Restaurants(9734)
SEAT RESERVATIONSaito
Witness how minor alterations to ingredients alter the flavors significantly at this Roppongi sushiya.
COURSE MENUShu Xiang Xiang
Bow down to the Sichuan master — Shu Xiang Xiang, in Shinjuku, gives gourmets every reason to fall in love with the region’s tongue-numbing, zesty spices and flavors through its riff on Chinese cuisine.
COURSE MENUArakicho Tenpaku (Formerly Kondou)
As is apt for an establishment that takes its name from a Zen saying about purity and natural beauty, this tempura restaurant uses pure taihaku sesame oil to enhance the inherent flavor of its carefully-chosen produce.
SEAT RESERVATIONAkasaka Momonoki
Cantonese cuisine excitingly expands on traditional recipes with the chef’s tasteful incorporations of Kyoto-grown ingredients.
COURSE MENUIseju
Once-in-a-lifetime indulgence of hand-cut A5 kuroge wagyu sukiyaki cooked on charcoal and drenched in warishita sauce, prepared with the uncompromising standards expected from Tokyo’s oldest sukiyaki restaurant in Nihonbashi.
COURSE MENURequinquer
At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.
SEAT RESERVATIONGinza Shiorian Yamashiro
In Tokyo's bustling gourmet landscape, Ginza Shiorian Yamashiro stands as a haven of calm, where artistry and meticulous passion converge to create an exceptional sushi experience.
SEAT RESERVATIONcucina salve
Local Chichibu produce meets Italian food. With an exacting attitude towards allergen-safe, organic and natural food, chef Hiroshi Tsubouchi uses over 150 kinds of vegetables to craft a dazzling array of fusion food, all personally grown on his farm.
COURSE MENURokkasen Shinjuku Nishiguchi Honten
All-you-can-eat yakiniku, elegantly executed. The acclaimed Rokkasen in Shinjuku satisfies diners with its sophisticated take on Japanese flame-grilled meat buffet and distinct brand of omotenashi hospitality.
COURSE MENUSeikaiha 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.
COURSE MENUNihonryori Takayama
At this traditional Japanese restaurant in Hiroshima, Chef Takayama pulls out all the stops to present an omakase course meal using local seafood, with the mission to “make people happy."
COURSE MENUKawabun
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.
COURSE MENUTaira
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.
COURSE MENUROKU 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.
COURSE MENUAllié
Whether it’s pufferfish, Hokkaido lamb or Gunma corn, chef Tadashi Harashima and sommelier pay the utmost respect to their suppliers through their masterful French cuisine and impeccable wine pairings at this Azabu-juban establishment.
COURSE MENUNishiazabu Nikusui Yamamoto
Drama in the look and on the grill — setting ground in Nishiazabu, Nikusui Yamamoto is one-upping the legacy of yakiniku with a refined and luxurious take on Japanese barbecue.
COURSE MENUKuru Kuru Wanko
Conveyor belt sushi meets the iconic red lacquerware bowls of Iwate’s famed wanko soba, here at this restaurant in Shinjuku’s Kabukicho district. Snatch up as many bowls as you can eat.
COURSE MENURestaurant Tsukimichi
With its modern washoku interpretations, Restaurant Tsukimichi arrives in Fukuoka with a grander-than-grand scheme, magnificent dining rooms and a team of full-time assistants to tap into the city’s appetite for all things royal.
COURSE MENUYakiniku Roasken Azabu-Juban
Chef Serada Tomoyuki hand-selects leaner cuts of A5-grade wagyu beef for use at his restaurant, giving the wagyu at this yakiniku restaurant a beefier taste when compared to other restaurants.
COURSE MENUFARM TO TABLE KANBE
Through its immersive projection mapping experience, FARM TO TABLE KANBE can express Kobe’s terroir and highlight the vegetables grown under the influence of the Rokko mountain range’s water and seasons.
COURSE MENUNihon Yakiniku Hasegawa Bettei Ginza
Operating under the concept of “a museum of supreme food and space” in the heart of Ginza, Nihon Yakiniku Hasegawa Bettei Ginza merges the principles of Korean barbecue with Japanese cuisine in one wonderful, luxurious collaboration.
COURSE MENUNaha Miyachiku
Naha Miyachiku in Okinawa’s capital Naha prides itself on serving award-winning Miyazaki wagyu and a dizzying lineup of seafood courses featuring lobster and abalone. Even its interior evokes Miyazaki’s natural landmarks.
COURSE MENUBasashiya Masashi Asakusa
A little slice of Kyushu in Asakusa with a view of the Azuma-bashi Bridge, Basashiya Masashi offers specialties from southern Japan, with their particular specialty being Kumamoto’s signature horse meat sashimi.
COURSE MENUSuganoya Shinshigai
Kumamoto’s self-professed biggest purveyor of horse meat — the region’s most famous delicacy — has its most popular outlet in the beating heart of the city’s nightlife, the Shinshigai shopping street.
COURSE MENUSuganoya Ginza-dori (Daiwa Roynet Hotel)
Kumamoto’s culinary history is best exemplified at this horse meat restaurant in the Ginza-dori Daiwa Roynet Hotel, just south of Kumamoto Castle.
COURSE MENUamorphous Akasaka
Like its moniker, which describes a state where atoms and molecules lack structure, this innovative Akasaka restaurant eschews the predictable rhythms of dining standards.
COURSE MENUButasute KITTE Marunouchi
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.
COURSE MENUYakiniku Heijoen Aqua City Odaiba
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.
Recent Reviews from Guests