1212 Restaurants
Japanese cuisine by a chef trained at Gion Sasaki, shining through its preparation, cooking, and oil technique
Charcoal-grilled loin and broth infused with savory fat—savor the entire flavor of the whole duck.
Made with ingredients carefully selected by Italian producers, the taste reminds you of home
Rare ingredients selected by our head chef, a vegetable sommelier, are served in a special light batter.
A sustainable dining experience by Bini utilizing freeze-drying techniques
A fragrant and flavorful takiawase (simmered dish) showcasing the techniques of Gion cooking
Enjoy the exclusive dance of the maiko. Enjoy a colorful course with dashi and fine sake.
Experience cooking medium-rare beef cutlet to your liking on a stone plate
A yakitori restaurant renowned for meticulously prepared, exquisite low-temperature cooked liver.
A yakiniku restaurant supervised by "Nikuyama," offering whole Wagyu beef paired with sake
Artistic French dishes paired with a daily rotation of Chinese teas for a cultural delight
Heartfelt game dishes that allow you to experience the food culture of southern Shinshu
Modern French cuisine with a Japanese twist, perfectly paired with carefully selected wines
Seasonal ingredients presented in their best form, respecting the natural essence of each
A hidden sushi spot showcasing Goto Island-sourced ingredients and carefully selected Kyushu toppings
Sushi made using different aging methods for each type of fish to bring out its flavor
Italian cuisine trained in Naples, featuring dashi-infused pasta and carefully selected Japanese sake
Enjoy yakitori made from Takasaka chicken, a legendary chicken from Kyotanba
An extraordinary culinary cruise adorned with signature dashi broth and fresh seasonal ingredients
Modern French cuisine crafted with seasonal and fermented ingredients for a body-enriching experience