
Sushiya
Edomae sushi, served like quiet art in Ginza.

Edomae sushi, served like quiet art in Ginza.

A little Japan trip—seasonal washoku and sake in Shinjuku.

Naka-Meguro’s happy place for harami and horumon.
Where sushi meets obanzai—hidden beneath Ginza.

Yakiniku, chef’s-counter style—right in Kitashinchi.

Kyoto kaiseki, touched by French finesse.

Wagyu on the griddle, right before your eyes in Yokohama.

An Okinawan dining spot featuring local ingredients and flavorful beef dishes

Where sea breeze meets modern washoku in Kamakura.
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French dining above Kyoto’s lights.

A fusion of tradition and modernity.
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Savor Kobe beef charcoal-grilled steak from the wood-fired oven in Ginza

A third-generation eel tradition in Nagoya since 1969.

Kyoto kaiseki with Arashiyama’s seasons on the side.

Setouchi seasons on a plate, in the heart of Hiroshima.

A Sapporo sushi stop for Hokkaido’s freshest seasons.

Fourteen seats, a full season—Ebisu kaiseki with sake in perfect step.

150 Hokkaido specialties & all-you-can-eat yakiniku, seafood, and crab! Indulge in a dream gourmet experience to your heart’s content.

Wagyu on the griddle, Osaka’s night skyline in full view.

Three generations, four seasons—Michelin-star kaiseki in Kitahorie.