Restaurants(15904)

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TOKYO

Among the excitement of Tokyo’s nightlife scene, Hanbey’s hearty serving of nostalgic food and games takes diners on a trip down memory lane to Japan’s Showa era from the heart of Kabukicho.

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OSAKA

At this animated izakaya in Umeda, experience the golden age of Osaka and try the nostalgic sweets and classic cocktails named after sentai action heroes and iconic manga characters.

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TOKYO

There is a hidden, retro space wrapped in nostalgic memorabilia just steps away from Yoyogi Station where diners can enjoy the glimmer of 70s to 90s Japan.

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OSAKA

One of Shinsaibashi’s fine dining benchmarks pits every table with a traditional irori — a Japanese sunken hearth — to grill its stellar lineup of Awaji beef and seasonal seafood over flames fueled by Kishu Binchotan charcoal.

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TOKYO

Rooted in a philosophy of health as the core of beauty, Sonoko Cafe Ginza spills all the beauty secrets into its delicious Western and Japanese meals to invigorate health-conscious guests.

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OKINAWA

In the seaside capital of Okinawa, the gentle glow of "irori" at Mahoroba Irori is a sight the coastal city hasn't seen in years. Here, Okinawa-grown meats are cooked over rustic sunken hearths powered by Tosa Binchotan charcoal.

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OKINAWA

Head to one of Okinawa’s spirited nightlife areas for a meal at Mahoroba Teppan Okinawa, a sophisticated teppanyaki restaurant offering the best of Ishigaki meat and wagyu.

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FUKUOKA

The fashionable fruit parlor in Fukuoka, an extension of a renowned fruit and vegetable company founded in 1932, has "fruit connoisseurs" who handpick the finest varieties and serve them at their peak perfection.

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OKINAWA

Meal at this teppanyaki restaurant is saddled with considerable expectations, which only seem to build as the door swings open and diners encounter Okinawan meats cooked on iron plates or flame-seared over straws and charcoals.

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OKINAWA

An all-day eatery with an open kitchen that transforms into a swish bar in the evening, A LONG VACATION. tosses quality pasta with a nouveau Okinawan twist. Try the oyster platters or do no wrong with the lobster rolls.

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HIROSHIMA

Hiroshima-style okonomiyaki served piping hot, with bragging views of the Seto Inland Sea and Miyajima Island in this award-winning waterfront restaurant.

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HIROSHIMA

Come for the award-winning, Hiroshima-style okonomiyaki of the good old days in a 50-year-old building, and linger longer for the crowd-pulling, fun vibe.

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TOKYO

Within the Tokyo National Museum, this 270-year-old heritage building has been transformed into a creative fusion teahouse helmed by one of Tokyo’s most influential chefs.

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TOKYO

Reasonably priced, perfectly marbled Omi beef, nurtured by pure groundwater from the Suzuka Mountains, is served in cozy private rooms at this sophisticated Gaienmae restaurant, led by a Tokyo-native chef with a deep passion for quality beef.

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TOKYO

Originally founded in 1855, Misuji has achieved new heights with its Edomae-style sushi. Quite literally, as guests enjoy sushi and wine from 46 stories up.

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HOKKAIDO

Overlooking the iconic red brick of the Former Hokkaido Government Office Building, quality is king at this premium wagyu yakiniku establishment in Sapporo, evidenced by the fresh cuts of meat.

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SHIZUOKA

At the tail of the Izu Peninsula, this crowd-pulling, Shimoda-based seafood restaurant brings delectable red bream and seafood delicacies to the cheerful fisherman town.

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TOKYO

Japanese media outlets and eager diners flock to this Ikebukuro yakiniku hotspot to discover the buzz surrounding one thing: its otoshi-dare sauce.

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NARA

Yamato beef grown on its own ranch served up on the platter in Nikusho Geihinkan’s flagship course, where adventurous rare cuts, luxurious sirloin and offal become seemingly endless.

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NARA

Always fresh-cut to order, taste Nikusho Geihinkan’s yakiniku made with local Yamato beef from their cattle ranch. The cozy lodge atmosphere is the perfect spot to grill diverse expertly hand-cut meats.

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NARA

Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.

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OSAKA

The natural sweetness of beef from 30-month and older female cattle acts as a gateway to the rich world of domestic wagyu in Yakiniku Manno’s main branch.

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TOKYO

Named after the chef’s hometown, this Shibuya teppanyaki hotspot brings the spirit of Japan’s foodie paradise to central Tokyo with a touch of Osaka-brand charm and good-valued teppanyaki.

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OSAKA

This fool-proof yakiniku joint in Osaka adheres to the credo “simple is best,” where precision and subtraction elevate its beef to a class of their own and meats are only aged for 10 days after butchering.

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OSAKA

Manno’s wholesaler-owned yakiniku restaurant aims to educate as much as excite, revealing the depth of wagyu’s flavor by highlighting organ meats and short aging periods.

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SHIGA

Teppanyaki by way of French — from the award-winning, France-trained chef comes a fine restaurant in Hikone that blends Gallic techniques with local flavors, serving piping-hot, ultra-luxe grills that just won’t quit.

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OSAKA

The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.

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NARA

Style meets comfort at this popular yakiniku restaurant nestled Tenri, Nara, where every dining table has a private room for A5-grade beef fares without interruption.