Restaurants(9721)
COURSE MENUNouka no Daidokoro Shinjuku Sanchome
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.
COURSE MENUTajimaya Namba City
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.
COURSE MENUSapporo Kani-ya Kyoto Branch
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.
COURSE MENUMOSKA by Ginger Garden
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.
COURSE MENUChibo Sonezaki
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.”
COURSE MENUIinoji
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.
COURSE MENUEbisu Taku
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.
COURSE MENUSoba Ikkon
Simplicity made special — set in Ebisu’s burgeoning food scene, Soba Ikkon trots out smooth, Edo-style nihachi soba and a kaiseki-style course menu that delights all demographics.
COURSE MENUSapporo Kani-ya Main Branch
The Sapporo outlet of this venerable Hokkaido crab restaurant continues to deliver on its mission to serve Japan’s finest crabs, particularly the hon-tarabagani red king crab, presented in a number of different styles.
COURSE MENUSapporo Kani-ya Nagoya Branch
Located in the heart of Nagoya’s nightlife district, this restaurant is a seven-story shrine to the deliciousness of Japanese crab — including the hon-tarabagani red king crab — preparing it in a variety of different ways.
COURSE MENUHokkaido Kani-Shogun Sapporo Main Branch
The giant red king crab on the storefront brings customers in, and the vast spread of luxurious crab dishes keeps them coming back for more. Red king crab, horsehair crab and snow crab are all prepared in a number of ways.
COURSE MENUOden Sumiyoshi Shinsaibashi
A love letter to the nostalgic oden, from Osaka — Oden Sumiyoshi Shinsaibashi is a soul-warming stop in the city, serving innovative oden swimming in a broth that takes six hours to prepare, all presented in kaiseki style.
COURSE MENUOoicho Nagoya Nishi
The ever-popular Nagoya-based Ooicho branch makes Nagoya Nishi its second nest, embracing a neck-to-tail philosophy that spotlights premium Kinsodori chicken from Aichi Prefecture in its yakitori creations.
COURSE MENUIwahiba
Inspired by the bonsai plant it’s named upon, the hidden Iwahiba tucked behind a bar creates a menu that riffs on Chinese cuisine and washoku in a dining room draped in Taisho Romanticism opulence.
COURSE MENUUshikoi Ebisu
Making yakiniku an everyday indulgence by focusing on price-performance, Ushikoi Ebisu focuses on lean cuts of wagyu beef that have more concentrated flavor, eschewing most restaurants’ obsession with marbling.
COURSE MENUUshikoi Kanda
Forget marbling — Ushikoi Kanda chooses to focus on the flavor of leaner wagyu, allowing it to serve premium cuts of wagyu beef that deliver unbeatable price-performance.
COURSE MENUUshikoi Ikebukuro
Price-performance is the philosophy here at this Ikebukuro yakiniku restaurant, which serves high-quality wagyu beef like Miyazaki beef, but focusing on leaner meats for deeper flavor.
COURSE MENUUshikoi Shibuya
This Shibuya restaurant just north of the Scramble Crossing manages to make yakiniku an everyday indulgence, thanks to a focus on lean cuts of wagyu beef that gives it unbeatable price-performance.
COURSE MENUUshikoi Shinjuku
Right by the north exit of Seibu-Shinjuku Station, Ushikoi Shinjuku offers leaner cuts of wagyu beef for deeper flavor, and just as importantly unparalleled price-performance ratio.
COURSE MENUYakiniku no Dendo Kiyomizu Hall
From its melt-in-your-mouth loin yukhoe to a dazzling array of prime wagyu cuts, the sister restaurant of the beloved Yakiniku Fujimoto brings a luxurious twist to Japan’s classic barbecue experience.
COURSE MENUShoku no Hanamichi
Focusing on the four pillars of Edomae cuisine — sushi, tempura, unagi and soba — Shoku no Hanamichi in Shinjuku offers premium, MSG-free fare in a spacious room packed with seven food stalls reminiscent of Edo-era streets.
COURSE MENUSukiyaki Shabu-Shabu Kobe Beef Ishida Herbis Plaza
Authentic, licensed beef from a reputable local Kobe restaurant, made available in the center of Osaka. An ideal setting for celebrations or just to get an authentic taste of Kobe beef during a trip to Kansai.
COURSE MENUYakiniku no Gyuta Honjin Links Umeda
This yakiniku restaurant is famous throughout Kansai for sourcing whole cows from domestic partner farms, keeping prices remarkably low — but still featuring premium wagyu beef cut with a professional butcher’s expertise.
COURSE MENUSteak Kojiro Sendai Main Branch
This Sendai teppanyaki specialist shows off succulent A5-grade Miyagi wagyu beef and premium seafood like lobster and abalone, served in view of a beautiful traditional garden modeled after Kyoto’s Ryoanji Temple.
COURSE MENUPresident Chibo Minami Main Branch
President Chibo’s Minami main branch elevates okonomiyaki and teppanyaki with live cooking, premium ingredients, and a luxurious setting in a convenient Namba location that’s popular with locals and visitors alike.
COURSE MENUKuramoto Saryo
Operated by Ishikura Shuzo, the last remaining sake brewery in Hakata, Kuramoto Saryo serves as a cornerstone of kaiseki and sake-making and resides in the former residence of the brewery's owner.traditions in Fukuoka.
COURSE MENUSushi Kimura Nihombashi
One city’s loss is another’s gain. Following a 15-year stint at one of New York City’s most exclusive sushi restaurants, Kimura Koji arrives in Nihonbashi with an Edomae omakase concept shaped by fish from his hometown in Hachinohe.
COURSE MENUBeef Nagayoshi
Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.
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