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Restaurants(15961)
COURSE MENUYujufudan
This neo-izakaya in Shijo Karasuma is rewriting Kyoto’s bar scene with creative seafood and small-plate dishes that combine Japanese ingredients with Italian recipes.
COURSE MENUMatsunaga Bokujo Kitashinchi
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 MENUChibo Sonezaki
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 MENUIinoji
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.
SEAT RESERVATIONEbisu Taku
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 MENUYakiniku Shio Horumon Yoshichan Toyosu
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 MENUSoba Ikkon
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 MENUSapporo Kani-ya Main Branch
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 MENUSapporo Kani-ya Nagoya Branch
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 MENUOden Sumiyoshi Shinsaibashi
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 MENUOoicho Nagoya Nishi
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 MENUIwahiba
Inspired by the bonsai plant it’s named upon, the hidden Iwahiba tucked behind a bar creates a menu that riffs on Chinese cuisine and washoku in a dining room draped in Taisho Romanticism opulence.
COURSE MENUSushi Hiroki
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.
COURSE MENUUshikoi Ebisu
Making yakiniku an everyday indulgence by focusing on price-performance, Ushikoi Ebisu focuses on lean cuts of wagyu beef that have more concentrated flavor, eschewing most restaurants’ obsession with marbling.
COURSE MENUEbisu Afusoya
Housed in a Showa-era, 75-year-old building, Ebisu Afusoya weaves itself into the peaceful rhythm of kaiseki, thanks to the innovative yet traditionally rooted approach of its head chef, Hasegawa Tadaaki.
COURSE MENUUshikoi Kanda
Forget marbling — Ushikoi Kanda chooses to focus on the flavor of leaner wagyu, allowing it to serve premium cuts of wagyu beef that deliver unbeatable price-performance.
COURSE MENUUshikoi Ikebukuro
Price-performance is the philosophy here at this Ikebukuro yakiniku restaurant, which serves high-quality wagyu beef like Miyazaki beef, but focusing on leaner meats for deeper flavor.
COURSE MENUUshikoi Shibuya
This Shibuya restaurant just north of the Scramble Crossing manages to make yakiniku an everyday indulgence, thanks to a focus on lean cuts of wagyu beef that gives it unbeatable price-performance.
COURSE MENUUshikoi Shinjuku
Right by the north exit of Seibu-Shinjuku Station, Ushikoi Shinjuku offers leaner cuts of wagyu beef for deeper flavor, and just as importantly unparalleled price-performance ratio.
COURSE MENUYakiniku no Dendo Kiyomizu Hall
From its melt-in-your-mouth loin yukhoe to a dazzling array of prime wagyu cuts, the sister restaurant of the beloved Yakiniku Fujimoto brings a luxurious twist to Japan’s classic barbecue experience.
SEAT RESERVATIONCharcut
This Michelin Bib Gourmand-awarded Toranomon charcuterie specialist doesn’t just wow with its huge variety of cold cuts, but also the 100-plus wines in its selection.
SEAT RESERVATIONJeeten
The name of this restaurant comes from the Chinese pronunciation of owner-chef Katsuhiko Yoshida’s name — similar to how Japanese yakuzen cuisine and Chinese influence come together in its kitchen.
SEAT RESERVATIONTrattoria Buca’Massimo
The highlight of this Michelin Bib Gourmand restaurant is the bistecca alla fiorentina, a traditional Tuscan steak weighing up to 800 grams, and measuring up to four centimeters thick.
SEAT RESERVATIONBistro Glouton
This Ikejiri-Ohashi restaurant run by a husband-wife duo offers the quintessential French bistro experience. Classic French fare like duck confit and ratatouille employs the best of Japan’s seasonal produce.
SEAT RESERVATIONLien
Offering courses of flavor and sentiment, the Michelin-recognized Lien offers an intimate, insightful French dining experience. All courses are made using fresh ingredients from the chef’s hometown in Aomori for a personal touch.
SEAT RESERVATIONTohakuan Karibe
The highlight of this Michelin Bib Gourmand soba restaurant is its extensive wine selection, which changes every week at the recommendation of a sommelier. Seasonal tempura offerings keep guests coming back for more.
COURSE MENULa Luce (Kanazawa)
At this restaurant near the Kenrokuen Gardens, top-quality ingredients from France, Italy and the Kanazawa locality are expertly made into French-inspired Italian cuisine, served atop gorgeous artisanal Imari porcelain.
COURSE MENUYakiniku Kokonomi
This Ebisu yakiniku restaurant’s name literally means “only here”, referring to its claim to serve the “original” wagyu beef — Takenotani-tsuru beef from Okayama — that can only be eaten there.
Recent Reviews from Guests
