Restaurants in Japan(page 3)

A delicious harmony that can only be experienced by introduced guests. An original dish that combines Japanese and Italian Cuisine cuisine.

A unique style that brings out the best in the ingredients. An exquisite Italian Cuisine using beef raised by the chef himself.

I am excited about the innovative French cuisine that makes the most of the natural appeal of the ingredients.

Edo cuisine, with a unique style in the north. A new style that sublimates the traditions passed down from the master.

It is not a restaurant, but a "food shop." The course, which incorporates generous amounts of Shizuoka ingredients, is a must-try.

Feel the four seasons at Hira Sanso, a restaurant and inn that has been loved by people for many years for its sweetfish hotpot in summer and bear hotpot in winter.

The deliciousness of meat is beautifully expressed in this course. Enjoy the best meat cuisine in the elegant town of Gion.

Utilizing the latest in culinary science, they transform local ingredients into one-of-a-kind Italian Cuisine.

Relax in the scenery of singing leaves and dancing lights. A gourmet experience created by an Italian Cuisine genius, limited to one group per day.

He brings the changing seasons of his hometown, Gifu, to the table using Japanese Cuisine skills he has inherited from famous restaurants.

Using world-renowned Fukushima ingredients, we preserve their freshness and turn them into French cuisine that can only be enjoyed here.

Chef Inoue Toshihiro continues to pursue his goal of creating Satohama gastronomy that can only be achieved in the Shimabara area.

French cuisine Bistro where you can enjoy fresh Wagyu beef and wine, prepared by a chef who honed his skills in France

An innovative restaurant exclusively for members where cutting-edge chefs create one-of-a-kind courses each day.

The joy of food comes first at Seizan, a Japanese Cuisine that respects tradition while thinking outside the box.

The foundation is all in the concept. Local gastronomy where you can feel the story behind each dish