Restaurants(15870)
SEAT RESERVATIONIke Edoyakiunagi Asahitei
From its Edo-style unagi on Koshihikari rice to heirloom cedar furniture, every bit of this award-winning unagi restaurant in Nara breathes excellence and decades of legacy.
COURSE MENUKyushu Hakata Daikichi Sushi PREMIUM
An offshoot of the highly respectable Kawataro and Kawasho, this high-grade restaurant serves formidable sushi and kappo-style seafood harvested from the coastal waters of Kyushu, proving that Fukuoka still has plenty to show.
SEAT RESERVATIONNingyocho Imahan
This legendary sukiyaki restaurant relies on the steadfast, loyal formula of high-grade kuroge wagyu hotpot that began in 1895 and proves that age is no barrier to quality.
SEAT RESERVATIONTsukiji Satou
The award-winning restaurant in Tsukiji is a cross between a teppanyaki joint and a steakhouse, setting a gold standard in fine dining with its original brand of wagyu beef.
SEAT RESERVATIONSosakukushinomise Rindo
Osaka’s kushikatsu skewers are reimagined through the brilliance of a Michelin-awarded chef with a background in French. To eat, there’s deep-fried risotto, croque monsieur and Western-influenced morsels.
SEAT RESERVATION(37+1) Sanjuhachi
From the mind of Michelin-lauded chef Toshikazu Kamei comes a farm-to-table Italian restaurant that champions two purest elements: water and soil.
SEAT RESERVATIONChez Kurahashi
It’s devastatingly cliched to tell people that a restaurant is “modern” French these days, but nothing quite takes on a liberal approach as much as Michelin-selected Chez Kurahashi.
SEAT RESERVATIONPontocho Fujita
Three floors of dining offer an opportunity to taste Kyoto’s cuisine at its best, using expert cooking techniques and seasonal ingredients.
SEAT RESERVATIONNiku Kaiseki Yukawa
The word wagyu brings to mind images of Kobe and Mie, but wagyu from the Hokuriku region — like the variety served at this restaurant — is just as prized, especially as the centerpiece of Kaga-style cuisine.
SEAT RESERVATIONKyoryori Haku
Attention to seasonality, detail, and tradition are the hallmarks of this Kyoto establishment. Here, history perfumes the tatami and lacquered tableware that frame every exquisite dish.
SEAT RESERVATIONKichiji Kanizou
Treasures of the northern Okhotsk Sea await at this Nakameguro restaurant. A secret hideaway inside sushi restaurant Onikai +1, where guests can experience a culinary odyssey through Michelin-quality tempura, sushi, and crab hotpot.
SEAT RESERVATIONEbitei Bekkan
Just west of Toyama Castle is this former two Michelin-starred restaurant, which showcases the finest seafood, wine and sake of the Hokuriku region through simple dishes in traditional kaiseki style.
SEAT RESERVATIONElezo Esprit
The Japan Times’ Destination Restaurant of the Year 2024, this Toyokoro restaurant focuses on incredibly fresh Yezo venison, fowl and pork either from its own farm or provided by local hunters.
SEAT RESERVATIONVentinove
Set on the grounds of a brewery, this destination restaurant uses extremely fresh Gunma ingredients to make traditional Italian fare like bone-in Akagi wagyu bistecca steak, paired with sake from the brewery itself.
SEAT RESERVATIONCa'enne
The bounties of the Japanese Alps are on full display at this Italian restaurant in the Yatsugatake Mountains, where locally hunted game is fired over a blazing wood-fired stove, then served with foraged herbs and vegetables.
SEAT RESERVATIONTresonnier (River Retreat Garaku)
Wild mountain vegetables and hunted game from the Japanese Alps feature heavily in this French restaurant’s menus. Headed by a chef formerly from the legendary L’evo, Tresonnier highlights the “seasonal treasures” of Toyama.
SEAT RESERVATIONMasazushi Honten
As the pioneering force behind Otaru Sushiya Street, this iconic establishment has been a cornerstone of Hokkaido's seafood culture, embodying a rich family legacy that spans generations.
SEAT RESERVATIONNishizuka
Venture outside Otaru’s core for culinary artistry at Nishizuka, where father-and-son chefs create stunning kaiseki menus featuring the freshest seafood harvested from the Sea of Japan.
SEAT RESERVATIONIsezushi
With a Michelin-starred past, a renowned Hokkaido restaurant offers Ezo-mae-style sushi using the freshest ingredients from Tsukiji to Otaru.
SEAT RESERVATIONKozushi
Kozushi is an Otaru shop off the main sushi strip that offers a taste of local life and incredible sushi. The owner promises to make sure everything is delicious, making this family-run institution an easy choice for sushi and sashimi lovers.
SEAT RESERVATIONBang Bang
One of Niseko Hirafu ski resorts’ first Japanese izakaya, Bang Bang offers yakitori and fresh and seasonal Hokkaido seafood and vegetables in an intimate, mountain hut-style venue at the bottom of the slopes.
SEAT RESERVATIONIpponsugi Kawashima
A former Michelin-starred kaiseki restaurant in a Tangible Cultural Property on the Noto Peninsula, Kawashima’s golden dashi is made so skilfully, it’s said to rival that of the masters in Kyoto.
SEAT RESERVATIONOrchestra
Chef Ogawa’s years of experience abroad and as a private chef have informed his nuanced approach to Italian cuisine that capitalizes on the quality of Japan’s best products.
COURSE MENUGinza Hakobune Daiginjyo IRORI
Charcoal-grilled Hokuriku foodstuffs in private rooms warmed by traditional irori sunken hearths — the stellar restaurant in Ginza never settles for mediocrity nor shortage of technical prowess.
SEAT RESERVATIONSomoza
Nested in a redesigned traditional kominka house atop a cliff with seasonal forest views, Somoza delivers high-end Hokkaido dining in spades using French techniques.
SEAT RESERVATIONRakuichi
Internationally renowned soba master Rai Tatsuru hosts just 12 diners at a time for an intimate 2-hour kaiseki experience at Rakuichi, possibly Niseko’s most coveted dining destination.
SEAT RESERVATIONSushi Hanayoshi
Born to a family of soba restaurant owners, Hanayoshi’s chef Yoshioka Ryohei has been preparing artful sushi with hand-picked seafood and sake since 2006 in his hometown of Niseko.
SEAT RESERVATIONJfree
Freedom is expressed through playful yet refined French dishes that create a dialogue between many schools of gastronomy in Jinnai Tsubasa’s MIchelin-selected Jfree.
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