Restaurants(9481)

COURSE MENU

TOKYO

At his highly anticipated 10-seat counter debut in Shibuya, Michelin-trained Ogouchi “Gocchi” Toshiki renders Edomae sushi omakase with unusual precision and originality. At the end of the course, he always serves his guests a bowl of ramen.

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OSAKA

After proving his talents at a two-star Michelin restaurant in Singapore, Chef Kanekuni Taiga opened Sushi Taiga in Osaka, serving sushi using fresh fish in harmony with his red and white-vinegared rice. English and Chinese service available.

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COURSE MENU

TOKYO

The supplier comes first at this Yoyogi-Uehara kappo restaurant. Chef Yusuke Imoto’s culinary philosophy focuses on conveying the hard work and passion of his farmers, ranchers and fishermen to the customer with simple, unadorned dishes.

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TOKYO

Taking inspiration from the best of Japanese and Western culinary sense, this teppanyaki course is a journey through timely seasonal specialties in Japan.

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OSAKA

Plenty of elegant little surprises await guests at this rough-hewn, parkside yakiniku-ya, where fine wagyu beef is a given, but flourishes of grace elevate every dish. Tuck into rich stews, A5-grade wagyu, and specially selected wines.

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TOKYO

Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.

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TOKYO

Visitors to Akihabara may spend most of their budget on computer parts or anime merchandise—but the high “cospa” of this yakiniku specialist means that they’ll still be able to afford a high-quality wagyu beef dinner at the end of the day.

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OSAKA

Enjoy both quality and quantity here at this yakiniku restaurant in the west wing of luxury shopping complex Hilton Plaza Osaka. Every cut of beef here is gorgeously marbled and cut thick for maximum enjoyment of both flavor and texture.

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COURSE MENU

TOKYO

This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.

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COURSE MENU

OSAKA

From Nagasaki to Hokkaido, Shunwaseki Uoman has direct access to Japan’s freshest seafood. Beautifully plated and served up kaiseki-style, each course is then perfectly paired with the restaurant’s formidable sake selection.

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COURSE MENU

TOKYO

The Uredori chicken is the poultry pride of Ninohe City in Iwate Prefecture, renowned for its umami and texture. It is this chicken that is used in yakitori restaurant Higonoya, grilled to perfection right at the counter.

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SEAT RESERVATION

TOKYO

Every item on the Michelin-recommended grill GRAND is heart-stoppingly delicious, but the omu-hayashi rice is the dish to beat, with a healthy topping of the restaurant’s secret demi-glace sauce.

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SEAT RESERVATION

TOKYO

Chef Takaoka Chiharu is so dedicated to his prefecture of birth that he even goes back to Chiba on his days off to personally fetch spring water. He forgoes the typical trips to Toyosu Market in favor of seafood from Chiba’s best fishing ports.

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COURSE MENU

TOKYO

Unusually for a sushi restaurant, Chef Hirayama Yasumitsu offers kappo-style small plates alongside premium seasonal nigiri, thanks to his extensive background working in both sushi and kappo restaurants.

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TOKYO

The Nakameguro branch of this famed kushiage restaurant upholds the original’s excellent reputation with premium seasonal skewers and a varied selection of wine and sake.

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COURSE MENU

TOKYO

This Oku-Kagurazaka robatayaki restaurant offers the freshest fish from all over the country and Omi wagyu beef, prepared by a chef with decades of experience in a number of different culinary styles.

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COURSE MENU

TOKYO

Chef Kan Masahiro brings his dual backgrounds as a chef in a Thai restaurant and a sushi chef together in his Toranomon Hills restaurant concept, fusing the two to make beautiful Thai-inspired sushi.

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COURSE MENU

TOKYO

Located in the heart of Kabukicho, this Edo-period-themed gyoza shop offers handmade gyoza alongside all-you-can-drink options, available 24 hours a day throughout the year.

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SEAT RESERVATION

OSAKA

Playful interpretations of classics from a Michelin-starred chef who takes a philosophical approach to his art.

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SEAT RESERVATION

OSAKA

Flying the flag for female chefs in Japan, this Michelin-starred kaiseki chef presents a tour-de-force in fine seasonal dining.

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SEAT RESERVATION

HIROSHIMA

Michelin-starred sushi in Hiroshima, with some luxurious twists on classic dishes.

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SEAT RESERVATION

HIROSHIMA

A refined Michelin-starred kaiseki restaurant with some English support, a refined atmosphere, and beautiful seasonal dishes.

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SEAT RESERVATION

KYOTO

Stop by Shigetsu for a unique Buddhist dining experience with nutritious and delicious vegan and vegetarian-friendly dishes.

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SEAT RESERVATION

TOKYO

From the top floor of The Okura Hotel, panoramic views frame a display of culinary skill and flavor. Guests will be enthralled by the wagyu’s rich flavor and Sazanka’s chefs’ prowess with the teppanyaki grill.

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COURSE MENU

OSAKA

Every bite is a blessing from both heaven and the mountains here at this Osaka wagyu beef specialist. Perfectly-marbled Omi and Miyazaki beef are available in various forms, from sukiyaki hotpot to hotplate-grilled steak.

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SEAT RESERVATION

KYOTO

Chef-owner Alexis Moko blends neo-French cuisine with touches of Japanese regional elements in the heart of Kyoto.

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SEAT RESERVATION

TOKYO

Founded in 1973, this three-Michelin-starred restaurant by the Shiseido Group is Ginza's French cuisine par excellence, thanks to the leadership of expert chef Olivier Chaignon.

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SEAT RESERVATION

KYOTO

Gion elegance in every moment, this kaiseki restaurant holds a well-deserved place in the top-tier of Kyoto’s food scene.

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