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For anyone curious about the art of okan, or warmed sake, Yamamotoya offers a compelling introduction. Now approaching its twentieth anniversary, this beloved local restaurant is known for pairing charcoal-grilled yakitori with aged sake, warmed to a precise temperature that deepens the aroma and um ... (read more)
Step inside a breathtakingly beautiful old Japanese home, not far from Kenrokuen Garden in the heart of Kanazawa, to enjoy a course of masterfully crafted yakitori. Chef Maekawa has a chivalrous style, a voice that comes from deep in his belly, and a politeness that echoes that of his mentor at Tori ... (read more)
At Sushi Ito, young chef Ranmaru Ashiba introduces guests to Kanazawa's rich seafood culture through an Edomae-style omakase. Opened in 2026 as the sister restaurant to Sushi Ikuta, the intimate seven-seat counter serves finely-scored aori-ika, kombu-cured Kanazawa ama-ebi and aged Noto tuna among t ... (read more)
A hidden oasis on Tokyo Bay, CITABRIA ANNEX promises an experience to restore the body and spirit. Limited to one party per day, the exclusive spot combines a wellness haven with a refined French omakase on a stunning rooftop. Guests spend a relaxing afternoon enjoying an outdoor Finnish sauna and c ... (read more)
At L'Effervescence, French cuisine tells a profoundly Japanese story. Drawing on the country's landscapes, seasons and traditions, Chef Shinobu Namae has created one of Tokyo’s most treasured dining experiences. The salad presents the character of the seasons with as many as sixty fresh ingredients. ... (read more)
Relationships define the menu at Sushi Akira Hanare. Instead of passing through Tokyo’s fish markets, much of the seafood arrives directly from fishermen and specialist suppliers across Japan. The omakase is paired with various expressions from Aramasa, made possible through the restaurant’s close t ... (read more)
In a quiet residential corner of Tokyo, Shirokanedai Sakurai marks the debut of Chef Tomoki Sakurai, who, just shy of 30, brings a decade of rigorous training to his first restaurant. The hassun platter arrives like a theatrical stage, presenting the flavors and colors of the season. Soft-shelled tu ... (read more)
At Nihonryori Otora, Japanese cuisine begins not in the kitchen but at the moment an ingredient reaches its peak. Chef Toranosuke Ohama calls this shunkan (旬間)—the fleeting instant when seasonality, ripeness and flavor converge. Bamboo shoots arrive with their roots intact, preserving their natural ... (read more)
There are restaurants that feed you, and restaurants that stay with you. John is the latter. Chef Masataka Yoshimura calls his dessert omakase a journey of flavors — an experience of sweet and savory dishes created with the intention of an artist. The entire menu changes monthly with a new theme, wh ... (read more)
Exclusively for TABLEALL, Keiraku Yakiniku Pome opens its counter as an after-hours secret, offering our members access to one of Osaka’s most sought-after yakiniku. From 11 p.m., the restaurant transforms into Shinya Yakiniku Jiru, or “Late Night Yakiniku Jiru,” serving their signature grilled meat ... (read more)
As its name suggests, the cuisine at Joun unfolds like drifting clouds. Gentle in flavor yet layered in depth, the omakase centers on Japan’s most coveted wagyu and seasonal delicacies. The menu follows an ingredient calendar that Chef Akiyuki Yamauchi compiles annually, allowing guests to time thei ... (read more)
The experience at Sushi Kogetsu is shaped by Kyushu’s culinary traditions. Led by Daisuke Hata, the new restaurant draws on the techniques he mastered during his apprenticeship at Tenzushi Kyomachi, one of Japan’s most influential sushi bars. He forms his nigiri using a distinctive “Kyushumae” techn ... (read more)
A new voice in Tokyo is redefining the language of French cuisine. Opened in June 2025, mærge is the latest creation by Hideyuki Shibata, whose previous restaurant La Clairière held a star for six straight years. Within months, mærge has drawn global attention with its exquisite menu. Signature dish ... (read more)
High above the hills of Nakagawa City, Maison Lafite overlooks a beautiful river valley, its 3,300-square-meter estate surrounded by fields and orchards. Welcoming only two groups of guests per meal, Chef Ken Kudo curates an exquisite French menu, built around fresh ingredients harvested on the prop ... (read more)
Tucked away on a quiet backstreet in Ebisu, Sushi Kobayashi marks the long-awaited debut of Chef Ikuya Kobayashi, whose name already carries weight among Japanʼs leading sushi artisans. Having trained for ten years at the legendary Sushi Saito, earned two stars at its Hong Kong branch and later led ... (read more)
Torisaki Jikou continues a lineage of yakitori craftsmanship that runs from Tokyo to Kyoto. Behind the grill stands Junya Sakakibara, who trained at its parent restaurant Torisaki, itself an offshoot of the acclaimed Torishiki. Drawing on methods refined by his mentors, Sakakibara grills each skewe ... (read more)
In a quiet Kyoto alley where time seems to slow, the scent of charcoal and soy drifts through the air. Inside a 200-year-old townhouse, guests gather around a narrow counter as Chef Tomoki Hata carefully tends the grill. This is Torisaki, the renowned yakitori restaurant where traditions of Tokyoʼs ... (read more)
Housed in a 70-year-old family home that Chef Hisanari Funakoshi restored with his father, this Fukuoka restaurant offers an experience that extends beyond sushi. Centered on fresh catches from local bays, the omakase moves between classic kaiseki and sushi, giving guests a chance to enjoy two culin ... (read more)
The chef behind Kyotoʼs acclaimed Kyotenjin Noguchi is bringing his craft to Osaka. Simply named “Noguchi,” Daisuke Noguchiʼs newest restaurant embodies both his culinary vision and his devotion to Japanese tradition. Meticulous in technique but bold in approach, his seasonal omakase highlights Jap ... (read more)
Sanosushi presents Edomae sushi in its most authentic form. Reviving the classic style, award-winning chef Tadashi Sano shapes each piece of nigiri using thicker slices of fish and well-seasoned rice. The trio of tuna is outstanding, while signature dishes like miso-marinated ikura leave a lasting i ... (read more)
Dressed in a kimono with the sleeves neatly tied up, Chef Hisama Hirano stands behind his counter at Chisou Sottakuito to serve a heartfelt meal that reflects his deep appreciation for the Japanese approach. Drawn to the purity of Hiroshima’s spring water, he builds his menu on dashi, the essence of ... (read more)
Yasuhiko Shiiya stood behind a sushi counter for the first time on the night of his junior high graduation, a decision that would lead him to an impressive career and the opening of Sushi Yasukichi at just 26 years old. Here, one encounters sushi unique to Fukuoka—its exquisite menu blends tradition ... (read more)
Tucked along the picturesque Asano River, Kisanuki offers an intimate omakase experience rooted in Kanazawa’s rich culinary heritage. Opened in April 2025, it marks the debut of Nobuo Kisanuki, who trained at two of Japan’s most respected kaiseki restaurants: Kagurazaka Ishikawa and Kataori. Built o ... (read more)
In the heart of Hiroshima, Eizan delivers an intimate experience of Japanese craftsmanship. After eight formative years at Tokyo’s acclaimed Seizan, Chef Kotaro Masunaga returned to his hometown to open a Japanese restaurant that reflects both his refined technique and his reverence for local ingred ... (read more)
In a city celebrated for marbled wagyu and buttery tuna, Chef Chiharu Kobayashi places vegetables at the heart of his omakase. At Nebuka, his French-style tasting menu is built around produce sourced directly from small-scale farms across Japan. Each meal begins with an introduction to the day’s ing ... (read more)
Chef Tomohiro Iekame didn’t set out to open a typical Italian restaurant. He opened nacol as an ode to the ingredient he couldn’t stop thinking about: prosciutto. For years, he immersed himself in the world of Italian charcuterie, studying the different varieties and aging techniques. Here, prosciut ... (read more)
Founded as an extension of award-winning Ginza Shinohara, Ginza Kitagawa is a place where young talents refine with their craft. Under the guidance of Chef Kazuyuki Kitagawa, the team here explores a new approach to kappo cuisine, where traditions meet fresh ideas. Their signature oil-based dishes u ... (read more)
Chef Yoji Oya’s sushi reflects a profound appreciation for Japanese traditions, shaped by the cross-cultural perspective he developed growing up in different countries. In fluent English, he welcomes guests from around the world to a refined omakase experience rooted in authentic Edomae techniques. ... (read more)
At YAWYE, wine comes first. Tucked into a quiet backstreet of Nishi-Azabu, this discreet restaurant is the personal expression of sommelier Kohei Taguchi, who builds his seasonal menu around the wines he knows best. The cuisine here draws on classical French technique while weaving in Japanese and o ... (read more)
TACUBO Shirokanedai is the latest venture from Chef Daisuke Takubo, praised for his wood-fired Italian cuisine at the flagship restaurant in Daikanyama. Focusing on high-quality ingredients, the restaurant offers a seasonal tasting course for TABLEALL guests. As if transported to an old winery in ru ... (read more)
Hidden inside the new Grand Chef’s Valley, Chef’s Table O offers a rare opportunity to experience some of Japan’s most sought-after restaurants with the celebrated chefs taking over the counter for just a few days. This exclusive, members-only dining experience invites top culinary talent, ranging f ... (read more)
While honoring traditions, Chef Hiroki Inaya infuses his own originality into the art of kaiseki. Inspired by the seasons and new ingredients, he may garnish fresh sashimi with citrus jelly, or pair a grilled fish with a non-traditional cream-based sauce. His refined aesthetics keep the omakase menu ... (read more)
For Yuji Kawabata, pork is more than an ingredient—it’s a lifelong pursuit. With over two decades dedicated to mastering every nuance of the meat, he has built a career founding pork-themed restaurants across Kansai. His latest venture, Tonkatsu Koshiro, serves a refined omakase experience, bringing ... (read more)
Located in Osaka’s sushi capital of Uehommachi, Sushi Yuden distinguishes itself with a personal approach. From the careful selection of the day’s seafood to the precise shaping of the rice, Chef Yuya Nishimura is devoted to creating an omakase experience that he can call his own. The signature simm ... (read more)
Placing ingredients above all else, Sushi Roku stands out for its impeccable quality. With just eight seats at the counter, Chef Norihisa Horiuchi extends warm hospitality, tailoring each piece of nigiri to the guest’s pace. His signature uni tasting offers a rare chance to savor the subtle distinct ... (read more)
Tensho offers a refined encounter with tempura kaiseki, presented through seasonal dishes that balance tradition and originality. In addition to classics such as shrimp and whiting, Chef Ryuji Hasegawa delights his guests with exquisite combinations like squid topped with caviar and sweet snapper wi ... (read more)
Located just a ten-minute walk from the original Numata, Numata So extends the spirit of the award-winning parent but with a more relaxed atmosphere. In the comfort of private rooms, small groups and families can relax and indulge in the experience of high-end tempura here. The omakase offers Numata ... (read more)
Numata is a cultural experience where craftsmanship and artistry come together. The omakase at this award-winning tempura restaurant is driven by the ingredients of the season, alternating between fresh seafood and vegetable courses. Here, reservations are notoriously hard to secure, a testament to ... (read more)
An authentic Edomae sushi experience in the heart of Gion. Located on Kyoto’s atmospheric Hanamikoji Street, Gion Takamitsu made its much-anticipated debut in 2025. This elegant newcomer is an offshoot of Tokyo’s Sushi Takamitsu, a restaurant so acclaimed that securing a reservation borders on the i ... (read more)
A wagyu omakase on a lantern-lit boat cruise around Tokyo Bay. Launched in 2025, Yakatabune Izanagi is a one-of-a-kind experience that brings together the elegance of traditional culture with depth of Japanese cuisine. Inviting Tatsuro Hirakubo, the head chef Yakiniku Ushimatsu, the restaurant offer ... (read more)
After decades of rigorous training, Hitoshi Takesue continues to build his legacy to Hiroshima, offering a memorable sushi experience. His elegant work stuns his guests as seen in a piece of squid nigiri, where the hidden knife work makes it look like rough ocean waves. Delicate bites like the radis ... (read more)
A superb yakitori experience brought to you by a chef devoted to the craft. Akasaka Himeno is the much-anticipated solo venture of Masahiro Himeno, former head chef of Torikaze and apprentice to esteemed yakitori master Yoshiteru Ikegawa. His omakase showcases a delectable selection of Date, Tsuma J ... (read more)
Tucked away in Tokyo’s historic neighborhood, Ningyocho Kawada offers a deeply personal take on Japanese cuisine. Opened in 2019, the restaurant is the vision of Haruji Kawada, who spent 13 years at Ginza’s Iyuki before setting out on his own. His signature dishes, such as simmered Yodo daikon and t ... (read more)
In the traditionally male-dominated world of sushi, Sushi Meino stands as a remarkable exception. Led by Chef Mei Kougo and her team of female apprentices, the restaurant offers an exquisite Edomae-mae style sushi with an excellent wine pairing. With a particular affinity to aroma, she keeps her sus ... (read more)
Chisou Nishi Kenichi’s modern French cuisine is dictated by the day’s finest seafood from Suruga Bay. Using fish caught just hours before serving, Chef Kenichi Nishi crafts exquisite dishes like his signature fish pie and seared mackerel, showcasing both the quality of the ingredients and his techni ... (read more)
Experience culture through food. Inspired by his travels to over 40 countries, Chef Naoto Ohno transforms French cuisine into a modern gastronomic journey, blending diverse global influences with refined artistry. Returning to his hometown of Fukuoka, he aims to establish Syn as a destination restau ... (read more)
Watabe has been a family endeavor for three generations. Located across Genkaku-ji Temple, what began as a local fish store in 1948 now stands as a sophisticated Kanto-style eel restaurant. Today, brothers Yukikazu and Yoshitaka Watabe carry on their grandfather’s legacy, preserving his unagi recipe ... (read more)
From the aroma of Kyoto incense to the thoughtful preparation of dashi, Akasaka Shimabukuro is a sanctuary of Japanese craftsmanship. Built on the experience he built at the esteemed Kamiya group and Ginza Shinohara, Chef Youhei Shimabukuro’s refined mastery manifests itself in the subtle yet perfec ... (read more)
Founded in 1954, Tokiwa Sushi celebrates its 70th anniversary with the opening of a new location in Niigata City. Helmed by third-generation owner Kosuke Kobayashi, the restaurant showcases the region’s finest seafood and local delicacies such as Nanban shrimp and Tokiwa inari. His distinctive appro ... (read more)
Nestled in the historic Furumachi geisha district, Kyodai Sushi offers a culinary experience that captures the essence of the region. Returning home after a decade of training in Tokyo, second-generation chef Ryuji Homma curates an exquisite omakase course using local catches, establishing Niigata-m ... (read more)
Born the son of a sushi chef, Kouji Takahira returns to his hometown of Matsuyama to offer a memorable menu using the best local seafood. Made to bring out the peak flavor in each ingredient, his cuisine reflects his craftsmanship he built at top establishments in Tokyo. From the refined Japanese-mo ... (read more)
Yakiniku Ushimatsu is a wagyu lover’s dream. Using only the finest Matsusaka beef that meets his stringent criteria, Chef Tatsuro Hirakubo offers an impeccable full course of meat courses. On the barbeque, the succulent, marbled beef is marinated in an aged sauce and grilled to perfection. Signature ... (read more)
Tucked away in the alleys of Kagurazaka, VERT is an exquisite dessert restaurant that tells the story of Japanese teas. A master patissier, Chef Toshihiro Tanaka curates a seasonal tea pairing menu with signature sweets like persimmon Tarte Tatin and mandarin blancmange. Using creative techniques li ... (read more)
Nestled in a 100-year-old home with a Japanese garden, Soba Osame offers an enchanting experience. Perfecting the art of soba-making using native grains from various regions, Chef Kenji Osame takes pride in preparing different styles of noodles for his guests. From the selection of seasonal toppings ... (read more)
After nearly two decades with the prestigious Kamiya group, Chef Yasutaka Harada has launched his own restaurant to serve exquisite handmade soba and Japanese cuisine. Located in Kiyosumi Shirakawa, a charming Tokyo neighborhood off the beaten path, the restaurant showcases his craft in soba-making ... (read more)
Honing his craft at celebrated establishments such as Tokimune and Sushi Shin, Chef Takashi Nakahara returns to his family restaurant to carry its historic legacy forward. Now relocated to Fukuoka, Sushi Senpachi presents a blend of rich local bounty and Edomae techniques, creating unforgettable dis ... (read more)
Chef Takeshi Sugisawa is a master of weaving Japan’s refined traditions into his culinary creations. His kaiseki menu is an homage to the changing seasons and festivals, offering a sensory journey of Kyoto’s vibrant culture. Guests are drawn not only to the exquisite flavors but also to the artistry ... (read more)
Bringing together his mastery in sushi and traditional Japanese cuisine, Chef Yuki Sassa pays homage to the soul of Japanese cuisine: dashi. Carefully extracted from high-grade kombu and katsuobushi, the delicate broth serves as the foundation of his seasonal dishes. Proud to welcome guests to his n ... (read more)
Immerse yourself in the warm and elegant ambiance of Mushitu and be taken on an exquisite culinary journey by a chef who blends creativity with traditional techniques seamlessly. You will step out into Ginza’s dazzling streets feeling deeply satisfied and already dreaming about your next visit. ... (read more)
There is great meaning in this location, drawing gourmands from Tokyo who wish to feast on the local fare. Combining the best of the mountains and the sea, smack your lips on the cuisine of Nihonryori Fuji and be mesmerized by the wonders and flavors of Shizuoka. Opened in 2014, the inspiration ... (read more)
With an undisclosed address and a complete ban on social media that would reveal its location, Junmugi defines private and exclusive. It’s impossible to glean information on the recipes or the chef herself, but there is something even better: you can feast on the ultimate in ramen. Opened in A ... (read more)
Growing up in his father’s restaurant, Yamato Yasui now stands behind his own sushi counter to showcase his garnered craftsmanship. His exquisite cuisine is built on techniques he inherited from Takaaki Sugita of Sushi Sugita and Toru Okuda of Ginza Kojyu, bringing together Edomae-style flavors and ... (read more)
Creating something new by learning the old. A devout student of Japanese techniques, Chef Ryusuke Ito founded Nihonryori Ensui to offer his own interpretation of the traditional cuisine. With an emphasis on dashi as the key ingredient, his omakase menu brings seasonal flavors to life with great orig ... (read more)
Devour the taste of each season and immerse yourself in Japanese traditions amid the warmth and welcome of Akasaka Ogino. Akasaka Ogino is found on the first floor of an apartment building just steps from Akasaka Station. It is a bustling area, but calm and elegance await beyond the traditional ... (read more)
Hidden away in the old entertainment district of Arakicho, Sharikimon Onozawa’s refined Japanese cuisine offers both comfort and excitement. While honoring traditions, Chef Makoto Onozawa challenges the norm with a unique omakase menu that changes monthly. Signature dishes such as charcoal-grilled e ... (read more)
A self-taught chef delights his guests with an exquisite Japanese cuisine that changes with the seasons. As the word “omakase” suggests, Chef Akihito Fujita’s menu is dictated by his free-style ideas and the best ingredients available on the day. The clay pot rice is packed with flavors of nature’s ... (read more)
A true artisan of Edomae sushi, Michinobu Mizukami tells the story of culture. A former apprentice of Sukiyabashi Jiro, he perfects each dish with outstanding technique while adding his own unique touch. The sushi rice is seasoned with only rice vinegar to bring out the flavor of the toppings. Toget ... (read more)
Inheriting the craft of two sushi masters, Riku Toda embarks on a new chapter at his very own storefront—Sushi Riku. His cuisine reflects his profound appreciation for Japanese culture, which deepened during his years of working abroad. Built on classic Edomae traditions, his sushi is clean and refi ... (read more)
A Japanese culinary experience perfected with refined sensibility and craftsmanship. Building on his experience as the former chef of RyuGin, Shingo Sakamoto elevates his art to new levels at his very own Hakuun. The eclectic menu features flavorful dishes such as abalone soup and charcoal-grilled b ... (read more)
Exquisite seafood-focused cuisine in a comfortable atmosphere: Akiyama is the approachable Japanese eatery you have been searching for. The chef entertains guests with masterfully selected ingredients prepared with meticulous culinary skills and served on some of the finest antique tableware. The mo ... (read more)
Warmth emanates from this space that feels special and private, hidden away in the streets of Hiroo. It is elegant yet does not have a skerrick of intimidation you sometimes find in fine dining. Savor the warm and effortless hospitality of the husband-and-wife team as you devour unique and delicious ... (read more)
Curated by a chef and sommelier team, Nogizaka Shin brings together a beautiful pairing of Japanese flavors and wines. Its exquisite menu borrows ideas from the past like the abalone sashimi portrayed in Rosanjin calligraphy. Thoughtful and intricate, the cuisine here illustrates the essence of Japa ... (read more)
Enjoy the evening unfolding from a counter seat at Ten Yokota in the hip neighborhood of Azabu-Juban, where tradition intersects with the cosmopolitan. Take in the aromas as produce is prepared before you and hear the oil popping as the chef works his magic, creating crispy, umami-rich tempura to be ... (read more)
Ginza Komon offers a seasonal feast of Japanese delicacies that are irresistible for sake lovers. From grilled eel wrap to shark fin stew, Chef Kotaro Asakura’s signature dishes show off his rich imagination and fine technique. He also stocks an impressive sake collection, including rare vintages su ... (read more)
A refined Japanese-style meat restaurant curated by Kikunoi, the celebrated Kyoto kaiseki restaurant with over 100 years of history. Located inside a renovated inn in the city’s historic district, Niku Unshu offers an omakase meal of delicate Japanese flavors and charcoal-grilled wagyu Chateaubriand ... (read more)
Tucked away in an atmospheric alley in Kyoto’s historic district, Sushi Ao invites guests to experience the essence of traditional Japanese culture. Produced by Kikunoi, the celebrated Kyoto restaurant with over 100 years of history, Sushi Ao’s cuisine weaves in traditional kaiseki dishes between co ... (read more)
Ginza Iwa sets itself apart in the sea of Ginza sushi eateries with its warm hospitality, comfortable ambiance and irresistible sake collection. Here, you will find an approachable and flexible chef who caters to preferences without ever compromising on the quality of his ingredients and craft. ... (read more)
Equally famous for being impossible to book and not accepting media attention, Nihonryori Hijikata sits at the pinnacle of Japanese dining. A career spanning 45 years has not quashed this chef’s dream to elevate his creations and surprise and delight guests with the best of Japan’s premium ingredien ... (read more)
Featuring the finest-quality fruits in gorgeous and tasty creations that will take your breath away, Haruka Murooka is a dessert restaurant where everything is made right before your eyes by a chef who is surprisingly not overly obsessed with sweets. Perhaps that is the reason for the sweet success ... (read more)
The casual, lively atmosphere of an izakaya is universally loved, and word of the enjoyable experience that awaits is rapidly spreading among visitors to Japan. Guests at Nakameguro Torimachi can enjoy typical izakaya fare alongside signature flavors from Torishiki – the yakitori restaurant group’s ... (read more)
In an extensive 21-course menu, the omakase at Toritsuki is a feast of bite-sized yakitori and seasonal dishes. A part of the restaurant group owned by Yoshiteru Ikegawa, Toritsuki stands out for its unique menu that incorporates elements from world cuisines. Using the same free-range Date chicken a ... (read more)
Adored for a decade by its long-time fans, Toriyoshi offers a delightful evening of charcoal-grilled yakitori and natural wines. A part of the renowned Torishiki group, every skewer here is grilled to perfection by the owner chef Shinobu Iida. Made with the belief that he is "putting his soul into t ... (read more)
Named toriyaki in lieu of yakitori, Toriyaki Ohana seeks a new kind of grilled chicken cuisine. Without using skewers, Chef Shintaro Sato demonstrates his skills in fine Japanese cuisine with a range of exquisite dishes such as the signature tsukune meatball and slow-cooked chicken rolls. Served on ... (read more)
Torikaze is a hidden gem for those who appreciate the art of yakitori. As part of the renowned Torishiki group, it upholds the highest standards set by its founder, Yoshiteru Ikegawa. At the heart of the experience here is the exceptional craftsmanship of the head chef, Yoshitaka Zeniya, who careful ... (read more)
Torioka is built on the idea of bringing back a traditional yakitori stall to modern dining. The latest addition to the famous Torishiki restaurant group, gourmands are flocking to Azabudai Hills to get a flavor of their charcoal-grilled cuisine. Melding the old and the new, Chef Takanori Oohira pro ... (read more)
Torishiki is an incredibly challenging restaurant to reserve. The chicken skewers are all cooked by a passionate master chef who is driving the yakitori industry in Japan and working to expand its pleasures to the whole world. Torishiki can be found down a small laneway not far from Meguro Stat ... (read more)
Produced by Takashi Saito of famed Sushi Saito, the young chefs of Sushi Tsubomi treat their guests with an impressive fare. Opened as a stage for Saito’s apprentices to showcase their skills, its second owner Keiya Kawaguchi offers superb Edomae-style sushi built on classic techniques. Using season ... (read more)
Make your way to Sushidokoro Ishibashi to savor Kyushu’s delicious sake and cuisine. Exuding a love for all things local, this place is loved by residents and out-of-towners alike for its successful formula that adds incredible craftsmanship to exquisite ingredients, and all served with a generous b ... (read more)
A long-time protege of famed chef Takashi Saito, Shunji Hashiba curates his original Edomae-style sushi with his refined craftsmanship and creative artistry. Using seasonal catches from across Japan, the omakase at Sushi Shunji flows with a rhythm, alternating between light and rich flavors. The ric ... (read more)
An authentic Kyoto-style kaiseki experience in the heart of Tokyo. Serving only six guests a night, Takahiro Yamagishi’s new restaurant offers the highest level of omotenashi - the Japanese way of hospitality. Seasonal ingredients like bamboo shoots and matsutake mushrooms are flown in daily from Ky ... (read more)
Smack your lips for the atmospheric Japanese ambiance and superb flavors of Yamazaki. Working within the clear definition of Japanese cuisine, the result of Yamazaki’s deep deliberation is a cooking style that bursts with the wholesome flavors and umami of each ingredient. At the helm is a culinary ... (read more)
Progressive, elegant French cuisine comprised of dishes dense with Japan’s charms and the rich sensibilities of a chef who feels at home both in France and Japan. Chef Beccat has the techniques and heart to take even peculiarly Japanese ingredients and create dishes that are a true expression of him ... (read more)
Focusing on the natural flavors of the ingredients, Ginza Okuda’s exquisite kaiseki meal narrates the story of the Japanese seasons. From salt-grilled sweetfish in early summer to baked matsutake mushrooms in the fall, Chef Eiji Iizuka’s refined cuisine captivates your five senses. Dedicated to pres ... (read more)
A lively trattoria in the heart of Sapporo dedicated to sharing the story of local Hokkaido growers. From aged Tokachi wagyu beef to homemade Okoppe milk mozzarella, Semina’s rustic northern Italian menu is a scrumptious feast of fresh ingredients from across the prefecture. Set in a cozy atmosphere ... (read more)
Using classic Edomae techniques, Chef Wataru Nakahara’s sushi brings to life the riches of Hokkaido delicacies. His craftsmanship is found in the subtle details such as the homemade kombu salt on the sea urchin and the shallots hidden in the salmon nigiri. Set in a tasteful ambiance, Shinonome promi ... (read more)
Find your sanctuary at Kowari from within a maze of buildings in central Sapporo. Let this chef entertain you and your palate with precious local wine pairings and visually stunning dishes featuring produce from his hometown of Minami-Kayane in Hokkaido. The beautiful, borderless cuisine showcases t ... (read more)
Experience Ishikawa’s unique terroir and traditions at respiración – a charming story of three childhood friends who vowed to one day reunite to create a restaurant after setting off on their individual paths to become chefs. It is modern Spanish featuring Ishikawa ingredients in a setting created b ... (read more)
Just as the restaurant’s name suggests, curious Tsutomu “Tom” Asai is always searching for new ideas. Founded on classic Italian techniques, his seasonal omakase menu weaves in traditions from other cuisines. The open counter brings guests closer to action where he slices fragrant Parsut prosciutto ... (read more)
A proud native to the port-city of Yaizu, Chef Daigo Sugiyama’s exquisite kaiseki cuisine reflects his obsession with local seafood. Using fresh catches from nearby bays, his signature dishes from grilled kinmedai to Japanese jack mackerel rolls are works of craftsmanship. Now considered one of the ... (read more)
Newly opened inside the Azabudai Hills complex, Yakitori Kumawaki is the latest endeavor for Toshiyasu Kumawaki, the mastermind behind the empire of members-only restaurants including Kuma no Yakitori 106. Serving Kyukyoku-dori, or “Ultimate chicken,” an original Kagoshima breed raised exclusively f ... (read more)
Honoring the teachings of Paul Bocuse, Joël Robuchon and Alain Chapel, Yoshinori Shibuya creates his own unique French cuisine with magnificent artistry. Dictated by what fresh ingredients are available on the day, he rarely puts the same dish on the menu. One of the few Relais & Châteaux names in J ... (read more)
Born the son of a butcher, Katsuya Wajima calls himself a “meat specialist.” Instead of the popular marbled beef, his signature steaks use leaner cuts of aged Kuroge wagyu that wins in both umami and tenderness. Offering a choice from the five best cuts prepared for the day, the meat is cooked to pe ... (read more)
The door to this hard-to-find members-only restaurant opens to you after ringing an elusive bell. Noguchi Jiro is the lovechild of a chef who simply adores delicious food and who, with his unique worldview, has created a self-described ten-seat circus for entertaining very special guests – a comfort ... (read more)
Delicious, approachable cuisine loosely inspired by washoku by a chef trained in the Osaka style of counter dining called Naniwa Kappo. Exposure to some of the world’s most exquisite wines encouraged Koketsu to develop a style incorporating many elements. The chic, cheerful atmosphere and superb col ... (read more)
Born out of love for his home of Awajishima, Chef Kota Ono’s dynamic kaiseki cuisine is made using luscious ingredients from the island off Japan’s Seto Inland Sea. From striped beakfish sashimi to straw-grilled wagyu steak, he sources almost all his ingredients from growers in the region that he ha ... (read more)
A new face to Osaka's fine-dining scene, self-taught Chef Hiroki Matsuoka turns yakitori into a gastronomic experience with impressive technique and creativity. Black Satsuma chicken is first aged to deepen its flavor and charcoal-grilled for a smoky, juicy finish. The rich broth of the signature ra ... (read more)
An escape from the everyday, ASAHINA Gastronome’s French cuisine with a Japanese touch is perfection, with each plate a stunning work of art. From the instant you step inside until it is time to go home, you can expect to be treated to exquisite cuisine and hospitality. Located in the financi ... (read more)
Aspirations so high they surpass the sky: that is the meaning behind the name Ryō-shō, showing the chef’s intentions to delight his guests. With the chef’s charming character, a breathtakingly elegant space, incredible food, and perfect wine selections, this is an experience sure to exceed the highe ... (read more)
Using seasonal delicacies from across Japan, Sushi Hayashi’s omakase brings together the best of Edomae and Kyoto-style sushi. Building on his 25-year experience including a year working abroad, owner chef Yoshio Hayashi entertains guests from all over the world with traditional local specialties li ... (read more)
Restaurant Mio Kojima offers a modern French cuisine that is unique in approach and experience. Experimenting with his library of spices and fermentation techniques, the chef creates an artful gastronomic experience using seasonal produce from across Japan. He also implements a number of ecological ... (read more)
Opening its doors in 2023, Hakunei is the latest addition to the top fine-dining group led by Ryoji Hayashi, the restaurateur behind the successes of Sazenka, Myojaku and Ippei Hanten. From flan de foie gras to straw-smoked venison, the 26-year old head chef Dai Hayashi showcases his delicate modern ... (read more)
Gourmands who have long beaten a path to Kokura in Kyushu need to update their destination to Tokyo’s Minami-Aoyama to devour the delicious cuisine at Sushi Takemoto. Embarking on Tokyo's fiercely competitive sushi scene, Chef Takemoto is confident that the ambiance he has created and his skills as ... (read more)
Classic French served in a modern tempo. The atmosphere at CIRPAS is chic and friendly, as you sit along the long counter and watch the young head chef in the open kitchen. Trained under starred Dominique Bouchet, Takashi Yoshida curates an artistic menu using high-quality ingredients like Hokkaido ... (read more)
Inheriting the spirit of craftsmanship, Chef Taketo Isoda’s passion remains solely on the quality of his cuisine. Focusing on subtle details like sequencing and balance, the experience at Isoda is all about savoring the Kyoto-style kaiseki meal from start to finish. From sweet sea bream sashimi to l ... (read more)
Finest Kobe beef, grilled in a charcoal-fired rogama oven. Born out of love for Japanese wagyu, Ichimiya’s French-style menu offers an impressive full course that will infatuate any meat connoisseur. From aromatic tartar to sirloin steak, the chef uses the finest cuts of a purebred Tajima cow that w ... (read more)
Learning from the old to seek the new. Inheriting his father’s restaurant, Chef Go Muroi’s menu at the renewed Kappou Muroi incorporates his own unique approach to traditional Japanese cuisine. Using selective ingredients from Okinawa soft-shell turtle to charcoal-grilled eel, his seasonal dishes ha ... (read more)
A devout student of traditional Edo culture, Keiichiro Koizumi offers a new sushi experience using forgotten techniques. Upturning the norm of modern sushi, the rice served at Aoyama Sushisen is cold and firm, following the authentic style from 300 years ago. Topped with melting otoro tuna and sweet ... (read more)
A self-declared minimalist, Akai’s owner/chef holds few possessions, not even a business card – that traditionally essential item in Japanese culture. He values every life in every sense, carefully selecting local produce and working his culinary magic to maximize the innate flavors in their freshes ... (read more)
Breaking the traditional standard, a team of three young chefs have come together with a vision to offer the best sushi they can create together. Leveraging their experiences as well as their differences, Sushi Hijiri is a collaboration of craftsmanship and ideas, allowing them to evolve the traditi ... (read more)
An exclusive members-only restaurant, Kuma no Yakitori 106 is opening its doors to TABLEALL. The high-end restaurant group has been evolving the casual street food into a gourmet experience, offering premium breeds of chicken that you can’t savor elsewhere. Toshiyasu Kumawaki, the mastermind behind ... (read more)
Located in the heart of the old garment district, Tenjaku’s renewed concept for Kyoto-style kaiseki offers a delightful experience. Taking on the restaurant previously owned by his grandfather, Ryo Nishioka creates a seasonal menu of tempura and kaiseki courses by adding his own touches to the tradi ... (read more)
With a chef who embodies the service spirit, putting guests’ comfort first in a setting of beautiful teahouse architecture and wowing them with delicious cuisine, Gion Nishikawa offers an exquisite Kyoto dining experience. He has a generous, friendly style, speaking effortlessly with Japanese and fo ... (read more)
A traditionalist, Takayuki Hiraishi has spent over 16 years deepening his craft of tempura. His artistry makes sure the deep-fried tempura is light and crisp, allowing the guests to enjoy the meal to the very last dish. Also a passionate wine lover, the chef stocks an impressive collection of rare v ... (read more)
Six thousand miles away from the hills of Spanish Basque region, a team of Japanese chefs is recreating the artisanal grilling cuisine of Asador Etxebarri. Inheriting the craft of the world-famous restaurant, bb9 in Kobe offers art-like modern cuisine using delicacies from Australian black truffles ... (read more)
Committed to the craft for more than two decades, Chef Kazuki Yaguchi’s passion is to offer the highest quality tempura using techniques that have been passed down by masters before him. Coated in light and crisp batter, fresh shrimp and sea urchins are fried to perfection in front of your eyes. Loc ... (read more)
Trained under master chef of renowned Sushi Sho, Chef Kenji Oana offers an exquisite Edomae-style sushi by adding his own culinary touch. Alternating between beautiful small plates and sushi made with flavorful red or white rice, starred Takumi Sushi Owana is a delightful experience from start to fi ... (read more)
The evening begins in a curious manner – an obscure location that makes you fumble for the map and a handwritten post-it note of the restaurant name casually stuck to the front door. But rest assured, you are in the right place – this is Kanjo, and it is time to feast on duck. Duck lover or not, be ... (read more)
Two stars were bestowed on Myojaku in the first release of the famous guidebook after this restaurant opened its doors. From the flavors and interior to the chef’s skills, personality, and polished sensibilities, it is clear why this jewel of Japanese cuisine joined the ranks of impossible-to-book T ... (read more)
Inspired by the vibrant Hong Kong food scene from street food to fine dining, Ippei Hanten’s contemporary Cantonese cuisine brings together layers of hidden flavors. Leveraging his 20-year expertise in Chinese cuisine, Chef Ippei Adachi’s dishes are delicate and complex, from tofu-skin wrapped cheun ... (read more)
Hidden inside a small house with no signs and no telephone number to call, Nikuryori Yama is the best kept secret for wagyu lovers. Using only the highest-quality Japanese black beef, the omakase course offers a carousel of rich flavors from Korean-style sirloin tartare to salt-grilled tongue. With ... (read more)
Incredibly reasonable and unpretentious, you are guaranteed delicious yakitori and a good time at Osaka’s Goichi Higobashi. Every guest will find satisfaction in the chargrilled foods and free-flowing drinks served by a down-to-earth chef who loves art, sports, and, most importantly, barbecue. ... (read more)
An artful modern French that vows to the highest aesthetics. From the extravagant decor to the 1,000-bottle wine collection, Chef Junichi Nakamine is committed to curate the finest gastronomic experience to every detail. The signature spring rolls are like flower-decorated gems, while the majestic a ... (read more)
Founded by Thai epicure Beer Peragate Charoenpanich, Bia brings together the luxury of Japanese cuisine with the essence of Thailand, creating a one-and-only fusion experience. Using Japan’s finest delicacies from shark fin to bluefin fatty tuna, Bia’s cuisine layers Thai spices with delicate season ... (read more)
Straightforward Japanese cuisine with no glitz nor glamour: at Oryori Katsushi, each deeply satisfying dish features the chef’s exquisite dashi. And in everything, he's in perfect step with his wife, the proprietress, affording this space a cozy, warm atmosphere. Your body will soak up these gentle, ... (read more)
In the mountain escape of Karuizawa in Nagano, just a one-hour bullet train ride from Tokyo is a woodfire grill restaurant unique in its story and the firewood that imparts all the flavor. Make a trip to breathe in the fresh air, dine at Makiyaki Kakehashi, and savor the charms of the local land thr ... (read more)
Located at the foot of the Yatsugatake mountain range, Mumyo is an escape for those looking to go off the beaten path. While enjoying the stunning nature of the highlands, the modern Japanese cuisine showcases seasonal produce and vegetables, many of which are picked on the day by the chef himself. ... (read more)
Inheriting techniques passed down for centuries, Hideki Nakajima is on a mission to create his own style of Edomae-style sushi that suits the modern times. Here at Edomae Sushi Hanabusa, the veteran chef applies various curing and resting techniques to bring out the best umami of the fish. Enjoy an ... (read more)
Endorsed by some of Japan’s top sushi masters, Sushi Takeru is the newest addition to the finest sushi experience Ginza can offer. For Takeru Watanabe, a former Kyubey apprentice, his approach is simply to focus on craftsmanship and quality. Like many of his dedicated gourmet fans, be blown away by ... (read more)
The wonders of Japan through a lens of fine Italian cuisine are served from an intimate, stage-like counter. As the cuisine changes regularly along thematic lines, each visit offers a new taste experience, and with so much flavor in unseen components, unexpected and highly pleasing taste sensations ... (read more)
A vivid red shop curtain beckons you into Kyoto’s Nikuryori Kanae – an exhilarating space run by passionate, food-loving siblings. Every element of the experience is guided by the pair’s incredible sense of ingredient selection, complementarity, and desire to surprise with new taste sensations. It i ... (read more)
In the heart of Kyoto, a talented young chef is taking on a challenge to reimagine Japanese cuisine. Experimenting with nontraditional ingredients, Chef Tsukasa Miyashita is devoted to creating new flavors that entertain his guests. A former apprentice at renowned Gion Sasaki, he is set to take his ... (read more)
While most restaurants specialize in one genre of Japanese cuisine, Temmabashi Fujikawa brings together the best of traditional dishes and top-quality tempura. Rather than trying something different, Chef Shinji Fujikawa’s approach is to cook the best possible version of each dish. Their signature t ... (read more)
As if invited to the chef’s own home, MAKINONCÎ offers the finest gastronomic experience without all the formalities. In his denim cap and mosaic black apron, Chef Hirokazu Makino welcomes his guests to his open kitchen inside the hilltop restaurant. Through great conversations about the food and th ... (read more)
A true piece of history. Located at the foot of Kanazawa Castle, Tsubajin is among the oldest ryotei restaurants in the region. The founding family came to the province about 400 years ago as craftsmen who specialized in traditional sword guard (tsuba) making. The details of the restaurant’s rich hi ... (read more)
Lured by the region’s affluent culture, Osaka-born Seijiro Koizumi brings top-level tempura to the culinary stage of Kanazawa. Set inside a graceful traditional Japanese house, Tempura Koizumi is among the few restaurants in the city that specializes in the art of tempura. Using fresh seafood from l ... (read more)
Opened in 2020, Sushi Ikuta is a perfect new find for visitors looking for excellent value. Tucked away from the bustling streets of Katamachi, the restaurant’s elegant and simple exterior creates an inviting atmosphere. Inside, the young owner Takeshi Ikuta greets with a friendly welcome, making ev ... (read more)
Chef Mitsuhiro Kibatani’s restaurant was born out of his love for the Hokuriku region in northwestern Japan. A Toyama native, his culinary goal is to reinvent a style of sushi that is unique to Hokuriku, and stun his guests with the incredible quality of the local seafood. The sake selection as well ... (read more)
Many visitors to Sapporo are familiar with the Susukino nightlife district, but Sushi Tanaka beckons you a little away to a quieter place of unmatched individuality. A food lover from childhood, the chef has been singularly devoted to sushi since his teens. He is fascinated by sushi as a uniquely Ja ... (read more)
Parco Fiera is gastronomy built on creativity and sustainability. Make the trip and be wowed by the chef’s spirit of craftsmanship fostered from his earliest days. Centered on cured meats and fermentation techniques, the cuisine is a gift of love from the chef based on careful consideration for gues ... (read more)
Tempura Masa is a restaurant within a restaurant showcasing Hokkaido seafood and produce in a course of Japanese cuisine featuring deliciously light tempura. Step inside to enjoy the fascinating story of a passionate food family and a meal that has no parallel anywhere in Japan. Do not despair w ... (read more)
Tokyo’s loss is Sapporo’s gain. With the homecoming of an incredibly skilled chef, Sushi Shota delivers authentic Edomae sushi and premium maguro direct to the plates of Hokkaido locals. Add to this fare that goes beyond tsumami appetizers into dishes of Japanese fine dining, and we can see why gues ... (read more)
Sushi Miyuki shines as a beacon of an emerging sushi style in which an up-and-coming sushi artisan is given a stage to showcase their cuisine with the firm backing of a seasoned professional. Chef Konno is simultaneously a picture of youth and fortitude. The stunning sushi he serves and his inimitab ... (read more)
A culinary and cultural journey through fine wine and fine food, Sushi Yoshida’s appeal is in a unique worldview that allows the chef to delight guests with creative sushi and heavenly pairings. In a city flooded with choices when it comes to sushi, be sure to put this one on the top of your list. ... (read more)
Lashings of delectable ingredients and originality are the key to the successful formula at Ao, whose chef inserts his unique worldview into every element of dining. A free, slightly mischievous spirit with golden locks, he lacks a colorful resume but is determined to achieve accolades with cuisine ... (read more)
Dive deep into Japanese culture at Takagaki no Sushi to savor old-fashioned Edomae goodness. Pure and simple in a style of which very few sushi restaurants remain, this restaurant stands out in a sea of Tokyo sushi eateries for its combination of traditional flavors and charm. From interior t ... (read more)
A beacon among authentic counter restaurants – a waning style – Kappo Shinsuke is all about premium ingredients in simple preparations that strip away superfluous elements and garnishes, served straight from the chef’s hands to guests. The comfortable atmosphere created by the mother-son team puts g ... (read more)
Middle by name but not in experience: the feeling of escape is so intense that you will forget where you are. Immerse yourself in this ornate restaurant with a view of the passing seasons along the romantic Kamo River of central Kyoto. The chef and owner’s astonishing international resume has inspir ... (read more)
Sushi Hanaguruma is the talk of Nagoya because it signals the arrival of authentic Edomae sushi in this central Japanese city. It challenges the perception that all the best sushi is in Tokyo and delights guests more familiar with the sumptuous creations of the restaurant owner described as a “maste ... (read more)
Inheriting the flavors of the impossible-to-book Kyotenjin Noguchi, the Gion restaurant Noguchi Tsunagu’s popularity is found in the warmth of its head chef and the unique course combining classical Japanese cuisine with more casual creations. Add to that its location on Kiritoshi Street in Kyoto’s ... (read more)
The ultimate in gourmet entertainment, Yakatabune Takamistu is a pleasure boat for gourmands to soak up the sights of Tokyo from the water while dining on sublime sushi and sipping beverages from a mind-bogglingly diverse drinks collection. So if you have ever been curious about the pleasure boats – ... (read more)
Cenci is on even more people’s bucket lists since being selected in Asia’s 50 Best Restaurants. Led by a chef whose culinary talent is unquestionable and whose generosity as a person grows with each passing year, up-and-coming chefs around Japan seek to emulate his life and restaurant style. Add to ... (read more)
At the top-class, lunchtime-only Sushi Sanshin not far from Osaka Castle, you can devour delicious sushi while soaking in the beauty of the natural light in a quaint traditional Japanese house. Sushi Sanshin has won the hearts of guests, sushi rice brokers, and producers through its delightful cuisi ... (read more)
Cheers of joy broke out when this restaurant opened in July 2022, answering the prayers of those unable to book a seat at Kyoto’s award-winning Tominokoji Yamagishi or seeking a more casual à la carte style. After four dishes featuring the same prized ingredients and dashi as at the parent restauran ... (read more)
Kyoto has a proud culture of dining on beef and a multitude of yakiniku grilled beef restaurants to match, but one that stands out from the crowd is Yakiniku Yamachan. It was opened in April 2020 by Ryuji Yamagishi, younger brother to the chef-owner of the notoriously hard-to-book Tominokoji Yamagis ... (read more)
The popularity of Fukuoka’s Yakiniku Sudo Haruyoshi becomes clear once you experience the chef’s overwhelming love for yakiniku chargrilled beef, careful consideration of the best preparation for every beef part, and thoughtful hospitality. This is an opportunity to experience the different textures ... (read more)
Crowned with the chef’s name, naoto.K is the culmination of an illustrious 40-year career driving Japanese French cuisine. Naoto Kishimoto stands at the helm of a dedicated team totally in step with each other lavishing guests with the whole gastronomical experience. The focus here is on two meaning ... (read more)
For the depth and delicate umami of chicken, Yakitori Ichimatsu tops the list, delivering culinary bliss through the sumptuous flavors of yakitori in a full-course dinner. Because of its straightforward chargrilled preparation, yakitori demands great-tasting quality ingredients and a chef’s skilled ... (read more)
Shojinryori Daigo must not be missed for the quintessential traditional Japanese dining experience in the heart of Tokyo. A splendid feast for all and the perfect choice for vegans; nowhere else in the metropolis can you soak up an atmosphere like this over dinner, with a traditional Japanese garden ... (read more)
Escape into a blue cube in the middle of Sapporo’s Susukino pleasure quarter to delight in a moment of French food and natural wines that honor classical elements while daring to do something new. aki nagao is an unparalleled dining experience that weaves together French techniques, Hokkaido produce ... (read more)
Tucked away in Maruyama, Sapporo, Sushi Sohei is a wonderfully cheerful place to savor sushi on the far north island of Hokkaido. The chef is a standout among sushi artisans with solid language skills adding international flair to a career that has seen him wield his sushi knives from Hawaii to Hong ... (read more)
An experience filled with unique touches makes Sushi Akira stand out in Tokyo’s sea of sushi restaurants. Driven by an energetic young chef with a solid self-defined concept, the appeal goes well beyond the power of youth to share the worldview of a chef with the most profound respect for his roots. ... (read more)
At an unlisted location in a wealthy neighborhood whose details are only disclosed to the fortunate few, you might think this chef has his sights on the high-end market, but in fact, the vision for Sushi Taira is much simpler. A true craftsman, Chef Taira just wants to make delicious nigiri sushi. H ... (read more)
Exquisite skills, deeply cultivated sensibility, and a touch of playfulness to set guests at ease. Ichiu has just opened, but offering traditional Japanese cuisine and sushi – a combination sought after by every visitor to Japan – it feels like it is already on a steady road to success. Ichiu ha ... (read more)
A unique and perfect marriage of authentic kaiseki Japanese cuisine and exquisite wines. Nakasu Matsu is a wonderful story about the reunion of elemsuentary school classmates — a chef and a sommelier — who bring diverse skills to a brand-new dining experience in their hometown. The formidable pair w ... (read more)
The chef’s classic and sincere approach to Edomae sushi is complemented by the restaurant’s name, an abbreviation of the casual Japanese phrase for “let’s go!”. That discrepancy is precisely the appeal of Higashiazabu Saiko, where guests can enjoy meticulously prepared morsels of sushi within a care ... (read more)
Refreshingly minimalist, stripped of all adornment. At Imoto the spotlight is on delectable Japanese cuisine and exquisite tableware, indulging guests in the sights and flavors of each season from their front-row counter seats. Tucked away somewhat from the busy districts of Tenjin and Daimyo, t ... (read more)
Tsugumi offers the best of Kyushu prepared in the skillful hands of a Kyoto-trained chef. The authentic Japanese cuisine pays homage to all things Kyushu, from produce to tableware and sake. While it is the food that will entice you here, a deeper sense of all that Kyushu has to offer is the added r ... (read more)
A high-end yakitori restaurant serving the premium and coveted Kobe Takasaka chicken, which features an exclusive distribution to a limited number of restaurants in Japan. With a wide range of experience focused on Japanese cuisine, Adore Shinohara, the chef-owner at Yakitori Shinohara offers a slow ... (read more)
Delve deep into the world of exquisite beef at Nikuryori Oka, where the dining experience proves not all wagyu is created equal. Allow yourself to be totally satiated by an unbeatable location in the heart of Gion, a chef who obsesses over aged beef, and the chance to savor and compare three types o ... (read more)
A secluded yakitori restaurant that mirrors the touches of fine Japanese dining, Ebisu Torihiro offers an elevated yakitori experience that begins in an elegant waiting space. Whether you are guided to the beautiful cherry wood counter or whisked away to the spacious private room, the mouthwatering ... (read more)
Kotan epitomizes elegant simplicity in every sense. The modern yet very Japanese space intensifies your anticipation as this escape from the everyday begins. Slowly shifting your focus from the interior to the tableware and on to the delectable sushi, allow yourself to delight in the total Japanese ... (read more)
After mastering the art of Edomae sushi at Sushi Masuda, a successor of the legendary Sukiyabashi Jiro, chef Masashi Yamaguchi has opened his long-awaited restaurant. Drawing on his experience at several renowned hotel sushi counters in Tokyo and Kyoto, Yamaguchi creates inventive appetizers and nig ... (read more)
With an outpouring of love for his hometown of Miyama and a familiarity since childhood with its wild grasses and wild game born from his mother's work making deli-style dishes, Chef Futa Kanda has opened his own restaurant in a highly dignified former bar in Gion, Kyoto. Antique rosewood chairs awa ... (read more)
Yama exemplifies the concept of chefs as artists from cuisine to ambience, tableware and glassware. The magic of this place evokes a sense of impending success in the vision to gain the first star in the assiette dessert category. Utterly satiated by the jewels devoured here, you will leave with a s ... (read more)
Ogata stands quietly in a quaint back alley in Kyoto and has been attracting foodies from all over the world with chef Ogata's skill alongside the use of top-notch ingredients. He opened the long-awaited Higashiyama Ogata branch in the autumn of 2021 inside Hotel Shinshoan, which opened at the same ... (read more)
A collaboration between chef Zaiyu Hasegawa of Den and chef Hiroyasu Kawate of Florilège, the restaurant focuses on its theme of "connect, tie, stick”, where the skewers express their original world. Both chefs have been awarded two stars and selected as one of the 50 best restaurants in Asia, makin ... (read more)
Sushi Kou is led by Mitsuhiro Hokayashiki, a sushi craftsman who has inherited the prestigious lineage of the renowned Sushisho in Yotsuya. His exceptional skills, combined with a unique sensibility, are evident in every aspect of the dining experience. With meticulous attention to detail—such as us ... (read more)
Three years after the closing of the beloved Kasumicho Suetomi, chef Yasuo Suetomi moved to a new stage and opened Suetomi. The sophisticated and unassuming space that gathers the finest is met by a variety of delightful dishes, echoing the personality of the owner himself. The restaurant provides a ... (read more)
This Japanese restaurant in Kitakyushu, northern Kyushu peninsula, educates you about Japanese traditions and cultures. Chef Shozo Matsuyama sources primarily local ingredients and presents them with his unique style. The dishes portray not only the aesthetics of the seasons, but also the unique int ... (read more)
The restaurant is run by Keita Tsutsui, who has the unusual background of being entirely self-taught in sushi techniques. His seriousness and dedication to sushi are on another level, and he relocated from Kochi to Hakata with his family in order to open his own place. His motto is “sushi restaurant ... (read more)
Guaranteed stimulation for all your senses, NARISAWA is the perfect opportunity to immerse yourself in authentic Japanese culture. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. It’s about gratitude for ... (read more)
Chuka Takase is a Chinese restaurant helmed by Kenichi Takase, who has devoted himself to preparing Cantonese cuisine for the last 30 years. Chef Takase is known as a chef who has reached the top echelon of hotel chefs. Many people may remember him as the chef of Sense at the Mandarin Oriental Hotel ... (read more)
Naoki Miyashiro, who in previous years has demonstrated his talent at several Japanese restaurants housed in high-end hotels, now exhibits this talent at his own restaurant. His expansive culinary skills are on full display here, not just in the tempura main courses, but in the other Japanese dishes ... (read more)
Delicate yet bold cuisine that piques the interest and the palate time and again: enjoy the chef’s unique sensibility in this space where time passes ever so quietly. Sumptuous unagi eel is central to the cuisine at Sumibiyaki Unagi Shun, complemented by seasonal ingredients. As though escaping the ... (read more)
Driven by a deep love for Shizuoka, Itamaetempura Naruse is absolutely worth a trip off the beaten track. From the produce to the passion and sheer culinary talent, each seemingly simple dish will mark your memory with outstanding impact. Jump aboard a shinkansen bound for Shizuoka and alight an ... (read more)
Indulge yourself with wagyu-focused Japanese cuisine in the glistening new complex of Azabudai Hills. Having already made its name for sumptuous beef dishes, Azabudai Nakamura is now next-level delicious with the addition of a brick oven and charcoal elements in a stunning new space. Azabudai Nak ... (read more)
With just one bite this seemingly simple cuisine delights the palate with unpredictably deep and savory flavor. Uosada is a seafood specialist starting with exquisite produce, developing flavor further with pioneering aging skills, and completing the preparation with Japanese seasonings (barring bon ... (read more)
This tiny restaurant is located on a backstreet in the town of Narayamachi in Hakata, where the nostalgic atmosphere of the Showa era still lingers. The cuisine at Ao juxtaposes this bygone setting, with its creative, modern edge. Hideyuki Kaneda’s cooking reflects his wide range of culinary experie ... (read more)
Beautiful cuisine with elements of surprise enjoyed in a striking space with fastidious touches at every turn. You’ll want to take snapshots for your travel journal of this unforgettable evening in Osaka. In the small laneways of the Fukushima neighborhood of Osaka, Rakushin’s hospitality is ste ... (read more)
The interior design of Sushi Ryujiro is opulent, yet the ambience Chef Ryujiro Nakmura creates here is casual and relaxing. The mood echoes that of Umi in Aoyama, where he previously served as Executive Chef. In November 2019, he opened his namesake restaurant just a short walk from Gaien-mae statio ... (read more)
After a ten-minute walk from Settsu Motoyama station through a peaceful residential neighborhood, the building with elegant wood walls and a Japanese-style lantern welcomes you. Sushi Kissui is the only sushi restaurant in Kobe to have earned two stars. Kissui means “absolute” or “without impu ... (read more)
Enjoy the peaceful air of Kaiseki Komuro with flavors of cha-kaiseki, a meal served during a traditional Japanese tea ceremony. Since opening in 2000, the two star restaurant has become a gem for urban gourmands that long to immerse themselves in the beauty of the seasons. Presented like paintings o ... (read more)
A masterclass in sushi: one moment in this space and you will appreciate why world-renowned chefs bow their heads to the brilliant master. Rather than focusing on procuring expensive ingredients, the chef’s attention is on wielding his traditional Edomae skills to shape the most premium sushi. The s ... (read more)
Embodying Kyoto and all its elegance in the far north capital of Sapporo. Authenticity and passion underlie the chef’s ability to showcase the bounties of his beloved birthplace, elevated to a form typically only found in Tokyo or Kyoto. Space, cuisine, and the chef himself – the regal feel of it al ... (read more)
A flavor of Kyoto in the heart of Osaka. Found in the historic district of Nishitenman, Oimatsu Kitagawa brings together seasonal delicacies from across Japan in a breathtaking traditional kaiseki menu. Prepared by Chef Toru Kitagawa, who had to give up cooking for a while due to chronic wrist pain, ... (read more)
Set in an old wooden house built in the early Showa era, Ueda’s traditional-style sushi shines like gems on antique tableware that the chef and his wife have together collected over the years. Serving only six guests a night, the gracious hosts promise an indulgent experience with a seasonal omakase ... (read more)
Fueled by great curiosity, Chef Norihito Endo brings the tradition of sushi up to date. A passionate student of Japanese culture, the young owner chef curates a beautiful seasonal menu that is built on tradition but is also evolved with his own unique approach. From its exquisite tea pairing menu to ... (read more)
A perennial winner of three stars since 2008, Ginza Kojyu continues to push the boundaries of traditional Japanese cuisine. A believer in honmono, a Japanese concept of authenticity, Chef Toru Okuda’s dishes celebrates the four seasons using the finest delicacies from across the country. Every aspec ... (read more)
In an unquestionable place at the pinnacle of Japanese cuisine, Gion Maruyama is Kyoto at its most elegant best. Cultural elements of tea ceremony and traditional kaiseki cuisine flow throughout the complete dining experience, offering every guest their very own moment to revel in true Japanese hosp ... (read more)
Kenninji Gion Maruyama is the newer masterpiece in a group that occupies an unquestionable place at the pinnacle of Japanese cuisine. Guests are immersed in true Japanese hospitality, gaining insight into traditions of tea ceremony, kaiseki cuisine and the historical district of Gion in a beautiful ... (read more)
This is the first yakitori restaurant that we’ve welcomed to the TABLEALL family. While charcoal-grilled skewered chicken is commonly loved as street food, the complexity of Torisho Ishii’s cuisine has astonished us. Using supple Kumano cage-free chicken, each skewer is grilled to perfection. Winnin ... (read more)
Newly opened in February, 2025 the restaurant is located just a few minutes from the busy Fukushima Station in central Osaka. Set with a pleasantly minimalist and modern exterior, take a moment to appreciate the subtle details of the architecture that make the place so special. The thick black door ... (read more)
Taking gorgeous to extremely new heights, the chance to bask in the exquisite ingredients and sheer talent of this chef are without a doubt worth the hefty price tag they command. Whether this is best described as the evolution of sushi or exploration in an entirely new genre is irrelevant; Tokyo ca ... (read more)
A true flavor of Kyoto in the heart of Ginza. Leaving behind his lifework in the old capital, the former chief chef of Wakuden has embarked on a brave challenge of recreating an authentic experience in Tokyo. From the water used to make the dashi to the variety of fresh produce, Ginza Fujiyama takes ... (read more)
Hidden behind the grand Kabukiza theater is a little sushi restaurant that is built on old traditions. Perfected with original techniques, the unchanged flavors of Kobikicho Tomoki has been treasured by long-time fans. Praised with two stars in the competitive Tokyo sushi scene, the meal here is a t ... (read more)
Classic, yet anything but conventional, from the old-fashioned restaurant name Hachizaemon to the rice not found anywhere else. The chef’s sushi infatuation is palpable, and while he seems shy at a glance, his vision is clear, and guests will be captivated by conversation on his bold choices as to r ... (read more)
In the heart Nagoya’s entertainment district is a little sushi bar that offers a grand world of its own. The moment you step inside the restaurant, its elegant and still air sets the tone for the sophisticated meal to come. Serving only six guests at a time, the delectable menu is carefully curated ... (read more)
Joining the emerging gourmet neighborhood of Higashi Azabu is a classy little sushi bar run by a young husband and wife team. Set in a sophisticated ambiance, Sugaya is founded on passion to create their own signature dishes using the best catches from across Japan. Enjoy the subtle details of the b ... (read more)
The relocation of the impossible-to-book Osaka-based Sushi Saeki to the grounds of picturesque and culturally important Nijojo in Kyoto has created a sensation in the sushi world. A stunning garden landscape, expansive luxurious space, and cuisine filled with the fastidious modern touches of a skill ... (read more)
For well-heeled world travelers, a set of Louis Vuitton luggage is a luxury worth paying for. For Chef Takamitsu Yasuda, it’s the perfect counter to serve his delectable morsels of sushi. Famous for its impressive offering of sea urchins and fatty tuna, Sushi Takamitsu lures fashionable guests with ... (read more)
Hassun feels like it has been polished by the passing of time, with a charming old-style air rarely felt in these times. The chef’s sharpened sensibilities create a dining experience that is the picture of Japanese refinement, and true to the restaurant’s name, Hassun has perfected the art of captur ... (read more)
At Sushidokoro Amano, enjoying the best fish is not just about tasting but about learning where they came from. Formerly a fishmonger, Chef Yoshihiro Amano is an expert at sourcing the freshest catches from across Japan, and knows precisely the best way to prepare them. Simple recipes like snapper s ... (read more)
Fascinated by the art of charcoal grilling, a Kyoto chef reimagines traditional kappo cuisine with style and originality. Using only the finest ingredients, Sumibikappou Ifuki’s signature dishes such as seared tuna and roast bear are perfected by his self-taught techniques and exquisite aesthetics. ... (read more)
Infused with the splendor of Hokkaido from the scenery surrounding you to every scrumptious bite, to dine at Nihonryori Komatsu is to be enchanted by the highest level of elegance, sophistication and Japanese hospitality. Making the most of the splendid riverside setting in the Maruyama Park ar ... (read more)
In the heart of Tokyo’s gourmet mecca, two chefs have teamed up to bring together oven-grilled Kobe beef steaks and superb French flavors in a single experience. Using a special charcoal-fired brick oven, thick chunks of marbled Japanese beef are cooked to perfection, complemented with a seasonal me ... (read more)
A treasure in these times beautifully combining nostalgic ambience and style with modern flair, this three-star Japanese restaurant presents simply delicious, clean cuisine featuring the very best Hokkaido has to offer. The joy of Tsubotsubo’s exquisite cuisine is matched by highly personalized serv ... (read more)
Kyokaiseki Hachisen is a couple’s long pursuit for the ultimate kaiseki experience. From exquisite seasonal recipes to subtle details like hand-picked flowers, Masayoshi Amano and his wife have enchanted guests with their warm hospitality for thirty years. Curated by the chef who is also a Zen pries ... (read more)
Susukino Sushikin was born out of pure passion. Instead of going through formal training, Yasuaki Matsuhashi chose a self-teaching method where he would go and try out the best sushi bars in Tokyo and then attempt to figure out their recipes entirely on his own. The countless trial and errors have m ... (read more)
Kaiseki meets wagyu. Breaking old molds, the young chef of Towa stages Japanese beef at the heart of his seasonal menu. With a deep passion for meat, he handpicks premium-ranked cuts from not only Kobe but also top ranches in Tajima, Hitachi, Sendai and Nozaki. Despite the classic foundation, the me ... (read more)
If you are in search for the best bluefin tuna in Osaka, look no further. Owned by a young chef that left his long-established family restaurant to test his own potential, Sushi Oga is among the selected few that sources from Japan’s top tuna vendor Yamayuki. Served on a refined collection of antiqu ... (read more)
From gem-like torotaku sushi to matsutake mushroom sake, every course at Sushi Minazuki is one of its kind. Not only beautiful to look at, the cuisine of this rare Osaka find become even more memorable with Chef Takayuki Saki’s friendly hospitality. Set in a curated decor with rare antique tableware ... (read more)
Committed to creating dishes he can truly call his own, the young and humble chef of Oryori Tsuji is on a mission to seek new ways to savor Japan’s seasonal delicacies. The subtle yet beautiful combination of ingredients, flavors and techniques is what makes this little one-star find so unique. Set ... (read more)
Devoted to creating a world of its own, the cuisine at Hamagen stands at the intersection between tradition and originality. Perfected by the chef’s commitment in sourcing the finest quality fish and his exquisite taste for antique decor, this rare Nagoya find scores equivalent of top gourmet establ ... (read more)
CHIUnE redefines your culinary perceptions with seemingly simple but stunningly presented dishes made by a chef who is often described as a prodigy. A look at his pedigree goes some way to explaining his talent, but there is something unique about his style that conveys both elegance and warmth. ... (read more)
Redefining Nagoya’s local dining scene is a young chef with a vision to reimagine authentic French cuisine. Made to leave “resonance and memory” in the guest’s mind, the curated recipes at Reminiscence ride on his creativity to transform seasonal ingredients into flavorful works of art. Book early t ... (read more)
In a relaxed yet authentic fashion, Gensai fuses the true essence of the two gourmet capitals, bringing together the rich seasonal finds and long-established techniques. Based in the historic port city of Kobe, the kappo restaurant has become an ultimate favorite among local foodies, extending its g ... (read more)
For almost two decades, Azabu Yukimura has continued to evolve the long-established art of Kyoto cuisine in the heart of downtown Tokyo. From sweet fish in the summer to winter Hokkaido crabs, the three-star restaurant perfects seasonal flavors with refined recipes born out of conversations with its ... (read more)
Mentored by some of the leading sushi masters of Ginza, a young chef is embarking on a new chapter with a restaurant he can call his own. Melding traditional principles with new ways of thinking, Sushi Ishiyama is emerging as the latest favorite among Tokyo gourmands for his promising talent. Set in ... (read more)
At the heart of Tokyo’s gourmet mecca is a true sushi establishment that is carrying on its decade-long streak of star wins. The exquisite meal at Sushi Kuwano is a delicate and refined experience, curated by a master chef who takes each day like his first day on the job. His studious and humble nat ... (read more)
Run by chef Rei Masuda, who excelled his skills at some of the best sushi restaurants in Japan, such as Tenzushi in Fukuoka and Sukiyabashi Jiro in Ginza, the new Sushi Masuda opened two years and a few months after the closing of the former establishment. Already booked up by guests who have been a ... (read more)
Hidden in the lush mountain on the northeastern end of Kyoto, Hirasansou continues to evolve an old tradition. For over three generations, the small inn has greeted hikers who have made their way to savor seasonal catches like wild sweetfish and game meats. Set in a gorgeous decor that marries moder ... (read more)
A groundbreaking and refreshing new style has arrived in Tokyo, stunning guests with presentation and flavor enhanced by the very exclusive nature of the experience. Whether you enjoy a decadent cake or are the fortunate group each day to dine in the private restaurant, été leaves a deliciously deep ... (read more)
Founded on passion passed down from his father, a young chef has his heart set on building the top sushi restaurant in his hometown of Fukuoka. Committed in buying from local fishermen, Sushi Karashima offers a treat of flavorful seasonal catches, perfected by traditional techniques and exquisite Ka ... (read more)
If you are wondering if the hype around Florilege Asia’s 50 Best is deserved, it is – totally and undeniably. Allow yourself to be woven into Florilege’s beautiful anthology of stories presented by a Japanese culinary ambassador and leader of French cuisine in Tokyo. Every plate is a stunning displa ... (read more)
With refreshed aesthetics of the current generation as well as a new name, Sushi Shunsuke is embarking on a new chapter under a young master chef. Carrying on his mentor’s obsession with the perfect rice, Chef Shunsuke Takaoka is testing the potential of sushi even further with techniques he can cal ... (read more)
A peerless culinary destination has been born. Having revolutionized the art and coaxed guests from near and far with jaw-droppingly delicious tempura at its Nagoya restaurant, Tempura Niitome now embarks on a new chapter in the latest high-rise complex in the vast Tokyo metropolis. TABLEALL guests ... (read more)
A meat lover’s haven. Yakiniku Jambo is among Tokyoites’ favorite Korean BBQ, serving top Japanese black wagyu, drizzled in family-secret sauces. Prepared by true meat experts, every slice is grilled to perfection and complemented with delicious sides. Come hungry to flavor the full assortment of th ... (read more)
With a fetish for temperature precision, Sushi Nanba presents you with delectable morsels of seafood and rice whose formulation has been calculated down to the degree. The terse chef needs few words because his handiwork does all the charming. With traditional Japanese taste in a modern setting, Sus ... (read more)
Fukutatei is certain to delight beef lovers and wine lovers alike with its course cuisine showcasing irresistibly delicious steak and its eye-popping cellar collection. The mesmerizing red charcoals within the majestic brick oven tantalize your taste buds, and a front-row counter seat allows you to ... (read more)
Leading Osaka’s fine restaurant scene is a master chef who seeks for the most natural way to savor sushi. “Gentle sushi” as he describes it, Harasho’s cuisine is minimalist in approach while founded on classic Edomae principles. Focusing on the pure flavor of the fish, the restaurant continues to ea ... (read more)
Set in a picturesque Kyoto riverside is a restaurant that brings a smile to all its guests. Warmly welcomed by the chef and his wife, Tokuwo curates a stunning traditional cuisine that embraces local flavors and authentic techniques. From the paintings on the wall to every piece of tableware, the me ... (read more)
Trusting nothing but his instinct, an ex-Japanese salaryman is embarking on a culinary challenge. Creating a kind of wonderland, the self-taught chef curates a truly unique dining experience that has won him a star in just 18 months. Augmented by his eclectic aesthetics and lively performance, class ... (read more)
Chinese cuisine meets contemporary artistry. From fried dumplings to dan dan noodles, Wasa reimagines classic Chinese dishes with a modern touch. Relocating from Roppongi Hills to a new space in Ebisu, Chef Masataka Yamashita continues to refine his eloquent menu using only the highest quality ingre ... (read more)
The most elusive sushi seat in Japan is found in the city of Kokura on Japan’s southern island of Kyushu. Gourmands from around the world jostle for one of just five seats at Tenzushi, which serves unparalleled cuisine described by the chef as “sushi by addition”. Inheriting the style forged by his ... (read more)
At the heart of the bustling Tokyo restaurant scene, a rising star chef is redefining the way of Edomae sushi. Melding classic craftsmanship with eccentric ideas, Sushi Hashimoto curates a new world of his own that stages an imaginative, stimulating and delicious experience. Since opening in 20 ... (read more)
A visit to this reborn home of Japanese cuisine is a must! Deliciously filling the giant footprint left by Kasumicho Suetomi, the cuisine at Kasumicho Yamagami is superb already, so the future promises much excitement. The character of this eatery can be felt from the moment you spot the beautiful c ... (read more)
For more than half a century, Ryotei Sagano has been refining a culinary experience that conveys the true essence of Japanese culture. Set in breathtaking traditional architecture overlooking the Naka River, the authentic kaiseki restaurant embraces every aspect of local craftsmanship and hospitalit ... (read more)
Intricate, subtle yet sophisticated. These words not only describe the beautiful traditional dishes of Shirogane Nishida but the character of the master chef himself. With a passion to present the best of Fukuoka with an impressive culinary resume, Chef Shingo Nishida brings the region’s seasonal fl ... (read more)
Honkogetsu embodies the Japanese aesthetic, infusing its goodness into cuisine, tableware and setting, showcasing ingredients you may have never heard of before thanks to the creative mastery of Chef Anami. Despite being just six years away from his 75th birthday, which he suggests could be the goal ... (read more)
Loved and praised as “Sasaki Theater,” this one-and-only Japanese restaurant has become a long-run hit on the old strip of Gion. With charisma and passion, Chef Hiroshi Sasaki has transformed his kitchen into a stage where he performs a new kind of culinary entertainment, packed with fun and surpris ... (read more)
As proved by his cuisine, Takeshi Kubo is a purist who believes in cooking with the best possible produce. From wild suppon turtle in the spring to mackerel pike in the winter, the chef of two-star Goryukubo knows when and where to look for the tastiest treasures across the Japanese seas. Curated on ... (read more)
Kuishinbo Yamanaka is no ordinary steakhouse – it’s the destination of a pilgrimage for connoisseurs from near and far in search of steak beyond compare. Each dish exhibits the master’s extreme fastidiousness and the fruits of his decades-long pursuit of truly delicious pureblood Tajima Omi Beef. Fi ... (read more)
At Tempura Kyoboshi, you will taste a secret that has been kept safe for over three generations. Cherishing the recipes passed down from his grandfather, Chef Toshinori Sakakibara’s craftsmanship has won him a star for 9 consecutive years since they began printing a Kyoto edition. From coils of swe ... (read more)
In a sleepy suburban town in eastern Japan, a young couple is setting off a new gastronomic revolution. Inspired by lessons learned at El Bulli, the famed modern restaurant of Spain, SHÓKUDŌ YArn reimagines Japanese comfort food under a new perspective, transforming old recipes into eclectic and cre ... (read more)
A faithful recreation of Kyoto in the heart of Tokyo, Akasaka Kikunoi is the perfect place to escape the noise and frenetic pace of the metropolis. It is a sanctuary offering sumptuous Kyoto flavors. And not to be missed is the chance to sit at the counter and watch the chefs at work, an opportunity ... (read more)
As if invited to a home of an old tea master, dining at Kiyama is like experiencing a culinary ritual. Treasuring the delicious well water they discovered on its Kyoto grounds, every dish of the seasonal kaiseki meal heightens your mindfulness and calls you to appreciate beauty in the simplest detai ... (read more)
Embracing the concept of wakon kansai, Sazenka is a beautiful marriage between Japanese spirit and Chinese scholarship. Sophisticated, delicate and subtle, the two-star restaurant creates a new world of fusion cuisine by melding the ingredients, flavors and traditions of the neighboring cultures. ... (read more)
The complete sushi restaurant. Paying utmost respect to each day, each guest, and each moment, the chef humbly greets every guest before treating them to exquisite Japanese hospitality. With a focus on fresh, unaged sushi served in keeping with the customer’s dining pace, Sushiya Ichiyanagi delights ... (read more)
Michio Kojima reminds us that there is no end to the way of the shokunin—a Japanese term that describes an artisan who relentlessly pursues perfection. Now owning a new restaurant of his own, former Kyubey chef curates an ultimate experience where the every single step from the fish selection to sak ... (read more)
With pronounced seasonal flavors of Kyoto served at a perfectly modulated tempo, Roan Kikunoi offers the excitement of a live performance with front row seats at the counter of this talented chef. Found in a busy pocket of Kyoto off Shijo Boulevard, there is a unique energy and casual feel here. Whi ... (read more)
While most consider luxury and casual as opposite concepts, a young sushi master with a brand new vision is aiming to bring them under the same roof. Renowned for its dynamic ideas and international mindset, Ishibashi Masakazu has become the latest culinary sensation at the heart of Tokyo’s high-end ... (read more)
Orchestrated by a true master of Japanese culture, the kaiseki at Tominokoji Yamagishi goes far beyond a culinary experience. Surrounded by perfected traditions of tea ceremony, flower arrangement and calligraphy, this superb Kyoto restaurant will promise you a renewed and profound appreciation for ... (read more)
Exquisite and flawless – Kikunoi has perfected everything from the garden to the restaurant building, tableware, and of course, cuisine. A veritable “living museum”, this traditional Japanese haute-cuisine restaurant has furnishings and decorations that take your breath away at every turn. At once h ... (read more)
A visit to Tempura Ginya is to witness the aesthetics of minimalism and to be thoroughly moved by the cuisine that creates. The crisp, warming flavors of tempura are the medium through which to enjoy all the elements that together compose the art of traditional Japanese cuisine. A beautifully warm h ... (read more)
Tucked away in a back alley in central Tokyo, Sonoji is a small but fabulous find that brings together two of the most classical Japanese cuisines - tempura and soba. Proud to showcase his home prefecture, Chef Toshiyuki Suzuki presents the best of Shizuoka’s seasonal treasures with a few twists. ... (read more)
Tucked away in a gourmet neighborhood in central Fukuoka is a restaurant dedicated to the true art of Edomae sushi. Set in breathtaking Japanese architecture, Sushi Sakai stages Kyushu’s seasonal treasures that are perfected using traditional techniques and paired with the chef’s favorite sake. Here ... (read more)
With a promise to preserve Japanese culture, Kashiwaya offers authentic kaiseki cuisine and heavenly hospitality. Reflecting its deep appreciation for tea ceremony and traditional art, the three-star restaurant offers a true experience of Wabisabi—an ancient aesthetics that finds beauty in imperfect ... (read more)
Authentic French cuisine by the father of French cuisine in Hokkaido, accompanied by the warmth of Japanese hospitality in a calming, cozy space. At once rustic and refined, and emphasizing ingredients from the vast and fertile land of Hokkaido, Molière draws out the best from each element resulting ... (read more)
Like a gust of wind, newly-opened Hakkoku breathes a fresh perspective to the sushi mecca of Ginza. Here, the customer takes center stage. Ordering is Okonomi (à la carte) rather than Omakase (the chef’s choice), a philosophy that lets the guest indulge in their desires. The restaurant has found ... (read more)
This brand new exclusive space is home to a somewhat intimidating chef with an incredible flair for perfection and a deep yearning to share the goodness of Hokkaido sushi with the world. It's secluded, it's unique, it's superb. In the quiet tree-lined streets of Maruyama, Sapporo, a two-star sus ... (read more)
Perfection in every detail—Chef Tamura’s vivid imagination lifts sushi to an entirely new experience. At Wakichi, the two-star Sapporo restaurant, every dish is simple yet powerful, creating an unforgettable course of seasonal harvests through hidden techniques and mastery. Wakichi is located ... (read more)
Far from the noise of central Osaka, there is a little restaurant run by a chef who won’t bend for quality. In pursuit of perfection, Shunsaiten Tsuchiya presents an unforgettable tempura course with touches of traditional kaiseki techniques and seasonal flavors. With a wish to attract true go ... (read more)
Wrapped in a warm atmosphere, Taian serves three-star Japanese Kaiseki—but without the formality. Replacing old rules with openness, Chef Takahata marries the best of traditional and modern, creating an inviting and beautiful experience for everyone. Taian sits on a quiet street in Nagahoribash ... (read more)
Fanatical about flavor and freshness, Sushidokoro Mekumi’s chef is like a professor studying his ingredients and researching daily for ways to make their umami pop. Attracted by his truly unique style, top chefs and gourmands flock to Kanazawa from all over the globe to discover just how delicious f ... (read more)
Pure passion. Perfecting every element as he faithfully adheres to the traditions of Edomae sushi, this extremely talented young chef works with the conviction of a veteran. With an unparalleled fastidiousness for the rice, warm freshly steamed rice aromas waft across the beautiful gingko counter wh ... (read more)
Far away from anywhere, a little sushi bar on the southwestern island of Kyushu has blown away those who made the pilgrimage. Ignited by their words of praise, Teruzushi is becoming one of Japan’s hottest culinary sensations, attracting gourmands who want to experience the best of what Kyushu can of ... (read more)
Miyasaka is a rarity in Tokyo, steeped in the seasons, flavors and colors of Kyoto kaiseki cuisine. From the chic interior and stunning presentation, to deep flavors that speak of the season, and warm hospitality, Miyasaka envelops you in a true Japanese dining experience, exemplifying the beauty of ... (read more)
With the Roman goddess of hearth and home as its namesake, the dining experience at Vesta is heavenly. A full course of sumptuous, luxurious ingredients crowned with generous servings of premium Sanda-gyu – the finest quality Kobe beef cooked in a rogama hearth – the setting is fancy, yet the serv ... (read more)
For the love of sushi and an earnest desire to share that with customers, whose comfort and happiness is paramount: Miyakawa presents delicious, approachable sushi shaped by the hands of a chef who has the honor of earning three stars. With a focus on the innate flavors and umami in ingredients, Miy ... (read more)
True to its name, Le Musée is like a chic modern art museum. And like an artist, the chef presents an artistic display of creative gastronomy, using the blessings of Hokkaido’s rich natural environment, that is avant-garde yet warm and approachable. Despite its rather remote location, the secret of ... (read more)
Beautiful refined Italian cuisine, impeccable service, and maybe just a hint of wine – the Shin Harada dining experience is an intoxicating one. Aromas of the soothing, cooling kind greet you in each course, with colors reminiscent of an artist’s palette. With a delightful meal sitting gently in you ... (read more)
Far from Tokyo in Kanazawa is an English-speaking celebrity chef who draws famous chefs from around the world to taste his two-star cuisine and engage in fascinating conversation. Your imagination flows as you stroll the streets of the charming former samurai town to Zeniya to enjoy the highly perso ... (read more)
A dining experience far from the metropolis may be your favorite sushi yet: Otome Sushi allows you to savor a diverse range of fresh seafood from the local markets, thanks to the unique topography and converging warm and cool ocean currents in the Hokuriku region . Born to fishermen parents in a ... (read more)
Takumi Shingo offers a night to remember with its lively atmosphere, friendly hospitality and meticulously prepared sushi dishes made from delicacies that the chef himself loves to eat. The ‘takumi’ kanji, also read ‘sho’, is a banner for the deep connection with Sushi Sho master Nakazawa, who has p ... (read more)
Steeped in Japanese aesthetics and hospitality, Kagurazaka Ishikawa interlaces seasons, produce and space for a perfectly relaxing and memorable dinner. With a beaming smile to welcome you, this three-star kaiseki cuisine is created from a place of great warmth and love. Chef Ishikawa’s own career h ... (read more)
Pure and refined, bringing innate flavors to life, dining at Ren is a chance to meditate on the bounties afforded by Japan’s rich natural environment and the skilful and delicious simplicity of true Japanese cuisine. True to the name ‘Ren’, lotus flowers floating on a pond, the cuisine is deeply sat ... (read more)
Japanese passion intertwined with French cuisine – step away from the world and suspend time at Ryuzu. Like a warm and comforting embrace, the elegant space and exquisite cuisine at Ryuzu take you in for a moment, giving you a dining experience only possible in this time and place, created at the ha ... (read more)
With exquisite balance and an element of surprise enveloping a deep Japanese core, Kohaku has the youngest three-star chef in Japan, but its unparalleled appeal cannot be measured in any amount of stars. The beautiful harmony of a dining experience at Kohaku exemplifies the true spirit of Japanese c ... (read more)
With the leaping flames of a wood-fired oven and the wonderful aromas of seared wagyu steak, freshly baked ciabatta, and grilled seafood, take a front-row seat at TACUBO and be treated to deeply flavorful, seasonal Italian cuisine as you watch the chef’s skillful hands and admire the brilliant color ... (read more)
Sink your teeth into sumptuous Kobe-gyu steak, lovingly grilled in a charcoal-fired brick oven. The generous servings at IDEA GINZA are perfect when you really crave steak, and the experience does not end there. It includes a course of luxury seasonal ingredients, a cellar brimming with premium wine ... (read more)
Takiya is truly indulgent tempura – luxury ingredients in generous helpings at a price that is clearly worth it. Premium wagyu and truffles are among many unconventional tempura items that feature in an artist’s palette of colourful and enticing morsels that keep most guests waiting more than four m ... (read more)
lavors of the ocean, pure and simple. An atmosphere that is intimate, rustic and warm. A hearty irasshaimase welcome echoes around as you step into this comfortable space with a history of over 40 years. Once the home of a sushi legend, this restaurant now thrives on the experience of its fifth-gene ... (read more)
Sublime and melt-in-your-mouth – the ultimate in wagyu beef. If beef cuisine can be described as a craft, Chef Ito of Miyoshi is the perfect artisan. Kaiseki in Kyoto is already an incredible experience, and even for gourmands and beef connoisseurs, the flavors that burst from the cuisine at Miyoshi ... (read more)
Exquisitely plated two star Kyoto cuisine created by an Okinawan chef, paired with an unparalleled sake selection – the intimate Matayoshi fills both your heart and your belly. It is the synergy of elements in the Matayoshi dining experience that make it simply wonderful. Matayoshi offers a qui ... (read more)
The ‘Father of Aged Sushi’ at Sushi Kimura pushes the boundaries to serve sushi and small plates cuisine, opening customers eyes to non-conventional fish varieties and exciting new combinations that will tantalize even the most trained of sushi palates. Tucked away in the suburbs of Tokyo, you canno ... (read more)
The complexity of Japanese simplicity, subtle flavors and artistry, in a setting that peaks the senses: CHIHANA epitomises the kaiseki dining experience and leaves you with the sense that now you have encountered true Kyoto hospitality. Once inside, you are surrounded by tea house aesthetics of ... (read more)
Sushi Yoshitake has opened its arms wider with a new Ginza location with more seats than before and a new private room, giving more people the opportunity to dine on its delectable three-star sushi. In the company of a master sushi chef and his welcoming team, savor each dish in the degustation cour ... (read more)
Perfection. Constantly creative cuisine and impeccable service – true to its name, this is the quintessential fine dining experience. Dedication and meticulous attention to detail have earned Quintessence three stars for ten years in a row. The calm and measured chef channels all his passion and emo ... (read more)
Authentic simplicity. This earnest chef of traditional Kyoto kaiseki cuisine knows that true goodness comes from within. At Oryori Hayashi, from the ingredients to tableware and the chef himself, every aspect of the dining experience is genuine and real, and discerning customers can tell the differe ... (read more)
Full sensory stimulation. Delicious, beautiful, and playful creations, and the elegant setting in which you dine make Suetomo an experience your senses will never let you forget. Overflowing with hospitality, your every need will be met and every taste desire satiated. Walk down Hanami-koji lane ... (read more)
Secrets are hard to keep when something is this good. The perfect combination of creative cuisine, atmosphere and omotenashi mesmerizes gourmands from around Japan, but only the luckiest can get in. If you are one of the fortunate few to walk down the dotted stone pathway and through the sliding doo ... (read more)
Dine on the season’s best in a warm, welcoming ambience that typifies omotenashi, Japanese hospitality. From the garden outside to the sumptuous meal inside, the Uchitsu experience offers a strong sense of the passing seasons through a complete Japanese course focused on tempura. The chef’s passion ... (read more)
The ultimate master is my customer: this is the mantra of the worldly, chatty chef of this exquisite yet no-fuss sushi restaurant. Ginza is filled with sushi eateries but the Kanesaka experience of classic sushi in a friendly atmosphere should not be missed. You might not follow all the Japanese fis ... (read more)
Italian cuisine with Japanese sensibility, Cignale Enoteca is a hidden treasure. Meander through the small streets on the outskirts of Shibuya and step into this local neighbourhood eatery. It is refined but incredibly approachable and the delicious food and genuine service will probably have you wi ... (read more)
Relax and savor the moment as you feast on unbelievably delicious morsels of wagyu. Zen philosophy uses spring images of pink flowers and soft green willow branches to alert us to the wonders of nature and remind us to live each moment for what it is. That is the very sentiment behind the name and c ... (read more)
Be treated to quality without a trace of ego – genuine goodness with special touches infused into delicious dishes and heart-warming service. The Harajuku and Jingumae area of Tokyo are more likely to evoke images of the crowded Takeshita-dori shopping street, funky clothing stores, and eclectic you ... (read more)
Despite being one of the youngest sushi chefs in town, Chef Arai has already forged his own style. Newcomers and regulars alike love it, especially having a say in the line-up in their sushi course – a rarity in this age of omakase. A most enjoyable sushi experience right in the heart of Ginza, the ... (read more)
Meticulous, discriminating and highly-acclaimed, the chef at Tempura Motoyoshi has a clear vision for entertaining his guests. Now that you are here in his perfect warm space, surrounded by beautiful accoutrements, with your eyes feasting on the brilliantly colourful ingredients, his focus is on you ... (read more)
Approachable and affordable kaiseki served by a formidable pair. This chef and tea ceremony teacher husband-and-wife team serve the best in delicate Kyoto flavors at unbelievable value, tucked away in the pocket of a building in the middle of bustling Akasaka. While the flavors will awaken you to th ... (read more)
A sushi experience like no other. Along with the innovative sushi at Sushisho Saito, you are treated to a series of appetizer-like dishes called otsumami, carefully interspersed throughout the meal. Devouring bites of different textures and temperatures, market-fresh and aged fish, with various topp ... (read more)
By no means wild and unusual, but perhaps best described as unconventional. Unconventional pairings, unconventional methods, unconventional presentation. Translucent succulent hirame sashimi topped with generous truffle shavings, plump yet velvety uni, and a tummy-warming seasonal croquette all make ... (read more)
Many a Tokyo artist and hipster have supped at this cherry wood counter. Tucked away in a pocket of Nishi Azabu, right in the thick of the bustling bar district, is a cosy and private eatery called Tokuyama. The very humble and jolly chef serves up delicious seafood creations with market-fresh ingre ... (read more)
Artistry, craftsmanship and a fastidious passion for the finest sushi. A softly draped noren, the clean soothing smell of freshly cut timber, an interior resembling an exquisite ryokan – these are the elements that greet you the moment you step into Ginza Harutaka. Craftsmanship exhibited at every t ... (read more)
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