Restaurants(3809)
COURSE MENUSukiyaki Kappo Kitsune
Just a short walk from Kintetsu-Nara Station, this back-alley sukiyaki restaurant is reinventing Meiji-era cuisine with French-influenced starters and Nara-grown local ingredients.
COURSE MENUSeiwasou
The beautiful Edo period architecture of Seiwasou draws many guests to its gardens, and the traditional Kyoto-style kaiseki cuisine keeps them at the table.
COURSE MENUSushi Koshikawa
Less than a minute from Akasaka Station’s Exit 7, this traditional Edomae sushi restaurant draws a regular crowd for its relaxed and inviting atmosphere, impeccable nigiri creations, and extensive sake offerings.
COURSE MENUNishiazabu Kamikura
After spending almost a decade honing his skills at legendary Ginza establishment Kyubey, head chef Takashi Kamikura’s meticulous attention to detail shines through at his own sushi restaurant in Nishiazabu.
COURSE MENUHozenji Sushidokoro Nakatani
With more than 10 years of experience working at prestigious sushi establishments in Tokyo and Osaka, Hiroyuki Nakatani brings an accessible approach to omakase at his eponymous restaurant.
SEAT RESERVATIONOgawa (Nakagyo)
The flavors of tradition are still prominent in the dishes of this Japanese restaurant that is always seeking to evolve.
SEAT RESERVATIONAmano
In Osaka's Fukushima Ward, this Michelin-starred sushi restaurant is particularly renowned for its head chef's familiarity with fish, thanks to his long history of experience as a fishmonger and apprentice under his sushi chef father.
SEAT RESERVATIONGodan Miyazawa
Learn a thing or two about Japanese history during an innovative omakase course dinner.
COURSE MENUNikukappo Futago
This restaurant in The Junei Hotel Kyoto serves high-quality wagyu beef in a dizzying number of different ways, from stewed to grilled to even raw, each one more delicious than the last.
COURSE MENUGanko Takasegawa Nijoen
Admire the Keicho-era grounds and intricate architecture of this historic Kyoto residence, before tucking into wagyu sukiyaki or kaiseki with seasonal ingredients.
COURSE MENUNihonbashi Toyoda
While most traditional Japanese restaurants are descended from the Kyoto school, Nihonbashi Toyoda proudly keeps the flame of Edomae cuisine burning. The food of fishermen and dock workers, it is characterized by a stronger, more robust taste.
COURSE MENUGinza CAVE
Unwind with wine and home-style fusion cooking here at this Ginza hideaway. Only 10 of the restaurant’s signature wagyu chateaubriand sandwich are made every day, with in-house baked bread so soft, it can be bitten through with only one’s lips.
COURSE MENUYakiniku Ushi Jirushi Shinjuku
The latest dining concept from the Toraji group, one of the most famous names in wagyu, Ushi Jirushi assigns an expert “master griller” to each table. Diners can relax knowing that each cut, from horumon to harami, will be cooked to perfection.
COURSE MENUShabu Shima
All-you-can-eat and drink plans let diners satisfy their cravings for kurobuta black pork here at this Sangenjaya hotpot restaurant.
COURSE MENUNiku-Azabu Shinbashi
Nicer-than-normal yakiniku joint in Tokyo’s izakaya capital, serving excellent rare-cooked wagyu and 13 varieties of meat paired with eight different sauces.
SEAT RESERVATIONNoguchi Tsunagu
Notorious for being nearly impossible to book, the former two-Michelin-starred Kyotenjin Noguchi has since opened a sister store in Noguchi Tsunagu, offering the same critically-acclaimed cuisine and stellar quality.
COURSE MENUKanazawa Gyokusentei
Sitting at the foot of a scenic hill within Kanazawa's historic Gyokusen-en Garden, Gyokusentei embodies the soul of Japanese kaiseki and Kanazawa’s deep-rooted heritage.
COURSE MENUYakitori Ruike
One of the newer belligerents in Nishi-Shinjuku’s “izakaya battleground”, Yakitori Ruike sets itself apart from other combatants with its sophisticated atmosphere and uncompromising dedication to quality ingredients.
SEAT RESERVATIONRobatasho
An izakaya restaurant where guests can savor the theatrical style of Japanese robatayaki barbecue, and tuck into some of the freshest seafood and produce.
SEAT RESERVATIONHakushu Teppanyaki
Follow the droves of local fans to one of the best teppanyaki grill houses in Tokyo, run by an expert husband and wife team.
COURSE MENUNikutei Futago iki Shinjuku
Using Ota beef from Hyogo and Sendai beef from Miyagi, this restaurant in central Shinjuku has a staggering 80-item dinner menu, spoiling even the most discerning wagyu enthusiasts for choice.
SEAT RESERVATIONGion Sushi Tadayasu
The best kinds of sushi restaurants are born out of passion — this one has that and more, with sushi dishes to prove its high quality and dedication.
COURSE MENUKani Kato Asakusa
A veteran kappo chef whips the freshest crabs from Hokkaido, Fukui and Ishikawa Prefectures into stunning course menu spreads that let diners relish the textures, flavors and colors of the season through the avenue of fresh-caught seafood.
COURSE MENUNOURA
Asakusa visitors will find that they won’t have to break the bank for Michelin-standard French food at this bistro. Served up by two France-trained chefs, NOURA’s cuisine is unpretentious, relaxed, and most importantly, absolutely delicious.
COURSE MENUSushi Oumi (The Kitano Hotel Tokyo)
Dive into the world of exquisite Edomae sushi at Sushi Oumi. Renowned Chef Oumi crafts seasonal omakase sushi delicacies with mastery, inviting you to savor traditional flavors around a warm, inviting counter.
COURSE MENUNishiazabu Tempura Uoshin
Starting out as a fish supplier to restaurants in the Akasaka area over 130 years ago, Uoshin’s tempura restaurant offshoot has since made a name for itself with its astonishingly fresh seafood, fried to perfection by a Japanese culinary legend.
COURSE MENUSushi Mitsuyoshi
Just minutes from Shinjuku Gyoen National Garden is this Edomae sushi hideaway with an extensive sake, shochu and whiskey menu. Various small plates also showcase fine seasonal ingredients and impeccable skill.
COURSE MENUNiku-Azabu Nishi-Azabu
With its affordable, crowd-pulling A5 wagyu, Niku-Azabu Nishi-Azabu hits the sweet spot between casual yakiniku eatery and high-end dining.
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