Restaurants(6934)
Azabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
Higonoya Omotesando
The Uredori chicken is the poultry pride of Ninohe City in Iwate Prefecture, renowned for its umami and texture. It is this chicken that is used in yakitori restaurant Higonoya, grilled to perfection right at the counter.
grill GRAND
Every item on the Michelin-recommended grill GRAND is heart-stoppingly delicious, but the omu-hayashi rice is the dish to beat, with a healthy topping of the restaurant’s secret demi-glace sauce.
Chiba Takaoka
Chef Takaoka Chiharu is so dedicated to his prefecture of birth that he even goes back to Chiba on his days off to personally fetch spring water. He forgoes the typical trips to Toyosu Market in favor of seafood from Chiba’s best fishing ports.
Sushi Himitsu
Unusually for a sushi restaurant, Chef Hirayama Yasumitsu offers kappo-style small plates alongside premium seasonal nigiri, thanks to his extensive background working in both sushi and kappo restaurants.
Bekkan Nakameguro Rokkakutei
The Nakameguro branch of this famed kushiage restaurant upholds the original’s excellent reputation with premium seasonal skewers and a varied selection of wine and sake.
Robataya Jiro
This Oku-Kagurazaka robatayaki restaurant offers the freshest fish from all over the country and Omi wagyu beef, prepared by a chef with decades of experience in a number of different culinary styles.
Daikanyama Rokkakutei
This kushikatsu restaurant just off Shibuya has been serving high-quality ingredients like kuroge wagyu black beef and Japanese tiger prawn for over 40 years.
Sushi Sugahisa
Chef Kan Masahiro brings his dual backgrounds as a chef in a Thai restaurant and a sushi chef together in his Toranomon Hills restaurant concept, fusing the two to make beautiful Thai-inspired sushi.
Koishikawa Nakasei
One of Tokyo’s few steakhouses to receive a Michelin star, Nakasei’s pride and joy is the purebred Tajima beef — predecessor to the modern wagyu like Omi, Matsusaka and Kobe beef — which is aged up to three months for optimal flavor.
Katsura Steak House
Taking inspiration from the best of Japanese and Western culinary sense, this teppanyaki course is a journey through timely seasonal specialties in Japan.
Shunwaseki Uoman Nishi-Umeda Main Branch
From Nagasaki to Hokkaido, Shunwaseki Uoman has direct access to Japan’s freshest seafood. Beautifully plated and served up kaiseki-style, each course is then perfectly paired with the restaurant’s formidable sake selection.
Furano Wagyu Yoshiushi Kagurazaka-dori
Outstanding quality draws meat lovers to this yakiniku restaurant in Tokyo's charming French neighborhood, but it's the thoughtful and impeccable service that keeps them returning time and time again.
L'Auberge de Plaisance Sakurai
A Michelin-starred stalwart, where the canon of French cuisine is reimagined with local produce in the sunlit dining room overlooking the spectacular Yamato Plains.
Gion Nishikawa
Gion elegance in every moment, this kaiseki restaurant holds a well-deserved place in the top-tier of Kyoto’s food scene.
Sazanka
From the top floor of The Okura Hotel, panoramic views frame a display of culinary skill and flavor. Guests will be enthralled by the wagyu’s rich flavor and Sazanka’s chefs’ prowess with the teppanyaki grill.
Moko
Chef-owner Alexis Moko blends neo-French cuisine with touches of Japanese regional elements in the heart of Kyoto.
Seisoka
Be rejuvenated by the peaceful atmosphere while dining at the most outstanding traditional kaiseki restaurant.
Kamigamo Akiyama
A visit to Kyoto is never truly complete without a trip to this restaurant, which encapsulates the city’s very essence.
Rakushin
Playful interpretations of classics from a Michelin-starred chef who takes a philosophical approach to his art.
Oryori Horikawa
Enjoy the full seasonal spirit of kaiseki cuisine and a bright and welcoming atmosphere at this Michelin-starred restaurant in Osaka.
Ryoriya Shogetsuan
A refined Michelin-starred kaiseki restaurant with some English support, a refined atmosphere, and beautiful seasonal dishes.
Oryori Hatano
A kaiseki which respects the traditions of the craft, and received two Michelin stars for its efforts.
Tenryuji Temple Shigetsu
Stop by Shigetsu for a unique Buddhist dining experience with nutritious and delicious vegan and vegetarian-friendly dishes.
Sushi Kojima
For a truly unforgettable sushi experience, this one Michelin-star restaurant in Tokyo is worth visiting.
Tennosachi Yamanosachi
Every bite is a blessing from both heaven and the mountains here at this Osaka wagyu beef specialist. Perfectly-marbled Omi and Miyazaki beef are available in various forms, from sukiyaki hotpot to hotplate-grilled steak.
Tendan Gion Honten
One of the last bastions of Kyoto-style yakiniku, Tendan’s original Gion outlet near Gion-shijo Station has been serving perfectly grilled cuts of meat in Kyoto’s characteristic dashi-like sauce for almost 60 years.
Sushizen
A few blocks away from Kyoto’s Nijo Castle, this Bib Gourmand eatery is a lesson in chirashizushi — or “scattered” sushi.