant, Chef Kurashita Satoru expertly prepares traditional Kyoto kaiseki, displaying mastery over all ingredients, from king crab and wagyu beef to even the humble tofu.

Lunch: ¥7,000-28,000

Dinner: ¥7,000-28,000

COURSE MENU

TOKYO

Niku no Himaraya to Nomuno (Shintomicho/Tsukiji Branch)

Aptly named for the Himalayas mountain range, this Tsukiji yakiniku restaurant’s signature dish is the “meat Himalaya”: up to 1kg of sliced Australian grain-fed Angus beef arranged in a literal mountain of meat.

Dinner: ¥5,000-9,000

COURSE MENU

TOKYO

Motsuyaki Captain

Taking particular pride in the freshness of the pork offal in their restaurant, this Nishi-Shinjuku motsuyaki restaurant serves up offal sashimi and other hard-to-find meats, like cartilage.

Dinner: ¥6,000-7,000

COURSE MENU

AICHI

Kawabun

The oldest restaurant in Nagoya, a meal at Kawabun is a cultural experience in its own right. Enjoy fine traditional dining in the surroundings of a ryōtei which has entertained the Nagoya elite for over 400 years.

Lunch: ¥25,000-26,000

Dinner: ¥25,000-26,000

COURSE MENU

TOKYO

Yakiniku Hatagaya

Drink, chat, and savor premium yakiniku at this bistro-esque venue close to Shibuya. From craft beer to crafted dining experiences, Yakiniku Hatagaya delivers.

Dinner: ¥6,000-13,000

COURSE MENU

TOKYO

Emit Fishbar

This Ginza Six oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using Emit’s patented “five-star” cleaning process using deep sea water from Toyama Bay.

Dinner: ¥5,000-8,000

COURSE MENU

TOKYO

8th Sea Oyster Bar - Ginza Corridor Store

Ginza Corridor hosts a restaurant that’s every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using a patented purification process using deep sea water from Toyama Bay.

Lunch: ¥5,000-8,000

Dinner: ¥5,000-8,000

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