Restaurants(9834)

SEAT RESERVATION

TOKYO

Delicious multi-course tofu dining in Shibuya, at a modern restaurant that’s famous among local gourmets — you’ve never tried tofu this good.

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COURSE MENU

TOKYO

A veteran kappo chef whips the freshest crabs from Hokkaido, Fukui and Ishikawa Prefectures into stunning course menu spreads that let diners relish the textures, flavors and colors of the season through the avenue of fresh-caught seafood.

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COURSE MENU

TOKYO

Tempura Ten Soso offers a premium tempura experience featuring fresh seasonal ingredients sourced within and outside Japan. The restaurant is headed by Chef Keita Sato, a famous name in the tempura scene.

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COURSE MENU

TOKYO

Dive into the world of exquisite Edomae sushi at Sushi Oumi. Renowned Chef Oumi crafts seasonal omakase sushi delicacies with mastery, inviting you to savor traditional flavors around a warm, inviting counter.

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COURSE MENU

TOKYO

Literature and food aficionados alike flock to this Nihonbashi sushi establishment, which was frequented by legendary Japanese writer Naoya Shiga. Enjoy authentic Edomae sushi just as Shiga himself would have, unchanged over five generations.

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COURSE MENU

TOKYO

Starting out as a fish supplier to restaurants in the Akasaka area over 130 years ago, Uoshin’s tempura restaurant offshoot has since made a name for itself with its astonishingly fresh seafood, fried to perfection by a Japanese culinary legend.

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COURSE MENU

TOKYO

Gratitude drives every service here at this Ginza kaiseki restaurant. Chef Ryogo Fujii’s mastery of umami, sweetness and bitterness augments the choice quality of his ingredients, all sourced from an extensive network of suppliers across the country.

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COURSE MENU

TOKYO

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.

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COURSE MENU

TOKYO

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.

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COURSE MENU

TOKYO

Edomae may be the most enduring and traditional form of sushi, but Chef Ohtani puts his own spin on the cuisine with his Ohtani-mae style of cooking. Premium ingredients are shaped into exciting new forms at this Akasaka sushi restaurant.

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COURSE MENU

TOKYO

Aptly named for the Himalayas mountain range, this Tsukiji yakiniku restaurant’s signature dish is the “meat Himalaya”: up to 1kg of sliced Australian grain-fed Angus beef arranged in a literal mountain of meat.

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COURSE MENU

TOKYO

With its affordable, crowd-pulling A5 wagyu, Niku-Azabu Nishi-Azabu hits the sweet spot between casual yakiniku eatery and high-end dining.

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COURSE MENU

TOKYO

A sophisticated Edomae sushi restaurant, Shigeno Sushi in Nihombashi once built its reputation as a fishmonger but now stands on its own under the stewardship of Ichiro Sakuma.

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COURSE MENU

KYOTO

Kaiseki in its birthplace, a meal at one of the oldest establishments to serve it — the 300-year-old Minokichi brand returns to Kyoto, now serving ultra-seasonal kaiseki in Kawaramachi to showcase the city's culinary splendor.

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SEAT RESERVATION

TOKYO

A stylish cafe featuring a unique and glamorous interior afternoon tea experience that follows a four-season cycle.

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SEAT RESERVATION

TOKYO

Some of Japan’s finest pork is fried to perfection here at this Michelin Bib Gourmand Yotsuya-sanchome tonkatsu restaurant, including the rare Meishan variety — of which there are only about 100 pigs in Japan.

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SEAT RESERVATION

GIFU

Why settle for less when you can relish vegetarian kaiseki cuisine at the oldest ryotei in the whole of Gifu Prefecture?

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SEAT RESERVATION

KYOTO

Despite being a bit further out from center city, this Japanese restaurant run by a husband and wife team needs no introduction as they serve dishes inspired by their views of the world.

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SEAT RESERVATION

OSAKA

Three Michelin star kaiseki restaurant in Osaka, run by a chef with a forward-thinking philosophy.

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COURSE MENU

TOKYO

Take a front-row seat to indulge in top-notch wagyu beef with all the trimmings. Expert chefs grill up mouthwatering cuts of meat right before your eyes at this cozy and exclusive yakiniku counter in Ebisu.

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COURSE MENU

TOKYO

This Seibu Shibuya oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan, first cleaned using a patented deep sea water cleaning process, then prepared in a number of different ways.

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SEAT RESERVATION

TOKYO

Carefully calculated tempura is an art and science, and the Ginza-based duo at Kyobashi Tempura Fukamachi are masters.

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SEAT RESERVATION

TOKYO

Dine at one of the world's most popular tempura restaurants, where famous people have vied for a seat at the counter.

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SEAT RESERVATION

TOKYO

One of Tokyo's most famous Michelin-starred sushi counters, in the heart of one of its most upscale nightlife districts, Nishiazabu. Impeccable omakase sushi meets pairings with wines, champagnes and fine sake.

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SEAT RESERVATION

KYOTO

Perfect for wine lovers, Mikuri adds a western twist to omakase courses by harmoniously combining carefully crafted course dinners with wine.

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COURSE MENU

KYOTO

An institution with over 300 years of history behind it, Minokichi’s Karasuma Shijo branch holds the same reputation for luxurious Kyoto-style kaiseki cuisine as the original, with decadent dishes like softshell turtle hotpot and grilled Kobe beef.

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COURSE MENU

TOKYO

Hidden underneath a Shinjuku skyscraper, Sushi Ishikawa makes up for its lack of street visibility with breathtaking sukiya architecture and impeccable Edomae sushi.

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SEAT RESERVATION

TOKYO

Casual fine dining with the Robuchon touch, in Roppongi’s food and entertainment center.

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