Restaurants(9043)

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TOKYO

The head chef and manager at this Ginza yakiniku restaurant purchases an entire cow at a time, choosing each one for the perfect balance of fat and lean meat content — characterized by a deep red “azuki-iro” shade.

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TOKYO

Niku-Azabu Ebisu draws in a hungry crowd of locals thanks to its winning combination: affordable kuroge wagyu, a quasi-pub ambiance and an impressive array of beers on taps.

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TOKYO

Perched on the top floor of Ginza Place, Honten Yamashina's unparalleled teppanyaki features 40-month-old Omi beef from Ozaki Farm in Shiga Prefecture.

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FUKUOKA

Emblem of exquisite seafood by way of Fukuoka — Etouke is a posh but well-grounded sanctuary to experience the freshest sashimi in town.

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FUKUOKA

The restaurant by Fukuoka’s riverside area calls itself a “meat scientist,” combining the thrill of live yakiniku grilling with high-quality kuroge wagyu beef sourced from all over the Kyushu region.

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TOKYO

Roppongi’s rite of passage to everything regal and Japanese is found in this subterranean space, where a stunning courtyard anchors the space and decadent hairy crab and beef gets the aristocratic treatment it deserves.

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HOKKAIDO

Overlooking the iconic red brick of the Former Hokkaido Government Office Building, quality is king at this premium wagyu yakiniku establishment in Sapporo, evidenced by the fresh cuts of meat.

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TOKYO

In the heart of Kabukicho is an omakase sushi restaurant whose claim to fame is an all-you-can-eat tuna course and a luxurious signature sushi roll of sea urchin and hon-maguro bluefin tuna.

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TOKYO

Perfection might not exist, but this A-list sushi joint's signature, flower-shaped sushi with sea urchin and gold flecks comes remarkably close.

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TOKYO

There’s no trick or “modern takes” at this Ginza ristorante — just the deep and thorough love for Italian cuisine from executive chef Watanabe Tomotaka, who works on a mantra of great ingredients, simply cooked.

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TOKYO

By Kinshicho Station, sip wine and indulge in melt-in-your-mouth regional wagyu teppanyaki in this evening-only restaurant whose decor mirrors the tale that inspires its name: the mythical dragon.

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KYOTO

Originally from Niigata, this restaurant brings the famed snow crab and king crab from off the Sea of Japan's frigid waters to the historic geisha district of Gion in Kyoto.

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TOKYO

Niigata’s foremost sushi specialist, this time in Tokyo. This Ginza omakase sushi restaurant next to the Kabukiza Theatre combines the best seafood from Sado Island and the mastery of one of Roppongi’s most famous chefs.

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KYOTO

This beloved Niigata-based sushi restaurant has found a new home in Kyoto’s iconic Gion district, carrying forward its deep-rooted passion for all things Sado Island to a broader audience.

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TOKYO

Unique, geographically-inspired cuisine from a modernist master.

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TOKYO

Once-in-a-lifetime indulgence of hand-cut A5 kuroge wagyu sukiyaki cooked on charcoal and drenched in warishita sauce, prepared with the uncompromising standards expected from Tokyo’s oldest sukiyaki restaurant in Nihonbashi.

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TOKYO

Expanding on the Edomae concept, Sushi Umiji introduces Tokyoites to a new wave of luxury-meets-classic sushi, merging ingredients like caviar, foie gras and sea urchin without restraint or a hefty price tag.

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KYOTO

You are what you eat — this 20-year-old sushi venue in Kyoto painstakingly drafts a course that harmonizes health and flavor, using pesticide-free organic vegetables and wild-caught fish.

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TOKYO

This legendary restaurant opens in the trendy basement of Shibuya PARCO, serving up exotic meats like giant isopod, whole fried gecko, Kumano catfish sashimi and even salt-grilled bear.

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KYOTO

Choose from an expansive 120 bottle sake collection with varieties from every prefecture of Japan at this Kyoto izakaya in the lively Nakagyo district. Savor each cup of sake alongside an assortment of their specialty smoked dishes.

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OSAKA

Chopped wagyu kneaded into brioche and cauliflower mousse topped with caviar — Michelin-starred chef Ogawa Daiki is ushering in a new era of sophistication in Osaka's creative cuisine scene.

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NARA

Time, innovation, and flavor converge in an old soy sauce brewery that’s earned a Michelin Green Star. Kuramoto Ryori Maruto Shoyu is revitalizing taste buds while preserving a slice of Nara's history with every perfect dish.

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TOKYO

Conversation flows freely at this six-seat counter, where the chef leads diners on an intimate sushi experience. From meticulous wasabi to hand-crafted soy sauce, each element speaks of dedication and sushi artistry in its purest form.

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TOKYO

Integrating Peru’s rich biodiversity into the creation of every dish, this Michelin-starred restaurant frames its courses on the theme of altitude, taking guests higher and higher on an unforgettable gastronomic journey with every bite.

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TOKYO

Trois Visages lives up to its name – and its one Michelin Star – in its interconnectedness to the “three faces” behind its unique French cuisine: local food producers, the staff, and the guests.

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TOKYO

This French restaurant in Tokyo is always evolving classic French cuisine into fusion wonders based on the chef’s “Neo Classic” approach and has earned one Michelin star for its efforts.

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TOKYO

The strict culinary philosophy of Chef Niko Romito and his commitment to transforming classic Italian dishes keeps the luxurious Michelin-starred Il Ristorante - Niko Romito at the forefront of Italian culinary innovation.

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TOKYO

Featuring Shiga’s well-known Shinohara style, Ginza Kitagawa’s chefs paint a beautiful canvas of flavors. Each dish in the omakase course perfectly expresses the seasons visually and through flavorful Shiga ingredients.