Restaurants(10955)

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TOKYO

With house-made sauces, counter-grilled wagyu and a love for Ibaraki-grown Hitachi beef, Aoyama Gyusai expands the definition of high-caliber teppanyaki dining in Aoyama.

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TOKYO

There’s no trick or “modern takes” at this Ginza ristorante — just the deep and thorough love for Italian cuisine from executive chef Watanabe Tomotaka, who works on a mantra of great ingredients, simply cooked.

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TOKYO

By Kinshicho Station, sip wine and indulge in melt-in-your-mouth regional wagyu teppanyaki in this evening-only restaurant whose decor mirrors the tale that inspires its name: the mythical dragon.

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TOKYO

A strong contender among the city’s crop of contemporary Italian joints, 「REGINA」in Kinshicho is making the night, as it should be, all about women.

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TOKYO

An intimate 12-seat omakase bar where champagne reigns with sushi — park yourself at the hinoki cypress counter for a multicourse meal featuring day-fresh fish from the market.

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TOKYO

This Kinshicho restaurant has some serious good looks and seriously good food. Thanks to the backing of its high-grade sister stores, it’s offering a unique trio of Italian, teppanyaki and sushi.

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OSAKA

Tradition meets style at this all-private restaurant nestled in Tenma Market, renowned for its restorative gout hotpot and suppon (soft-shelled turtle) dishes.

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OSAKA

Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?

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TOKYO

In Tokyo’s bustling commercial precinct, this renowned yakiniku spot allows you to select from a variety of wagyu cuts and pair them with three different original sauces and wasabi rock salt.

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HYOGO

An award-winning yakiniku joint in the birthplace of Kobe beef, known for its signature light yakiniku sauce, plus 35 secret varieties for an utterly delicious meal.

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TOKYO

After a decade of holding a Michelin star at Hong Kong's Kaiseki Den, master chef Saotome Hiroyuki’s omakase-only debut in Nishi Azabu has brought fresh energy and focus to traditional Japanese cuisine.

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TOKYO

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.

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FUKUOKA

Set in the riverside district of Nishinakasu, this yakiniku restaurant makes its way from Roppongi to Fukuoka, offering the same top-notch wagyu beef and luxurious atmosphere as the original Tokyo outlet.

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OSAKA

Take part in the experience of cooking thinly sliced wagyu just the way you like it, paired with tasty vegetables and generously flowing beverages. Shabu shabu is a fun experience, offering fresh cuisine in an exciting space.

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OSAKA

Offering up plates of exquisitely marbled wagyu in every cut imaginable, Yakiniku Kiraku invites its guests to freely enjoy their time. The savory scent of grilling steak and excited voices of clientele speak to its popularity and flavor.

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MIYAGI

Savor French flair with Japanese finesse. Front-row counter seats offer a view of the expert chef and sommelier at work. Bon appétit!

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HYOGO

Italy meets Japan in Ashiya, Hyogo. Embark on a sustainable culinary adventure, relishing homemade delights made with passion.

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OSAKA

Kaiseki is about appreciating the bounty of nature, and representing its ebbs and flows. This countryside retreat is the ideal venue for such a meal, nestled among the mountains and terraced rice fields from which its organic ingredients are drawn.

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TOKYO

Say “kanpai!” at this retro izakaya in Yoyogi. Enjoy classic Osaka-style okonomiyaki, Tokyo-style monjayaki, and the festival favorite yakisoba at this fun gastropub.

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TOKYO

The best of Japanese beef is done differently in this upscale Ginza yakiniku restaurant, run by the former executive chef of the legendary Toraji Group. Each cut of beef is dry-aged to perfection for maximum flavor.

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OSAKA

Experience the delightful taste of Miyazaki beef and Kishu Umebuta premium pork, cooked in the shabu-shabu hotpot style. Enjoy a lively and delicious izakaya dining experience in Shinsaibashi.

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TOYAMA

Tucked beneath the eaves of Takaoka City’s historic Sano Family House, the head chef of Ahora Aqui leverages a wealth of experience accrued from overseas to breathe new life into Hokuriku delicacies.

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TOKYO

The bounties of Ishikawa Prefecture’s Noto Peninsula are masterfully prepared at this Shibuya establishment, founded and run by a world-class chef who once served at the Embassy of Japan in Bolivia.

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TOKYO

In his pursuit of perfection, esteemed chef Yutaka Narita rejected 30 varieties of wagyu beef before discovering the Tosa Akaushi, now the centerpiece of every menu at his eponymous restaurant.

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TOKYO

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.

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TOKYO

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.

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TOKYO

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.

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TOKYO

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.