Restaurants(9734)
SEAT RESERVATIONMonk
Featured on the Netflix series Chef’s Table, the wood-fired pizzas at this riverside restaurant near Ginkaku-ji Temple are made with love and local ingredients, including foraged mushrooms and hunted wild boar.
SEAT RESERVATIONThe Pizza Bar on 38th
One of the world’s best pizzas, The Pizza Bar on 38th has pizzaiolo Daniele Cason crafting hybrid pizzas from a wood-burning oven in the intimate 8-seater venue at the Mandarin Oriental Hotel in Nihombashi.
SEAT RESERVATIONShabu Zen Shibuya
Experience a quintessential Japanese dinner at the renowned Shabu Zen in Shibuya, where you can indulge in all-you-can-eat shabu shabu and even try the revered wagyu.
SEAT RESERVATIONKanda Nishikicho Sushi Takaharu
A young sushi store by a young chef, Sushi Takaharu in Kanda Nishikicho is quickly gaining traction thanks to its refreshing spin of Edomae sushi and the friendly service of its English-savvy owner.
SEAT RESERVATIONElm Garden
Experience a memorable dining journey at Elm Garden, where the captivating beauty of Sapporo’s changing seasons sets the stage for a magical, Hokkaido-inspired kaiseki course.
SEAT RESERVATIONNamaiki
As the sister restaurant to the renowned Yoroniku in Minami Aoyama, Namaiki is putting a bigger focus on serving high-quality, raw red meat dishes.
SEAT RESERVATIONYoroniku Tokyo Azabudai Hills
After finding success in Minami Aoyama, the legendary Yoroniku has found its next residence in the upscale Azabudai, bringing along the brand’s reputation-defining silk loin, truffle-crowned sukiyaki and caviar sushi rolls.
SEAT RESERVATIONHalal Wagyu Yakiniku Panga Asakusa
Halal Wagyu Yakiniku Panga expands to Asakusa, offering halal-certified Japanese black wagyu with a thoughtful approach to butchering and grilling.
SEAT RESERVATIONTakezaki
Takezaki’s exploratory route of constant discovery and rediscovery become gastronomic delights at this petite kappo eatery near the Imperial Palace.
SEAT RESERVATIONSumiyakitori Sato
An omakase-style yakitori specialist that draws out the full anatomical potential of the coveted Otaru Jidori chicken, chef Sato Seiichi’s venue is every bit stalwart and dedicated.
SEAT RESERVATIONMiyuki (Hotel Chinzanso Tokyo)
The most exquisite dining experience paired with the most exquisite cuisine. Within Tokyo’s natural Sea of Clouds, Miyuki offers a variety of Japanese course meals, from kaiseki to sushi to teppanyaki.
SEAT RESERVATIONAzabu Sushi Kokoro
The originator of “ikusei-sushi”, head chef Michimasa Nakamura personally ages every fish served in this Minami-Azabu establishment. His signature aging process gives Azabu Sushi Kokoro's sushi's taste and texture a unique dimension.
SEAT RESERVATIONSushi Kato Hinzan Niseko
Depending on the season, this Niseko restaurant founded by Hokkaido’s King of Crab sources its seafood from different regions, showing its dedication to providing its guests with the best that the nation has to offer.
SEAT RESERVATIONKyobashi Basara
Tomato sukiyaki and Miyazaki wagyu beef teppanyaki bring guests to Basara for an unforgettable meal dripping red with juicy umami. Chef Kan carries on his grandfather’s legacy with his own style of kappo and kaiseki.
COURSE MENUHorumonyaki Koei Shokuan-dori
Just down the road from the main branch, this horumonyaki restaurant is said to draw first-time visitors through the smell of grilling offal alone, and make them repeat customers through its affordable — and delicious — menu.
SEAT RESERVATIONSushidokoro Yoshi
Nearly 20 years of service can’t lie; the sushi and small bites at Sushidokoro Yoshi are putting Otaru on the map for more than its fishing history.
SEAT RESERVATIONSushi Ito Ikkan
Doing things differently. Particularly popular with guests from overseas, this premium sushi restaurant even departs from the omakase tradition to accommodate personalized nigiri requests.
SEAT RESERVATIONGinza Sushi Aoki Honten
Traditional Edomae-style nigiri served by a chef whose winding path has always followed the road to sushi mastery. Delight in the thoughtful expression of the Aoki family’s generational craft.
SEAT RESERVATIONSushi Yoshino (Jimbocho)
Taste the individual sensibilities and craft of a chef who pours his own passion into every meal through unique tableware, personally-selected sake, and bursts of personality.
SEAT RESERVATIONRyori-ya Tachibana
The sheer respect for Japanese aesthetic and culinary arts is palpable at this Roppongi restaurant, where Chef Kosei Tachibana delights guests with his performative yet reverent way of preparing traditional kappo cuisine.
SEAT RESERVATIONSushi Nihonbashi Seamon
Located in Nihonbashi, Sushi Nihonbashi Seamon is an Edomae sushi restaurant offering omakase Edomae-style sushi course menus. It has recently made waves by being one of the rare sushi restaurants to offer sushi and wine pairings.
SEAT RESERVATIONSushi Acta
Give your tastebuds an in-depth experience at this intimate sushi restaurant, where you are seated at a seven-seat counter while sushi chefs craft dishes by hand in front of your eyes.
SEAT RESERVATIONMenosou
Experience the highly acclaimed Japanese cuisine creations of this longtime Kagurazaka establishment.
SEAT RESERVATIONYakiniku Seafood Yoshi
Awaji’s take on surf and turf — this hyperlocal gem, located on the east coast of Awaji Island, harmonizes premium Awaji beef, Awaji pufferfish and freshly caught seafood into an inviting tasting course.
SEAT RESERVATIONLa Vagabonde
A maverick of the French food scene is at the helm of this outstanding two Michelin star restaurant in Nagoya.
SEAT RESERVATIONOryori Hanagaki
Describing cooking as a “battle against nature”, Chef Furuta Toshihiko sources only the finest ingredients for his Michelin-starred cooking at this highly exclusive Nara restaurant that only serves two parties a day.
SEAT RESERVATIONMatsuzushi
Reservation for the one-star Michelin restaurant can be tough to score, but Yohei Tanigawa’s flawlessly executed Edomae-style sushi — freshly delivered from Osaka Bay — is worth the effort.
SEAT RESERVATIONDoppo
Peerless, unique, self-reliant — all of these definitions apply to the aptly named Doppo, whose unorthodox approaches to traditional Japanese cuisine have earned it a Michelin star, like Godan Miyazawa and Jiki Miyazawa before it.
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