Restaurants(15837)
Nikusho Geihinkan Tawaramoto
Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.
Yakiniku Manno Honten
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.
Osaka Kitchen Shibuya
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.
Yakiniku Mannoya Tennoji North Exit
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.
Yakiniku Manno Ueshichi
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.
La Cuisine Enju
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.
Yakiniku Manno Kitabatake
The promise of exceptional quality draws customers in to feast on the truly divine meats of Yakiniku Manno’s Kitabatake branch.
Nikusho Geihinkan Tenri
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.
Nikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
Nikuoroshi Mannoya Bettei
By taking advantage of their unique connections as wagyu wholesalers, the Manno team aims to broaden the horizons of diners through its original beef brand.
Ginza Hakobune Daiginjyo SHIZUKU
The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.
Nihonbashi Funazushi
At this Nihonbashi restaurant, a third-generation owner plays with classic sushi flavors and brings a touch of old Edo to modern Tokyo.
RIVA
With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.
Inasa
It’s out with the ordinary, and in with the new for 50-year-old Inasa, which transforms Hiroshima’s Japanese anchovy into gourmet hamburger steaks instead of the usual treatment of sashimi.
Sakura (Hilton Tokyo Odaiba)
Choose from one of four distinct dining styles in a single stylish restaurant. Sakura offers kaiseki, teppanyaki steak, sushi and tempura spaces, each with breathtaking scenery and classical interior design elements.
Sushi Aoi
Established sushi master Hoshi has chosen to wrap up his culinary chapter by opening a sushi spot in his hometown of Asagaya. It's his final stop, but, rest assured, he's far from done.
Wagyu Niku Kappo Kakunoshin 82
Setting the bar high, this trailblazing niku-kappo restaurant by Japan’s famed “Meat Uncle” showcases award-winning Kanzaki Aged Beef across 82 cuts in a creative kappo format.
Ginza 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.
Kintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
Kobe Steak Teppanyaki Setsugekka Hanare
A carefully curated selection of high-quality items offers diners a Michelin-worthy experience in this luxurious teppanyaki venue, featuring Kobe beef steak, seafood and sommelier-approved wines.
Kobe Steak and Cafe Noble Urus Sannomiya
This teppanyaki restaurant in the APA Hotel Kobe-Sannomiya Ekimae provides a comprehensive overview of Japan’s best wagyu varieties with A5-grade Kobe beef at the forefront of its tasting comparison courses.
Chibo Sonezaki
Rooted in Osaka but enhanced with international ingredients, Chibo offers an okonomiyaki and teppanyaki experience that embraces the three distinct flavors of “before, after and aftertaste.”
Iinoji
Basked in warm light, Iinoji offers a home-away-from-home atmosphere, serving impeccably executed sukiyaki made with kuroge wagyu and Omi beef. Amidst the fast-paced rhythm of Nihonbashi, the restaurant invites diners to slow down.
Ebisu Taku
A genie-in-the-bottle restaurant, Ebisu Taku breathes new life into the classic omakase playbook by flipping the script — the chef creates a menu based on what the guests want.
Yakiniku Shio Horumon Yoshichan Toyosu
Located near Toyosu’s iconic fish market, this restaurant showcases why fresh, top-grade offal deserves a spot on the grill — and a place alongside its reasonably priced A5 wagyu.
Soba Ikkon
Simplicity made special — set in Ebisu’s burgeoning food scene, Soba Ikkon trots out smooth, Edo-style nihachi soba and a kaiseki-style course menu that delights all demographics.
Sapporo Kani-ya Main Branch
The Sapporo outlet of this venerable Hokkaido crab restaurant continues to deliver on its mission to serve Japan’s finest crabs, particularly the hon-tarabagani red king crab, presented in a number of different styles.
Sapporo Kani-ya Nagoya Branch
Located in the heart of Nagoya’s nightlife district, this restaurant is a seven-story shrine to the deliciousness of Japanese crab — including the hon-tarabagani red king crab — preparing it in a variety of different ways.
