Creative Cuisine / Fusion Food Restaurants(138)
Makiyaki Ginza Onodera
Wood-fired wagyu steaks take center stage here at this Michelin-starred restaurant in Ginza, flawlessly blending French and Japanese grilling technique.
HOMMAGE
Chef Arai Noboru brings unpretentious French cuisine — and two Michelin Stars — back to his hometown of Asakusa, where he pays homage to his teachers and his suppliers by delighting guests with a no-frills approach.
Ginza 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.
Azabu Asai
Located in one of Tokyo’s most glamorous districts, this 21-seater Nishi-Azabu establishment transforms ingredients sourced directly from head chef Taichi Asai’s hometown into a masterful mixture of French-tinged Kyoto culinary tradition.
Sushi Sugahisa
Chef Kan Masahiro brings his dual backgrounds as a chef in a Thai restaurant and a sushi chef together in his Toranomon Hills restaurant concept, fusing the two to make beautiful Thai-inspired sushi.
La Luce (Kanazawa)
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.
Alternative
At this Shirokane restaurant, vegetables don’t play second fiddle, instead being put in the spotlight via Chef Saito Takayuki’s creative French-based cuisine. Menu highlights change seasonally, with sweetfish in the summer and asparagus in spring.
Yamagata San-Dan-Delo
Run by a Japanese chef who trained in northern Italy, Yamagata San-Dan-Delo marries the dishes and techniques of Italian cuisine with the bountiful vegetables and seafood of Yamagata prefecture.
nol
Step into the world of culinary innovation at nol, a Michelin award-winning French eatery that redefines gastronomy with each exquisitely crafted dish.
Kyo-Suiran
Embark on a culinary journey that intertwines cultural heritage, creative cuisine, and the beauty of nature in Arashiyama, Kyoto. Traditional Kyoto cuisine and French gastronomy combine for an unforgettable dining experience.
Rice and Circus Shibuya PARCO
This legendary restaurant opens in the trendy basement of Shibuya PARCO, serving up exotic meats like giant isopod, whole fried gecko, Kumano catfish sashimi and even salt-grilled bear.
Capi
Chopped wagyu kneaded into brioche and cauliflower mousse topped with caviar — Michelin-starred chef Ogawa Daiki is ushering in a new era of sophistication in Osaka's creative cuisine scene.
Kuramoto Ryori Maruto Shoyu
Time, innovation, and flavor converge in an old soy sauce brewery that’s earned a Michelin Green Star. Kuramoto Ryori Maruto Shoyu is revitalizing taste buds while preserving a slice of Nara's history with every perfect dish.
Metis Roppongi
Get acquainted with Roppongi’s fusion cuisine scene with Metis Roppongi, blending Japanese cuisine with French techniques in the spirit of “wakon-yosai”. Enjoy an original omakase course with unique twists on Japanese and French cuisine.
Velrosier
This Kawaramachi restaurant has earned itself two Michelin stars with its eclectic approach to Chinese cuisine. Chef Iwasaki Yuji rigorously experiments with ingredient combinations to produce flavor profiles like no other.
Nent
Find respite from Osaka city life at Nent in Umeda. This Michelin-starred French restaurant constantly pushes the boundaries of tradition through delectable dishes and Japanese ingredients.
amorphous Akasaka
Like its moniker, which describes a state where atoms and molecules lack structure, this innovative Akasaka restaurant eschews the predictable rhythms of dining standards.
Iwahiba
Inspired by the bonsai plant it’s named upon, the hidden Iwahiba tucked behind a bar creates a menu that riffs on Chinese cuisine and washoku in a dining room draped in Taisho Romanticism opulence.
Requinquer
At his Shirokanedai restaurant, Chef Souichi Furuya transforms ingredients that other chefs might typically overlook into haute French cuisine. Cuisine like galettes made from discarded vegetable parts have consistently earned him Michelin Stars.
cucina 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.
Seikaiha 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.
Graal
Savor French flair with Japanese finesse. Front-row counter seats offer a view of the expert chef and sommelier at work. Bon appétit!
BOTTEGA BLUE
Italy meets Japan in Ashiya, Hyogo. Embark on a sustainable culinary adventure, relishing homemade delights made with passion.
Ahora 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.
Bel 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.
Courage
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.
Restaurant MARUJU
Previously the 100-year-old Maruju Pharmacy, this Meiji-era building in the center of Chichibu City has since been repurposed into a chic restaurant-hotel that serves up creative French cuisine.
Bistro BrainStorming
There’s no better match for Tottori Prefecture’s famous wagyu beef than some of the best whiskies from all over the world. The man behind this meeting, BrainStorming’s owner and head chef, cut his teeth at some of Japan’s most famous French eateries.