Japanese people all over the country take the selection of the ingredients very seriously. This will become apparent should you wander into any grocery store and have a look at the fruit section in particular. Not only are the fruits huge, magnificent, and perfect, but they are priced as such. And it’s a price that most Japanese people are willing to pay, for an exceptional product. The demand for excellent cuisine has made Japan the location of many of the top restaurants in the world. Tokyo currently holds more Michelin 3-star restaurants than Paris and dominates the list of the top 50 best eateries in Asia. Experience these world-class options for yourself from the famous sushi of Jiro to the intricate delicacies of Kojyu.
Restaurant Type
Destinations
Tokyo
Sushi Kuwano is an elegant establishment sitting in the heart of Tokyo's famous Ginza district, at Konparu-dori. Chef Kuwano, alongside his wife, smilingly welcome their guests, lending a very earnest, personable appeal to the simple Japanese decor to their restaurant, currently rated 1 Michelin star. The traditional appearance serves to direct his customers' attention to the creativity of the meal and its presentation. Sushi Kuwano's elegant preparations of seasonal cuts ranging from bonito and tuna to oily cuts of mackerel - one of Kuwano's signature dishes. Sushi Kuwano courses start around ¥30,000.
Tokyo
Sushi Kimura has gained a reputation for being synonymous with aged-fish sushi. Located in Futako Tamagawa in southern Tokyo, Kimura attracts those looking for a special sushi experience. The aging process he has refined delivers a sweetness to the delicate plates of swordfish and sea bream previously unheard of in the Tokyo sushi world, and has gained Chef Kimura his two Michelin stars for 5 years in a row. This cozy, welcoming restaurant doesn't serve traditional fatty tuna, but uses only peak season ingredients. Come to Sushi Kimura expecting surprises, such as swordfish, served in courses starting at ¥20,000.
Tokyo
Sushi Kojima is one of the veteran sushi restaurants of Tokyo's Ginza sushi scene, offering sushi lovers a traditional atmosphere in a dining room with a peaceful interior concept incorporating bamboo and warm-toned lighting. Chef Kojima offers an traditional sushi selection - sweet and tender fatty tuna and gizzard shad with its silver shine, but instead of "resting" or marinating it, he serves it fresh which brings out its pure flavors. He pairs them with well- established sake brands to bring an authentic sushi experience, earning a Michelin star. Sushi Kojima's courses start at ¥20,000.
Tokyo
Sushi Masuda serves traditional Edo-style sushi in Aoyama, the heart of Tokyo's fashion district. After training 9 years at the Michelin 3-star restaurant Sukiyabayashi Jiro, Chef Masuda's sushi establishment rose to 2 stars of Michelin excellence by creating an exquisite sushi dining experience, presenting his culinary delicacies on trays of black lacquer. The temperature at which he prepares each dish, and the moisture of each topping is carefully controlled to create the best flavor, and he only selects the freshest fish, no matter where it is caught. His delectable courses start at ¥20,000.
Tokyo
Sushi Yoshitake, located the in popular Ginza district of Tokyo, is an exceptionally tasteful sushi establishment. Warm lighting combines with an autumn-themed eating area (including life-like leaves) to give this restaurant an air of serenity. What sets Chef Yoshitake apart from his peers is his use of unconventional appetizers (or tsumami) such as straw-smoked bonito, mixed with his method of steaming the rice over charcoal in cast iron pans. Yoshitake's discerning eye and masterful preparation has earned his establishment a rare achevement of 3 Michelin stars. Sushi Yoshitake’s courses start at ¥40,000.
Tokyo
Nishiazabu Taku, hidden in the narrow alleys of Nishi Azabu, Tokyo, is a 1-star Michelin sushi establishment. The atmosphere of the restaurant combines modern and traditional, blending the local concrete walls ,a bamboo ceiling, and soft lighting. Unlike his fellow sushi places in Ginza, Taku employs a professional sommelier to curate a short list of wine and champagne that pairs beautifully with the traditional sushi, such as fatty tuna or mackerel. Chef Kenji Ishizaka also alternates the rice varieties depending on the fish involved, and complements each course with signature appetizers. Taku's courses start at ¥20,000.
Tokyo
Sushiya Ichiyanagi, relocated to the Ginza district of Tokyo in 2013, is a 1-star Michelin sushi restaurant with a focus on treasuring each guest with Japanese hospitality. Chef Ichiyanagi provides a warm and intimate atmosphere to guests dining in his restaurant using nothing more than simple wood furnishing and a humble smile, and this outlook has won him numerous repeat customers. His plates include a range of traditional favorites of deftly worked sushi pieces including uni sea urchin, horse mackerel, and sea bream, with a careful selection of sake wines and appetizers. The courses at Sushiya Ichiyanagi start at ¥20,000.
Tokyo
Ginza Sushi Kanesaka is located in the Ginza area of Tokyo, and has a simplistic and traditional design which promotes a dignified atmosphere. In Kanesaka, under the warm lighting, the polished wooden counter is the center "stage" where Chef Kanesaka presses sushi and prepares the side dishes with delicate precision. The offerings are seasonal, and include such delicacies as ark clam, Hokkaido uni, and steamed abalone. The recipe that goes into the rice, when combined with the brush of soy sauce on the fish, adds the right hint of sweetness to the dishes that has helped Chef Kanesaka to earn a Michelin star. His "omakase" course starts at ¥22,000.
Tokyo
Umi is a name that, for the Japanese, evvokes the flavors of the ocean. Located in Aoyama, Tokyo, the rustic atmosphere - with clean timber counter and ecru-covered seating - creates a comfortably welcoming environment from the moment one walks in, almost like being invited into someone's home. Behind the counter, Chef Nakamura shows his versatility and skill with sushi preparation in cuts of tender abalone, uni sea urchin, and fatty tuna served on humble platters of wood. His combination of expert preparation and tasteful presentation propel Umi to excellence, earning 2 Michelin stars. Umi sushi courses start at ¥20,000.
Tokyo
Sushi Arai sprang up in Ginza, Tokyo in 2015, and though still very new, in now one of the most popular sushi restaurants in the area. Chef Arai favors a more classic style, and this shows in his portions, which are larger than most of the other sushi establishments. Diverging from the traditional "omakase" style where the sushi master determines your meal, Chef Arai includes customer input in his "okonomi" or "as-you-like-it" method of serving. This philosophy, combined with the artful presentation, has earned Sushi Arai a Michelin Star. The courses to this authentic sushi experience start at ¥20,000
Tokyo
Harutaka is a 2-star Michelin sushi restaurant recently moved to a new location in Ginza, Tokyo. Harutaka's design recreates the interior of the traditional ryokan with furnishings made of Japanese cedar. The focus for Harutaka is on the flavor, rather than size or layering of the sushi pieces. Delectable appetizers such as lightly seared abalone and straw-smoked bonito, followed by premium cuts of fatty tuna and gizzard shad await Chef Harutaka's customers. He carefully selects the freshest cuts every morning, and the artistically prepares for each guest. Harutaka's sushi experience starts at about ¥30,000.
Tokyo
Oryori Tsuji is located in a quiet neighborhood of Azabu Juban, and charms customers with its combination of traditional Japanese ambience and methods with sublime seasonal dishes. Chef Tsuji prepares dishes that are truly his own using rare seasonal produce, such as smoked Pacific saury or figs dressed in sesame. Many come solely for the soup, made with a clear fish stock (dashi) brewed for over 8 hours, and a topping that changes with the seasons, including fresh bamboo shoots and bonito, eggplant and sakura shrimp, or even Bhutan mushrooms with tofu. Oryori Tsuji's delicious courses start at ¥15,000.
Tokyo
Azabu Yukimura, situated in Azabu Joban, brings the time- honored cuisine of Kyoto to downtown Tokyo. Rated at a rare 3 Michelin stars, Chef Yukimura's cozy establishment, with diamond-shaped countertop and walls of polished wood, provides guests a series of seasonal offerings including beef shabu shabu, sweetfish, pike conger, or matsutake mushrooms. After training in Kyoto for 25 years, all the dishes show Chef Yukimura's deep passion for Kyoto cuisine celebrating the changing flavors of each season with ingredients and spices sourced directly from Japan's old capital. Yukimura's superior courses start at ¥30,000.
Tokyo
Yamadaya Nishiazabu is a premier restaurant hidden within the quiet streets of Nishi-Azabu in Tokyo. This small restaurant is a Michelin 3-star gem specializing in serving fugu puffer fish, an enduring Japanese delicacy. Fugu may be served here as a fugu sashimi, succulent, thinly sliced and arranged on a platter as a beautiful flower. It might be carefully grilled in sesame oil amd served with gingkgo and chestnuts, piping hot. Or it may be cooked in a hot pot with Hokkaido kombu seaweed, slowly soaked to bring out the pufferfish's savory flavors. Chef Kasukabe's specialty fugu is available all year, and courses start at ¥30,000.
Tokyo
Azabu Kadowaki, tucked away in Azabu Joban, is a traditional Japanese restaurant with 2 Michelin stars. Guests are met with an interior of light hinoki wood bathed in warm light, creating a charming appeal. And from appetizers of swordtip squid in sesame dressing to shark fin boiled in dashi then fried in egg whites, Chef Kadowaki creates an unforgettable meal. The chef is famed for his signature rice dish: truffle rice - high-quality Japanese rice flavored with sliced truffles and bonito flakes that, when served, fills the room with a deliciously rich aroma. The courses at Azabu Kadowaki start at ¥30,000.
Tokyo
Goryu Kubo is located in the Nishiazabu area of Tokyo, and is rated 2 Michelin stars for its high-quality Japanese cuisine. The atmosphere reflected in the décor is minimalist, with a gentle wooden interior and soft lighting, and the chef's philosophy is equally straightforward - quality and perfection. Putting consideration and passion into all his dishes, Chef Kubo delights guests with his signature grilled dishes that include such seasonal delights as softshell suppon turtle, sea perch, and tiger pufferfish. His focus on freshness and quality makes Kubo source his produce from markets all over Japan, while maintaining an impressive wine collection. His fine quality courses start at ¥50,000.
Tokyo
Akasaka Kikunoi, situated in Asakusa, Tokyo, is a 2-star Michelin restaurant owned by the famous chef Yoshihiro Murata, bringing a small taste of traditional Japanese kaiseki into the heart of Tokyo. Despite being surrounded on all sides by towering Tokyo skyscrapers, following the small bamboo-bordered path toward the restaurant makes guests to feel as though transported to Kyoto. Kikunoi serves Kyoto specialties including mountain yams, wasabi greens, shrimp sushi, and firefly squid, all imported directly from the old capital. Each is prepared with focus on aroma, texture, and the element of surprise which delights guests. Akasaka Kikunoi's courses start at ¥20,000.
Tokyo
Miyasaka is a quiet place in the Aoyama area of Tokyo, across from the Nezu Museum of Art. As guests walk into this Michelin 2-star restaurant from the busy city streets, the dark interior coupled with the polished wooden paneling, and accented with the chef's personal floral arrangement, gives off an air of artistry and elegance. Chef Miyasaka's seasonal cuisine focuses on fresh traditional favorites, such as celebrating autumns flavors with chestnuts, green ginkgo nuts, and grilled mushrooms presented among Japan's brightest fall leaves. His Japanese rice is his specialty, slowly cooked to perfection in an earthenware pot. Miyasaka's courses start at ¥20,000 yen.
Tokyo
Set apart from the crowded shopping areas around Takeshita street, Higuchi infuses a traditional Japanese heart and soul into the chic and flashy fashion scene celebrated in Harajuku. A guest can't help but feel more calm stepping into the quiet, warmly lit dining area, then sitting in front of the bright timber countertop. Chef Higuchi delights his customers with a seasonal array of delectable dishes, including mullet roe atop sticky rice, or grilled eggplant with crab, bringing out a delicate combination of flavor and texture that earned Higuchi 2 Michelin stars. The meals are complemented by a good selection of wine and sake, as well as the chef's handcrafted desserts. Courses at Higuchi start at ¥20,000.
Tokyo
Ishikawa is neatly hidden near Kagurazaka's Edo-era Zenkoku-ji temple; an unassuming stone path leading to a bright gem of traditional Japanese kaiseki cuisine. The establishment features simple decoration oozing traditional Japanese charm, complete with small maple tree with bright leaves in autumn and a sunken pool where small red fish swim happily. This Michelin 3-star restaurant's menu includes masterfully prepared seasonal dainties including Ayu sweetfish, wagyu beef sashimi, and traditional rice cooked in an earthenware pot. None of the dishes reach the customer without the unique and delightful touches for which Chef Ishikawa is known. Courses start at ¥30,000
Tokyo
Kohaku is a Michelin 3-star establishment of traditional Japanese cuisine situated in the quiet streets of Kagurazaka. Decorated with a peaceful wooden interior featuring an inked painting of a white tiger (or "Kohaku"), the restaurant blends a simple, modern decor with a welcoming atmosphere to make their customers comfortable. Chef Koizumi has made his reputation artfully reinventing traditional Japanese dishes with use of such ingredients as truffle, star anise, or black caviar, to add his own modern touch to the dishes. In addition to the wonder of these culinary delights, the chef offers guests a skilled performance as he prepares each dish of Kohaku's courses, which start at ¥20,000.
Tokyo
Ren, located in the Ginza district of Tokyo, is a tranquil haven from the popular padestrian walks of Tokyo's main shopping district, from the moment you step inside, you feel a sense of peaceful meditation. In connection with the name Ren, which means "lotus", Chef Mishina carefully contemplates each item in the menu, considering how to maintain his style of simplicity, yet express the complete flavor of each dish. Rising under the mentoring of the famous Chef Ishikawa, and earning 2 Michelin stars in its own right, Ren serves their delicious dishes made from high-quality ingredients, making courses starting at ¥20,000.
Tokyo
Ginya is a quiet, exclusive tempura establishment operated by a husband and wife duo in Shirokane, holding 2 Michelin stars. A warm and comfortable restaurant uses a minimalist décor; the interior's simple wood and tile design is accented with a delicate arrangement of Japanese flowers. Chef Ginya works the center stage tempura pot with a beautiful rhythm, and with his simple oil-frying method brings out each dish's best flavors, textures and colors. Signature dishes of daily-selected, fresh seafood are interspersed with seasonal vegetables to create Ginya's memorable courses, which start at ¥15,000.
Tokyo
Tempura Uchitsu is a restaurant with 2 Michelin stars tucked in the neighborhood of Hiroo, where guests notice a large window overlooking the beautiful garden growing behind the restaurant. With cherry blossoms and bamboo growing so near, one can hardly believe that bustling Tokyo is just outside. Chef Uchitsu delights the palates of his guests with his tempura specialty seafood dipped in a light batter that leaves a crispy texture and distinct umami flavor. The menu is made up of seasonally-alternating courses of local vegetables and mouthwatering seafood such as blanched fugu pufferfish or sashimi. Courses start at ¥20,000.
Tokyo
Tempura Motoyoshi, a Michelin 1-star extablishment neatly hidden in the backstreets of Tokyo's Aoyama neighborhood, offers guests a warmly lit space that celebrates contrasting textures, with a countertop of smooth teak wood, and artfully arranged handmade cups along the stucco walls. Chef Motoyoshi uses light batter fried in sesame and canola oil to bring out each ingredient's distinct flavors, skillfully creating his signature dish - a shiso leaf delicately topped with uni sea urchin. The chef takes guests on a seasonal odyssey through traditional, hand-picked seafood and vegetables, beautifully arranged on pottery of his personal collection. Courses start at ¥15,000.
Tokyo
Vesta, named for a Roman goddess of the hearth, is a Wagyu beef restaurant in Nihonbashi. Much in the vein of the grand Ginza shopping district, Vesta shines with polished wooden floors, golden chandeliers, and marble egg candelabras. The sumptuous décor is a suitable backdrop for Chef Ichimiya's delectable courses, an alluring array of heavenly delicacies made with the finest produce. All these dishes set the stage for the main dish: select cuts of charcoal cooked premium Kobe beef, seasoned with pepper and salt to bring out the bold and rich flavor. Vesta's prime- cut courses start at ¥30,000
Tokyo
Karyu is a Michelin 1-star Wagyu cuisine establishment in the Ningyo-cho area of Tokyo. The prevalent tones of the restaurant are clean wood and simple clay, with pale green seating that invites relaxation. The addition of an exquisite seasonal floral arrangement soothes the senses of every guest. In this setting, Chef Katayanagi uses his knowledge of Japanese wagyu to stimulate the palate with cuts of seared or roasted to perfection. He also uses his alternate dishes to show off his skills with various beef dishes, including a portion of beef tongue stew an a slice of beef chuck in a clear cream sauce. Courses start at ¥15,000.
Tokyo
Aròma-frèsca is an Italian restaurant in Ginza with 1 Michelin star. Perched above the Tokyo shopping district like a bird of paradise, this top floor establishment is bright and polished. The seasonal arrangement of greenery blends with glossy wood and glass furnishing to give Aroma-Fresca and air of both elegance and comfort. Chef Harada adds a touch of Japan to Italian cuisine, such as in his siganture dish - a crudo of fresh lobster, lightly cooked, then seasoned with green herbs and tomato sauce and topped with fresh roe. He focuses on the flavors, colors, and of course, aromas of each dish in his courses, which start at ¥20,000.
Tokyo
TACUBO, in the Daikanyama neighborhood of Tokyo, uses Italian cooking techniques to offer its guests the aromas and flavors of nature. The interior delights guests with inviting aromas from the moment they enter, the mouthwatering smell of roasting meat, bread, and herbs. This 1 Michelin star establishment makes use of a firewood- fueled oven to produce such tempting dishes as baked eel or the signature wagyu beef steak, well-seasoned with pepper and salt. Chef Takubo's menu includes handmade pasta dishes and fresh seasonal vegetables in courses that start at ¥20,000.
Tokyo
Florilège is a chic establishment of innovative French cuisine in the Aoyama area of Tokyo. With dark walls and dramatic lighting, this restaurant's décor offers a daring backdrop for Chef Kawate's gastronomic masterpieces. Believing very strongly in sustainable agricultural practices, Kawate's signature dish involves beef from older cows that have already calved, thinly sliced and served carpaccio- style, served in a meaty broth as a French-style shabu- shabu. Florilège is rated at 2 Michelin stars for the originality of its presentation and the balance of flavors in their courses, which start at ¥20,000.
Tokyo
RYUZU is restaurant in Roppongi that blends French cuisine with Japanese service and energy, inviting guests to pause for a few moments, setting aside time to indulge in culinary delight. French delicacy is given fresh life by Chef Iizuka, who arfully incorporates a delicate brush of Japanese elements to the culinary portrait of traditional French fare, adding such ingredients as kombu seaweed or white soy sauce to roasted veal, pork, or seafood, in line with the chef's own experiences in Japan and France. The result is a stimulating array of delicious dishes in mouthwatering courses that start at ¥20,000.
Tokyo
Quintessence brings to the Shinagawa area of Tokyo the purest essence of modern French cuisine. Entering the polished doors and past sleek, reddish wooden walls brings guests into an fashionable space, tables aglow with soft light off the white cloth. In the kitchen, Chef Kishida proves his Michelin 3-star rating in making his signature dish - a goat's milk bavarois, glossy and smooth, topped with lily and looped by a bright ring of savory olive oil. Using only the best seasonal ingredients, the chefs at Quintessence produce dish after dish of culinary sensations in superior courses that start at ¥30,000.
Tokyo
Sazenka, located in Azabu, seamlessly blends classic Chinese cuisine with a Japanese passion and flair. The Michelin 2-star restaurant boasts a multilingual staff and a setting that relaxes guests, steeped in as much relaxing tranquility as an old Peking tea house. Chef Kawada, biculturally trained in both Japanese and Chinese cuisine, prepares dishes such as pheasant wonton soup, somen noodles infused with fresh Chinese tea, chashu pork belly marinated in a sweet soy sauce, and braised lamb chop - oven-cooked, grilled on charcoal, straw-roasted to tender and delicious perfection. Sazenka's courses start at ¥30,000.
Kyoto
Gion Sushi Tadayasu, a Michelin 1-star restaurant in the heart of Kyoto's Gion district, keeps alive a passion for traditional Japan. Decked out in hinoki wood giving the restaurant an aroma of freshness, with bamboo shades and subtle Japanese design elements, Sushi Tadayasu oozes a dignified authenticity. Chef Tadayasu Morita skillfully cuts fatty tuna and gizzard shad after maturing the fish at just the right temperature, then chooses from two different rice blends to bring out the best flavors in each cut of fish. Offering a number of courses to appeal to every guest, basic sushi lunch courses start at 6,000, and full dinner courses start at ￥30,000.
Kyoto
Beside a historic 400 year-old garden pond in Higashiyama, on the luxurious grounds of Four Seasons Kyoto, Sushi Wakon brings a modern appeal to a highly traditional Japanese experience. A trendy and chic décor involving metal tiles folded origami-like across the wall stands out behind a sleek hinoki wood counter. Behind the counter, world-class Chef Yamaguchi brings out bold flavors in his masterpieces by paying special attention to the temperature of each piece. The sushi is complemented with such seasonal delights as fresh sea urchin with caviar or grilled blackthroat perch with grated radish. Wakon's dishes start around ￥25,000.
Kyoto
Gion Sasaki, a highly exclusive establishment in Kyoto's renowned Gion district, is one of the old capital's most popular, hard-to-reserve kaiseki restaurants. Opened inside a renovated 90-year old wooden house, the Michelin 2-star restaurant's interior features a magnificent counter cut from a single block of mahogany, and behind the counter sits a red-brick oven - a creative blend of the Japanese and western style. The head chef and owner, Chef Sasaki, creates not only classic culinary perfection, but presents them in his own experimental way, such as his platter pf shrimp, squid, and fatty tuna sushi, arriving with a Japanese brush for guests to add the soy sauce. Gion Sasaki's courses start at ￥20,000.
Kyoto
Kiyama, a simple yet sophisticated kaiseki establishment in the Marutamachi area of Kyoto, is built near a special well dug to serve the old Imperial Palace. This pure well water is used in every part of the meal, from the broth of the fish stock to the fresh matcha green tea. The simple decor recalls a classic tea house of wood, bamboo, and smoothed stone, with a low hanging window overlooking a tranquil garden. Chef Kiyama earns his restaurant's 1 Michelin star rating with, among other excellent dishes, his signature soup, the stock of which he brews slowly through a process of a couple days, adding fresh bonito flakes, kombu, and other ingredients until the mix is perfect. Kiyama's courses start at ￥20,000.
Kyoto
Roan Kikunoi, a kaiseki restaurant of the famous Kikunoi group, is located in the busy Kiyamachi area of Kyoto and is rated at 2 Michelin Stars. Known for it's peaceful and calming interior complete with calligraphy artwork, tatami straw matting on the second level, and a traditional tea room with seasonal decorations. Chef Murata favors a changing menu where diners degust the flavors of the season. Spring may bring plates of bamboo shoots while summer delivers dishes of pike conger; autumn's freshly harvested matsutake mushrooms make way for winter ikura salmon. Western delicacies like truffles of foie gras may also appear in Roan Kikunoi's courses, which start at ￥20,000.
Kyoto
Tominokoji Yamagishi is located in the Tominokoji neighborhood - the central area of Kyoto, and has earned 1 Michelin star with a spirit of old-fashioned hospitality based on Japan's ancient traditions. The chef, Takahiro Yamagishi, is not only a master of kaiseki cuisine, but is also well versed in traditional tea ceremony, flower arrangement, and calligraphy. His establishment is a 130 year-old building with interior renovated into a Japanese tea room, which invites guests to indulge in these different aspects of classical Japanese culture. Tominokoji Yamagishi's courses of culinary art, which include a signature dish of hand- rolled sea urchin expertly arrayed atop sweet vinegared rice, start at ￥20,000.
Kyoto
Kikunoi Honten, in the Kodaiji area of Kyoto, is classical Kaiseki perfection. The Michelin-rated 3-star flagship of the Kikunoi Group is a special blend of Japanese humility and European appeal, embodying the philosophy of kireisabi, or "rustic elegance". With an art display on entry, peaceful rock garden, and spacious private rooms, Kikunoi Honten maintains a rare humble beauty. Chef Murata's cuisine delivers the eloquent flavors, aromas, and textures of Japanese kaiseki. With such signature dishes as his Hidden Plum amuse-bouche - pickled plums cunningly enclosed in soft cod roe and adorned in peach blossom - Chef Murata delights guests with surprises to awaken the palate. Courses start at ￥25,000.
Kyoto
Gion Matayoshi, a quiet sanctuary from the busy Gion streets, is a Michelin 2-star establishment hidden away in Kyoto's most popular district. Its olive-colored walls and wooden sliding doors offer a thought provoking atmosphere decorated with graceful calligraphy. Across the broad hinoki wood counter, Chef Matayoshi adds his own spin to kaiseki cuisine. Having grown up in Okinawa, the chef adds little touches from his home region to the artisitc Kyoto dishes. An especially poetic dish comes in the form of yellow corn root starch delicately shaped like the moon, with a rind of sudachi draped over as its "shadow", adding a unique expression of the seasons to the courses at Gion Matayoshi, which start at ￥20,000.
Kyoto
Hyotei, in the Nanzenji area of Kyoto, is one of the oldest kaiseki restaurants in the old capital, with a history that stretches back over 400 years. A moss covered path winds through a well-tended garden outside the Michelin 3-star establishment. Within private dining rooms covered in tatami mats, guests are given an authentic taste of Japan's deep history. Chef Takahashi, the 15th generation Hyotei chef, serves up elegantly plated dishes that include such rich delectables as wagyu roast beef, sakura leaf sushi, sea bream sashimi in a dashi made with bluefin tuna, and of course, the signature Hyotei Tamago boiled egg, served with a selection of fresh seasonal vegetables. Courses start at ￥30,000.
Kyoto
Oryori Hayashi, located in Kajiicho, goes for an genuine kaiseki experience without an excess of wasteful frills. Guided into the restaurant by the Japanese kanji character for "large" hanging outside on the lantern outside, guests are welcomed past a bamboo garden, through the wooden sliding door to be seated at the clean and smooth counter. Chef Hayashi skillfully prepares dishes of such fine delicacy as sea bream eggs with burdock root, or handmade mochi with baby turnip in a clear broth, packing such fresh and palate-pleasing flavors that leave no doubts why Oryori Hayashi was given its Michelin star. These classic kaiseki courses start at ￥20,000.
Kyoto
Gion Suetomo, in the Gion district of Kyoto, is a Michelin 1- star kaiseki establishment. Sitting prettily in the heart of old Kyoto, this restaurant uses the elements of this traditional cuisine to awaken and delight the senses of their guests. A simple interior with unvarnished wooden counter allows guests to appreceate small details in the dishes that Chef Suetomo prepares. The ingredients become plates of delicious culinary art, such as sliced bonito fish, seared to tenderness over crackling straw to draw out its mouthwatering aroma. Gion Suetomo's dishes and preparation are flavorful and filling even to the last cup of freshly made matcha green tea. The courses start at ￥20,000.
Kyoto
Ogata, in the Shimogyo district of Kyoto, is one of the primier kaiseki restaurants established in the former Imperial capital.Once a building that once housed a kimono store, the design was deliberately kept rustic and plain to give Michelin 2-star Ogata a straightforward authenticity and allow guests to focus more on the fresh seasonal cuisine that is set before them. Chef Ogata excites the palate of his guests using local homegrown produce, with fresh seafood from some of the city's best suppliers, including the delightfully fragrant matsutake mushrooms, or quality crab from Kyoto's Taiza Port. Ogata's magnificent courses start at ￥30,000.
Kyoto
Tempura Kyoboshi, in Kyoto's Gion area, guards a secret recipie for its tempura that has earned the establishment a Michelin star for the past 9 years. Within the restaurant's ideally simple interior, Chef Sakakibara cherishes the recipies handed down from his grandfather to entertain his guests with delightfully tasty tempura dishes. Crunchy, crisp, and yet carefully arranged like tempura art - such as the green beans stacked as a leaning tower, or a halfbeak fish with braided tail. The menu includes an international twist, as the chef glazes his sweet potatoes in brandy and sugar before frying them to sweet perfection. Kyoboshi's courses start at ￥15,000.
Kyoto
Miyoshi, a Michelin 1-star establishment in the Gion district of Kyoto, serves incredibly flavorful wagyu beef in the classic Japanese kaiseki style, infusing the beef into seasonally changing courses. The white noren curtain and sliding wooden door part to reveal a tastefully modern Japanese decor - cream-colored stucco walls harmonizing with glossy surfaces of red, black, and gold. Chef Ito prepares such appetizing delights as salty sea urchin in pureed white corn soup, or slices of soft ox tongue pressed with kombu seaweed before bringing out the highlight of every wagyu course - slow-cooked cuts of seasoned steak that melt in your mouth. Miyoshi's courses start at ￥30,000.
Osaka
Sushi Minazuki serves a unique and memorable sushi dining experience to guests at a restaurant in the Kita- Shinchi area of Osaka. The Michelin 1-star restaurant creates a quiet and contemplative atmosphere from the moment one draws back the noren curtain and enters the wood and bamboo furnished room. Chef Saki prepares such delicious favorites as his signature "torotaku" - an original sushi recipe involving fatty tuna laid atop sweet vinegared rice, then wrapped in shiso leaf and crowned with a hat of pickled daikon radish. This may be paired with his special sake infused with matsutake mushroom. Minazuki courses start at ￥20,000.
Osaka
Sushi Harasho, in the neighborhood of Namba, is one of the top sushi establishments in Osaka, with 2 Michelin stars. An elegantly minimalist touch is prevalent throughout the restaurant, with a bright hinoki wood counter and warm wooden backdrop framing a single decorative plate made of grey porcelain. Behind the counter, Chef Ishikawa extends his minimalist style to the sushi he prepares, believing that an excess of seasoning or overworking of the fish ruins the subtle delicacy of each cut. The chef relies on the natural flavors of his gizzard shad and fatty tuna, without additions, to win over his guests, in courses that start at ￥15,000.
Osaka
Honkogetsu is a Japanese kaiseki cuisine restaurant in the Namba area of Osaka, and is rated at 2 Michelin stars. Designed after the traditional tea house, the interior is inundated by such natural elements as artfully draped bamboo stalks, a seasonal flower arrangement, and a counter made of 600 year-old hinoki wood. Chef Anami constantly discovers new ingredients to incorporate into his artistic dishes, such as shoro - edible mushrooms also known as "false truffles". These ingredients appear alongside popular kaiseki offerings like sea urchin, greenling, bamboo shoots and fava beans, elegantly plated in courses starting at ￥20,000.
Osaka
Kashiwaya, in the Senriyamanishi region of Osaka, preserves the classical tea ceremony elements of Japanese kaiseki cuisine. This Michelin 3-star establishment offers diners an authentic and private dining experience by dividing the restaurant into seven small dining houses, each with its own tea room. Chef Matsuo offers masterfully prepared dishes in this time-honored style, delivering sea bream cured in kombu seaweed or seasoned and perfectly grilled tilefish and shrimp. His signature seasonal dessert of sweet and brightly colored squares lend a polished finish to Kashiwaya's courses, which start at ￥15,000.
Osaka
Taian, in Shinsaibashi, Osaka, presents Michelin 3-star winning kaiseki with a warm and inviting family atmosphere. Chef Takahata and his wife warmly welcome each guest to the smooth reddish wood counter to taste the mouthwatering dishes. While maintaining a firm grounding in the roots of kaiseki cuisine, the chef tastefully adds his own personal flair. The most popular dishes at Taian include their signature honey-soaked wagyu ribs, charcoal-roasted seaperch, and fried cod milt. This restaurant is known for expertly complementing the Japanese food with a good selection of European wines, in courses that start at ￥20,000.
Osaka
Shunsaiten Tsuchiya, in the neighborhood of Toyotsucho in Osaka, is a small but memorable tempura establishment rated at 2 Michelin stars. From behind a smooth counter of polished red lacquer, Chef Tsuchiya brings out a heavenly aroma in each dish through use of a local cottonseed tempura oil that brings out each piece's innate flavors while carefully avoiding oversaturation. The chef procures his ingredients only from local vendors to ensure the freshest produce possible. Delights such as the classic shrimp tempura, scallops, sweet tilefish, and fried puffer fish are well-liked among Tsuchiya's guests, who devour courses that start at ￥10,000.
Osaka
Kitashinchi Fukudatei, situated in Kitashinchi - Osaka's bustling heart - is a delightful wagyu dining experience. Rated at 1 Michelin star, this establishment excites guests from the moment they enter. The excitement builds on seeing the sleek polished wood counter, and just beyond, a magnificent brick oven hiding sumptuous cuts of beef behind its black iron door. Chef Ukai creates appetizing portions including a wagyu slider, a breaded beef cutlet still wrapped around bone, and at two tender cuts of different steaks, delighting guests with their respective textures and flavors, complemented with a curated wine list. Courses at Fukudatei start at ￥20,000.
Kanazawa
Mekumi, a particularly popular sushi restaurant in the Nonochi area of Kanazawa, is known for sourcing ingredients locally in order to take the flavor of each piece of sushi to the next level. This Michelin 2-star restaurant is situated well off the beaten track, but the Chef Yamaguchi's tireless pursuit of the best local ingredients draw customers and even chefs from all over the world. His snow crab with roe, rich hairy crab, aged yellowtail, and Aomori fatty tuna each burst with its distinct sweet or savory flavors, in courses that start at ￥20,000.
Kanazawa
Otome Sushi, located in Kiguramachi near the famous Kenrokuen Gardens, brings guests generous portions of nigiri sushi placed atop ovals of locally grown rice for a perfect balance of flavors. The intimate space surrounded by a dark wooden interior and lattice screens make this Michelin-rated 1 star establishment feel familiar and comfortable. Chef Tsurumi uses his skilled knifework to cut the most delicious cuts of marbled maguro tuna, silvery gizzard shad, or the local delicacy - black-throated seaperch that makes his guests keep coming back for more. Courses start at ￥15,000.
Kanazawa
Zeniya, in the Katamachi neighborhood of Kanazawa, is a Michelin 2-star establishment offering high-quality Japanese kaiseki cuisine. Guests may sit at the counter to talk with Chef Takagi, a second generation kaiseki chef, or reserve one of the spacious private rooms furnished in tatami with comfortable cushions. The chef turns out seasonal dishes such as sea urchin or sesame tofu with his own unique touch, weaving such ingredients as balsamic vinegar and caviar into his cuisine using recipies he inherited from his father. Courses at Zeniya start at ￥20,000.
Sapporo
Susukino Sushikin is a popular sushi restaurant the Susukino neighborhood of Sapporo. Sushikin brings guests a unique and heartfelt sushi experience. In a simple restaurant originally run by his father, Chef Matsuhashi uses self-taught culinary skill to craft elegant pieces of nigiri sushi for his guests, earning a Michelin Star. This adds an organic, personal quality to each dish, slowly brought to perfection through his own tried and true methods, whether bringing out the fish as a fresh cut, adding just the right seasoning, or letting the fish age until it has reached the best possible results. Chef Matsuhashi's courses start at ￥20,000.
Sapporo
Sushisai Wakichi, sitting in a quiet neighborhood of Sapporo, is a Michelin 2-star restaurant serving high-end sushi. A bright counter of unvarnished wood beckons customers out of the cold Hokkaido night into a warmly lit room. Serving sushi in the traditional Edomae method, Chef Tamura carefully prepares a perfect arrangement of new and aged rice grains to get just the right texture for the base for his sushi. Atop this mildly vinegared blend, the chef mounts the most flavorful cuts of fatty tuna, kinki rockfish, and sea urchin, presenting bright peices of sushi flawlessly to his guests. Sushisai Wakichi's courses start at ￥20,000.
Sapporo
Sushi Miyakawa, in the Maruyama area of Sapporo, presents a delicious and authentic sushi experience with a focus on natural flavors. Upon entering this exceptional Michelin 3-star restaurant, customers are attracted toward the counter crafted out of a single plank of hinoki wood inlaid with decorative outlines of leaves in persimmon wood. Chef Miyakawa pays particular attention to the rice used for his sushi, perfectly flavored with natural fish oils and a touch of red vinegar. Cuts of succulent seaperch, rich fatty tuna that melts in the mouth, and the signature Hokkaido delicacy - orange salmon roe - arrive to tantalize the taste buds of guests in courses that start at ￥15,000.
Sapporo
Sushi Ikko, tucked away in Susukino's busy entertainment district, is one of the most prominent sushi establishments in Sapporo, and is rated at 2 Michelin stars. A modern stone entrance leads beyond a wooden sliding door into a classical interior, dominated by a massive counter of polished hinoki wood. From behind this culinary stage, Chef Kudo carefully crafts his sushi dishes to complement each other throughout the meal. A course may include grilled seaperch preceding a piece of gizzard shad, complemented with a serving of fatty tuna, which is then followed by yellowtail - a journey of flavors and textures that tell the stories of their respective seasons. Courses at Sushi Ikko start at ￥20,000.
Sapporo
Nihonryori Komatsu, in the Maruyama area of Sapporo, serves elegent kaiseki cuisine in a splendid garden setting, and has earned a Michelin star. After stepping past the flowing noren curtain, guests step into a brightly lit restaurant featuring a large window with a thick forest view. Chef Komatsu, using his locally-sourced, fresh ingredients, takes his guests on a mouthwatering culinary journey through the seasons. Traditional seafood common to kaiseki arrive, perfectly prepared, but presented in a uniquely playful manner, such as hair crab soaking in grilled miso within a bowl of yuzu fruit rind, or tender ayu sweetfish swimming among a sea of autumn leaves. Komatsu's courses start at ￥10,000.
Sapporo
Hanakoji Sawada, in the Susukino neighborhood of Sapporo, is a superlative establishment that sits among the top kaiseki places in Hokkaido. The chef and his wife smilingly welcome guests to their Michelin 3-star restaurant, an interior that seamlessly blends traditional decoration with a modern Japanese elegance. Chef Kago serves his guests such seasonal delicacies as kinki rockfish in an exquisite dashi, chrysanthemum greens with caviar topping, and fresh Hokkaido sea urchin set over grilled eggplant in white miso. His signature dish, a deep-fried corn, is grown locally, prepared so that each grain bursts with savory flavor with each bite. Courses at Hanakoji Sawada start at ￥15,000.
Sapporo
Molière, a Michelin 3-star French restaurant in the Miyagaoka neighborhood of Sapporo, flawlessly weaves French cooking with locally-sourced Hokkaido ingredients and old-fashioned Japanese hospitality. Elegant French aesthetic and homespun Hokkaido charm meet in a classically chic dining area lit by large glass windows overlooking Maruyama park, but it is the seasonal floral arrangement that truly brightens the room. Chef Nakamichi, the true pioneer of French cuisine in Hokkaido, carries his refined approach to each ingredient, with a special emphasis on Hokkaido's vegetables and seafood, often making them the central focus. Courses at Moliere start at ￥20,000.
Sapporo
Le Musée, in the Maruyama neighborhood of Sapporo, is a fashionable French restaurant with 1 Michelin star. Upon entry, you'd be forgiven if you felt like you walked into a modern section of the Louvre, with walls the tone of creamy ivory accented by chic paintings carefully spaced at intervals. Chef Ishii brings his own culinary artwork to the table, bringing to life the fresh and natural delicacies of Hokkaido. His focus is bringing out all the colors and scenes of nature in his dishes, no matter if they are the frozen textures and pure colors of winter or the bright and blooming images of a new spring. The courses at Le Musee start at ￥20,000.
Fukuoka
Sushi Takao, found in the neighborhood of Hakata, is a high-end sushi restaurant with one Michelin star. Guests are welcomed to sit behind the cedar-wood counter by the chef's friendly and attentive wife, while Chef Takao gives his entire focus to preparing the course. The chef pays close attention to the rice accompanying each tender cut of fish, producing an al dente rice blend that melts in the mouth. Delicately placed atop the rice are carefully worked pieces of seasonal favorites, including fatty tuna, giant locally-caught shrimp, and silvery gizzard shad. Courses at Sushi Takao start at ￥10,000.
Fukuoka
Sagano is located in Hakata, and is among the top restaurants serving kaiseki cuisine in Fukuoka. Rated at 3 Michelin stars, the restaurant, first established in 1967, offers guests the the rare opportunity to experience traditional Kyoto-style cuisine in an old-fashioned private room behind a tranquil courtyard of bamboo trees. Immersing his guests in his cultural roots, Chef Uchiki serves masterfully prepared dishes - fresh vegetables, warm dashi broth, and fresh seafood arrive on picturesque tableware that evoke all the images and flavors of each season. Courses at Sagano start at ￥20,000.
Japan is known for having some of the most lavish spas, succulent cuisine, and of course, a rich history and culture to captivate any traveler. See below for examples of the luxury you can find in Japan. Browse our collection of exclusive Extraordinary Experiences carefully hand-elected by our professional Japan travel specialists. Our Luxury Hotel Collection lists Japan's grandest, most comfortable hotel accommodations with every possible amenity. Our collection of Luxury Ryokan offer the tranquil atmosphere of a traditional Japanese inn paired with world-famous hot spring baths. Finally, check out our listing of Best Dining Experiences for world-class, Michelin-star restaurants in every major city to appeal to every taste.
Let AJT be your gateway to carefully curated experiences and high-quality travel services as you enjoy the best that Japan has to offer. Only the most authentic, traditional Japanese experiences.
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Stay at one of Japan's ultra-luxurious hotel accommodations. AJT has partnered with the best hotels Japan has to offer. Enjoy the top hotels at great locations to get the most out of your trip.
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After a long day of experiencing Japan, steep yourself in the relaxing atmosphere of a traditional Ryokan, complete with world-renowned hot spring baths.
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Japan offers some of the best dining scenes on the planet. Enjoy dining and culinary experiences you won’t want to miss when visiting Japan.
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We truly enjoyed our custom family of 10 tour!
The Sugino Group
This tour was a once in a lifetime experience and we are so happy and grateful we got to experience it. We learned so much about Japan and its culture. We got to stayed in traditional Japanese hotels and enjoyed traditional meals. Our guide and driver were very professional and always on time. They always made sure we were comfortable. We really hope we get the opportunity to do another tour with AJT
The Lam Family
Excellent trip with wonderful guides and drivers. Would not do it any other way! Thank you for listening to what we wanted to do for our trip and accommodating us! We loved that you could book our experiences for us! We will definitely use your company again!
Christine, Jamie, and Wendoyn
Complex itinerary. Perfectly organized logistics. Excellent people to work with.
Shakeel & Joan
Well thought out and the written itinerary was so helpful
Mr. Takasugi & Ms. Kubota
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