Restaurants(10079)
COURSE MENUAhora Aqui
Tucked beneath the eaves of Takaoka City’s historic Sano Family House, the head chef of Ahora Aqui leverages a wealth of experience accrued from overseas to breathe new life into Hokuriku delicacies.
COURSE MENUImakoko
The bounties of Ishikawa Prefecture’s Noto Peninsula are masterfully prepared at this Shibuya establishment, founded and run by a world-class chef who once served at the Embassy of Japan in Bolivia.
COURSE MENUNonTitle NARITAYUTAKA
In his pursuit of perfection, esteemed chef Yutaka Narita rejected 30 varieties of wagyu beef before discovering the Tosa Akaushi, now the centerpiece of every menu at his eponymous restaurant.
COURSE MENUGinza Hassen
Grown, harvested and processed for almost 250 years on the Aomori coast, the sake served at Ginza Hassen is second to none. Contemporary kaiseki cuisine from master chef Shuichi Sugimoto serves as the perfect accompaniment to such a storied icon.
COURSE MENUBel Sogno
Born in Miyazaki and trained in Italy, Chef Yuji Nakamoto writes a love letter to both through his fusion cuisine. Inventive dishes like matcha tiramisu and eel risotto not only showcase his skill, but the quality of the Miyazaki-sourced ingredients.
COURSE MENUAkasaka Kenmochi
With seasonal produce sourced from all over Japan and served on traditional ko-imari porcelain, chef Makoto Kenmochi creates course menus that aim to tantalize all of his diners’ five senses.
COURSE MENUUma-Cha Sangenjaya
One of southern Kyushu’s best-kept culinary secrets, horse meat, or ba-niku, isn’t just supremely nutritious—it’s also an extremely versatile meat bursting with flavor. There’s no better way to experience it than at this Sangenjaya specialist.
COURSE MENUChicken Kappo Hajime
History and interior design aficionados will be swept up in the Taisho Roman era-inspired interior of Chicken Kappo Hajime, but the sheer juiciness and flavor of its mizutaki and yakitori are the real stars of the show.
COURSE MENUGanko Sanjo Honten
While its convenient riverside location, affordable prices and impeccable cuisine draw hundreds of customers a day, many also come to marvel at the traditional Japanese interiors of this Sanjo establishment.
COURSE MENUGanko Kameoka Rakurakusou
Indulge in a succulent sukiyaki or kaiseki course meal beneath the rafters of one of Japan’s Tangible Cultural Properties.
COURSE MENUTempura Ginza Onodera Namikidori
This Ginza tempura restaurant’s counter-only seating allows guests to observe masters at work.
COURSE MENUHokkaisushi and Tempura Sushiyama Shinjuku
Gourmands who might not be able to make a Hokkaido trip will satisfy their north-country cravings at this Shinjuku restaurant, which receives its seafood fresh from Hakodate’s famed Asaichi Morning Market every day.
COURSE MENUCourage
Don’t let the psychedelic exterior of this Azabu-Juban establishment fool you: Courage’s strength is unpretentious, back-to-basics French cuisine at its finest, with an emphasis on sustainable ingredients.
COURSE MENUUSHIHACHI Ueno
The perfect way to end a day at Ueno Park: high-quality wagyu beef at Ushihachi Ueno, which aims to be the most cost-effective yakiniku in the country. “No meat, no life” is written on the wall—and after eating here, you’ll be inclined to agree.
COURSE MENUUSHIHACHI Shinagawa - Konan Exit Branch
Taking some design cues from traditional American speakeasies, this yakiniku establishment is nothing if not stylish. Ushihachi Shinagawa provides guests with the opportunity to relax and indulge in high-quality yet affordable grilled meat.
COURSE MENUTempura Ginza Onodera Higashiginza
“Authentic tempura from Ginza, to the world.” This tempura restaurant marries seasonal ingredients with refined techniques to provide a truly genuine tempura experience. The hairy crab tempura in particular is not to be missed.
COURSE MENUCRAFEAT
Conceptualized by a team led by a 10th-generation Wajima-nuri lacquerware artisan, CRAFEAT highlights the beauty of Ishikawa Prefecture’s seafood and produce by serving up impeccable kaiseki-style courses on breathtaking traditional tableware.
COURSE MENURestaurant MARUJU
Previously the 100-year-old Maruju Pharmacy, this Meiji-era building in the center of Chichibu City has since been repurposed into a chic restaurant-hotel that serves up creative French cuisine.
COURSE MENUXEX TOKYO / Teppanyaki An
Teppanyaki An’s course menus supplement grilled beef, seafood and seasonal vegetables with Motoshiro Saito’s revered Japanese-style Western offerings. Enjoy intimate tableside grilling high above the Tokyo city center.
COURSE MENUBistro BrainStorming
There’s no better match for Tottori Prefecture’s famous wagyu beef than some of the best whiskies from all over the world. The man behind this meeting, BrainStorming’s owner and head chef, cut his teeth at some of Japan’s most famous French eateries.
COURSE MENUUotake Ebisu
Starting out as a seafood supplier over 80 years ago, Uotake Ebisu has enjoyed almost half a century of success serving kappo-style seafood in the heart of Ebisu. Its riceless atemaki rolls have caught the attention of sushi connoisseurs nationwide.
SEAT RESERVATIONNobu Tokyo
World-famous chef Nobu Matsuhisa brings his vaunted Japanese fusion cuisine home at the Tokyo outlet, where both omakase course menus and a la carte options delight.
SEAT RESERVATIONJapanese Restaurant Hamayu (Shima Kanko Hotel)
Delicate, elegant, and high-quality dishes filled with Ise-Shima’s finest seasonal ingredients put on a show at Hamayu, located in one of Mie Prefecture’s most luxurious hotels.
COURSE MENUYakiniku Toraji Kyoto
The yakiniku in this traditional Kyoto kyomachi-ya checks both the quality and quantity boxes. In true Toraji Group style, every cut of beef here is gorgeously marbled and cut thick for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Ueno
In true Toraji Group style, every cut of beef at this Ueno Park yakiniku restaurant is gorgeously marbled, and thick-cut for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Param Caretta Shiodome
Celebrate that special day with a special someone at this yakiniku restaurant overlooking Tokyo Bay. Toraji Group’s award-winning beef is served here in thick, satisfying slices, alongside an assortment of seasonal vegetables.
COURSE MENUYakiniku Toraji Nagoya Central Towers
Sink your teeth into thick, satisfying slices of Toraji Group’s award-winning beef and seasonal vegetables. Toraji’s Central Towers branch offers grilled meat in semi-private seating, elegantly partitioned with floor-to-ceiling Korean celadon.
COURSE MENUYakiniku Toraji Sunshine Ikebukuro
Sunshine City’s premier yakiniku restaurant features thick-cut wagyu beef and seasonal vegetables grilled up in chic private rooms. Discerning yakiniku lovers swear by the Toraji Group’s Kanto-sourced cows.
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