28 Restaurants
Japanese cuisine crafted to emphasize the aroma and texture through a layered approach to diverse ingredients
Enjoy the rich flavor of the chef's choice broth, leaving you with a lingering taste
Japanese cuisine that combines skilled technique with creative flair to highlight each ingredient’s natural essence
A 130-year-old udon institution now offers a Japanese course menu at its elegant annex
A novel take on oden, blending traditional flavors with French culinary techniques
Savor top-grade Wagyu, handpicked by seasoned meat connoisseurs, alongside seasonal bounty
A Cantonese course meal in a kappo (traditional Japanese restaurant) style, centered around beef, pork, and chicken.
A traditional Japanese restaurant in a setting inspired by Japanese hagwood, helmed by a chef from Akasaka Matsukawa