Restaurants(9734)

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TOKYO

Located in the retro area of Akabane, creative Japanese cuisine guided by a dedicated team that brings the essence of omotenashi — Japan’s renowned hospitality — to life.

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OSAKA

Sushi with hints of Italian influences. Conveniently located five minutes from Kitashinchi Station in Osaka, Sushi Akagi’s seasonally charged omakase is as impressive and original as ever. Children are welcome.

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OSAKA

Setting a new standard of service in Osaka’s sushi scene, former Michelin-selected Sushi Haku heightens nigiri to a highly codified art form, using Japan’s four seasons to shape its exceptional degustation.

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KUMAMOTO

Driven by the love of Kumamoto foodstuffs, indulge the senses with a round of Wao beef and local Kumamoto seafood seared on a teppan grill in the high-class One Station Hotel Kumamoto.

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TOKYO

From “black” sushi rice to ikura cocktails, Sushi Ebisu’s Shinjuku branch arrives with an eager-to-explore spirit and an easygoing disposition to its drink-focused sushi menu that’s as chic as it is delicious.

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TOKYO

Already buzzing on social media, UNIHOLIC in Roppongi is a paradise for uni lovers, where everything from the decor to the dishes revolves around one thing: the sea urchin.

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OSAKA

President Chibo serves up Kansai soul food with premium ingredients in the Sheraton Miyako Hotel in Osaka. Watch from intimate counter seats in front of the grill as you soak in the sounds and smells of upscale okonomiyaki and teppanyaki.

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KYOTO

Tapping into the free-spirited yet delicately crafted flow of kappo cuisine, Kappo Ichika in Shibuya serves seasonally inspired dishes, including wagyu sirloin on wafer monaka, near Shibuya.

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TOKYO

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.

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OSAKA

On the fourth floor of Abeno Q’s Mall, Chibo, the 51-year-old okonomiyaki specialty chain from Osaka, is bringing another perspective to the already vibrant world of okonomiyaki, delighting boutique shoppers with its savory, pan-grilled offerings.

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TOKYO

Authentic Osaka-style okonomiyaki and teppanyaki dining—without leaving Tokyo. Japan’s first okonomiyaki chain, Chibo, stakes its spot on the sixth floor of Bic Camera in Yurakucho, offering a lavish spread of iron-grilled delights.

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TOKYO

Osaka-style okonomiyaki in Kyoto. Amidst the sea of traditional kaiseki eateries in Kyoto, Chibo goes against the tide, bringing its Kansai-style okonomiyaki to the locals.

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OSAKA

With direct access to Osaka Station, this sukiyaki and shabu-shabu restaurant provides a convenient location to enjoy your own individual hotpot while savoring the succulent wagyu pairing of the famed Kobe beef and Matsusaka beef.

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TOKYO

Thanks to its Kyoto and France-trained chef, Koizumi in Ebisu offers a menu liberally sprinkled with French cooking and a charmingly modern outlook on Japanese cuisine.

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KANAGAWA

With the vibrant spirit cultivated in Osaka, Japan’s first okonomiyaki chain, Chibo, has finally arrived in Yokohama, serving up Kansai-style savory pancakes with a refined touch of class.

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TOKYO

From the 38th floor of Ebisu Garden Place, luxurious teppanyaki and Kansai-rooted okonomiyaki come together at Chibo’s sky-high dining concept with bearings of modern cuisine.

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TOKYO

Like its moniker, which describes a state where atoms and molecules lack structure, this innovative Akasaka restaurant eschews the predictable rhythms of dining standards.

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TOKYO

Butasute KITTE Marunouchi in Tokyo shines the spotlight on Mie Prefecture with hearty sukiyaki and shabu shabu meals featuring Ise wagyu beef — stunning city views included.

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TOKYO

Set on the man-made island Odaiba, this yakiniku restaurant only serves the choicest cuts of A5-ranked wagyu and specially selected Japanese whiskies to compliment the meat-heavy fare.

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SAITAMA

This kaiseki restaurant in Kawagoe — Saitama’s “Little Edo” — first opened in 1868 and now stands at the intersection of tradition and contemporary, offering a hyper-seasonal kaiseki menu.

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TOKYO

Recently opening its doors in the spring of 2024, this hidden yakiniku restaurant in Nishi Azabu is introducing Jinsekikogen’s Jinseki beef, a breed of kuroge wagyu so rare that it is called “phantom wagyu.”

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TOKYO

Entrusting their day-fresh vegetables from 600 domestic farmers, taste a different side of Japanese vegetarian cuisine at this farm-to-table restaurant next to Shinjuku-sanchome Station.

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OSAKA

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.

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KYOTO

The Kyoto outlet of this venerable Hokkaido crab restaurant chain serves Japan’s finest crabs, including the vaunted hon-tarabagani, or red king crab — the most expensive and finest of Japan’s crabs.

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TOKYO

This Omotesando cafe boasts gorgeous floral displays, Instagram-worthy afternoon teas and occasional collaborations with some of the cutest Sanrio mascot characters, including My Melody, Kuromi and Hello Kitty.

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OSAKA

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.”

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TOKYO

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.

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TOKYO

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.