Restaurant Search

On June 1, 2022, the popular Nihon Yakiniku Hasegawa opened its new branch Bettei. This is the highest quality restaurant brand of Nihon Yakiniku Hasegawa that pays careful attention to all the ingredients delivered from a fully open kitchen with a lively atmosphere. In front of your eyes, skilled chefs prepare and serve rare cuts of Japanese black beef and other unique ingredients selected from all over Japan at the right time of the season and with the best flavor. The refined and elegant space and the attentive hospitality of the artisans will make you feel at home. Only course meals are available.

Beautiful seasonal flowers and trees at the dignified entrance welcome you to Matoi Ginza. A special time begins the moment you step off the elevator. There are bonsai trees over 200 years old and beautiful furnishings. Superb craftsmanship, exemplified by the plastered walls and stonework. The restaurant offers an elegant setting to relax and enjoy seasonal delicacies made with carefully selected Japanese beef and the bounty of the mountains and the sea. Executive Chef Keiji Matoba, who has wowed the palates of gourmands from around the world, has woven together a blissful array of dishes that bring out the ingredients' authentic flavors and that transport you to a new world. The warm and hospitable service, cuisine, and wide selection of wines and Japanese sake will gradually win you over. So why not come and have a wonderful time?

Okadamae, a Japanese beef restaurant, offers its cooking performance right before the counter seats. "I want people to taste the deliciousness of Wagyu(Japanese) beef in various parts and cooking methods," says Chef Kenichiro Okada, who has been in the business for over 30 years. He is a specialist who knows all about meat. As he says, the restaurant's signature course contains beef dishes such as tartare, yukhoe (seasoned raw beef), menchi-katsu (minced meat cutlet), and so on. For those meats, Matsusaka, Omi, and Kobe beef are used. The experienced chef carefully chooses beef with little fatty meat to avoid a heavy aftertaste. Among the menu, the most recommended is the steak cooked in a charcoal oven made in Spain. It is rich and lets you enjoy the true flavor of the meat. Be sure to enjoy the comparison of Wagyu beef, such as marbled, lean, and tongue.

A Sukiya-style building in Kioicho. This miraculous space is the restaurant Fukudaya, one of the best restaurants in Japan. Founded in 1939, its first head realized food and facilities based on the aesthetics of Mr. Kitaoji Rosanjin. Fukudaya has served Japanese cuisine as art with seasonal tastes and beautiful spaces ever since. The menu has monthly options for lunch and dinner. The dishes have seasonal scents and great flavors. These flavors let customers feel the joy of the mountains or beaches in a big city. They own more than 2,000 pieces of Rosanjin's pottery and handicrafts. Some dinnerware and art by Rosanjin are displayed in various places. Since 2020, they have held Rosanjin Society meetings, where members enjoy seasonal tastes of dishes by Rosanjin. Customers can feel the essence of transcendent beauty and colorful tastes.

Yakumo Hashimoto is a hiding-place-style Japanese restaurant located about a 10-minute walk from Azabu-juban Station. It is in an apartment room in a quiet, high-class residential area lined up with foreign embassies. The restaurant head is completely devoted to providing the best service, so this restaurant is limited to 1 group reservation per day. It also only serves chef's choice courses for lunch and dinner. Yakumo Hashimoto is famous for its Naniwa cuisine, which pursues a delicious taste from the moment it enters one's mouth. The ingredients, such as the dashi broth and even the Japanese sake, are prepared with the restaurant head's carefully cultivated judgment and precise skill, letting customers fully enjoy the natural flavors of each menu item. In addition to Japanese sake, they have a rich menu of champagne and red and white wines. Customers are guaranteed to enjoy moments of bliss thanks to the wonderful harmony of Japanese food and sake. Guests of all kinds can truly enjoy the food here, from co

Mr. Masanobu Inaba, who served as executive chef at Amanemu, a resort in Ise-Shima, Mie, with 5 Michelin stars, opened a new restaurant in July 2021. The building conjures up an image of the Imperial Palace, a symbol of Tokyo. Upon entering, you will see the calligraphy "Yuzu-Muge" written on a large pillar. It means "the way of thinking and action are free and relaxed regardless of anything." As it implies, dishes not bound by common sense appear one after another, such as a small hotpot using shark fin familiar from China, while continuing the flow of Japanese cuisine. Mr. Inaba says, "Tradition is a series of innovations, and I want to capitalize on the appeal of the ingredients." The night's chef's choice menu matches that belief, and all the dishes are striking and memorable.

ILBrio Azabu is a restaurant that attracts attention in Azabu-juban, a town for adults with various gastronomic delights, where you can fully enjoy seasonal ingredients. On the menu are two courses using carefully selected ingredients. The "Azabu Course," which is named after the restaurant, is popular for the entertainment aspect of choosing your favorite ingredients from a wagon and having them prepared into a dish of your choice. There is a large variety of alcoholic beverages to match the excellent cuisine, including premium wines and Champagne, as well as original sake created in collaboration with a sake brewery. The restaurant, designed in the image of a small French theater, consists of three floors and is equipped with private rooms full of a sense of privacy in addition to the counter. You can spend a blissful moment in an extraordinary space that makes you forget the hustle and bustle.

Margotto e Baciare is a superb restaurant offering the finest truffles. Each guest chooses a truffle and is served a course of whole truffles with seasonal ingredients. Its chefs are brothers Kenta and Junpei Kayama, from Hiroshima Prefecture. Kenta worked at Michelin 3-star Motoazabu Kanda and Quintessence before becoming the chef at Margot's. His younger brother Junpei trained at Hommage and MASA (Paris). They also opened Margotto Hawaii in Hawaii in June 2022. At Margotto e Baciare, you can taste the world's finest truffles "entirely." The best dishes will bring a smile to your face.

Located in Onomichi's Kubo area, where you can feel the sea breeze, Bingosaryo has been providing course meals featuring local Setouchi ingredients for over a decade, exclusively to one group per day. The specialty, "Tai no Hamayaki (charcoal-grilled sea bream)," is a masterpiece cooked with utmost skill and heart, from drawing seawater on the night of a full moon to making sun-dried salt to grilling the fish. The restaurant also offers other dishes made with Setouchi's unique small fish that you can only encounter here, providing a dining experience that satisfies both the stomach and the heart. The space creation and food presentation are remarkable as well, including the finest Bingo tatami mats, a counter made of sacred wood, and museum-quality tableware. They will enhance special anniversaries and other occasions into something unforgettable. Don't miss the three exclusive courses available only through Savor Japan.