Restaurants(3913)
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 MENUGinza Hakobune Daiginjyo SHIZUKU
The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.
COURSE MENUNihonbashi Funazushi
At this Nihonbashi restaurant, a third-generation owner plays with classic sushi flavors and brings a touch of old Edo to modern Tokyo.
COURSE MENURIVA
With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.
COURSE MENUInasa
It’s out with the ordinary, and in with the new for 50-year-old Inasa, which transforms Hiroshima’s Japanese anchovy into gourmet hamburger steaks instead of the usual treatment of sashimi.
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 MENUSushi Aoi
As the culmination of his work as a chef, Sushi Aoi’s Hoshi intends to be as serious about his sushi as it would undoubtedly be about his fresh produce.
COURSE MENUWagyu Yakiniku Kakunoshin Roppongi
An encyclopedic journey into dry-aged wagyu and Kobe beef, guided by an Iwate native so devoted to meat that he’s known as the “Niku Ojisan” — the Meat Uncle.
COURSE MENUWagyu Niku Kappo Kakunoshin 82
One of Japan’s most famous wagyu beef specialists, Chef Chiba “Niku Ojisan” Masuo, delights with inventions like meat-wrapped sushi topped with king crab and sea urchin, or chilled wagyu sirloin in dashi broth at his Roppongi restaurant.
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.
COURSE MENUSushi Yon HANA
Perfection might not exist, but this A-list sushi joint's signature, flower-shaped sushi with sea urchin and gold flecks comes remarkably close.
COURSE MENUYakiniku Aoyama Gaien
A chic yakiniku spot in Aoyama, Yakiniku Aoyama Gaien specializes in serving premium Japanese Black wagyu with no frills — just expertly prepared meat that truly "satisfies the soul."
COURSE MENUAoyama Gyusai
With house-made sauces, counter-grilled wagyu and a love for Ibaraki-grown Hitachi beef, Aoyama Gyusai expands the definition of high-caliber teppanyaki dining in Aoyama.
COURSE MENUIL PINOLO Ginza
There’s no trick or “modern takes” at this Ginza ristorante — just the deep and thorough love for Italian cuisine from executive chef Watanabe Tomotaka, who works on a mantra of great ingredients, simply cooked.
COURSE MENURyuduki Teppan
By Kinshicho Station, sip wine and indulge in melt-in-your-mouth regional wagyu teppanyaki in this evening-only restaurant whose decor mirrors the tale that inspires its name: the mythical dragon.
COURSE MENU「REGINA」
A strong contender among the city’s crop of contemporary Italian joints, 「REGINA」in Kinshicho is making the night, as it should be, all about women.
COURSE MENUSUSHI RYUDUKI
An intimate 12-seat omakase bar where champagne reigns with sushi — park yourself at the hinoki cypress counter for a multicourse meal featuring day-fresh fish from the market.
COURSE MENUAquarium Dining Ryuduki
This Kinshicho restaurant has some serious good looks and seriously good food. Thanks to the backing of its high-grade sister stores, it’s offering a unique trio of Italian, teppanyaki and sushi.
COURSE MENUKani Kani Land Kyoto Gion
Originally from Niigata, this restaurant brings the famed snow crab and king crab from off the Sea of Japan's frigid waters to the historic geisha district of Gion in Kyoto.
COURSE MENUOBENKEI Kyoto Gion
This beloved Niigata-based sushi restaurant has found a new home in Kyoto’s iconic Gion district, carrying forward its deep-rooted passion for all things Sado Island to a broader audience.
COURSE MENUTsuki to Suppon
Tradition meets style at this all-private restaurant nestled in Tenma Market, renowned for its restorative gout hotpot and suppon (soft-shelled turtle) dishes.
COURSE MENUYakiniku Bou-ya Nihonbashi
In Tokyo’s bustling commercial precinct, this renowned yakiniku spot allows you to select from a variety of wagyu cuts and pair them with three different original sauces and wasabi rock salt.
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