86 Restaurants
Modern French cuisine infused with the spirit and charm of Asakusa
Circular gastronomy with Argentine sensibilities
Savor premium truffles, refined through training at Kanda and Robuchon
A unique dish made with Kyoto ingredients, fermented vegetables and herbs
An auberge serving wood-fire cuisine, steeped in the mountain-burning culture of Mt. Wakakusa
Vegetable-focused Italian cuisine crafted by a chef who personally visits farms and producers to source ingredients
Modern Chinese cuisine reimagined, merging French culinary techniques for an innovative twist
Innovative New York-style cuisine paired with Japanese wine, as recognized by Gault & Millau
Dishes in which ingredients blend together to create new flavors
A special experience with only 12 seats, where art and cuisine resonate together
A bistro that connects local producers with your table, using three-star techniques
A two‑Michelin‑starred chef crafts a fully vegetable‑driven course from his own fields.
Okinawan ingredients enhanced with techniques honed at El Bulli
Enjoy seasonal Kyushu ingredients and wine from the cellar
Mediterranean-based French cuisine where the flavor of the ingredients is amplified with seasonings
Enjoy chicken, duck, and other dishes grilled over charcoal or wood with French techniques
Creative cuisine combining Japanese techniques with flavors from around the world
A molecular restaurant that reinvents familiar dishes
Aged meat is the star of the show, and French cuisine reflects the four seasons of Japan
Artistic French dishes paired with a daily rotation of Chinese teas for a cultural delight