Restaurants(15870)
Yakiniku Manno Ueshichi
Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
La Cuisine Enju
Teppanyaki by way of French — from the award-winning, France-trained chef comes a fine restaurant in Hikone that blends Gallic techniques with local flavors, serving piping-hot, ultra-luxe grills that just won’t quit.
Yakiniku Manno Kitabatake
The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.
Nikusho Geihinkan Tenri
Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.
Nikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
Nikuoroshi Mannoya Bettei
By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.
Ginza Hakobune Daiginjyo SHIZUKU
The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.
Nihonbashi Funazushi
At this Nihonbashi restaurant, a third-generation owner plays with classic sushi flavors and brings a touch of old Edo to modern Tokyo.
RIVA
With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.
Inasa
It’s out with the ordinary, and in with the new for 50-year-old Inasa, which transforms Hiroshima’s Japanese anchovy into gourmet hamburger steaks instead of the usual treatment of sashimi.
Sakura (Hilton Tokyo Odaiba)
Choose from one of four distinct dining styles in a single stylish restaurant. Sakura offers kaiseki, teppanyaki steak, sushi and tempura spaces, each with breathtaking scenery and classical interior design elements.
Sushi Aoi
Established sushi master Hoshi has chosen to wrap up his culinary chapter by opening a sushi spot in his hometown of Asagaya. It's his final stop, but, rest assured, he's far from done.
Wagyu Niku Kappo Kakunoshin 82
Setting the bar high, this trailblazing niku-kappo restaurant by Japan’s famed “Meat Uncle” showcases award-winning Kanzaki Aged Beef across 82 cuts in a creative kappo format.
Ginza Himuka
So rare that only 30 heads of cattle are sold in a month, the Ozaki wagyu beef from Miyazaki Prefecture is served here at this Ginza restaurant, alongside beautiful nighttime views and fine Japanese domestic whiskies.
Kintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
Kobe Steak Teppanyaki Setsugekka Hanare
A carefully curated selection of high-quality items offers diners a Michelin-worthy experience in this luxurious teppanyaki venue, featuring Kobe beef steak, seafood and sommelier-approved wines.
Kobe Steak and Cafe Noble Urus Sannomiya
This teppanyaki restaurant in the APA Hotel Kobe-Sannomiya Ekimae provides a comprehensive overview of Japan’s best wagyu varieties with A5-grade Kobe beef at the forefront of its tasting comparison courses.
IL PINOLO Ginza
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.
Ryuduki Teppan
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.
「REGINA」
A strong contender among the city’s crop of contemporary Italian joints, 「REGINA」in Kinshicho is making the night, as it should be, all about women.
SUSHI RYUDUKI
An intimate 12-seat omakase bar where champagne reigns with sushi — park yourself at the hinoki cypress counter for a multicourse meal featuring day-fresh fish from the market.
Aquarium Dining Ryuduki
This Kinshicho restaurant has some serious good looks and seriously good food. Thanks to the backing of its high-grade sister stores, it’s offering a unique trio of Italian, teppanyaki and sushi.
Tsuki to Suppon
Tradition meets style at this all-private restaurant nestled in Tenma Market, renowned for its restorative gout hotpot and suppon (soft-shelled turtle) dishes.
Yakiniku Inoue Ginza
Inventive dishes made with A4- and A5-grade wagyu beef and premium seafood are the hallmark of this Ginza yakiniku restaurant, which went briefly viral on social media for its instant-smoked yukhoe.
Yakiniku Bou-ya Nihonbashi
In Tokyo’s bustling commercial precinct, this renowned yakiniku spot allows you to select from a variety of wagyu cuts and pair them with three different original sauces and wasabi rock salt.
Yakiniku Kanteipo
An award-winning yakiniku joint in the birthplace of Kobe beef, known for its signature light yakiniku sauce, plus 35 secret varieties for an utterly delicious meal.
Sushi Rei
Sushi meets art in this suave sushi omakase venue in Akasaka, helmed by a young chef who delivers Edomae-leaning dishes served in handmade lacquerware by local artists.
Azabu Saotome
Master Chef Hiroyuki Saotome, who earned Hong Kong's Kaiseki Den its first Michelin star, has finally opened his own venue in downtown Tokyo, bringing fresh energy and sharp focus to traditional Japanese cuisine.
