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SEAT RESERVATION

KUMAMOTO

Edomae Sengoku

Experience the artistry of Edomae sushi in Kumamoto City during a traditional dining experience where a master chef with over 30 years of expertise prepares exquisite sushi.

Dinner: ¥15,000-20,000

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SEAT RESERVATION

HYOGO

Yamazato (Hotel Okura Kobe)

Dine on a variety of Japanese cuisine, from tempura and sushi, in a gorgeous Japanese garden in the middle of the Hotel Okura Kobe. The seasonal course menus change with the picturesque views.

Lunch: ¥5,000-10,000

Dinner: ¥10,000-15,000

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SEAT RESERVATION

TOKYO

Pompompurin Cafe

Experience a one of a kind trip to the cafe with Japan’s favorite cartoon golden retriever, Pompompurin!

Lunch: ¥950-2,800

Dinner: ¥950-2,800

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SEAT RESERVATION

KYOTO

Shunseki Suzue

Relax and dine in the sophisticated ambiance of one of Kyoto's most expensive restaurants.

Lunch: ¥40,000-49,999

Dinner: ¥60,000-79,999

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SEAT RESERVATION

TOKYO

Ginza Sushi Fukuju

A return to tradition in the modern district of Ginza. Enjoy Edomae sushi that uses the finest hon-maguro bluefin tuna from suppliers all over Japan, from Hokkaido to Wakayama.

Lunch: ¥6,900-9,900

Dinner: ¥12,900-24,900

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SEAT RESERVATION

TOKYO

Imafuku

Take your pick of Kanto or Kansai sukiyaki, and watch your personal cook prepare gorgeous A5 wagyu beef right in front of you.

Dinner: ¥13,000-19,999

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COURSE MENU

FUKUOKA

Enjoy Chef Tomonaga Toshiharu’s signature sushi with natural salt from Nagasaki’s Goto Islands and a generous squeeze of citrus juice, made with the finest Fukuoka seafood purchased fresh every morning.

Lunch: ¥11,000-16,000

Dinner: ¥11,000-16,000

COURSE MENU

TOKYO

Tsunokamizaka Koshiba

Savor hassun, a dish expressing Japan’s ancient way of life and the essence of kappo cuisine, served on antique dishes that evoke the tastes and aromas of Yayoi kitchens long forgotten.

Dinner: ¥28,000-29,000

COURSE MENU

TOKYO

Yakitori Ginza I

Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.

Dinner: ¥14,000-34,000

COURSE MENU

ISHIKAWA

La Luce (Kanazawa)

At this restaurant near the Kenrokuen Gardens, top-quality ingredients from France, Italy and the Kanazawa locality are expertly made into French-inspired Italian cuisine, served atop gorgeous artisanal Imari porcelain.

Lunch: ¥18,000-22,000

Dinner: ¥18,000-22,000

COURSE MENU

TOKYO

Halal Sukiyaki Restaurant Diyafa

One of the first of its kind, Chef Osagawa Hideki’s halal sukiyaki restaurant near Mita offers Muslim diners a chance to try this Japanese staple, with top-quality Shiretoko wagyu beef from Hokkaido.

Lunch: ¥18,000-22,000

Dinner: ¥18,000-22,000

COURSE MENU

TOKYO

Robata Omoto Kagurazaka

Charcoal-grilled Hokkaido pork, beef and seafood in the heart of Tokyo’s former geisha district Kagurazaka. Pair this intimate, rustic robatayaki experience with a glass of local Hokkaido sake or shochu.

Dinner: ¥16,000-30,000

COURSE MENU

TOKYO

Alternative

At this Shirokane restaurant, vegetables don’t play second fiddle, instead being put in the spotlight via Chef Saito Takayuki’s creative French-based cuisine. Menu highlights change seasonally, with sweetfish in the summer and asparagus in spring.

Lunch: ¥8,000-40,000

Dinner: ¥8,000-40,000

COURSE MENU

FUKUOKA

Tatsumi Sushi

Solid fundamentals meet a flourish of Chef Matsuhata Taminobu’s creativity at his Fukuoka sushi restaurant. Here, each nigiri is seen as its own individual course.

Dinner: ¥16-22,000

COURSE MENU

TOKYO

Sakana Bar Ebisu

Sakana Bar’s seafood offerings span almost every coastal culinary culture possible, using freshly-caught domestic Japanese seafood. Their oyster tasting comparison course is particularly popular with oyster aficionados.

Dinner: ¥8,000-9,000

COURSE MENU

FUKUOKA

Fujiyoshi

Active for over 60 years, this Tenjin restaurant offers the winning combination of yakitori and sashimi, the latter made from fish kept alive in tanks right up to the moment of preparation.

Dinner: ¥8,000-12,000

COURSE MENU

TOKYO

Kagurazaka Kuzuryu Soba

The pride of Fukui Prefecture, Echizen cuisine features prominently in this Kagurazaka restaurant, which uses the finest ingredients from the Hokuriku region. Seasonal delicacies from the Echizen Coast and local sake delight visitors.

Dinner: ¥10,000-15,000

COURSE MENU

TOKYO

Tanimoto

A focus on simplicity and delicacy have landed Tanimoto a star in the Michelin Guide for two years. Relying on the basics, owner-chef Tanimoto Seiji wows diners with little more than rice, dashi-based dishes, and fresh seasonal ingredients.

Dinner: ¥35,000-40,000

COURSE MENU

TOKYO

Higashiyama Muku

The brainchild of a chef with a background in mechanical engineering, Higashiyama Muku places emphasis on a multi-sensory dining experience, as well as unadorned, natural flavors using traditional Japanese culinary techniques.

Dinner: ¥20,000-21,000

COURSE MENU

KYOTO

Gion Fukushi

Subtraction and simplicity – the husband-wife team behind this pristine Michelin-starred restaurant delivers regionally focused kaiseki in the purest imagination in Kyoto’s storied geisha district.

Dinner: ¥28,000-30,000

COURSE MENU

TOKYO

Jushu

Kansai-style kappo cuisine that’s earned itself a Michelin star. Simplicity is at the heart of Chef Senzaki Masaaki’s cooking, letting the fresh ingredients from his home prefecture of Saga speak for themselves.

Dinner: ¥30,000-45,000

SEAT RESERVATION

TOKYO

Hiroo Ishizaka

Located in the upscale neighborhood of Hiroo, Tokyo, Hiroo Ishizaka emerges as a gastronomic sanctuary for sushi enthusiasts.

Dinner: ¥36,000-40,000

COURSE MENU

TOKYO

Rogama Steak Arcanum

With a pedigree earned from some of the most elite beef specialists in all of Japan, chef and master griller Shinya Suzuki makes kiln-roasted Tamura wagyu beef steak widely available at a fraction of the cost.

Lunch: ¥16,000-41,000

Dinner: ¥16,000-41,000

COURSE MENU

TOKYO

Genkiya

This izakaya near Shimo-takaido Station is family-run, and is characterized by its warm and friendly atmosphere — especially its dedicated arm-wrestling station, where the staff take on all comers foolish enough to challenge them.

Dinner: ¥1,000-5,000

COURSE MENU

TOKYO

Genpin Ginza 1-chome

Starting out as a humble shop in Fujiidera, Osaka, this tora-fugu specialist restaurant now has over 70 branches scattered all across Japan. Every day, its chefs transform this famously poisonous fish into delectable dishes like tecchiri hotpot.

Dinner: ¥20,000-25,000

SEAT RESERVATION

TOKYO

Den

Home-style cooking meets Michelin-worthy gastronomic flare right in the very heart of Tokyo.

Lunch: ¥30,000-39,999

Dinner: ¥30,000-39,999

SEAT RESERVATION

TOKYO

Narisawa

Unique, geographically-inspired cuisine from a modernist master.

Lunch: ¥53,000-53,000

Dinner: ¥53,000-53,000

COURSE MENU

TOKYO

Crony

Master chef and sommelier duo Michihiro Haruta and Kazutaka Ozawa invite their guests to become “cronies” at their Motoazabu restaurant, engaging in conversations about sustainability over Michelin-starred French cuisine.

Dinner: ¥28,000-40,000

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