Restaurants(3888)
COURSE MENUNose ARATA
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 MENUOkonomiyaki Monjayaki Eetoko Yoyogi
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 MENUYakiniku excellent Ginza
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 MENUYakiniku GyuuGyuu Shinsaibashi
From three types of beef served in an attache case, to a teetering Jenga tower of the finest wagyu, Yakiniku GyuGyu Shinsaibashi’s presentation is second to none. But the beef here doesn’t just look good — it’s an experience for the tastebuds too.
COURSE MENUShabushabu Tonton Shinsaibashi
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 MENUAhora Aqui
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 MENUImakoko
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 MENUGinza Hassen
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 MENUBel Sogno
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 MENUAkasaka Kenmochi
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 MENUUshi ni Kanabou Azabu-juban
Taking its name from a Japanese saying to make something even better, this Azabu-juban restaurant does exactly that with a French-inspired approach to the simple act of grilling meat.
COURSE MENUUma-Cha Sangenjaya
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 MENUChicken Kappo Hajime
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 MENUGanko Sanjo Honten
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 MENUHokkaisushi and Tempura Sushiyama Shinjuku
Gourmands who might not be able to make a Hokkaido trip will satisfy their north-country cravings at this Shinjuku restaurant, which receives its seafood fresh from Hakodate’s famed Asaichi Morning Market every day.
COURSE MENUShabushabu Okaka Shinjuku
By adding bonito flakes just a fraction of a millimeter thick at the last possible second, the specially-prepared dashi broth at Shabushabu Okaka Shinjuku receives a bright burst of flavor—a perfect match for creamy kurobuta shabu-shabu pork.
COURSE MENUUSHIHACHI Ueno
The perfect way to end a day at Ueno Park: high-quality wagyu beef at Ushihachi Ueno, which aims to be the most cost-effective yakiniku in the country. “No meat, no life” is written on the wall—and after eating here, you’ll be inclined to agree.
COURSE MENUUSHIHACHI Shinagawa - Konan Exit Branch
Taking some design cues from traditional American speakeasies, this yakiniku establishment is nothing if not stylish. Ushihachi Shinagawa provides guests with the opportunity to relax and indulge in high-quality yet affordable grilled meat.
COURSE MENUTsukuri no Wasabi
Discover what true wasabi is at this specialty wasabi restaurant in Shizuoka, where only the highest quality wasabi is grown using fresh spring water and traditional cultivation methods that date back to the Edo period.
COURSE MENUAjuta
Few are as particular about their ingredients as Chef Hiroki Ajuta, who ages every single fish for optimal flavor before crafting his nigiri. His impeccable wine knowledge — and huge collection — also attracts connoisseurs from all over the world.
COURSE MENUTempura Ginza Onodera Higashiginza
“Authentic tempura from Ginza, to the world.” This tempura restaurant marries seasonal ingredients with refined techniques to provide a truly genuine tempura experience. The hairy crab tempura in particular is not to be missed.
COURSE MENURestaurant MARUJU
Previously the 100-year-old Maruju Pharmacy, this Meiji-era building in the center of Chichibu City has since been repurposed into a chic restaurant-hotel that serves up creative French cuisine.
COURSE MENUatelier Morimoto XEX
Celebrities from both within and outside of Japan flock to this cosmopolitan Roppongi restaurant, whose eclectic mixture of Japanese and Western cuisine brings something new every time.
COURSE MENUGinza Wakyo
A think-outside-the-box culinary philosophy drives the creative cuisine at this restaurant, which aims to make haute Japanese cuisine fun. Beautiful artisanal tableware and crockery meet creatively-plated and immaculately-prepared cuisine.
COURSE MENUBistro BrainStorming
There’s no better match for Tottori Prefecture’s famous wagyu beef than some of the best whiskies from all over the world. The man behind this meeting, BrainStorming’s owner and head chef, cut his teeth at some of Japan’s most famous French eateries.
COURSE MENUUotake Ebisu
Starting out as a seafood supplier over 80 years ago, Uotake Ebisu has enjoyed almost half a century of success serving kappo-style seafood in the heart of Ebisu. Its riceless atemaki rolls have caught the attention of sushi connoisseurs nationwide.
SEAT RESERVATIONJapanese Restaurant Hamayu (Shima Kanko Hotel)
Delicate, elegant, and high-quality dishes filled with Ise-Shima’s finest seasonal ingredients put on a show at Hamayu, located in one of Mie Prefecture’s most luxurious hotels.
COURSE MENUYakiniku Toraji Kyoto
The yakiniku in this traditional Kyoto kyomachi-ya checks both the quality and quantity boxes. In true Toraji Group style, every cut of beef here is gorgeously marbled and cut thick for maximum enjoyment of both flavor and texture.
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