1138 Restaurants
A fragrant course meal featuring fermented hoppers
Unique side dishes such as straw-smoked tuna stew and mellow sushi
Kitakata ramen with freshly made noodles made by hand after an order is placed
A traditional Japanese restaurant in a setting inspired by Japanese hagwood, helmed by a chef from Akasaka Matsukawa
A hidden sushi restaurant that combines Edomae sushi techniques with innovation
An izakaya in the Yamagishi style, preserving the authentic flavors of Kyoto
The second restaurant of "Sushi Oga" featuring red vinegar rice and Yamayuki tuna
Original cuisine made with carefully selected and homemade ingredients
Even MLB Dodgers Field Manager Roberts praises this blissful Kuroge Wagyu beef
Light tempura made with seasonal ingredients, deep-fried in first-pressed oil for delicate flavors
Enjoy Kyoto cuisine made with care and dedication
Watch spiny lobster prepared before you, paired with innovative Japanese cuisine
Kyoto-style side dishes and Omi chicken yakitori by a father and son team
Relish thick-cut pork cutlets made from rare premium pork, served with over seven types of condiments
Italian cuisine made with vegetables picked that morning, condensing the bounty of the land
Enjoy seasonal Kyushu ingredients and wine from the cellar
Enjoy rare lamb with seasonal grilled vegetables.
We offer tempura made with carefully selected seasonal ingredients, coated in a light batter.
A dish where ingredients and cooking methods are selected from a wooden box and elevated by Araki's honed skills.
A two‑Michelin‑starred chef crafts a fully vegetable‑driven course from his own fields.