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COURSE MENU

AICHI

Yakiniku Gyu-Bei (Sakae Honten)

Perhaps no other restaurant takes its wagyu beef as seriously as Yakiniku Gyu-Bei, which measures not just the thickness of every cut of its A5-grade Japanese kuroge wagyu black beef down to the millimeter, but even the angle at which it is sliced.

Dinner: ¥10,000-15,000

COURSE MENU

TOKYO

Ristorante Porto Faro - Ginza Main Branch

Executive chef Sou Hoshiai dazzles guests with his dual mastery of the teppan grill and traditional Italian cuisine, the latter of which he honed while training at a series of trattorias across Italy.

Lunch: ¥28,000-29,000

Dinner: ¥28,000-29,000

COURSE MENU

NARA

Kitashinchi Harami Shin-Omiya

This Nara specialty restaurant spreads the gospel of the harami. Japanese kuroge wagyu black beef skirt steak is presented in a number of increasingly luxurious ways, incorporating premium ingredients like truffles and caviar.

Dinner: ¥5,000-15,000

COURSE MENU

OKINAWA

ocean good table Ishigaki

Discover a lesser-known side of Okinawan cuisine at this Ishigaki restaurant, offering barbecued delicacies like highly-marbled Ishigaki wagyu beef and Agu pork — the latter so rare that it is colloquially called the “phantom pig”.

Dinner: ¥7,000-8,000

COURSE MENU

OSAKA

Gumbo & Oyster Bar - Namba Parks Store

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

Lunch: ¥5,000-8,000

Dinner: ¥5,000-8,000

COURSE MENU

TOKYO

Taira

Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.

Dinner: ¥15,000-20,000

COURSE MENU

KYOTO

ROKU KYOTO TENJIN Chef’s Table

This intimate dining experience led by executive chef Akira Taniguchi features 13 counter seats surrounding an open kitchen, which acts as a stage for the chef’s culinary performance. Taste heirloom Kyoto vegetables, prepared with French techniques.

Dinner: ¥35,000-40,000

COURSE MENU

OSAKA

Tennosachi Yamanosachi

Every bite is a blessing from both heaven and the mountains here at this Osaka wagyu beef specialist. Perfectly-marbled Omi and Miyazaki beef are available in various forms, from sukiyaki hotpot to hotplate-grilled steak.

Lunch: ¥12,000-13,000

Dinner: ¥12,000-13,000

COURSE MENU

OSAKA

Soba Shubo Fukumaru

The noodles at this Osaka soba specialist are made with Tochiusu flour from Tochigi Prefecture, giving it a satisfying texture and rustic taste. It pairs especially well with a glass of buckwheat shochu, whether served on the rocks, hot or chilled.

Lunch: ¥5,000-6,000

Dinner: ¥5,000-6,000

COURSE MENU

HYOGO

Hakushika Classics

Aiming to bring back a long-forgotten definition of “luxury”, Nishinomiya sake specialist Hakushika Classics creates an opulent, traditional atmosphere in which guests can enjoy quality ingredients and sake both, beneath a curtain of flowers.

Lunch: ¥6,000-7,000

Dinner: ¥6,000-7,000

COURSE MENU

HOKKAIDO

Hokkai Shabu Shabu Susukino

Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.

Dinner: ¥7,000-14,000

COURSE MENU

TOKYO

Modern Chinese Ryo

Indulge in luxurious Japanese-Chinese fusion dishes from the mind of chef Ryo Someya. Decadent dishes like black truffle fried rice risotto with Ezo abalone and Kesennuma blue shark fin are accompanied by a huge selection of vintage Shaoxing wine.

Dinner: ¥10,000-13,000

COURSE MENU

KANAGAWA

Toshima Manryo Ichigetsuan

Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.

Dinner: ¥11,000-19,000

COURSE MENU

TOKYO

Yakitori Kita

By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.

Dinner: ¥10,000-11,000

COURSE MENU

HYOGO

Seikaiha Koshunoya

With one of the best views of the Harima-nada Sea, the sunset vista from Seikaiha Koshunoya draws crowds of visitors every month. But even more come for the extensive selection of sake, wine and shochu from more than 100 breweries all over Japan.

Dinner: ¥5,000-6,000

COURSE MENU

TOKYO

Miavato

Iwate Prefecture’s famous beef takes center stage at this Tokyo cafe-turned-meat bistro, alongside other regional specialties and favorites from all around the world — including zucchini bread and charcoal-roasted coffee.

Dinner: ¥10,000-15,000

COURSE MENU

TOKYO

Wami Daisuke

Located in a residential area of Tokyo’s Shirokane district, this Kyoto-style ryotei offers a highly intimate dining experience almost like a supper club, and is frequented by some of Japan’s most famous celebrities.

Dinner: ¥13,000-20,000

COURSE MENU

TOKYO

Sushi Gami

With 35 years of experience in sushi restaurants and luxury hotels all over Tokyo, Chef Takashi Sakagami’s skills are razor-sharp. Every morning, he purchases seafood fresh from Toyosu Market to make into wildly inventive dishes.

Dinner: ¥34,000-35,000

COURSE MENU

KANAGAWA

POZ Dining

POZ Dining is famously particular about its ingredients: going through more than 100 local Kannai farms in the process of choosing its vegetables, it also only uses seafood exclusively from Hokkaido, as well as grass-fed pasture-raised beef.

Dinner: ¥17,000-18,000

COURSE MENU

OSAKA

Shabu-Shabu Sukiyaki Haruna

A5-grade Miyazaki beef, arguably the best beef in Japan, takes center stage here at this Osaka hotpot specialist. Guests can choose between sukiyaki and shabu-shabu-style hotpot course menus, flanked by a number of accompanying dishes.

Dinner: ¥10,000-17,000

COURSE MENU

TOKYO

Higonoya Gaienmae

Directly outside the station exit is the Gaienmae branch of vaunted yakitori franchise Higonoya — a popular late-night destination made famous for its use of Uredori chickens from Ninohe in Iwate, which are renowned for their umami and texture.

Dinner: ¥6,000-7,000

COURSE MENU

TOKYO

Higonoya Aoyama Main Branch

For over 50 years, Higonoya’s original Aoyama outlet has been delighting locals with its supremely delicious Uredori chicken skewers. Shipped fresh from Ninohe City in Iwate Prefecture, the chicken is renowned for its robust flavor and texture.

Dinner: ¥6,000-7,000

COURSE MENU

SHIZUOKA

Atami Miyu Honten

The youngest challenger to appear on Iron Chef Japan, celebrity chef Miyuki Igarashi uses her extensive knowledge of Chinese cuisine to craft Izu Peninsula ingredients into wildly original dishes, like her signature kuroge wagyu katsuobushi steak.

Lunch: ¥23,000-24,000

Dinner: ¥23,000-24,000

COURSE MENU

YAMANASHI

Yamanakako Shogetsu

Traditional nihon-ryori, the foundation of all Japanese food, is served up in kaiseki form at the foot of Japan’s most sacred mountain. Luxury ingredients like soft-shelled turtle and pufferfish have enthralled guests for almost 20 years.

Dinner: ¥71,000-220,000

COURSE MENU

TOKYO

Iberico Pork Ondoru-yaki Urashibuya

Pork doesn’t get better than the highly-exclusive Iberico de Bellota, which is served up teppanyaki-grilled, hot stone-seared and in hotpot at this Shibuya restaurant. Take your pick from 16 different cuts.

Dinner: ¥7,000-8,000

COURSE MENU

TOKYO

Kagurazaka Sushi Kokoro

Having built a substantial following over his 15-odd years in the highly competitive Ginza sushi scene, Chef Tsutomu Ooba’s establishment of Sushi Kokoro brought many loyal fans to Kagurazaka, where aesthetic, flavor and heart meet.

Dinner: ¥43,000-44,000

COURSE MENU

TOKYO

Sushi Uchida

This high-end Edomae sushi establishment fits right into the upscale neighborhood of Setagaya. Having grown up in his parents’ sushi restaurant, chef Shota Uchida brings his Ginza expertise home to his birthplace of Setagaya.

Dinner: ¥22,000-23,000

COURSE MENU

AICHI

Yakiniku Toraji Nagoya Central Towers

Sink your teeth into thick, satisfying slices of Toraji Group’s award-winning beef and seasonal vegetables. Toraji’s Central Towers branch offers grilled meat in semi-private seating, elegantly partitioned with floor-to-ceiling Korean celadon.

Dinner: ¥21,000-26,000

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