Restaurants(7098)
COURSE MENUSushi Benkei Umi Ginza
Niigata’s foremost sushi specialist, this time in Tokyo. This Ginza omakase sushi restaurant next to the Kabukiza Theatre combines the best seafood from Sado Island and the mastery of one of Roppongi’s most famous chefs.
COURSE MENUOBENKEI Kyoto Gion
This beloved Niigata-based sushi restaurant has found a new home in Kyoto’s iconic Gion district, carrying forward its deep-rooted passion for all things Sado Island to a broader audience.
COURSE MENUKYO SUSHI OOKINI
You are what you eat — this 20-year-old sushi venue in Kyoto painstakingly drafts a course that harmonizes health and flavor, using pesticide-free organic vegetables and wild-caught fish.
COURSE MENUShibuya Sushi Inase
At his highly anticipated 10-seat counter debut in Shibuya, Michelin-trained Ogouchi “Gocchi” Toshiki renders Edomae sushi omakase with unusual precision and originality. At the end of the course, he always serves his guests a bowl of ramen.
COURSE MENUHokkai Shabu Shabu Susukino
Visit the place where Hokkaido lamb hotpot first began. For over 50 years, Hokkai Shabu Shabu’s original Susukino branch has been serving up New Zealand lamb shabu-shabu style, exemplifying the “taste of the north country”.
COURSE MENUWashoku Uoman (Miyako Hotel Kyoto Hachijo)
In a movement that calls to mind the historic convergence of northern and southern ingredients on the capital, the finest ingredients from all over Japan, like Omi wagyu beef from Shiga, are combined here into traditional kaiseki course menus.
COURSE MENUEmit Fishbar
This Ginza Six oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using Emit’s patented “five-star” cleaning process using deep sea water from Toyama Bay.
COURSE MENUThe Grill on 30th
Scenes of the Rainbow Bridge and luxury French-inspired dining await guests at this sky-high Odaiba restaurant. Visiting guests are spoilt for choice with an extensive international wine menu and the finest steaks from across the globe.
COURSE MENU8th Sea Oyster Bar - Ginza Corridor Store
Ginza Corridor hosts a restaurant that’s every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using a patented purification process using deep sea water from Toyama Bay.
COURSE MENUNiku-Azabu Ebisu
Niku-Azabu Ebisu draws in a hungry crowd of locals thanks to its winning combination: affordable kuroge wagyu, a quasi-pub ambiance and an impressive array of beers on taps.
COURSE MENUSagaya Ginza
Saga beef is renowned for its distinctive tsuya-sashi marbling, said to give it a characteristic glossy appearance that tastes even better than it looks. This Ginza specialty niku-kappo restaurant brings this luxurious meat to the heart of Tokyo.
COURSE MENUYakiniku Niku Tatsu Aoyama
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.
COURSE MENUSushi Misuji Caretta Shiodome
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.
COURSE MENUYakiniku Bar Tamura
Overlooking the iconic red brick of the Former Hokkaido Government Office Building, quality is king at this premium wagyu yakiniku establishment in Sapporo, evidenced by the fresh cuts of meat.
COURSE MENUSushi Yamaken Shinjuku East Exit
In the heart of Kabukicho is an omakase sushi restaurant whose claim to fame is an all-you-can-eat tuna course and a luxurious signature sushi roll of sea urchin and hon-maguro bluefin tuna.
COURSE MENUSawaichi Roppongi
A traditional Japanese restaurant in Roppongi, the seafood at Sawaichi is immaculate, whether grilled over binchotan charcoal, simmered or served as sashimi. Fine traditional joinery reinforces the sense of atmosphere.
COURSE MENURice and Circus Shibuya PARCO
This legendary restaurant opens in the trendy basement of Shibuya PARCO, serving up exotic meats like giant isopod, whole fried gecko, Kumano catfish sashimi and even salt-grilled bear.
COURSE MENUTempura Asakusa SAKURA
Enjoy luxurious omakase tempura beneath hanging cherry blossoms in this Asakusa restaurant. English-speaking staff serve course after course of halal and gluten-free tempura, like the restaurant’s signature wagyu sirloin.
SEAT RESERVATIONCapi
Chopped wagyu kneaded into brioche and cauliflower mousse topped with caviar — Michelin-starred chef Ogawa Daiki is ushering in a new era of sophistication in Osaka's creative cuisine scene.
SEAT RESERVATIONKuramoto Ryori Maruto Shoyu
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.
SEAT RESERVATIONHoto Sushi
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.
SEAT RESERVATIONMAZ 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.
SEAT RESERVATIONTrois Visages
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.
SEAT RESERVATIONMonolith
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.
SEAT RESERVATIONIl Ristorante - Niko Romito (Bulgari Hotel 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.
SEAT RESERVATIONMetis Roppongi
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.
SEAT RESERVATIONMutsukari
This Michelin-starred gastronomic haven seamlessly crafts the pinnacle of traditional Kaiseki cuisine, creating an atmosphere that mirrors the sophistication of its upscale surroundings.
SEAT RESERVATIONNishiazabu Noguchi
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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