Restaurants(11001)
COURSE MENUShibuya Sushiki
To Chef Takumi Marui, nothing is more important than freshness. He cuts no corners in sourcing his fish, even controlling the precise humidity and temperature to ensure that it’s as fresh as possible when sculpting perfect Edomae nigiri.
COURSE MENUOkonomiyaki Koei Ousaka-en
The original Okonomiyaki Ousaka-en was forced to shut its doors, but the popular horumon-yaki chain Koei adopted it into the fold, giving it new life. It now delights dozens of visitors to Seibu-Shinjuku a day with grilled Kansai staples.
COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.
SEAT RESERVATIONRokujo Kawarain San
Storytelling, tradition, and artistry underpin meals at Rokujo Kawarain San, a top-tier kaiseki venue with reasonable prices and seasonal menus.
SEAT RESERVATIONHoto Sushi
Conversation flows freely at this six-seat counter, where the chef leads diners on an intimate sushi experience. From meticulous wasabi to hand-crafted soy sauce, each element speaks of dedication and sushi artistry in its purest form.
COURSE MENUYakiniku Jinseki Nishiazabu
Recently opening its doors in the spring of 2024, this hidden yakiniku restaurant in Nishi Azabu is introducing Jinsekikogen’s Jinseki beef, a breed of kuroge wagyu so rare that it is called “phantom wagyu.”
COURSE MENUSapporo Kani-ya Kyoto Branch
The Kyoto outlet of this venerable Hokkaido crab restaurant chain serves Japan’s finest crabs, including the vaunted hon-tarabagani, or red king crab — the most expensive and finest of Japan’s crabs.
COURSE MENUSukiyaki Shabu-Shabu Tsukada KITTE Osaka
With direct access to Osaka Station, this sukiyaki and shabu-shabu restaurant provides a convenient location to enjoy your own individual hotpot while savoring the succulent wagyu pairing of the famed Kobe beef and Matsusaka beef.
COURSE MENUIbushigin Kazuya
Choose from an expansive 120 bottle sake collection with varieties from every prefecture of Japan at this Kyoto izakaya in the lively Nakagyo district. Savor each cup of sake alongside an assortment of their specialty smoked dishes.
SEAT RESERVATIONShima
Some of the highest grade beef available in Tokyo, at a more reasonable price compared to other high-end steakhouses in the city.
COURSE MENUNikutei Futago iki Shinjuku
Using Ota beef from Hyogo and Sendai beef from Miyagi, this restaurant in central Shinjuku has a staggering 80-item dinner menu, spoiling even the most discerning wagyu enthusiasts for choice.
SEAT RESERVATIONSharikimon Chawanbu
Some of Japan’s finest pork is fried to perfection here at this Michelin Bib Gourmand Yotsuya-sanchome tonkatsu restaurant, including the rare Meishan variety — of which there are only about 100 pigs in Japan.
COURSE MENUNiku-Azabu Nishi-Azabu
With its affordable, crowd-pulling A5 wagyu, Niku-Azabu Nishi-Azabu hits the sweet spot between casual yakiniku eatery and high-end dining.
COURSE MENUTempura Ten Soso Roppongi Hills
Tempura Ten Soso offers a premium tempura experience featuring fresh seasonal ingredients sourced within and outside Japan. The restaurant is headed by Chef Keita Sato, a famous name in the tempura scene.
COURSE MENUTorafugu-tei Ginza
Transporting its fugu live from Nagasaki fisheries in under 15 hours, this tiger pufferfish specialist is said to have fish so fresh that it continues to swim on the plate. Enjoy it in a number of different ways, from fried to boiled to raw.
SEAT RESERVATIONChiba Takaoka
Chef Takaoka Chiharu is so dedicated to his prefecture of birth that he even goes back to Chiba on his days off to personally fetch spring water. He forgoes the typical trips to Toyosu Market in favor of seafood from Chiba’s best fishing ports.
COURSE MENUSushi Himitsu
Unusually for a sushi restaurant, Chef Hirayama Yasumitsu offers kappo-style small plates alongside premium seasonal nigiri, thanks to his extensive background working in both sushi and kappo restaurants.
COURSE MENUBekkan Nakameguro Rokkakutei
The Nakameguro branch of this famed kushiage restaurant upholds the original’s excellent reputation with premium seasonal skewers and a varied selection of wine and sake.
COURSE MENUSushi Sugahisa
Chef Kan Masahiro brings his dual backgrounds as a chef in a Thai restaurant and a sushi chef together in his Toranomon Hills restaurant concept, fusing the two to make beautiful Thai-inspired sushi.
COURSE MENUDaiki Suisan Sushi Seminar Dotonbori
The promise of fresh fish draws diners into this famous conveyor belt sushi restaurant, where the making and eating of sushi is its own art form.
COURSE MENUShinjuku Kakekomi Gyoza
Located in the heart of Kabukicho, this Edo-period-themed gyoza shop offers handmade gyoza alongside all-you-can-drink options, available 24 hours a day throughout the year.
COURSE MENUKatsura Steak House
Taking inspiration from the best of Japanese and Western culinary sense, this teppanyaki course is a journey through timely seasonal specialties in Japan.
COURSE MENUNikutei Futago iki Hongo Sanchome
While the Nikutei Futago restaurants are all renowned for their dedication to a sophisticated yakiniku dining experience, the Hongo Sanchome branch sets itself apart by specializing in halal Kurohana wagyu beef from Kumamoto Prefecture.
COURSE MENUUnagi Kappo Ooedo
Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.
COURSE MENUSushi Iwase
Chef Kenji Iwase got a comparatively late start to his sushi career, switching from an office job at 20 years old. But that hasn’t stopped him from serving some of the most vaunted sushi in all of Tokyo, particularly his signature sea urchin rice.
COURSE MENUUSHIHACHI Akihabara
Visitors to Akihabara may spend most of their budget on computer parts or anime merchandise—but the high “cospa” of this yakiniku specialist means that they’ll still be able to afford a high-quality wagyu beef dinner at the end of the day.
COURSE MENUGinza Shibahama
A love letter to both his wife and the culinary tradition he chose to dedicate his life to, Chef Yoshio Nakashita’s dual mastery of sushi and traditional kappo cuisine are on full display at his Ginza restaurant.
COURSE MENUXEX ATAGO GREEN HILLS / tempura & sushi An
Located in one of the most cosmopolitan areas of Tokyo, this restaurant has an Iron Chef with over 20 restaurants founded as its advisor. Combined with seafood from the finest suppliers in Toyosu, XEX ATAGO GREEN HILLS is an unmissable destination.
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