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1.Nurukan Sato

Roppongi, Tokyo

Japanese / Crab,Japanese / Kaiseki (traditional multi-course meal),Alcohol / Sake

From Editor

Savor the flavors of Japanese sake at different temperatures with a little help from Nurukan Sato's manager, who helps you decide your favorites through blind taste tests.

2. Kyoto Gion Tempura Yasaka Endo

Gion/Higashiyama, Kyoto

Japanese / General,Japanese / Tempura (battered, fried seafood and vegies),Japanese / Kyoto cuisine

We prepare a variety of tempura (deep fried foods) from season to season, with young sweetfish or bamboo shoots in the spring, to goby, matsutake mushrooms, and ginkgo nuts in the fall. Experience the freshness that Kyoto's f

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3.Otaru Masazushi Ginza

Ginza, Tokyo

Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake

From Editor

Otarumasazushi Ginza serves fine sushi and sashimi, fresh from Hokkaido, as well as other delicious seafood that is always seasonally prepared by their skillful master chef.

4.Teppan-yaki Kokoro

Kobe/Harborland, Hyogo

Japanese / Teppanyaki (grilled foods),Western / Steak,Western / Teppanyaki (grilled foods)

From Editor

Indulge in Teppanyaki featuring renowned Kobe beef from the Tajima and Awaji cattle strains - all the while enjoying a spectacular view of Kobe Port from the counter.

5.Teppanyaki Steak Kisentei

Roppongi, Tokyo

Japanese / Teppanyaki (grilled foods),Japanese / General

From Editor

Right at your table, the expert staff at Kisentei sukiyaki/shabushabu restaurant (sister of long-established Ningyocho Imahan) will energetically grill your beef, abalone or lobster.

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Feature Stories

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The Deep Insights into Japanese Cuisine

Learn all about Japanese cuisine and hospitality in Savor Japan's in-depth videos.
The more you know, the more interesting it becomes.

Taste of SAKURA - The Deep Insitghts into Japanese Cuisine Vol.1
3:23

Taste of SAKURA
The Deep Insitghts into Japanese Cuisine Vol.1
Shunsai Oguraya

Decorating Simplicity - The Deep Insitghts into Japanese Cuisine Vol.2
3:03

Decorating Simplicity
The Deep Insitghts into Japanese Cuisine Vol.2
Shunsai Oguraya

Rotary Cutting - The Deep Insitghts into Japanese Cuisine Vol.3
2:07

Rotary Cutting
The Deep Insitghts into Japanese Cuisine Vol.3
Shunsai Oguraya

Seasoning of Spring - The Deep Insitghts into Japanese Cuisine Vol.4
3:50

Seasoning of Spring
The Deep Insitghts into Japanese Cuisine Vol.4
Shunsai Oguraya

Restaurant or Museum? - The Deep Insitghts into Japanese Cuisine Vol.5
2:16

Restaurant or Museum?
The Deep Insitghts into Japanese Cuisine Vol.5
Shunsai Oguraya

Saving the Fragrance - The Deep Insitghts into Japanese Cuisine Vol.6
2:52

Saving the Fragrance
The Deep Insitghts into Japanese Cuisine Vol.6
Japanese Cuisine Wakyo

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Japanese Dining Etiquette

Polish your Japanese table manners with tutoring from experts.
Impress your friends with your knowledge and skills.

Kaiseki (course menu)
07.15.2016
5:00
How to eat

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
3:19
Culture & History

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
4:33
The Skill

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Okonomiyaki
07.15.2016
3:16
How to eat

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:11
Culture & History

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:09
The Skill

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

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Discover Oishii Japan

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Chef directory

Finding an excellent chef with tastes that match your own is essential to fully enjoying your dining experience in Japan. Why not compare the backgrounds and philosophies of many of Japan's finest chefs in interviews presented by Savor Japan.

On the menu

Great things come in pairs - of clamshells
RECOMMENDED

Great things come in pairs - of clamshells

Tender hamaguri clams redolent of wide-ranging coastal waters spawn from May to October, and are most delectable from February to April. As customary treats for Hinamatsuri (Doll Festival celebrating girls' growth every March 3), they give celebrants fine reasons to feel lucky. Served in soup at wedding parties, hamaguri are eternal symbols of fufu wago (marital harmony) for couples that hope to be as naturally compatible as the pair of shells that contain their distinctive delicacy.

Crunchy chrysanthemum greens for a fresh sense of spring
RECOMMENDED

Crunchy chrysanthemum greens for a fresh sense of spring

Whoever invented the Chinese character for both 'spring' and 'chrysanthemum' likely considered those subjects inseparable after experiencing the delightful smell and taste of fresh shungiku chrysanthemum greens blooming as the weather warmed. Now, various kinds of shungiku grow from November to March in Japan, lending fresh crunch and astringent taste to sukiyaki, fugu (blowfish) nabe and other hot pot dishes, stir fries, fresh salads and tempura.

Creamy, delectable Hakkinton pork* more precious than platinum
RECOMMENDED

Creamy, delectable Hakkinton pork* more precious than platinum

What makes Hakkinton (or platinum) pork one of the finest breeds of pork? Pigs carefully bred and raised on sprawling farms in the natural environs of the Ouu mountain valley in the town of Hanamaki, Iwate Prefecture. A diet rich in minerals and spring water. Beautiful marbling for buttery soft, smooth texture. Delectably fragrant, mildly sweet flavor. No wonder seasoned gourmets around the world love it for tonkatsu deep-fried cutlets, shabu shabu hot pots, roast pork and other meaty dishes.
* A product of Takagen Seibaku Co., Ltd.

Gather around the hori-kotatsu in true Japanese style to explore seasonal dishes and sake.
RECOMMENDED

Gather around the hori-kotatsu in true Japanese style to explore seasonal dishes and sake.

Comfortably savor seasonal cuisine and its perfect match, Japanese Sake (rice wine), around a low table with deep leg space (hori-kotatsu).

Dine like a gourmet on fresh Japanese spring vegetables only available in Japan.
RECOMMENDED

Dine like a gourmet on fresh Japanese spring vegetables only available in Japan.

Fragrant early spring Japanese vegetables sprout vivid green and are rich in nutrition as well as tasty. Start with the distinctive aroma and texture of udo (aralia cordata). Move on to nanohana (field mustard), symbolic of spring's awakening. And don't forget sweet, tender spring cabbage...

Savor the catch of the season - Japan's quintessential seafood.
RECOMMENDED

Savor the catch of the season - Japan's quintessential seafood.

In Japan, they say, "those who eat seasonally live well and long". Early spring catches include cod with pale-as-snow flesh and a delicate flavor in nabe (hot pot) dishes, Sayori (halfbeak) perfect for tempura (deep fried), and Hobo (sea robin) salted and grilled or sliced as sashimi.

Japanese food glossary

Japanese enjoy foods in season.
Learn about the seasonality of Japanese ingredients.

Japanese food glossary

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