Restaurants(15847)
SEAT RESERVATIONKamigata Rainbow
Michelin-approved ramen made by ex-rocker-turned-chef Okumura Genki.
SEAT RESERVATIONAu Soleil Couchant
Auvergne and Bouchon repertoire, bourgeois classics and regional French delights at this charming French eatery helmed by a France-trained young couple.
SEAT RESERVATIONIl Luogo Di Takuechi
The main branch of local-favorite trattoria Takeuchi has become a neighborhood gem with its daily seasonal pasta sets at lunchtime.
SEAT RESERVATIONMugito Mensuke
On the corner of a quaint street near Nakatsu Station, luxurious ramen with wagyu-stuffed wontons await in an elegant, traditional dining space.
SEAT RESERVATIONChukasoba Mugen
The secret to this Michelin-approved, flavor-packed ramen is in its soup, made with seafood and four types of chicken.
SEAT RESERVATIONNaniwa Okina
90 years of history in a bowl of soba — the third-generation owner makes sure that the hand-kneaded soba maintains the same recipe developed since its opening in 1930.
SEAT RESERVATIONBird Land Toranomon
The chicken or the egg? For the famed Michelin-starred yakitori joint, it's both.
SEAT RESERVATIONKushizukushi
The simple joy of savoring Osaka’s beloved deep-fried skewers made exciting with a medley of regional Japanese ingredients in this beloved kushikatsu joint.
SEAT RESERVATIONNoodle Shop Rennosuke
More of a zen sanctuary than a chirpy joint, Rennosuke is known for its innovative, seafood-based ramen.
SEAT RESERVATIONOmino Kamiyacho
Yakitori skewers and seasonal Japanese delicacies by the master chef behind Michelin-starred Yakitori Omino.
SEAT RESERVATIONGombei
Originally a soba restaurant, Michelin-listed Gombei serves comforting flavors of noodles and donburi inside a traditional townhouse in the charming Gion District.
SEAT RESERVATIONTonkatsu Fujii
In Osaka, a French chef-turned-tonkatsu master coats pork cutlets like a Parisian baker and fries them with the precision of a haute cuisine expert.
SEAT RESERVATIONMisono Kobe Main Store
Experience the art of teppanyaki where it originated – at Misono, the legendary Kobe restaurant that pioneered it.
SEAT RESERVATIONBistro Yanagihara
Near Kyoto’s Kamo River, savor French dishes infused with rustic flavors of the Alsace recipe — a harmonious marriage of French and German.
SEAT RESERVATIONChinese Noodles Roku
Chinese-inspired ramen built on a foundation of duck, venison bones, and dried longan — something you'd expect from the Michelin-starred chef of Velrosier.
SEAT RESERVATIONMenya Inoichi
Ramen at this Michelin-featured shop centers around the root of Kyoto's culinary soul: dashi.
SEAT RESERVATIONTeuchisoba Kanei
Along the stretch near Kenkun Shrine in Kyoto, find the self-taught owner milling his own buckwheat to make two types of soba: juwari and arabiki.
SEAT RESERVATIONKobushi Ramen
Local Kyoto flavors in a bowl of ramen — the owner-chef creates one-of-a-kind broth made with Kyoto duck, blackthroat seaperch and dried sardines.
SEAT RESERVATIONRamen Kuon
Ramen-making process taken to the next level with a triple broth of chicken, shellfish and fish, and noodles made from three types of flour.
SEAT RESERVATIONHachidori
Impressive lineup of sake from small breweries, paired with dishes featuring Shonai-grown vegetables, makes this couple-run izakaya a darling locale in Osaka.
SEAT RESERVATIONEitaroya
In this kappo izakaya, savor Kyoto-style drinking snacks and traditional sake under the convivial service of the owner.
SEAT RESERVATIONIkkon Uehara
A tiny but mighty kappo restaurant in Kyoto that serves true-to-tradition fares in tune with Japan’s micro-seasons.
COURSE MENUHakata Yakiniku Nurubon
Just minutes from JR Hakata Station, this Fukuoka yakiniku restaurant brings 40-plus years of connections and expertise in meat distribution to its yakiniku business. Authentic Korean fare supplements exquisitely marbled wagyu beef.
SEAT RESERVATIONSobashubo Ichii
In a nondescript traditional townhouse, find the perfect pairing between buckwheat soba and Kawachi duck — as beloved by Kyoto locals.
SEAT RESERVATIONMendokoro Janomeya
A gourmet stop of a lifetime — savor heavenly chicken-centric ramen in Kyoto with a seal of approval from the Michelin Guide.
SEAT RESERVATIONKanesho
A small establishment with a big legacy: Kanesho is the inventor of kinshidon, an unagi rice bowl dish topped with ribbons of egg omelet.
SEAT RESERVATIONAkihana
Michelin-approved Akihana specializes in the type of unpretentious Sichuan cooking food that you’d find in the province itself.
SEAT RESERVATIONJukuseibuta Kawamura
The best introduction to tonkatsu in town — juicy breaded pork cutlets, double-fried with lard and oil, and served with house-special condiments.
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