Restaurants(7301)
COURSE MENUWami Daisuke
Located in a residential area of Tokyo’s Shirokane district, this Kyoto-style ryotei offers a highly intimate dining experience almost like a supper club, and is frequented by some of Japan’s most famous celebrities.
COURSE MENUGumbo & Oyster Bar - Namba Parks Store
This Namba Parks oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using a patented “five-star” cleaning process using deep sea water.
COURSE MENUYakitori Kita
By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.
COURSE MENUocean good table Ishigaki
Discover a lesser-known side of Okinawan cuisine at this Ishigaki restaurant, offering barbecued delicacies like highly-marbled Ishigaki wagyu beef and Agu pork — the latter so rare that it is colloquially called the “phantom pig”.
COURSE MENUSoba Shubo Fukumaru
The noodles at this Osaka soba specialist are made with Tochiusu flour from Tochigi Prefecture, giving it a satisfying texture and rustic taste. It pairs especially well with a glass of buckwheat shochu, whether served on the rocks, hot or chilled.
COURSE MENURistorante Porto Faro - Ginza Main Branch
Executive chef Sou Hoshiai dazzles guests with his dual mastery of the teppan grill and traditional Italian cuisine, the latter of which he honed while training at a series of trattorias across Italy.
COURSE MENUYakiniku Gyu-Bei (Sakae Honten)
Perhaps no other restaurant takes its wagyu beef as seriously as Yakiniku Gyu-Bei, which measures not just the thickness of every cut of its A5-grade Japanese kuroge wagyu black beef down to the millimeter, but even the angle at which it is sliced.
COURSE MENUItamae Bar LIVE FISH MARKET - Hibiya Gourmet Zone
Enjoy the lively atmosphere, fresh food and excellent drinks at this fish bar in the Hibiya Gourmet Zone. Order sizes range from a few slices to an entire half fish. Enjoy your fish of choice prepared any way, from salt-grilling to acqua pazza.
COURSE MENUHorumonyaki Koei Honten
The oldest store in the Koei chain of horumonyaki restaurants, this Kabukicho restaurant is said to draw first-time visitors through the smell of grilling offal alone, and make them repeat customers through its affordable — and delicious — menu.
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUModern Chinese Ryo
Indulge in luxurious Japanese-Chinese fusion dishes from the mind of chef Ryo Someya. Decadent dishes like black truffle fried rice risotto with Ezo abalone and Kesennuma blue shark fin are accompanied by a huge selection of vintage Shaoxing wine.
COURSE MENUOkonomiyaki Koei Ousaka-en
The original Okonomiyaki Ousaka-en was forced to shut its doors, but the popular horumon-yaki chain Koei adopted it into the fold, giving it new life. It now delights dozens of visitors to Seibu-Shinjuku a day with grilled Kansai staples.
COURSE MENUChinese Restaurant Toh-Lee (Grand Nikko Tokyo Daiba)
The Grand Nikko Tokyo Daiba’s second floor plays host to Toh-Lee, a Cantonese restaurant whose culinary philosophy is based around constant exploration and evolution, even for tried-and-tested Chinese classics.
SEAT RESERVATIONKissho Kichijoji
Delight in innovative and creative Japanese cuisine, featuring seasonal ingredients and traditional culinary techniques showcased in exceptional shabu-shabu and sukiyaki dishes.
COURSE MENUGinza Konoha
Even being named one of Japan’s three great wagyu isn’t enough to pass muster at this Ginza kaiseki restaurant. Konoha uses only “maiden beef” in its kaiseki course menus, sourced from young Omi beef cattle that have not yet born calves.
SEAT RESERVATIONUkihashi (Hotel Granvia Osaka)
Inspired by the Japanese literary classic the Tale of Genji, the Hotel Granvia Osaka’s Ukihashi provides an unforgettable dining experience with seasonal ingredients and beautiful decor.
SEAT RESERVATIONKitashinchi Okurano
Recommended by the Michelin Guide, Kitashinchi Okurano brings kaiseki cuisine to life by merging tradition with playfulness. Learn precisely what the philosophy of “wakei seijaku” means while experiencing culinary excellence in Osaka's heart.
SEAT RESERVATIONBar Agiyao
Sip French white wines and savor seafood at Bar Agiyao in Kyoto, a small izakaya with a big heart for Kyoto's food culture. Anticipate sophisticated ambience, 18 wine varieties, and a menu blending French and Spanish cuisine.
SEAT RESERVATIONSushi Ishiguro
Watch chef Toshiaki Ishiguro craft traditional Edomae-style nigiri before your eyes. Find out why Nagoya sushi enthusiasts swear by this restaurant just 3 minutes from Nagoya Station — but make sure to reserve your spot early.
SEAT RESERVATIONAbura Hitotsuki
Savor tempura perfection — sometimes with your hands — at Abura Hitotsuki, Hakata's intimate tempura hideaway, where Chef Nakatani crafts light, airy delicacies.
COURSE MENUMarudori Ruisuke
Marudori Ruisuke is named for its signature dish, a whole Daisen chicken deep-fried after 11 hours of marinating in the house’s special sauce. Friendly staff and a lively atmosphere draw a large crowd of regulars.
SEAT RESERVATIONSushi Sho (Hotel Zagakukan)
Professionalism and depth exude from the elegant courses offered at this Hakone sushi restaurant, belying its reasonably-priced menus. Convenient accommodations nearby add to Sho’s appeal.
SEAT RESERVATIONRokujo Kawarain San
Storytelling, tradition, and artistry underpin meals at Rokujo Kawarain San, a top-tier kaiseki venue with reasonable prices and seasonal menus.
SEAT RESERVATIONUnagi Komagata Maekawa Marunouchi Branch
Located in the Shin-Marunouchi Building, Maekawa’s unagi is a delicacy that has been passed down for generations. The pairing of Spanish wine and sweet sauce-glazed unagi makes for a combination found in no other restaurant.
SEAT RESERVATIONShirayuki
One of Fukuoka’s most celebrated kappo restaurants, Shirayuki’s chef is dedicated to helping guests discover the beauty of Kyushu seafood by through seasonal fish dishes. Sake and wine pairings are abundant.
SEAT RESERVATIONYugyoan Tankuma Kitamise (Hotel New Grand Yokohama)
Located inside the Hotel New Grand Yokohama, famed Kyoto restaurant Yugyoan brings its brand of Kyoto-style cuisine to Kanto. Here, guests can enjoy both sushi and kappo-style cuisine that’s a treat for both the eyes and taste buds.
SEAT RESERVATIONAzabu Amishiro
Kyoto-style home-cooking comes to fashionable Azabu-Juban. Daily-changing menus feature seasonal vegetables, as well as meat and fish grilled over kishu-binchotan charcoal. Enjoy your meal with your pick from a wide range of sake.
SEAT RESERVATIONSushi Mikami
Sushi is elevated to another level here at Sushi Mikami. Guests take their seats at the counter to observe sushi chefs craft nigiri with a blend of three types of rice, paired with seafood sourced both from Hokkaido and all over Japan.
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