Restaurants(7103)
SEAT RESERVATIONVelrosier
This Kawaramachi restaurant has earned itself two Michelin stars with its eclectic approach to Chinese cuisine. Chef Iwasaki Yuji rigorously experiments with ingredient combinations to produce flavor profiles like no other.
SEAT RESERVATIONTan
Taking its name from the Tango Peninsula in Kyoto, Tan’s close relationship with local producers upholds their mutual philosophy of sustainability.
SEAT RESERVATIONNara Nikon
With a practice informed by old masters, Chef Shimizu Shojiro earned two Michelin Stars by demonstrating that there is still space to play in the world of traditional Japanese cuisine.
SEAT RESERVATIONWa Yamamura
Seasonal dishes birthed from kindness and care — such is the lovingly vibrant Japanese cuisine at this Michelin-starred restaurant in Nara.
SEAT RESERVATIONMusoan
The sun-drenched, Michelin-beloved Musoan in Nara Park celebrates traditional Japanese cooking as it should be: produce-led, rich and traditional.
SEAT RESERVATIONSushi Sanshin
Owner-chef Yoshitaka Ishibuchi adheres to traditional Edomae techniques and specially-grown rice to craft delectable sushi suiting modern palates, earning Sushi Sanshin one Michelin Star.
SEAT RESERVATIONNent
Find respite from Osaka city life at Nent in Umeda. This Michelin-starred French restaurant constantly pushes the boundaries of tradition through delectable dishes and Japanese ingredients.
SEAT RESERVATIONOryori Fujii
From the bounty-blessed region of Toyama, traditional Japanese dishes come together at Oryori Fujii, where the owner almost exclusively uses ingredients from his hometown.
COURSE MENUSushi Ebisu Ebisu Honten
A stylish izakaya in a stylish neighborhood, Sushi Ebisu is showing that sushi can be both traditional and trendy through its selection of Edomae nigiri, drink-focused sushi iterations and unapologetic use of salmon roe.
COURSE MENUSukiyaki Harijyu Dotonbori
Situated in the middle of Osaka’s Dotonbori entertainment district, this sukiyaki restaurant has been serving customers with high-quality wagyu beef hotpot for over 100 years.
COURSE MENUUmaimon Yakiissho
This Gunma unagi restaurant not only sources its eels from Aichi Prefecture, but also grills them in Kansai-style, resulting in an extra-crispy texture not easily found around eastern Japan.
COURSE MENUMinokichi Takeshigero Hotel Granvia Kyoto
The Hotel Granvia Kyoto plays host to one of Kyoto’s most historic kyo-kaiseki restaurants, with over 300 years of history serving freshwater fish and other traditional dishes.
COURSE MENUSukiyaki Shabu-Shabu Kobe Beef Ishida Herbis Plaza
Authentic, licensed beef from a reputable local Kobe restaurant, made available in the center of Osaka. An ideal setting for celebrations or just to get an authentic taste of Kobe beef during a trip to Kansai.
COURSE MENUYakiniku no Gyuta Honjin Links Umeda
This yakiniku restaurant is famous throughout Kansai for sourcing whole cows from domestic partner farms, keeping prices remarkably low — but still featuring premium wagyu beef cut with a professional butcher’s expertise.
COURSE MENUSteak Kojiro Sendai Main Branch
This Sendai teppanyaki specialist shows off succulent A5-grade Miyagi wagyu beef and premium seafood like lobster and abalone, served in view of a beautiful traditional garden modeled after Kyoto’s Ryoanji Temple.
COURSE MENUPresident Chibo Minami Main Branch
President Chibo’s Minami main branch elevates okonomiyaki and teppanyaki with live cooking, premium ingredients, and a luxurious setting in a convenient Namba location that’s popular with locals and visitors alike.
COURSE MENUKuramoto Saryo
Operated by Ishikura Shuzo, the last remaining sake brewery in Hakata, Kuramoto Saryo serves as a cornerstone of kaiseki and sake-making and resides in the former residence of the brewery's owner.traditions in Fukuoka.
COURSE MENUSushi Kimura Nihombashi
One city’s loss is another’s gain. Following a 15-year stint at one of New York City’s most exclusive sushi restaurants, Kimura Koji arrives in Nihonbashi with an Edomae omakase concept shaped by fish from his hometown in Hachinohe.
COURSE MENUBeef Nagayoshi
Opened in 2014 in Shinjuku’s Arakicho, Beef Nagayoshi serves an approachable A5-grade wagyu omakase course, with the owner handling all the grilling and dining is done at izakaya-style counter seating.
COURSE MENUNishiazabu Nikusui Yamamoto
Drama in the look and on the grill — setting ground in Nishiazabu, Nikusui Yamamoto is one-upping the legacy of yakiniku with a refined and luxurious take on Japanese barbecue.
COURSE MENUKarin (Ryogoku)
Omakase sushi restaurant Karin’s appeal is twofold: authentic Edomae sushi with a twist on traditional seasonings, as well as a legendarily handsome — and experienced — chef behind the counter.
COURSE MENUKuru Kuru Wanko
Conveyor belt sushi meets the iconic red lacquerware bowls of Iwate’s famed wanko soba, here at this restaurant in Shinjuku’s Kabukicho district. Snatch up as many bowls as you can eat.
COURSE MENUAzabu Kuro-Shari
The sushi rice at this Azabujuban restaurant isn’t black just for aesthetics — mixed with activated carbon, it is purported to have healthy properties like a lower glycemic index and the ability to neutralize the heavy metals in fish.
COURSE MENURestaurant Tsukimichi
With its modern washoku interpretations, Restaurant Tsukimichi arrives in Fukuoka with a grander-than-grand scheme, magnificent dining rooms and a team of full-time assistants to tap into the city’s appetite for all things royal.
COURSE MENUYakiniku Roasken Azabu-Juban
Chef Serada Tomoyuki hand-selects leaner cuts of A5-grade wagyu beef for use at his restaurant, giving the wagyu at this yakiniku restaurant a beefier taste when compared to other restaurants.
COURSE MENUNihon Yakiniku Hasegawa Bettei Ginza
Operating under the concept of “a museum of supreme food and space” in the heart of Ginza, Nihon Yakiniku Hasegawa Bettei Ginza merges the principles of Korean barbecue with Japanese cuisine in one wonderful, luxurious collaboration.
COURSE MENUNaha Miyachiku
Naha Miyachiku in Okinawa’s capital Naha prides itself on serving award-winning Miyazaki wagyu and a dizzying lineup of seafood courses featuring lobster and abalone. Even its interior evokes Miyazaki’s natural landmarks.
COURSE MENUNiku-Shari Azabu
Using only kuroge wagyu black beef from Miyazaki Prefecture raised on a strictly hormone- and antibiotic-free diet, “Azabu Juban’s best-kept secret” serves niku-kappo courses that are good for the gut and a delight to the tastebuds.
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