Best Restaurants in Japan(page 7)

Just a 5-minute walk from the East Exit of Shinjuku Station. A designated store for Kagoshima Black Beef, the champion of the Wagyu Olympics for 15 consecutive years. Freshly sourced at wholesale prices!

New Year Party Reservations Now Open! All-You-Can-Drink Course ◇ Private Room Available! Smoking Allowed! Enjoy with Eel Skewers!

Just 5 minutes from Namba Station! Enjoy A4 grade or higher Wagyu at an amazing price! We buy whole black-haired Wagyu, so we guarantee the taste!

[Opening on December 8] A Fusion of Hokkaido Ingredients and Toyosu – Omakase Edomae Sushi / Private rooms for 4, 6, and 8 people available.

Kobe Beef We are absolutely confident in our taste and price! Compare with other places!

Indulge in the creative sushi of a stylish reverse-import brand. Experience new sensations with Aburi Sushi and Mosaic Sushi!

Experience the ultimate dining journey with traditional flavors and service, crafted from carefully selected ingredients.

Highly Acclaimed: Meat Mabu-shi Lunch service available on weekends and holidays. Don't miss the original Meat Mabu-shi!

Just a 130-second walk from Shimbashi Station! Perfect for dates, girls' nights, business dinners, and entertaining guests. Enjoy Japanese sake, shochu, wine, and whiskey!

Brilliantly crafted sushi, following the tradition of Edomae. Enjoy your meal at the chef's counter or in our exclusive private room.

[New Opening on December 1] Michelin Guide Featured Restaurant supervised by Kimoto - A Hidden Gem Behind Roppongi Hills Sushi

Crafted by skilled artisans trained in renowned establishments, enjoy authentic Edomae sushi without compromise in a charming setting that evokes the essence of Kyoto.

We currently have availability for two guests on the 16th at 5:30 PM and on the 29th at 8:00 PM.

Private rooms available for 2 to a maximum of 30 guests! We offer great banquet plans starting from JPY 4,000!

Just a minute from Kyoto City Hall Station! Enjoy a luxurious "Wagyu Burger" bursting with flavor, supervised by Yakiniku Pan.