Restaurants(7202)
COURSE MENUGinza Hassen
Grown, harvested and processed for almost 250 years on the Aomori coast, the sake served at Ginza Hassen is second to none. Contemporary kaiseki cuisine from master chef Shuichi Sugimoto serves as the perfect accompaniment to such a storied icon.
COURSE MENUBel Sogno
Born in Miyazaki and trained in Italy, Chef Yuji Nakamoto writes a love letter to both through his fusion cuisine. Inventive dishes like matcha tiramisu and eel risotto not only showcase his skill, but the quality of the Miyazaki-sourced ingredients.
COURSE MENUAkasaka Kenmochi
With seasonal produce sourced from all over Japan and served on traditional ko-imari porcelain, chef Makoto Kenmochi creates course menus that aim to tantalize all of his diners’ five senses.
COURSE MENUUnagi Kappo Ooedo
Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.
COURSE MENUUshi ni Kanabou Azabu-juban
Taking its name from a Japanese saying to make something even better, this Azabu-juban restaurant does exactly that with a French-inspired approach to the simple act of grilling meat.
COURSE MENUUma-Cha Sangenjaya
One of southern Kyushu’s best-kept culinary secrets, horse meat, or ba-niku, isn’t just supremely nutritious—it’s also an extremely versatile meat bursting with flavor. There’s no better way to experience it than at this Sangenjaya specialist.
COURSE MENUChicken Kappo Hajime
History and interior design aficionados will be swept up in the Taisho Roman era-inspired interior of Chicken Kappo Hajime, but the sheer juiciness and flavor of its mizutaki and yakitori are the real stars of the show.
COURSE MENUGanko Sanjo Honten
While its convenient riverside location, affordable prices and impeccable cuisine draw hundreds of customers a day, many also come to marvel at the traditional Japanese interiors of this Sanjo establishment.
COURSE MENUTempura Ginza Onodera Namikidori
This Ginza tempura restaurant’s counter-only seating allows guests to observe masters at work.
COURSE MENUCourage
Don’t let the psychedelic exterior of this Azabu-Juban establishment fool you: Courage’s strength is unpretentious, back-to-basics French cuisine at its finest, with an emphasis on sustainable ingredients.
COURSE MENUShabushabu Okaka Shinjuku
By adding bonito flakes just a fraction of a millimeter thick at the last possible second, the specially-prepared dashi broth at Shabushabu Okaka Shinjuku receives a bright burst of flavor—a perfect match for creamy kurobuta shabu-shabu pork.
COURSE MENUUSHIHACHI Ueno
The perfect way to end a day at Ueno Park: high-quality wagyu beef at Ushihachi Ueno, which aims to be the most cost-effective yakiniku in the country. “No meat, no life” is written on the wall—and after eating here, you’ll be inclined to agree.
COURSE MENUUSHIHACHI Shinagawa - Konan Exit Branch
Taking some design cues from traditional American speakeasies, this yakiniku establishment is nothing if not stylish. Ushihachi Shinagawa provides guests with the opportunity to relax and indulge in high-quality yet affordable grilled meat.
COURSE MENUTsukuri no Wasabi
Discover what true wasabi is at this specialty wasabi restaurant in Shizuoka, where only the highest quality wasabi is grown using fresh spring water and traditional cultivation methods that date back to the Edo period.
COURSE MENUAjuta
Few are as particular about their ingredients as Chef Hiroki Ajuta, who ages every single fish for optimal flavor before crafting his nigiri. His impeccable wine knowledge — and huge collection — also attracts connoisseurs from all over the world.
COURSE MENUTempura Ginza Onodera Higashiginza
“Authentic tempura from Ginza, to the world.” This tempura restaurant marries seasonal ingredients with refined techniques to provide a truly genuine tempura experience. The hairy crab tempura in particular is not to be missed.
COURSE MENURestaurant MARUJU
Previously the 100-year-old Maruju Pharmacy, this Meiji-era building in the center of Chichibu City has since been repurposed into a chic restaurant-hotel that serves up creative French cuisine.
COURSE MENUGinza Wakyo
A think-outside-the-box culinary philosophy drives the creative cuisine at this restaurant, which aims to make haute Japanese cuisine fun. Beautiful artisanal tableware and crockery meet creatively-plated and immaculately-prepared cuisine.
COURSE MENUBistro BrainStorming
There’s no better match for Tottori Prefecture’s famous wagyu beef than some of the best whiskies from all over the world. The man behind this meeting, BrainStorming’s owner and head chef, cut his teeth at some of Japan’s most famous French eateries.
COURSE MENUUotake Ebisu
Starting out as a seafood supplier over 80 years ago, Uotake Ebisu has enjoyed almost half a century of success serving kappo-style seafood in the heart of Ebisu. Its riceless atemaki rolls have caught the attention of sushi connoisseurs nationwide.
SEAT RESERVATIONJapanese Restaurant Hamayu (Shima Kanko Hotel)
Delicate, elegant, and high-quality dishes filled with Ise-Shima’s finest seasonal ingredients put on a show at Hamayu, located in one of Mie Prefecture’s most luxurious hotels.
COURSE MENUYakiniku Toraji Kyoto
The yakiniku in this traditional Kyoto kyomachi-ya checks both the quality and quantity boxes. In true Toraji Group style, every cut of beef here is gorgeously marbled and cut thick for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Ueno
In true Toraji Group style, every cut of beef at this Ueno Park yakiniku restaurant is gorgeously marbled, and thick-cut for maximum enjoyment of both flavor and texture.
COURSE MENUYakiniku Toraji Param Caretta Shiodome
Celebrate that special day with a special someone at this yakiniku restaurant overlooking Tokyo Bay. Toraji Group’s award-winning beef is served here in thick, satisfying slices, alongside an assortment of seasonal vegetables.
COURSE MENUYakiniku Toraji Nagoya Central Towers
Sink your teeth into thick, satisfying slices of Toraji Group’s award-winning beef and seasonal vegetables. Toraji’s Central Towers branch offers grilled meat in semi-private seating, elegantly partitioned with floor-to-ceiling Korean celadon.
COURSE MENUYakiniku Toraji Sunshine Ikebukuro
Sunshine City’s premier yakiniku restaurant features thick-cut wagyu beef and seasonal vegetables grilled up in chic private rooms. Discerning yakiniku lovers swear by the Toraji Group’s Kanto-sourced cows.
COURSE MENUSushi Uchida
This high-end Edomae sushi establishment fits right into the upscale neighborhood of Setagaya. Having grown up in his parents’ sushi restaurant, chef Shota Uchida brings his Ginza expertise home to his birthplace of Setagaya.
COURSE MENUHokkai Shabu Shabu Ginza
The “taste of the north country” is well and alive at this shabu-shabu hotpot specialist, flown down from Hokkaido into Ginza. Tuck into their signature thin-sliced lamb, highly marbled Hokkaido-raised kuroge wagyu beef and plump snow crab legs.
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