Restaurants(9633)
COURSE MENUWagyu Yakiniku Kakunoshin Roppongi
An encyclopedic journey into dry-aged wagyu and Kobe beef, guided by an Iwate native so devoted to meat that he’s known as the “Niku Ojisan” — the Meat Uncle.
COURSE MENUWagyu Niku Kappo Kakunoshin 82
One of Japan’s most famous wagyu beef specialists, Chef Chiba “Niku Ojisan” Masuo, delights with inventions like meat-wrapped sushi topped with king crab and sea urchin, or chilled wagyu sirloin in dashi broth at his Roppongi restaurant.
COURSE MENUSushi Yamaken Higashi-Ginza
Just one minute’s walk from Higashi-ginza Station, this modern and stylish sushi restaurant offers a beautiful view of the Tokyo skyline and impeccably made nigiri from its perch on the ninth floor.
COURSE MENUMasu Roppongi
The only time being two-faced is a plus: Masu Roppongi can become a casual yakiniku or a high-luxe, A5 wagyu degustation in private rooms depending on the crowd you’re pulling.
COURSE MENUGinza 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.
COURSE MENUKintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
COURSE MENUYakiniku Aoyama Gaien
A chic yakiniku spot in Aoyama, Yakiniku Aoyama Gaien specializes in serving premium Japanese Black wagyu with no frills — just expertly prepared meat that truly "satisfies the soul."
COURSE MENUAoyama Gyusai
With house-made sauces, counter-grilled wagyu and a love for Ibaraki-grown Hitachi beef, Aoyama Gyusai expands the definition of high-caliber teppanyaki dining in Aoyama.
COURSE MENUIL 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.
COURSE MENU「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.
COURSE MENUSUSHI 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.
COURSE MENUAquarium 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.
COURSE MENUTsuki 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.
COURSE MENUYakiniku Manno Shinsaibashi
Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?
COURSE MENUYakiniku 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.
COURSE MENUYakiniku 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.
COURSE MENUAzabu Saotome
After a decade of holding a Michelin star at Hong Kong's Kaiseki Den, master chef Saotome Hiroyuki’s omakase-only debut in Nishi Azabu has brought fresh energy and focus to traditional Japanese cuisine.
COURSE MENUSushi Ebisu Ebisu Honten
A stylish izakaya in a stylish neighborhood, Sushi Ebisu is showing that sushi can be both traditional and trendy through its selection of Edomae nigiri, drink-focused sushi iterations and unapologetic use of salmon roe.
COURSE MENUSukiyaki Harijyu Dotonbori
Situated in the middle of Osaka’s Dotonbori entertainment district, this sukiyaki restaurant has been serving customers with high-quality wagyu beef hotpot for over 100 years.
COURSE MENUUmaimon Yakiissho
This Gunma unagi restaurant not only sources its eels from Aichi Prefecture, but also grills them in Kansai-style, resulting in an extra-crispy texture not easily found around eastern Japan.
COURSE MENUMinokichi Takeshigero Hotel Granvia Kyoto
The Hotel Granvia Kyoto plays host to one of Kyoto’s most historic kyo-kaiseki restaurants, with over 300 years of history serving freshwater fish and other traditional dishes.
COURSE MENUSukiyaki Shabu-Shabu Kobe Beef Ishida Herbis Plaza
Authentic, licensed beef from a reputable local Kobe restaurant, made available in the center of Osaka. An ideal setting for celebrations or just to get an authentic taste of Kobe beef during a trip to Kansai.
COURSE MENUYakiniku no Gyuta Honjin Links Umeda
This yakiniku restaurant is famous throughout Kansai for sourcing whole cows from domestic partner farms, keeping prices remarkably low — but still featuring premium wagyu beef cut with a professional butcher’s expertise.
COURSE MENUSteak Kojiro Sendai Main Branch
This Sendai teppanyaki specialist shows off succulent A5-grade Miyagi wagyu beef and premium seafood like lobster and abalone, served in view of a beautiful traditional garden modeled after Kyoto’s Ryoanji Temple.
COURSE MENUPresident Chibo Minami Main Branch
President Chibo’s Minami main branch elevates okonomiyaki and teppanyaki with live cooking, premium ingredients, and a luxurious setting in a convenient Namba location that’s popular with locals and visitors alike.
COURSE MENUKuramoto Saryo
Operated by Ishikura Shuzo, the last remaining sake brewery in Hakata, Kuramoto Saryo serves as a cornerstone of kaiseki and sake-making and resides in the former residence of the brewery's owner.traditions in Fukuoka.
COURSE MENUSushi Kimura Nihombashi
One city’s loss is another’s gain. Following a 15-year stint at one of New York City’s most exclusive sushi restaurants, Kimura Koji arrives in Nihonbashi with an Edomae omakase concept shaped by fish from his hometown in Hachinohe.
COURSE MENUBeef Nagayoshi
Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.
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