Restaurants(15116)

COURSE MENU

TOKYO

On the first floor of Hotel Hillarys Akasaka, Akasaka Teppanyaki Fillet delivers flambe-fueled teppanyaki theatrics to just six guests at a time, all within the intimate glow of its dimly lit counter space.

SEAT RESERVATION

TOKYO

At Tsukumo, you can savor cheese ramen with the rich flavor of gouda cheese and miso-based tonkotsu (pork bone) soup.

SEAT RESERVATION

TOKYO

At Kipposhi, a unique ramen shop in Tokyo, you can enjoy rich chicken-based ramen in colors like blue, pink, and green!

SEAT RESERVATION

KYOTO

Arguably one of Kyoto’s most viral restaurants, Kichi Kichi Omurice’s owner Yukimura Motokichi flips a runny omelet onto a bed of ketchup-flavored rice, then slices it open — voila.

SEAT RESERVATION

SAITAMA

Local Chichibu produce meets Italian food. With an exacting attitude towards allergen-safe, organic and natural food, chef Hiroshi Tsubouchi uses over 150 kinds of vegetables to craft a dazzling array of fusion food, all personally grown on his farm.

COURSE MENU

TOKYO

Bow down to the Sichuan master — Shu Xiang Xiang, in Shinjuku, gives gourmets every reason to fall in love with the region’s tongue-numbing, zesty spices and flavors through its riff on Chinese cuisine.

SEAT RESERVATION

TOKYO

Cantonese cuisine excitingly expands on traditional recipes with the chef’s tasteful incorporations of Kyoto-grown ingredients.

COURSE MENU

TOKYO

Whether it’s pufferfish, Hokkaido lamb or Gunma corn, chef Tadashi Harashima and sommelier pay the utmost respect to their suppliers through their masterful French cuisine and impeccable wine pairings at this Azabu-juban establishment.

SEAT RESERVATION

TOKYO

Taste the uniqueness of the sushi rice at this contemporary sushi-ya, just a short train ride from Shibuya.

COURSE MENU

TOKYO

At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.

SEAT RESERVATION

TOKYO

In Tokyo's bustling gourmet landscape, Ginza Shiorian Yamashiro stands as a haven of calm, where artistry and meticulous passion converge to create an exceptional sushi experience.

COURSE MENU

TOKYO

For three generations, this postwar unagi specialty store in Nihonbashi adheres to the Kanto-style kabayaki method — domestic eels are split along the back to avoid evoking the symbolism of seppuku, then steamed for plumpness.

COURSE MENU

TOKYO

Japanese cuisine with a touch of French — Chef Ito’s Minami Aoyama concept honors the essence of washoku while weaving in French influences to deliver the best of both worlds.

COURSE MENU

TOKYO

Entrusting their day-fresh vegetables from 600 domestic farmers, taste a different side of Japanese vegetarian cuisine at this farm-to-table restaurant next to Shinjuku-sanchome Station.

COURSE MENU

OSAKA

15 condiments, 7 broth choices and an endless meat festival — indulge in slice-to-order wagyu through endless permutations in this all-you-can-eat shabu shabu and sukiyaki venue in Namba.

COURSE MENU

OSAKA

With a commitment to traceability, Matsunaga Bokujo’s private-label beef comes to Osaka with its independently operated restaurant, offering only A4-and-above beef to city diners.

COURSE MENU

TOKYO

This Omotesando cafe boasts gorgeous floral displays, Instagram-worthy afternoon teas and occasional collaborations with some of the cutest Sanrio mascot characters, including My Melody, Kuromi and Hello Kitty.

COURSE MENU

OSAKA

Rooted in Osaka but enhanced with international ingredients, Chibo offers an okonomiyaki and teppanyaki experience that embraces the three distinct flavors of “before, after and aftertaste.”

COURSE MENU

TOKYO

Basked in warm light, Iinoji offers a home-away-from-home atmosphere, serving impeccably executed sukiyaki made with kuroge wagyu and Omi beef. Amidst the fast-paced rhythm of Nihonbashi, the restaurant invites diners to slow down.

COURSE MENU

TOKYO

A genie-in-the-bottle restaurant, Ebisu Taku breathes new life into the classic omakase playbook by flipping the script — the chef creates a menu based on what the guests want.

COURSE MENU

TOKYO

Located near Toyosu’s iconic fish market, this restaurant showcases why fresh, top-grade offal deserves a spot on the grill — and a place alongside its reasonably priced A5 wagyu.

COURSE MENU

TOKYO

Simplicity made special — set in Ebisu’s burgeoning food scene, Soba Ikkon trots out smooth, Edo-style nihachi soba and a kaiseki-style course menu that delights all demographics.

COURSE MENU

HOKKAIDO

The Sapporo outlet of this venerable Hokkaido crab restaurant continues to deliver on its mission to serve Japan’s finest crabs, particularly the hon-tarabagani red king crab, presented in a number of different styles.

COURSE MENU

AICHI

Located in the heart of Nagoya’s nightlife district, this restaurant is a seven-story shrine to the deliciousness of Japanese crab — including the hon-tarabagani red king crab — preparing it in a variety of different ways.

COURSE MENU

HOKKAIDO

The giant red king crab on the storefront brings customers in, and the vast spread of luxurious crab dishes keeps them coming back for more. Red king crab, horsehair crab and snow crab are all prepared in a number of ways.

COURSE MENU

OSAKA

A love letter to the nostalgic oden, from Osaka — Oden Sumiyoshi Shinsaibashi is a soul-warming stop in the city, serving innovative oden swimming in a broth that takes six hours to prepare, all presented in kaiseki style.

COURSE MENU

AICHI

The ever-popular Nagoya-based Ooicho branch makes Nagoya Nishi its second nest, embracing a neck-to-tail philosophy that spotlights premium Kinsodori chicken from Aichi Prefecture in its yakitori creations.

COURSE MENU

TOKYO

Visitors can put their faith in the skills of Chef Hiroki, who takes pride in his ability to serve perfectly textured sushi and hand-select every ingredient that makes it behind his counter.