446 Restaurants
A course of 400 ingredients, each drop of sauce sparking surprise and delight
From "Sushi Sho," you can enjoy both nigiri and side dishes
A dynamic course blending tempura and hand rolls, crafted by a chef trained at Kanda
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
Enjoy the vibrant atmosphere of okonomiyaki and teppanyaki cooked on a custom-made iron plate
Kappo cuisine that carefully elevates the bounty of Nara
Japanese cuisine crafted with the finest ingredients of the day, woven together with a spirit of heartfelt hospitality.
Artistic modern Korean cuisine that reimagines royal culinary traditions for the contemporary palate
Authentic French cuisine crafted with ingredients delivered straight from Tsukiji market.
Edomae sushi made with carefully selected seasonal ingredients in a simple style
Healthy Buddhist vegetarian cuisine enjoyed at the World Heritage site, Tenryuji Temple
Kaiseki cuisine that highlights luxurious seasonal ingredients through minimal intervention
A vegetarian kaiseki meal served in a serene green tatami room
A hidden gem of a Japanese restaurant in Gion, offering seasonal ingredients and heartwarming hospitality
Esprit French cuisine featuring organic ingredients and homemade dishes
A playful dish that reimagines the charm of local ingredients using authentic techniques
Teppanyaki made with seafood from the Kansai region and Wagyu beef prepared in a unique way
Savor Oryori Miyamoto’s flavors in dashi-forward udon.
Seafood and vegetables carefully selected every morning. Beautiful to look at and with a gentle flavor.