Restaurants(3912)
COURSE MENUFukiagean Kitashinchi
At this Kitashinchi restaurant, chefs prepare Kagoshima’s famed Satsuma all-natural jidori chicken in a number of different ways, live and in-house. 90 different types of local sake, shochu, whiskey and wine complement the meal.
COURSE MENUZassoya
Based on principles of medicinal yakuzen cuisine, the fare at this Minami-Aoyama yakiniku restaurant nourishes the body and satisfies the taste buds with wagyu beef and medicinal Sangenton pork.
COURSE MENUYakiniku Horumon Tasuki Akasaka
Branch off the polished streets of Akasaka and step into Yakiniku Horumon Tasuki Akasaka for a delightful detour, where it offers an enticing journey into the world of yakiniku – the Japanese art of grilling.
COURSE MENUSonoko Cafe Ginza
Rooted in a philosophy of health as the core of beauty, Sonoko Cafe Ginza spills all the beauty secrets into its delicious Western and Japanese meals to invigorate health-conscious guests.
COURSE MENULovot Cafe
Affectionate, needy and adorable — meet the next generation of robo-companions while enjoying diner fare and sweets at Lovot's official themed cafe in Kawasaki.
COURSE MENUYakiniku Bar Tamura
Overlooking the iconic red brick of the Former Hokkaido Government Office Building, quality is king at this premium wagyu yakiniku establishment in Sapporo, evidenced by the fresh cuts of meat.
COURSE MENUTokuzomaru Shimoda
At the tail of the Izu Peninsula, this crowd-pulling, Shimoda-based seafood restaurant brings delectable red bream and seafood delicacies to the cheerful fisherman town.
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 MENUYakiniku Wolf Ikebukuro
Japanese media outlets and eager diners flock to this Ikebukuro yakiniku hotspot to discover the buzz surrounding one thing: its otoshi-dare sauce.
COURSE MENUNikusho Geihinkan Nara
Yamato beef grown on its own ranch served up on the platter in Nikusho Geihinkan’s flagship course, where adventurous rare cuts, luxurious sirloin and offal become seemingly endless.
COURSE MENUNikusho Geihinkan Tomio
Always fresh-cut to order, taste Nikusho Geihinkan’s yakiniku made with local Yamato beef from their cattle ranch. The cozy lodge atmosphere is the perfect spot to grill diverse expertly hand-cut meats.
COURSE MENUNikusho Geihinkan Tawaramoto
Whole wagyu cattle become sets of sectioned in-house cuts of beef in this crowd-pleasing yakiniku joint in Tawaramoto, Nara.
COURSE MENUYakiniku Manno Honten
A case in point of how technique and know-how translate to memorable meals — this is a wholesaler-owned and operated yakiniku venue serving mature female wagyu, which has fully developed for peak texture and flavor.
COURSE MENUOsaka 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.
COURSE MENUYakiniku Manno 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.
COURSE MENUYakiniku Manno Ueshichi
Manno’s wholesaler-owned and operated yakiniku restaurant aims to educate as much as excite. Manno reveals the depth of wagyu’s flavor by highlighting organ meats and short aging periods.
COURSE MENUYakiniku Manno Kitabatake
A delectable yakiniku restaurant in Osaka from the famed Manno, where its own branded wagyu is prepared from a 30-month-old Japanese black cattle and aged for only seven days.
COURSE MENUNikusho 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.
COURSE MENUNikuya 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.
COURSE MENUUnato Nakagawa Honten
A 55-year-old secret sauce becomes the trump card of this long-established unagi store, which has been serving Nagoya’s hitsumabushi and unaju with the same dedication since 1969.
COURSE MENUNikuoroshi 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.
COURSE MENUSakura (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.
COURSE MENUFurano Wagyu Yoshiushi Kagurazaka-dori
Outstanding quality draws meat lovers to this yakiniku restaurant in Tokyo's charming French neighborhood, but it's the thoughtful and impeccable service that keeps them returning time and time again.
COURSE MENUMasu Roppongi
The only time being two-faced is a plus: Masu Roppongi can become a casual yakiniku or a high-luxe, A5 wagyu degustation in private rooms depending on the crowd you’re pulling.
COURSE MENUGinza 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.
COURSE MENUKintsuta Roppongi
Prepare to be whisked away to the heart of Hakata, Fukuoka, for a unique hotpot experience without leaving Tokyo’s midtown.
COURSE MENUKobe 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.
COURSE MENUKobe 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.
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