630 Restaurants
Japanese cuisine featuring wild fish and duck, crafted by a chef with 20 years of experience alongside his wife
Light tempura made in high-temperature oil that doesn't absorb oil
Offering fresh Toyosu fish and Wagyu beef sushi made by a female sushi chef
A Japanese restaurant incorporating Western ingredients, based on training at Kikunoi
Enjoy the world’s first juicy T-bone steak from female Omi beef
Sushi made with aged rice and red vinegar, enhancing the natural flavors of each ingredient.
A Torishiki branch that seals in flavor with intense close-range heat
Enjoy Tori Shiki style yakitori and dishes made with seasonal ingredients
You can enjoy seasonal vegetables, regional Spanish cuisine, and rosé wine pairings.
Natural French cuisine by a former Quintessence sous chef
A Japanese restaurant that expresses Japan’s seasons and nature
A husband-and-wife team presents Ishikawa's fresh seafood with the distinct flavors of Noto and Kanazawa, right in th...
Kaiseki cuisine that highlights luxurious seasonal ingredients through minimal intervention
Sushi highlighting delicate umami through masterful use of salt, a tradition inherited from Kyubey.
The theme is "concentration" and "umami" - French cuisine with a Japanese spirit and Western flair
Kaiseki courses tailored to each guest, featuring a signature broth
Enjoy Kyoto vegetables, carefully selected rice, and the artisan's skills at the counter.
A feast of "Ukai selected beef" and fresh abalone grilled right before your eyes
Pasta and wood-grilled meat by a chef from San Domenico
Exquisite yakitori made with Date chicken and other local chicken, with the juices locked in