Restaurants(9707)

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OKINAWA

In the seaside capital of Okinawa, the gentle glow of "irori" at Mahoroba Irori is a sight the coastal city hasn't seen in years. Here, Okinawa-grown meats are cooked over rustic sunken hearths powered by Tosa Binchotan charcoal.

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OSAKA

The hidden teppanyaki fine diner in Osaka doesn't just settle with live grill theatrics — spare-no-expense standard extends to its selection of premium wagyu beef, spiny lobster and abalone cooked over charcoal and iron plate.

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OKINAWA

Head to one of Okinawa’s spirited nightlife areas for a meal at Mahoroba Teppan Okinawa, a sophisticated teppanyaki restaurant offering the best of Ishigaki meat and wagyu.

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FUKUOKA

The fashionable fruit parlor in Fukuoka, an extension of a renowned fruit and vegetable company founded in 1932, has "fruit connoisseurs" who handpick the finest varieties and serve them at their peak perfection.

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OKINAWA

Meal at this teppanyaki restaurant is saddled with considerable expectations, which only seem to build as the door swings open and diners encounter Okinawan meats cooked on iron plates or flame-seared over straws and charcoals.

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OKINAWA

An all-day eatery with an open kitchen that transforms into a swish bar in the evening, A LONG VACATION. tosses quality pasta with a nouveau Okinawan twist. Try the oyster platters or do no wrong with the lobster rolls.

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HIROSHIMA

Hiroshima-style okonomiyaki served piping hot, with bragging views of the Seto Inland Sea and Miyajima Island in this award-winning waterfront restaurant.

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HIROSHIMA

Come for the award-winning, Hiroshima-style okonomiyaki of the good old days in a 50-year-old building, and linger longer for the crowd-pulling, fun vibe.

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TOKYO

Within the Tokyo National Museum, this 270-year-old heritage building has been transformed into a creative fusion teahouse, where one of Tokyo’s most influential chefs proves that originality still has a place among traditionalists.

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OSAKA

This Osaka mainstay has its chefs express their love through sushi, using a nigiri-molding technique grounded in 170 years of history to deliver Edomae tradition to Kansai.

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TOKYO

Originally founded in 1855, Misuji has achieved new heights with its Edomae-style sushi. Quite literally, as guests enjoy sushi and wine from 46 stories up.

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NARA

Yamato beef grown on its own ranch served up on the platter in Nikusho Geihinkan’s flagship course, where adventurous rare cuts, luxurious sirloin and offal become seemingly endless.

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NARA

Always fresh-cut to order, taste Nikusho Geihinkan’s yakiniku made with local Yamato beef from their cattle ranch. The cozy lodge atmosphere is the perfect spot to grill diverse expertly hand-cut meats.

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NARA

Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.

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OSAKA

The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.

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TOKYO

Named after the chef’s hometown, this Shibuya teppanyaki hotspot brings the spirit of Japan’s foodie paradise to central Tokyo with a touch of Osaka-brand charm and good-valued teppanyaki.

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OSAKA

This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.

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OSAKA

Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.

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SHIGA

Teppanyaki by way of French — from the award-winning, France-trained chef comes a fine restaurant in Hikone that blends Gallic techniques with local flavors, serving piping-hot, ultra-luxe grills that just won’t quit.

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OSAKA

The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.

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NARA

Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.

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OSAKA

This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.

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OSAKA

By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.

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TOKYO

The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.

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TOKYO

At this Nihonbashi restaurant, a third-generation owner plays with classic sushi flavors and brings a touch of old Edo to modern Tokyo.

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HIROSHIMA

With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.

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HIROSHIMA

It’s out with the ordinary, and in with the new for 50-year-old Inasa, which transforms Hiroshima’s Japanese anchovy into gourmet hamburger steaks instead of the usual treatment of sashimi.

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TOKYO

As the culmination of his work as a chef, Sushi Aoi’s Hoshi intends to be as serious about his sushi as it would undoubtedly be about his fresh produce.