8 Distinguished Restaurants Showcasing the Art of Exquisite Japanese Tableware

The Enduring Elegance of Japanese Tableware

Defining Features of Japanese Tableware

In Japanese cuisine, tableware plays a crucial role in expressing Japan’s nature, culture, and the changing seasons. One of the most distinctive features of Japanese tableware is its handcrafted nature — subtle irregularities, unevenness, and naturally occurring patterns born from chance are all highly valued. This aesthetic contrasts sharply with the traditional Western ideals of symmetry and uniformity.

Iconic Japanese Porcelain and Pottery Traditions

Each region in Japan produces distinctly different types of tableware. For example, Arita ware (also known as Imari ware) is Japan’s iconic porcelain, celebrated for its exquisite patterns. Bizen ware, on the other hand, is a type of pottery characterized by unique, naturally formed yellow sesame seed-like patterns created inside the kiln. Individual artists also impart their unique styles; among them, the works of Kitaoji Rosanjin stand out as some of the most famous and prestigious in Japan. Rosanjin’s pieces are specially designed to enhance the visual appeal of dishes, making them a preferred choice at many upscale Japanese restaurants.

To enjoy Japanese tableware with food

In high-end restaurants, the focus is not only on the quality of the food and service but also on the choice of tableware. Paying close attention to the vessels on which food is served elevates the dining experience, making dishes look even more beautiful and taste more delicious. This is especially true in refined Japanese cuisines such as kaiseki, sushi, and other traditional forms where carefully selected Japanese tableware is commonly used.

8 Distinguished Restaurants Showcasing the Art of Exquisite Japanese Tableware

1. Kodaiji Jugyuan （高台寺 十牛庵）/ Kaiseki

Nestled quietly within the serene forest surrounding Kyoto’s historic Kodaiji Temple area, Kodaiji Jugyuan earned a Michelin star for six consecutive years and was elevated to two stars in 2025. This exquisite establishment occupies a meticulously preserved, 110-year-old sukiya-style building, complemented by a renowned garden designed by seventh-generation master gardener Jihei Ogawa. Together, they create an immersive space where guests experience the quintessence of traditional Japanese ryotei (high-end traditional restaurant) culture through all five senses.

The cuisine is a refined kaiseki (traditional multi-course meal) that highlights seasonal Kyoto ingredients with meticulous attention to detail in every dish—from the artfully arranged appetizers and soups to grilled items and simmered vegetables. The finale, often a rice dish such as ayu (sweetfish) rice, beautifully reflects the changing seasons.

The carefully curated selection of tableware further elevates the dining experience. Featuring a harmonious blend of historic and contemporary pieces—including works by Kitaoji Rosanjin, Ogata Kenzan, classic Ko-Imari porcelain, and modern artists—the tactile textures of the ceramics enhance both the colors and aromas of the cuisine.

For travelers seeking a tranquil moment to savor Kyoto’s refined kaiseki and the aesthetic beauty of its tableware after a day of sightseeing, Kodaiji Jugyuan offers an unforgettable, transcendent dining experience.

2. Sushi Kanesaka （鮨 かねさか）/ Sushi

Since 2008, Sushi Kanesaka has consistently held two Michelin stars and is recognized among the top 100 restaurants on Japan’s premier gourmet review platform. Tucked away discreetly in a Ginza basement, this esteemed sushi restaurant offers an authentic experience of traditional Edomae-style sushi at its finest.

Chef Shinji Kanesaka’s craftsmanship shines in every piece, with meticulous techniques that fully bring out the natural flavors of the freshest ingredients. In 2025, he was honored with Michelin’s prestigious Mentor Chef Award, reflecting his dedication to nurturing the next generation of sushi artisans.

Guests dine in a serene space where the elegance of traditional and contemporary converge: fresh flowers arranged in Muromachi-period vases complement sushi served on the exquisite ceramics of Kitaoji Rosanjin, all set against the backdrop of a pristine white-wood counter.

Conveniently located just a five-minute walk from Shimbashi Station’s Ginza exit (JR, Metro, Toei Shinjuku Line), Sushi Kanesaka combines ease of access with an unparalleled culinary journey.

3. Kaiseki Komuro （懐石 小室）/ Kaiseki

Kaiseki Komuro has proudly maintained Michelin recognition—earning two stars and then one star consecutively for eight years. Founded in 2000, this distinguished kaiseki establishment is located in a tranquil residential area of Shinjuku’s historic Kagurazaka district, housed within a traditional sukiya-style private residence.

Chef Mitsuhiro Komuro, a master with over four decades of experience, honed his skills in the esteemed tea-ceremony cuisine tradition known as cha-kaiseki at the prestigious restaurant Wakou before dedicating himself to perfecting kaiseki.

The wine selection is thoughtfully curated to complement Japanese cuisine, featuring carefully chosen vintages produced in Japan as well as from the renowned Katsunuma wine region. Guests will appreciate the seasonal rotation of exquisite Kutani ware crafted by acclaimed artisans such as Seika Suda and Tousai Sawamura, demonstrating meticulous attention to the harmony between dish and vessel. The glassware, predominantly antique Baccarat, further elevates the sensory experience.

Conveniently situated just a four-minute walk from Ushigome-Kagurazaka Station on the Toei Oedo Line, Kaiseki Komuro offers both easy access and an intimate journey into refined Japanese culinary tradition.

4. Sushi Ichijo （鮨 一條）/ Sushi

Awarded a Michelin star for three consecutive years, Sushi Ichijo opened its doors in November 2015 in Higashi-Nihonbashi, establishing itself as a premier destination for Edomae-style sushi. Chef Satoshi Ichijo, a highly skilled artisan, honed his craft over 24 years at the renowned Rokubei in Ningyocho.

The omakase (chef’s choice) course showcases a dedication to carefully sourced wild-caught seafood from Japan’s coastal waters. Each piece is thoughtfully prepared, featuring innovations such as sayori (Japanese halfbeak) brushed with a ginger-infused soy glaze and simmered conger eel expertly paired with both salt and reduced sauce, blending tradition with creativity.

Sushi Ichijo also demonstrates a profound respect for its tableware, using vessels crafted by master artisans of national treasure status, such as Yoshimichi Fujimoto and Koheiji Miura. The intimate setting of only eight seats arranged on an L-shaped counter allows guests to engage warmly with the approachable chef.

Conveniently located just a three-minute walk from Bakuro-Yokoyama Station (Toei Shinjuku Line, Exit A3), Sushi Ichijo offers an accessible yet exclusive culinary retreat.

5. Ginzaichibun （銀座いち分）/ Sushi

Recognized among the top 100 restaurants on Japan’s leading gourmet review platform, Ginzaichibun is an exclusive, reservation-only sushi restaurant tucked within a building in Ginza’s prestigious 2-chome district.

Chef Takeshi Ogawa, who established his reputation as the head chef of Sushi Ogawa Ginza, opened this independent venture in 2017. The intimate space, featuring a warm wooden counter with just nine seats, invites guests to fully immerse themselves in the art of sushi.

The omakase course is distinguished by its subtly balanced sushi rice, crafted from a blend of aged red vinegar and rice vinegar, offering a gentle acidity that perfectly complements the fresh seafood. The fish, sourced seasonally and directly from Hokkaido, includes iconic selections from regions such as Oma and Yoichi, showcasing the very best of Japan’s waters.

Attention to detail extends to the carefully selected tableware, which features traditional ceramics like Ko-Imari, Karatsu, and Shigaraki ware. These vessels exquisitely enhance both the sushi and the accompanying appetizers.

For travelers seeking a quiet retreat from the bustling city, Ginzaichibun offers a profound Edomae-style sushi experience that celebrates Japan’s seasons and traditions through both cuisine and artistry.

6. GOKAN UOGIN （五感 魚銀）/ Kaiseki

Awarded a Michelin star for three consecutive years, GOKAN UOGIN offers a deeply immersive kaiseki experience that engages all five senses. Each month, the chef crafts a new seasonal course using freshly harvested Yamato vegetables and premium seafood sourced daily from markets and trusted fishermen across Japan.

The meal concludes with a signature bowl of gleaming, perfectly cooked rice, prepared over a traditional kamado stove and served in handcrafted tea bowls made by the chef himself — a fitting finale to a meal that honors both flavor and form.

True to its name, "GOKAN" (the five senses), the restaurant places great emphasis on visual presentation. Carefully selected ceramics by renowned artisans, along with the chef’s pottery, are thoughtfully paired with each dish to heighten its aesthetic and emotional impact.

The serene interior features 18 seats, including both counter and table options. Guests can enjoy the ambient sound of cooking, the rising steam, and the intimate theatre of the kitchen — all enhancing the sensory experience.

For travelers seeking to connect with Japan’s natural beauty and cultural depth through cuisine, ceramics, sound, and scent, GOKAN UOGIN offers an unforgettable, one-of-a-kind dining encounter.

7. Taian （太庵）/ Kaiseki

A recipient of three Michelin stars for 14 consecutive years, Taian is a revered kaiseki restaurant quietly nestled in a backstreet near Nagahoribashi. Established in 2000, its name carries deep symbolism: “Tai” represents grand ambition, while “An” evokes the simplicity of a humble retreat — a reflection of Chef Hitoshi Takahata’s philosophy of earnest craftsmanship and quiet excellence.

The omakase kaiseki menu presents a harmonious sequence of seasonal dishes: elegantly plated appetizers, delicate soup courses, and charcoal-grilled specialties featuring premium ingredients such as Hokkaido seafood. The grilled items — including pike conger, sweetfish, and eel — are particularly memorable, striking a rare balance between bold flavors and refined nuance.

A standout element of the experience is the extensive sake service: guests can select from over 100 unique sake cups, each collected from across Japan. These include rustic Bizen and Shigaraki pottery, as well as intricately cut glassware, allowing each pour to be enjoyed with aesthetic and tactile pleasure.

Just a five-minute walk from Nagahoribashi Station on the Tsurumi-Ryokuchi Line, Taian offers effortless access to one of Japan’s most extraordinary culinary experiences.

8. Akanezaka Onuma （茜坂大沼）/ Kaiseki

A Michelin one-star recipient for four consecutive years, Akanezaka Onuma is a tranquil, reservation-only kaiseki restaurant where guests can escape the bustle of the city and savor the quiet grace of seasonal Japanese cuisine.

Chef Mitsuharu Onuma, who honed his craft at prestigious establishments including Tokyo Kitcho, founded the restaurant in 2020. Since then, he has earned acclaim for his thoughtful hospitality, which centers on not just premium ingredients, but also meaningful conversation and personalized service.

The restaurant’s signature dish, clay pot-cooked rice with seasonal ingredients, is made with Tsuyahime, a premium variety of Japanese rice, slowly cooked to perfection. Each serving captures the delicate aroma of dashi and the natural umami of the season’s bounty — a dish that is both comforting and refined.

A distinctive feature of Akanezaka Onuma is its use of antique tableware from the chef’s collection. These vessels enrich the experience by engaging not only the palate but also the senses of sight and touch, enhancing the visual beauty and tactile pleasure of each course.

Just a three-minute walk from Akasaka Station (Exit 2), Akanezaka Onuma invites guests into a serene, sensorial journey through Japan’s culinary and cultural seasons.