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10 - 18 of 2089

Takumi Shingo

Loc Harajuku/Omotesando, Tokyo

Experience the work of a pro with a la carte dishes and sushi served according to the customer's dining pace.

A sushi restaurant from the Takumi group which made waves in the industry. After studying under Chef Nakazawa for 18 years at Sushi Takumi - the headquarters in Yotsuya - our owner Mr. Shingo Takahashi opened Takumi Shingo here in Aoyama. In addition to your favorite a la carte dishes from Sushi Takumi, the “Chef’s Choice“ course, with sushi brought out at varying speeds, is also going strong. The chef uses sushi rice with either red vinegar or rice vinegar to bring out the flavors of the toppings and add to the flavor variety of the sushi. With exquisite timing, he molds each piece of sushi according to how fast you eat. The addition of a la carte dishes between the sushi courses meshes with the flavor and rhythm of the chef’s production, allowing you to enjoy the feeling of hospitality and the confident flavor. After experiencing the joy of a meal here, anyone would be eager to come back.

1F Win Aoyama, 2-2-15 Minamiaoyama, Minato-ku, Tokyo
Japanese / Sashimi (raw fish)/Seafood , Japanese / Sushi , Japanese / Sousakuzushi (creative sushi)
Dinner: 20000 JPY
Closed ico Closed: Wednesday

Sushisai Wakichi

Loc Sapporo, Hokkaido

We strive to improve our sushi-making every day without adhering to trends to capture the true flavors of fish.

Our Tomakomai surf clam is lightly heated in boiled-down sake. The true flavors of fish cannot be brought out through broiling, which is in style now, or using kelp to draw out the flavor. What we worked hardest on is how we grip the sushi rice. Come in during autumn for the widest selection of toppings that Hokkaido has to offer. This time of year, the shellfish are from Hokkaido. We are sticklers for using thornyhead fish from Hokkaido, whether boiled or grilled. We hope that even if you order the same thing the next time you come to our restaurant, it will taste even better. It is with that wish in mind that we think daily about how to bring out the best flavors of our seafood. We hope you will look forward to that when you come to our restaurant. We offer five snacks designed to go well with sake so you can enjoy a leisurely drink with your meal. For example, we have a lot of richly-flavored snacks such as shrimp with urchin and soy sauce or whelk with liver. Spend a night in our mature ambiance.

25-1-22 Minami 2-jo Nishi, Chuo-ku, Sapporo, Hokkaido
Japanese / Sushi
Dinner: 20000 JPY
Closed ico Closed: Monday

Aroma Fresca

Loc Ginza/Yurakucho/Tsukiji, Tokyo

Elegant Italian dining, the perfect option for a romantic date.

Since opening, this conger-eel dish has been our specialty. Our steamed conger eel with herbs combines perfectly with the aroma and sourness of the fresh tomatoes and the flavor of the Japanese pepper. Feast on the aroma from the moment the dish arrives at your table. Although we don't usually advertise where our ingredients are from, one thing we do take much care with is our roast beef. The restaurant uses female A4-rank beef with good marbling. We select the quality of the marbling, and bring in the meat 20 days before its aging process. We make sure the food comes out in its best condition, at the right time. The kitchen communicates with the servers in order to serve the food at the right temperature, flavor, and scent. For the customers to fully enjoy our seasonal ingredients with all their senses, the restaurant has adjusted the heights of tables, chairs, and even the plates in order to bring out the scent of the food the most. The restaurant's luxurious atmosphere befits a romantic date.

Ginza Trecious 12F, 2-6-5 Ginza , Chuo-ku, Tokyo
Western / Italian
Dinner: 20000 JPY
Closed ico Closed: None

Kato Beef GINZA

Loc Ginza/Yurakucho/Tsukiji, Tokyo

Kato Beef Ginza's masterpiece overturns the concept of corned beef! Come and try our signature dish!

The reputation of Kato Beef Ginza has spread far due to its signature dish, corned beef - a masterpiece that has garnered countless visits from media personnel. Truly a rare gem of a dish that requires time and effort, the Yamagata beef has to be sprinkled with salt, cooked for eight hours and broken up into small pieces while still hot. Yamagata beef boasts a taste that is savory and has a fresh fragrance. We always cook it in ways that will draw out such a sublime taste. "The kind of beef that I think of as authentic Yamagata beef should be accepted anywhere. So, I decided to open my restaurant at Ginza," says Mr. Kato. As a matter of principle, meals ordered up to 9pm will be handled as one omakase ("leave it to us") course set. After 9pm, we will respond to your a la carte orders by keeping in mind the ingredients that are still available and in what ways these ingredients mix well with one another. "First of all, try our omakase meals so that you can know what our restaurant is like," says Mr. Kato.

Toni Bldg. 1F, 6-4-15 Ginza , Chuo-ku, Tokyo
Western / Hambuger steak , Western / Steak , Alcohol / Wine
Dinner: 20000 JPY
Closed ico Closed: None

Raisin d'Or

Loc Hakata, Fukuoka

Grande Maison for adult with great popularity in the gourmet town Nishi Nakasu.

Restaurant was designed from the service staff's eyes. Among the elegant and stylish buildings in the matured town Nishi Nakasu stands grande maison [Raisin d'Or]. The owner and sommelier Hideki Ishii used to work at [Hotel Nikko Fukuoka] as a restaurant manager. Learned from his experience, he had an idea of supreme comfort and delicacies. Takayoshi Tezuka became the chef who shared the same passion with Ishii. His food based on the experiences at the various star-hotels features the flavor from the selected vegetables by visiting the contract farmers. Elegant time is presented on the table with the exquisite aroma and the best service understanding chef's sense.

1F, STAGE 1 Nishi Nakasu, 2-25, Nishi Nakasu, Chuo-ku, Fukuoka, Fukuoka
Western / French , Alcohol / Wine
Dinner: 20000 JPY
Closed ico Closed: Sunday

Kappo Chihiro

Loc Higashiyama, Kyoto

Our [Grilled Eggplant] shows the [aesthetics of subtraction] - one of the best Kappo (Japanese style cooking) restaurants in Gion brings out the original taste of the ingredient.

The best ingredients of the season already have the rich, savory tastes, therefore we make efforts to bring out their original tastes. This is the main issue in Japanese, especially Kyoto cuisine. Our owner, Mr. Hiromichi Nagata sincerely faces with this issue. For example, to cook our specialty [Grilled Eggplant], what he does is to only grill and peel the skin of the ingredient without adding any taste nor putting in water. With his skill, this ingredient dramatically changes into an exquisite dish with a rich sweet taste. With his reliable skill which was gained at [Chihana], his father's restaurant and improved at [Tsujitome], he can bring out the savory taste of eggplant without losing its freshness even after grilling for long time. You can realize how deep the Kyoto cuisine is, through his aesthetics of subtraction which is reflected also on this specialty.

279-8, Gionmachi-Kitagawa, Higashiyama-ku, Kyoto, Kyoto
Japanese / Kaiseki (tea-ceremony dishes) , Japanese / Kyoto cuisine , Alcohol / Sake
Dinner: 20000 JPY
Closed ico Closed: Monday

Ginza Fujita

Loc Ginza/Yurakucho/Tsukiji, Tokyo

From sushi made with the best seasonal fish, to tempura made from vegetables full of flavor, come here to enjoy a hearty meal in a comfortable and relaxed atmosphere

Our "Select Sushi" consists of several varieties of the best of the seasonal fish that we get from our trusted suppliers, made into toppings with the utmost dedication - enjoy the rich, melt-in-your-mouth flavor. We also offer richly flavorful, tender vegetables served as "tempura" (fried in batter). In order to let you savor the natural deliciousness of our produce, we head out to the farms ourselves and request small, still-growing plants. You can truly have your fill of richly sweet, savory ingredients here! Not only that - we want our guests to enjoy a comfortable meal, so we pay careful attention to the fine details not only of our cooking, but also our ambiance and dinnerware. We observe our customers' reactions and adjust our preparations accordingly, with the aim of putting our heart into our hospitality. The key element of the tranquil interior is its quiet, relaxed atmosphere. We also have separate individual rooms, which we recommend for entertaining important guests or celebrating with family. Wha

Dai-3 Soiree de Bldg. B1F, 8-8-7 Ginza, Chuo-ku, Tokyo
Japanese / General , Japanese / Tempura (battered, fried seafood and vegies) , Japanese / Sushi
Dinner: 20000 JPY
Closed ico Closed: None


Loc Roppongi, Tokyo

Adds Northen European and North American tastes to French cuisine. Relax and fully enjoy the authentic cuisine at our hot topic restaurant.

[Crony] was opened in Nishiazabu by 3 people; a previous chef of [Tirpse], previous director of [Quintessence], and previous manager of [Conrad Tokyo Collage]. These staff with such splendid careers have already been a hot topic. The restaurant has a comparatively casual and comfortable atmosphere. Mr. Ozawa, the owner sommelier says, [The carriers of our staff are grandmaison level, however we wanted to open a casual restaurant like this where you can relax and enjoy the authentic cuisine]. That is why the name of the restaurant means [a forever friend to enjoy drinking tea together]. Please fully enjoy the course recommended by our chef mainly consisting of French cuisine but also adding Northern European and North American styles. We also offer a variety of carefully-selected wine mainly from France, but also from other regions such as California.

MB1F, NISHIAZABU FT Bldg., 2-25-24, Nishiazabu, Minato-ku, Tokyo
Western / French
Dinner: 20000 JPY
Closed ico Closed: Sunday

Fugu Ryori Tomoe

Loc Kitayama/Northern Kyoto, Kyoto

Our profound knowledge and affection of Fugu, and continuous spirit of inquiry have brought the restaurant to win the stars.

[Fugu Ryori Tomoe] is one of the most renowned Fugu restaurants in Kyoto. The secret of their excellent Fugu dishes is [to age Fugu]. As we use a reservation system, we can slowly cut and age Fugu calculating the timing to offer to the guest. By spending time and effort on this process, the plain taste of Fugu dramatically changes into the rich savory one. The more you chew our [Tessa (Fugu sashimi)], for example, the richer savory taste spreads in your mouth. That is why we ask the guests to chew it at least 30 times. This dish also represents the owner's credible knowledge and deep affection of Fugu. This is the secret to the high reputation of our restaurant. Though a little far from Kyoto Station, it is worth visiting our restaurant.

27-4, Murasakinoshimomikoshi-cho, Kita-ku, Kyoto, Kyoto
Japanese / Sashimi (raw fish)/Seafood , Japanese / Fugu (blowfish)
Dinner: 18000 JPY
Closed ico Closed: Irregular