Restaurants(15867)
Tresonnier (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.
Masazushi 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.
Nishizuka
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.
Isezushi
With a Michelin-starred past, a renowned Hokkaido restaurant offers Ezo-mae-style sushi using the freshest ingredients from Tsukiji to Otaru.
Kozushi
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.
Bang 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.
Ipponsugi 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.
Orchestra
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.
Ginza 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.
Somoza
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.
Rakuichi
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.
Sushi 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.
Jfree
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.
DepTH Brianza
In the wake of international success, Chef Okuno’s creative stage acts as an outlet for surprising, innovative Italian courses that highlight local producers in his Michelin-selected namesake.
Sushidokoro Yamato
Chef Yamato’s homage to the sushi masters who shaped his craft has grown into independent glory in the battle of Tsukiji’s sushi landscape, earning him a place in the Michelin Guide.
AWOMB Karasuma
A treat for the mouth and the eyes at this teori-zushi omakase by Nishiki Market, where diners get to play with around 50 ingredients to churn it into unique handrolls of their own.
Hokkaido Chimney Ginza
Far-flung ingredients from Hokkaido and beautifully conceived food come together at Hokkaido Chimney Ginza, a high-luxe powerhouse that feels as cozy as it is cosmopolitan.
President Chibo OM Hotel Nikko
All across the teppan grills of this okonomiyaki restaurant in the basement of the OM Hotel Nikko Osaka, premium ingredients like wagyu beef, spiny lobster and Hokkaido scallops take a Kansai favorite to the next level.
Sukiyaki Kappo Hiyama Niseko
Located in the Muwa Niseko Hotel, Sukiyaki Kappo Hiyama Niseko's comforting sukiyaki and attentive service is a warm refuge amidst Hokkaido’s icy climes.
Ajidokoro Takasaki
One of Kanazawa’s most storied seafood establishments, this restaurant near the Kenroku-en Gardens and Nagamachi Samurai District has been delighting locals with seafood and sake since 1971.
Sukiyaki Asai
Escape the Tokyo bustle to a zen-inspired space and enjoy premium Omi beef served in personally sized sukiyaki sets in this Michelin-selected restaurant.
Shirokane Shin
Natural wines, game meat and a commitment to meeting guests at their level break the omakase Japanese rule and puts guests in the driver’s seat in this Michelin-featured restaurant by Shirokane Tanakawa Station.
Nebuka
Michelin-recognized and founded by a wine bar owner, Nebuka presents a case study of human connection, personal flavors of game meat and fresh vegetables, and Franco-Japanese sensibility.
Gyukatsu Motomura Shinjuku Main Store
Insanely popular on social media, the original Shinjuku outlet of this famous gyukatsu beef cutlet restaurant is one of only two that allow reservations.
Joujouka
The foundations of French cuisine are celebrated at Joujouka, a Michelin-guide restaurant near Tokyo Tower that has gone mostly unsung since its opening, despite receiving high critical reviews.
Sushi Miki
In a tiled-floor store in Kyoto’s urban fringe, the team behind Sushi Miki is as vigilant about the local and seasonal as it is on the delicious to serve “casual” sushi.
Sushi Kappo Sushi Gen
In-the-know locals visit this family-run sushi joint in Kyoto for another taste of its soft-shelled turtle hotpot and in-season sushi.
Sushi Iwa
The ultra-fatty kamatoro sushi takes center stage at this media-sensation sushi joint, prepared by the very chef Steve Jobs once hailed for serving the “best sushi he’s ever eaten.”
