Restaurants(3911)

COURSE MENU

HIROSHIMA

At the Nagarekawa branch of one of the first restaurants to serve shabu-shabu, guests can enjoy the finest kuroge wagyu black beef in a homemade sauce, all while surrounded by traditional Japanese folk art.

COURSE MENU

HIROSHIMA

For over 50 years, this Hiroshima yakiniku restaurant has offered 25 different cuts of beef from every possible part of the cow. Each one is kuroge wagyu black beef from the Hiroshima region for maximum freshness.

COURSE MENU

OKAYAMA

Cuisine fit for a king. Near the Korakuen Gardens, this Okayama restaurant keeps the cuisine of the feudal lords of fine otonosama-ryori alive. Feast on fresh sashimi and Chiya beef, a wagyu cattle so rare it bears the title of “phantom wagyu”.

COURSE MENU

HIROSHIMA

This legendary Hiroshima yakitori restaurant uses a combination of “tohbi” distant-fire charcoal grilling to seal in the flavor, as well as a tashi-tsugi sauce that has been continuously added to for over 40 years of operation.

COURSE MENU

HIROSHIMA

This legendary Hiroshima yakitori restaurant uses a combination of “tohbi” distant-fire charcoal grilling to seal in the flavor, as well as a tashi-tsugi sauce that has been continuously added to for over 40 years of operation.

COURSE MENU

TOKYO

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.

COURSE MENU

FUKUOKA

With over 60 years of history, this Nakasu riverside restaurant serves the deadly poisonous fugu in various forms from hotpot to sashimi, alongside other local Fukuoka delicacies. Expert chefs prepare it at the counter right before guests’ eyes.

COURSE MENU

TOKYO

Chef Arai Hitoshi’s family has been making tempura at his Kagurazaka restaurant for almost 50 years, and he has lectured on the subject from Paris to New York. His secret ingredient? A focus on hospitality.

COURSE MENU

OSAKA

The best of seasonal Kyoto-style cuisine rightfully enjoyed in traditional, folk-craft-filled dining rooms.

COURSE MENU

FUKUOKA

This Hakata restaurant has "conveying the seasons" with fresh seafood from the Genkai Sea for over 30 years, with local delicacies at the forefront like pufferfish, longtooth grouper, pike conger and devil stinger.

COURSE MENU

FUKUOKA

Active in the competitive Hakata restaurant scene for over 60 years, this restaurant serves up local seafood delicacies like longtooth grouper and fugu pufferfish, alongside Kagoshima kuroge wagyu beef and kurobuta pork.

COURSE MENU

TOKYO

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.

COURSE MENU

TOKYO

Located amidst Ginza's flagship stores, Blue Lily dazzles with its dynamic fusion of East-meets-West and exciting spread of dim sums and premium wagyu steaks.

SEAT RESERVATION

OSAKA

Chef Kumiko Muraji's charming Italian eatery in Osaka brings the soul of Marche's home cooking to a cozy neighborhood setting that earns it a Michelin Bib Gourmand award.

SEAT RESERVATION

NARA

Nestled in a renovated traditional farmhouse in Nara, Masala an Takumi defies expectations as a Michelin-approved Indian fusion spot with its smart reinterpretations of spice blends and warm, home-bound hospitality.

COURSE MENU

KYOTO

For a taste of Kyoto-style yakiniku, Tendan has been serving perfectly grilled cuts of meat in Kyoto’s characteristic dashi-like sauce for almost 60 years. The Saiin branch’s location makes it popular with sightseers en route to northern Kyoto.

COURSE MENU

OSAKA

Overlooking the stunning Osaka Port, Chunagon invites guests to commemorate life's milestones with unforgettable dining centered around the culinary jewel of its crown: the lobster.

COURSE MENU

HYOGO

Founded in 1974 by Tsutsumi Sei-ichi, families spanning generations gather at Chunagon for a luxurious meal where lobster reigns supreme — and prepared a thousand and one ways.

COURSE MENU

HYOGO

Whether it's a fun-filled daytime adventure or a serene evening escape from Kobe Harborland, Chunagon promises an unforgettable dining experience with one item in mind: lobster.

COURSE MENU

TOKYO

To the city’s delight, the famed Chunagon debuts in Shinagawa, offering an all-private dining experience centered around an exquisite spread of Japanese spiny lobster.

COURSE MENU

TOKYO

Niku-Azabu Ebisu draws in a hungry crowd of locals thanks to its winning combination: affordable kuroge wagyu, a quasi-pub ambiance and an impressive array of beers on taps.

COURSE MENU

HYOGO

Along the stretch of Motomachi Shopping Street, find this homey steakhouse known for its premium rib eye and lean steaks from Kobe.

COURSE MENU

TOKYO

Low-key digs and high-end yakiniku — wagyu takes the spotlight at this under-the-railroad gem in the swanky Marunouchi district.

COURSE MENU

TOKYO

A go-to spot for local meat enthusiasts, Niku-Azabu debuts in Futako-Tamagawa with its hallmark offering: top-notch A5 wagyu cuts sizzling on table-top grills and delicious yakiniku at the best price.

COURSE MENU

HYOGO

Propeller ticks all the boxes for the best steak deals in town: succulent Kobe beef, quirky Americana memorabilia and a prix fixe menu that doesn’t break the bank.

COURSE MENU

TOKYO

The beautifully marbled beef for Suiyaki Sasaki’s hotpot dishes stems from the restaurant’s unique heritage as a former commercial meat wholesaler in Nihombashi in 1919.

COURSE MENU

TOKYO

More than three decades of operations in the popular Nakano area have made this yakiniku restaurant a mainstay of residents and visitors alike. Traditional Korean dishes like soft tofu soup and cold noodles accompany top-quality wagyu.

COURSE MENU

HIROSHIMA

"Freshness" takes on a whole new meaning at this traditional restaurant in Hiroshima's sake district — fish is sourced daily from the market and kept live until served.