428 Restaurants
Enjoy two courses: one focused on nigiri, and the other alternating between nigiri and side dishes
Offering Kansai-style Kappo cuisine, crafted with fresh ingredients delivered straight from Saga.
A place of freshness and skill nestled in a traditional alleyway
Creative Spanish cuisine crafted over a wood fire, enhanced by the subtle taste of well water
A dynamic course blending tempura and hand rolls, crafted by a chef trained at Kanda
A tea ceremony master and pastry chef offering matcha and seasonal desserts
Iron Chef-style charcoal grilling and straightforward Japanese cuisine, run by a New York-experienced owner
Japanese cuisine featuring wild fish and duck, crafted by a chef with 20 years of experience alongside his wife
Light tempura made in high-temperature oil that doesn't absorb oil
A playful dish that reimagines the charm of local ingredients using authentic techniques
A Japanese restaurant incorporating Western ingredients, based on training at Kikunoi
A harmony of traditional French techniques, seasonal ingredients, and 300 types of wine
Seasonal Japanese cuisine rooted in tradition and innovation
Natural French cuisine by a former Quintessence sous chef
A Japanese restaurant that expresses Japan’s seasons and nature
A panoramic view of Kyoto city, Japanese cuisine that stimulates the senses with its flavors and aromas
Sushi crafted with fresh seafood from Kyushu and natural tuna, served on red vinegar–seasoned rice.
A husband-and-wife team presents Ishikawa's fresh seafood with the distinct flavors of Noto and Kanazawa, right in th...
Kaiseki cuisine that highlights luxurious seasonal ingredients through minimal intervention
An innovative dish from Osaka's market that breaks stereotypes