Restaurants(9574)
COURSE MENUSushi Yamaken Shinjuku East Exit
In the heart of Kabukicho is an omakase sushi restaurant whose claim to fame is an all-you-can-eat tuna course and a luxurious signature sushi roll of sea urchin and hon-maguro bluefin tuna.
COURSE MENUSushi Yon HANA
Perfection might not exist, but this A-list sushi joint's signature, flower-shaped sushi with sea urchin and gold flecks comes remarkably close.
COURSE MENURyuduki Teppan
By Kinshicho Station, sip wine and indulge in melt-in-your-mouth regional wagyu teppanyaki in this evening-only restaurant whose decor mirrors the tale that inspires its name: the mythical dragon.
COURSE MENUKani Kani Land Kyoto Gion
Originally from Niigata, this restaurant brings the famed snow crab and king crab from off the Sea of Japan's frigid waters to the historic geisha district of Gion in Kyoto.
COURSE MENUSushi Benkei Umi Ginza
Niigata’s foremost sushi specialist, this time in Tokyo. This Ginza omakase sushi restaurant next to the Kabukiza Theatre combines the best seafood from Sado Island and the mastery of one of Roppongi’s most famous chefs.
COURSE MENUOBENKEI Kyoto Gion
This beloved Niigata-based sushi restaurant has found a new home in Kyoto’s iconic Gion district, carrying forward its deep-rooted passion for all things Sado Island to a broader audience.
COURSE MENUSushi Rei
Sushi meets art in this suave sushi omakase venue in Omotesando, helmed by a young chef delivers Edomae-leaning dishes served in handmade lacquerware by local artists.
COURSE MENUSushi Umiji
Expanding on the Edomae concept, Sushi Umiji introduces Tokyoites to a new wave of luxury-meets-classic sushi, merging ingredients like caviar, foie gras and sea urchin without restraint or a hefty price tag.
COURSE MENUKYO SUSHI OOKINI
You are what you eat — this 20-year-old sushi venue in Kyoto painstakingly drafts a course that harmonizes health and flavor, using pesticide-free organic vegetables and wild-caught fish.
COURSE MENURice and Circus Shibuya PARCO
This legendary restaurant opens in the trendy basement of Shibuya PARCO, serving up exotic meats like giant isopod, whole fried gecko, Kumano catfish sashimi and even salt-grilled bear.
COURSE MENUGinza Kuki
A fermentation and aging process perfected over four generations gives the miso at Ginza Kuki unmatched complexity. Its measured approach to miso-based dishes lets diners discover new flavor and intricacy in an oft-overlooked household staple.
COURSE MENUGanko Kyoto Station
Transport yourself into the past at this Kyoto Station fixture, which has an eye-catching facade straight out of the Edo period. Popular with commuters looking for a quick bite, it’s also known to be excellent for sukiyaki or kaiseki courses.
COURSE MENUShabushabu Okaka Shinjuku
By adding bonito flakes just a fraction of a millimeter thick at the last possible second, the specially-prepared dashi broth at Shabushabu Okaka Shinjuku receives a bright burst of flavor—a perfect match for creamy kurobuta shabu-shabu pork.
COURSE MENUTsukuri no Wasabi
Discover what true wasabi is at this specialty wasabi restaurant in Shizuoka, where only the highest quality wasabi is grown using fresh spring water and traditional cultivation methods that date back to the Edo period.
COURSE MENUCRAFEAT
Conceptualized by a team led by a 10th-generation Wajima-nuri lacquerware artisan, CRAFEAT highlights the beauty of Ishikawa Prefecture’s seafood and produce by serving up impeccable kaiseki-style courses on breathtaking traditional tableware.
COURSE MENUSumiyaki Unafuji Daimaru Kyoto Bettei
At Unafuji, only the best quality blue eels are used, chosen for their high fat content and creamy livers. These are then cooked over a blue-hot charcoal flame to seal in their natural flavor, then coated generously with Unafuji’s secret sauce.
COURSE MENUXEX ATAGO GREEN HILLS / tempura & sushi An
Located in one of the most cosmopolitan areas of Tokyo, this restaurant has an Iron Chef with over 20 restaurants founded as its advisor. Combined with seafood from the finest suppliers in Toyosu, XEX ATAGO GREEN HILLS is an unmissable destination.
COURSE MENUGinza Wakyo
A think-outside-the-box culinary philosophy drives the creative cuisine at this restaurant, which aims to make haute Japanese cuisine fun. Beautiful artisanal tableware and crockery meet creatively-plated and immaculately-prepared cuisine.
COURSE MENUHokkai Shabu Shabu Ginza
The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.
COURSE MENUHokkai Shabu Shabu Susukino
Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.
COURSE MENUKappo Yuzuha
A restaurant where the view is just as gorgeous as the food, Kappo Yuzuha’s location on the Meguro River lets diners enjoy traditional seasonal Japanese cuisine with an unmatched view of the famous cherry blossoms. A treat for all the senses.
SEAT RESERVATIONOsaka Kyobashi Sushi Kuroshio Kaiko
A crucial vertebra in the backbone of Ehime Prefecture’s fishing industry, Ainan Town’s famously fresh seafood is transformed into Edomae-style sushi here at the Kyobashi branch of this Michelin-starred restaurant.
COURSE MENUWashoku Uoman (Miyako Hotel Kyoto Hachijo)
In a movement that calls to mind the historic convergence of northern and southern ingredients on the capital, the finest ingredients from all over Japan, like Omi wagyu beef from Shiga, are combined here into traditional kaiseki course menus.
COURSE MENUEmit Fishbar
This Ginza Six oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using Emit’s patented “five-star” cleaning process using deep sea water from Toyama Bay.
COURSE MENUHorumonyaki Koei Honten
The oldest store in the Koei chain of horumonyaki restaurants, this Kabukicho restaurant is said to draw first-time visitors through the smell of grilling offal alone, and make them repeat customers through its affordable — and delicious — menu.
COURSE MENUShibuya Sushiki
To Chef Takumi Marui, nothing is more important than freshness. He cuts no corners in sourcing his fish, even controlling the precise humidity and temperature to ensure that it’s as fresh as possible when sculpting perfect Edomae nigiri.
COURSE MENUMotsuyaki Captain
Taking particular pride in the freshness of the pork offal in their restaurant, this Nishi-Shinjuku motsuyaki restaurant serves up offal sashimi and other hard-to-find meats, like cartilage.
SEAT RESERVATIONGion Nanba
Tradition at its finest. Secreted within Kyoto’s traditional district, Gion Nanba offers Michelin-quality kaiseki courses, featuring the best quality produce from all over Japan.
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