Restaurants(16024)

COURSE MENU

TOKYO

Just north of the old Tsukiji Market, a tempura master creates specialized omakase menus based on guests' preferences, made with premium seasonal ingredients from all across Japan.

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COURSE MENU

TOKYO

Chef Udatsu Hisashi makes an unorthodox combination of herbs and sushi at his Michelin-starred Nakameguro restaurant. Designed around the theme of “art x sushi”, every piece of nigiri and maki look just as good as they taste.

(12)

COURSE MENU

TOKYO

Less than a minute from Akasaka Station’s Exit 7, this traditional Edomae sushi restaurant draws a regular crowd for its relaxed and inviting atmosphere, impeccable nigiri creations, and extensive sake offerings.

(12)

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TOKYO

Chef Shintaro Suzuki’s attention to detail in his traditional Edomae sushi made his restaurant one of the first in history to receive a Michelin star. See for yourself why his sushi is a cut above the rest.

(31)

COURSE MENU

KYOTO

The Watanabe family brings fictional kaiseki cuisine to life at their Michelin-starred Kyoto restaurant, located conveniently near the Kinkaku-ji Temple and Arashiyama bamboo grove.

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COURSE MENU

KYOTO

These Michelin-starred kaiseki course menus feature the best ingredients from Japan, but the rice is the real star. Made with Kyoto groundwater from Daitokuji Temple, it is fluffy, fragrant and cooked to perfection in an earthenware pot.

(13)

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KANAGAWA

Indulge yourself with melt-in-your-mouth beef hotpot using domestic Japanese kuroge wagyu and locally-grown Kanazawa vegetables—all while taking in an unspoiled view of the gorgeous Sukumo River.

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COURSE MENU

TOKYO

Chef Haruka Katayanagi delights guests with A4- and A5-grade kuroge wagyu made into exquisite course menus at his Michelin-starred restaurant Ginza Oniku Karyu.

(8)