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Restaurants(15973)
COURSE MENUSukiyaki Jyuniten
Set in Tokyo’s sleek Marunouchi district, Sukiyaki Jyuniten elevates the senses to heavenly heights with the highest quality 12-grade A5 wagyu served in shabu shabu and sumptuous Kansai-style sukiyaki.
COURSE MENUTemarizushi to Nihoncha Souden
A union of sushi and tea. This Kyoto restaurant’s specialty is temarizushi — beautiful sushi balls molded with tradition in mind — paired with its collection of precisely brewed and monthly rotational tea concoctions.
COURSE MENUSushi and Tempura Mogana Okachimachi
Created to deliver delicious dishes at affordable prices, this Tokyo restaurant serves up a mouthwatering combination of sushi and tempura at a convenient location near the bustling Ameyoko Shopping Street in the Ueno district.
COURSE MENUKitashinchi Hanayagi
Inspired by a deep connection to the earth, its history and his ancestors, Kitashinchi Hanayagi’s owner-chef encourages diners to slow down and savor Japan’s bounty through seasonal courses.
COURSE MENUKushikatsu Kotetsu Dotonbori
Just three minutes from Namba Station, this kushikatsu restaurant in bustling Dotonbori serves famously light, guilt-free skewers alongside premium offerings like Kobe beef sirloin.
COURSE MENUChibo Yodobashi HD Ikebukuro
Fluffy, crispy Kansai-style okonomiyaki takes center stage, with teppanyaki dishes as the supporting cast. Japan’s first okonomiyaki chain, Chibo, opens in Ikebukuro, directly connected to the station.
COURSE MENUMatsuo Jingisukan Main Branch
A local Hokkaido haunt with over 60 years of history, Matsuo Jingisukan brings the iconic jingisukan, a Hokkaido-style barbecue with tender marinated lamb and rich flavors, to Hokkaido’s Takikawa City.
COURSE MENUGanyutei
Perched atop a hill in Hiroshima, Ganyutei’s postcard-worthy panorama of the city and the Seto Inland Sea is enough reason to cross town — but it’s made even more compelling by its sea-caught, mountain-grown degustation.
COURSE MENUKudanshita Juhaku
Housed in the annex of the legendary Sushi Masa, which opened in 1861, an old-world air hovers within Kudanshita Juhaku at any time of the day, beating with the pulse of tea ceremony tradition.
COURSE MENUMatsuo Jingisukan Sapporo Ekimae
Head to Matsuo Jingisukan to taste jingisukan, Hokkaido’s signature dish of marinated lamb barbecue, prepared with the same sauce recipe since the restaurant’s opening in 1956.
COURSE MENUGyutan Higashiyama Nagoya Osu
Underneath the bustling Osu Shopping Street arcades, Gyutan Higashiyama Nagoya Osu serves a Sendai-born protein specialty: the beef tongue.
COURSE MENUChibo Yurakucho Bic Camera
Authentic Osaka-style okonomiyaki and teppanyaki dining—without leaving Tokyo. Japan’s first okonomiyaki chain, Chibo, stakes its spot on the sixth floor of Bic Camera in Yurakucho, offering a lavish spread of iron-grilled delights.
COURSE MENUChibo Kyoto Avanti
Osaka-style okonomiyaki in Kyoto. Amidst the sea of traditional kaiseki eateries in Kyoto, Chibo goes against the tide, bringing its Kansai-style okonomiyaki to the locals.
COURSE MENUSukiyaki Shabu-Shabu Tsukada KITTE Osaka
With direct access to Osaka Station, this sukiyaki and shabu-shabu restaurant provides a convenient location to enjoy your own individual hotpot while savoring the succulent wagyu pairing of the famed Kobe beef and Matsusaka beef.
COURSE MENUMonja Maguroya Nishinaka
Scoop up a bite of piping hot monjayaki straight from the grill at this legendary, celebrity-magnet monjayaki restaurant visited by Shohei Ohtani.
COURSE MENUMaguroya Honten
The main branch of the celebrity-loved monjayaki specialist, Maguroya Honten, earned its status by focusing on what it does best — its irresistible monjayaki and bluefin tuna sashimi.
COURSE MENUHitsumabushi Nagoya Bincho Marronnier Gate Ginza 1
The increasingly popular Aichi unagi specialty of hitsumabushi (freshwater eel over rice prepared three ways) finds itself in the heart of Tokyo’s Ginza district, prepared flawlessly in Kansai style.
COURSE MENUTsukiji Sushi Sen Asakusa Kaminarimon
The listing description is what’s seen on byFood’s landing page. Include cuisine, location and main selling points.
COURSE MENUYakiniku Ueno Taishoen Annex
Yakiniku Ueno Taishoen, a yakiniku fixture in Tokyo, continues to preserve the beloved “good old Taishoen flavor” that has captured the hearts of locals since 1963.
COURSE MENUShowa Taishu Horumon Main Branch
Step back in time to retro-era Japan through Showa Taishu Horuman’s flagship store, a yakiniku restaurant specializing in deliciously juicy meat with retro, 1950s-inspired interiors.
COURSE MENUShowa Taishu Horumon Kyobashi Kita
A good time for a long time. Conversations with friends over charcoal-grilled meats and offal are at their best at Showa Taishu Horumon Kyobashi Kita, a 1950s-inspired retro yakiniku spot that is open until 7 am.
COURSE MENUKyushu Sakaba Tsukushi KITTE Osaka
Kyushu cuisine in the heart of Kansai — Kyushu Sakaba Tsukushi brings the vibrant Kyushu dining spirit right by Osaka Station, pumping out culinary hits like Kumamoto horse sashimi, Nichinan chicken and Kagoshima black pork.
COURSE MENUFrench Kushiage BEIGNET
Bringing a charming French twist to Osaka’s beloved kushiage (deep-fried skewers), French Kushiage BEIGNET shows why its creative skewers are a cut above the rest.
COURSE MENUShowa Taishu Horumon Ohatsu Tenjin
The good ol' Showa-era vibe thrives at Showa Taishu Horumon’s Ohatsu Tenjin branch, where its love language is expressed through the uber-fresh selection of offal and seriously energetic service.
COURSE MENUShowa Taishu Horumon Soemon-cho
Opening until 9 am the next day, this late-night yakiniku joint near Osaka’s Namba Station serves some of the country’s largest selection of offal in a Showa-themed dining space.
COURSE MENUYakiniku Bou-ya Tokyo Station
Newly opened in 2024, Yakiniku Bou-ya debuts in a prime location inside the iconic red-bricked Tokyo Station, continuing its commitment to delivering top-tier wagyu sourced from whole cows.
COURSE MENUYakiniku Manno Tennoji
Yakiniku Manno Tennoji’s expansive 80-item menu provides a delectable exploration of intensely fresh kuroge wagyu, aged for only a week before grilling.
COURSE MENUYakiniku Bou-ya Nishi-Nippori Main Branch
Two decades of wagyu craftsmanship is proudly inherited in Bou-ya’s Nishi Nippori branch, a yakiniku restaurant that buys the entire wagyu cow as a means to serve diners the most spectacular quality cuts of A5 beef alongside its
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