Restaurants(15982)

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TOYAMA

Hide from the world in this high-design Japanese restaurant in Toyama and sit at its gnarled wood table to embark on a journey through the region’s remarkable terroir — in complete privacy.

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TOKYO

A stylish vibe and top-quality meat are the key terms in Yakiniku 173 Mukoyama’s unique fusion of Korean and Japanese dining.

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HOKKAIDO

A cornerstone of Hokkaido’s culinary heritage, Matsuo Jingisukan Sapporo Kotoni branch draws loyal crowds eager to savor its classic dish: Hokkaido-style marinated lamb barbecue, known as jingisukan.

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HOKKAIDO

Since 1956, Matsuo Jingisukan has been serving delicious, tender-grilled lamb and mutton, beloved by Hokkaido locals. Its newest chapter in Sapporo’s Susukino is sleeker and more sophisticated than the rest.

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AICHI

Unagi Washoku Shirakawa Meieki is a welcoming unagi restaurant in Nagoya offering Aichi prefecture’s specialty dish, hitsumabashi, just steps from Nagoya Station.

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OSAKA

The famed yakiniku chain Itamae Yakiniku Ichigyu makes its mark in the eastern (higashi) side of Osaka's electric Shinsaibashi, bringing its silky, supremely tender wagyu as the blueprint for yakiniku dining.

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OSAKA

Tableside-grilled, show-stopping wagyu sourced from whole cows has always been Itamae Yakiniku Ichigyu’s forte, and with its dynamic Shinsaibashi sequel, the experience is now bigger and better than ever.

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OSAKA

A yakiniku house that more than delivers — tender, silky wagyu sourced from top producers across Japan is sliced at the counter by skilled meat specialists at this sought-after venue in Osaka’s Kitashinchi area.

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TOYAMA

Massive USDA T-bone steaks land on the table, served with an unforgettable Japanese spin, in this artistic hideaway beloved by Toyama’s elite and insiders.

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TOKYO

For three generations, this postwar unagi specialty store in Nihonbashi adheres to the Kanto-style kabayaki method — domestic eels are split along the back to avoid evoking the symbolism of seppuku, then steamed for plumpness.

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TOKYO

Japanese cuisine with a touch of French — Chef Ito’s Minami Aoyama concept honors the essence of washoku while weaving in French influences to deliver the best of both worlds.

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KYOTO

Located on the fringes of the Kyoto Imperial Palace, the locally owned Yakiniku Tsutsui is one of the city’s few remaining eateries to employ the rare karashi aging technique that traditionally enhances the wagyu’s umami.

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HOKKAIDO

If you love barbecue, lamb and Hokkaido, Matsuo Jingisukan’s lively Miyanomori branch is the place to be. This iconic name has proudly served Hokkaido-born jingisukan the same way since its opening in 1956.

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HOKKAIDO

Close to Odori Station, the iconic Matsuo Jingisukan branch guarantees that first-time diners will enjoy a delicious jingisukan experience with its signature marinated lamb barbecue.

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KYOTO

A tofu specialist restaurant located in the heart of Kyoto’s Karasuma-dori shopping district. Here, tofu is prepared in all manner of different ways, including fried, boiled or even as shumai dumplings.

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OSAKA

Just five minutes from either Shinsaibashi and Hommachi Stations, this tofu specialist restaurant is the perfect place to enjoy the versatility of Japanese beancurd and other luxurious traditional dishes.

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OSAKA

Live meat slicing at the counter has made this sophisticated yakiniku restaurant in Dotonbori a household name among wagyu enthusiasts.

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TOKYO

This staunch, basement-level gem is part of Ebisu's new-wave cocktail movement, where inventive concoctions are formulated with organic fruits and some of the world’s rarest spirits.

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TOKYO

“Japanese barbecue since 1963,” reads the sign of this long-established yakiniku institution. Its flagship location delivers classic, no-fuss yakiniku, sticking to tradition without overcomplicating things.

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KYOTO

Once the site of a historic battle between samurai and pro-Imperial lords, the 260-year-old Uosaburo continues its founder’s legacy by serving exquisite kaiseki powered by Seto Inland Sea fish, Kyoto heirloom vegetables and Fushimi’s pure well water.

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TOKYO

Owner-chef Narita Ryo of this high-end Akasaka "meat kappo" presents a hyper-seasonal menu featuring wagyu, with dishes that change in accordance with the 24 solar terms of the lunar calendar.

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TOKYO

Flame-kissed fish, straw-glled bonito and a fantastic selection of local sake are the three things Osakana Sohonke Tsukijima swears by to keep the evening vibrant and unforgettable.

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TOKYO

Italian, Spanish and Mexican-inspired tapas, charcoal-grilled beef steaks, and wine poured to the brim make this stylish meat bar in Ikebukuro an unbeatable find.

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TOKYO

Charcoal-grilled steaks, creative Italian and Spanish tapas and a large wine selection at this vibrant Kanda meat bar make dining with friends full of flavor and fun.

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KYOTO

This modern Japanese izakaya in Kyoto offers picture-perfect favorites like oden potato salad, pot-cooked rice and lemon sours, all set in a dazzling new space.

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TOKYO

Located across Tamachi Station, this casual “tuna bar” is known for serving some of the best fresh tuna from Toyosu Market, with a menu that’s anything but ordinary.

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TOKYO

Already instrumental in spreading the deliciousness of monjayaki, Maguroya Asakusa, an offshoot of Tsukushima’s famed Monja Maguroya, carries on the legacy with its signature bluefin tuna collar sashimi and addictive “monja.”

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TOCHIGI

Lakehouse at The Ritz-Carlton, Nikko elevates the farm-to-dining concept under the brilliant direction of two-Michelin-starred Chef Kanji Kobayashi.