A Michelin one-star restaurant which serves noodles made by hand with home-made flour by the owner who worked at the well-known restaurant Kurumaya before. The proprietress serves customers in Kimono. Customers can experience a moment of bliss in a modern Japanese setting.
A Japanese restaurant in Daikanyama, Tokyo, where the owner has woven his love for his hometown, Tottori prefecture, into the restaurants menu. Directly delivered seasonal ingredients, such as Matsuba crab, natural rock oyster, show the skill and sense of the Japanese restaurant.
A young chef who was trained in America and Ginza and has a Michelin star career, opened a fully satisfying sushi restaurant. Using his global experience, he will build Ginza’s best sushi restaurant where customers are able to relax.
This is the first restaurant overseas of a bistro specializing in aged beef, which has their headquarters in Paris. The main dish is high-quality aged beef, along with a variety of dishes made with pork and vegetables.
A sushi restaurant in Nishi-Ogikubo, Tokyo, where you can enjoy matured sushi that has been carefully prepared. The sake which is suggested by the proprietress, who is qualified sommelier, is also one of the many pleasures.
A new style of Niku Kappa restaurant which introduces carefully selected Japanese black wagyu beef and Japanese dishes that have been delicately prepared. A modern Japanese setting where customers can enjoy the chef’s performance at the counter.
A tranquil Michelin one-star Japanese restaurant located in the heart of the city, with the unique concept of "a house in the mountains made in the city".
Seasonal Kaiser dishes that are in high-dimension, are served in great dinnerware and in a wonderful setting.
A restaurant managed by Michel Troisgros, who has long maintained a Michelin 3-stars for his restaurants in France. This is a modern French restaurant in Tokyo that uses a variety of Japanese ingredients.
A restaurant where you can enjoy the finest dishes and tempuras made with ingredients from Okinawa and fishes from Tokyo. In addition to the variety of tempura, the tendon (tempura served over rice) and the black sugar pudding are also extraordinary.
At the heart of Gion in Kyoto, is a teahouse where you would feel like traveling back in time to the Taisho era. Immerse yourself in Kyoto culture and experience the culture of the building, vessels, cuisine and music.
Enjoy the Chinese cuisine that is unique in Kyoto and experience the change of the four seasons in this renovated teahouse from the Taisho era, that is frequently visited by the writer Junichiro Tanizaki.