Curated by the concierge teams at the world’s best hotels, from their own signature dining rooms to the nearby restaurants they send their own guests to.
“Toru Okuda fills serving dishes made by modern artists with ingredients that sprout to life season by season. Polished culinary techniques and ingredients from all over Japan resonate together; the chargrilled dishes are highlights.”
“Experience the tradition and innovation of Kyoto's venerable Kikunoi ryotei, but in Tokyo. A watered cobblestone path along with sukiya-style furnishings make for a Kyoto-esque atmosphere.”
“The menu emphasizes the season and textures of the ingredients. Each dish showcases the flavours of the ingredients without affectation.”
“Opened under joint management by a chef who worked in Ginza and Paris and a sommelier. The pairing of wine or sake with each dish is novel for Japanese cuisine.”
“Fourth-generation owner-chef Yusuke Nomura serves shojin ryori, not for religious reasons, but because he wants people to enjoy it and his hospitality. Incorporating Western vegetables and serving vegan dishes is a testament to his training in French cuisine.”
“Interweaving varied dishes of carefully selected beef portions with Japanese cuisine comprising seasonal ingredients and fish. Sumptuous dining courses that best bring out the flavor of meat.”
“Washoku En has more than 80 menu items to choose from, including those made using hand-shaved bonito stock soup and grilled dishes using high-quality Binchotan charcoal.”
“Oita Prefecture is well known for its excellent cuisine, including the finest seafood, top-quality beef and fresh vegetables. Zarai offers a variety of courses that present the very best ingredients creatively prepared.”
“Mainly known as the restaurant that inspired the backdrop for the main fight scene in Quentin Tarantino's Kill Bill. Traditional Japanese izakaya food is prepared in an open kitchen right in the center of the restaurant.”
“Its nickname comes from British owner Andy, who took over his parents-in-law's business together with his Japanese wife. The menu changes daily depending on what the market offers.”
“Warayakiya, meaning 'straw-grilled shop', is one of the most unique Izakayas in Tokyo. The food includes traditional Japanese cuisine grilled in an open kitchen that uses straw instead of charcoal.”
“The skewers cooked by their selected yakitori chef, who cleared a rigorous examination, are exquisite. They can accommodate a wide range of group sizes, from small parties to large groups.”
“Ginza Corridor Street has a unique Japanese style Izakaya with traditional Edo-period atmosphere, housed in a renovated old Japanese-style house. Offers fresh seafood, soba, sushi, tempura, and perfectly paired Japanese sake and craft beer.”
“Shintaro Suzuki was fascinated with Edomae cuisine and taught himself. He adds a touch of creativity to how he presses the sushi and adds chopped kombu to kobashira and ume-flavoured soy sauce to sardines.”
“The skilled sushi chef meticulously prepares each piece of nigari with Edo-style techniques, without compromising on quality. The perfect harmony between the shari and toppings creates a delightful balance of flavors.”
“A distinguished sushi restaurant with 120 years of proud history. The promising selection of ingredients, taste of tradition, and chef's fine taste creates new innovation that continue to attract fans.”
“A unique storytelling experience with each piece of sushi, providing information on the ingredients, the sound, fragrance, temperature, and flavor. A blissful moment of sensory pleasure.”
“The spirit of good service to let you enjoy the current moment comfortably, through the use of the natural flavor of simple ingredients. The Japanese style building is built in the style of a modern tea-ceremony house.”
“Mitsukawa, which has been the driving force behind the sushi boom in Kanazawa, has opened its first store in Tokyo. Three major Mitsugawa specialties include Hand-rolled Nodoguro (year-round).”
“Offers a variety of dishes made with fresh fish, including beloved sushi cherished by locals in the Tsukiji area for generations. Authentic Edo-style sushi where each piece is expertly crafted.”
“A tidy restaurant where you will be warmly welcomed by the sharp and skilled itamae (sushi chef). They use fresh, wild-caught Bluefin tuna every day.”
“Popular with both locals and tourists for its exceptionally fresh seafood, great value and friendly, jovial chefs. Sit at the counter to admire the glass cases of glistening seafood.”
“A hidden gem in Tsukiji, with a calm and tranquil atmosphere that exudes the charm of a former traditional Japanese restaurant. Course and Kaiseki meals crafted by skilled sushi chefs, or single pieces.”
“The bright and clean restaurant is full of energy, offering a variety of fresh ingredients sourced from Toyosu Market and local fisheries, including live seafood and fresh fish as part of the daily recommendations.”
“A standing Sushi Bar operated by the renowned upscale sushi restaurant, Azabu Juban Hatano Yoshiki. Takes great care in balancing the sweetness and sourness of the sushi rice. Ordering and payment are done digitally.”
“The chef was one of the first to put the focus on vegetables, elevating their status from that of a side dish. The cylindrical sweet potatoes made to resemble those baked on hot pebbles are an example.”
“Hiromichi Ishii, the young executive chef, aims to serve tempura worth repeating the next day. He finds seasonal ingredients from Tsukiji market every day, and fries the tempura in high quality sesame oil called taihaku sesame oil.”
“Established in 1930, this long-standing restaurant has been known for entertaining many famous guests from both Japan and abroad. Their history is so significant that they have a museum dedicated to them in Gunma Prefecture.”
“The material is particular about Edo front. Fried oil uses the original blended oil to express richness and lightness at the same time.”
“The Edo-style tempura rice bowl is created through the perfect combination of tempura, sauce, and rice. The aroma of tradition and craftsmanship along with the delicious tempura rice bowl.”
“A wonderland of Japanese cuisine where you can enjoy both Kaiseki, Sushi, and Tempura. At the tempura counter, you can savor light and juicy tempura while enjoying the night view.”
“Established in 1961, a long standing Japanese cuisine restaurant. Mon Cher Ton Ton has been beloved by famous figures from various fields both Japan and overseas. Renowned Kobe beef, fresh seafood, and seasonal vegetables.”
“Located under the elevated train tracks, Hibiya Okuroji is a new shopping mall boasting 30 shops, all nestled inside 100-year-old brick archways. Teppanyaki dishes featuring Wagyu beef and lobster in a classical space inspired by the interior of a ship.”
“If you love shabu shabu or want to try real Kobe beef without eating a large portion of steak, it is one of the best options. Savor the taste of Kobe Beef, Crab shabu-shabu, and seasonal delicacies.”
“Experience the finest cuts of meat handpicked by skilled artisans, including Matsuzaka beef and Black Wagyu beef, while enjoying a superb atmosphere 215 meters above ground level.”
“Yugentei, the pinnacle of the Jojoen Group, offers a Yakiniku Kaiseki dining experience. The cuisine is carefully crafted with finest and most reliable ingredients, and its taste is perfected through meticulous and repeated scrutiny.”
“Ever since the restaurant's inception, it has become famous for its signature dishes such as the Dry Curry, their special meatballs, and premium chicken wings. Experience the subtle and delicious aroma of charcoal.”
“A hidden gem of a yakitori restaurant in Hakata. Hakata-style yakitori is made with chicken, beef, pork, vegetables, seafood, or anything that can be skewered and grilled.”
“Housed in a converted kura storehouse transported from the mountains, Nodaiwa is one of the most refined unagi shops in the city. It only uses eels that have been caught in the wild.”
“A renowned eel cuisine restaurant with over 100 years of history and a signature sauce with a refreshing taste. The serene atmosphere exudes the dignified aura of its main location.”
“A popular restaurant known for its white soba noodles, and is also popular for lunch. In addition to soba, you can also enjoy drinks and snacks in the evening in a luxurious Ginza atmosphere.”
“The main branch of Kawakami-an is located in Karuizawa. The soba noodles are made from carefully selected buckwheat flour, and are coarse-ground with a special custom-made mill. Served with a spicy dipping sauce.”
“A restaurant where you can enjoy carefully crafted dishes using fresh vegetables and ingredients from Shinshu, along with local sake. Offers soba noodles during lunch and seasonal dishes like simmered rice at night. Features a Ginza view of the Wako clock tower.”
“The affordable udon joint we know and love - the portions are just as big and the bowls even bigger. Tsurutontan Udon Noodle Brasserie is perfect for families and groups, with cocoon-like box seats and communal tables fit for ten.”
“A smoothness that your throat can feel, and a strength that cannot be imagined by the thinness. Inaniwa udon of Sato Yosuke is called a handmade masterpiece. Ingredients are all delivered from Akita.”
“Established in 1927, Ginza Bairin is the first Tonkatsu restaurant opened in Ginza area. Serving authentic Tonkatsu dish with selected juicy pork and crispy breadcrumbs and other cutlet dishes.”
“They only use black pork from Kagoshima Prefecture, including two seasonal special selection options. The coarse coating is finished crispy by double frying with oils at different temperatures.”
“The open kitchen is bustling with chefs. The counter seating, an homage to both sushi shops and Spanish tapas bars, celebrates the diversity of culinary culture. This really is Joel Robuchon's atelier of modern cuisine.”
“The cuisine that is born from Chef Beccat's unique resume is light and innovative. Rooted in French techniques and traditions, but inspired by Japanese nature, the cuisine has become the unwavering character of ESqUISSE.”
“The cuisine at L'Argent features French flavours and dishes infused with Japanese finesse. The dining room boasts metallic silver walls inspired by the restaurant's name ('silver' in French).”
“A renowned Italian restaurant in Ginza that serves dishes prepared with a perfect balance of aroma, presentation, and taste. The restaurant's name, which means 'fresh aroma' in Italian, reflects its philosophy.”
“A 4-story hidden gem restaurant, specializing in authentic Southern Italian cuisine with a focus on Neapolitan-style pizza and seafood, cooked in a wood-fired oven made by artisans brought over from Italy.”
“You can enjoy their specialty, shark fin, in various forms such as simmered with the body or with noodles. Their Peking duck is also a must-try dish.”
“Since its opening in 1948, the Ginza main store has been well-received as a restaurant where you can eat big Chinese steamed buns with plenty of meat. Cherished for its down-to-earth atmosphere.”
“The restaurant invites top-class chefs from various regions in China, including Shanghai, Beijing, Guangdong, and Hong Kong. Traditional specialties include Shanghai crab and Beijing duck. Located just a 5-minute walk from our hotel.”
“Chef Guillaume Bracaval crafts contemporary French cuisine shaped by the Japanese terroir. Eco-conscious approach sourcing 95% of ingredients locally.”
“Relaxed, family-style Italian dining with outdoor terrazza and sweeping Tokyo views alongside Milanese aperitivi.”
“Afternoon tea with seasonal sweets and savouries, live music, and sky-high views.”
“Cocktail bar using modern Japanese techniques to reinterpret classic French flavours with vintage French spirits and rare cognacs. #42 on World's 50 Best Bars 2024, #11 on Asia's 50 Best Bars 2024.”
“Traditional Edomae-style sushi, balancing ingredients, rice, and wasabi with precision.”
“Chef Satoshi Ichijo's craftsmanship with vinegar-flavored small skin sushi.”
“Edomae sushi based on tradition with current trends and tastes.”
“Daily specialty course with seasonal ingredients expertly paired with wine by chefs and sommeliers.”
“Traditional Edomae sushi incorporating ingredients from Hokkaido.”
“Edomae sushi with seasonal ingredients in an artisan-crafted setting at Mandarin Oriental Tokyo overlooking Tokyo.”
“Edo-style sushi with carefully selected ingredients. Conde Nast Traveler's choice.”
“Owner Masatomo Korin opened after 20 years of experience at Umi and Sushi Yuu.”
“Luxurious sushi in Ginza with refined wooden interior.”
“Traditional Edomae techniques with influences from Ginza and global travels.”
“Chef Kobayashi blends sushi with art and street culture after earning two Michelin stars in Hong Kong.”
“Innovative sushi paired with rare artisanal sake and wines, guided by the spirit of Omotenashi.”
“Minimalist elegance and exceptional sushi by Kanesaka-trained chef Mamoru Hashimoto.”
“Highest quality sushi using the finest quality ingredients.”
“Sources the finest seasonal ingredients from across Japan, often directly from local fishermen.”
“Exclusive Edo-style sushi restaurant serving variety of small dishes with wine and sake.”
“Conde Nast Traveler's choice. Described as a restaurant you would want to visit repeatedly.”
“White-wood sushi counter with exquisite sushi, nigiri, Western-influenced appetizers, and teppanyaki dishes.”
“Quality and freshness from wholesalers specializing in tuna with polished skills.”
“Deep-fried tempura in high temperature oil, crispy outside yet soft inside.”
“Edo-style tempura with wine pairing for a new dimension of tempura dining.”
“Unique tempura technique passed down 5 generations over 150 years.”
“Chef Keita Sato's restaurant. Conger eel and sea urchin wrapped in seaweed tempura are recommendations.”
“Both tempura course menu and tendon (tempura on rice) available.”
“Finest and freshest seafood and vegetables deep fried along with joyful conversation.”
“Traditional kaiseki offering not just food but the entire cultural experience.”
“Name means charcoal fire and soup. Chef Ito strives to present perfect dishes with warm innovation.”
“Entertaining glimpse into Japanese dining culture with curated wine and sake list.”
“Unpretentious restaurant where everyone can enjoy authentic food while watching craftsmanship behind the counter.”
“Menu changes monthly using freshest ingredients. Straw-grilled Spanish mackerel is a highlight.”
“Built based on traditional Japanese architecture with long history.”
“Traditional Japanese cuisine with modern-style interior design.”
“Masaharu Morimoto's signature dishes at Roppongi's Seijoki Street.”
“Best quality Japanese Black Beef, seasonal seafood, and fresh vegetables from all over the world.”
“Food and atmosphere enjoyed by all five senses. Dishes raised with love and attention.”
“Specializes in meticulously prepared Hinai chicken yakitori with curated wines and sake.”
“Expertly grilled yakitori by certified masters in a relaxed atmosphere.”
“Premium Date chicken yakitori crafted by a Michelin-trained chef.”
“Pure excellence of ingredients and carefully selected chicken.”
“Key to yakitori is freshness. Each dish is moist and tasteful with strong umami.”
“Established over a century ago, renowned worldwide as representative of Japanese sukiyaki cuisine.”
“Well-balanced sukiyaki and shabu shabu of the highest quality lean and marbled Wagyu beef.”
“Shabu shabu and sukiyaki beef cooked on tabletop grills.”
“Wagyu beef carefully selected by chefs with the goal to spread wagyu worldwide.”
“Prime meat with wonderful umami and rich flavor.”
“All private rooms with variety of sake selections.”
“Michelin Bib Gourmand.”
“Michelin Bib Gourmand.”
“Located in central Ginza, offers traditional but beautifully prepared dinners.”
“Mr. Nozaki is one of leading chefs among Japanese cuisine. He sometimes appears on TV cooking programs.”
“Enjoy seasonal dishes with your five senses at dynamic counter seat.”
“One of the legendary sushi restaurants in Ginza, opened more than 120 years ago.”
“Mr. Kanesaka is one of the most popular sushi chefs and trained many Michelin star chefs. Located in the hotel.”
“Freshest fish directly from Tsukiji fish market at a stylishly decorated counter table.”
“More than 150 years old, now run by the 5th generation. No English menu or English speaking staff.”
“Mr. Mizukami worked with Mr. Jiro for 20 years before opening his own shop.”
“Only 9 seats counter. Chef Sugawara worked at Kanesaka in Palace Hotel Tokyo before. Opened December 2018.”
“Mr. Kondo formerly worked for Hill Top Hotel in Kanda. All ingredients from his appointed farmers. Regularly visits Hokkaido to check quality.”
“Cozy tempura restaurant near Tokyo station. Only cash is acceptable.”
“Small counter seating tempura restaurant in the Ginza area.”
“Located a ten minute walk from the hotel. Long established tempura shop with lighter texture.”
“Yamanoue, Hill Top Hotel is one of the leading tempura shops which produced famous Michelin chefs.”
“Branch of Kobe licensed beef restaurants in Tokyo. Incredibly tender award winning Japanese Kobe beef.”
“Freshest bounty from land and sea including lobster, abalone and finest Japanese beef on two expansive teppanyaki grills.”
“Good quality beef, seafood and vegetable with reasonable price. Course menu and a la carte.”
“Re-opened after long renovation. One of the best venues for business dinner.”
“Located in central Ginza. Fine quality beef and cozy atmosphere.”
“Branch of one of the long established famous shabu shabu and sukiyaki restaurants. Private rooms for business lunch or family gathering.”
“One of the most notable shabu shabu restaurants offering delicious fine beef courses.”
“In front of Tokyo Station. Wagyu artisan with sommelier-like server preparing yakiniku at your table.”
“Private room only. Ushigoro's commitment to the new first class brand beef.”
“Most convenient and firm quality service store in the area.”
“Established in 1889 at the end of the samurai era. Unique dishes from carefully selected eel fishermen.”
“During the Edo era, everybody including feudal lords enjoyed its delicious unagi dishes.”
“Traditional Japanese housing style decor built just after World War II.”
“Evokes an original style shop known as Tenmori (served over bamboo basket).”
“Long established Edomae soba.”
“Located in Ryogoku area famous for Sumo. Modern and sophisticated atmosphere. Soba made from 100% buckwheat flour.”
“Head shop located in Nagano, Karuizawa, a famous soba producing area.”
“Dozen stools of honed-cedar bar. Long refined grill style.”
“Uses a brand chicken called Oku-KujiShamo. Counter and table seating.”
“Sitting on the square table called Robata, fireside. Wide selection of fresh seafood, vegetables, and meats grilled in front of you.”
“Hakata style skewers grill shop at lively Roppongi.”
“Fresh seafood izakaya style restaurant.”
“Chef Shinobu Namae formerly worked for Michel Bras in Toya, Japan and the Fat Duck in Britain.”
“Level of hospitality as high as any luxury hotel.”
“World famous Alain Ducasse cuisine.”
“Contemporary French haute cuisine in partnership with Alain Ducasse Paris.”
“View of Marunouchi area from 36F. Main restaurant in Milano introduces this as the first and last branch.”
“Operated by Bulgari Hotels & Resorts with the same standards as Hotel Bulgari in Milano.”
“Officially approved by the Italian Government. Authentic Italian atmosphere.”
“Chef and staff from long established Italian restaurants in Ginza. Rich and wide selection of wine.”
“Main shop in Firenze established more than 100 years ago. Tokyo branch moved to Ginza.”
“Flavors of Canton, Shanghai and regions beyond.”
“Mainly uses Japan-made ingredients. Signature is grilled pork and shark fin dishes.”
“Offering top rate fugu called Torafugu at its own separate building.”
“42nd floor with gorgeous Tokyo view. Italian steak area, sushi counter bar, tempura and kaiseki corner, and bar.”
“Counter seating at honed wooden bar. Mr. Onogi creates new Japanese dishes daily. 30 minutes from the hotel.”
“Lively atmosphere with variety of a la carte menu at reasonable prices.”
“Modern Shojin Ryori. Prepared following the Buddhist commandment, purely vegetarian.”
“Modern and stylish ramen shop. Even vegetarians can enjoy vegan ramen.”
“Organic, healthy vegetarian cuisine with Parisian ambiance.”
“Complete vegan restaurant. Offers meat-like vegan deep fried chicken and cutlet.”
“Variety of vegan and vegetarian menu.”
“American style grill restaurant in the heart of Omotesando area.”
“Mixture of Asian and European taste in resort hotel-like decor at Aoyama.”
“North Indian restaurant.”
“Modern Indian cuisine. Good combination of Japanese ingredients and aroma of spices.”
“There might be a long queue.”
“There might be a long queue.”