Restaurants(9174)

SEAT RESERVATION

TOKYO

At this Michelin Ginza omakase sushi restaurant, particular care goes into shaping the sushi rice — the heart of Edomae sushi. Texture, size and even temperature of the toppings are taken into account when sculpting each individual nugget of shari.

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SEAT RESERVATION

TOKYO

Sushi dining in Shinagawa with fresh fish and top-quality nigiri, far from the pricey tourist traps of the inner city.

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SEAT RESERVATION

TOKYO

This Michelin-recognized kaiseki restaurant is a showcase of the subtle aesthetics and flavors of traditional Japanese cuisine.

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SEAT RESERVATION

KYOTO

Have a special dining experience here in Omen Ginkakuji, with udon dipped in flavorful dashi broth and a seasonal pick of vegetables.

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SEAT RESERVATION

TOKYO

Umenohana is Japanese traditional cuisine restaurant specializing in yuba (bean curd skin) and tofu.

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SEAT RESERVATION

TOKYO

A punk izakaya with a subculture theme, relaxed vibes, and delicious dishes cooked up by a long-time rocker chef.

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COURSE MENU

TOKYO

Located in one of Tokyo’s most glamorous districts, this 21-seater Nishi-Azabu establishment transforms ingredients sourced directly from head chef Taichi Asai’s hometown into a masterful mixture of French-tinged Kyoto culinary tradition.

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COURSE MENU

TOKYO

Intimate with an air of sophistication, this backstreet Gotanda sushi restaurant offers traditional Edomae sushi with premium ingredients, as well as other signature offerings like a sea urchin tasting comparison course.

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COURSE MENU

TOKYO

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.

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COURSE MENU

KYOTO

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.

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COURSE MENU

TOKYO

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.

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COURSE MENU

TOKYO

One of Tokyo’s few steakhouses to receive a Michelin star, Nakasei’s pride and joy is the purebred Tajima beef — predecessor to the modern wagyu like Omi, Matsusaka and Kobe beef — which is aged up to three months for optimal flavor.

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COURSE MENU

KYOTO

Presenting Edo-style sushi, this restaurant is full of classic dishes combined with the chef’s very own intriguing ideas.

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COURSE MENU

TOKYO

While the Nikutei Futago restaurants are all renowned for their dedication to a sophisticated yakiniku dining experience, the Hongo Sanchome branch sets itself apart by specializing in halal Kurohana wagyu beef from Kumamoto Prefecture.

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COURSE MENU

TOKYO

Omakase courses built from the chef’s expertise and fine-tuned to suit each guest perfectly makes the sushi at Sushi Wasabi more than just a fine-dining experience. The open, relaxed space invites diners to savor and unwind together.

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COURSE MENU

TOKYO

At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!

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COURSE MENU

TOKYO

Chef Kenji Iwase got a comparatively late start to his sushi career, switching from an office job at 20 years old. But that hasn’t stopped him from serving some of the most vaunted sushi in all of Tokyo, particularly his signature sea urchin rice.

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COURSE MENU

TOKYO

Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.

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COURSE MENU

TOKYO

A love letter to both his wife and the culinary tradition he chose to dedicate his life to, Chef Yoshio Nakashita’s dual mastery of sushi and traditional kappo cuisine are on full display at his Ginza restaurant.

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COURSE MENU

TOKYO

Celebrities from both within and outside of Japan flock to this cosmopolitan Roppongi restaurant, whose eclectic mixture of Japanese and Western cuisine brings something new every time.

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COURSE MENU

TOKYO

The latest dining concept from the Toraji group, one of the most famous names in wagyu, Ushi Jirushi assigns an expert “master griller” to each table. Diners can relax knowing that each cut, from horumon to harami, will be cooked to perfection.

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COURSE MENU

OSAKA

This central Michelin-recognized Osaka yakitori restaurant’s English-speaking chef has amassed a following not just for his amiable demeanor and impeccable Kagoshima poultry skewers, but also his collection of rare Japanese whiskies and sake.

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COURSE MENU

TOKYO

Aptly named for the Himalayas mountain range, this Tsukiji yakiniku restaurant’s signature dish is the “meat Himalaya”: up to 1kg of sliced Australian grain-fed Angus beef arranged in a literal mountain of meat.

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COURSE MENU

TOKYO

This kushikatsu restaurant just off Shibuya has been serving high-quality ingredients like kuroge wagyu black beef and Japanese tiger prawn for over 40 years.

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COURSE MENU

TOKYO

Meat lovers, rejoice — Niku-Azabu opens another branch in Roppongi with plenty of selection of A5 wagyu and high-quality yakiniku at refreshingly affordable prices.

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COURSE MENU

TOKYO

Only premium cuts of wagyu beef and horumon (offals) are on offer at this Shinbashi yakiniku restaurant, with impeccable service and fares at affordable prices.

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COURSE MENU

OSAKA

The promise of fresh fish draws diners into this famous conveyor belt sushi restaurant, where the making and eating of sushi is its own art form.

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COURSE MENU

TOKYO

A clever sushi-and-wine-bar that’s setting a trend in Omotesando, with stellar sushi, creative snacks and sommelier-approved natural drops to match.

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