Restaurants(10736)
COURSE MENUShunsai Hayato
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 MENUHondori Sasa
This central Hiroshima restaurant prepares fresh Setouchi seafood and other local seasonal ingredients through a variety of ancient grilling methods that have been all but lost to time.
COURSE MENUSumiyaki Kaminari Main Store
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 MENUSumiyaki Kaminari Shintenchi
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 MENUSumiyaki Kaminari Tatemachi
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 MENUSushi Tomo
Enjoy Chef Tomonaga Toshiharu’s signature sushi with natural salt from Nagasaki’s Goto Islands and a generous squeeze of citrus juice, made with the finest Fukuoka seafood purchased fresh every morning.
COURSE MENUHakata Nakasu Rokusantei
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 MENUKagurazaka Tempura Tenko
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 MENUMinokichi Shinsaibashi Midosuji
The best of seasonal Kyoto-style cuisine rightfully enjoyed in traditional, folk-craft-filled dining rooms.
COURSE MENUShimakawa
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.
SEAT RESERVATIONUeno Sushi Gion
The hunt for authentic Edomae-style sushi in Tokyo can end at Ueno Sushi Gion, where seasonal nigiri is made by a chef who once trained at a Michelin-starred restaurant.
SEAT RESERVATIONIkebukuro Sushi Fukuju
One of Ginza’s most famous sushi restaurants opens a branch in Ikebukuro, bringing the same reputation for quality with it. Experience Edomae sushi with a Michelin star pedigree.
SEAT RESERVATIONSushi Nanoumi
Serious sushi and uni lovers cannot miss a pilgrimage to Sushi Nanoumi, where you can enjoy tasting different types of premium Japanese sea urchin and traditional Edomae sushi.
COURSE MENUHakata Hodoyoshi
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.
SEAT RESERVATIONAkihabara Sushi Kamimura
This sushi hideaway offers a strikingly tranquil hideaway in Tokyo's electric town of Akihabara, offering master-level omakase sushi courses.
SEAT RESERVATIONKagurazaka Sushi Kimoto
Michelin incognito. This Kagurazaka sushi restaurant is actually an offshoot of the famed Shiorian Yamashiro, holder of a Michelin star for three years, and every bit worthy of the original’s stellar reputation.
SEAT RESERVATIONKagurazaka Yokota
Vaunted tempura restaurant Yokota comes to Kagurazaka, offering the same excellent tempura that earned it a Michelin star, alongside traditional Edomae sushi made with fresh seasonal ingredients.
SEAT RESERVATIONMeieki Sushi Sublime
Michelin-starred teppanyaki restaurant Sublime’s only Edomae sushi-centric branch in Nagoya applies the same innovative Scandinavian and French approaches to this storied culinary form, surprising diners with new dimensions of flavor.
SEAT RESERVATIONSushi Matsumoto Yokohama
Michelin-starred Sushi Matsumoto arrives in Yokohama with the same consistently high standard for Edomae sushi.
SEAT RESERVATIONSushi Shiorian Yamashiro Shinjuku Higashiguchi
It might have adopted a moodier ambiance than its esteemed counterpart, but the Sushi Shiorian Yamashiro branch in Shinjuku stays true to its roots in bringing the quintessence of Edomae sushi to the metropolis.
SEAT RESERVATIONShinagawa Sushi Matsumoto
Tucked in Tokyo’s busy transportation hub, Shinagawa Sushi Matsumoto delivers omakase courses with the same caliber that had won its Akasaka branch a Michelin star two years in a row.
SEAT RESERVATIONSushi Shiorian Yamashiro Namba
Sushi Shiorian Yamashiro hails from its Tokyo home to the high-paced Namba in Osaka, where the sushi chef isn’t afraid to bring international touches to Edomae sushi.
SEAT RESERVATIONNagoya Sakae Sushitsu
Though it only opened in 2022, Nagoya Sakae Sushitsu has quickly established itself as a prime example of Japanese culinary excellence and hospitality.
SEAT RESERVATIONHakata Sushi Yokota
Sushi Yokota expands to the port town of Hakata to share its freshly handcrafted tempura dishes and Edomae sushi with the same precision and care as its Michelin-starred main store in Tokyo.
SEAT RESERVATIONHakata Sushi Takayama
Few culinary pairings capture harmony as beautifully as kaiseki cuisine and Edomae sushi, a blend mastered at Hakata Sushi Takayama.
SEAT RESERVATIONHakata Sushi Momonoki
The sister branch of Michelin-starred Akasaka Momonoki serves traditional sushi with subtle hints of Chinese influences in Japan’s ramen capital.
SEAT RESERVATIONHakata Sushi Matsumoto
Building on the legacy of its former Michelin-starred main branch Sushi Matsumoto Akasaka, this sushi joint stands out with its use of seasonal ingredients and the exceptional Edomae sushi.
SEAT RESERVATIONShinjuku Sushi Fukuju
The Shinjuku branch of one of Ginza’s most famous sushi restaurants continues the original’s legacy of excellence. Hon-maguro bluefin tuna from four different regions and top-quality sea urchin solidify its commitment to quality.
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