1062 Restaurants
Trained at the prestigious Kyoto Kitcho, the chef presents seasonal tea kaiseki cuisine featuring wild vegetables and...
A delightful combination of Kotobuki jidori and branded chicken, offering a tender, fluffy texture
French cuisine that enhances aroma by using tea as a spice
Directly managed by Yazawa Meat, this open kitchen offers the finest Kuroge Wagyu experience.
Delicate Japanese cuisine made with sincerity, highlighting the ingredients
Casual French cuisine layered with Japanese flavors, by a Hiramatsu-trained chef
A tempura kaiseki experience that captivates with sound, aroma, and a masterful harmony of flavors
Sake sommelier recommends sake and sushi with meticulously selected sushi rice
Enjoy the flavor and aroma of ingredients brought out by charcoal fire
Supervised by Sushi-dokoro Mekumi, the deliciousness of Hokuriku ingredients is consistently
Sake dishes crafted by brothers trained at renowned restaurants like Kyoaji
Gion, Kyoto. Rare ingredients selected by our head chef, a vegetable sommelier, are served in a special light batter.
The second restaurant of "Sushi Oga" featuring red vinegar rice and Yamayuki tuna
Original cuisine made with carefully selected and homemade ingredients
Even MLB Dodgers Field Manager Roberts praises this blissful Kuroge Wagyu beef
Light tempura made with seasonal ingredients, deep-fried in first-pressed oil for delicate flavors
Enjoy Kyoto cuisine made with care and dedication
Kyoto-style side dishes and Omi chicken yakitori by a father and son team
Relish thick-cut pork cutlets made from rare premium pork, served with over seven types of condiments
A Japanese restaurant by the Ishikawa Group that merges elements of Japanese, Western and Chinese culinary techniques