Restaurants(10736)

SEAT RESERVATION

WAKAYAMA

A cozy and welcoming family-owned soba restaurant in the mountains of Wakayama Prefecture.

SEAT RESERVATION

TOKYO

Travel back in time to the retro Japanese train station at Curry Station Niagara, while enjoying delicious curry rice and more.

SEAT RESERVATION

TOKYO

DAWN Avatar Robot Cafe is a futuristic cafe that provides a culinary experience for a good cause.

COURSE MENU

HYOGO

With one of the best views of the Harima-nada Sea, the sunset vista from Seikaiha Koshunoya draws crowds of visitors every month. But even more come for the extensive selection of sake, wine and shochu from more than 100 breweries all over Japan.

COURSE MENU

HIROSHIMA

At this traditional Japanese restaurant in Hiroshima, Chef Takayama pulls out all the stops to present an omakase course meal using local seafood, with the mission to “make people happy."

COURSE MENU

TOKYO

An enigmatic glow radiates against the twilight at Kifu in Kagurazaka, where Edo-style omakase is served with wild-caught fish from Japan’s coasts, prepared with precision and artistry.

COURSE MENU

AICHI

The oldest restaurant in Nagoya, a meal at Kawabun is a cultural experience in its own right. Enjoy fine traditional dining in the surroundings of a ryōtei which has entertained the Nagoya elite for over 400 years.

COURSE MENU

TOKYO

Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.

COURSE MENU

KYOTO

This intimate dining experience led by executive chef Akira Taniguchi features 13 counter seats surrounding an open kitchen, which acts as a stage for the chef’s culinary performance. Taste heirloom Kyoto vegetables, prepared with French techniques.

COURSE MENU

FUKUOKA

Set in the riverside district of Nishinakasu, this yakiniku restaurant makes its way from Roppongi to Fukuoka, offering the same top-notch wagyu beef and luxurious atmosphere as the original Tokyo outlet.

COURSE MENU

OSAKA

Take part in the experience of cooking thinly sliced wagyu just the way you like it, paired with tasty vegetables and generously flowing beverages. Shabu shabu is a fun experience, offering fresh cuisine in an exciting space.

COURSE MENU

OSAKA

Offering up plates of exquisitely marbled wagyu in every cut imaginable, Yakiniku Kiraku invites its guests to freely enjoy their time. The savory scent of grilling steak and excited voices of clientele speak to its popularity and flavor.

COURSE MENU

MIYAGI

Savor French flair with Japanese finesse. Front-row counter seats offer a view of the expert chef and sommelier at work. Bon appétit!

COURSE MENU

HYOGO

Italy meets Japan in Ashiya, Hyogo. Embark on a sustainable culinary adventure, relishing homemade delights made with passion.

COURSE MENU

OSAKA

Kaiseki is about appreciating the bounty of nature, and representing its ebbs and flows. This countryside retreat is the ideal venue for such a meal, nestled among the mountains and terraced rice fields from which its organic ingredients are drawn.

COURSE MENU

TOKYO

Say “kanpai!” at this retro izakaya in Yoyogi. Enjoy classic Osaka-style okonomiyaki, Tokyo-style monjayaki, and the festival favorite yakisoba at this fun gastropub.

COURSE MENU

TOKYO

The best of Japanese beef is done differently in this upscale Ginza yakiniku restaurant, run by the former executive chef of the legendary Toraji Group. Each cut of beef is dry-aged to perfection for maximum flavor.

COURSE MENU

OSAKA

Experience the delightful taste of Miyazaki beef and Kishu Umebuta premium pork, cooked in the shabu-shabu hotpot style. Enjoy a lively and delicious izakaya dining experience in Shinsaibashi.

COURSE MENU

TOYAMA

Tucked beneath the eaves of Takaoka City’s historic Sano Family House, the head chef of Ahora Aqui leverages a wealth of experience accrued from overseas to breathe new life into Hokuriku delicacies.

COURSE MENU

TOKYO

The bounties of Ishikawa Prefecture’s Noto Peninsula are masterfully prepared at this Shibuya establishment, founded and run by a world-class chef who once served at the Embassy of Japan in Bolivia.

COURSE MENU

TOKYO

In his pursuit of perfection, esteemed chef Yutaka Narita rejected 30 varieties of wagyu beef before discovering the Tosa Akaushi, now the centerpiece of every menu at his eponymous restaurant.

COURSE MENU

TOKYO

Grown, harvested and processed for almost 250 years on the Aomori coast, the sake served at Ginza Hassen is second to none. Contemporary kaiseki cuisine from master chef Shuichi Sugimoto serves as the perfect accompaniment to such a storied icon.

COURSE MENU

TOKYO

Born in Miyazaki and trained in Italy, Chef Yuji Nakamoto writes a love letter to both through his fusion cuisine. Inventive dishes like matcha tiramisu and eel risotto not only showcase his skill, but the quality of the Miyazaki-sourced ingredients.

COURSE MENU

TOKYO

With seasonal produce sourced from all over Japan and served on traditional ko-imari porcelain, chef Makoto Kenmochi creates course menus that aim to tantalize all of his diners’ five senses.

COURSE MENU

TOKYO

One of southern Kyushu’s best-kept culinary secrets, horse meat, or ba-niku, isn’t just supremely nutritious—it’s also an extremely versatile meat bursting with flavor. There’s no better way to experience it than at this Sangenjaya specialist.

COURSE MENU

TOKYO

History and interior design aficionados will be swept up in the Taisho Roman era-inspired interior of Chicken Kappo Hajime, but the sheer juiciness and flavor of its mizutaki and yakitori are the real stars of the show.

COURSE MENU

KYOTO

While its convenient riverside location, affordable prices and impeccable cuisine draw hundreds of customers a day, many also come to marvel at the traditional Japanese interiors of this Sanjo establishment.

COURSE MENU

KYOTO

Indulge in a succulent sukiyaki or kaiseki course meal beneath the rafters of one of Japan’s Tangible Cultural Properties.