160 Restaurants
Trained at Ryugin, modern Spanish cuisine that reflects the seasons
"Gion Sasaki" Kyoto cuisine x "Sushi Yoshitake" sushi that shows off the techniques
Sushi crafted by a chef trained at Saeki, featuring fresh seafood from across Japan
Explore Japanese cuisine refined at a Michelin-starred Parisian restaurant, paired with over 120 exquisite combinations
A sushi kappo style offering Kyoto kaiseki and chef’s choice nigiri
Edomae sushi, carrying over 200 years of tradition, begins and concludes its journey with tuna.
Light tempura made in high-temperature oil that doesn't absorb oil
Kyoto-style Japanese kappo cuisine featuring Kagawa Olive beef, delicately complemented with salt
A place of freshness and skill nestled in a traditional alleyway
A delicate dish made with Ohara ingredients and prepared using classical French techniques
Offering Kansai-style Kappo cuisine, crafted with fresh ingredients delivered straight from Saga.
Traditional Italian cuisine creatively crafted using premium Japanese ingredients
Sushi crafted with fresh seafood from Kyushu and natural tuna, served on red vinegar–seasoned rice.
The theme is "concentration" and "umami" - French cuisine with a Japanese spirit and Western flair
French cuisine that values seasonality, is environmentally friendly and healthy
A Japanese restaurant incorporating Western ingredients, based on training at Kikunoi
Seasonal Japanese cuisine rooted in tradition and innovation
Classic French cuisine made with techniques honed in Paris and Japanese ingredients
A three-generation Kyoto establishment blending traditional Japanese cuisine with Western influences
Japanese cuisine brimming with rich flavors, made from the freshest seafood of Sagami Bay