Restaurants(3814)
COURSE MENUHakata no Ouka
From the first mouthwatering sizzle of steak hitting the teppanyaki grill, to the final tender bite, expect the highest quality experience at this specialty Kobe beef restaurant in Fukuoka.
COURSE MENUKawabun
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 MENUNishinakasu Yakiniku Kiraku
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 MENUEdomae-Charcoal-Grill Kemuri Kagurazaka
Located in the former geisha district of Kagurazaka, Kemuri preserves a different element of Japanese history and culture: irori-yaki (cooking over a sunken hearth). Come taste each ingredient, carefully grilled to bring out its purest flavors.
COURSE MENUSushi Yon
Boasting the "best private room in Minato Ward," this sushi restaurant has witnessed countless life-changing moments in a space as stunning as the sushi it serves.
COURSE MENUKiraku (Kagurazaka)
Welcome to Kiraku, a historical dining spot along the stone-paved streets of Kagurazaka. Here, you can experience “Tsumoto-style” aged sushi, where fresh fish is skillfully prepared using the renowned Tsumoto method to enhance its delicate flavors.
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 MENUGanko Kyoto Station
Transport yourself into the past at this Kyoto Station fixture, which has an eye-catching facade straight out of the Edo period. Popular with commuters looking for a quick bite, it’s also known to be excellent for sukiyaki or kaiseki courses.
COURSE MENUGanko Kameoka Rakurakusou
Indulge in a succulent sukiyaki or kaiseki course meal beneath the rafters of one of Japan’s Tangible Cultural Properties.
COURSE MENUTempura Ginza Onodera Namikidori
This Ginza tempura restaurant’s counter-only seating allows guests to observe masters at work.
COURSE MENUCourage
Don’t let the psychedelic exterior of this Azabu-Juban establishment fool you: Courage’s strength is unpretentious, back-to-basics French cuisine at its finest, with an emphasis on sustainable ingredients.
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 MENUCRAFEAT
Conceptualized by a team led by a 10th-generation Wajima-nuri lacquerware artisan, CRAFEAT highlights the beauty of Ishikawa Prefecture’s seafood and produce by serving up impeccable kaiseki-style courses on breathtaking traditional tableware.
COURSE MENUSumiyaki Unafuji Daimaru Kyoto Bettei
At Unafuji, only the best quality blue eels are used, chosen for their high fat content and creamy livers. These are then cooked over a blue-hot charcoal flame to seal in their natural flavor, then coated generously with Unafuji’s secret sauce.
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.
COURSE MENUXEX TOKYO / Teppanyaki An
Teppanyaki An’s course menus supplement grilled beef, seafood and seasonal vegetables with Motoshiro Saito’s revered Japanese-style Western offerings. Enjoy intimate tableside grilling high above the Tokyo city center.
COURSE MENUKagurazaka Sushi Kokoro
Having built a substantial following over his 15-odd years in the highly competitive Ginza sushi scene, Chef Tsutomu Ooba’s establishment of Sushi Kokoro brought many loyal fans to Kagurazaka, where aesthetic, flavor and heart meet.
COURSE MENUIberico Pork Ondoru-yaki Urashibuya
Pork doesn’t get better than the highly-exclusive Iberico de Bellota, which is served up teppanyaki-grilled, hot stone-seared and in hotpot at this Shibuya restaurant. Take your pick from 16 different cuts.
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 MENUGion Kurashita
At his Gion restaurant, Chef Kurashita Satoru expertly prepares traditional Kyoto kaiseki, displaying mastery over all ingredients, from king crab and wagyu beef to even the humble tofu.
COURSE MENUArata Naru Bondz Susukino Honten
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.
COURSE MENUSushi Takahiro (Shinjuku)
Witness a prodigy at work. After just 13 years of training, Chef Ikuta Takahiro starts his own restaurant in Shinjuku, having joined the industry at just 18 years of age as an apprentice.
COURSE MENUHondori Sasa
This central Hiroshima restaurant prepares fresh Setouchi seafood and other local seasonal ingredients through a variety of ancient grilling methods that have been all but lost to time.
COURSE MENUSumiyaki Kaminari Shintenchi
This legendary Hiroshima yakitori restaurant uses a combination of “tohbi” distant-fire charcoal grilling to seal in the flavor, as well as a tashi-tsugi sauce that has been continuously added to for over 40 years of operation.
COURSE MENUKappo Sushi Hana Aza
Three of Fukuoka’s foremost experts in Japanese cuisine depart for an exciting new culinary adventure in the city’s Akasaka district. Novel kappo and sushi creations draw inspiration from cuisine both within and outside of Japan.
COURSE MENUSushi Kunimitsu
With a pedigree from some of the finest restaurants in Japan, America and Germany, Sushi Kunimitsu’s head chef enthralls guests with the combination of impeccable sushi and fluent English.
COURSE MENUGinza Yamashina
The head chef and manager at this Ginza yakiniku restaurant purchases an entire cow at a time, choosing each one for the perfect balance of fat and lean meat content — characterized by a deep red “azuki-iro” shade.
COURSE MENUSteak ROKKAKUDO
Indulge in the finest teppanyaki at Steak ROKKAKUDO, a beloved institution since 1973 nestled at the foot of Mt. Utatsu in Kanazawa.
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