Restaurants(15988)

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TOKYO

The supplier comes first at this Yoyogi-Uehara kappo restaurant. Chef Yusuke Imoto’s culinary philosophy focuses on conveying the hard work and passion of his farmers, ranchers and fishermen to the customer with simple, unadorned dishes.

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TOKYO

From the top floor of The Okura Hotel, panoramic views frame a display of culinary skill and flavor. Guests will be enthralled by the wagyu’s rich flavor and Sazanka’s chefs’ prowess with the teppanyaki grill.

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TOKYO

One of downtown Tokyo’s best Michelin-starred kaiseki restaurants, a favorite of locals for over 30 years.

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OSAKA

Flying the flag for female chefs in Japan, this Michelin-starred kaiseki chef presents a tour-de-force in fine seasonal dining.

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OSAKA

Pufferfish in fall and winter, eel and sea bass in summer and spring; this Osaka seafood restaurant is the place to be year-round.

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OKAYAMA

Enjoy nigiri sushi made with seasonal fish from the Seto Inland Sea at Uosho, a Michelin-starred restaurant in Okayama!

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TOKYO

Be rejuvenated by the peaceful atmosphere while dining at the most outstanding traditional kaiseki restaurant.

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NARA

Michelin star-studded La Trace, the chic French restaurant in Nara, isn’t a new kid on the block, but its hyper-seasonal ingredients and the chef’s brilliance keep mealtime refreshingly innovative.

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OSAKA

Every bite is a blessing from both heaven and the mountains here at this Osaka wagyu beef specialist. Perfectly-marbled Omi and Miyazaki beef are available in various forms, from sukiyaki hotpot to hotplate-grilled steak.

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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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TOKYO

Savor hassun, a dish expressing Japan’s ancient way of life and the essence of kappo cuisine, served on antique dishes that evoke the tastes and aromas of Yayoi kitchens long forgotten.

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TOKYO

This Michelin Bib Gourmand-awarded Toranomon charcuterie specialist doesn’t just wow with its huge variety of cold cuts, but also the 100-plus wines in its selection.

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TOKYO

The name of this restaurant comes from the Chinese pronunciation of owner-chef Katsuhiko Yoshida’s name — similar to how Japanese yakuzen cuisine and Chinese influence come together in its kitchen.

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TOKYO

The highlight of this Michelin Bib Gourmand restaurant is the bistecca alla fiorentina, a traditional Tuscan steak weighing up to 800 grams, and measuring up to four centimeters thick.

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TOKYO

This Ikejiri-Ohashi restaurant run by a husband-wife duo offers the quintessential French bistro experience. Classic French fare like duck confit and ratatouille employs the best of Japan’s seasonal produce.

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TOKYO

Offering courses of flavor and sentiment, the Michelin-recognized Lien offers an intimate, insightful French dining experience. All courses are made using fresh ingredients from the chef’s hometown in Aomori for a personal touch.

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TOKYO

The highlight of this Michelin Bib Gourmand soba restaurant is its extensive wine selection, which changes every week at the recommendation of a sommelier. Seasonal tempura offerings keep guests coming back for more.

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ISHIKAWA

At this restaurant near the Kenrokuen Gardens, top-quality ingredients from France, Italy and the Kanazawa locality are expertly made into French-inspired Italian cuisine, served atop gorgeous artisanal Imari porcelain.

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TOKYO

This Ebisu yakiniku restaurant’s name literally means “only here”, referring to its claim to serve the “original” wagyu beef — Takenotani-tsuru beef from Okayama — that can only be eaten there.

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HIROSHIMA

This Hiroshima hotpot restaurant was serving shabu-shabu before it was even called shabu-shabu. Tuck into the finest Japanese beef dipped in a homemade sauce, all while surrounded by traditional Japanese folk art.

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HIROSHIMA

At the Nagarekawa branch of one of the first restaurants to serve shabu-shabu, guests can enjoy the finest kuroge wagyu black beef in a homemade sauce, all while surrounded by traditional Japanese folk art.

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HIROSHIMA

For over 50 years, this Hiroshima yakiniku restaurant has offered 25 different cuts of beef from every possible part of the cow. Each one is kuroge wagyu black beef from the Hiroshima region for maximum freshness.

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HOKKAIDO

A warm atmosphere, friendly tableside service, and 10 different cuts of fresh — not frozen — mutton await visitors to this jingisukan restaurant in Sapporo’s nightlife district of Susukino.

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HIROSHIMA

Discover Hiroshima’s best-kept secret at this teppanyaki restaurant: Hiroshima beef, which has a melting point so low it literally melts in the mouth.

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TOKYO

One of the first of its kind, Chef Osagawa Hideki’s halal sukiyaki restaurant near Mita offers Muslim diners a chance to try this Japanese staple, with top-quality Shiretoko wagyu beef from Hokkaido.

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TOKYO

The pride of Fukui Prefecture, Echizen cuisine features prominently in this Kagurazaka restaurant, which uses the finest ingredients from the Hokuriku region. Seasonal delicacies from the Echizen Coast and local sake delight visitors.

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TOKYO

Charcoal-grilled Hokkaido pork, beef and seafood in the heart of Tokyo’s former geisha district Kagurazaka. Pair this intimate, rustic robatayaki experience with a glass of local Hokkaido sake or shochu.

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OKAYAMA

Cuisine fit for a king. Near the Korakuen Gardens, this Okayama restaurant keeps the cuisine of the feudal lords of fine otonosama-ryori alive. Feast on fresh sashimi and Chiya beef, a wagyu cattle so rare it bears the title of “phantom wagyu”.