Restaurants(9694)
COURSE MENUKagurazaka Sushi Kokoro
Having built a substantial following over his 15-odd years in the highly competitive Ginza sushi scene, Chef Tsutomu Ooba’s establishment of Sushi Kokoro brought many loyal fans to Kagurazaka, where aesthetic, flavor and heart meet.
SEAT RESERVATIONBenkei
Indulge in the sprawling menu and premium quality characteristic of Japan’s best hotels at the Nikko Hotel Fukuoka, where Benkei serves high-end Japanese delicacies and home-cooked comfort food with equal skill.
COURSE MENUIberico Pork Ondoru-yaki Urashibuya
Pork doesn’t get better than the highly-exclusive Iberico de Bellota, which is served up teppanyaki-grilled, hot stone-seared and in hotpot at this Shibuya restaurant. Take your pick from 16 different cuts.
COURSE MENUHakushika Classics
Aiming to bring back a long-forgotten definition of “luxury”, Nishinomiya sake specialist Hakushika Classics creates an opulent, traditional atmosphere in which guests can enjoy quality ingredients and sake both, beneath a curtain of flowers.
COURSE MENUAtami Miyu Honten
The youngest challenger to appear on Iron Chef Japan, celebrity chef Miyuki Igarashi uses her extensive knowledge of Chinese cuisine to craft Izu Peninsula ingredients into wildly original dishes, like her signature kuroge wagyu katsuobushi steak.
SEAT RESERVATIONHamamatsucho Washoku Tempura Yokota
With its original branch in Azabu-juban having held a Michelin Star for eight years, Yokota brings its culinary excellence to the nightlife district of Hamamatsucho. Kaiseki course menus showcase the chefs’ deep understanding of seasonal ingredients.
COURSE MENUHigonoya Aoyama Main Branch
For over 50 years, Higonoya’s original Aoyama outlet has been delighting locals with its supremely delicious Uredori chicken skewers. Shipped fresh from Ninohe City in Iwate Prefecture, the chicken is renowned for its robust flavor and texture.
COURSE MENUHigonoya Gaienmae
Directly outside the station exit is the Gaienmae branch of vaunted yakitori franchise Higonoya — a popular late-night destination made famous for its use of Uredori chickens from Ninohe in Iwate, which are renowned for their umami and texture.
SEAT RESERVATIONSushi Tempura Gion Iwai
Sushi Tempura Gion Iwai offers a combination rarely found in Kyoto; crunchy tempura with traditional Edomae-style sushi. The head chef uses decades of experience to plan menus that delight the palate with varying textures and flavors.
SEAT RESERVATIONKitashinchi Sushi Tsu
Sushi Tsu, located in Osaka’s fashionable Kitashinchi district, takes the best of the Kansai and Edomae styles of sushi and puts them together to make a style of sushi that is all its own. Tiffany & Co tableware lends an extra touch of luxury.
SEAT RESERVATIONGinza Teppanyaki Sublime
Sublime is driven by the concept of “entertainment meets innovation”, and the main Ginza branch perhaps best exemplifies this, by expertly crafting premium ingredients like A5-grade wagyu beef, lobster and abalone into Nordic-inspired course menus.
SEAT RESERVATIONShinjuku Teppanyaki Yokota
The brainchild of Michelin-starred tempura restaurant Yokota, Shinjuku Teppanyaki Yokota continues the tradition of excellence by offering A5-grade kuroge wagyu beef cooked in novel ways, alongside premium seafood like spiny lobster and abalone.
SEAT RESERVATIONKitashinchi Sushi Tempura Iwai
A single meal nets diners at this Kitashinchi sushi and tempura restaurant a masterclass in two Japanese culinary traditions. Edomae-style nigiri and other small plates set the stage for the satisfying crunch of tempura, fried to perfection.
SEAT RESERVATIONSushi Jinsei
Whether it’s simmering, vinegaring or grilling, Sushi Jinsei’s attention to detail and fresh seafood attracts many customers, as does its extensive sake selection. It keeps uni lovers hooked with savory, creamy sea urchin from Tohoku and Hokkaido.
SEAT RESERVATIONSushi Tatsu
Traditional Edomae sushi preparation methods persist here at this Shibuya sushi restaurant, such as an tuna aging process that lasts two weeks, imbuing it with a deep umami flavor. Gizzard shad and saltwater conger are some other menu highlights.
COURSE MENUShabu-Shabu Sukiyaki Haruna
A5-grade Miyazaki beef, arguably the best beef in Japan, takes center stage here at this Osaka hotpot specialist. Guests can choose between sukiyaki and shabu-shabu-style hotpot course menus, flanked by a number of accompanying dishes.
SEAT RESERVATIONTeppanyaki Steak Kitanozaka
Each cut of A5-grade kuroge wagyu beef served at this teppanyaki restaurant is prepared the way that best suits it.
SEAT RESERVATIONOmiya Kobe Beef Teppanyaki Feu
The wagyu beef served at Omiya Kobe Beef Teppanyaki Feu is the best of the best: it has to have a Beef Marbling Standard rating of at least 10, far above the 8 needed to qualify for A5-grade.
SEAT RESERVATIONIkebukuro Kobe Beef Koshitsu Steak Kissho
Stylish plating, a warm atmosphere, attentive service, and most of all truly excellent Kobe beef come together to make a dinner at Kissho a teppanyaki experience that can’t afford to be missed.
SEAT RESERVATIONNamba Teppanyaki Sublime
“Entertainment meets innovation” comes to Osaka in the form of the wildly popular Teppanyaki Sublime. Premium ingredients like A5-grade wagyu beef, lobster and abalone are expertly crafted into French-themed, Nordic-inspired course menus.
COURSE MENUKitashinchi Harami Shin-Omiya
This Nara specialty restaurant spreads the gospel of the harami. Japanese kuroge wagyu black beef skirt steak is presented in a number of increasingly luxurious ways, incorporating premium ingredients like truffles and caviar.
SEAT RESERVATIONTempura Azabu Yokota Ginza Bettei
Continuing the legacy of excellence from its original Azabu-juban outlet, this Ginza tempura legend has a pedigree most restaurants can only dream of, with the original holding a Michelin Star for 8 consecutive years and counting.
SEAT RESERVATIONTempura Azabu Yokota Ebisu Garden Place
The 38th floor of Ebisu Garden Place plays host to some of Tokyo’s best restaurants, and with its original branch being awarded a Michelin star for eight consecutive years, Yokota is in good company there.
SEAT RESERVATIONTempura Azabu Yokota Meieki Bettei
Michelin-starred tempura in Aichi’s largest city, right in the middle of the cosmopolitan Meieki area. Yokota’s distinctive techniques like the use of curry salt and adherence to a set order of service have earned it a fair share of fans.
SEAT RESERVATIONShibuya Teppanyaki Rin
Spend a special night in Shibuya with glimmering black and gold accents, and the flash of knives and spatulas as fresh, perfectly marbled wagyu steaks are grilled before your eyes. The best of Western and Japanese dining served in opulence.
SEAT RESERVATIONTempura Azabu Yokota Shinjuku Bettei
The Shinjuku branch of the legendary Yokota tempura series of restaurants sets itself apart by offering expertly-crafted nigiri sushi alongside its tempura offerings, giving guests the best of both worlds.
SEAT RESERVATIONSushi & Japanese Cuisine Shinjuku Yonegami
Discover the roots of traditional nihon-ryori through the unparalleled culinary skill of Yonegami’s chefs. Seasonal ingredients, freshly purchased from local sources daily, are crafted into expert displays of hashiri, shun and nagori.
COURSE MENUWagyu Yakiniku Mikoto
With every seat in a private room, Kawagoe yakiniku specialist Mikoto is the ideal place to celebrate special occasions. Local wagyu beef is selected down to the finest detail, from marbling to thickness to the way the knife enters each slice.
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