210 Restaurants
A new and creative skewer made with extra-fine breadcrumbs and vegetable oil
French cuisine inspired by Robuchon, highlighting ingredients through global techniques
Edomae sushi with red vinegar rice and a focus on the presence of the toppings
Enjoy a moment where the delicious flavors of the ingredients and the pure broth resonate with the tableware.
An iconic eel restaurant, spanning four generations, where heirloom tableware meets the legacy of a secret sauce.
Modern Chinese cuisine crafted with select Kyoto ingredients, paired with wine
Italian cuisine made with homemade fermented seasonings and familiar ingredients
Kyoto Kaiseki cuisine with aged Rishiri kelp and freshly shaved bonito stock
Casual French cuisine layered with Japanese flavors, by a Hiramatsu-trained chef
Vegetable-focused Italian cuisine crafted by a chef who personally visits farms and producers to source ingredients
A Japanese Kappo restaurant using only the meticulously selected seafood and seasonal produce
Fresh seafood delivered from fishing ports all over the country, prepared with the skill of Ginza Kyubey
Enjoy Western and Chinese techniques with a Japanese spirit, and discover new flavors
A creative dining experience with borderless spices and fermented dishes, set in a charming, traditional Japanese house
Lightly fried tempura in sesame oil and our famous sea urchin and egg yolk bowl
Neo-Trattoria in Nishi-Azabu, a la carte and 200 wines
Rustic Italian cuisine using Piedmontese techniques and organic vegetables
Japanese French cuisine, with most ingredients sourced from Japan
The ultimate authentic Chinese cuisine and special atmosphere, created by a total of seven world-class restaurants