Restaurants(11253)
COURSE MENUWagyu Yakiniku Kakunoshin Roppongi
An encyclopedic journey into dry-aged wagyu and Kobe beef, guided by an Iwate native so devoted to meat that he’s known as the “Niku Ojisan” — the Meat Uncle.
COURSE MENUWagyu Niku Kappo Kakunoshin 82
One of Japan’s most famous wagyu beef specialists, Chef Chiba “Niku Ojisan” Masuo, delights with inventions like meat-wrapped sushi topped with king crab and sea urchin, or chilled wagyu sirloin in dashi broth at his Roppongi restaurant.
COURSE MENUSushi Yamaken Higashi-Ginza
Just one minute’s walk from Higashi-ginza Station, this modern and stylish sushi restaurant offers a beautiful view of the Tokyo skyline and impeccably made nigiri from its perch on the ninth floor.
COURSE MENUMasu Roppongi
The only time being two-faced is a plus: Masu Roppongi can become a casual yakiniku or a high-luxe, A5 wagyu degustation in private rooms depending on the crowd you’re pulling.
COURSE MENUGinza Himuka
So rare that only 30 heads of cattle are sold in a month, the Ozaki wagyu beef from Miyazaki Prefecture is served here at this Ginza restaurant, alongside beautiful nighttime views and fine Japanese domestic whiskies.
COURSE MENUKintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
COURSE MENUYakiniku Aoyama Gaien
A chic yakiniku spot in Aoyama, Yakiniku Aoyama Gaien specializes in serving premium Japanese Black wagyu with no frills — just expertly prepared meat that truly "satisfies the soul."
COURSE MENUAoyama Gyusai
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.
COURSE MENUIL PINOLO Ginza
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.
COURSE MENURyuduki Teppan
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.
COURSE MENU「REGINA」
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.
COURSE MENUSUSHI RYUDUKI
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.
COURSE MENUAquarium Dining Ryuduki
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.
COURSE MENUTsuki to Suppon
Tradition meets style at this all-private restaurant nestled in Tenma Market, renowned for its restorative gout hotpot and suppon (soft-shelled turtle) dishes.
COURSE MENUYakiniku Manno Shinsaibashi
Dare we say that a visit to Osaka is not complete without sampling Yakiniku Manno Shinsaibashi’s marbled beef, grilled tableside?
COURSE MENUYakiniku Bou-ya Nihonbashi
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.
COURSE MENUYakiniku Kanteipo
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.
COURSE MENURice and Circus Shibuya PARCO
This legendary restaurant opens in the trendy basement of Shibuya PARCO, serving up exotic meats like giant isopod, whole fried gecko, Kumano catfish sashimi and even salt-grilled bear.
COURSE MENUKuru Kuru Wanko
Conveyor belt sushi meets the iconic red lacquerware bowls of Iwate’s famed wanko soba, here at this restaurant in Shinjuku’s Kabukicho district. Snatch up as many bowls as you can eat.
COURSE MENURestaurant Tsukimichi
With its modern washoku interpretations, Restaurant Tsukimichi arrives in Fukuoka with a grander-than-grand scheme, magnificent dining rooms and a team of full-time assistants to tap into the city’s appetite for all things royal.
COURSE MENUYakiniku Roasken Azabu-Juban
Chef Serada Tomoyuki hand-selects leaner cuts of A5-grade wagyu beef for use at his restaurant, giving the wagyu at this yakiniku restaurant a beefier taste when compared to other restaurants.
COURSE MENUFARM TO TABLE KANBE
Through its immersive projection mapping experience, FARM TO TABLE KANBE can express Kobe’s terroir and highlight the vegetables grown under the influence of the Rokko mountain range’s water and seasons.
COURSE MENUNihon Yakiniku Hasegawa Bettei Ginza
Operating under the concept of “a museum of supreme food and space” in the heart of Ginza, Nihon Yakiniku Hasegawa Bettei Ginza merges the principles of Korean barbecue with Japanese cuisine in one wonderful, luxurious collaboration.
COURSE MENUNaha Miyachiku
Naha Miyachiku in Okinawa’s capital Naha prides itself on serving award-winning Miyazaki wagyu and a dizzying lineup of seafood courses featuring lobster and abalone. Even its interior evokes Miyazaki’s natural landmarks.
COURSE MENUBasashiya Masashi Asakusa
A little slice of Kyushu in Asakusa with a view of the Azuma-bashi Bridge, Basashiya Masashi offers specialties from southern Japan, with their particular specialty being Kumamoto’s signature horse meat sashimi.
COURSE MENUSuganoya Shinshigai
Kumamoto’s self-professed biggest purveyor of horse meat — the region’s most famous delicacy — has its most popular outlet in the beating heart of the city’s nightlife, the Shinshigai shopping street.
COURSE MENUSuganoya Ginza-dori (Daiwa Roynet Hotel)
Kumamoto’s culinary history is best exemplified at this horse meat restaurant in the Ginza-dori Daiwa Roynet Hotel, just south of Kumamoto Castle.
COURSE MENUamorphous Akasaka
Like its moniker, which describes a state where atoms and molecules lack structure, this innovative Akasaka restaurant eschews the predictable rhythms of dining standards.
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