Restaurants (Sake) in Japan(page 4)

His careful work leaves a striking presence and a lingering impression. He is at the forefront of Edomae sushi in Fukuoka, evolving after his time in Monaco.

Enjoy wild sweetfish raised in the pure waters of the Takatsu River at a traditional Japanese restaurant that still retains the atmosphere of the Showa era. A long-established restaurant that specializes in sweetfish cuisine, one of Japan's leading

Located in Ebisu, the city of gourmet food, continues to fascinate meat lovers ~A new generation of meat kappo~

Through aging, "Takasaka Chicken" is brought to the peak of flavor, and then, using outstanding techniques, it is elevated to a one-of-a-kind "skewer dish."

Ushimaru, a local made and consumed Italian Cuisine restaurant

In the home of Edomae cuisine, enjoy the flavorful tempura made with ingredients from Shizuoka and the smooth texture of handmade soba noodles at the end of the meal.

The Sushi philosophy of "Hisada" is to transform seasonal local fish unique to the Setouchi into innovative and original Sushi.

A gem of a dish that can only be found at Nosawa, where the chef's years of training and originality are in perfect harmony.

A light and easy-to-eat Naniwa soul food, "Kushikatsu" has been elevated to the height of art

Expressing the kindness of the land called Kobe

Taste and compare the finest tuna, sourced through special routes. A new generation of nigiri sushi, pioneered by the young fourth-generation owner of "Yasuke"

Rich imagination and meticulous craftsmanship lead the next generation of Edomae Sushi.

The true essence of Edomae sushi, prepared by a craftsman who has honed his craft at famous restaurants.

A new Japanese Cuisine that has evolved with the techniques of Kyoto and the climate of Kamakura.