Restaurants(3911)

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TOKYO

With a pedigree from some of the finest restaurants in Japan, America and Germany, Sushi Kunimitsu’s head chef enthralls guests with the combination of impeccable sushi and fluent English.

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TOKYO

The head chef and manager at this Ginza yakiniku restaurant purchases an entire cow at a time, choosing each one for the perfect balance of fat and lean meat content — characterized by a deep red “azuki-iro” shade.

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ISHIKAWA

Indulge in the finest teppanyaki at Steak ROKKAKUDO, a beloved institution since 1973 nestled at the foot of Mt. Utatsu in Kanazawa.

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FUKUOKA

The restaurant by Fukuoka’s riverside area calls itself a “meat expert,” combining the thrill of live yakiniku grilling with high-quality kuroge wagyu sourced from all over Kyushu Prefecture.

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OKINAWA

In the seaside capital of Okinawa, the gentle glow of "irori" at Mahoroba Irori is a sight the coastal city hasn't seen in years. Here, Okinawa-grown meats are cooked over rustic sunken hearths powered by Tosa Binchotan charcoal.

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TOKYO

Within the Tokyo National Museum, this 270-year-old heritage building has been transformed into a creative fusion teahouse, where one of Tokyo’s most influential chefs proves that originality still has a place among traditionalists.

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TOKYO

Reasonably priced, perfectly marbled Omi beef, nurtured by pure groundwater from the Suzuka Mountains, is served in cozy private rooms at this sophisticated Gaienmae restaurant, led by a Tokyo-native chef with a deep passion for quality beef.

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TOKYO

Originally founded in 1855, Misuji has achieved new heights with its Edomae-style sushi. Quite literally, as guests enjoy sushi and wine from 46 stories up.

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TOKYO

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.

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OSAKA

Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?

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TOKYO

Sushi Lab’s latest venue in Shinjuku taps into the unique Tsumoto technique, where the fish's blood is drained using water pressure, with an eager-to-experiment spirit and a focus on affordability.

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HYOGO

Nowhere can surpass the splendor of this Kobe beef specialty steakhouse.

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NARA

Time, innovation, and flavor converge in an old soy sauce brewery that’s earned a Michelin Green Star. Kuramoto Ryori Maruto Shoyu is revitalizing taste buds while preserving a slice of Nara's history with every perfect dish.

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TOKYO

Conversation flows freely at this six-seat counter, where the chef leads diners on an intimate sushi experience. From meticulous wasabi to hand-crafted soy sauce, each element speaks of dedication and sushi artistry in its purest form.

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TOKYO

Integrating Peru’s rich biodiversity into the creation of every dish, this Michelin-starred restaurant frames its courses on the theme of altitude, taking guests higher and higher on an unforgettable gastronomic journey with every bite.

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TOKYO

Trois Visages lives up to its name – and its one Michelin Star – in its interconnectedness to the “three faces” behind its unique French cuisine: local food producers, the staff, and the guests.

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TOKYO

This French restaurant in Tokyo is always evolving classic French cuisine into fusion wonders based on the chef’s “Neo Classic” approach and has earned one Michelin star for its efforts.

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TOKYO

The strict culinary philosophy of Chef Niko Romito and his commitment to transforming classic Italian dishes keeps the luxurious Michelin-starred Il Ristorante - Niko Romito at the forefront of Italian culinary innovation.

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TOKYO

Nihonryori Ichirin employs fresh Japanese produce to create omakase courses that fully represent the country’s beautiful seasons. These dishes are flavorful and paired perfectly with seasonal sake or tea, offering an unforgettable dining experience.

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TOKYO

Get acquainted with Roppongi’s fusion cuisine scene with Metis Roppongi, blending Japanese cuisine with French techniques in the spirit of “wakon-yosai”. Enjoy an original omakase course with unique twists on Japanese and French cuisine.

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TOKYO

This Michelin-starred gastronomic haven seamlessly crafts the pinnacle of traditional Kaiseki cuisine, creating an atmosphere that mirrors the sophistication of its upscale surroundings.

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TOKYO

Chef Shotaro Noguchi’s devotion to kaiseki is shown here at Nishiazabu Noguchi, where he pays homage to his extensive training in Japanese cuisine by adding his own unique touches — a culinary approach that has earned him a Michelin star.

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TOKYO

This Michelin-starred Japanese gem stands as a testament to the artistry and precision of Japanese cuisine, capturing the essence of seasons in each delicate dish.

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HOKKAIDO

Michelin-starred French cuisine in the heart of Moerenuma Park’s glass pyramid. “The child who dreams” makes heavy use of ingredients from all over Hokkaido and boasts over 80 vintage wines in its cellar.

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KYOTO

Ampeiji Masashi crafts exquisite cuisine with fresh vegetables from his father’s garden.

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KYOTO

Taking its name from the Tango Peninsula in Kyoto, Tan’s close relationship with local producers upholds their mutual philosophy of sustainability.

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NARA

With a practice informed by old masters, Chef Shimizu Shojiro earned two Michelin Stars by demonstrating that there is still space to play in the world of traditional Japanese cuisine.

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NARA

A dynamic, multisensory traditional Japanese cuisine dedicated to celebrating one exquisite ingredient: rice — glossy, plump, and mildly sweet, cooked under high pressure in custom-made ceramic pots.