139 Restaurants
Japanese cuisine that embraces French ingredients while honoring the essence of dashi broth.
Japanese cuisine that celebrates seasonal ingredients, complemented by thoughtfully selected sake and exquisite table...
A vegetarian kaiseki meal served in a serene green tatami room
Innovative Japanese cuisine, crafted by a Michelin three-star-trained chef and a Scandinavian-experienced hostess, em...
Dashi, the origin of Japanese cuisine, made with well water and freshly shaved bonito flakes
A delicate Kyoto restaurant serving dishes made with Rishiri kelp and dried bonito flakes
Hiramatsu Japanese restaurant with garden and Kyoto views
Healthy Buddhist vegetarian cuisine enjoyed at the World Heritage site, Tenryuji Temple
Enjoy Osaka-style Japanese cuisine at the counter
Iron Chef-style charcoal grilling and straightforward Japanese cuisine, run by a New York-experienced owner
Seasonal Japanese cuisine rooted in tradition and innovation
Kaiseki cuisine crafted with organic, pesticide-free rice and refined French techniques honed at Honkogetsu
Japanese cuisine brimming with rich flavors, made from the freshest seafood of Sagami Bay
Kaiseki cuisine that highlights luxurious seasonal ingredients through minimal intervention
Traditional flavors that highlight the natural essence of the ingredients, created by a chef dedicated to Kyoto cuisine
Innovative Japanese dining showcasing A5-grade sirloin alongside the best of the season’s produce
Kaiseki courses tailored to each guest, featuring a signature broth
A Japanese restaurant where you can enjoy the taste, appearance, and sommelier-selected wines
Enjoy A4 and A5 Kuroge Wagyu beef from all over Japan served in a kaiseki setting
A dynamic course blending tempura and hand rolls, crafted by a chef trained at Kanda