Restaurants(3861)
SEAT RESERVATIONSushidokoro Keiji
Get the ultimate sushi experience in one of Sapporo’s most exclusive restaurants. Enjoy expertly-crafted sushi paired with perfectly-chilled drinks in an ultra-private atmosphere, perfect for group dinners and date nights.
SEAT RESERVATIONJikishinbou Saiki
At this kappo restaurant near Yasaka Shrine and the iconic Kiyomizu-dera Temple in Kyoto, elegance and traditional Japanese aesthetics meet to create dishes guaranteed to awaken all five senses.
COURSE MENUSushi Benkei Umi Ginza
Niigata’s foremost sushi specialist, this time in Tokyo. This Ginza omakase sushi restaurant next to the Kabukiza Theatre combines the best seafood from Sado Island and the mastery of one of Roppongi’s most famous chefs.
COURSE MENUGinza Kuki
A fermentation and aging process perfected over four generations gives the miso at Ginza Kuki unmatched complexity. Its measured approach to miso-based dishes lets diners discover new flavor and intricacy in an oft-overlooked household staple.
COURSE MENUArakicho Tenpaku (Formerly Kondou)
As is apt for an establishment that takes its name from a Zen saying about purity and natural beauty, this tempura restaurant uses pure taihaku sesame oil to enhance the inherent flavor of its carefully-chosen produce.
COURSE MENUAllié
Whether it’s pufferfish, Hokkaido lamb or Gunma corn, chef Tadashi Harashima and sommelier pay the utmost respect to their suppliers through their masterful French cuisine and impeccable wine pairings at this Azabu-juban establishment.
COURSE MENUIseju
Once-in-a-lifetime indulgence of hand-cut A5 kuroge wagyu sukiyaki cooked on charcoal and drenched in warishita sauce, prepared with the uncompromising standards expected from Tokyo’s oldest sukiyaki restaurant in Nihonbashi.
SEAT RESERVATIONcucina salve
Local Chichibu produce meets Italian food. With an exacting attitude towards allergen-safe, organic and natural food, chef Hiroshi Tsubouchi uses over 150 kinds of vegetables to craft a dazzling array of fusion food, all personally grown on his farm.
COURSE MENUSeikaiha Koshunoya
With one of the best views of the Harima-nada Sea, the sunset vista from Seikaiha Koshunoya draws crowds of visitors every month. But even more come for the extensive selection of sake, wine and shochu from more than 100 breweries all over Japan.
COURSE MENUYotsuya Ushiko
Created by a wholesale wagyu beef company, Yotsuya Ushiko provides the most premium cuts of domestic beef at a competitive price range—making wagyu accessible for the average person’s occasional indulgence.
COURSE MENUTaira
Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.
COURSE MENUROKU KYOTO TENJIN Chef’s Table
This intimate dining experience led by executive chef Akira Taniguchi features 13 counter seats surrounding an open kitchen, which acts as a stage for the chef’s culinary performance. Taste heirloom Kyoto vegetables, prepared with French techniques.
COURSE MENUTsukiji Jisaku
Step back in time at Tsukiji Jisaku and relax in a historic setting with a serene garden. Savor fresh, seasonal flavors with kaiseki courses and signature mizutaki hotpot, a generations-old recipe passed down by a single chef.
COURSE MENUKitashinchi Shabushabu Kiraku
Take part in the experience of cooking thinly sliced wagyu just the way you like it, paired with tasty vegetables and generously flowing beverages. Shabu shabu is a fun experience, offering fresh cuisine in an exciting space.
COURSE MENUKitashinchi Yakiniku Kiraku
Offering up plates of exquisitely marbled wagyu in every cut imaginable, Yakiniku Kiraku invites its guests to freely enjoy their time. The savory scent of grilling steak and excited voices of clientele speak to its popularity and flavor.
COURSE MENUGraal
Savor French flair with Japanese finesse. Front-row counter seats offer a view of the expert chef and sommelier at work. Bon appétit!
COURSE MENUBOTTEGA BLUE
Italy meets Japan in Ashiya, Hyogo. Embark on a sustainable culinary adventure, relishing homemade delights made with passion.
SEAT RESERVATIONAzabu Sushi Kokoro
The originator of “ikusei-sushi”, head chef Michimasa Nakamura personally ages every fish served in this Minami-Azabu establishment. His signature aging process gives Azabu Sushi Kokoro's sushi's taste and texture a unique dimension.
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.
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