Restaurants(7417)
SEAT RESERVATIONTofu Cuisine Sorano Shibuya
Delicious multi-course tofu dining in Shibuya, at a modern restaurant that’s famous among local gourmets — you’ve never tried tofu this good.
SEAT RESERVATIONSushidokoro Yamada
At this Michelin Ginza omakase sushi restaurant, particular care goes into shaping the sushi rice — the heart of Edomae sushi. Texture, size and even temperature of the toppings are taken into account when sculpting each individual nugget of shari.
SEAT RESERVATIONTatemichiya
A punk izakaya with a subculture theme, relaxed vibes, and delicious dishes cooked up by a long-time rocker chef.
COURSE MENUAzabu Asai
Located in one of Tokyo’s most glamorous districts, this 21-seater Nishi-Azabu establishment transforms ingredients sourced directly from head chef Taichi Asai’s hometown into a masterful mixture of French-tinged Kyoto culinary tradition.
COURSE MENUSushi Tokyo 81
Intimate with an air of sophistication, this backstreet Gotanda sushi restaurant offers traditional Edomae sushi with premium ingredients, as well as other signature offerings like a sea urchin tasting comparison course.
COURSE MENUSakana Bar Ebisu
Sakana Bar’s seafood offerings span almost every coastal culinary culture possible, using freshly-caught domestic Japanese seafood. Their oyster tasting comparison course is particularly popular with oyster aficionados.
COURSE MENUGion Fukushi
Subtraction and simplicity – the husband-wife team behind this pristine Michelin-starred restaurant delivers regionally focused kaiseki in the purest imagination in Kyoto’s storied geisha district.
COURSE MENURogama Steak Arcanum
With a pedigree earned from some of the most elite beef specialists in all of Japan, chef and master griller Shinya Suzuki makes kiln-roasted Tamura wagyu beef steak widely available at a fraction of the cost.
COURSE MENUNikutei Futago iki Hongo Sanchome
While the Nikutei Futago restaurants are all renowned for their dedication to a sophisticated yakiniku dining experience, the Hongo Sanchome branch sets itself apart by specializing in halal Kurohana wagyu beef from Kumamoto Prefecture.
COURSE MENUWagyu Kappo Toraichi
Plenty of elegant little surprises await guests at this rough-hewn, parkside yakiniku-ya, where fine wagyu beef is a given, but flourishes of grace elevate every dish. Tuck into rich stews, A5-grade wagyu, and specially selected wines.
COURSE MENUSushi Wasabi
Omakase courses built from the chef’s expertise and fine-tuned to suit each guest perfectly makes the sushi at Sushi Wasabi more than just a fine-dining experience. The open, relaxed space invites diners to savor and unwind together.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!
COURSE MENUSushi Iwase
Chef Kenji Iwase got a comparatively late start to his sushi career, switching from an office job at 20 years old. But that hasn’t stopped him from serving some of the most vaunted sushi in all of Tokyo, particularly his signature sea urchin rice.
COURSE MENUGinza Shibahama
A love letter to both his wife and the culinary tradition he chose to dedicate his life to, Chef Yoshio Nakashita’s dual mastery of sushi and traditional kappo cuisine are on full display at his Ginza restaurant.
COURSE MENUYakiniku Ushi Jirushi Ginza
The latest dining concept from the Toraji group, one of the most famous names in wagyu, Ushi Jirushi assigns an expert “master griller” to each table. Diners can relax knowing that each cut, from horumon to harami, will be cooked to perfection.
COURSE MENUYakitori Matsuoka
This central Michelin-recognized Osaka yakitori restaurant’s English-speaking chef has amassed a following not just for his amiable demeanor and impeccable Kagoshima poultry skewers, but also his collection of rare Japanese whiskies and sake.
COURSE MENUTorafugu-tei Ginza
Transporting its fugu live from Nagasaki fisheries in under 15 hours, this tiger pufferfish specialist is said to have fish so fresh that it continues to swim on the plate. Enjoy it in a number of different ways, from fried to boiled to raw.
COURSE MENUTonkatsu Fujiki Ningyocho
A Ningyocho fixture, Fujiki offers a varied spread of tonkatsu cutlet offerings, but most go for their signature dish: a huge bone-in tomahawk-style pork cutlet that looks just as good as it tastes. It’s great either plain or with the house sauce.
COURSE MENUNiku-Azabu Roppongi
Meat lovers, rejoice — Niku-Azabu opens another branch in Roppongi with plenty of selection of A5 wagyu and high-quality yakiniku at refreshingly affordable prices.
COURSE MENUYakiniku Horumon Tasuki Shinbashi
Only premium cuts of wagyu beef and horumon (offals) are on offer at this Shinbashi yakiniku restaurant, with impeccable service and fares at affordable prices.
COURSE MENUDaiki Suisan Sushi Seminar Dotonbori
The promise of fresh fish draws diners into this famous conveyor belt sushi restaurant, where the making and eating of sushi is its own art form.
COURSE MENUSushi & Wine Omotesandoria
A clever sushi-and-wine-bar that’s setting a trend in Omotesando, with stellar sushi, creative snacks and sommelier-approved natural drops to match.
COURSE MENUShinjuku Kakekomi Gyoza
Located in the heart of Kabukicho, this Edo-period-themed gyoza shop offers handmade gyoza alongside all-you-can-drink options, available 24 hours a day throughout the year.
COURSE MENUYoyogi-Uehara Yu
The supplier comes first at this Yoyogi-Uehara kappo restaurant. Chef Yusuke Imoto’s culinary philosophy focuses on conveying the hard work and passion of his farmers, ranchers and fishermen to the customer with simple, unadorned dishes.
COURSE MENUKoishikawa Nakasei
One of Tokyo’s few steakhouses to receive a Michelin star, Nakasei’s pride and joy is the purebred Tajima beef — predecessor to the modern wagyu like Omi, Matsusaka and Kobe beef — which is aged up to three months for optimal flavor.
COURSE MENUKatsura Steak House
Taking inspiration from the best of Japanese and Western culinary sense, this teppanyaki course is a journey through timely seasonal specialties in Japan.
COURSE MENUUSHIHACHI Akihabara
Visitors to Akihabara may spend most of their budget on computer parts or anime merchandise—but the high “cospa” of this yakiniku specialist means that they’ll still be able to afford a high-quality wagyu beef dinner at the end of the day.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
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