Restaurants(10736)
COURSE MENUPOZ Dining
POZ Dining is famously particular about its ingredients: going through more than 100 local Kannai farms in the process of choosing its vegetables, it also only uses seafood exclusively from Hokkaido, as well as grass-fed pasture-raised beef.
COURSE MENUSushi Gami
With 35 years of experience in sushi restaurants and luxury hotels all over Tokyo, Chef Takashi Sakagami’s skills are razor-sharp. Every morning, he purchases seafood fresh from Toyosu Market to make into wildly inventive dishes.
COURSE MENUGumbo & Oyster Bar - Namba Parks Store
This Namba Parks oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using a patented “five-star” cleaning process using deep sea water.
COURSE MENUYakitori Kita
By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.
COURSE MENUWashoku Uoman (Miyako Hotel Kyoto Hachijo)
In a movement that calls to mind the historic convergence of northern and southern ingredients on the capital, the finest ingredients from all over Japan, like Omi wagyu beef from Shiga, are combined here into traditional kaiseki course menus.
COURSE MENUEmit Fishbar
This Ginza Six oyster specialist is every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using Emit’s patented “five-star” cleaning process using deep sea water from Toyama Bay.
COURSE MENUocean good table Ishigaki
Discover a lesser-known side of Okinawan cuisine at this Ishigaki restaurant, offering barbecued delicacies like highly-marbled Ishigaki wagyu beef and Agu pork — the latter so rare that it is colloquially called the “phantom pig”.
COURSE MENU8th Sea Oyster Bar - Ginza Corridor Store
Ginza Corridor hosts a restaurant that’s every oyster enthusiast’s dream. Sample oysters from all over Japan prepared in a number of different ways, and cleaned using a patented purification process using deep sea water from Toyama Bay.
COURSE MENUSoba Shubo Fukumaru
The noodles at this Osaka soba specialist are made with Tochiusu flour from Tochigi Prefecture, giving it a satisfying texture and rustic taste. It pairs especially well with a glass of buckwheat shochu, whether served on the rocks, hot or chilled.
COURSE MENURistorante Porto Faro - Ginza Main Branch
Executive chef Sou Hoshiai dazzles guests with his dual mastery of the teppan grill and traditional Italian cuisine, the latter of which he honed while training at a series of trattorias across Italy.
COURSE MENUYakiniku Gyu-Bei (Sakae Honten)
Perhaps no other restaurant takes its wagyu beef as seriously as Yakiniku Gyu-Bei, which measures not just the thickness of every cut of its A5-grade Japanese kuroge wagyu black beef down to the millimeter, but even the angle at which it is sliced.
COURSE MENUItamae Bar LIVE FISH MARKET - Hibiya Gourmet Zone
Enjoy the lively atmosphere, fresh food and excellent drinks at this fish bar in the Hibiya Gourmet Zone. Order sizes range from a few slices to an entire half fish. Enjoy your fish of choice prepared any way, from salt-grilling to acqua pazza.
COURSE MENUToshima Manryo Ichigetsuan
Enjoy traditionally-prepared unagi dishes in this Odawara restaurant, housed in a Tangible Cultural Property of Japan. Toshima Manryo Ichigetsuan uses exclusively blue-backed “ao-unagi” eels, said to account for only 10 percent of mature eels.
COURSE MENUModern Chinese Ryo
Indulge in luxurious Japanese-Chinese fusion dishes from the mind of chef Ryo Someya. Decadent dishes like black truffle fried rice risotto with Ezo abalone and Kesennuma blue shark fin are accompanied by a huge selection of vintage Shaoxing wine.
SEAT RESERVATIONSushi Kobe Matsumoto
Having won a Michelin Star for two years consecutively, Sushi Matsumoto has seen a rapid expansion all across Japan from its original Akasaka restaurant. Its Kobe outlet has fast become a regular go-to for Kansai sushi enthusiasts.
SEAT RESERVATIONKissho Kichijoji
Delight in innovative and creative Japanese cuisine, featuring seasonal ingredients and traditional culinary techniques showcased in exceptional shabu-shabu and sukiyaki dishes.
SEAT RESERVATIONKyo-Suiran
Embark on a culinary journey that intertwines cultural heritage, creative cuisine, and the beauty of nature in Arashiyama, Kyoto. Traditional Kyoto cuisine and French gastronomy combine for an unforgettable dining experience.
COURSE MENUGinza Konoha
Even being named one of Japan’s three great wagyu isn’t enough to pass muster at this Ginza kaiseki restaurant. Konoha uses only “maiden beef” in its kaiseki course menus, sourced from young Omi beef cattle that have not yet born calves.
SEAT RESERVATIONUkihashi (Hotel Granvia Osaka)
Inspired by the Japanese literary classic the Tale of Genji, the Hotel Granvia Osaka’s Ukihashi provides an unforgettable dining experience with seasonal ingredients and beautiful decor.
SEAT RESERVATIONYokohama Sushi Fukuju
Just a few hundred metres from Yokohama Station, sushi enthusiasts can enjoy Edomae-style sushi from a legendary restaurant that first found fame in Ginza. The Yokohama outlet is particularly renowned for its conger eel.
SEAT RESERVATIONKitashinchi Okurano
Recommended by the Michelin Guide, Kitashinchi Okurano brings kaiseki cuisine to life by merging tradition with playfulness. Learn precisely what the philosophy of “wakei seijaku” means while experiencing culinary excellence in Osaka's heart.
SEAT RESERVATIONBar Agiyao
Sip French white wines and savor seafood at Bar Agiyao in Kyoto, a small izakaya with a big heart for Kyoto's food culture. Anticipate sophisticated ambience, 18 wine varieties, and a menu blending French and Spanish cuisine.
SEAT RESERVATIONSushi Ishiguro
Watch chef Toshiaki Ishiguro craft traditional Edomae-style nigiri before your eyes. Find out why Nagoya sushi enthusiasts swear by this restaurant just 3 minutes from Nagoya Station — but make sure to reserve your spot early.
SEAT RESERVATIONAbura Hitotsuki
Savor tempura perfection — sometimes with your hands — at Abura Hitotsuki, Hakata's intimate tempura hideaway, where Chef Nakatani crafts light, airy delicacies.
COURSE MENUMarudori Ruisuke
Marudori Ruisuke is named for its signature dish, a whole Daisen chicken deep-fried after 11 hours of marinating in the house’s special sauce. Friendly staff and a lively atmosphere draw a large crowd of regulars.
SEAT RESERVATIONSushi Sho (Hotel Zagakukan)
Professionalism and depth exude from the elegant courses offered at this Hakone sushi restaurant, belying its reasonably-priced menus. Convenient accommodations nearby add to Sho’s appeal.
SEAT RESERVATIONUnagi Komagata Maekawa Marunouchi Branch
Located in the Shin-Marunouchi Building, Maekawa’s unagi is a delicacy that has been passed down for generations. The pairing of Spanish wine and sweet sauce-glazed unagi makes for a combination found in no other restaurant.
SEAT RESERVATIONShirayuki
One of Fukuoka’s most celebrated kappo restaurants, Shirayuki’s chef is dedicated to helping guests discover the beauty of Kyushu seafood by through seasonal fish dishes. Sake and wine pairings are abundant.
Recent Reviews from Guests
